INDIAN SUMMER CHICKEN
Provided by Marian Burros
Categories dinner, one pot, main course
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Chop whole onions and saute in hot canola oil in nonstick skillet large enough to hold all the ingredients.
- Mince garlic and coarsely grate ginger. Add to onion along with cumin, coriander, cinnamon, turmeric and hot chili flakes. Stir well and continue cooking over medium heat.
- Wash and trim tomatoes and cut into medium chunks; stir into onion and continue cooking.
- Wash and dry chicken and cut into thin strips; cut strips in half and add to skillet.
- Scrape kernels off corn and add to skillet.
- Stir a little yogurt into cornstarch until smooth, and blend with remaining yogurt. Stir into skillet, and cook until mixture thickens, just a couple of minutes. Season with salt and pepper and serve over rice.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 13 grams, Carbohydrate 48 grams, Fat 17 grams, Fiber 8 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 286 milligrams, Sugar 22 grams, TransFat 0 grams
INDIAN TANDOORI CHICKEN
This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream).
Provided by Simmi Gupta
Categories World Cuisine Recipes Asian Indian
Time P1DT45m
Yield 4
Number Of Ingredients 13
Steps:
- Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
- In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
- Preheat an outdoor grill for medium high heat, and lightly oil grate.
- Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 13.7 g, Cholesterol 101.7 mg, Fat 18.8 g, Fiber 3.3 g, Protein 35.6 g, SaturatedFat 5.6 g, Sodium 733.5 mg, Sugar 6 g
INDIAN SUMMER TURKEY CHILI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 8 to10 servings.
Number Of Ingredients 29
Steps:
- Heat a pot over medium to medium high heat. Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles.
- Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. It using corn kernels add them now. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve.
- Tidbit:
- To make a double batch, heat 2 pots and make 1 batch in each pot, rather than using 1 massive pot that is hard to control.
- Choose from any or all of the following for dipping and scooping into your chili:
- All of the above can be found on either snack aisle or natural foods snack section in your market.
- Choose from any or all of the following for topping your chili:
- Defrosted frozen corn or leftover corn on the cob, scraped from cob
INDIAN TOMATO CHICKEN
Chicken pieces coated with many fragrant spices like turmeric, cardamom and cloves, then simmered in a tomato sauce. This dish is a family favorite. I have also taken it to potlucks and served it to guests in my home. Everyone asks for the recipe. It is a great slow cooker meal, too.
Provided by SHECOOKS2
Categories World Cuisine Recipes Asian Indian
Time 2h15m
Yield 6
Number Of Ingredients 15
Steps:
- Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
- Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Saute, stirring, for 1 to 2 minutes. Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
- Saute for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)
Nutrition Facts : Calories 133.6 calories, Carbohydrate 6.9 g, Cholesterol 57.3 mg, Fat 5.4 g, Fiber 1.6 g, Protein 14.7 g, SaturatedFat 1.1 g, Sodium 546.9 mg, Sugar 2.8 g
MASALA CHICKEN
Another of my Indian cooking class tutor's recipes. I have a grinder so grind the seeds to make powder as stated, otherwise using store-brought powder is fine. With the chicken, you can easily substitute boneless.
Provided by LilKiwiChicken
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large pan and saute garlic, onion, ginger and cumin seeds for about 2 or 3 minutes, taking care that nothing burns.
- Add chicken, mix well and fry for 5-6 minutes.
- Add coriander powder, cumin powder, turmeric and chili powder (if using) and saute for about 3 minutes. Cover and leave for 5 minutes.
- Add in the curry powder and fry for 5 minutes.
- Add water if needed. This depends on how much gravy you want. Cover and let the chicken cook, stirring occasionally.
- When done, stir in chopped coriander leaves and serve with rice or naan.
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POPULAR INDIAN CHICKEN DISH RECIPES - THE SPRUCE EATS
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- Murg Makhani: Indian Butter Chicken. Butter chicken is an iconic Indian dish. It's also known as murg makhani and tastes great with basmati rice or naan (leavened tandoor-baked Indian flatbread).
- Tandoori Chicken. Among the most famous Indian foods, tandoori chicken is loved by people the world over. The nice thing about this dish is that it's really easy to make.
- Chicken Tikka Masala. Chicken tikka masala is a delicious dish of marinated pieces of chicken that are grilled and then added to a thick, creamy gravy. Plan ahead so the chicken can marinate overnight in yogurt and spices before cooking with onion, tomatoes, and cream.
- Mughlai Chicken With Gravy. The thick, creamy gravy of Mughlai chicken is inspired by the food of Central Asia. It is an ideal dish for special occasions because it is so rich and decadent tasting thanks to lots of spices, ghee, homemade almond paste, and a touch of cream.
- Mughlai Biryani. A regal dish, Mughlai biryani is fit for a king (and was probably eaten by many of them). This recipe makes the perfect one-dish meal to cook up when you have company.
- Instant Pot Butter Chicken. Butter chicken is a popular Indian dish that originated in the 1950s in a Delhi restaurant. The complex flavors arise from a combination of butter, cream, spices, and tomato, and cooking it in an Instant Pot shaves a lot of time off the traditional recipe.
- Badami Murgh Korma (Indian Chicken Korma) Yogurt and ground almonds give chicken korma its body, while a long list of tasty spices adds layers of flavor.
- Chettinad Chicken Curry. This South Indian curry is quite fiery, but you can reduce the chiles to suit your own palate. Typical of many Indian recipes, the whole spices are toasted and then ground before being mixed with ginger and garlic to create a spice paste.
- Chicken Dhansak Parsi. A great make-ahead dish, chicken dhansak parsi tastes even better the next day. You can make it with chicken, lamb, or goat and it's always delicious.
- Chicken Saagwala. A light curry dish common in northern India, chicken saagwala consists of pan-fried chicken combined with spinach and a flavorful sauce.
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