INDIAN RECIPE FOR CHICKEN RECIPES

Name: Chicken Curry
Prep time: 10 min
Total time: 45 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 tbsp. extra-virgin olive oil; 1 medium yellow onion, chopped; 2 lb. boneless skinless chicken breasts, cut into 1" pieces; 3 cloves garlic, minced; 1 tbsp. minced ginger; 1 1/2 tsp. paprika; 1 1/2 tsp. ground turmeric; 1 1/2 tsp. ground coriander; 1 tsp. ground cumin; 1 (15-oz.) can crushed tomatoes; 1 1/2 c. low-sodium chicken broth; 1/2 c. heavy cream; Kosher salt; Freshly ground black pepper; Basmati rice or naan, for serving; 1 tbsp. freshly chopped cilantro, for garnish

EASY INDIAN CHICKEN CURRY RECIPE - HOW TO MAKE BEST ...

Easy Indian Chicken Curry Recipe - How to Make Best ... image

This easy chicken curry recipe comes together faster than it takes the takeout guy to get to you.

Provided by Rian Handler

Categories gluten-free low sugar nut-free easy chicken weeknight meals dinner main dish poultry

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
2 lb. boneless skinless chicken breasts, cut into 1" pieces
3 cloves garlic, minced
1 tbsp. minced ginger
1 1/2 tsp. paprika
1 1/2 tsp. ground turmeric
1 1/2 tsp. ground coriander
1 tsp. ground cumin
1 (15-oz.) can crushed tomatoes
1 1/2 c. low-sodium chicken broth
1/2 c. heavy cream
Kosher salt
Freshly ground black pepper
Basmati rice or naan, for serving
1 tbsp. freshly chopped cilantro, for garnish

Steps:

In a large pot over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes. Add chicken and sear until no pink remains, 5 minutes. Stir in garlic and ginger and cook until fragrant, 1 minute.
Add spices and cook until very fragrant, 1 minute. Add tomatoes and broth and bring to a simmer. Stir in heavy cream, and season with salt and pepper. Simmer until chicken pieces are cooked through and tender, about 15 to 20 minutes.
Serve over rice or with naan, garnished with cilantro.

BUTTER CHICKEN (INDIAN CHICKEN IN TOMATO CREAM SAUCE ...

Butter Chicken (Indian Chicken in Tomato Cream Sauce ... image

A rotisserie chicken stands in quite well for the original tandoori chicken in this version of the simple north Indian dish. In just a few simple steps with a handful of spices, an ordinary chicken become an exotic, family-pleasing meal with a richly spiced sauce that melds right into the chicken. The dish is done when the meat is - as Indian cookbook author Julie Sahni describes it - "meltingly tender." Serve with spinach, quickly cooked in oil and garlic to complete the meal.

Provided by Food Network

Categories main-dish

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 tablespoon garam masala seasoning
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne
3 tablespoons butter
1 large onion, chopped (about 1 cup)
2 teaspoons jarred minced garlic
1 tablespoon tomato paste
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can diced tomatoes in juice
1 skinless rotisserie chicken, boned out and pulled into 1 1/2 by 1/2-inch chunks
1 (10-ounce) box frozen peas, placed in a colander and run under hot water to thaw
1/3 cup heavy whipping cream
Hot basmati rice, for serving
Pita bread, warmed according to package directions, for serving

Steps:

To make the spice blend: Stir the ingredients together in a small bowl and set aside.
To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Remove the chicken to a serving dish and cover to keep warm.
Shake any excess water from the peas. Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil. Spoon the sauce over the chicken. Serve with rice and warmed pita bread.

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