INDIAN YOGURT MARINADE
This recipe for Indian yogurt marinade, adapted from "Martha Stewart's Cooking School," is used to make Pan-Fried Chicken Breasts.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Indian-Inspired Recipes
Yield Makes enough for 1 pound of meat
Number Of Ingredients 10
Steps:
- Toast coriander seeds, fennel seeds, mustard seeds, and cardamom pods in a dry skillet over medium heat until they darken slightly and become fragrant, about 1 1/2 minutes. Grind to a fine powder in a spice grinder (or clean coffee grinder).
- Transfer to a blender, along with garlic, salt, lime zest and juice, chiles, onion, and yogurt. Blend to form a smooth paste.
- Transfer to a nonreactive dish. Refrigerate until ready to use, up to 3 days.
INDIAN-SPICED YOGURT-MARINATED CHICKEN
This seasoned yogurt mixture featuring the flavors of traditional Tandoori chicken provides a savory taste that pairs wonderfully with your favorite fruit chutney.
Time 8h50m
Yield Serves 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 240 calories, Fat 5 grams, SaturatedFat 1.5 grams, Cholesterol 100 milligrams, Sodium 410 milligrams, Carbohydrate 8 grams, Protein 38 grams
PAN-FRIED CHICKEN BREASTS WITH INDIAN YOGURT MARINADE
This Pan-Fried Chicken Breasts with Indian Yogurt Marinade recipe is the perfect dinner treat. And, it's adapted from "Martha Stewart's Cooking School."=
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 10
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.
YOGURT-MARINATED CHICKEN SHAWARMA
The most delicious shawarma chicken you'll ever eat! Serve with pita bread, tomato and/or cucumber slices, tahini, or garlic sauce. Also great atop fattoush!
Provided by Maxine
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 8h30m
Yield 8
Number Of Ingredients 11
Steps:
- Combine yogurt, lemon juice, 1/4 cup oil, vinegar, garlic, salt, paprika, cumin, and oregano in a large glass or ceramic bowl; mix well. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken in hot oil in batches until tender and browned, about 5 minutes per batch. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 229.6 calories, Carbohydrate 2.1 g, Cholesterol 65.1 mg, Fat 13.5 g, Fiber 0.2 g, Protein 24.2 g, SaturatedFat 1.6 g, Sodium 353.7 mg, Sugar 0.8 g
SIMPLE PAN-FRIED CHICKEN BREASTS
This is a dish I came up with to serve with HeatherFeather's Red Wine & Rosemary Sauce over Linguine. This is so simple and extremely easy. I pan-fry the chicken in a skillet, then prepare the sauce in the same skillet. You might get some blackened 'stuff' in the pasta sauce - I strain it first before serving.
Provided by WaterMelon
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Pound the chicken breasts with a meat mallet or a rolling pin, to tenderize the meat and ensure uniform thickness.
- Sprinkle salt and pepper on both sides of the chicken and let sit for 15 minutes or so.
- Heat a skillet over med-high heat, and add olive oil.
- When pan is sufficiently heated, sear chicken breasts over high heat.
- Allow about 2 minutes (until lightly browned) before turning to other side.
- Optional: Before serving, sprinkle grated cheese on chicken and broil for approx 5-10 mins (until cheese is melted).
- Serving suggestions: Serve this over pasta, or as chicken sandwich with fresh tomatoes, lettuce and mustard/mayo.
- Personally I love this with fried rice too.
INDIAN YOGURT MARINADE
Number Of Ingredients 0
Steps:
- Toast 1 tablespoon plus 1 teaspoon coriander seeds, 1 teaspoon fennel seeds, 2 teaspoons mustard seeds, and 2 green cardamom pods in a dry skillet over medium heat until they darken slightly and become fragrant, about 1 1/2 minutes. Grind to a fine powder in a spice grinder (or clean coffee grinder), then puree in a blender with 6 coarsely chopped garlic cloves, 2 teaspoons coarse salt, finely grated zest and juice of 2 limes, 4 coarsely chopped small fresh chiles (about 2 tablespoons), 1 coarsely chopped medium white onion (about 1 cup), and 1/2 cup plain yogurt to form a smooth paste. Transfer to a nonreactive dish. Makes enough for 1 pound of meat. Refrigerate until ready to use, up to 3 days.
YOGURT-MARINATED FRIED CHICKEN WITH SAFFRON AND PAPRIKA
Here is a fried chicken recipe that is the best kind of weeknight cooking, with ingredients found quickly at most local grocery stores, whirled in a food processor and then left overnight to turn into something delicious the next evening. A yogurt marinade helps tenderize the boneless, skinless chicken thighs, infusing them with saffron and paprika, and a quick frying lends the meat a crispy, minty coating. You can marinate the chicken for 3 hours or overnight, but you set the timetable depending on whatever else is going on. This chicken will adapt. Make one night, finish the next. That's living.
Provided by Julia Moskin
Categories dinner, main course
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a small bowl, combine saffron with 1 tablespoon water and let soak 10 minutes. Place in food processor with yogurt and garlic and purée until smooth and yellow. Place chicken in glass or ceramic bowl; pour yogurt mixture on top, turn to coat; cover and refrigerate at least 3 hours or overnight.
- In a medium bowl, combine flour, paprika, mint, salt and pepper. Heat a generous half-inch oil in a deep skillet over medium heat. Drop in a bit of bread to test temperature; oil should bubble vigorously. Working in batches to avoid crowding, dredge chicken pieces in flour mixture, then fry until golden brown on both sides, about 5 minutes a side. Remove and drain on paper towels.
- Sprinkle with salt and serve immediately, topped with walnuts and lemon wedges.
Nutrition Facts : @context http, Calories 700, UnsaturatedFat 41 grams, Carbohydrate 32 grams, Fat 48 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 6 grams, Sodium 165 milligrams, Sugar 3 grams, TransFat 0 grams
INDIAN YOGURT MARINADE
If you like it cool and spicy, this is a great marinade for chicken, lamb or firm white fish. This marinade recipe makes enough for 2lb of meat, chicken or fish. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. Marinate fish for 30 mins at room temp or 2 hours in the fridge.
Provided by English_Rose
Categories Chicken
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all the ingredients together and use as required.
Nutrition Facts : Calories 32.3, Fat 1.4, SaturatedFat 0.7, Cholesterol 4, Sodium 307.1, Carbohydrate 4.9, Fiber 1.2, Sugar 1.5, Protein 1.6
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