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 !

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