Kosherindianchicken Recipes

KOSHER INDIAN CHICKEN

Kosher Indian Chicken image

I love the Indian spice combinations, but I had to alter some recipes to get to something that I could make with the ingredients and tools on hand...the result pleased the whole family, and that is truly rare! This one will have Indian spices wafting through your kitchen into every room of the house. There will be enough sauce left over to pour over a bed of saffron rice.

Provided by GalicioBocharit

Categories Chicken

Time 1h

Yield 8 drumsticks, 4 serving(s)

Number Of Ingredients 16

Ingredients

8 skinned chicken drumsticks
50 g margarine
2 tablespoons oil
1/2 cup minced onion
10 cloves minced garlic
1 tablespoon ginger, spice
3 tablespoons coriander
2 teaspoons cumin
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon spicy paprika
1 cup semi-sweet white wine
2 cups soy yogurt
2 tablespoons flour
1/2 cup lemon juice

Steps:

Mix spices with minced onion and garlic. In a separate bowl, mix the flour with the yogurt, and then mix in the lemon juice.
Melt the margarine in a frying pan with the oil. Add the chicken and cook for 5 minutes on medium heat.
Flip the chicken over, add the spice mixture and cook for an additional 5 minutes.
Add the wine, cover the pan and cook for 10 minutes.
Remove the chicken alone (without the sauce) from the frying pan and put in an open baking pan. Pour the remaining contents of the frying pan into the yogurt-lemon juice-flour mixture and mix.
Pour this mixture over the chicken in the pan and bake for 15-20 minutes on medium heat.

Nutrition Facts : Calories 698.6, Fat 30.9, SaturatedFat 6.7, Cholesterol 118.3, Sodium 562.6, Carbohydrate 60.4, Fiber 4.5, Sugar 3.8, Protein 39.1

EASY INDIAN-STYLE CHICKEN

Easy Indian-Style Chicken image

This is an easy and authentic-tasting Indian dish that the entire family will love! Tastes great with plain basmati rice topped with a couple tablespoons of yogurt (especially if you made the chicken spicy!)

Provided by Ania

Categories World Cuisine Recipes Asian Indian

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
1 teaspoon cumin seed
1 onion, finely chopped
¼ cup tomato paste
¼ cup water
1 pound skinless, boneless chicken breast halves - cubed
½ (14 ounce) can coconut milk
½ teaspoon brown sugar
½ teaspoon hot chile paste
1 pinch cayenne pepper
¾ teaspoon ground turmeric
salt and pepper to taste
½ cup chopped cilantro

Steps:

Heat the vegetable oil in a large skillet over medium heat. Add cumin seeds, and fry for a few minutes until they become fragrant and begin to pop. Stir in chopped onion, and cook until the onion has softened and turned translucent, 3 to 4 minutes.
Stir together tomato paste and water, and pour into skillet. Stir in chicken, and cook until it has firmed and turned white, about 5 minutes. Add coconut milk, brown sugar, chile paste, cayenne pepper, turmeric, salt, and pepper.
Bring mixture to a simmer, then reduce heat to medium-low, cover, and continue to simmer until the chicken is tender and no longer pink in the center, about 15 minutes. Sprinkle with chopped cilantro before serving.

Nutrition Facts : Calories 316.4 calories, Carbohydrate 11.4 g, Cholesterol 58.6 mg, Fat 20 g, Fiber 2.5 g, Protein 24.6 g, SaturatedFat 11.1 g, Sodium 195.7 mg, Sugar 5.2 g

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