Masala Chicken Recipes

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GARAM MASALA CHICKEN



Garam Masala Chicken image

This is a wonderful light chicken dish. It adds a taste of exotic to an everyday meal. Quick and easy to make, and very tasty! I had it tonight and was wowed! This is the best light chicken dish I have ever had.

Provided by breezermom

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
4 (3 ounce) skinless, boneless chicken breast halves
1 bunch green onions, chopped
1 ½ cups chopped tomatoes
1 teaspoon garlic salt
¼ cup water
2 teaspoons garam masala, divided

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot oil and cook until browned on one side, about 3 minutes. Flip the chicken and add the onions; cook another 2 minutes. Add the tomatoes, garlic salt, and water to the chicken; stir. Season with 1 1/2 teaspoon garam masala. Bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer another 10 minutes, stirring occasionally.
  • Stir the remaining 1/2 teaspoon garam masala through the mixture. Raise heat to medium and bring mixture to a boil. Cook until the chicken no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 157.6 calories, Carbohydrate 7.6 g, Cholesterol 49.3 mg, Fat 4.9 g, Fiber 2.6 g, Protein 21.4 g, SaturatedFat 0.8 g, Sodium 523.3 mg, Sugar 3.1 g

CHICKEN MASALA



Chicken Masala image

Chicken masala is a simple Indian dish made with chicken, spices, herbs, onions and tomatoes. Serve this with rice or any flatbreads like naan, roti or paratha.

Provided by Swasthi

Categories     Main

Time 45m

Number Of Ingredients 21

½ kg chicken ((bone-in or boneless) )
½ tsp red chili powder ((mild variety like kashmiri or byadgi))
¾ tsp garam masala ((or chicken masala))
½ tsp turmeric ((or haldi))
¾ tsp Ginger garlic paste
¼ tsp Salt ( or as needed)
2 tbsps curd ( or yogurt (optional))
2 tbsps Oil
1 bay leaf ( or tej patta (small))
2 green cardamoms ( or elaichi)
1 cinnamon stick ( or dalchini (small))
2 to 4 cloves ( or laung)
1 cup onions (finely chopped )
¾ tsp ginger garlic paste
1 to 2 green chilies ((milder variety) chopped)
½ cup tomato ( puree or finely chopped)
¾ to ½ tsp red chili powder ( (mild variety like kashmiri or byadgi) (or as needed))
½ tsp Salt ( or as needed)
¾ to ½ tsp garam masala ( or chicken masala powder)
1 Handful mint ( or pudina leaves (finely chopped or curry leaves or both))
1 Handful coriander leaves ((finely chopped))

Steps:

  • Clean and wash chicken well. Drain completely so no water remains.
  • Marinate with ginger garlic paste, turmeric, red chilli powder, salt, yogurt, chicken masala or garam masala.
  • Cover & set aside for about 45 mins to 1 hour. It can also be left overnight in the refrigerator.
  • Heat oil in a pan or pot. Saute cloves, cinnamon, cardamoms and bay leaf in hot oil for a min. You can also add curry leaves if you have.
  • Next add in green chilies and onions. Saute them until the onions turn completely golden.
  • Add ginger garlic paste and saute until the raw smell goes off.
  • Pour the tomato puree. Then add salt, red chili powder and garam masala as well.
  • Saute this very well until the mixture begins to leave the pan.
  • At this stage you can also see oil getting separated from the mixture.
  • Add marinated chicken and saute for 4 to 5 mins on a medium flame.
  • Turn the flame to completely low and cook covered for 5 mins.
  • Turn the chicken pieces and mix everything well. Add coriander leaves or mint leaves and give a stir.
  • Cover the pan again and continue to cook on a low heat until chicken is completely cooked to soft and tender. Chicken gets cooked in its own moisture, so don't need to add water.
  • Add half tsp more garam masala and chilli powder while cooking the tomato puree.
  • Add little hot water or coconut milk to make a gravy. Cook until the gravy turns thick.
  • Serve hot with steamed rice, roti, sliced onion wedges and lemon.

Nutrition Facts : Calories 486 kcal, Carbohydrate 8 g, Protein 32 g, Fat 35 g, SaturatedFat 8 g, Cholesterol 126 mg, Sodium 729 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CHICKEN TIKKA MASALA



Chicken Tikka Masala image

This is an easy recipe for Chicken Tikka Masala--chicken marinated in yogurt and spices and then served in a tomato cream sauce. Serve with rice or warm pita bread.

Provided by Yakuta

Categories     World Cuisine Recipes     Asian     Indian

Time 2h20m

Yield 4

Number Of Ingredients 19

1 cup yogurt
1 tablespoon lemon juice
2 teaspoons fresh ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1 teaspoon salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
¼ cup chopped fresh cilantro

Steps:

  • In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.
  • Preheat a grill for high heat.
  • Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
  • Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Nutrition Facts : Calories 403.5 calories, Carbohydrate 13.3 g, Cholesterol 143.2 mg, Fat 28.9 g, Fiber 2.5 g, Protein 24.6 g, SaturatedFat 16.9 g, Sodium 1592.4 mg, Sugar 7.1 g

THE BEST CHICKEN MARSALA



The Best Chicken Marsala image

This classic Italian-American dish is a nostalgic reminder of large family dinners of a bygone era. It's the ultimate crowd pleaser. The flavors from the marsala and cremini mushrooms bring a sweet earthiness to the sauce that really elevates simple seared chicken breasts.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

3 boneless skinless chicken breasts, 1 1/2 to 2 pounds
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup olive oil
12 ounces cremini mushrooms, sliced 1/4-inch thick
1 large shallot, finely chopped
1 1/2 cups dry marsala wine
6 tablespoons unsalted butter, cut into pieces
1/3 cup flat-leaf parsley, chopped, plus more for garnish

Steps:

  • Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
  • Cut the chicken breasts in half lengthwise, making 6 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken pieces. Liberally sprinkle the chicken with salt and pepper.
  • Mix the flour with 1 1/2 teaspoons salt and a generous amount of pepper in a shallow bowl or plate. Dredge the cutlets in the seasoned flour, shaking off any excess. Heat 3 tablespoons of the oil in a large skillet over medium-high heat until very hot, about 1 minute. Sear 3 cutlets until golden brown, about 2 minutes per side. Transfer the cutlets to a plate. Add the remaining 1 tablespoon of oil to the pan and sear the remaining 3 cutlets until golden brown, about 2 minutes per side. It's ok if the chicken is not completely cooked through; it will finish cooking in the sauce.
  • Add the mushrooms and 1/2 teaspoon salt to the same pan and cook, stirring and scraping up any browned bits, until the mushrooms are slightly softened and just beginning to release some liquid, 3 to 4 minutes. (The mushrooms will soak up the oil quickly and dry up the pan; that's ok, more liquid will release as they cook longer.) Add the shallots and cook, stirring and scraping up any browned bits, until starting to soften, 3 to 4 minutes.
  • Remove the pan from the heat. Pour in the wine and 1/2 cup water. Return the pan to high heat and bring to a boil. Reduce the heat to medium and simmer until the liquid reduces by a third and starts to thicken, 6 to 7 minutes. Whisk in the butter and continue whisking until it is melted and the sauce has thickened, 1 to 2 minutes.
  • Add the cutlets and any accumulated juices to the pan and cook, flipping halfway through, until the chicken is cooked through and the sauce has thickened, about 2 minutes.
  • Remove the chicken to a platter and stir the parsley into the sauce. Pour the sauce over the chicken and garnish with more parsley.

THE BEST CHICKEN TIKKA MASALA



The Best Chicken Tikka Masala image

Chicken Tikka Masala is thought to have been created by a Bangladeshi chef in Glasgow in the 1960s. It's a spicy, tomato-based dish seasoned with garlic, ginger, fenugreek and garam masala. In this recipe we used fenugreek leaves for their nutty and slightly minty flavor. If you can't find them, substitute dried mint leaves and a pinch of ground fenugreek. Garam masala is a popular Indian spice blend that usually includes black and white pepper, cloves, cinnamon, mace, cardamom, bay, cumin and coriander. It's pretty easy to find in your local grocery store and most national spice companies.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 24

1 1/4 cup whole milk yogurt
1 tablespoon finely grated ginger
4 teaspoons kosher salt
1 teaspoon Kashmiri red chili powder (see Cook's Note)
1 teaspoon garam masala
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
2 cloves garlic, finely grated
8 boneless skinless chicken thighs (about 2 1/2 pounds)
4 tablespoons ghee (see Cook's Note)
1 large onion, sliced
2 serrano chiles, stemmed, seeded and chopped
Kosher salt
1 tablespoon finely grated ginger
4 cloves garlic, finely grated
2 teaspoons dried whole fenugreek leaves (see Cook's Note)
2 teaspoons garam masala
1 teaspoon Kashmiri red chili powder
1 teaspoon Hungarian paprika
One 28-ounce can whole peeled tomatoes
1/4 cup heavy cream
Chopped cilantro leaves and tender stems, for serving
Basmati rice, for serving
Naan, for serving

Steps:

  • For the chicken marinade: Whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric and garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
  • For the sauce: Melt the ghee in a large Dutch oven or wide heavy pot over medium heat. Add the onions and serrano, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the fenugreek leaves, garam masala, chili powder and paprika and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes.
  • Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. (If your blender is small, you may need to work in batches.) Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Add 1/4 cup heavy cream and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
  • Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
  • Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
  • Top the chicken and sauce with cilantro. Serve with rice and naan.

CHICKEN MARSALA



Chicken Marsala image

A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company.

Provided by Anonymous

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 10

¼ cup all-purpose flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
½ cup Marsala wine
¼ cup cooking sherry

Steps:

  • In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
  • In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Nutrition Facts : Calories 447.7 calories, Carbohydrate 13.3 g, Cholesterol 99 mg, Fat 26.6 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 9.6 g, Sodium 543 mg, Sugar 2.8 g

AUTHENTIC CHICKEN TIKKA MASALA



Authentic Chicken Tikka Masala image

This authentic chicken tikka masala dish follows an old family recipe.

Provided by Allrecipes

Categories     World Cuisine Recipes     Asian     Indian

Time 3h15m

Yield 4

Number Of Ingredients 23

¼ cup plain yogurt
2 teaspoons garam masala
2 teaspoons paprika
½ teaspoon freshly ground black pepper
½ teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon ground coriander
1 pound skinless, boneless chicken breast - cut into 1-inch strips
3 tablespoons vegetable oil
1 teaspoon cumin seeds
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
2 green chile peppers, minced
2 Roma tomatoes, diced
½ cup tomato paste
¼ cup water
1 teaspoon garam masala
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ cup heavy whipping cream
½ teaspoon salt, or to taste
½ bunch cilantro for garnish

Steps:

  • Combine yogurt, 2 teaspoons garam masala, paprika, black pepper, 1/2 teaspoon salt, cayenne pepper, and 1/2 teaspoon coriander in a large bowl. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for 2 hours.
  • Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  • Place chicken strips on the prepared baking sheet, leaving space between each piece, and bake in the preheated oven until browned and no longer pink inside, about 10 minutes. Remove and set aside.
  • Heat vegetable oil in a large skillet over medium heat. Cook and stir cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in garlic, ginger, and green chiles and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir tomatoes, tomato paste, and water into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.
  • Cook and stir 1 teaspoon garam masala, 1/2 teaspoon coriander, and turmeric into the tomato mixture. Mix in the cooked chicken, add cream, and stir to coat. Cover and let simmer for 10 minutes. Season with 1/2 teaspoon salt and garnish with cilantro.

Nutrition Facts : Calories 402.6 calories, Carbohydrate 20.5 g, Cholesterol 100.2 mg, Fat 25 g, Fiber 5 g, Protein 27.2 g, SaturatedFat 9.5 g, Sodium 926.5 mg, Sugar 10.1 g

HOMEMADE CHICKEN TIKKA MASALA RECIPE BY TASTY



Homemade Chicken Tikka Masala Recipe by Tasty image

You've been itching for a change recently. You know, something to spice things up and throw a spanner into the monotony of routine. Enter: chicken tikka masala. Sure, it might take two days to throw together, but when you pair it with some fluffy steamed rice or buttery, garlic naan, it's well worth the wait. Don't believe us? Try it yourself!

Provided by Alvin Zhou

Categories     Dinner

Time 1h42m

Yield 5 servings

Number Of Ingredients 27

3 boneless, skinless chicken breasts
½ cup plain yogurt
2 tablespoons lemon juice
6 cloves garlic, minced
1 tablespoon minced ginger
2 teaspoons salt
2 teaspoons ground cumin
2 teaspoons garam masala
2 teaspoons paprika
3 tablespoons oil
1 large onion, finely chopped
2 tablespoons minced ginger
8 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 teaspoons ground coriander
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons garam masala
1 tablespoon tomato puree
3 ½ cups tomato sauce
1 ¼ cups water
1 cup heavy cream
¼ cup fresh cilantro, for garnish
cooked rice, for serving
naan bread, for serving
Bamboo or wooden skewer

Steps:

  • Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.
  • Cover and refrigerate for at least 1 hour, or overnight.
  • Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.
  • Place the marinated chicken pieces on bamboo or wooden skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.
  • Make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.
  • Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread.
  • Enjoy!

Nutrition Facts : Calories 485 calories, Carbohydrate 19 grams, Fat 34 grams, Fiber 4 grams, Protein 34 grams, Sugar 10 grams

CHICKEN MASALA CURRY



Chicken Masala Curry image

Though not necessarily authentic, this curry is as good or better than anything i've ever had in a restaurant. Pieces of meat and/or vegetable are simmered in a fragrant sauce thickened with onions, garlic and ginger. Great over rice or accompanied with a piece of warm naan bread.

Provided by Waylando

Categories     Curries

Time 1h50m

Yield 2 pints of sauce, 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil (Ghee) or 2 tablespoons clarified butter (Ghee)
4 large onions, chopped
4 garlic cloves, smashed and chopped
1 piece fresh gingerroot, about 2 inches long, peeled and chopped
3 tablespoons curry powder
1 tablespoon fresh ground cumin
1 tablespoon fresh ground coriander
1/2 cup water
4 tablespoons tomato paste, about one whole small can
6 -8 chicken breasts (fresh or frozen) or 6 -8 chicken thighs (fresh or frozen)
1/4 cup cilantro, chopped (optional)
1/2 cup plain yogurt (optional) or 1/2 cup coconut milk (optional)
2 -5 dried chilies (optional)

Steps:

  • Heat the vegetable oil in a dutch oven or other large pot.
  • Cook the onions over medium heat until softened.
  • Add garlic and ginger, continue to cook until fragrant and softened.
  • Remove from heat, add Curry powder, cumin, and coriander.
  • Pour 1/2 cup water into a blender. Add cooked vegetables and blend on high until very, very smooth. Add additional water if necessary.
  • Pour sauce back into pot and stir in tomato paste and Chilis, if using.
  • Cover and cook for at least 30 minutes, but no more than an hour. -Note- Sauce will bubble and gloop violently all over your range if you do not cover.
  • Add chicken pieces, cook until tender and 160 - 170 degrees F.
  • Remove from heat, stir in cilantro and yogurt and serve over rice.

Nutrition Facts : Calories 539.8, Fat 28.4, SaturatedFat 6.9, Cholesterol 139.2, Sodium 274.9, Carbohydrate 23.3, Fiber 5.2, Sugar 8.6, Protein 48.6

GARAM MASALA CHICKEN



Garam Masala Chicken image

This is delicious! It is a low fat recipe, without the low fat taste. The exotic spices of garam masala make this dish excellent to serve at any time. I cut the chicken breasts up so that the meat can absorb the wonderful spices easier. This is fabulous!

Provided by breezermom

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breast halves
1 tablespoon olive oil
1 bunch green onion, chopped
1 1/2 cups fresh tomatoes, chopped
1/4 cup water
1 teaspoon garlic salt
2 teaspoons garam masala, divided

Steps:

  • Heat oil in skillet on medium-high heat. Cook chicken 3 minutes or until lightly browned. Turn chicken. Add green onions. Cook and stir onions 2 minutes longer.
  • Stir in tomatoes, garlic salt and water. Sprinkle 1 1/2 teaspoons of the garam masala over chicken and vegetables. Bring to boil. Reduce heat,cover and simmer 10 minutes, stirring occasionally or until chicken and vegetables are tender.
  • Stir remaining 1/2 teaspoon Garam Masala into skillet. Bring to a boil. Reduce heat. Cook 5 minutes longer, stirring occasionally.

Nutrition Facts : Calories 188.7, Fat 6.6, SaturatedFat 1.2, Cholesterol 75.5, Sodium 146, Carbohydrate 5.4, Fiber 1.7, Sugar 2.5, Protein 26.3

CHICKEN MASALA



Chicken Masala image

Provided by Food Network

Time 37m

Yield 4 servings

Number Of Ingredients 18

2 cups chopped potatoes
1/2 cup loosely packed fresh cilantro leaves
2 cups water
Serving suggestion: Serve with rice.
2 tablespoons grapeseed oil
1 onion, finely chopped
2 tablespoons finely chopped fresh garlic
2 tablespoons finely chopped fresh ginger
1 green chile, finely chopped
1 tablespoon coriander seeds
1 teaspoon fenugreek seeds
1 tablespoon garam masala
1 teaspoon Spanish paprika
1 teaspoon turmeric
1 teaspoon salt
1 tablespoon tomato paste
1 pound chicken thighs, boneless
2 cups tomatoes

Steps:

  • Put oil in a large saucepan over medium-high heat. Add the onion, garlic, ginger, and chile, and saute for 3 minutes, or until the onions are softened. Add the coriander seeds, garam masala, paprika, turmeric, and salt and toast for 10 seconds and then add the tomato paste. Stir well and then add the chicken thighs, turning them frequently as they cook. Add the tomatoes, potatoes, cilantro, and water and mix well. Bring the mixture to a boil and then reduce the heat to a simmer. Cover with a lid and let cook for about 20 to 25 minutes, or until the chicken is cooked through. Serve the chicken masala with rice.

CHICKEN MASALA



Chicken Masala image

Provided by Sandra Lee

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

4 chicken breast halves without skin
1/3 cup all-purpose flour, for dredging
2 tablespoons canola oil1 onion, chopped
1 teaspoon minced garlic
1 tablespoon garam masala seasoning, plus 2 teaspoons
1 (14.5-ounce) can diced tomatoes, drained
1/2 cup cream of chicken soup, condensed
1 cup light coconut milk
Salt and pepper
1 cup frozen peas
Cooked white rice, to serve

Steps:

  • Place chicken breasts and flour in zip-top bag. Shake until chicken is coated with flour. Remove from bag, shaking off excess flour and set aside.
  • Heat the oil in a frying pan over medium-high heat. When oil is hot, add the chicken breasts and fry until golden brown on both sides. Remove chicken to a plate and set aside.
  • Add the onion and garlic to the pan and cook until soft. Add the garam masala, tomatoes, soup, coconut milk, and salt and pepper to taste and bring to a boil. Reduce the heat to a simmer and return the chicken breasts to the pan. Simmer for 15 minutes, then add the frozen peas. Return to a simmer and cook for an addition 10 minutes.
  • Serve hot with white rice.
  • Cook's Note: Garam masala is a traditional Indian blend of spices and is available in the spice section of the grocery store.

MASALA CHICKEN



Masala Chicken image

Another of my Indian cooking class tutor's recipes. I have a grinder so grind the seeds to make powder as stated, otherwise using store-brought powder is fine. With the chicken, you can easily substitute boneless.

Provided by LilKiwiChicken

Categories     Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

5 tablespoons oil
1 large onion, sliced finely
1 tablespoon garlic, crushed
1 tablespoon ginger, crushed
1 teaspoon cumin seed
1 kg skinless chicken, bone in (drums or thighs)
1 tablespoon coriander powder
1 tablespoon cumin powder
1 teaspoon turmeric
4 tablespoons curry powder (to taste)
1 teaspoon chili powder (optional)
1/2 cup water, if needed
coriander leaves, to taste

Steps:

  • Heat oil in a large pan and saute garlic, onion, ginger and cumin seeds for about 2 or 3 minutes, taking care that nothing burns.
  • Add chicken, mix well and fry for 5-6 minutes.
  • Add coriander powder, cumin powder, turmeric and chili powder (if using) and saute for about 3 minutes. Cover and leave for 5 minutes.
  • Add in the curry powder and fry for 5 minutes.
  • Add water if needed. This depends on how much gravy you want. Cover and let the chicken cook, stirring occasionally.
  • When done, stir in chopped coriander leaves and serve with rice or naan.

GREEN MASALA CHICKEN



Green Masala Chicken image

One of the first things I learned about Dr. Jyotsna Mhatre, my mother-in-law and a psychiatrist from Mumbai who moved to the United States in 1974, was that she is an astonishingly good cook. The first time I went to her house, she put out a giant platter of herbaceous lamb kebabs with chutneys for dipping. The platter was meant to be overgenerous and welcoming, but my cousin and I gobbled up every single bite. Dr. Mhatre, whom I call Aai (Marathi for mother), came up with this quick, saucy stir-fry inspired by the bright flavors of kharouni, a sour-spicy-sweet shrimp and unripe mango dish she grew up eating. Many Indian American home cooks use jarred ginger and garlic pastes because they're convenient, and they incorporate nicely for a smooth sauce. You can find them, as well the chutneys called for here, at any South Asian market, as well as online. Marinating tenderizes the chicken and rounds out the flavors, but it's entirely optional. Aai sometimes swaps in peeled shrimp for the chicken, and tofu or chickpeas work well as vegetarian options.

Provided by Sarah DiGregorio

Categories     poultry, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
Heaping 1/3 cup coriander (cilantro) chutney
1 1/2 tablespoons green chile chutney
3 tablespoons store-bought garlic paste, or 2 tablespoons finely minced fresh garlic (from about 4 large cloves)
1 1/2 tablespoons store-bought ginger paste, or 1 tablespoon finely minced fresh ginger (from about a 1-inch piece)
2 tablespoons plain whole-milk or low-fat yogurt
5 tablespoons canola or other neutral oil
Kosher salt
1 jumbo yellow or red onion, chopped into roughly 1-inch chunks
2 garlic cloves, minced
Cooked rice, whole grains or chapati, for serving

Steps:

  • In a large bowl, stir together the chicken, chutneys, garlic and ginger pastes, and yogurt. Stir in 2 tablespoons of the oil and 1 1/2 teaspoons salt. Proceed right away, or cover and marinate in the refrigerator for up to 24 hours.
  • Add the remaining 3 tablespoons oil to a large, 12-inch lidded skillet. Warm the oil, uncovered, over high heat until shimmering, then decrease the heat to medium-high and add the chopped onion and garlic. Season with a pinch of salt, and cook, stirring occasionally, until the onion softens, about 5 minutes. Reduce the heat to medium, put the lid on the skillet and cook for an additional 5 to 7 minutes, stirring occasionally, until the onion has gone from translucent to lightly golden, shrunken and soft.
  • Return the heat to medium-high, scrape in the chicken along with all the marinade, and cook, stirring occasionally, for 4 minutes. Put the lid back on, and cook for 2 more minutes. Uncover the skillet; the chicken should be just about cooked through and the sauce bubbling and thick. Cook for 2 to 4 more minutes to thicken the sauce (it shouldn't be soupy), but be careful not to overcook the chicken.
  • Serve over rice or other whole grains, or with flatbread like chapati on the side.

CREAMY MASALA CHICKEN



Creamy Masala Chicken image

The cream makes this curry quite mild, so use hot chilli powder if you like it spicy. We prefer it on the mild side. Goes great with toasted naan bread and basamati rice.

Provided by MarieRynr

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless chicken breasts, cubed
3 cm fresh gingerroot, peeled and chopped
2 cloves garlic, chopped
1 teaspoon mild chili powder
2 tablespoons fresh coriander, chopped (cilantro)
1 lime, juice of
2 tablespoons vegetable oil
1 onion, chopped
1 red chile, seeded and chopped
1 teaspoon ground turmeric
1 (284 ml) carton double cream
1/2 lemon, juice of

Steps:

  • Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 TBS of oil in a bowl.
  • Stir and set aside.
  • Heat a large shallow pan.
  • Tip in the chicken and the marinade and fry for about 6 to 8 minutes, stirring occasionally.
  • Heat the remaining oil in another pan and fry the onion and chili for 3 to 4 minutes, just until soft.
  • Add the turmeric and stir fry for 1 minute.
  • Lower the heat, pour in the cream and simmer for 2 to 3 minutes.
  • Add the chicken and simmer for 5 minutes, or until cooked.
  • Season and stir in the lemon juice.

MASALA CHICKEN BURGER RECIPE BY TASTY



Masala Chicken Burger Recipe by Tasty image

Here's what you need: McCormick® Garlic Powder, McCormick® ground ginger, Mccormick® ground cumin, McCormick® Gourmet Organic Ground Coriander, McCormick® Ground Turmeric, McCormick® Paprika, McCormick® chili powder, kosher salt, ground chicken, red onion, small jalapeño, large egg, olive oil, unsweetened full fat yogurt, lemon zest, lemon juice, fresh parsley, McCormick® Garlic Powder, kosher salt, olive oil, naan bread, cucumber, small red onion, butter lettuce

Provided by McCormick

Categories     Lunch

Yield 4 servings

Number Of Ingredients 24

1 ½ teaspoons McCormick® Garlic Powder
1 ½ teaspoons McCormick® ground ginger
2 teaspoons Mccormick® ground cumin
2 teaspoons McCormick® Gourmet Organic Ground Coriander
1 teaspoon McCormick® Ground Turmeric
1 teaspoon McCormick® Paprika
1 teaspoon McCormick® chili powder
1 ¼ teaspoons kosher salt
1 lb ground chicken
3 tablespoons red onion
1 small jalapeño, stemmed, seeded, and finely chopped (optional)
1 large egg
1 tablespoon olive oil
¾ cup unsweetened full fat yogurt
1 teaspoon lemon zest
1 tablespoon lemon juice
½ tablespoon fresh parsley, chopped
½ teaspoon McCormick® Garlic Powder
½ teaspoon kosher salt
¾ tablespoon olive oil
4 pieces naan bread, warmed
1 cucumber, thinly sliced into half moons
½ small red onion, thinly sliced
4 leaves butter lettuce

Steps:

  • Make the chicken burgers: Line a baking sheet with parchment paper.
  • In a small bowl, mix together the McCormick® Garlic Powder, ground ginger, cumin, coriander, turmeric, paprika, chili powder, and salt.
  • Add the ground chicken to a large bowl with the spice mix, red onion, jalapeño, if using, and egg. Using clean hands or a spatula, mix until just combined, being careful not to overmix to prevent tough burgers.
  • Divide the chicken mixture into 4 portions and shape into 1-inch-thick patties. Place on the prepared baking sheet. Using the back of a spoon or your thumb, gently press down on the center of each patty (this will help keep them flat during cooking). Chill the patties in the refrigerator for 30 minutes, until slightly more firm.
  • While the patties are chilling, make the yogurt sauce: In a medium bowl, whisk together the yogurt, lemon zest and juice, parsley, McCormick® Garlic Powder, salt, and olive oil until smooth. Refrigerate until ready to use.
  • Cook the burgers: Heat the olive oil in a large skillet over medium heat. Add the chicken patties and cook for about 5 minutes per side, or until the internal temperature reaches at least 165°F (75°C) and the patties are golden brown. Remove the patties from the pan and let rest for 5 minutes before assembling the burgers.
  • Place a piece of lettuce and a burger patty on one side of a piece of warmed naan bread, then dollop 3 tablespoons of yogurt sauce on top. Top with cucumber and red onion. Fold the other side of the naan over the burger patty and secure with a toothpick or skewer. Repeat with the remaining ingredients.
  • Enjoy!

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