FRIED CHICKEN MASALA
Provided by Suvir Saran
Categories Milk/Cream Chicken Marinate Dinner Spice Deep-Fry Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- To make the brine, mix the buttermilk with all of the spices in a large bowl. Transfer to a gallon-sized resealable plastic bag. Add the chicken, turn to coat, and refrigerate overnight.
- Heat 1 inch of canola oil in a large heavy-bottomed high-sided skillet over medium-high heat until it reaches 375°F. In a shallow bowl, whisk the flour with the spices and add the chicken pieces. Turn to coat in the flour and let the chicken rest in the flour until the oil gets hot. Tap off the excess flour and add as many pieces of chicken to the skillet as you can. Fry until browned, 6 to 8 minutes. Turn the chicken over and fry until the chicken is deeply browned on the other side, about another 6 to 8 minutes. Using tongs, transfer the chicken pieces to a paper towel-lined plate to drain. Serve while warm or at room temperature.
THE BEST CHICKEN TIKKA MASALA
Chicken Tikka Masala is thought to have been created by a Bangladeshi chef in Glasgow in the 1960s. It's a spicy, tomato-based dish seasoned with garlic, ginger, fenugreek and garam masala. In this recipe we used fenugreek leaves for their nutty and slightly minty flavor. If you can't find them, substitute dried mint leaves and a pinch of ground fenugreek. Garam masala is a popular Indian spice blend that usually includes black and white pepper, cloves, cinnamon, mace, cardamom, bay, cumin and coriander. It's pretty easy to find in your local grocery store and most national spice companies.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- For the chicken marinade: Whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric and garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
- For the sauce: Melt the ghee in a large Dutch oven or wide heavy pot over medium heat. Add the onions and serrano, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the fenugreek leaves, garam masala, chili powder and paprika and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes.
- Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. (If your blender is small, you may need to work in batches.) Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Add 1/4 cup heavy cream and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
- Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
- Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
- Top the chicken and sauce with cilantro. Serve with rice and naan.
INDIAN MASALA CHICKEN WINGS
Marinate chicken wings ahead of time in a simple homemade masala paste for an explosion of spicy Indian flavors. Serve with lemon wedges and steamed basmati rice.
Provided by MICHELLE CHEN
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 4h25m
Yield 10
Number Of Ingredients 10
Steps:
- Combine coriander, cumin, cardamom, chile powder, pepper, and cloves in a dry pan over low heat. Stir until fragrant. Remove from heat, add oil and water, and stir until combined. Set spice paste aside.
- Rub salt over wings in a shallow dish, then rub spice paste all over. Cover and refrigerate, 4 hours to overnight.
- Preheat an outdoor grill for high heat and lightly oil the grate. Add wings and cook, turning halfway, until well browned, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 76.8 calories, Carbohydrate 0.6 g, Cholesterol 17.6 mg, Fat 5.6 g, Fiber 0.3 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 250.7 mg
CHICKEN MASALA
Steps:
- Place chicken breasts and flour in zip-top bag. Shake until chicken is coated with flour. Remove from bag, shaking off excess flour and set aside.
- Heat the oil in a frying pan over medium-high heat. When oil is hot, add the chicken breasts and fry until golden brown on both sides. Remove chicken to a plate and set aside.
- Add the onion and garlic to the pan and cook until soft. Add the garam masala, tomatoes, soup, coconut milk, and salt and pepper to taste and bring to a boil. Reduce the heat to a simmer and return the chicken breasts to the pan. Simmer for 15 minutes, then add the frozen peas. Return to a simmer and cook for an addition 10 minutes.
- Serve hot with white rice.
- Cook's Note: Garam masala is a traditional Indian blend of spices and is available in the spice section of the grocery store.
FRIED CHICKEN MASALA
Fried chicken with Indian spice added. Oh, I can't wait to give this one a try!! Found at epicurious.com. Preparation time is actually overnight refrigeration time.
Provided by Pinay0618
Categories Chicken
Time 8h45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To make the brine, mix the buttermilk with all of the spices in a large bowl. Transfer to a gallon-sized resealable plastic bag. Add the chicken, turn to coat, and refrigerate overnight.
- Heat 1 inch of canola oil in a large heavy-bottomed high-sided skillet over medium-high heat until it reaches 375°F In a shallow bowl, whisk the flour with the spices and add the chicken pieces. Turn to coat in the flour and let the chicken rest in the flour until the oil gets hot. Tap off the excess flour and add as many pieces of chicken to the skillet as you can. Fry until browned, 6 to 8 minutes. Turn the chicken over and fry until the chicken is deeply browned on the other side, about another 6 to 8 minutes. Using tongs, transfer the chicken pieces to a paper towel-lined plate to drain. Serve while warm or at room temperature.
Nutrition Facts : Calories 832.1, Fat 37.3, SaturatedFat 11.1, Cholesterol 179.8, Sodium 7648.1, Carbohydrate 65.3, Fiber 3, Sugar 15.3, Protein 55.8
MASALA FRIED CHICKEN
Make and share this Masala Fried Chicken recipe from Food.com.
Provided by CookingONTheSide
Categories Chicken Thigh & Leg
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Coat chicken pieces in pepper, turmeric, and 1 teaspoon salt.
- Crush or grind serranos, garlic and ginger together, slight chunky but well combined.
- Heat oil on medium flame.
- Place chicken pieces a few at a time in oil.
- Fry through until pieces are golden and cooked through, covering pan occasionally so that they get evenly cooked.
- Repeat until all chicken pieces are fried. Take out and drain on paper towels.
- In the same oil, fry onions until light brown, past translucent stage, about 4 minutes.
- If much oil remains, take out excess using a ladle.
- Let enough remain, about 1-2 tablespoons, to saute the remaining ingredients.
- Saute garlic, ginger, serrano mixture till soft and cooked (about 3 minutes).
- Add in tomatoes and cook through for an additional minute.
- Switch to medium-low flame and add in the fried chicken pieces.
- Mix in garam masala, black pepper, 1/2 teaspoon (or to taste) salt and cilantro.
- Combine well.
- Take off flame.
- Serve warm.
Nutrition Facts : Calories 443.6, Fat 32.5, SaturatedFat 7.7, Cholesterol 127.4, Sodium 123.9, Carbohydrate 9.8, Fiber 2.5, Sugar 3.2, Protein 27.9
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- Make brine by combining brine ingredients together in a large non-reactive bowl. Add chicken pieces and toss to coat pieces evenly. Cover or transfer chicken to a heavy-duty resealable plastic bag. Seal, turn chicken to coat, and refrigerate overnight or at least one hour. Bring chicken to room temp (let sit out about 20 minutes) before frying.
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- In a shallow bowl, add flour, cornstarch and remaining spices together; whisk to combine and add the chicken pieces, turn to coat in the spiced flour mixture and let rest in flour until oil is ready. Tap off excess flour from each piece and carefully add to the hot oil, being careful not to splatter or overcrowd the pan. Fry in batches, as needed.
- Fry until crisp and golden on one side, about 9 to 11 minutes. If browning too quickly, reduce heat. Maintain an overall temperature of about 325°F-345°F Turn chicken, using tongs, to the other side and let cook another 6 to 8 minutes or until internal temperature reaches 175°F-180°F. Sprinkle, while hot out of the fryer, with a light dusting of finishing salt, such as Maldon or fleur de sel.
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