Looking for some Indian chicken recipes, something somewhat easy and not korma plzzzzzzzzz!!?

Just want some simple indian chicken recipes for everyday dinnersLooking for some Indian chicken recipes, something somewhat easy and not korma plzzzzzzzzz!!?
Easy Indian Chicken Curry





salt and pepper (optional)


1/2 cup finely chopped onions


1/2 cup tomato juice


1 1/2 cups chicken broth


3 tablespoons all-purpose flour


1/2 cup finely chopped celery


1 teaspoon curry powder


1/2 teaspoon worcestershire sauce


2 cups hot cooked rice


2 tablespoons butter or margarine


1 1/2 cups chopped cooked chicken (8 ounces)











1. In a medium saucepan cook the onion and celery in hot butter or margarine until tender. Stir in the flour and curry powder.


2. Add the chicken broth and Worcestershire sauce. Cook and stir until thickened and bubbly.


3. Stir in the tomato juice and cooked chicken; heat through.


4. If desired, season to taste with salt and pepper. Serve over hot rice.





---------------------Chicken Tikka





INGREDIENTS:





* 1 cup fresh yoghurt (should not be sour)


* 1 cup finely chopped fresh coriander leaves


* 2 tbsps ginger paste


* 3 tbsps garlic paste


* 3-4 tbsps garam masala


* 6 peppercorns/ 2 dry red chillies


* 3 tbsps lime/ lemon juice


* 1/2 tsp orange food coloring


* 1 kg chicken (breast or thigh) skinless and cut into 2'; chunks


* 1 large onion cut into very thin rings


* Lime/ Lemon wedges to garnish


* 1 tsp Chaat Masala (available at most Indian groceries)





PREPARATION:





* Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor.


* Pour the above mix into a large bowl and add yoghurt.





# Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.


# Thread the chicken onto skewers and keep ready.


# Preheat your oven or grill to a medium high temperature (200 C/ 400F/ Gas Mark 6).


# Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender.


# Remove from skewers and put the chicken in a plate.


# Put the onion rings in a separate bowl and squeeze lime juice over them. Now sprinkle the chaat masala over them and mix well so the onions are fully coated.


# Garnish the Chicken Tikka with these onion rings and serve.





---------------Indian Chicken





1 1/2 cups basmati rice


1 (200 g) can peas


1 tablespoon garam masala


3/4 teaspoon ground turmeric


3 chicken breast fillets


2 teaspoons vegetable oil


2 tablespoons chopped fresh coriander


1 (100 g) packet pappadams


100 g natural yoghurt


1/3 cup mango chutney











1. Cook the rice.


2. Stir drained peas into rice.


3. Keep rice and peas warm.


4. Mix the garam masala and turmeric in a freezer bag.


5. Coat the chicken in the spices.


6. Heat oil over medium heat in a large frying pan.


7. Pan fry chicken for 3-4 minutes on each side or until just cooked.


8. Mix the coriander through the rice.


9. Serve the chicken with rice and peas, pappadums, yoghurt and chutney.Looking for some Indian chicken recipes, something somewhat easy and not korma plzzzzzzzzz!!?
8 medium pieces (about 800 grams) of chicken


2 cup(s) flavored rice(basmati)


4 cups water


1 cup(s) yoghurt


1 teaspoon(s) each of red chilli, turmeric and hot spice mix (garam masala) powders


1 tablespoon(s) each of ginger and garlic pastes


2 tablespoons clarified butter (ghee) / butter


salt to taste


2 medium sized onions cut into fine rings


browned onion rings and finely chopped coriander leaves for garnishing








Make cuts on the chicken pieces. In a bowl combine the yoghurt, red chilli powder, garam masala, half the ginger-garlic pastes and turmeric powder with the salt. Rub this paste onto the chicken pieces. Keep aside for about an hour. Brown the onion rings in a little hot clarified butter (ghee) / butter and keep aside.





Heat the clarified butter (ghee) / butter in a heavy-bottomed pan. Add the remaining ginger-garlic pastes, turmeric powder and saute for a few seconds. Drop in the chicken pieces and saute on a medium level for about 2 minute(s).


Cover and cook on low level for another 12 minutes or till the chicken pieces are half done.


Add the rice,water and salt to taste. Bring to a boil. Cover and cook on low level for another 15 minutes or till the rice is done and all water is evaporated.


Garnish with crunchy brown onions and finely chopped coriander leaves.





500 grams spinach


6 green chillies chopped


2 tablespoon(s) oil


2 bay leaves


4 green cardamoms


1 cinnamon stick(s) of 1'; each


2 onion(s) chopped


2 teaspoon(s) each of ginger, garlic pastes


2 tomatoes chopped


8 medium sized pieces (about 500 grams) of chicken


salt to taste


4 tablespoons thick yoghurt whisked


1 teaspoon(s) hot spice mix (garam masala) powder








Cook the spinach leaves (discard hard stems) in boiling salted water for 2 minutes. Drain and refresh in cold water. Puree in a blender with the green chillies.


Heat oil in a heavy-bottomed pan and fry the bay leaves, cardamoms and cinnamon for a few seconds till aromatic. Add the onions and fry for about 3 minute(s) or till they are lightly browned.


Add the ginger-garlic pastes and fry for about 2 minute(s).


Add the tomatoes and fry for about 3 minutes.


Add the chicken and sprinkle salt to taste. Mix well. Cook on low heat for about 5 minutes.


Stir in the spinach puree. Cook on low heat for about 8 minutes or till the chicken is tender.


Stir in the yoghurt and the hot spice mix (garam masala). Simmer for about 3 minutes.


TIP:





A handful of fresh fenugreek leaves (methi) used along with the spinach makes this dish very flavorful.





3 tablespoons oil


1 tablespoon(s) cumin seeds


3 green chillies finely chopped


2 medium onions grated


8 medium pieces (about 800 grams) of chicken


2 teaspoons grated garlic


8 teaspoon(s) grated ginger


1 teaspoon(s) cumin powder


1 teaspoon(s) hot spice mix (garam masala) powder


1 tablespoon(s) lemon juice


salt and freshly milled pepper to taste


1 cup(s) hot water


cumin powder to garnish








Heat the oil in a heavy-bottomed pan. Add the cumin seeds and let them crackle. Add the green chillies and sliced onions. Saute on medium heat for about 3 minutes or till the onions are soft and light golden.


Add the chicken pieces and cook stirring for about 8 minutes or till the chicken pieces are no longer pink.


Add all the other ingredients and mix well. Cover and cook on medium heat for about 15 minutes or till the chicken pieces are well cooked. If the chicken is not yet cooked and the gravy looks dry, add more hot water little by little as required whilst stirring. Cover and cook on low heat till done.


Serve hot garnished with a sprinkling of cumin powder.


TIPS:





Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same. Reduce the cooking time of chicken.


Keep some extra amount of hot water ready if required to add to gravy.


The amount of water can be increased or reduced according to the consistency of the gravy desired.
This recipe is worth the effort.





Chicken Vindaloo Yield: 4 Servings





Ingredients:





聽聽聽聽聽 2 ts cumin seeds, whole


聽聽聽聽聽 1 ts peppercorns, black


聽聽聽聽聽 1 ts cardamom seeds


聽聽聽聽聽 1聽聽聽 cinnamon (3 in stick)


聽 1 1/2 ts black mustard seeds, whole


聽聽聽聽聽 1 ts fenugreek seeds, whole


聽聽聽聽聽 5 tb white wine vinegar


聽聽聽聽聽 1 ts salt


聽聽聽聽聽 1 ts cayenne pepper


聽聽聽聽聽 1 ts brown sugar, light


聽聽聽聽 10 tb vegetable oil


聽聽聽聽聽 2 lg yellow onions, peeled and cut into; half-rings


聽聽聽聽聽 6 tb water


聽聽聽聽聽 1聽聽聽 ginger, fresh (1-inch cube), peeled; and coarsely chopp


聽聽聽聽 10聽聽聽 garlic cloves, peeled and coarsely; chopped (or less)


聽聽聽聽聽 1 tb coriander seeds, ground


聽聽聽 1/2 ts turmeric, ground


聽聽聽聽聽 2 lb chicken breast (boneless), cut into; bite-sized pieces


聽聽聽聽聽 8 oz tomato sauce


聽聽聽 1/2 lb new potatoes, peeled and quartered





Method:





Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black


mustard seeds and fenugreek seeds together in a spice grinder. In a


small bowl, combine ground spices, vinegar, salt, cayenne pepper and


brown sugar. Set aside.





Heat oil in large saucepan over medium heat. Fry onions, stirring


frequently, until they are a rich, dark brown. Remove onions with a


slotted spoon and put them in a blender. Turn off the heat, but do


not discard the oil. Add about 3 T water (or more if necessary) to


the onions and blend until you have a smooth paste. Add this onion


paste to the spices in the bowl. This mixture is the vindaloo paste.





Put the ginger and garlic in a blender. Add about 3 T water and blend


until you have a smooth paste.





Heat the remaining oil in the saucepan over medium heat. When hot,


add the ginger, garlic paste. Stir until the paste browns slightly.


Add the coriander and turmeric. Stir a few seconds. Add the chicken,


a little at a time, and brown lightly.





Add the vindaloo paste, tomato sauce and potatoes to the chicken in


the saucepan. Stir and bring to a slight boil. Cover the saucepan,


reduce heat to low and simmer for about an hour, or until potatoes


are tender. Serve over rice.





NOTES:





* Spicy chicken curry -- Nearly every Indian restaurant serves


something that it calls Chicken Vindaloo, but the dish varies greatly


from place to place.





* Don't undercook the onions. They should be cooked until dark


brown. If the onion paste turns out gray rather than brown, then the


onions were not cooked enough.





* This dish is very, very hot. It may not seem so at first, but the


spices have a cumulative effect that builds up over the course of the


meal.





: Difficulty: moderate.


: Time: 30 minutes preparation, 2 to 3 hours cooking.


: Precision: approximate measurement OK.
mam it is not possible to write it down, it is better to chat or contact me on phone,


as i cook in Hilton UK,