SPICY INDIAN GRILLED CHICKEN
Make and share this Spicy Indian Grilled Chicken recipe from Food.com.
Provided by Comedie
Categories Asian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine all marinade ingredients well.
- Coat chicken pieces in marinade paste.
- Marinate from 1 hour, or up to overnight in the refrigerator.
- Grill over medium coals until browned, about 15 minutes each side.
BHATTI DA MURGH (INDIAN GRILLED CHICKEN WITH WHOLE SPICES)
Adapted from the chef Chintan Pandya of Adda Indian Canteen in Long Island City, Queens, this fiery, aromatic recipe calls for marinating whole chicken legs in yogurt, ginger-garlic paste and ground spices, then coating them in cracked whole spices before roasting. The ground spices imbue the meat with flavor while the whole spices add pungency and a wonderful crunch. At Adda, Mr. Pandya cooks these in a tandoor. But you can roast them in your oven, or cook them on the grill using indirect heat and a baking sheet. In either case, brushing the sizzling chicken skin with plenty of melted butter is the key to its rich taste and burnished crispness.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Pop the joint on each leg: Grasp a drumstick in one hand and a thigh in the other, and bend the joint back until you hear a crack. This helps the leg cook more evenly.
- Using a small knife, make a slash in the meaty part of each drumstick and thigh twice or three times, going all the way to the bone.
- In a large bowl, stir together garlic, ginger, vinegar, cayenne, garam masala and salt. Keep half the mixture in the bowl and set aside; rub remaining mixture all over chicken, getting underneath the skin. Refrigerate for at least 20 minutes (or up to 2 hours) while you prepare the yogurt marinade.
- Stir yogurt into the large bowl with ginger-garlic mixture, then stir in black pepper, clove, mace, anise, black cardamom (if using) and green cardamom. Transfer spice-rubbed chicken to yogurt mixture, tossing gently to coat.
- Cover and refrigerate chicken for at least 6 hours, and preferably overnight.
- When ready to cook, prepare the grill for indirect heat. (If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off.) Or heat oven to 450 degrees.
- Using a mortar and pestle, the flat side of a knife or a spice grinder for a very brief time, crack the cumin, coriander and red-pepper flakes but do not grind; you want a coarse texture here. Sprinkle spice mix onto chicken to coat each piece.
- Place a rimmed baking sheet on the unlit side of the grill or in the oven and let heat for 15 minutes. Carefully place chicken on the hot baking sheet and drizzle each piece with a little melted butter. Cover grill, if grilling. Let chicken cook for 25 to 35 minutes, drizzling with melted butter two or three times. The chicken is done when the skin is dark brown and the juices run clear when pricked with a knife.
- If you are grilling, you can sear the chicken over direct heat for 1 to 2 minutes per side just before serving to char the skin, but this is optional. Serve chicken on a platter, with lime wedges on the side.
GRILLED INDIAN-SPICED BUTTER CHICKEN
Categories Chicken Garlic Ginger Onion Marinate Yogurt Dinner Spice Hot Pepper Summer Grill/Barbecue Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Marinate chicken:
- Purée onion, garlic, ginger, salt, chile, and vinegar to a smooth paste in a food processor. Transfer to a large wide bowl and whisk in yogurt, coriander, oil, turmeric, and cayenne. Add chicken pieces and turn to coat thickly. Cover with plastic wrap and marinate, chilled, at least 16 hours. Let stand at room temperature 30 minutes before grilling.
- Make ghee:
- Bring butter to a boil in a 1-quart heavy saucepan over moderate heat. When foam completely covers butter, reduce heat to very low. Cook butter until a very thin crust begins to form on surface and milky white solids fall to bottom of pan, about 8 minutes. Continue to cook butter, watching constantly, until solids at bottom of pan turn light brown and butter has a nutty fragrance, 8 to 16 minutes.
- Remove pan from heat and let butter stand 1 minute. Pour through a sieve lined with a dampened heavy-duty paper towel or a triple layer of cheesecloth into a bowl, discarding solids.
- Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure .
- To cook chicken using a charcoal grill: Lightly oil grill rack. Put chicken (still heavily coated with marinade) on rack over area of grill with no coals underneath. Drizzle chicken with about 1 tablespoon ghee. Cook chicken over medium-high heat, turning over and drizzling with ghee every 5 minutes, until cooked through, 20 to 25 minutes.
- To cook chicken using a gas grill: Lightly oil grill rack. Put chicken over shut-off burner. Cook chicken, turning over and drizzling with ghee every 5 minutes, until cooked through, about 20 to 25 minutes. (Cover grill between turns.)
- Serve chicken drizzled with any remaining ghee.
INDIAN SPICED GRILLED CHICKEN (SOUTH BEACH DIET PHASE 1)
Make and share this Indian Spiced Grilled Chicken (South Beach Diet Phase 1) recipe from Food.com.
Provided by BlueDoxie
Categories Chicken Breast
Time 2h58m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together yogurt, lemon juice, garam masala, paprika, salt, black pepper, and cayenne in a small bowl.
- Divide mixture between 2 large resealable plastic bags.
- Place 5 chicken breasts in each bag, seal bags, and turn to coat chicken with marinade.
- Lay bags flat in the refrigerator.
- Refrigerate at least 2 hours or overnight.
- Heat a grill or grill pan to medium-high.
- Remove chicken from bags.
- Brush grill with oil and grill chicken until cooked through, about 7 minutes per side.
- Serve warm.
- * make-ahead: Chicken can be marinated in resealable plastics bags in the refrigerator up to 1 day.
Nutrition Facts : Calories 218.3, Fat 5.9, SaturatedFat 1.2, Cholesterol 109.2, Sodium 270, Carbohydrate 1.9, Fiber 0.2, Sugar 1.5, Protein 37.2
SPICED INDIAN GRILLED CHICKEN
Provided by Food Network
Time 1h45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the fenugreek, garam masala, sugar, garlic, cardamom, peppercorns, salt, yogurt, and tomato paste in a large bowl and mix well; set aside 1/4 cup of the marinade for basting. Add the chicken thighs and drums and coat well. Cover the bowl and let marinate in the fridge for 45 minutes to 4 hours.
- When ready to cook, preheat a grill to medium-high. Remove the chicken pieces from the marinade and place on the hot grill. Basting regularly with the reserved marinade, cook until the chicken is done and juices run clear, about 35 to 40 minutes.
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
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
SAUCY INDIAN-STYLE CHICKEN & VEGETABLES
This Indian-style dish seems to develop a devoted following. Prepared sauce makes it easy to bring the rich flavors of Indian cuisine to your family. Feel free to use more or less tikka masala sauce according to your personal taste. -Erica Polly, Sun Prairie, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Microwave sweet potatoes and water, covered, on high just until potatoes begin to soften, 3-4 minutes., In a 5- or 6-qt. slow cooker, combine vegetables and chicken; add sauce and salt. Cook, covered, on low until meat is tender, 4-5 hours. If desired, top with cilantro; serve with warmed naan., Freeze option: Omitting cilantro and naan, freeze cooled chicken and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently; add water if necessary. If desired, sprinkle with cilantro. Serve with warmed naan.
Nutrition Facts : Calories 334 calories, Fat 15g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 686mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic exchanges
INDIAN CHICKEN 65
This is a spicy, dry chicken recipe from India that is great for serving as an appetizer at parties.
Provided by Baton Rouge Mom
Categories World Cuisine Recipes Asian Indian Main Dishes Chicken
Time 2h25m
Yield 8
Number Of Ingredients 10
Steps:
- Mix chicken, curry leaves, yogurt, garlic paste, chili powder, coriander, garam masala, and ginger together. Cover and let marinate in a refrigerator for 2 hours.
- Add a few drops of red food coloring and mix so that chicken becomes tinted with red.
- Heat 2 inches oil in a deep saucepan over medium heat. Lower chicken pieces carefully into the hot oil, working in batches, and fry, stirring frequently, until browned and no longer pink in the centers, about 5 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining chicken pieces.
Nutrition Facts : Calories 236.4 calories, Carbohydrate 8.3 g, Cholesterol 65.1 mg, Fat 13.2 g, Fiber 0.9 g, Protein 19.3 g, SaturatedFat 3.2 g, Sodium 282.9 mg, Sugar 0.2 g
INDIAN SPICEBOX GRILLED CHICKEN
As someone who married into an Indian family, I love my "masala dubba" or "spice box." Indian cuisine draws on subtle blends of many spices, so it's handy to have all of them in this one tin with little cups, like a palette! This recipe is so easy and so healthy -- if you want to spice it up for adults, you can add cayenne to the yoghurt marinade.
Provided by Jess Grearson @mykitchentable
Categories Chicken
Number Of Ingredients 8
Steps:
- Trim chicken breasts and slice horizontally, not quite through, opening up like a book. Pound flat to ½" even thickness. Sprinkle with salt and pepper.
- Combine yoghurt, garlic, garam masala, cumin and turmeric together. Spoon mixture into a glass lidded container. Add chicken and turn to cover with marinade. Let marinate 20 minutes to overnight.
- Prepare grill to medium heat, oiling grill rack. Place chicken onto grill ; grill turning once, about 3-4 mintues per side. Check for doneness (160 degrees) then let rest off heat.
- Sprinkle chicken with fresh minced cilantro, and serve with lime wedges, and fresh slivers of sweet onion and fresh tomato wedges if desired.
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