How To make Almost Indian Chicken
4 boned and skinned chicken breast halves
cut in
1" cubes 2 tbsp olive oil
1 piece fresh ginger (1" x 1") :
cut in slivers
2 cloves garlic crushed
1 lg onion :
sliced thin
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried parsley flakes
1/2 tsp curry powder
1/2 tsp freshly ground pepper
1 c plain yogurt
1/2 c chicken broth -- divided
1 1/2 tbsp cornstarch
2 tsp soy sauce
In frypan, place olive oil and heat over medium temperature. Add chicken, ginger, garlic and onion; saute about 10 minutes or until chicken is brown on all sides and onion is transparent. Meanwhile, in crockpot, place chicken broth (I used 1/2 cup warm water with 3 chicken bouillon cubes), cumin, coriander, parsley flakes, curry powder, and pepper. In a small separate dish, combine the cornstarch and soy sauce. When smooth, stir into the crockpot with the spice mixture. Add the browned chicken and onion mixture into the broth/spice mixture in crockpot. Gently stir in the yogurt. Set crockpot on low and cook for about 3 to 4 hours.
Genevieve Lehman, Rockville, MD submitted the original format of this recipe in the National Chicken Cooking Contest.
How To make Almost Indian Chicken's Videos
എളുപ്പത്തിൽ ഒരു ചിക്കൻ കറി | Simple & Easy Chicken Curry Recipe - Kerala Style | Malayalam Recipe
In a busy life, you need an easy recipe. A quick fix tasty side dish for all the people who find a little time to cook. Here is a simple and easy chicken curry recipe ideal for beginners and bachelors. It requires minimum ingredients to prepare this easy Kerala style chicken curry. Friends, please try this and share your feedback in the comment section below.
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???? INGREDIENTS
Chicken (ചിക്കൻ) - 1200gm (cleaned)
Cooking Oil (എണ്ണ) - 4 Tablespoons
Onion (സവോള) - 4 Nos (Medium size) / 400gm
Green Chilli (പച്ചമുളക്) - 2 Nos
Ginger-Garlic Paste (ഇഞ്ചി-വെളുത്തുള്ളി അരച്ചത്) - 2 Tablespoons
Salt (ഉപ്പ്) - 1½ Teaspoon
Turmeric Powder (മഞ്ഞള്പൊടി) - ¼ Teaspoon
Coriander Powder (മല്ലിപ്പൊടി) - 2 Tablespoons
Chilli Powder (മുളകുപൊടി) - ¾ Tablespoon
Chicken Masala (ചിക്കൻ മസാല) - 1 Tablespoon
Tomato (തക്കാളി) - 1 No
Water (വെള്ളം) - 1½ Cup (360ml)
Curry Leaves (കറിവേപ്പില) - 2 Sprigs
Black Pepper Powder (കുരുമുളക് പൊടി) - ½ Teaspoon
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BUTTER GARLIC CHICKEN RECIPE | HOW TO MAKE BUTTER GARLIC CHICKEN
Butter Garlic Chicken | How To Make Butter Garlic Chicken | Butter Garlic Chicken Stir Fry | Butter Garlic Chicken Recipe | Chicken Recipe | Butter Chicken Recipe | Butter Garlic Chicken Bites
Ingredients for Butter Garlic Chicken:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Boneless Chicken Breast - 1 lb or 450 gms (cut into 2 inch chunks)
For Marination:
- Salt- 3/4 tsp
- Crushed pepper- 1/2 tsp
Dredge/coat with:
- All purpose Flour- 2.5 tbsp
Other ingredients:
- Oil - 2 tbsp
- Butter - 3-4 tbsp (around 40 gms)
- Garlic, finely chopped- 6-8 cloves (3 tsp)
- All purpose flour - 1/2 tbsp
- Oregano- 1 tsp
- Chicken Stock - 1 cup
- Lemon Juice - 1 tsp
- Salt-pinch
- Crushed pepper -3/4 tsp
- Parsley, fine chopped- 2 tbsp
Preparation:
- Cut the chicken fillets into 2 inch chunks
- Marinate with salt & pepper. Set aside for 15 mins.
- Now add the all purpose flour on the chicken pieces. Dredge these pieces to lightly coat the pieces with the flour. Remove and set aside on a plate for 5 mins.
- Prepare Chicken stock for use later or use readymade chicken stock. (To make Chicken Stock, take around 250 gms of boned chicken in a pan and add 250 ml water. Cook it for around 15 mins to make chicken stock. Strain and set aside for use later.)
- Fine chop the garlic and parsley.
Process:
- Heat oil in a frying pan and place the chicken pieces side by side. Fry on medium heat for around 3 mins and then flip the pieces. Continue to fry on medium heat for another 3 mins. Fry on both sides for a total of another 2 mins till the pieces light brown in colour and is nearly cooked. (Total pan-frying time around 7-8 mins )
- Remove & set aside.
- Now wipe the pan clean.
- Heat butter in the same pan and then add the fine chopped garlic. Mix and fry on medium heat for 1 minute.
- Now add 1/2 tbsp all purpose flour and mix and fry on low heat for 1 min.
- Add the chicken stock, oregano, crushed pepper, lemon juice and a pinch of salt. (Do not add salt here if the chicken stock you are using has salt)
- Give a mix and cook on medium heat for a min till the stock is cooked and thickened.
- Add the fried chicken pieces. Mix and cook on medium heat for 2-3 mins till all the liquid is absorbed.
- Garnish with a pinch of crushed pepper and finely chopped parsley.
- Serve hot.
#buttergarlicchicken #buttergarlichickenrecipe #butterchickenrecipe #chickenstirfry #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken
Restaurant Style Butter Chicken With Homemade Garlic Naan
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1st Marinade for Butter Chicken:
1 1/2 to 2 pounds of chicken breast
2 tbsp fresh squeezed lemon juice
3 tsp Kashmiri chili powder
1 tsp kosher salt
2nd Marinade for Butter Chicken:
1/3 cup greek yogurt
2 tbsp avocado oil
1 tsp ground fenugreek (leaves would be preferred)
2 tsp turmeric powder
3 tbsp minced garlic
1 tbsp minced ginger
2 tsp garam masala
Garlic Naan:
2 tsp active dry yeast
1 tsp sugar
1/2 cup lukewarm water
1 large egg
1/3 cup avocado oil
1/4 cup plain yogurt
2 1/3 cups ap flour
1 tsp salt
Garlic Butter:
1 stick unsalted butter
5 cloves minced garlic
3/4 cup chopped cilantro
1/2 tsp salt
Butter Chicken sauce:
Broiled chicken from above
24 oz tomatoes of choice
1 cinnamon stick
1 green chili
6 cardamom pods
3 little pieces of clove
3 tbsp unsalted butter (to start the sauce)
2 tbsp unsalted butter (to finish the sauce)
2 tbsp minced garlic
2 tsp minced ginger
30 cashews
2 tsp Kashmiri chili powder
1 tsp sugar
the juice from the broiled chicken
2 cups water
1 tsp garam masala
1/4 cup heavy cream
garnish with cream and cilantro
1 tsp fenugreek seeds (leaves would be preferred)
1-2 tsp salt
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Roast Chicken | Indian Style Roast Chicken | Whole Roast Chicken | Chicken Recipe by Chef Smita Deo
Roast Chicken | How To Make Roast Chicken | Indian Style Roast Chicken | Whole Roast Chicken | Chicken Recipe | Get Curried | Authentic Recipe By Smita Deo
Learn how to make Roast Chicken with Smita Deo.
Introduction
Roast chicken is chicken prepared as food by roasting whether in a home kitchen, over a fire, or with a rotisserie (rotary spit). It is a dish that appears in a wide variety of cuisines worldwide. Here is a classic Roast Chicken recipe, which you can make at home by following some simple steps. This recipe is a true delight for every chicken lover.
Roast Chicken Ingredients -
Preparation of the Marinade
1 kg Whole Chicken (skinless)
1 tbsp Garlic Paste
1 tbsp Ginger Paste
1/2 tsp Turmeric Powder
2 tsp Red Chilli Powder
1/4 tsp Cinnamon Powder
1/4 tsp Clove Powder
1/4 tsp Black Pepper Powder
Salt (as per taste)
2 tbsp Oil
Preparation of the Sauce
2 tbsp Oil
2 Onions (sliced)
1 tsp Garlic Paste
1 tsp Ginger Paste
1/4 tsp Turmeric Powder
1 tsp Red Chilli Powder
Water (as required)
1 cup Coconut Milk
1 cup Water
3 Dry Red Chillies (chopped)
2-3 Garcinia Indica (kokam)
Curry Leaves
1 tbsp Coriander Leaves
Salt (as per taste)
1/2 tsp Garam Masala Powder
Roasting the Chicken
1 tbsp Oil
Sautéing the Veggies
1 tsp Oil
1/4 tsp Black Pepper Powder
Salt (as per taste)
Carrots (steamed)
French Beans (steamed)
1 tsp Oil
Baby Potatoes (boiled)
1/4 tsp Turmeric Powder
Juice of 1/2 Lemon
For Plating
Green Peas (boiled)
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List of Ingredients:
Chicken
Garlic
Black pepper
Lemon grass
Soy sauce
Oil
Butter
Calamansi
Sugar (optional)
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North Indian Chicken Curry Recipe - Indian Feast
North Indian Chicken Curry Recipe - Indian Feast
Ingredients:
60 mL (¼ cup) veg oil
10 mL (2 tsp) cumin
5 cloves
5 green cardamom pods
1 black cardamom pod
1 cinnamon stick
3 bay leaves
5 small onions, chopped
Ginger about the size of your thumb
4 garlic cloves
30 mL (2 Tbsp) crushed coriander
1 mL (¼ tsp) ground turmeric
2 mL (½ tsp) chill powder
7 mL (1½ tsp) garam masala
3 tomatoes, crushed
2 hot chilies
Salt to taste
500 mL (2 cups) water
6-8 skinless chicken thighs
Method:
Preheat oven to 150ºC (300ºF).
In an oven safe pan with a lid, heat the oil over medium high heat.
Into the hot oil, stir in the cumin, cloves, cardamoms, cinnamon, and bay leaves.
Stir and just barely toast the spices, then add in the chopped onion.
Caramelise the onion to a deep golden brown.
Pureé the ginger and garlic to a fine paste, and add to the caramelized onion.
Stir in the coriander, turmeric, child powder, garam masala, tomatoes, and chilli peppers.
Add salt to taste.
Stir in the chicken pieces, and add enough water so that the sauce covers the chicken.
Cover and place in the oven for 2-3 hours.
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