Garam Masala Chicken With Roasted Vegetables Recipes

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot oil and cook until browned on one side, about 3 minutes. Flip the chicken and add the onions; cook another 2 minutes. Add the tomatoes, garlic salt, and water to the chicken; stir. Season with 1 1/2 teaspoon garam masala. Bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer another 10 minutes, stirring occasionally.
• Stir the remaining 1/2 teaspoon garam masala through the mixture. Raise heat to medium and bring mixture to a boil. Cook until the chicken no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place chicken upright on a rack in a roasting pan. Cut 10 slits in the skin using a sharp knife, pull the skin away from the meat; slip a garlic clove into each slit. Rub the masala powder over the whole chicken. Squeeze the juice of the lime over the chicken, turn the chicken breast side down in the roasting pan, and place the rind in the chicken cavity.
• Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 350 degrees F (175 degrees C), and bake until no longer pink at the bone and the juices run clear, about 45 more minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Steps:

• Preheat the oven to 400 degrees F.
• In a medium-size pot over medium-high heat, add the olive oil. Season the chicken with salt and pepper, and brown on both sides until golden, about 5 minutes on each side. Remove the chicken from the pan to a cutting board and reserve.
• To the same pot add the garlic, shallots, and carrots and saute until golden. Remove the vegetables to a bowl and reserve. Turn the heat down to medium.
• Melt the butter in the pot, whisk in the flour and cook for 1 minute. Stir in the chicken stock, and potatoes and cook until potatoes are mostly cooked but still firm, about 8 to 10 minutes. The chicken stock will have thickened to a sauce consistency. Turn off the heat.Chop the chicken into chunks and add the chicken and veggies back to the pot. Stir in the peas, and then the 1 1/2 tablespoons garam masala and 2 teaspoons salt. Ladle the mixture into 4 (10-ounce) oven safe bowls.
• On a flat work suface, dust the puff pastry with flour and roll it out just a little thinner than it comes. Cut the puff pastry in squares large enough to hang over the sides of each bowl. Cover the bowls with the puff pastry pressing down around the sides. Brush with a touch of olive oil and sprinkle with some more garam masala. Cut a slit in the top of the pastry to allow steam to escape. Transfer to the oven and bake until the tops are golden brown, about 15 minutes.

Steps:

• In a small bowl, mix together 3/4 tablespoons of oil, 1/2 tablespoon of butter, 4 teaspoons of garam masala, 1 1/2 teaspoons of ginger, 6 cloves of garlic, and 1 teaspoons of salt. Place hens in a large baking dish or plastic bag, loosen the skin from the breast and legs and, using your hands, spread a good part of the mixture underneath. Rub the remaining marinade inside the hen's cavity and over the skin. Loosely cover, refrigerate, and let marinate 30 min or up to 12 hours.
• Remove hens from marinade and left any excess drip off. Let hens sit at room temp while oven warms up, about 30 minutes. Place probe thermometer into thickest portion of the thigh making sure not to hit bone.
• Arrange the rack in the center of the oven and preheat to 425 degrees F.
• Combine remaining 3/4 tablespoon oil, 1 1/2 teaspoons of garam masala, 1/2 teaspoon of ginger, 2 cloves of garlic, and 1 1/2 teaspoons of salt (more or less to taste) in a large bowl. Place cut vegetables in it and toss until the vegetables are well coated. Season veggies with freshly ground black pepper (to taste) Place at bottom of large roasting pan which has been sprayed with nonstick spray.
• Place hens breast side up on top of vegetables and bake for 15 min at 425 degrees F. Reduce heat to 375 degrees F. When internal temperature hits 145 degrees F, brush yogurt on hens. Make sure to just do a thin and light coating of yogurt. You don't want it to be very thick. When internal temperature hits 160 remove from oven and loosely cover with foil. This is also the time to check the vegetables in the pan and make sure that they're done to your liking. If you'd like them softer, simply put the vegetables back in the oven while the hens are resting.
• Let hens rest, covered, for 15 minutes which also insures that carryover cooking will take the temp up to above 165 degrees F, for example mine ended up at 166.4 degrees F which was perfect. If you're uncomfortable with this doneness, go ahead and roast until 165 degrees (which is the temperature which poultry must be at to be done and safe) and then let hens rest covered, for 15 minute After hens have rested cut each one in half, through the breast and backbone (I just use a big sharp knife or you could use poultry shears) so that each person gets a half a hen. Divide the vegetables among the four plates and serve with a simple green salad or some rice to round out the meal.