INDIAN-SPICED CHICKEN
Want to try an easy Indian dinner recipe? Chicken thighs braised in a rich, spicy tomato sauce make for a hearty one-pot meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 13
Steps:
- Heat a large skillet over high heat. Add 2 tablespoons vegetable oil.
- Season chicken with salt and pepper and add to hot pan. Brown on both sides. Cook in batches if needed.
- Remove chicken from pan and add onion, garlic, and ginger. Cut a slit into the chile lengthwise and add to pan. Saute the onion mixture until softened, about 3-5 minutes. Add spices and cook for 30 seconds.
- Add tomatoes and 1/2 cup water and stir. Add chicken back to pan and bring up to a simmer. Cover and simmer until chicken is cooked through and sauce is thickened, about 30 minutes. Turn chicken occasionally throughout cooking.
- When ready to serve, uncover and stir in cream. Simmer for 1 minute and serve.
EASY INDIAN-SPICED BRAISED CHICKEN
A friend served this at her house one night and I loved it! I was thrilled when I tried it on my husband and he loved it too! It was terrific to find something new, easy and really different to add to our list of "the usuals". Boneless, skinless breast tenderloins would work well with this if you prefer that to dark meat. Try World Market or Penzeys.com if you have trouble finding the garam masala. The Uncle Ben's microwaveable Ready Rice is a GREAT shortcut and makes this dish easier to take to a potluck or to a friend. I do recommend going with the plain whole grain Ready Rice brown rice versus any of the other Uncle Ben's Ready Rice flavors because it contains much, much less salt.
Provided by nanpie
Categories Chicken
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- Trim fat from thighs then cut meat into chunks.
- Add all ingredients EXCEPT yogurt, cilantro, garam masala and rice to heavy, lidded 5-qt pot.
- Stir well.
- Cover; bake until chicken is tender, about 1-1/2 hours.
- Remove from oven, stir in yogurt, cilantro and garam masala.
- Serve over microwaved rice.
Nutrition Facts : Calories 263.3, Fat 8.1, SaturatedFat 2.4, Cholesterol 145.6, Sodium 376.9, Carbohydrate 10.7, Fiber 2.3, Sugar 6.3, Protein 36.4
INDIAN-SPICED CHICKEN
Provided by Dave Lieberman
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cut the chicken breasts roughly into 2 by 2-inch pieces. Mix together the yogurt, garlic, ginger, cardamom, curry powder, chili flakes, coriander, paprika, honey, salt, and pepper until thoroughly combined. Add chicken pieces to yogurt mixture, cover, and refrigerate at least 1 hour or as long as overnight. Bring to room temperature before cooking.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and cook until translucent. Stir in tomato paste until evenly distributed and then add the half-and-half. Slide in the chicken and marinade, stir well, and bring mixture to a simmer. Reduce the heat so that the liquid remains at a low simmer. Cook about 15 minutes until chicken is no longer pink in the middle but still tender and moist. Serve immediately over basmati rice.
SPICY BRAISED CHICKEN
Provided by Sunny Anderson
Categories main-dish
Time 4h20m
Yield 4 servings
Number Of Ingredients 29
Steps:
- Preheat a 7 1/4-quart Dutch oven on medium-high heat, then melt butter and add oil. Season chicken generously with salt and pepper and sear until golden on both sides, about 8 minutes. Remove from pot and set aside. Add carrots, onion, celery, and apple, the whole habanero, garlic, bay leaves, and thyme. Season with salt and pepper and saute until they start to soften, about 8 to 10 minutes. Add wine and let reduce by half, scraping up any brown bits remaining on the bottom of the pot. Nestle chicken into pot and add enough broth to almost cover the chicken, about 1 1/2 cups and the gravy sauce. Cover and simmer for 1 hour 45 minutes or until chicken falls off the bone. In the last half hour, remove the lid and let liquid reduce.
- To make the gravy: In a medium saucepan, melt butter with oil over medium high-heat. Add giblets and brown on all sides, about 6 minutes. Add onion and continue cooking another 5 minutes, until onions start to soften. Add flour and stir, cooking another 3 to 5 minutes. Whisk in the stock. Bring to a simmer and strain. Discard giblets and put gravy back in the pot. Season with salt and pepper. Keep warm on the stove and add to braised chicken once it's cooked.
- Serve Braised Chicken over Coconut Rice n' Peas
- Heat olive oil in a medium pot over medium-high heat. Add onions and salt and saute, until onion becomes translucent and tender, about 5 minutes. Add rice and saute another 2 minutes to toast rice. Add coconut milk and fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until rice is tender and liquid has evaporated, about 15 to 17 minutes.
- Remove from heat and let rice stand another 5 minutes, covered. Fluff rice with fork and then fold in pigeon peas. Season with salt and pepper, to taste.
- Yield: 4 to 6 servings
ROASTED INDIAN-SPICED CHICKEN
The herbs and spices lend a somewhat exotic flavor to this Indian-spiced chicken dish that's ready in 30 minutes. The chutney adds a sweet and sour flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Line cookie sheet with foil. In shallow dish, mix cumin, coriander, salt, fennel, thyme, cinnamon and pepper.
- Rub gingerroot on chicken, then coat chicken with spice mixture.
- Spray 10-inch skillet with cooking spray; heat over medium heat. Add chicken; cook 2 to 3 minutes, turning once, until browned. Place chicken on cookie sheet.
- Bake 10 to 12 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
- Serve chicken with chutney (snip any large pieces of chutney with kitchen scissors).
Nutrition Facts : Calories 210, Carbohydrate 11 g, Cholesterol 85 mg, Fat 1/2, Fiber 0 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 10 g, TransFat 0 g
EASY INDIAN-STYLE CHICKEN
This is an easy and authentic-tasting Indian dish that the entire family will love! Tastes great with plain basmati rice topped with a couple tablespoons of yogurt (especially if you made the chicken spicy!)
Provided by Ania
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a large skillet over medium heat. Add cumin seeds, and fry for a few minutes until they become fragrant and begin to pop. Stir in chopped onion, and cook until the onion has softened and turned translucent, 3 to 4 minutes.
- Stir together tomato paste and water, and pour into skillet. Stir in chicken, and cook until it has firmed and turned white, about 5 minutes. Add coconut milk, brown sugar, chile paste, cayenne pepper, turmeric, salt, and pepper.
- Bring mixture to a simmer, then reduce heat to medium-low, cover, and continue to simmer until the chicken is tender and no longer pink in the center, about 15 minutes. Sprinkle with chopped cilantro before serving.
Nutrition Facts : Calories 316.4 calories, Carbohydrate 11.4 g, Cholesterol 58.6 mg, Fat 20 g, Fiber 2.5 g, Protein 24.6 g, SaturatedFat 11.1 g, Sodium 195.7 mg, Sugar 5.2 g
AROMATIC BRAISED CHICKEN WITH FRIED ONIONS
Provided by Nimmy Paul
Categories Soup/Stew Chicken Onion Braise Dinner Gourmet India Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Toss all ingredients except water, oil, onion, and flour with 1 teaspoon salt in a wide heavy medium pot. Marinate chicken, covered and chilled, 1 hour.
- Add water and bring to a boil, then simmer, covered, until chicken is tender, 40 minutes to 1 hour.
- Meanwhile, heat 1 1/2 inches oil in a small heavy saucepan over medium heat until hot but not smoking.
- Toss onion with 1 teaspoon flour, then fry in 2 batches, stirring frequently (do not let burn), until golden brown, 2 to 3 minutes per batch. Transfer with a slotted spoon to paper towels. Reserve 3 tablespoons oil.
- Remove chicken from cooking liquid, reserving liquid, and gently pat dry. 3Heat reserved oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chicken all over, about 6 minutes total. Transfer to a platter.
- Add remaining 2 teaspoons flour to fat in skillet and cook, stirring, 1 minute. Add chicken-cooking liquid (with aromatics and spices) and simmer, stirring, until slightly thickened, about 2 minutes. Season with salt and pour over chicken. Top with fried onions.
INDIAN-SPICED CHICKEN WITH BELL PEPPERS
I tore this out of Bon Appetit in 2004 and just ran across it tucked in a cookbook. I wanted to post so I wouldn't lose again. Original came from Indian Oven Restaurant in San Franciso.
Provided by TXOLDHAM
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large non-stick skillet over medium-high heat. Add ginger and garlic. Stir for 30 seconds.
- Add all the bell peppers and onion and saute until golden, about 5 minutes.
- Add chicken and all the spices to skillet and sprinkle with salt and pepper. Saute until chicken is cooked through, about 4 minutes. Transfer to a bowl.
- Sprinkle with green onions. Garnish with lemon slices. Serve immediately.
Nutrition Facts : Calories 336.8, Fat 21.1, SaturatedFat 4.4, Cholesterol 72.6, Sodium 78.2, Carbohydrate 11.8, Fiber 2.5, Sugar 3.5, Protein 25.5
INDIAN CHICKEN RUB
Chicken rub with Indian flavor. Serve with white rice or vegetables.
Provided by Armando Sepulveda-Sheffield
Categories Side Dish Sauces and Condiments Recipes
Time 16m
Yield 24
Number Of Ingredients 15
Steps:
- Mix paprika, chili powder, curry powder, cumin, garlic powder, turmeric, cardamom, coriander, onion powder, mustard, fennel seeds, garam masala, sage, salt, black pepper, and ginger together in a bowl.
Nutrition Facts : Calories 13.2 calories, Carbohydrate 2.3 g, Fat 0.5 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 8.7 mg, Sugar 0.4 g
INDIAN SPICE BOX CHICKEN
Serve this exquisitely flavoured chicken dish with mounds of fluffy rice
Provided by Roopa Gulati
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 12
Steps:
- Make the Chilli-ginger garnish (see right), before you start the chicken.
- Cut down the length of the green chillies, then remove the seeds by scraping them out with a teaspoon. You may want to wear rubber gloves for this job - fiery seeds can give the fingers a real chilli sting. Cut off the stalk ends, chop the chillies into rough pieces and put them in a blender or food processor. Peel and roughly chop the garlic and add to the chillies. Do the same with the ginger.
- Pick the leaves off the coriander and drop them into the blender as you go (reserve the stems for the garnish). Tip in the yogurt and blitz everything to a puree. This can take a few minutes and you may have to stop the blender a few times to scrape all the gunge down from the sides - a rubber spatula will make this job much easier.
- Peel, halve and thinly slice the onions. Pull the skin off the chicken, using kitchen paper to help you get a good grip. Heat the oil in a saute pan over a medium heat until hot - when you drop in a spice seed or two it should sizzle. Toss in the fennel and cumin seeds and let them crackle and pop for 10-20 seconds, stirring all the time so they don't burn. They're ready when you get a lovely whiff of warm nuts. If the oil starts to smoke, remove pan from the heat.
- Plop in the butter and let it melt, then throw in the sliced onions and turn the heat down a tad. Stir to mix the onions and spice seeds, then cook for about 10 minutes until the onions are meltingly soft and tinged golden brown. Give them a vigorous stir now and then, but don't stir them too often or they won't take on any colour.
- Push the onions to one side of the pan, then add the chicken thighs, smooth side down. Increase the heat to between medium and high and fry the chicken until it's golden brown on both sides. This should take about 15-20 minutes and you will need to turn the pieces over halfway (a pair of tongs are good for this). Watch carefully in case the onions start to brown too much - if they do, pile them up on top of the chicken.
- Stir in some of the yogurt mixture and cook until it disappears - repeat a dollop at a time. Whizz 150ml/¼ pint cold water in the blender to use the last bits of the mixture and add to the pan with a pinch of salt. Stir until bubbling, scraping up any crispy bits. Reduce the heat to its lowest and cover the pan tightly. Simmer for 30-35 minutes or until the chicken is tender when pierced, stirring and turning halfway and adding a splash of hot water if the sauce is too dry. Serve sprinkled with finely chopped coriander stems and a little chilli garnish (put the rest in a bowl on the table).
Nutrition Facts : Calories 706 calories, Fat 53 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 1 grams fiber, Protein 50 grams protein, Sodium 0.67 milligram of sodium
More about "easy indian spiced braised chicken recipes"
INDIAN-SPICED BRAISED CHICKEN - DASH OF SANITY
From dashofsanity.com
Reviews 1Estimated Reading Time 3 minsCategory Main CourseTotal Time 4 hrs 10 mins
- In a 5-6 quart slow cooker, stir together chicken, onion, ginger, tomatoes, tomato paste, garlic, coriander, and cayenne; season with salt and pepper.
- Cook on high for 4 hours or on low for 8 hours until fork-tender. Shred chicken (this is optional, but my kids like it this way), then add in yogurt, cilantro, and if using, garam masala.
INDIAN-SPICED BRAISED CHICKEN | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
3/5
SPICY BRAISED CHICKEN RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
INDIAN SPICE BAKED CHICKEN | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
INDIAN SPICE RUBBED CHICKEN THIGHS - CULINARY GINGER
From culinaryginger.com
10 BEST INDIAN CHICKEN THIGHS RECIPES - YUMMLY
From yummly.com
BRAISED CHICKEN SPIT RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
EASY INDIAN-SPICED BRAISED CHICKEN - LUNCH RECIPES
From fooddiez.com
INDIAN SPICED BRAISED CHICKEN | INDIAN FOOD RECIPES, EASY INDIAN ...
From pinterest.com
31 BEST INDIAN CHICKEN RECIPES | EASY CHICKEN RECIPES
From food.ndtv.com
INDIAN SPICED CHICKEN BRAISE - DISH 'N' THE KITCHEN
From dishnthekitchen.com
INDIAN-SPICED BRAISED CHICKEN - BEV COOKS
From bevcooks.com
INDIAN CUISINE: MUGHLAI BRAISED CHICKEN RECIPE - DELISHABLY
From delishably.com
CURRY BRAISED CHICKEN THIGHS IS A DELICIOUS INDIAN-INSPIRED DINNER …
From pinterest.com
HEALTHY INDIAN SPICED CHICKEN - MODERN HONEY
From modernhoney.com
18 EASY INDIAN CHICKEN RECIPES (FROM NORTH AND SOUTH INDIA)
From izzycooking.com
THAI-SPICED BRAISED CHICKEN RECIPE | MYRECIPES
From myrecipes.com
SPICED CHICKEN THIGHS BRAISED IN MILK - VIKALINKA
From vikalinka.com
INDIAN BRAISED CHICKEN - DASH OF SANITY
From dashofsanity.com
INDIAN SPICED ROAST CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
INDIAN BRAISED CHICKEN RECIPE - ZEST BYRON BAY
From zestbyronbay.com.au
FOODCOMBO
30 MINUTE SPICY INDIAN BUTTER CHICKEN. - HALF BAKED HARVEST
From halfbakedharvest.com
BRAISED CHICKEN - HOW TO COOK WITH MUSHROOMS (TESTED RECIPE)
From tasteasianfood.com
EASY INDIAN SPICED BRAISED CHICKEN RECIPE - WEBETUTORIAL
From webetutorial.com
EASY CHINESE BRAISED SOY SAUCE CHICKEN THIGHS - GREEDY GIRL …
From greedygirlgourmet.com
BRAISED CHICKEN WITH INDIAN SPICES RECIPE - SUR LA TABLE
From surlatable.com
SPICY BRAISED CHICKEN RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
PAN ROASTED INDIAN SPICED CHICKEN – KETO RECIPE
From easycookingwithmolly.com
CURRY BRAISED CHICKEN THIGHS - EASY GOURMET RECIPES
From fromachefskitchen.com
10 BEST CHINESE BRAISED CHICKEN RECIPES - YUMMLY
From yummly.com
BRAISED INDIAN CHICKEN WITH CHICKPEAS - A BEAUTIFUL PLATE
From abeautifulplate.com
ROGAN JOSH-BRAISED CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
CURRY BRAISED CHICKEN LEGS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #poultry #asian #indian #chicken #dietary #spicy #egg-free #free-of-something #meat #taste-mood #4-hours-or-less
You'll also love