ROASTED CHICKEN RUB
Herb and smokey spice blend that complements chicken.
Provided by Semigourmet
Time 10m
Yield 6
Number Of Ingredients 10
Steps:
- Stir celery flakes, salt, paprika, garlic powder, onion powder, thyme, sage, black pepper, rosemary, and cayenne pepper together in a bowl. Transfer spice mixture to a spice grinder or food processor and blend until smooth.
Nutrition Facts : Calories 19.9 calories, Carbohydrate 4.4 g, Fat 0.3 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 976.6 mg, Sugar 0.9 g
MURGH MAKHANI (INDIAN BUTTER CHICKEN)
This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice.
Provided by DHANO923
Categories World Cuisine Recipes Asian Indian
Time 1h50m
Yield 4
Number Of Ingredients 15
Steps:
- Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
- Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
- Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from skillet and set aside. Heat the remaining 2 tablespoons in the skillet. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes. Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.
Nutrition Facts : Calories 474.4 calories, Carbohydrate 12.9 g, Cholesterol 179.4 mg, Fat 30.4 g, Fiber 2.6 g, Protein 38.1 g, SaturatedFat 11.5 g, Sodium 1140.7 mg, Sugar 5.4 g
MURG (CHICKEN) CHAAT
Chaat is a popular Indian snack..which was traditionally taken in the evenings but now frequently used as a stomach filler when you are not hungry enough to go for a full meal or simply when you don't want to go for full scale cooking. Chaat is normally a veggie dish but this one is with Chicken and very tasty.
Provided by Mini Ravindran
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Boil chicken breasts with salt and turmeric powder for 15 minutes.
- Drain, cool and shred the chicken.
- Heat oil in a frying pan and sauté julienned onion, capsicum and tomatoes for 5 minutes.
- Add shredded chicken.
- Add chaat masala and chili powder. Toss well.
- Sprinkle with lemon juice and serve.
CHICKEN CHAAT
Steps:
- Heat the oil in a frying pan over high heat. When it begins to bubble, add the chopped onions.
- Stir the onion around in the oil for a couple of minutes until soft and translucent.
- Add the garlic and ginger paste and give it all another good stir.
- Spoon in the curry powder, chilli powder and chaat masala followed by the tomato puree.
- This should sizzle when it hits the pan. When it does, add half of the base curry sauce.
- Allow this to bubble for a minute or so, only stirring if the sauce begins to stick to the pan.
- Add the chicken pieces and the rest of the base sauce.
- To finish, stir in the cucumber, capsicum, chickpeas and tomato wedges. Add salt to taste and sprinke with the garam masala.
CHICKEN CHAAT
From today's Young Times mag; this was posted by Iram Iqbal who became this week's Chef of the week for this recipe.
Provided by Charishma_Ramchanda
Categories Chicken
Time 25m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Wash and cut the chicken into one inch pieces.
- Heat oil in a pan.
- Add garlic and salt.
- Fry the former till it is light brown.
- Add chicken pieces.
- fry for 5-6 minutes, stirring constantly.
- Add the masala powders.
- Stir for another 3-4 minutes.
- Check to see if the chicken is tender.
- Remove from heat.
- Add lemon juice.
- Garnish with chopped corriander leaves.
- Serve hot.
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