Indian Sticky Chicken Recipes

INDIAN STICKY CHICKEN

Steps:

• In a small bowl, combine together Garam Masala, paprika and salt.
• Liberally coat chicken with seasoning mix.
• In sauté pan over medium heat, cook chicken in oil until no longer pink and 165 degrees in the center, about 6-7 minutes on each side. Add lemon juice and honey to the pan and allow to caramelize.

CHICKEN 65 CURRY

Steps:

• Heat oil in a heavy dutch oven over medium-high heat. Add onions and cook for until soft and golden, about 10 minutes, reducing heat if needed to prevent burning before they're soft.
• Add curry leaves and stir to coat in oil. Cook 1-2 minutes, until they turn a shade darker and smell fragrant.
• Reduce heat to medium-low and add garlic and ginger; continue cooking for 2 minutes. Stir in cayenne and cook 30 seconds. Add ketchup and chicken, stirring to coat.
• Cover and cook on low for about 10 minutes to allow the chicken to release its moisture while cooking. Stir occasionally and add water if it is scorching.
• Once chicken is cooked through, uncover and simmer about 10-15 minutes to let the sauce thicken. The oil will shimmer on top of the curry when it is done.

ROAST STICKY CHICKEN-ROTISSERIE STYLE

Steps:

• In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
• Preheat oven to 250 degrees F (120 degrees C).
• Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

INDIAN BUTTER CHICKEN (CHICKEN MAKHANI)

Steps:

• Mix garam masala, tandoori masala, curry, cumin, cardamom, cayenne, salt, and black pepper together in a small bowl to make spice mixture.
• Place chicken in a large bowl and add 1/2 the spice mixture; turn to coat evenly.
• Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
• Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, lemon juice, garlic, and ginger; cook and stir until combined, about 1 minute.
• Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.
• Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.
• Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.