Indian chicken recipes wanted?!
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Answers:
Chicken Tikka Masala Recipe - Indian
The ingredients –
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt!. Stir in chicken, cover, and refrigerate for 1 hour!.
Preheat a grill for high heat!.
Lightly oil the grill grate!. Thread chicken onto skewers, and discard marinade!. Grill until juices run clear, about 5 minutes on each side!.
Melt butter in a large heavy skillet over medium heat!. Saute garlic and jalapeno for 1 minute!. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt!. Stir in tomato sauce and cream!. Simmer on low heat until sauce thickens, about 20 minutes!. Add grilled chicken, and simmer for 10 minutes!. Transfer to a serving platter, and garnish with fresh cilantro!.
Butter Chicken - Indian
Serves: 4
Cooking time (approx!.): 42 minutes
Style: North Indian Non-Vegetarian
For Marination
800 grams of chicken cut into pieces (preferably boneless)
1 tablespoon(s) slightly sour yoghurt (optional)
1 tablespoon(s) vinegar or lemon juice
1 teaspoon(s) each of coriander, cumin and red chilli powders
1 onion chopped and made into a paste (optional)
2 teaspoon(s) each of ginger, garlic pastes
salt to taste
a few drops of edible orange-red color (optional)
For the Gravy
4 large tomatoes chopped
4 tablespoons butter
1 tablespoon(s) fresh cream
1 teaspoon(s) each of coriander, cumin, red chilli and black pepper powders
2 teaspoon(s) each of finely chopped ginger and green chillies
salt and sugar to taste
melted butter, fresh cream and finely chopped coriander leaves for garnishing
Prick holes and make cuts in the chicken pieces!. Mix well the ingredients for the marinade and rub into the chicken pieces!. Let it marinate for a few hours, overnight if possible for best results!.
1!. Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade!. cover and cook for about 25 minute(s) or till the chicken is fully cooked!. After the liquids have evaporated, stir fry the chicken for some time in the residual fat!.
2!. Heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders!. Fry for a few seconds!. Add the chopped tomatoes, sugar, salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates!. Stir in the beaten cream and reduce the heat to low!.
3!. Add the chicken, chopped ginger and green chillies to the simmering gravy!. Sprinkle salt to taste if needed!. Mix well!. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through!.
Just before serving pour melted butter over the curry!. Garnish with a swirl of fresh cream and finely chopped coriander leaves!.
TIP:
* For a thicker and richer gravy cashewnut paste (soak cashewnuts in water for an hour or so and grind them) can be added while making the gravy in step 2!.!.!. fry it along with the spice powders and then proceed as above!.
Serve hot with: Ghee Rice, white rice or Indian bread (Roti)!.
Chicken Chettinad
Serves: 4
Cooking time (approx!.): 27 minutes
Style: South Indian (Tamil Nadu) Non-Vegetarian
8 medium sized pieces (about 800 grams) of chicken
8 curry leaves (big)
2 medium onion(s) chopped
2 large tomato(es) chopped
1 teaspoon(s) each of red chilli and turmeric powders
2 teaspoon(s) lemon juice
2 tablespoon(s) oil
2 cup(s) water
salt to taste
finely chopped coriander leaves for garnishing For the Paste
2 teaspoon(s) poppy seeds (khus khus)
6 whole red chillies
6 tablespoons grated coconut (optional)
1 teaspoon(s) each of coriander, cumin and fennel seeds
1" piece cinnamon broken
2 cloves and green cardamoms each
2 teaspoon(s) each of chopped ginger and garlic
In a little hot oil roast all the ingredients for the paste except for ginger and garlic!. Allow to cool and grind to a paste along with ginger and garlic!.
1!. Heat oil in a heavy-bottomed pan on medium level till hot and fry the chopped onions till they are golden brown!. Add the curry leaves, the ground paste , turmeric and red chilli powders!. Fry for some more time!. Add the chopped tomatoes and fry for about 2 minute(s) or till the oil leaves the sides of the pan!.
2!. Add the chicken and mix well!. Cook on medium level for about 5 minutes!.
3!. Add the lemon juice and water!. Sprinkle salt to taste!. Mix well!. Cover and cook on low heat for about 20 minutes or till the chicken is fully tenderised!.
Garnish with finely chopped coriander leaves!.
TIP:
* Though curry leaves may be difficult to obtain, traditionally they are a must for this dish!. Dried curry leaves may be available in Indian stores!.
Serve hot with: Coconut Rice (Nariyal Chawal), white rice or Indian bread (Roti)!.Www@FoodAQ@Com
The ingredients –
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt!. Stir in chicken, cover, and refrigerate for 1 hour!.
Preheat a grill for high heat!.
Lightly oil the grill grate!. Thread chicken onto skewers, and discard marinade!. Grill until juices run clear, about 5 minutes on each side!.
Melt butter in a large heavy skillet over medium heat!. Saute garlic and jalapeno for 1 minute!. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt!. Stir in tomato sauce and cream!. Simmer on low heat until sauce thickens, about 20 minutes!. Add grilled chicken, and simmer for 10 minutes!. Transfer to a serving platter, and garnish with fresh cilantro!.
Butter Chicken - Indian
Serves: 4
Cooking time (approx!.): 42 minutes
Style: North Indian Non-Vegetarian
For Marination
800 grams of chicken cut into pieces (preferably boneless)
1 tablespoon(s) slightly sour yoghurt (optional)
1 tablespoon(s) vinegar or lemon juice
1 teaspoon(s) each of coriander, cumin and red chilli powders
1 onion chopped and made into a paste (optional)
2 teaspoon(s) each of ginger, garlic pastes
salt to taste
a few drops of edible orange-red color (optional)
For the Gravy
4 large tomatoes chopped
4 tablespoons butter
1 tablespoon(s) fresh cream
1 teaspoon(s) each of coriander, cumin, red chilli and black pepper powders
2 teaspoon(s) each of finely chopped ginger and green chillies
salt and sugar to taste
melted butter, fresh cream and finely chopped coriander leaves for garnishing
Prick holes and make cuts in the chicken pieces!. Mix well the ingredients for the marinade and rub into the chicken pieces!. Let it marinate for a few hours, overnight if possible for best results!.
1!. Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade!. cover and cook for about 25 minute(s) or till the chicken is fully cooked!. After the liquids have evaporated, stir fry the chicken for some time in the residual fat!.
2!. Heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders!. Fry for a few seconds!. Add the chopped tomatoes, sugar, salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates!. Stir in the beaten cream and reduce the heat to low!.
3!. Add the chicken, chopped ginger and green chillies to the simmering gravy!. Sprinkle salt to taste if needed!. Mix well!. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through!.
Just before serving pour melted butter over the curry!. Garnish with a swirl of fresh cream and finely chopped coriander leaves!.
TIP:
* For a thicker and richer gravy cashewnut paste (soak cashewnuts in water for an hour or so and grind them) can be added while making the gravy in step 2!.!.!. fry it along with the spice powders and then proceed as above!.
Serve hot with: Ghee Rice, white rice or Indian bread (Roti)!.
Chicken Chettinad
Serves: 4
Cooking time (approx!.): 27 minutes
Style: South Indian (Tamil Nadu) Non-Vegetarian
8 medium sized pieces (about 800 grams) of chicken
8 curry leaves (big)
2 medium onion(s) chopped
2 large tomato(es) chopped
1 teaspoon(s) each of red chilli and turmeric powders
2 teaspoon(s) lemon juice
2 tablespoon(s) oil
2 cup(s) water
salt to taste
finely chopped coriander leaves for garnishing For the Paste
2 teaspoon(s) poppy seeds (khus khus)
6 whole red chillies
6 tablespoons grated coconut (optional)
1 teaspoon(s) each of coriander, cumin and fennel seeds
1" piece cinnamon broken
2 cloves and green cardamoms each
2 teaspoon(s) each of chopped ginger and garlic
In a little hot oil roast all the ingredients for the paste except for ginger and garlic!. Allow to cool and grind to a paste along with ginger and garlic!.
1!. Heat oil in a heavy-bottomed pan on medium level till hot and fry the chopped onions till they are golden brown!. Add the curry leaves, the ground paste , turmeric and red chilli powders!. Fry for some more time!. Add the chopped tomatoes and fry for about 2 minute(s) or till the oil leaves the sides of the pan!.
2!. Add the chicken and mix well!. Cook on medium level for about 5 minutes!.
3!. Add the lemon juice and water!. Sprinkle salt to taste!. Mix well!. Cover and cook on low heat for about 20 minutes or till the chicken is fully tenderised!.
Garnish with finely chopped coriander leaves!.
TIP:
* Though curry leaves may be difficult to obtain, traditionally they are a must for this dish!. Dried curry leaves may be available in Indian stores!.
Serve hot with: Coconut Rice (Nariyal Chawal), white rice or Indian bread (Roti)!.Www@FoodAQ@Com
This is so good- it really is easier than it seems!. there are lots of ingrdients but worth it- and Trader Joe's has great frozen Naan ( indian flat bread) that goes perfect with this- of course, if you really want to cheat- Trader Joe's has a great Curry Simmer Sauce you just pour over chicken and cook!.
Butter Chicken
1 kg boneless chicken skin removed
Juice of 1 lime
Salt to taste
1 tsp red chilli powder (adjust to suit your taste)
1 cup fresh yoghurt (must not be sour)
2 tsps garam masala
2 tsps coriander powder
1 tsp cumin powder
1/4 tsp turmeric powder
8-10 peppercorns
6 cloves
1" stick of cinnamon
Seeds from 3-4 pods of cardamom
2 bay leaves
8-10 almonds
2 onions chopped
2 tsps garlic paste
1 tsp ginger paste
1/2 litre chicken stock
3 tbsps vegetable/canola/snflower cooking oil
3 tbsps butter
Salt to taste
Coriander leaves to garnish
Mix the chicken, lime juice, salt and red chilli powder in a bowl and allow to marinate for 1 hour!.
Roast the cloves, peppercorns, cinnamon, cardamom, bay leaves and almonds till they darken slightly and then grind into a coarse powder!.
Mix the yoghurt, whole spice powder and all the other spices together and add them to the chicken!.
Allow to marinate for another hour!.
Heat the oil in a pan and add the onions!. Fry till golden brown and then add the ginger and garlic pastes!. Fry for a minute!.
Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque)!.
Now add the chicken stock and remaining part of the mix to the chicken!.
Cook till the chicken is done and the gravy is reduced to half its original volume!.
Melt the butter and pour it over the chicken!.
Garnish with coriander leaves and serve with naans and Kaali Daal!.
For an authentic and traditional cooked-over-the-coals flavour: Heat a briquette of coal till red hot and when the dish is done, put the coal in the pan and cover immediately!. Remove just before serving!.Www@FoodAQ@Com
Butter Chicken
1 kg boneless chicken skin removed
Juice of 1 lime
Salt to taste
1 tsp red chilli powder (adjust to suit your taste)
1 cup fresh yoghurt (must not be sour)
2 tsps garam masala
2 tsps coriander powder
1 tsp cumin powder
1/4 tsp turmeric powder
8-10 peppercorns
6 cloves
1" stick of cinnamon
Seeds from 3-4 pods of cardamom
2 bay leaves
8-10 almonds
2 onions chopped
2 tsps garlic paste
1 tsp ginger paste
1/2 litre chicken stock
3 tbsps vegetable/canola/snflower cooking oil
3 tbsps butter
Salt to taste
Coriander leaves to garnish
Mix the chicken, lime juice, salt and red chilli powder in a bowl and allow to marinate for 1 hour!.
Roast the cloves, peppercorns, cinnamon, cardamom, bay leaves and almonds till they darken slightly and then grind into a coarse powder!.
Mix the yoghurt, whole spice powder and all the other spices together and add them to the chicken!.
Allow to marinate for another hour!.
Heat the oil in a pan and add the onions!. Fry till golden brown and then add the ginger and garlic pastes!. Fry for a minute!.
Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque)!.
Now add the chicken stock and remaining part of the mix to the chicken!.
Cook till the chicken is done and the gravy is reduced to half its original volume!.
Melt the butter and pour it over the chicken!.
Garnish with coriander leaves and serve with naans and Kaali Daal!.
For an authentic and traditional cooked-over-the-coals flavour: Heat a briquette of coal till red hot and when the dish is done, put the coal in the pan and cover immediately!. Remove just before serving!.Www@FoodAQ@Com
1 pound boneless chicken breasts, cut into strips
and sautéed in butter until done
2 tablespoons butter
3 teaspoons curry powder
1 medium onion chopped
2 cups finely chopped green apples
1 can cream of mushroom soup, undiluted
1/2 cup milk
1 cup frozen English peas
1/8 teaspoon paprika
Melt butter!. Add curry powder, onion and green apples and sauté until crisp and tender!. Add peas, milk, soup and chicken!. Cook until hot!.
Sprinkle with paprika before serving!.
Serve over rice or noodles!.
http://www!.gourmet-living!.com/recipes!.ht!.!.!.
or here is another one -
http://www!.gourmet-living!.com/recipes!.ht!.!.!.Www@FoodAQ@Com
and sautéed in butter until done
2 tablespoons butter
3 teaspoons curry powder
1 medium onion chopped
2 cups finely chopped green apples
1 can cream of mushroom soup, undiluted
1/2 cup milk
1 cup frozen English peas
1/8 teaspoon paprika
Melt butter!. Add curry powder, onion and green apples and sauté until crisp and tender!. Add peas, milk, soup and chicken!. Cook until hot!.
Sprinkle with paprika before serving!.
Serve over rice or noodles!.
http://www!.gourmet-living!.com/recipes!.ht!.!.!.
or here is another one -
http://www!.gourmet-living!.com/recipes!.ht!.!.!.Www@FoodAQ@Com