Indian Style Chicken And Onions Recipes

INDIAN STYLE ONION AND GARLIC CHICKEN

Steps:

• In a wok or medium skillet, heat coconut oil over medium heat. Once hot, add onions and saute until soft and starting to caramelize, about 20 minutes.
• Turn heat down a bit and add garlic and spices. Saute 3 more minutes until spices are fragrant.
• Add onion and garlic mixture, three quarters of a cup of coconut milk, and lime juice in a blender. Puree until smooth.
• Place chicken thighs in a baking dish and coat top and bottom well with marinade, reserving half a cup of marinade. Cover and marinate chicken in the fridge 30 minutes or more.
• Add reserved coconut milk to leftover marinade in blender and mix well.
• Preheat oven to 425 degrees. Bake chicken 60-70 minutes until done.
• Serve with reserved sauce spooned over chicken.

INDIAN CHILI CHICKEN WITH ONIONS

Steps:

• Heat oil in a wok; put in onions and fry until they are caramelized, stirring every so often.
• While the onions are caramelizing, cut the chicken into bite size pieces.
• Coat each piece with cornstarch.
• Add ginger and garlic to onions and fry some more.
• When the onions, ginger and garlic are done, push them up to the sides of the wok to make room for the chicken.
• Add chicken pieces to the hot oil.
• Fry until the chicken is brown and has crispy bits on the edges.
• Stir onion mixture from the wok sides into the chicken.
• Add green chilies and green onion.
• Stir around just enough to warm the chilies and green onion.
• Push the chicken mixture to the upper sides of the wok to keep it crispy as you make the sauce.
• Mix together water, sugar, 2 teaspoons cornstarch, soy sauce in a small bowl.
• Throw it into the centre of the wok.
• Remove from heat and stir sauce until thickened.
• Mix well with chicken and onions.
• Serve with plenty of steamed rice, broccoli and beer.

INDIAN-STYLE CHICKEN AND ONIONS

Steps:

• Puree water, garlic, serrano chile peppers, and ginger together in a blender or food processor until smooth.
• Heat ghee in a 6-quart saucepan over medium heat. Season chicken with salt and pepper. Cook chicken in hot ghee until browned, 3 to 4 minutes per side. Transfer chicken to a plate.
• Cook and stir garlic puree in the 6-quart saucepan until golden, 2 to 3 minutes. Add onion; cook and stir until golden, 5 to 7 minutes. Add fenugreek, coriander, garam masala, and turmeric to onion mixture; cook and stir until fragrant, about 1 minute.
• Stir tomatoes into onion mixture; cook and stir until tomatoes are lightly browned, 4 to 6 minutes. Add chicken, milk, and cream; bring to a boil. Reduce heat to medium, cover saucepan, and cook until chicken is no longer pink in the center and tender, 15 to 20 minutes. Transfer chicken to a serving platter using a slotted spoon. Continue cooking sauce until slightly reduced, 5 to 7 more minutes. Stir cilantro into sauce and pour over chicken.

INDIAN-SPICED CHICKEN WITH BELL PEPPERS

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.