Ubereasychicken Recipes

Steps:

• For the marinade: In a bowl, add the yogurt, chili powder, cumin, turmeric, garam masala, paprika, 2 teaspoons salt and a few grinds of black pepper. Stir until everything is one color. Scoop into a large resealable bag and add the chicken. Leave on the counter at room temperature for 2 hours.
• To cook the chicken: In a large pan with straight sides on medium-high heat, add the butter and then the chicken chunks from the bag, discarding the marinade. Cook, turning, until some parts are browned but most are still white, about 8 minutes.
• For the sauce. Add the crushed tomatoes, sugar, ginger and garlic to the pan. Things should be bubbly and hot. Stir to marry everything and when the pan smells like garlic and ginger, add the heavy cream and stir again until everything is the same color. Partially cover and simmer on low for 20 minutes.
• For serving: Stir in the cilantro and serve over rice with another sprinkle of cilantro.

Steps:

• Saute onion and garlic in butter.
• Slice chicken breasts into bite sized pieces.
• Combine spices and salt and toss chicken pieces until well coated.
• Saute the chicken each side until golden brown.
• Stir in the cream and tomato paste.
• Cover pan and simmer for about 10 minutes until cooked through.
• Sprinkle with garam masala.

Steps:

• Place chicken in a small crockpot with the legs pointing downward; or if you have a large model, place it upside down, legs on top. Cook on low--put it in before you leave for work or go to bed and it will be ready when you get home or wake up. No need to add liquid. [I don't really add a teaspoon of water but I wasn't allowed to post a recipe with only one ingredient! LOL] There will be a little bit of broth in the pot that is good on rice or other starch or can be frozen as chicken stock. When cooking frozen food in a crockpot, do NOT preheat the pot. Put the food in and then turn on the heat. Note: My crockpot has the heating element that wraps around the sides of the pot; if yours is large and has the element on the bottom, you should probably place the chicken breast side up.
• You can make good broth from this too. After removing the meat, put the bones and skin and any giblets back in the crockpot, cover with water, add about 2T soy sauce, a little black or red pepper, and (optional) some onion, carrot, celery cut in half and 1-2T vinegar. Cook on low for 36 hours, strain. This was so good that I didn't make soup, I just drank it as bouillon. Would be great for aspic too as it is full of gelatin.