INDIAN CHICKEN IN TOMATO YOGURT SAUCE
This is my own creation based on several different Indian recipes that I have made. I like this served with Mutter Pulao, (Rice and Peas) a crisp green salad, and Naan. Check out Dumbell579's recipe #391678 for the Mutter Pulao.
Provided by personalchef
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Set chicken pieces aside.
- Combine ingredients from onion to cardamom to form a rub.
- Add chicken to rub mixture and mix very well so all chicken pieces are coated with spices and onion.
- Put the chicken mixture into a 10-inch covered sautee pan and sautee 10 to 15 minutes until onions begin to soften ad chicken takes on some color.
- Add the water, chopped tomatoes, and tomato paste and simmer for 15 minutes.
- Add the yoghurt and simmer 1-2 minutes till warmed through.
- Serve in a bowl, with or without rice in the bottom. I prefer my rice served on the side.
Nutrition Facts : Calories 447.2, Fat 22.2, SaturatedFat 6.5, Cholesterol 147.1, Sodium 246, Carbohydrate 9.7, Fiber 2, Sugar 5.7, Protein 50.5
INDIAN CHICKEN CURRY II
This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.
Provided by Amanda Fetters
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
- Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
Nutrition Facts : Calories 312.8 calories, Carbohydrate 14 g, Cholesterol 37.9 mg, Fat 21.7 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 10.4 g, Sodium 268.3 mg, Sugar 6.7 g
TANDOORI CHICKEN WITH YOGURT SAUCE
Make and share this Tandoori Chicken With Yogurt Sauce recipe from Food.com.
Provided by Redsie
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 475°.
- In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper.
- Add chicken; turn to coat.
- Transfer chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 160°, 25 to 30 minutes.
- Meanwhile, peel apple; coarsely grate into a medium bowl.
- Add cilantro and remaining 1/2 cup yogurt; season with salt and pepper.
- Serve sauce alongside chicken, with rice, if desired.
Nutrition Facts : Calories 394.6, Fat 4.7, SaturatedFat 1.6, Cholesterol 169.4, Sodium 230, Carbohydrate 15, Fiber 1.9, Sugar 11.5, Protein 69.5
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
INDIAN CHICKEN CURRY (MURGH KARI)
This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!
Provided by Ayshren
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 20
Steps:
- Sprinkle the chicken breasts with 2 teaspoons salt.
- Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
- Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
- Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.
Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g
ROYAL CHICKEN COOKED IN YOGURT
Steps:
- Put the yogurt into a bowl. Beat it lightly until it is smooth and creamy. Add 1/2 teaspoon of the salt, some black pepper, the ground cumin, ground coriander, cayenne, and cilantro. Mix and set aside.
- Using the remaining 1/2 teaspoon salt, season the chicken pieces on both sides and sprinkle on some freshly ground black pepper.
- Put the oil in a wide, preferably nonstick pan and set over medium-high heat. When the oil is hot, put in the cardamom pods, cloves, cinnamon, and bay leaves. Stir once and put in some of the chicken pieces, only as many as the pan will hold easily in a single layer. Brown on both sides and remove to a large bowl. Brown all the chicken pieces this way and transfer them to the bowl. Put the almonds and raisins into the same hot oil. Stir quickly. The almonds should turn golden and the raisins should plump up, which will happen very fast. Then put the chicken and its accumulated juices back into the pan. Add the seasoned yogurt. Stir to mix and bring to a simmer. Cover, turn the heat to low, and simmer gently for 20 minutes, stirring once or twice during this time. Remove the cover, turn the heat up a bit, and reduce the sauce until it is thick and just clings to the chicken pieces. Turn the chicken pieces over gently as you do this.
CHICKEN AND YOGHURT CURRY
A tasty Northern Indian Curry - not too hot, and easy to prepare--extra chili or hot sambal can be added by the individual--if they are hot heads!!
Provided by JoyfulCook
Categories Curries
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place onion, ginger, crushed garlic and fresh coriander in blender. Blend as smooth as possible adding a small amount of water if necessary.
- Heat oil in large pan and fry the blended mixture on low heat for 2-3 minutes. Add turmeric, Garam Masala, salt and chili, fry for a further minute.
- Stir in yoghurt and tomato; simmer for 5 minutes. Add chicken, turning to coat. Simmer gently for 40 minutes. Thicken if necessary.
- Serve with rice, and accompaniments.
EASY INDIAN BUTTER CHICKEN
This is a recipe I have perfected over the years and passed onto many others. The sauce is perfect when creamy and not too thick or too thin. The level of salt and spices can be suited to your taste. Garam and tandoori masala can be found in the ethnic aisle of your grocery store.
Provided by mn
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
- Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
- While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
- Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.
Nutrition Facts : Calories 879.9 calories, Carbohydrate 12.8 g, Cholesterol 302.9 mg, Fat 82.3 g, Fiber 2.6 g, Protein 26.4 g, SaturatedFat 48.4 g, Sodium 1461 mg, Sugar 4.6 g
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 YOGURT MARINADE
If you like it cool and spicy, this is a great marinade for chicken, lamb or firm white fish. This marinade recipe makes enough for 2lb of meat, chicken or fish. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. Marinate fish for 30 mins at room temp or 2 hours in the fridge.
Provided by English_Rose
Categories Chicken
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all the ingredients together and use as required.
Nutrition Facts : Calories 32.3, Fat 1.4, SaturatedFat 0.7, Cholesterol 4, Sodium 307.1, Carbohydrate 4.9, Fiber 1.2, Sugar 1.5, Protein 1.6
INDIAN-SPICED CHICKEN WITH TOMATO AND CREAM
This fragrant sauce calls for a mix of dried spices. If the ones you've got in the pantry smell musty or you can't remember when you bought them, restock.
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Milk/Cream Chicken Poultry Tomato Dinner Lunch Fall Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- Heat ghee in a large Dutch oven over medium heat. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8-10 minutes. Transfer to a plate.
- Add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, 8-10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes.
- Add chicken, broth, tomato purée, and cream to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until chicken is almost falling off the bone and liquid is slightly thickened, 1 1/2-2 hours.
- Add potatoes to pot and cook, partially covered, until potatoes are fork-tender, chicken is falling off the bone, and liquid is thick enough to coat a spoon, 30-45 minutes. Remove skin and bones from chicken, if desired, and return meat to pot; season stew with salt and pepper.
- Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice.
- DO AHEAD: Stew can be made 3 days ahead. Let cool; cover and chill.
GARLIC-CURRY CHICKEN THIGHS WITH YOGURT SAUCE
Yogurt gets used in two ways in this simple dinner party-worthy chicken dish: as a tenderizing marinade and mixed with the pan juices to create a rich sauce for serving.
Provided by Anna Stockwell
Categories Chicken Bake Low Fat Kid-Friendly Yogurt Curry Healthy Dinner Wheat/Gluten-Free Quick & Easy Quick and Healthy Small Plates
Yield 6 servings
Number Of Ingredients 7
Steps:
- Mix garlic, oil, curry powder, 1 cup yogurt, 2 tsp. salt, and 1/4 cup water in a large bowl. Working in batches, add chicken thighs and turn to coat, using your hands to rub marinade under skin of each thigh. Transfer to a resealable plastic bag and chill at least 3 hours or up to overnight.
- Position a rack in upper third of oven and preheat to 425°F. Transfer marinated chicken, skin side up, to a 13x9" baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.
- Transfer chicken to a serving platter, reserving pan juices. Whisk lemon juice, 1/4 cup pan juices, remaining 1 cup yogurt, and remaining 1/2 tsp. salt in a medium bowl. If sauce is too thick, add more pan juices. Serve sauce alongside chicken.
- Do Ahead
- Chicken can marinate up to 1 day before cooking. Keep chilled.
People also searched
More about "indianchickenintomatoyogurtsauce recipes"
INDIAN CHICKEN CURRY - COOKING MADE HEALTHY
From cookingmadehealthy.com
10 BEST INDIAN YOGURT CHUTNEY RECIPES - YUMMLY
From yummly.com
10 BEST INDIAN YOGURT SIDE DISH RECIPES - YUMMLY
From yummly.com
VEGAN RAITA RECIPE - INDIAN YOGURT SAUCE - BIANCA ZAPATKA
From biancazapatka.com
INDIAN FOOD: THE FIVE HEALTHIEST DISHES AND NINE TO AVOID
From webmd.com
CHICKEN 65 - TRADITIONAL INDIAN RECIPE | 196 FLAVORS
From 196flavors.com
INDIAN CHICKEN IN TOMATO YOGURT SAUCE - PLAIN.RECIPES
From plain.recipes
25 INDIAN CHUTNEYS & DIPPING SAUCE RECIPES - SPICE UP THE CURRY
From spiceupthecurry.com
12 INDIAN CHICKEN RECIPES YOU'LL MAKE AGAIN AND AGAIN
From tasteofhome.com
BEST YOGURT SMOTHERED CHICKEN RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BUFFET | TAJPALACETANDOOR.COM | TAJ PALACE INDIAN CUISINE
From tajpalacetandoor.com
INDIAN-SPICED YOGURT-MARINATED CHICKEN - WHOLE FOODS MARKET
From wholefoodsmarket.com
LIST OF INDIAN DISHES - WIKIPEDIA
From en.wikipedia.org
INDIAN CHICKEN YOGURT CURRY - THE HOME COOK'S KITCHEN
From thehomecookskitchen.com
10 BEST INDIAN YOGURT DIP RECIPES | YUMMLY
From yummly.com
INDIAN YOGURT FOOD AND BEVERAGE RECIPES - THE SPRUCE EATS
From thespruceeats.com
21 INDIAN JUNK FOODS YOU HAVE TO TRY - BUZZFEED
From buzzfeed.com
EASY CHICKEN TIKKA MASALA - DAMN DELICIOUS
From damndelicious.net
INDIAN CURRY & YOGURT MARINATED CHICKEN | MCCORMICK
From mccormick.com
INDIAN CHICKEN DISHES WITHOUT YOGURT? ANY SUGGESTIONS? CAN I USE ...
From reddit.com
29 DELIGHTFUL INDIAN TRADITIONAL FOOD - HOLIDIFY
From holidify.com
15 POPULAR INDIAN DISHES TO ORDER AT A RESTAURANT - EAT THIS NOT …
From eatthis.com
GREEK CHICKEN & CUCUMBER PITA SANDWICHES WITH YOGURT SAUCE
From eatingwell.com
INDIAN CURRY SAUCE (ONION TOMATO BHUNA MASALA)
From pipingpotcurry.com
32 EASY AND QUICK INDIAN RECIPES - THE SPRUCE EATS
From thespruceeats.com
INDIALICIOUS | CUISINES OF INDIA
From indialicious.com
10 BEST INDIAN YOGURT SAUCE RECIPES | YUMMLY
From yummly.com
TANDOORI SPICED BAKED CHICKEN IN YOGURT MASALA - YVONNE MAFFEI
From myhalalkitchen.com
YOGURT CHICKEN CURRY RECIPE | CHEFDEHOME.COM
From chefdehome.com
HOW TO MAKE ONION TOMATO MASALA FOR INDIAN GRAVIES
From ruchiskitchen.com
HOMEMADE INDIAN YOGURT|DAHI RECIPE -THE MAD SCIENTIST'S KITCHEN
From themadscientistskitchen.com
10 BEST INDIAN DISHES WITHOUT TOMATO RECIPES - YUMMLY
From yummly.com
CHICKEN CURRY RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
INDIAN YOGURT MARINATED CHICKEN – SHEKNOWS
From sheknows.com
You'll also love