GARAM MASALA CHICKEN WITH ROASTED VEGETABLES
Great recipe to reheat for lunches or quick dinners during the week. This one has been modified to comply with Whole9/Paleo ingredients. Original recipe here: http://www.foodnetwork.com/recipes/ask-aida/garam-masala-chicken-with-roasted-vegetables-recipe/index.html
Provided by John_Meek
Categories Main Dish
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In a small bowl, mix together 1/4 cup oil, garam masala, ginger, garlic, and 1 tablespoon salt. Place chicken in a large baking dish or plastic bag, if using whole chicken loosen the skin from the breast and legs of the chicken and, using your hands, spread a good part of the mixture underneath. Rub the remaining mixture inside the chicken cavity and over the skin. Tie the legs together with kitchen twine. Loosely cover, refrigerate, and let marinate 30 minutes or up to 12 hours. Arrange the rack in the center of the oven and heat oven to 400 degrees F. Remove chicken from marinade, let any excess drip off, and reserve marinade. Let chicken sit at room temperature while oven warms up, about 30 minutes. When the oven is heated, place vegetables and onions in bottom of a roasting pan, drizzle with any remaining marinade, remaining 1/4 cup oil, heavy pinch of salt, and season well freshly ground black pepper. Toss to coat. Place chicken, breast side up, on top of vegetables and roast until skin becomes brown and vegetables are starting to get tender, about 1 hour. Pour Coconut milk (or brush yogurt) on chicken and continue roasting until chicken is well browned, juices run clear when inner thigh is pierced with a knife, legs move easily in the joint, and a meat thermometer inserted into the thickest portion of the thigh registers160 to 165 degrees F on an instant-read thermometer, about another 40 to 50 minutes. Let chicken rest at least 10 to 15 minutes before serving.
Nutrition Facts : Calories 1033 calories, Fat 73.8465731370159 g, Carbohydrate 27.2012541690484 g, Cholesterol 252 mg, Fiber 5.38344693600109 g, Protein 66.3525835560969 g, SaturatedFat 31.4843539034639 g, ServingSize 1 1 Serving (588g), Sodium 1468.75885590164 mg, Sugar 21.8178072330473 g, TransFat 5.62652131827623 g
GARAM MASALA CHICKEN
This is delicious! It is a low fat recipe, without the low fat taste. The exotic spices of garam masala make this dish excellent to serve at any time. I cut the chicken breasts up so that the meat can absorb the wonderful spices easier. This is fabulous!
Provided by breezermom
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in skillet on medium-high heat. Cook chicken 3 minutes or until lightly browned. Turn chicken. Add green onions. Cook and stir onions 2 minutes longer.
- Stir in tomatoes, garlic salt and water. Sprinkle 1 1/2 teaspoons of the garam masala over chicken and vegetables. Bring to boil. Reduce heat,cover and simmer 10 minutes, stirring occasionally or until chicken and vegetables are tender.
- Stir remaining 1/2 teaspoon Garam Masala into skillet. Bring to a boil. Reduce heat. Cook 5 minutes longer, stirring occasionally.
Nutrition Facts : Calories 188.7, Fat 6.6, SaturatedFat 1.2, Cholesterol 75.5, Sodium 146, Carbohydrate 5.4, Fiber 1.7, Sugar 2.5, Protein 26.3
GARAM MASALA CHICKEN
This is a wonderful light chicken dish. It adds a taste of exotic to an everyday meal. Quick and easy to make, and very tasty! I had it tonight and was wowed! This is the best light chicken dish I have ever had.
Provided by breezermom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot oil and cook until browned on one side, about 3 minutes. Flip the chicken and add the onions; cook another 2 minutes. Add the tomatoes, garlic salt, and water to the chicken; stir. Season with 1 1/2 teaspoon garam masala. Bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer another 10 minutes, stirring occasionally.
- Stir the remaining 1/2 teaspoon garam masala through the mixture. Raise heat to medium and bring mixture to a boil. Cook until the chicken no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 157.6 calories, Carbohydrate 7.6 g, Cholesterol 49.3 mg, Fat 4.9 g, Fiber 2.6 g, Protein 21.4 g, SaturatedFat 0.8 g, Sodium 523.3 mg, Sugar 3.1 g
GARAM MASALA CORNISH HENS WITH ROASTED VEGETABLES
I took Aida Mollenkamp's recipe for Garam Masala Chicken with Roasted Vegetables and changed it to suit my purposes (using cornish hens, etc). I also reduced the oil simply because I didn't think that amount was necessary. For this recipe it's really important to have a probe thermometer that can stay in the hens while they're in the oven. After a few changes, this ended up delicious! Hope you like it too.
Provided by JJ_Ohio
Categories Poultry
Time 1h40m
Yield 4 cornish hen halves, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, mix together 3/4 tablespoons of oil, 1/2 tablespoon of butter, 4 teaspoons of garam masala, 1 1/2 teaspoons of ginger, 6 cloves of garlic, and 1 teaspoons of salt. Place hens in a large baking dish or plastic bag, loosen the skin from the breast and legs and, using your hands, spread a good part of the mixture underneath. Rub the remaining marinade inside the hen's cavity and over the skin. Loosely cover, refrigerate, and let marinate 30 min or up to 12 hours.
- Remove hens from marinade and left any excess drip off. Let hens sit at room temp while oven warms up, about 30 minutes. Place probe thermometer into thickest portion of the thigh making sure not to hit bone.
- Arrange the rack in the center of the oven and preheat to 425 degrees F.
- Combine remaining 3/4 tablespoon oil, 1 1/2 teaspoons of garam masala, 1/2 teaspoon of ginger, 2 cloves of garlic, and 1 1/2 teaspoons of salt (more or less to taste) in a large bowl. Place cut vegetables in it and toss until the vegetables are well coated. Season veggies with freshly ground black pepper (to taste) Place at bottom of large roasting pan which has been sprayed with nonstick spray.
- Place hens breast side up on top of vegetables and bake for 15 min at 425 degrees F. Reduce heat to 375 degrees F. When internal temperature hits 145 degrees F, brush yogurt on hens. Make sure to just do a thin and light coating of yogurt. You don't want it to be very thick. When internal temperature hits 160 remove from oven and loosely cover with foil. This is also the time to check the vegetables in the pan and make sure that they're done to your liking. If you'd like them softer, simply put the vegetables back in the oven while the hens are resting.
- Let hens rest, covered, for 15 minutes which also insures that carryover cooking will take the temp up to above 165 degrees F, for example mine ended up at 166.4 degrees F which was perfect. If you're uncomfortable with this doneness, go ahead and roast until 165 degrees (which is the temperature which poultry must be at to be done and safe) and then let hens rest covered, for 15 minute After hens have rested cut each one in half, through the breast and backbone (I just use a big sharp knife or you could use poultry shears) so that each person gets a half a hen. Divide the vegetables among the four plates and serve with a simple green salad or some rice to round out the meal.
Nutrition Facts : Calories 672.4, Fat 15.9, SaturatedFat 3.5, Cholesterol 283.9, Sodium 1442.6, Carbohydrate 63.7, Fiber 9.2, Sugar 11.5, Protein 68.8
GRILLED MASALA CHICKEN WITH VEGETABLES
Make this Indian-inspired chicken dish on the grill--or in the oven--for a flavorful dinner with minimal cleanup.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Mix the olive oil, 4 teaspoons garam masala, garlic, salt, and black pepper in a small bowl until combined. Tear four sheets (12x18 inches each) of Reynolds Wrap® Heavy Duty Aluminum Foil. Center one chicken breast half on a sheet of foil; sprinkle 1/2 teaspoon garam masala on both sides.
- Place the squash and onion slices on top of the chicken. Drizzle evenly with one-fourth of the olive oil mixture. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
- Grill over medium-high heat in covered grill 20 to 25 minutes or until chicken is cooked through and an instant-read thermometer inserted into chicken registers 165 degrees F.
- Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. To serve, top with yogurt and sprinkle with cilantro, if desired.
Nutrition Facts : Calories 355.5 calories, Carbohydrate 15.2 g, Cholesterol 84.1 mg, Fat 16.9 g, Fiber 5.1 g, Protein 36.8 g, SaturatedFat 2.9 g, Sodium 708.3 mg, Sugar 3.4 g
More about "garam masala chicken with roasted vegetables recipes"
GARAM MASALA CHICKEN WITH ROASTED VEGETABLES : RECIPES …
From cookingchanneltv.com
Cuisine IndianCategory Main-DishServings 4-6Total Time 2 hrs 35 mins
GARAM MASALA ROASTED CHICKEN AND VEGETABLES - RECIPES
From mommacuisine.com
CHICKEN TIKKA BUTTER MASALA RECIPE - TMC-P.JP
From tmc-p.jp
ROASTED GARAM MASALA RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
RECIPE WITH GARAM MASALA CHICKEN - CREATE THE MOST AMAZING …
From recipeshappy.com
GARAM MASALA RECIPE WITH CHICKEN - CREATE THE MOST AMAZING …
From recipeshappy.com
RECIPE: ROASTED CHICKEN WITH GARAM MASALA SPICES AND ROASTED …
From thehivebentonville.com
CHICKEN WITH GARAM MASALA - 5 RECIPES | TASTYCRAZE.COM
From tastycraze.com
GARAM MASALA CHICKEN WITH ROASTED VEGETABLES RECIPE
From crecipe.com
GARAM MASALA CHICKEN WITH ROASTED VEGETABLES - THE HOME …
From thehomechannel.co.za
GARAM MASALA CHICKEN WITH ROASTED VEGETABLES – RECIPES NETWORK
From recipenet.org
10 BEST ROASTED CHICKEN THIGHS WITH VEGETABLES RECIPES | YUMMLY
From yummly.com
GARAM MASALA CHICKEN WITH ROASTED VEGETABLES | RECIPE | GARAM …
From pinterest.co.uk
GARAM MASALA CHICKEN WITH ROASTED VEGETABLES | THE NARNIAN CHEF
From narnianchef.wordpress.com
GARAM MASALA CHICKEN W/ FRESH GINGER AND BEER SAUCE
From philosokitchen.com
GARAM MASALA CHICKEN WITH ROASTED VEGETABLES - INDIAN RECIPES
From fooddiez.com
GARAM MASALA BAKED CHICKEN - CHEZ CARR CUISINE
From chezcarrcuisine.com
16 FLAVORFUL RECIPES USING GARAM MASALA | TASTE OF HOME
From tasteofhome.com
10 BEST GARAM MASALA CHICKEN CURRY RECIPES | YUMMLY
From yummly.com
BEST GARAM MASALA AND TAMARIND ROASTED CHICKEN RECIPE - HOW …
From 177milkstreet.com
CRISPY GARAM MASALA ROASTED CHICKEN - PURELY EASY
From purelyeasy.com
GARAM MASALA ROASTED WHOLE CHICKEN - NEVER SAY NEVER WELLNESS
From neversayneverwellness.com
PRETTY BIRD. [GARAM MASALA CHICKEN W. ROASTED VEGETABLES]
From sweetcarolinescooking.com
ONE-PAN BALSAMIC CHICKEN WITH ROASTED VEGETABLES
From streetsmartkitchen.com
GARAM MASALA ROAST CHICKEN - THE WASHINGTON POST
From washingtonpost.com
GARAM MASALA CHICKEN RECIPE
From crecipe.com
GARAM MASALA ROAST CHICKEN | EDIBLE NASHVILLE
From ediblenashville.ediblecommunities.com
WHOLE CHICKEN ROASTED WITH VEGETABLES (INDIAN STYLE)
From salonyscookbook.com
BEST GARAM MASALA ROASTED CHICKEN AND CAULIFLOWER RECIPE - HOW …
From goodhousekeeping.com
GARAM MASALA-CRUSTED CHICKEN WITH FIG JUS RECIPE - FOOD AND WINE
From foodandwine.com
GARAM MASALA ROAST CHICKEN - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
GARAM MASALA VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
TIKKA MASALA VS JALFREZI - TRISTARROOFINGKILLEEN.COM
From tristarroofingkilleen.com
GARAM MASALA CHICKEN WITH ROASTED VEGETABLES | RECIPE | GARAM …
From pinterest.ca
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 »
You'll also love