INDIAN-SPICED CHICKEN
Want to try an easy Indian dinner recipe? Chicken thighs braised in a rich, spicy tomato sauce make for a hearty one-pot meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 13
Steps:
- Heat a large skillet over high heat. Add 2 tablespoons vegetable oil.
- Season chicken with salt and pepper and add to hot pan. Brown on both sides. Cook in batches if needed.
- Remove chicken from pan and add onion, garlic, and ginger. Cut a slit into the chile lengthwise and add to pan. Saute the onion mixture until softened, about 3-5 minutes. Add spices and cook for 30 seconds.
- Add tomatoes and 1/2 cup water and stir. Add chicken back to pan and bring up to a simmer. Cover and simmer until chicken is cooked through and sauce is thickened, about 30 minutes. Turn chicken occasionally throughout cooking.
- When ready to serve, uncover and stir in cream. Simmer for 1 minute and serve.
INDIAN SPICED CHICKEN
Make and share this Indian Spiced Chicken recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In small bowl, stir together oil and garlic. Stir in water, paprika, ginger, coriander, cumin, nutmeg, turmeric and cayenne pepper.
- Spoon 1 tbsp (15 mL) into another small bowl; stir in lemon juice and set aside. Arrange chicken in single layer in shallow glass dish; brush with remaining spice mixture. Cover and refrigerate chicken for 1 hour.
- (Chicken can be prepared to this point and refrigerated for up to 24 hours; let stand at room temperature for 30 minutes.) Place chicken, flesh side down, on greased grill over medium-high heat; close lid and cook for 5 minutes.
- Turn and brush flesh with reserved lemon mixture. Close lid and cook, turning often, for about 12 minutes longer or until chicken is no longer pink inside and juices run clear when chicken is pierced.
- Serve with lemon wedges.
Nutrition Facts : Calories 302.5, Fat 8.7, SaturatedFat 1.7, Cholesterol 151, Sodium 275.9, Carbohydrate 3, Fiber 0.8, Sugar 0.5, Protein 50.6
INDIAN-SPICED CHICKEN
Provided by Dave Lieberman
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cut the chicken breasts roughly into 2 by 2-inch pieces. Mix together the yogurt, garlic, ginger, cardamom, curry powder, chili flakes, coriander, paprika, honey, salt, and pepper until thoroughly combined. Add chicken pieces to yogurt mixture, cover, and refrigerate at least 1 hour or as long as overnight. Bring to room temperature before cooking.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and cook until translucent. Stir in tomato paste until evenly distributed and then add the half-and-half. Slide in the chicken and marinade, stir well, and bring mixture to a simmer. Reduce the heat so that the liquid remains at a low simmer. Cook about 15 minutes until chicken is no longer pink in the middle but still tender and moist. Serve immediately over basmati rice.
SPICED INDIAN GRILLED CHICKEN
Provided by Food Network
Time 1h45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the fenugreek, garam masala, sugar, garlic, cardamom, peppercorns, salt, yogurt, and tomato paste in a large bowl and mix well; set aside 1/4 cup of the marinade for basting. Add the chicken thighs and drums and coat well. Cover the bowl and let marinate in the fridge for 45 minutes to 4 hours.
- When ready to cook, preheat a grill to medium-high. Remove the chicken pieces from the marinade and place on the hot grill. Basting regularly with the reserved marinade, cook until the chicken is done and juices run clear, about 35 to 40 minutes.
SPICY BAKED CHICKEN (FROM INDIA) -- MASALEDAR MURGHI
From Madhur Jaffrey's Indian Cooking. I've been vegetarian on and off, so I'm not sure if I've ever tried this, but my husband *loves* it. ***cayenne & paprika*** You can combine them in any amount you like, as long as you use a total of 1 1/2 tablespoons. (I usually just use a little bit of cayenne and a LOT of paprika, so the kids can eat it too.) I use chicken legs (because they are cheap) and the marinade covers about 10 legs.
Provided by mliss29
Categories Chicken
Time 3h55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine cumin, paprika, cayenne, turmeric, black pepper, salt, garlic, and lemon juice in a bowl and mix.
- Rub this mixture over the chicken pieces, including into flaps and along leg bones.
- Place the pieces in a shallow baking dish, cover with plastic wrap, and set aside (I refrigerate) for at least 3 hours.
- Preheat oven to 400F (200C) and brush the tops of the chicken pieces with oil.
- Bake 20 minutes.
- Turn the pieces over and bake another 25 minutes or until tender.
- Baste the chicken with drippings 3 or 4 times.
- If there is sauce remaining after baking (I say "if" because I've never done this part!), pour it into a small pot and boil until somewhat reduced.
- Arrange chicken on a platter and pour the reduced sauce over them.
Nutrition Facts : Calories 636.7, Fat 47.5, SaturatedFat 11.9, Cholesterol 181.1, Sodium 1336.9, Carbohydrate 5.5, Fiber 1.5, Sugar 0.9, Protein 45.9
INDIAN CHICKEN RUB
Chicken rub with Indian flavor. Serve with white rice or vegetables.
Provided by Armando Sepulveda-Sheffield
Categories Side Dish Sauces and Condiments Recipes
Time 16m
Yield 24
Number Of Ingredients 15
Steps:
- Mix paprika, chili powder, curry powder, cumin, garlic powder, turmeric, cardamom, coriander, onion powder, mustard, fennel seeds, garam masala, sage, salt, black pepper, and ginger together in a bowl.
Nutrition Facts : Calories 13.2 calories, Carbohydrate 2.3 g, Fat 0.5 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 8.7 mg, Sugar 0.4 g
GRILLED INDIAN-SPICED BUTTER CHICKEN
Categories Chicken Garlic Ginger Onion Marinate Yogurt Dinner Spice Hot Pepper Summer Grill/Barbecue Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Marinate chicken:
- Purée onion, garlic, ginger, salt, chile, and vinegar to a smooth paste in a food processor. Transfer to a large wide bowl and whisk in yogurt, coriander, oil, turmeric, and cayenne. Add chicken pieces and turn to coat thickly. Cover with plastic wrap and marinate, chilled, at least 16 hours. Let stand at room temperature 30 minutes before grilling.
- Make ghee:
- Bring butter to a boil in a 1-quart heavy saucepan over moderate heat. When foam completely covers butter, reduce heat to very low. Cook butter until a very thin crust begins to form on surface and milky white solids fall to bottom of pan, about 8 minutes. Continue to cook butter, watching constantly, until solids at bottom of pan turn light brown and butter has a nutty fragrance, 8 to 16 minutes.
- Remove pan from heat and let butter stand 1 minute. Pour through a sieve lined with a dampened heavy-duty paper towel or a triple layer of cheesecloth into a bowl, discarding solids.
- Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure .
- To cook chicken using a charcoal grill: Lightly oil grill rack. Put chicken (still heavily coated with marinade) on rack over area of grill with no coals underneath. Drizzle chicken with about 1 tablespoon ghee. Cook chicken over medium-high heat, turning over and drizzling with ghee every 5 minutes, until cooked through, 20 to 25 minutes.
- To cook chicken using a gas grill: Lightly oil grill rack. Put chicken over shut-off burner. Cook chicken, turning over and drizzling with ghee every 5 minutes, until cooked through, about 20 to 25 minutes. (Cover grill between turns.)
- Serve chicken drizzled with any remaining ghee.
INDIAN SPICE BOX CHICKEN
Serve this exquisitely flavoured chicken dish with mounds of fluffy rice
Provided by Roopa Gulati
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 12
Steps:
- Make the Chilli-ginger garnish (see right), before you start the chicken.
- Cut down the length of the green chillies, then remove the seeds by scraping them out with a teaspoon. You may want to wear rubber gloves for this job - fiery seeds can give the fingers a real chilli sting. Cut off the stalk ends, chop the chillies into rough pieces and put them in a blender or food processor. Peel and roughly chop the garlic and add to the chillies. Do the same with the ginger.
- Pick the leaves off the coriander and drop them into the blender as you go (reserve the stems for the garnish). Tip in the yogurt and blitz everything to a puree. This can take a few minutes and you may have to stop the blender a few times to scrape all the gunge down from the sides - a rubber spatula will make this job much easier.
- Peel, halve and thinly slice the onions. Pull the skin off the chicken, using kitchen paper to help you get a good grip. Heat the oil in a saute pan over a medium heat until hot - when you drop in a spice seed or two it should sizzle. Toss in the fennel and cumin seeds and let them crackle and pop for 10-20 seconds, stirring all the time so they don't burn. They're ready when you get a lovely whiff of warm nuts. If the oil starts to smoke, remove pan from the heat.
- Plop in the butter and let it melt, then throw in the sliced onions and turn the heat down a tad. Stir to mix the onions and spice seeds, then cook for about 10 minutes until the onions are meltingly soft and tinged golden brown. Give them a vigorous stir now and then, but don't stir them too often or they won't take on any colour.
- Push the onions to one side of the pan, then add the chicken thighs, smooth side down. Increase the heat to between medium and high and fry the chicken until it's golden brown on both sides. This should take about 15-20 minutes and you will need to turn the pieces over halfway (a pair of tongs are good for this). Watch carefully in case the onions start to brown too much - if they do, pile them up on top of the chicken.
- Stir in some of the yogurt mixture and cook until it disappears - repeat a dollop at a time. Whizz 150ml/¼ pint cold water in the blender to use the last bits of the mixture and add to the pan with a pinch of salt. Stir until bubbling, scraping up any crispy bits. Reduce the heat to its lowest and cover the pan tightly. Simmer for 30-35 minutes or until the chicken is tender when pierced, stirring and turning halfway and adding a splash of hot water if the sauce is too dry. Serve sprinkled with finely chopped coriander stems and a little chilli garnish (put the rest in a bowl on the table).
Nutrition Facts : Calories 706 calories, Fat 53 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 1 grams fiber, Protein 50 grams protein, Sodium 0.67 milligram of sodium
INDIAN-SPICED ROAST CHICKEN
I just created this this last night and the entire family loved it! It's an easy to do Indian roast chicken that perfumes your entire house and tickles your palate.
Provided by Yen
Categories Baked and Roasted Chicken
Time 5h50m
Yield 8
Number Of Ingredients 12
Steps:
- Mix yogurt, garlic, ginger, lemon juice, honey, coriander, cumin, cinnamon, cayenne, olive oil, salt, and pepper together in a glass or ceramic bowl. Slather it on the chicken, making sure it gets underneath the skin and into the cavity. Cover the bowl or wrap in plastic wrap.
- Marinate the chicken in a refrigerator for at least 4 hours, or overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 224.7 calories, Carbohydrate 5.6 g, Cholesterol 85.4 mg, Fat 8.6 g, Fiber 0.3 g, Protein 29.7 g, SaturatedFat 2.4 g, Sodium 104.6 mg, Sugar 4.3 g
SPICY INDIAN CHICKEN
Provided by Robert Farrar Capon
Categories dinner, main course
Time 3h50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine cumin seeds, paprika, cayenne pepper, turmeric, pepper, salt, garlic and lemon juice and mix into a paste.
- Rub chicken pieces with the paste until well coated and allow to stand, covered with plastic wrap, for three hours or longer.
- Preheat oven to 400 degrees. Arrange the chicken pieces in a baking pan, brush with the oil and bake 20 minutes. Turn the pieces over and bake 20 to 25 minutes more, basting occasionally.
- Remove chicken pieces to a warm serving platter. Add water, if necessary, to the baking pan and stir over a high heat until the sauce is somewhat reduced. Pour sauce over chicken and serve with rice pilaf.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 15 grams, Carbohydrate 4 grams, Fat 21 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 4 grams, Sodium 271 milligrams, Sugar 1 gram, TransFat 0 grams
More about "indian spiced chicken recipes"
INDIAN SPICED ROAST CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
4.4/5 (123)Total Time 1 hr 20 minsCategory DinnerCalories 332 per serving
- Loosen the skin over the chicken breast then brush the marinade over the chicken, under the skin and into the cavity.
INDIAN-SPICED CHICKEN AND SPINACH RECIPE - FOOD & WINE
From foodandwine.com
INDIAN SPICED CHICKEN STEW - SEASONS AND SUPPERS
From seasonsandsuppers.ca
INDIAN SPICED CHICKEN RECIPE | REAL SIMPLE
From realsimple.com
INDIAN SPICED CHICKEN BURGER - WITH YOGURT SAUCE - PLAYFUL COOKING
From playfulcooking.com
SPICED CHICKEN | RECIPES | DELIA ONLINE
From deliaonline.com
12 INDIAN CHICKEN RECIPES YOU'LL MAKE AGAIN AND AGAIN
From tasteofhome.com
10 BEST SPICY FRIED CHICKEN INDIAN RECIPES - YUMMLY
From yummly.com
INDIAN-SPICED YOGURT-MARINATED CHICKEN - WHOLE FOODS MARKET
From wholefoodsmarket.com
INDIAN CHICKEN MARINADE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
ORDER INDIAN FOOD ONLINE | INDIAN SPICE RESTAURANT MIAMI FL 33141
From indianspicemiami.com
26 BEST INDIAN CHICKEN RECIPES - MINISTRY OF CURRY
From ministryofcurry.com
INDIAN-SPICED CHICKEN THIGHS RECIPE | EATINGWELL
From eatingwell.com
ASMR EATING SPICY CHICKEN LEG PIECE CURRY, MUTTON …
From youtube.com
BEST EXTRA-CRISPY INDIAN SPICED CHICKEN WINGS RECIPES | FOOD …
From foodnetwork.ca
INDIAN-SPICED CHICKEN PITAS RECIPE | EATINGWELL
From eatingwell.com
MILK.ORG | INDIAN SPICED CHICKEN
From new.milk.org
SHEET PAN INDIAN-SPICED CHICKEN - PUREWOW
From purewow.com
INDIAN SPICED CHICKEN CASSEROLE | BETTER HOMES & GARDENS
From bhg.com
INDIAN SPICE RUBBED CHICKEN THIGHS - CULINARY GINGER
From culinaryginger.com
SPICY INDIAN BAKED CHICKEN MASALEDAR MURGHI | CHINESE RECIPES AT ...
From thehongkongcookery.com
10 BEST SPICY INDIAN CHICKEN SAUCE RECIPES | YUMMLY
From yummly.com
INDIAN SPICED CHICKEN AND RICE STEW - WOMAN'S DAY
From womansday.com
CHICKEN KEEMA - INDIAN SPICED MINCED MEAT | NAIVE COOK COOKS
From naivecookcooks.com
INDIAN SPICED CHICKEN | CANADIAN LIVING
From canadianliving.com
BEST INDIAN SPICY CHICKEN LEGS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
PAN ROASTED INDIAN SPICED CHICKEN – KETO RECIPE
From easycookingwithmolly.com
SPICY INDIAN CHICKEN CURRY RECIPE - NEELAM BATRA | FOOD & WINE
From foodandwine.com
SLOW COOKER INDIAN-SPICED CHICKEN | CANADIAN LIVING
From canadianliving.com
SWEET AND SPICY INDIAN CHICKEN - RUNNING TO THE KITCHEN®
From runningtothekitchen.com
INDIAN-SPICED CHICKEN AND CAULIFLOWER RECIPE - COUNTRY LIVING
From countryliving.com
HEALTHY INDIAN SPICED CHICKEN – MODERN HONEY
From modernhoney.com
INDIAN SPICED GRILLED CHICKEN - THE LEMON BOWL®
From thelemonbowl.com
31 BEST INDIAN CHICKEN RECIPES - NDTV FOOD
From food.ndtv.com
20+ INDIAN CHICKEN RECIPES - SPICE CRAVINGS
From spicecravings.com
INDIAN-SPICED CHICKEN AND POTATO TRAYBAKE | NIGELLA'S RECIPES
From nigella.com
INDIAN-SPICED CHICKEN WITH CHICKPEAS AND SPINACH
From seasonsandsuppers.ca
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #healthy #very-low-carbs #main-dish #poultry #asian #indian #chicken #dietary #low-sodium #gluten-free #low-saturated-fat #low-calorie #high-protein #low-carb #free-of-something #high-in-something #low-in-something #meat #chicken-breasts
You'll also love