Spicy Green Masala Chicken Recipes

GREEN MASALA CHICKEN

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.

SPICY GREEN MASALA CHICKEN

Steps:

• Grind the ingredients for the paste and keep aside. , Heat the oil in a non-stick wok. , Add cardamom, cloves and cinnamon. Saute for 30 seconds. , Add onions and stir-fry till golden brown., Add chicken and fry for 5 mins. , Add the ground paste. , Fry till masala leaves the sides of the wok and the oil floats on top. , Add water and salt. , Cook the chicken until it is tender and the gravy thickens. , Add garam masala and pepper. , Mix well. Serve hot.,

GREEN CHICKEN CURRY

Steps:

• Make a thick paste with coriander leaves, ginger and garlic (check ingredients in marination section).
• Apply this to chicken along with turmeric powder, lime juice and salt.
• Keep it in fridge to marinate for 1 hour.
• Grind the following ingredients to make green gravy by adding 1/4 cup water - bunch of coriander leaves, green chillies, garlic, ginger and peppercorns to a smooth thick paste.
• Heat a kadai and add little oil.
• Add the chopped onion and fry till it gets pinkish.
• Then add ginger-garlic paste and fry for 1 minute.
• Add finely chopped garlic and fry for few seconds.
• Next add chopped tomato and fry on low flame by closing the lid of the kadai/pan till the tomato gets mushy.
• Add green chili sauce and mix well.
• Add the spice powders - cinnamon powder, coriander powder, cumin powder and black pepper powder and mix well.
• Add the prepared green paste and mix well. Let it cook for 5 minutes.
• Add the chicken pieces. Stir and close the lid of the kadai/pan.
• Add stock cube and mix well. (This is optional)
• After some time, check if chicken is cooked by trying to cut open a small piece of chicken while it is getting cooked in the kadai. If chicken is cooked properly then you will notice pieces separating easily.
• Adjust the salt and switch off the flame.
• Serve with rice or rotis.

SPICY GREEN MASALA CHICKEN

Steps:

• 1. Prepare the hara masala paste. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onions until barely golden, about 3 minutes. Add the hara masala paste and cook another minute.2. Mix in the cilantro, mint, coriander, oregano, gararn masala, turmeric, and salt, and cook 1 minute. Remove from the heat, add the chicken and yogurt, and stir well to mix. Cover with plastic wrap and marinate in the refrigerator at least 4 to and up to 24 hours.3. Return to the heat and cook, stirring, over high heat the first 5 to 7 minutes and then over medium heat until the chicken is tender and the sauce thick, turn the pieces occasionally, about 30 minutes. Transfer to a serving dish, garnish with black pepper and cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SPICY MASALA CHICKEN-LOW CHOLESTEROL

Steps:

• In a mixing bowl,mix together the lemon juice through to the honey.Add the chicken and coat well.Set aside for 45 minutes.
• Preheat the grill to a medium heat.Add the coriander and chilli to the chicken and place the whole lot in a flameproof dish ( I use a baking tray lined with foil).
• Brush the chicken with a little sunflower oil if you wish,and then grill the chicken for about 15-20 minutes,turning and basting occasionally,until cooked through and browned.

MASALA-SPICED ROAST CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place chicken upright on a rack in a roasting pan. Cut 10 slits in the skin using a sharp knife, pull the skin away from the meat; slip a garlic clove into each slit. Rub the masala powder over the whole chicken. Squeeze the juice of the lime over the chicken, turn the chicken breast side down in the roasting pan, and place the rind in the chicken cavity.
• Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 350 degrees F (175 degrees C), and bake until no longer pink at the bone and the juices run clear, about 45 more minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

CHICKEN IN GREEN MASALA SAUCE

Steps:

• Place the apple, 3 tbsp of coriander, mint, yogurt, ricotta, chillies, scallions, salt, sugar, garlic, and ginger in a food processer and process for 1 minute. Scrape around the outside of the bowl and process for a few seconds more.
• Heat the oil in a wok or a large pan, pour the yogurt mixture and cook gently over low heat for about 2 minutes.
• Add the chicken pieces and stir well to blend everything together. Cook over a medium-low heat for 12-15 minutes or until the chicken is fully cooked.
• Sprinkle the raisins and remaining cilatro over the chicken. Plate and serve.