Quick Indian Chicken Recipes
EASY BUTTER CHICKEN RECIPE BY TASTY
This simplified version of the Indian classic combines chicken, tomato sauce, and a slew of aromatic spices all in one pot to make a flavorful dinner that's just as good as the version you'll get at restaurants - only way easier to make. Serve it over rice with a bit of cilantro to balance the heat and dinner is done.
Provided by Tasty
Categories Dinner
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chili powder, and the teaspoon of turmeric. Let sit for 15 minutes to marinate.
- Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.
- Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant.
- Add the tomato sauce and bring to a simmer.
- Add the water and cream and return to a simmer.
- Return the chicken to the pot, cover, and simmer for another 10-15 minutes.
- Stir in the last 2 tablespoons of butter and season with more salt and pepper to taste.
- Serve the chicken over rice and garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 799 calories, Carbohydrate 15 grams, Fat 52 grams, Fiber 3 grams, Protein 74 grams, Sugar 8 grams
EASY INDIAN-STYLE CHICKEN
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
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
25 EASY INDIAN CHICKEN RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chicken recipe in 30 minutes or less!
Nutrition Facts :
QUICK INDIAN CHICKEN
I defrosted some chicken thighs and just did not know what to do with them. I'm on a serious health kick at the moment so it had to be something low calorie. This is what I came up with. I imagine that chicken breasts, or pieces would work just as well. If you use chicken pieces on the bone, adjust your cooking time as it will take a little longer.
Provided by FunkiMunki
Categories Chicken
Time 1h15m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Chop the chicken thighs into bite sized pieces.
- In a pot, heat olive oil.
- Add chopped onion and fry until translucent.
- Add garlic, ginger, cardamom, cumin, coriander and curry powders and fry for a minute.
- Add chicken pieces and fry until lightly browned.
- Add the can of tomatoes and bring to the boil.
- Sprinkle your sugar in and turn down the heat to a simmer.
- Leave to simmer for at least an hour and serve with Basmati rice.
Nutrition Facts : Calories 309.8, Fat 13.9, SaturatedFat 2.7, Cholesterol 143.2, Sodium 156.5, Carbohydrate 10.1, Fiber 2, Sugar 5.3, Protein 35.5
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