SPICY MOGUL CHICKEN
A taste experience! The Indian spices blended with the yoghurt and marinaded for as long as possible makes this chicken unbelievably tasty and like nothing else you have ever tried
Provided by JoyfulCook
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place onion, garlic, ginger, coriander, yoghurt and all the spices together until smooth. Place boned chicken thighs in a dish. Pour over the marinade, turn the chicken over to make sure that it is coated all over, cover and leave in the fridge overnight, if possible.
- Heat the oil in a skillet or frying pan, take meat from marinade (reserve marinade) and seal both sides.
- Add all the marinade, and simmer slowly for about 20-25 minutes, turning occasionally - to begin with the marinade looks watery and not that great! After a while it slowly thickens (as the meat cooks) into thick gravy that is spooned over the top of the chicken when served.
- Serve with salads, spiced rice or my Gujarati Potatoes.Recipe #176179.
- N.B If less heat is required, cut down on the chili powder to 1/4 teaspoon.
Nutrition Facts : Calories 279.5, Fat 19.2, SaturatedFat 6, Cholesterol 88.9, Sodium 401.8, Carbohydrate 7, Fiber 0.5, Sugar 4.8, Protein 19.2
SPICY CHICKEN BREASTS
This is a great skinless, chicken breast recipe that can be served over salad greens or as an entree! If serving over salad greens, cut chicken into strips and top with your favorite salsa or dressing.
Provided by Barbara Radford
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
- Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
- Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.
Nutrition Facts : Calories 173 calories, Carbohydrate 9.2 g, Cholesterol 68.4 mg, Fat 2.4 g, Fiber 3.3 g, Protein 29.2 g, SaturatedFat 0.6 g, Sodium 1825.9 mg, Sugar 2.2 g
SPICY YOGURT CHICKEN
Try a spicy twist with your chicken - this dish works well hot or cold - it's also a good source of iron
Provided by Good Food team
Categories Main course
Time 30m
Number Of Ingredients 6
Steps:
- With a sharp knife, make a few slashes in each drumstick. Mix the remaining ingredients in a bowl, season to taste. Add the drumsticks, rubbing the mixture well into the meat. If you have time, cover and chill for 30 mins.
- Remove the drumsticks from the marinade, shaking off the excess. Cook them on the barbecue for 20-25 mins, turning occasionally, until cooked through.
Nutrition Facts : Calories 229 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Protein 37 grams protein, Sodium 0.49 milligram of sodium
MOGUL CHICKEN
There's a little zip in these, but it's not overwhelming. It's just enough to give it some flavour, but not enough to burn. And it's chicken thighs, so kids can pick 'em up to eat 'em.
Provided by Cluich
Categories Chicken Thigh & Leg
Time 40m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Prick the chicken thighs with a fork. Pat dry with paper towels and set aside.
- In a bowl, mix the lemon juice, ginger, garlic, red pepper, salt, sugar, and honey.
- Combine the thighs and spice mixture in a plastic zip bag (or a bowl with cover) and marinate in the refrigerator for an hour.
- Set grill to medium (or fire up the broiler). Add the cilantro and green chili to the chicken, mix, and transfer to a flameproof dish.
- Pour any remaining marinade over the chicken.
- Grill (or broil) for about 15-20 minutes, turning and basting the chicken occasionally, until cooked through (the whole juices-run-clear thing).
- Serve immediately. A garnish of fresh cilantro would be nice.
Nutrition Facts : Calories 310.8, Fat 14.5, SaturatedFat 2.6, Cholesterol 114.5, Sodium 897.3, Carbohydrate 18.1, Fiber 0.5, Sugar 14.6, Protein 27.8
MURGH MAKHANI - MOGHUL BUTTER CHICKEN
A classic Indian recipe is absolutely delectable and is a real favourite in our house, frequently served on Curry Friday - a popular family tradition! This world famous recipe is often jokingly referred to as the national bird of Punjab, so popular is it in that region! This recipe is by Gordon Ramsey, and here is what he has to say about it: Gordon: "Butter chicken, or murgh makhani, was one of the first dishes I tasted when I went to India. Its origins can be traced back to Moghul times, but the dish and its history is most closely associated with Delhi's famous Moti Mahal restaurant, where I had the pleasure of eating this fantastic dish. Over time, numerous chefs have attempted to emulate the rich buttery sauce, and flavours vary slightly between restaurants. This is my version of the classic dish."
Provided by French Tart
Categories Curries
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 minutes. Mix together the yoghurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.
- Preheat the oven to 180°C/Fan 160°C/Gas 4. Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 minutes. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 minutes until just cooked through.
- For the sauce, heat the ghee or butter in a pan and add the garlic and ginger. Fry for a minute or so then add the cardamom, cloves, coriander, garam masala, turmeric, fenugreek and chilli powder. Stir well and fry for 1-2 minutes until they give off a lovely aroma.
- Stir in the tomato puree and lemon juice and cook for another couple of minutes. Add the chicken pieces to the sauce and stir well to coat. Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth.
- Taste and adjust the seasoning. Transfer to a warm bowl and serve hot, garnished with chopped coriander.
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