Time 50m Yield 4 Number Of Ingredients 13 Steps:
Heat the vegetable oil in a large skillet over medium heat. Add cumin seeds, and fry for a few minutes until they become fragrant and begin to pop. Stir in chopped onion, and cook until the onion has softened and turned translucent, 3 to 4 minutes. Stir together tomato paste and water, and pour into skillet. Stir in chicken, and cook until it has firmed and turned white, about 5 minutes. Add coconut milk, brown sugar, chile paste, cayenne pepper, turmeric, salt, and pepper. Bring mixture to a simmer, then reduce heat to medium-low, cover, and continue to simmer until the chicken is tender and no longer pink in the center, about 15 minutes. Sprinkle with chopped cilantro before serving.
Time 45m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Brown chicen in a non-stick skillet, using a little vegetable oil or margarine. Remove to paper towels and drain. Discard oil or margarine, retaining any browned bits of the chicken. Heat the 2 TB margarine or oil in the same skillet. Add onions and garlic and saute until browned. Add bay leaves (crush them between your fingers first), cinnamon and cloves. Cook, covered, for 5 minutes. Add remaining ingredients to skillet and stir frequently. Return the chicken to the skillet and spoon the spicy sauce over it. Cover tightly and cook over medium heat until tender. NOTE: I just use a 14.5-oz can of diced tomatoes, or a quart of whole home-canned tomatoes, drained.
Time 45m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Cook onion, pepper and garlic in oil until tender, about 3 minute. Add remaining ingredients, except rice, cook over low heat for 30 minute. Serve over rice.
Time 1h Yield 4 serving(s) Number Of Ingredients 10 Steps:
Preheat the oven to 400 degrees. Put the chicken thighs in a bowl. Roughly chop the garlic, ginger and jalapeño and put them in a small food processor with the lemon juice and zest, the tomato paste, salt, cumin and coriander. Process to a paste. Use a pastry brush and rub the spice paste all over the chicken thighs. Place the thighs, skin side up, in a roasting pan that has been rubbed with a some olive oil. Roast in the oven for 45 minutes. Serve hot or at room temperature.
Time 55m Yield 4 serving(s) Number Of Ingredients 17 Steps:
In a small food processor (mini-chopper), combine the garlic and ginger and puree to a paste. Salt & pepper the chicken breast coat them in the flour or bread crumbs. Heat oil in frying pan or dutch oven and saute chicken to a golden brown. Remove, drain and place in a casserole. Saute the onions and green peppers in the pan with the drippings, adding more oil if necessary, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, bay leaf, curry powder,Garma Masalas, smoked paprika and jalapeno;cook, stirring, until lightly browned and fragrant, about 1 minute. Add tomatoes and simmer until the pan is deglazed. Pour sauce over the chicken and bake at 350 degrees for about 35-40 minutes or until chicken breast are tender. (I usually cover for the first 15 minutes and then uncover.). During the last 5 minutes of cooking add the currants. Serve over steamed rice garnished with toasted slivered almonds.
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.
Time 1h30m Yield 2 serving(s) Number Of Ingredients 22 Steps:
CHICKEN RECIPE: In a large bowl, combine yogurt, vegetable oil, lemon juice, 4 teaspoons of the ginger/garlic paste that you made in the blender, cumin, mace, nutmeg, cardamom, salt and pepper and mix well. Rub the chicken breasts thoroughly with this mixture and place in a glass baking dish, cover and refrigerate for 4 hours. Preheat oven to 350 degrees. Remove chicken breasts from marinade and discard remaining marinade. Place the chicken in a baking dish. Roast for 8 to 10 minutes, basting with vegetable oil and pan drippings at least twice. When the chicken is tender and cooked through and its juices run clear, remove from the oven and keep warm. Just before serving, slice the cooked chicken and place it in the simmering masala sauce for a few minutes, until heated through. Serve hot. MASALA SAUCE RECIPE: About half an hour before you finish marinating the chicken, start the masala sauce. Place tomatoes and green bell peppers in a saucepot. Add 2 cups water and bring to a boil. Boil for 20 minutes, or until the tomatoes are thoroughly cooked. While the tomatoes and peppers are cooking, cut the half inch piece of ginger into several smaller pieces and place in blender. Add garlic cloves and water and puree. When tomatoes and peppers are nearly done, reduce heat to medium, add 2 teaspoons of the ginger/garlic paste and cook for about 2 minutes. Reduce heat to low, stir in the garam masala and salt and cook 5 to 6 minutes, or until the liquid is the consistency of a thick puree. Remove pan from heat, strain and return sauce to the pot and bring to a boil. Reduce heat to low, stir in butter, cream and honey and simmer gently until ready to add the chicken and serve.
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.
More about “east indian chicken recipes”
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.
