Aloo Chicken Recipes

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ALOO MATAR



Aloo Matar image

Here is a delightful dish - potatoes and peas in a tomato puree sauce. It's pretty easy to rustle up, and adds zing to any meal. The best thing is that all of the ingredients are readily available. Serve hot with naan, puris, rotis, or plain rice.

Provided by Vaijayanti Tamhankar

Categories     World Cuisine Recipes     Asian     Indian

Time 45m

Yield 4

Number Of Ingredients 12

¼ cup vegetable oil
2 medium onions, finely chopped
1 tablespoon ginger garlic paste
1 bay leaf
4 large potatoes, peeled and chopped
1 cup frozen peas
½ cup tomato puree
1 ½ teaspoons garam masala
1 ½ teaspoons paprika
1 teaspoon white sugar
1 teaspoon salt
2 tablespoons chopped cilantro

Steps:

  • Heat the oil in a wok over medium heat. Stir in the onions, ginger garlic paste, and bay leaf. Cook until the onions are tender. Mix in the potatoes and peas. Cover and cook until the potatoes are tender, about 15 minutes. Remove the bay leaf.
  • Stir the tomato puree, garam masala, paprika, sugar, and salt into the vegetable mixture. Continue cooking about 10 minutes. Mix in the cilantro and continue cooking about 2 minutes.

Nutrition Facts : Calories 486.8 calories, Carbohydrate 81.7 g, Fat 14.5 g, Fiber 9.7 g, Protein 9 g, SaturatedFat 2.3 g, Sodium 897.9 mg, Sugar 9.8 g

KEEMA ALOO (GROUND BEEF AND POTATOES)



Keema Aloo (Ground Beef and Potatoes) image

If you want to try something a little different, I guarantee you will love this meal. It is by far my favorite Indian recipe. Inspired by my mom, who still makes this for me to this day.

Provided by The Meatetarian

Categories     World Cuisine Recipes     Asian     Indian

Time 1h20m

Yield 8

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
1 extra-large Spanish onion, chopped
2 tablespoons water
2 pounds lean ground beef
4 cloves garlic, minced
2 tablespoons grated fresh ginger root
1 serrano chile pepper, finely chopped
2 teaspoons chopped fresh cilantro
1 tablespoon ground coriander
1 ½ teaspoons salt
1 ½ teaspoons ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 (28 ounce) can diced tomatoes
3 potatoes, peeled and diced
1 cup frozen green peas
1 teaspoon garam masala

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, stir water into onion and stir to loosen the browned bits.
  • Mix ground beef, garlic, ginger, serrano chile, and cilantro into pan; cook and stir until beef is browned and crumbly, 10 to 15 minutes. Reduce heat to medium-low. Stir coriander, salt, cumin, cayenne pepper, and turmeric into the beef; cook and stir until flavors blend, about 5 minutes. Add tomatoes and potatoes, cover pot, and simmer until potatoes are tender, about 15 minutes.
  • Mix green peas into dish and cook until sauce has slightly thickened and flavors have blended, 10 to 15 minutes. Sprinkle garam masala over the dish, cover, and let stand for 5 minutes before serving.

Nutrition Facts : Calories 361.9 calories, Carbohydrate 23.4 g, Cholesterol 74.3 mg, Fat 17.7 g, Fiber 4.4 g, Protein 25.6 g, SaturatedFat 6 g, Sodium 687.1 mg, Sugar 5 g

ALOO CHICKEN



Aloo Chicken image

Make and share this Aloo Chicken recipe from Food.com.

Provided by roja khan

Categories     Pakistani

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 14

250 g skinless chicken
250 g potatoes (peeled and cut into big cubes)
1 large onion, sliced
1 tomatoes, chopped
6 garlic cloves (peeled)
1/2 inch gingerroot, minced
1/4 tablespoon garam masala
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon chili powder
1/4 teaspoon turmeric powder
3 -4 cups water (for gravy)
salt
2 tablespoons oil

Steps:

  • Cut the chicken into 2-3inch pieces.Put the onions,garlic,ginger,salt, chili powder, ground coriander, chicken and 1,1/2cups water in a heavy based pot. cook for 10 to 15 minutes, or until the meat is half cook.
  • Add oil ,tomatoes and potatoes and cook for 5 to 10 minutes.
  • then add 3-4 cup water for gravy.and cook for 10 to 15 minutes or until potatoes is tender.then sprinkle Garam Masala.

Nutrition Facts : Calories 324.3, Fat 12.5, SaturatedFat 2.3, Cholesterol 70.8, Sodium 82, Carbohydrate 24, Fiber 3.4, Sugar 4, Protein 29

MURGHI AUR ALOO ( CHICKEN AND POTATO CURRY)



Murghi Aur Aloo ( Chicken and Potato Curry) image

Wonderful curry, my friend gave me this recipe after dinner at his house. The use of nuts, cream and saffron make this a bit special.

Provided by Brian Holley

Categories     Curries

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 23

3 lbs skinless chicken pieces
1 teaspoon salt
1 inch cube fresh ginger, chopped
6 garlic cloves, chopped
2 teaspoons cumin seeds
4 dried red chilies
2 black cardamom pods, seeds only
6 cloves
2 cinnamon sticks, broken up
6 black peppercorns
1 tablespoon white poppy seeds
12 cashew nuts
4 tablespoons cold water
2 ounces butter
1 ounce coriander leaves, chopped
2 fresh green chilies, halved and seeded
1/2 teaspoon turmeric
1/2 pint warm water
1/2 teaspoon saffron strand
1 lb small potato, peeled and halved
5 ounces fresh single cream
1 teaspoon lemon juice
2 hardboiled egg, quatered

Steps:

  • Mash the salt with the ginger and garlic to make a pulp.
  • Grind the cumin seeds, red chillies, cardamom seeds, cloves, cinnamon sticks and peppercorn together to make a powder.
  • Grind the poppy seeds and the cashew nuts together. Mix all of the ground ingredients with the 4 tbsp of cold water, to make a paste.
  • In a heavy pot melt the butter over low heat,.
  • and cook the ginger/garlic pulp for 3 mins stirring all the time.
  • Add the spice paste and cook for 3 mins, stir.
  • Add the chicken and cook till it changes colour 6 minutes.
  • Add the coriander leaves,green chillie, and turmeric. Stir-fry for 3 miins.
  • Add the water, bring to the boil, add the saffron, cover the pot and simmer for 15 minutes.
  • Add the potatoes and cook till tender 20 minutes.
  • Stir the cream and lemon juice into the pot and cook uncovered for 5 minutes.
  • Garnish with the eggs.
  • serve with plain boiled rice and a vegetable curry to make this a meal to remember.

Nutrition Facts : Calories 516.1, Fat 27, SaturatedFat 13.7, Cholesterol 250.8, Sodium 839, Carbohydrate 29.2, Fiber 5.1, Sugar 5.9, Protein 39.8

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