INDIAN BARBEQUE CHICKEN
Marinate the chicken overnight for a deliciously flavorful and tender chicken dish. This is an adaptation of Tandoori style chicken, minus the red coloring.
Provided by SHECOOKS2
Categories World Cuisine Recipes Asian Indian
Time 9h
Yield 6
Number Of Ingredients 12
Steps:
- Make shallow crosswise slits in the meat of the chicken parts to help absorb more flavor. Mix together the lemon juice and meat tenderizer; rub into the chicken meat. Place chicken into a shallow dish.
- Place 1/2 cup yogurt, cumin, coriander, cilantro, paprika, turmeric, salt, pepper, and garlic into a blender or food processor, and blend until smooth. Transfer to a bowl, and stir in remaining 1 1/2 cups of yogurt. Pour over the chicken parts, cover, and marinate in the refrigerator for at least 8 hours, or overnight.
- Preheat grill for medium heat.
- Lightly oil the grill grate. Remove chicken from the marinade, and discard any remaining marinade. Grill chicken 30 to 45 minutes, turning frequently to prevent burning, until juices run clear. Smaller pieces will finish cooking first.
Nutrition Facts : Calories 368.3 calories, Carbohydrate 10.5 g, Cholesterol 101.9 mg, Fat 19.5 g, Fiber 1.6 g, Protein 36.1 g, SaturatedFat 5.7 g, Sodium 1164.9 mg, Sugar 6.1 g
CILANTRO AND CORIANDER CHICKEN
Steps:
- Place a large skillet over medium heat and add the oil. When it is hot, add the garlic and ginger and cook for 1 minute. Add the coriander, garam masala and salt and pepper, and cook for 30 seconds. Stir in the tomato paste, and then add the chicken legs. Sprinkle with salt and let them cook for 5 minutes. Add the chicken broth, cilantro and crushed tomatoes, and let it simmer until the chicken is fully cooked, about 30 minutes. Serve with plenty of sauce.
CILANTRO AND CORIANDER CHICKEN
Make and share this Cilantro and Coriander Chicken recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place a large skillet over medium heat and add the oil. When oil is hot, add the garlic and ginger and cook 1 minute. Add the coriander, garam masala and salt and pepper, and cook for 30 seconds. Stir in the tomato paste, and then add the chicken legs. Sprinkle with salt and let them cook for 5 minutes. Add the chicken broth, cilantro and crushed tomatoes, and let it simmer until the chicken is fully cooked, about 30 minutes. Serve with plenty of sauce.
Nutrition Facts : Calories 417.5, Fat 28.4, SaturatedFat 6.7, Cholesterol 138.6, Sodium 758.2, Carbohydrate 4.1, Fiber 1, Sugar 1.6, Protein 34.8
CHICKEN IN CORIANDER / CILANTRO SAUCE
My neighbour was telling me about this dish a while ago and they way she explained it made my mouth water. I asked her a copy of the recipe and here it is now on Zaar. I've only tried it once and next time I make it I may remove the liquid/sauce and puree it so it could be a thicker green sauce. I will also try it with chicken thighs as I used chicken breast and it wasn't tender as I wanted it to be. Overall the flavours were yummy and I served it with cous cous. UPDATE!! After much consideration and experimentation, I've double to sauce as suggested by the reviewers - NOTE!! An "average" sized bunch of coriander is 60 grams (2 oz) = 1 1/2 cups chopped
Provided by Chef floWer
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large non stick fry pan. When it is hot, add the thighs in one layer and saute them over medium to high heat for 4 minutes on each side or until nicely browned. Remove the chicken to a platter.
- Add the onions to the dripping in the pan. Sauté for 1 minute. Stir in the garlic, wine and coriander stems only (not leafs at this stage) and sauté for 1 minute longer.
- Return the chicken to the pan, add lemon (if your using it) salt and pepper. Bring the surrounding liquid to the boil.
- Cover the pan, reduce the heat and boil gently for 15 minutes.
- Stir in the coriander leaves and serve 2 thighs per person.
- Serve with rice or cous cous.
Nutrition Facts : Calories 294.3, Fat 10.6, SaturatedFat 2.1, Cholesterol 114.5, Sodium 713.4, Carbohydrate 9.9, Fiber 1.9, Sugar 3.9, Protein 28.5
INDIAN-FLAVORED CHICKEN THIGHS
This is an Indian-flavored dish, which is different from normal Indian curried chicken recipes in that it doesn't contain yogurt. This is good with rice, beans, or lentils. I like to make dahl, an Indian lentil side dish with this.
Provided by Nathan Westlake
Categories Chicken Thighs
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Cut chicken thighs in half.
- Coat a large frying pan with cooking oil. Add chicken, onion, garlic, and ginger; cook over medium-high heat, stirring frequently, until onion is translucent and chicken is slightly seared on the outside, 5 to 10 minutes.
- Mix in green beans, honey, lemon juice, garam masala, salt, and pepper. Reduce heat to medium-low, cover, and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Stir in spinach and cook until wilted, about 2 minutes. Garnish with mint leaves and serve.
Nutrition Facts : Calories 408.6 calories, Carbohydrate 20.7 g, Cholesterol 136.8 mg, Fat 18.7 g, Fiber 6 g, Protein 41.5 g, SaturatedFat 4.7 g, Sodium 436.5 mg, Sugar 8.9 g
GRILLED CHICKEN WITH CORIANDER/CILANTRO SAUCE
Make and share this Grilled Chicken With Coriander/Cilantro Sauce recipe from Food.com.
Provided by KitchenManiac
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix the marinade ingredients together, pour over chicken and leave it in the fridge to marinate for at least 30 minutes.
- While chicken is in the fridge, prepare the sauce.
- Heat vinegar, sugar in a saucepan over low heat, and stir until dissolved.
- Bring to boil and simmer until the sauce thickens, and a syrup forms.
- (this will only take a minute or two) Pour into a bowl.
- Preheat grill.
- Place chicken about 20cm/8 inches from the heat, and cook both sides until coloured.
- (about 6 minutes on the first side, 4 minutes on the second) Serve with Coriander/Cilantro Sauce and Fragrant Rice.
Nutrition Facts : Calories 549.1, Fat 23.9, SaturatedFat 5.3, Cholesterol 92.8, Sodium 1740.6, Carbohydrate 52, Fiber 1.2, Sugar 47.6, Protein 32.6
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