India Chicken Recipes

Ingredients

Time & Yield

Directions

1. Remove the skin from the chicken and make lengthwise slits in the pieces.

2. Sprinkle the chicken with salt and lemon juice and stand for 20 minutes.

3. In a bowl, mix yoghurt, onion, ginger, garlic, garam masala and cayenne powder. Finally add the food color and mix well.

4. Pour the mixture on the chicken and cover with cling wrap.

5. Refrigerate for 6 to 24 hours.

6. Heat an outdoor grill to medium heat and lightly oil the grate.

7. Cook the chicken on the grill till juices are clear.

8. Garnish with coriander and lemon wedges.

Ingredients

Time & Yield

Directionos

1. Melt the butter in a casserole, add the vegetable oil and heat.

2. Add the onions and cook with a pinch of salt for 15–20 minutes or till soft and golden.

3. Add the Chicken tikka masala paste and red peppers, cook another 5 minutes or till the spices lose the rawness.

4. Add the chicken pieces and coat in the paste.

5. Cook for 2 minutes, add the chopped tomatoes, tomato puree and 200 ml water.

6. Mix well and cover the casserole and simmer for 15 minutes, till the chicken is completely cooked.

7. Add the mango chutney, yoghurt, cream and cook for 2 minutes.

8. Garnish with coriander leaves and serve with rice or naan.

Ingredients

Time & Yield

Directions

1. Heat 1 tablespoon oil in a large pan, and then add Thai red curry paste and onions.

2. Cook for 5-6 minutes, stirring occasionally.

3. Wash the chicken breast and then dry it, and sprinkle it with salt and pepper.

4. Add the remaining 1 tablespoon of oil to the pan and add the chicken to the onion gravy and cook till it becomes golden on all sides.

5. Add the broccoli, carrots, basil, garlic and lime zest, then cook for 2 minutes, ensuring that all the vegetables are coated in the curry.

6. Add the chicken stock, coconut milk and tomatoes and simmer.

7. Cook for another 20 minutes or till the gravy thickens.

8. Squeeze lime juice before serving.

Ingredients

Time & Yield

Directions

1. Marinate the chicken in the mixture of lime juice, salt and red chili powder in a large bowl.

2. Roast the cloves, peppercorns, cinnamon, bay leaves and almonds on medium heat in a griddle.

3. Cool and add cardamom seeds and grind into powder.

4. Mix the spice powder with yoghurt, coriander, cumin and turmeric powder and then add to the chicken.

5. Marinate for one hour.

6. Heat oil in a pan, add onions and fry till they turn pale golden brown.

7. Add ginger-garlic paste and fry for one minute.

8. Take the chicken pieces from the marinade and add to the pan. Fry till the chicken pieces turn white in color.

9. Add the chicken stock, kasuri methi, tomato paste and the marinade to the pan.

10. Cook the chicken till tender and gravy is reduced to half.

11. Melt butter in a separate pan and pour over the chicken.

12. Garnish with coriander leaves and serve with Naan.