Anitas Indian Chicken Recipes

ANITA'S AUTHENTIC INDIAN BUTTER CHICKEN RECIPE

Steps:

• CHICKEN MARINADE:
• Bake at 400 degrees F for 30-45 minutes (it's done when the oil separates from the meat)
• BUTTER CHICKEN SAUCE
• Use a thick bottomed pot if possible
• On medium heat, add oil and let it get hot
• Add onions and cook until darkish brown (without burning them)
• Add ginger/garlic paste and stir quickly (20/30 seconds tops)
• Add garam masala, turmeric, green chilies, paprika and stir quickly (5/10 seconds max)
• Add pureed tomatoes and lower the heat. Cook until the oil has separated from the mixture.
• Add the cream and butter and let them dissolve into the mixture
• Let cool and blend mixture in a blender (color will lighten considerably)
• Put the mixture back into your heavy-bottomed pot and add the baked chicken
• Garnish with fresh parsley or coriander
• Serve with organic brown basmati rice or whole wheat naan and enjoy!

CHICKEN MAKHANI (INDIAN BUTTER CHICKEN)

Steps:

• Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
• Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
• Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

INDIAN CHICKEN CURRY II

Steps:

• Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

25 EASY INDIAN CHICKEN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chicken recipe in 30 minutes or less!

ANITA'S WONDERFULLY EASY CHICKEN

Steps:

• Roll the chicken breasts in the bread crumbs and place in a pyrex baking pan, being sure they fit without overlapping. Cover each breast with a slice of Swiss cheese. Sprinkle mushrooms over, if used.
• Mix together the wine and cream of mushroom soup and pour over all.
• Bake 50 minutes in a preheated 350 degree F. oven.

ANITAS LEMON CHICKEN

Steps:

• Put all in crock pot and cook on low all day long (8-10 hours) or high (5-6 hours).
• You can also cook this in the oven on 350° for about and hour or maybe a little more--just check for doneness.
• The lemon sauce is good on mashed potatoes and rice!

ANITA'S FAMOUS INTERNATIONAL CHICKEN AND RICE DISH

Steps:

• In a 10 inch skilled saute chicken which has been skinned, deboned, and cut-up; with garlic salt and 1/2 cup oil until lightly browned. Set aside.
• In a 4 quart kettle saute chopped yellow onions, ginger and green pepper in 1/4 cup oil until onions are soft.
• Add tomatoes and simmer 5 minutes. Add salt, black pepper thyme, tomato paste and simmer 10 minutes.
• Add the cooked meat and crushed red pepper. Simmer 20 minutes.
• In a 2 quart saucepan cook rice, chicken stock and onions until tender.
• Serve the rice on a platter arranging the meat/sauce in the center.
• I have made this and mixed all ingredients together with rice for my daughter to take to school for a sharing of African ethnic cooking. It was a big hit. Nearly everyone asked for the recipe.
• This takes a little while to make but its delicious and well worth the effort.".

ANITA'S CHICKEN AND DUMPLINGS

Steps:

• In large Dutch oven or kettle, combine chicken, bouillon cubes, butter, celery, onion, carrots, parsley, poultry season, rosemary, salt, pepper; cover with water and bring to a boil. Turn down temperature and cook on low until chicken and vegetables are tender. (approximately 1 hour) Remove chicken breasts, cool, and cut up in bite size pieces and return to vegetable broth mixture in kettle.
• --- BISQUICK DUMPLINGS ---
• 2 cups Bisquick baking mix
• 1/8 teaspoon dried thyme
• 1/8 teaspoon black pepper
• 1/8 teaspoon poultry seasoning
• 1 dash ground nutmeg
• 1 tablespoon dried or fresh parsley -- minced
• 2/3 cup milk
• For dumplings, combine bisquick mix, thyme, black pepper, nutmeg, poultry seasoning, parsley; stir in milk just until moistened.
• I usually double the dumpling recipe because we like lots of dumplings and a thicker gravy.
• Drop by tablespoonfuls onto the boiling broth. Cook uncovered, for 10 minutes; cover and cook 10-15 minutes longer.