INDIAN CHICKEN TUTORIAL

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Saturday, December 6, 2008

CHICKEN CURRY INDIAN STYLE

CHICKEN CURRY INDIAN STYLE

INDIAN CHICKEN RECIPES INGREDIENTS
  • 3 1/2 lb. chicken
  • 6 tbsp. natural yogurt
  • 2 med. onions, grated
  • 1/2 tsp. fresh ginger, grated
  • 1 tsp. turmeric powder
  • 1/4 tsp. cayenne pepper
  • 1 1/2 tbsp. cooking oil
  • 1/2 tsp. cumin seeds
  • 2 1/2 tsp. salt to taste
  • 2 med. potatoes, peeled and halved

INDIAN CHICKEN RECIPES INSTRUCTIONS
Take off skin and cut chicken into pieces. Wash pieces. Now in the glass bowl, mix chicken with yogurt, onions, ginger, turmeric, cayenne pepper, and oil. Marinate for 1/2 hour at least.

Heat oil in the saucepan. Fry potatoes until they are golden brown.
Keep them aside. Fry cumin seed in the same oil for a minute or so.
Pour chicken with the marinade in the pan. Fry for 3 or 4 minutes.
Pour contents of saucepan into the casserole. Place potatoes over the meat, cover it and put it in a preheated oven set at 300 degrees and cook for 50 to 60 minutes. Check whether chicken and potatoes are tender.

NOTE: You can omit potatoes, continue cooking chicken. Just add 1 cup of water and cook over medium heat until chicken is tender.

Friday, December 5, 2008

AN AUTHENTIC CHICKEN CURRY

AN AUTHENTIC CHICKEN CURRY ..a classic Indian chicken recipe. Try this delicious dish !

INGREDIENTS
  • 1 frying chicken
  • 4 oz. plain unsweetened yogurt
  • 3 med. onions, sliced
  • 4 lg. cloves garlic (4 individual sections), minced
  • 1-inch piece ginger root, peeled and grated (don't eliminate this)
  • 2-3 tbsp. corn oil
  • 2 tbsp. butter (corn oil is okay, but butter gives a special flavor)
Or equivalent amount of chicken pieces.

WHOLE SPICES:
  • 2-3 inch stick cinnamon
  • 6 whole cloves
  • 3 pods of cardamom, opened (optional)
  • 2 bay leaves
  • 1 tbsp. whole cumin seeds

GROUND SPICES:
  • 1 tsp. turmeric (gives the yellow curry color)
  • 1 tbsp. ground cumin
  • 1 tsp. cayenne pepper, or to desired hotness

INSTRUCTIONS
ALTERNATIVE: While I strongly recommend whole cloves and cinnamon sticks, you can use ground; 2 teaspoons of cinnamon and 1 teaspoon of cloves. Add it at the very end when cooking is complete.
1. Blend half the sliced onions and 2 garlic cloves with the yogurt until the onion and garlic is completely pulverized. If you don't have a blender, fry all the onions as in step 3.

2. In a heavy fry pan (if you are going to use a crock pot) or a heavy Dutch oven, heat the oil, being careful it doesn't smoke. Brown the chicken; drain on paper towels. Pour off oil.

3. In the same frying pan or Dutch oven, melt the butter slowly until it stops bubbling. Now heat the butter until it is quite hot. Add the whole spices and fry for one minute or until the bay leaves and cumin seeds turn dark. Add the rest of the sliced onions and garlic and fry until the onions are golden. Add the grated ginger and the ground spices; fry for 15-20 seconds until they begin to stick. Add the yogurt mixture; mix thoroughly.

4. I prefer to cook this dish in a crock pot because I don't have to watch it. Put the chicken in the crock pot, pour over yogurt-spice mixture. You can either cook it on high for 3-4 hours or first cook it on high for 1 hour and then on low for 4-5 more hours. If you prefer, cook it in the Dutch oven, on low medium heat for about an hour, stirring frequently so it doesn't burn.

5. This dish will have lots of "gravy; " serve it with plain boiled rice. If you can get Indian Basmati rice, it is definitely worth it! Add an Indian-style salad, tomato chutney and a baked yogurt dessert and the Indian chicken recipe is ready for a meal.

chicken-kali-mirch-recipe.

INDIAN CHICKEN SALAD

INDIAN CHICKEN SALAD

INGREDIENTS
  • 16 oz. plain yogurt
  • 8 oz. sour cream
  • 1 1/2 c. peeled, seeded cucumber, grated
  • 1/2 tsp. curry powder
  • 1/4 tsp. cumin
  • 1/2 tsp. turmeric
  • 1/4 tsp. cayenne pepper
  • 2 3/4 tsp. salt
  • 2 tsp. sugar
  • 2 lbs. boneless chicken breasts, cooked & cubed
  • 1/2 c. dried lentils, cooked & cooled
  • 2 c. broccoli, steamed & cooled
  • 1 c. scallions, chopped
  • 1 c. cucumbers, cubed
  • 1 c. carrots, grated
  • 1/2 c. roasted cashews

INSTRUCTIONS
1. Mix first 9 ingredients to make sauce.
2. Combine with remaining ingredients and refrigerate.
indian-chicken-salad_05

GRILLED CHICKEN OR LAMB INDIAN STYLE

GRILLED CHICKEN OR LAMB INDIAN STYLE ..another amazing Indian chicken recipe to try !

INGREDIENTS
  • 3 lb. chicken or lamb
  • 2 onions, grated
  • 2 tbsp. grated ginger
  • 3 cloves garlic, grated
  • 1 c. yogurt
  • 1 tsp. turmeric powder
  • 1 1/2 tsp. cumin powder
  • 1 tsp. paprika powder
  • 2 1/4 tsp. salt
  • 4 tbsp. cooking oil

INSTRUCTIONS
Remove skin from the meat with a sharp knife, take out the bones. Cut meat in to small pieces. Mix meat with onions, ginger and yogurt, keep overnight in the refrigerator. Add salt to the meat, dip into the beaten egg and crumb again and do the same with the rest of the
meat.

Heat oil on high to medium, replace frying pan on the cooker. Cover and fry for 6 minutes, as many pieces you can place in the pan. Take off the cover and fry 4 minutes more, turn meat pieces over. Fry the rest the same way and serve. The Indian chicken recipe is ready to serve...enjoy the chicken ! Nice taste !
authentic-chicken-curry.

EXOTIC INDIAN BAKED CHICKEN

EXOTIC INDIAN BAKED CHICKEN ...a great Indian chicken recipe to try !

INGREDIENTS
  • Roasting chicken or large fryer
  • 3 c. cooked rice
  • 1 can mushroom soup
  • 1/2 tsp. curry powder
  • 2 tbsp. chopped onion
  • 1/2 can chopped olives

INSTRUCTIONS
Mix all ingredients for dressing. Stuff chicken. Brush with butter. Roast in slow 325 degree oven for 2-3 hours until done. Extra dressing may be cooked separately for an hour. The Indian chicken recipe is ready to serve....amazing ! Enjoy it !
grilled-chicken-or-lamb-indian-style.

EAST INDIAN CHICKEN

EAST INDIAN CHICKEN RECIPE ...try this one !

INGREDIENTS
  • 1/4 c. flour
  • 1 tbsp. curry powder
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 1/2-3 1/2 lb. chicken, cut up
  • 1/2 c. butter
  • 1 lg. onion, thinly sliced
  • 1 c. raisins
  • 2/3 c. rice
  • 3 chicken bouillon cubes
  • 2 c. boiling water

INSTRUCTIONS
Coat chicken with flour, curry powder, salt and pepper. Brown in butter. Combine everything. Cover, simmer 45 minutes. The Indian chicken recipe is ready to serves 4-6 person....enjoy it !
exotic-indian-baked-chicken.

INDIAN SPICED CHICKEN RECIPE WITH SPINACH

INDIAN SPICED CHICKEN RECIPE WITH SPINACH

INGREDIENTS
  • 1 chicken
  • 2 cloves garlic
  • 2 onions
  • 2 tomatoes
  • 1 1/2 lb. spinach
  • Oil for frying
  • 2 cloves
  • 1 tsp. ground coriander
  • Dash of pepper
  • Salt to taste
  • 4 tbsp. milk

INSTRUCTIONS
Cut the chicken into small sections. Crush garlic, finely mince onions, chop tomatoes, wash and chop spinach. Heat oil and fry onions gently for 10 minutes before adding the spinach, garlic, cloves, coriander, pepper and salt. Cook for 5 minutes and add milk. Arrange chicken pieces on the spinach. Cover tightly and cook on a low heat 45 minutes until tender. The Indian chicken recipe is ready to serve with rice....nice one ! Enjoy !
east-indian-chicken.

INDIAN SPICED CHICKEN AND APRICOT RICE

INDIAN SPICED CHICKEN RECIPE AND APRICOT RICE

INGREDIENTS
  • 2 (14 1/2 oz.) cans chicken broth
  • 2 (3 inch) cinnamon sticks broken in pieces
  • 1 tbsp. ground coriander
  • 2 tsp. ground cumin
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 1 tsp. ground ginger
  • 1 tsp. ground turmeric
  • 1/2 tsp. salt
  • 1/8 tsp. ground red pepper
  • 1 1/4 c. uncooked converted long grain rice
  • 1 lb. boned and skinned chicken breasts, cut in 1/2 inch strips
  • 1 c. frozen peas
  • 1/2 c. chopped dried apricots

INSTRUCTIONS
In a medium saucepan combine chicken broth, cinnamon, coriander, cumin, garlic and onion powder, ginger, turmeric, salt and red pepper. Bring to a boil. Stir in rice; return to a boil. Reduce heat and simmer covered until rice is nearly tender, about 10 minutes.Add chicken, simmer covered until chicken is almost cooked, about 4 minutes. Stir in peas and apricots; simmer covered until chicken is tender and loses its pink color, about 2-3 minutes. The Indian chicken recipe is ready to serve....enjoy !
exotic-indian-baked-chicken.

INDIAN CHICKEN SALAD

INDIAN CHICKEN SALAD

INGREDIENTS
  • 2 c. cooked chicken or turkey breast, diced
  • 1 (5 oz.) can water chestnuts, sliced
  • 1/2 lb. seedless green grapes
  • 1/2 c. chopped celery
  • 1 c. Hellmanns mayonnaise
  • 1/2 tsp. curry powder
  • 1 tbsp. lemon juice
  • 1/2 tsp. salt and pepper
  • 1 tsp. soy sauce
  • 1 c. honeydew melon balls
  • 1 c. cantaloupe balls

INSTRUCTIONS
Combine chicken, chestnuts, grapes and celery. Mix mayonnaise with curry powder, lemon juice, salt, pepper, soy sauce. Combine with chicken mixture. Add melon balls and toss lightly. Serve on lettuce cups (Boston lettuce), or place on large platter on lettuce leaves. Instead of putting melon balls in salad, melon slices may be served around the salad. The Indian chicken recipe is ready to servc....nice ! Enjoy it !

ZESTY INDIAN CHICKEN

ZESTY INDIAN CHICKEN ...try this nice Indian chicken recipe....great one !

INGREDIENTS
  • 1 tbsp. coriander seeds
  • 1 tbsp. black pepper
  • 1 tbsp. cumin seeds
  • 1/2 tbsp. turmeric
  • 1 sm. dried hot chili pepper
  • 1/4 tsp. powdered ginger
  • 2 whole cloves
  • Pinch of allspice

INSTRUCTION
(Makes 1/4 cup spice mixture. Non-stick cooking spray Non-fat sour creamSpray chicken breasts lightly with cooking spray. Place spices in coffee or spice mill and finely grind. Coat each chicken breast with 1/2 teaspoon Indian Spice Mixture. Broil for 15 to 20 minutes until done.

Place dollop (approximately 2 tablespoons) nonfat sour cream on each piece. Serves 4. The Indian chicken recipe is ready to serve....enjoy it !

crockpotrrecipes

INDIAN BUTTER CHICKEN






INDIAN BUTTER CHICKEN
...another great Indian chicken recipe to try ! Nice !

INGREDIENTS
  • 2-3 lbs. chicken breast, 1" cubes
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1 1/2 cups plain yogurt
  • 2 tablespoons butter
  • 2 tablespoons chili powder
  • 2 tablespoons garlic paste
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons ginger garlic paste
  • 1 1/2 tablespoons garam masala
  • 1 tablespoon ginger paste
  • 1 tablespoon chopped garlic
  • 1 tablespoon butter
  • 1 tablespoon green chile pepper, chopped
  • 2 cups tomato puree
  • salt to taste
  • 1 cup water
  • 1 tablespoon honey
  • 1/2 teaspoon dry fenugreek leaves
  • 1 cup heavy cream

INSTRUCTIONS
Marinate chicken in a glass dish with lemon juice, 1 tablespoon chili powder and 1/2 teaspoon salt. Cover tightly with plastic wrap and marinate in refrigerator for about an hour. Pour off excess liquid from yogurt if any exists. Combine with 2 tablespoons garlic paste, 1/2 tablespoon garam masala, chili powder, salt, butter, ginger paste, olive oil and lemon juice.

Combine yogurt mixture with chicken and marinade and return to refrigerator for another few hours. Preheat oven to 400F degrees.Skewer the chicken pieces. Place skewers in a baking dish in preheated oven for 20 minutes. Chicken will be nearly cooked through.To prepare the sauce, in a saucepan melt the butter and stir in 1 tablespoon garam masala. When the spice begins to sputter, stir in green chile peppers, and ginger. Saute 5 minutes, stirring in the garlic paste near the end (don't allow it to turn brown). Stir in tomato sauce, 1 tablespoon chili powder, salt and water. Bring up to a boil, then reduce heat to a simmer. Stir in the fenugreek and honey.

Put the chicken into the saucepan. Cooking over medium heat for another 5 minutes, or until chicken is tender and done. Pour in the fresh cream at the last minute and remove from heat.
Taste and adjust seasoning. The Indian Chicken recipe is ready to serve...enjoy the feasts !

chicken-kali-mirch-recipe.