Chicken South Indian Style Recipes

AUTHENTIC SOUTH INDIAN BIRYANI

Authentic South Indian Biryani image

The deep flavors and piquant aromas of southern Indian cooking come to life in this recipe. Chicken simmers in a yogurt and tomato sauce rich with herbs and spices. This recipe calls for chicken, but you can use whatever meat you prefer. It can be a vegetarian dish, too. Just add vegetables instead of meat.

Provided by su

Categories World Cuisine Recipes Asian Indian

Time 2h15m

Yield 4

Number Of Ingredients 18

Ingredients

2 ½ tablespoons vegetable oil
1 pod cardamom
1 clove
1 cinnamon stick
4 medium onions, chopped
3 tablespoons chopped fresh garlic
¼ teaspoon chopped fresh ginger
1 pound boneless skinless chicken breasts, cut into cubes
chili powder to taste
1 ½ medium tomatoes, chopped
16 ounces plain yogurt
3 tablespoons water
lemon juice, to taste
3 cups white rice
1 teaspoon butter
salt to taste
1 bunch fresh mint, chopped
1 bunch chopped cilantro

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Heat oil in a large oven-proof pot over medium heat. Add cardamom, clove, and cinnamon stick. Stir in chopped onions, and fry until golden brown. Stir in garlic and ginger. Stir in chicken pieces, and fry about 3 minutes. Stir in chili powder, and cook several minutes. Stir in tomatoes, and cook about 5 minutes. Mix yogurt with 3 tablespoons water and lemon juice; stir into sauce.
Cover pot, and bake in a preheated oven until the sauce is somewhat thickened and concentrated, about 15 minutes.
Meanwhile, cook rice in enough salted water to cover. Bring to a boil, and cook until it is half cooked, about 7 minutes. Drain rice, and stir into chicken and sauce. Stir in butter, season to taste with salt, cover pot, and bake 1 hour. Stir in mint and cilantro immediately before serving.

Nutrition Facts : Calories 859.9 calories, Carbohydrate 135.4 g, Cholesterol 75.3 mg, Fat 14.1 g, Fiber 5.4 g, Protein 44.9 g, SaturatedFat 3.8 g, Sodium 184.5 mg, Sugar 14.2 g

CHICKEN SOUTH INDIAN STYLE

Chicken South Indian Style image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons grapeseed oil
1 onion, chopped
2 tablespoons grated fresh ginger
2 tablespoons chopped fresh garlic
1/4 cup dried curry leaves*
1 tablespoon brown mustard seeds
1 tablespoon sambar powder*
1 teaspoon asafoetida*
1 teaspoon red chile powder
1 teaspoon turmeric
2 pounds chicken breasts, boneless and skinless, cubed
1 cup chopped tomatoes
1 cup coconut milk
1/4 cup water
Serving suggestion: Serve with rice.

Steps:

Place the oil in a large skillet over medium-high heat and then add the onion, ginger, and garlic. Cook for 4 minutes, until onions are soft and golden. Add the curry leaves, mustard seeds, sambar powder, asafoetida, red chile powder, and turmeric to the pan and cook for 2 minutes. Add the chicken and cook for 3 minutes, stirring constantly. Add the tomatoes, coconut milk, and water and cook until chicken is done, about 8 minutes. Serve the chicken with rice.

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