Indian Style Chicken With Yogurt Recipes

INDIAN STYLE CHICKEN YOGURT CURRY

Steps:

• Place spices, salt and pepper, onion, garlic and passata in a slow cooker and stir until well combined.
• Add chicken and stir well
• Cook on high for 4 hours
• About 20 minutes before serving, slowly add about 1 cup of hot liquid, bit by bit to the whole milk yogurt to slowly warm it up and prevent curdling.
• Pour yogurt back into slow cooker and continue to heat
• Serve with rice and naan bread, fresh lime wedges and cilantro

INDIAN-SPICED YOGURT-MARINATED CHICKEN

Steps:

• Stir together yogurt, onion, lemon juice, garlic, ginger, paprika, cumin, salt and pepper in a large bowl.
• Add chicken and toss to coat with marinade. Cover and refrigerate at least 8 hours or up to overnight.
• Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
• Remove chicken from marinade, letting excess drip off.
• Place chicken pieces on baking sheet. Discard remaining marinade.
• Bake until chicken is cooked through, 35 to 40 minutes.
• Alternately, to grill the chicken, prepare a grill for medium heat cooking. Grill chicken until it is cooked through, 7 to 10 minutes per side.

INDIAN CHICKEN WITH YOGURT SAUCE

Steps:

• Preheat oven to 350 degrees. Saute the onions and carrots in butter for 2 minutes. Add the garlic and curry powder and cook for 5 minutes more. Add the soy sauce, honey, orange juice, water, chili and optional raisins and simmer 10 minutes. Remove from heat and stir the yogurt into the sauce.
• Place the chicken thighs in an ungreased 2 1/2 - 3 quart casserole dish. Pour the sauce over the chicken, cover and bake for 45 minutes. Remove the cover and bake for 15 minutes more or until tender. Serve over rice.

PAN-FRIED CHICKEN BREASTS WITH INDIAN YOGURT MARINADE

Steps:

• Marinate cutlets: Place cutlets in a shallow dish and pour marinade over, turning the chicken to thoroughly coat. Cover and marinate overnight in the refrigerator. Remove cutlets from the marinade and wipe with paper towels to remove any marinade that might be clinging to them (you want them to be dry before dredging).
• Bread cutlets: Heat oven to 200 degrees while you prepare the three components of the breading. Place flour in a shallow dish and whisk to combine with 1 teaspoon salt and 1/2 teaspoon pepper. In another shallow dish, whisk to combine panko with 1 teaspoon salt. Lightly beat eggs in a wide, shallow bowl. Dredge one cutlet at a time in the seasoned flour, turning to coat, then shake off excess. Next dip in the eggs, again making sure to coat completely and to allow the excess to drip back into bowl. Then coat with panko, patting the cutlets firmly so the coating adheres but being careful not to coat too thickly. Place coated cutlets on piece of parchment paper or a large baking sheet.
• Pan-fry: Heat 1/4 inch oil in a large skillet on medium heat until it reaches 350 degrees. Working in batches to avoid crowding the pan, cook cutlets until golden brown on the bottom, 1 to 2 minutes. Flip with a flexible thin spatula and fry until the other side is golden brown and cutlets are cooked through, 1 to 2 minutes more, monitoring temperature of oil to maintain 350 degrees. Transfer to a baking sheet lined with a double layer of paper towels and keep warm in the oven.
• Serve: Arrange cutlets on a platter. Garnish with lime wedges, cilantro, and onion.

GRILLED INDIAN-STYLE CHICKEN WINGS WITH CARROT-CUMIN YOGURT SAUCE

Steps:

• In a sieve set over a bowl drain yogurt, covered and chilled, 2 hours. In a dry small heavy skillet toast cumin seeds over moderate heat, shaking skillet frequently, until a shade darker, 2 to 3 minutes. Cool cumin seeds and with a mortar and pestle or in an electric coffee/spice grinder coarsely grind. Finely grate carrots into a bowl and stir in yogurt, cumin, mint, and salt and pepper to taste. Sauce may be made 8 hours ahead and chilled.
• Cut off wing tips, reserving for another use, and halve wings at joint. In a bowl dissolve salt in water. Marinate wings in brine, covered and chilled, stirring occasionally, at least 2 hours and up to 24.
• Prepare grill.
• In a colander drain wings and rinse well. Pat wings dry and in a bowl rub garam masala and oil onto wings. Grill wings on an oiled rack set 5 to 6 inches over glowing coals until cooked through and golden brown, 8 to 10 minutes on each side.
• Serve wings with sauce.