CHICKEN MARSALA
A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company.
Provided by Anonymous
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
- In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Nutrition Facts : Calories 447.7 calories, Carbohydrate 13.3 g, Cholesterol 99 mg, Fat 26.6 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 9.6 g, Sodium 543 mg, Sugar 2.8 g
THE BEST CHICKEN TIKKA MASALA
Chicken Tikka Masala is thought to have been created by a Bangladeshi chef in Glasgow in the 1960s. It's a spicy, tomato-based dish seasoned with garlic, ginger, fenugreek and garam masala. In this recipe we used fenugreek leaves for their nutty and slightly minty flavor. If you can't find them, substitute dried mint leaves and a pinch of ground fenugreek. Garam masala is a popular Indian spice blend that usually includes black and white pepper, cloves, cinnamon, mace, cardamom, bay, cumin and coriander. It's pretty easy to find in your local grocery store and most national spice companies.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- For the chicken marinade: Whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric and garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
- For the sauce: Melt the ghee in a large Dutch oven or wide heavy pot over medium heat. Add the onions and serrano, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the fenugreek leaves, garam masala, chili powder and paprika and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes.
- Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. (If your blender is small, you may need to work in batches.) Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Add 1/4 cup heavy cream and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
- Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
- Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
- Top the chicken and sauce with cilantro. Serve with rice and naan.
FRIED CHICKEN MASALA
Provided by Suvir Saran
Categories Milk/Cream Chicken Marinate Dinner Spice Deep-Fry Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- To make the brine, mix the buttermilk with all of the spices in a large bowl. Transfer to a gallon-sized resealable plastic bag. Add the chicken, turn to coat, and refrigerate overnight.
- Heat 1 inch of canola oil in a large heavy-bottomed high-sided skillet over medium-high heat until it reaches 375°F. In a shallow bowl, whisk the flour with the spices and add the chicken pieces. Turn to coat in the flour and let the chicken rest in the flour until the oil gets hot. Tap off the excess flour and add as many pieces of chicken to the skillet as you can. Fry until browned, 6 to 8 minutes. Turn the chicken over and fry until the chicken is deeply browned on the other side, about another 6 to 8 minutes. Using tongs, transfer the chicken pieces to a paper towel-lined plate to drain. Serve while warm or at room temperature.
FRIED CHICKEN MASALA
Give chicken an Indian-inspired flavor with Fried Chicken Masala. A two-hour marinade in sour cream, milk & garam masala makes this chicken masala unique.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield 5 servings
Number Of Ingredients 8
Steps:
- Mix sour cream, milk and 2 tsp. garam masala; spoon over chicken in shallow dish. Turn to evenly coat chicken. Refrigerate 2 hours to marinate, turning chicken after 1 hour. Remove chicken from marinade; discard marinade.
- Mix flour, cornstarch, salt and remaining garam masala in separate shallow dish. Add chicken; turn to evenly coat both sides of each piece.
- Heat oil in large skillet to 350°F. Add half the chicken; cook 15 to 20 min. or until chicken is golden brown and done (165ºF). Drain on paper towels. Repeat with remaining chicken.
Nutrition Facts : Calories 380, Fat 23 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 100 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 27 g
FRIED CHICKEN MASALA
Fried chicken with Indian spice added. Oh, I can't wait to give this one a try!! Found at epicurious.com. Preparation time is actually overnight refrigeration time.
Provided by Pinay0618
Categories Chicken
Time 8h45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To make the brine, mix the buttermilk with all of the spices in a large bowl. Transfer to a gallon-sized resealable plastic bag. Add the chicken, turn to coat, and refrigerate overnight.
- Heat 1 inch of canola oil in a large heavy-bottomed high-sided skillet over medium-high heat until it reaches 375°F In a shallow bowl, whisk the flour with the spices and add the chicken pieces. Turn to coat in the flour and let the chicken rest in the flour until the oil gets hot. Tap off the excess flour and add as many pieces of chicken to the skillet as you can. Fry until browned, 6 to 8 minutes. Turn the chicken over and fry until the chicken is deeply browned on the other side, about another 6 to 8 minutes. Using tongs, transfer the chicken pieces to a paper towel-lined plate to drain. Serve while warm or at room temperature.
Nutrition Facts : Calories 832.1, Fat 37.3, SaturatedFat 11.1, Cholesterol 179.8, Sodium 7648.1, Carbohydrate 65.3, Fiber 3, Sugar 15.3, Protein 55.8
More about "fried chicken masala recipes"
CHICKEN MASALA RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
5/5 (225)Calories 486 per servingCategory Main
- Heat oil in a pan or pot. Saute cloves, cinnamon, cardamoms and bay leaf in hot oil for a min. You can also add curry leaves if you have.
INDIAN FRIED CHICKEN (MASALA FRIED CHICKEN) - WENT HERE …
From wenthere8this.com
5/5 (3)Category Main CourseCuisine IndianTotal Time 25 hrs 5 mins
- Combine all the marinade ingredients in a bowl and mix to combine. Add the chicken and store in the fridge for 12-24 hours (or overnight).
- Remove from fridge and let the chicken come to room temperature (about 30 minutes). **Putting cold chicken in the hot oil will bring down the temperature of the oil too fast. Pat each piece dry, removing any excess marinade.
- Fill a heavy cast iron dutch oven half way full with oil and heat to 350 degrees. When the chicken is added the temperature will drop - we want to keep the temperature at 300-325 degrees when frying.
THE EASY 30-MINUTE FRIED CHICKEN RECIPE YOU NEED TO …
From masala.com
FORGET HOT WINGS, I’M MAKING THIS MASALA FRIED CHICKEN …
From bonappetit.com
INDIAN RESTAURANT STYLE CHICKEN MASALA CURRY RECIPE
From whiskaffair.com
FRIED CHICKEN MASALA BIRYANI - RECIPES ARE SIMPLE
From recipesaresimple.com
KERALA MEEN POLLICHATHU (ROASTED FISH IN BANANA LEAVES) RECIPE
From foodandwine.com
BEST INSTANT POT CHICKEN TIKKA MASALA RECIPE » FOODIES TERMINAL
From foodiesterminal.com
QUICK MASALA FRIED CHICKEN | CHICKEN FRY MASALA RECIPE
From youtube.com
CHICKEN TIKKA MASALA BAKED WINGS RECIPE - THE COOKIE ROOKIE®
From thecookierookie.com
INDIAN FRIED CHICKEN - SUKHI'S
From sukhis.com
SPICY DAL WITH GREEN MASALA RICE RECIPE BY ZANI’S KITCHEN SECRETS
From dailymotion.com
FRIED CHICKEN RECIPE ತುಂಬಾ ಸುಲಭವಾಗಿ …
From youtube.com
BANGLADESHI WEDDING ROAST CHICKEN RECIPE | EPICURIOUS
From epicurious.com
BUTTERMILK BRINED FRIED CHICKEN MASALA RECIPE - COUNTRY LIVING
From countryliving.com
CHICKEN BHUNA MASALA RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
MASALA FRIED CHICKEN (AIR FRIED) - SPICE CHRONICLES
From spicechronicles.com
MAXRESDEFAULT RECIPE | MASALA TV
From masala.tv
THIS FIERY PAN-FRIED CHICKEN MASALA RECIPE WILL TANTALISE YOUR …
From food.ndtv.com
MASALA FRIED CHICKEN RECIPE | SAMINA JALIL | MASALA TV
From masala.tv
CHICKEN PAKORA | THE CURRY GUY
From greatcurryrecipes.net
RAZIA | THEUGLYCRITIQUE ON INSTAGRAM: "AIR FRIED POTATO & PEA …
From instagram.com
MASALA FRIED CHICKEN RECIPE - YUMMY TUMMY
From yummytummyaarthi.com
You'll also love