INDIAN SPICE BOX CHICKEN
Serve this exquisitely flavoured chicken dish with mounds of fluffy rice
Provided by Roopa Gulati
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 12
Steps:
- Make the Chilli-ginger garnish (see right), before you start the chicken.
- Cut down the length of the green chillies, then remove the seeds by scraping them out with a teaspoon. You may want to wear rubber gloves for this job - fiery seeds can give the fingers a real chilli sting. Cut off the stalk ends, chop the chillies into rough pieces and put them in a blender or food processor. Peel and roughly chop the garlic and add to the chillies. Do the same with the ginger.
- Pick the leaves off the coriander and drop them into the blender as you go (reserve the stems for the garnish). Tip in the yogurt and blitz everything to a puree. This can take a few minutes and you may have to stop the blender a few times to scrape all the gunge down from the sides - a rubber spatula will make this job much easier.
- Peel, halve and thinly slice the onions. Pull the skin off the chicken, using kitchen paper to help you get a good grip. Heat the oil in a saute pan over a medium heat until hot - when you drop in a spice seed or two it should sizzle. Toss in the fennel and cumin seeds and let them crackle and pop for 10-20 seconds, stirring all the time so they don't burn. They're ready when you get a lovely whiff of warm nuts. If the oil starts to smoke, remove pan from the heat.
- Plop in the butter and let it melt, then throw in the sliced onions and turn the heat down a tad. Stir to mix the onions and spice seeds, then cook for about 10 minutes until the onions are meltingly soft and tinged golden brown. Give them a vigorous stir now and then, but don't stir them too often or they won't take on any colour.
- Push the onions to one side of the pan, then add the chicken thighs, smooth side down. Increase the heat to between medium and high and fry the chicken until it's golden brown on both sides. This should take about 15-20 minutes and you will need to turn the pieces over halfway (a pair of tongs are good for this). Watch carefully in case the onions start to brown too much - if they do, pile them up on top of the chicken.
- Stir in some of the yogurt mixture and cook until it disappears - repeat a dollop at a time. Whizz 150ml/¼ pint cold water in the blender to use the last bits of the mixture and add to the pan with a pinch of salt. Stir until bubbling, scraping up any crispy bits. Reduce the heat to its lowest and cover the pan tightly. Simmer for 30-35 minutes or until the chicken is tender when pierced, stirring and turning halfway and adding a splash of hot water if the sauce is too dry. Serve sprinkled with finely chopped coriander stems and a little chilli garnish (put the rest in a bowl on the table).
Nutrition Facts : Calories 706 calories, Fat 53 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 1 grams fiber, Protein 50 grams protein, Sodium 0.67 milligram of sodium
INDIAN SPICEBOX GRILLED CHICKEN
As someone who married into an Indian family, I love my "masala dubba" or "spice box." Indian cuisine draws on subtle blends of many spices, so it's handy to have all of them in this one tin with little cups, like a palette! This recipe is so easy and so healthy -- if you want to spice it up for adults, you can add cayenne to...
Provided by Jess Grearson
Categories Chicken
Time 20m
Number Of Ingredients 8
Steps:
- 1. Trim chicken breasts and slice horizontally, not quite through, opening up like a book. Pound flat to ½" even thickness. Sprinkle with salt and pepper.
- 2. Combine yoghurt, garlic, garam masala, cumin and turmeric together. Spoon mixture into a glass lidded container. Add chicken and turn to cover with marinade. Let marinate 20 minutes to overnight.
- 3. Prepare grill to medium heat, oiling grill rack. Place chicken onto grill ; grill turning once, about 3-4 mintues per side. Check for doneness (160 degrees) then let rest off heat.
- 4. Sprinkle chicken with fresh minced cilantro, and serve with lime wedges, and fresh slivers of sweet onion and fresh tomato wedges if desired.
SPICED INDIAN GRILLED CHICKEN
Provided by Food Network
Time 1h45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the fenugreek, garam masala, sugar, garlic, cardamom, peppercorns, salt, yogurt, and tomato paste in a large bowl and mix well; set aside 1/4 cup of the marinade for basting. Add the chicken thighs and drums and coat well. Cover the bowl and let marinate in the fridge for 45 minutes to 4 hours.
- When ready to cook, preheat a grill to medium-high. Remove the chicken pieces from the marinade and place on the hot grill. Basting regularly with the reserved marinade, cook until the chicken is done and juices run clear, about 35 to 40 minutes.
SPICY INDIAN GRILLED CHICKEN
Make and share this Spicy Indian Grilled Chicken recipe from Food.com.
Provided by Comedie
Categories Asian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine all marinade ingredients well.
- Coat chicken pieces in marinade paste.
- Marinate from 1 hour, or up to overnight in the refrigerator.
- Grill over medium coals until browned, about 15 minutes each side.
INDIAN STYLE GRILLED CHICKEN
From Relish Magazine May 2010. This grilled chicken has an addition of hot sauce. If you like your chicken less spicy only add 1/4 cup.
Provided by mary winecoff
Categories Chicken Thigh & Leg
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients except chicken in a large bowl; stir until well blended. Add chicken, turning to coat well. Cover and refrigerate at least 8 hours and up to 24 hours.
- Prepare grill and spray grate with cooking spray.
- Remove chicken from marinade and place on a platter. Discard marinade. Grill chicken skin side down 6 to 8 minutes; turn and grill second side 6 to 8 minutes.
Nutrition Facts : Calories 2028, Fat 142.2, SaturatedFat 41.9, Cholesterol 703.2, Sodium 1556.7, Carbohydrate 2.8, Fiber 0.3, Sugar 1.4, Protein 173.1
GRILLED INDIAN-SPICED BUTTER CHICKEN
Categories Chicken Garlic Ginger Onion Marinate Yogurt Dinner Spice Hot Pepper Summer Grill/Barbecue Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Marinate chicken:
- Purée onion, garlic, ginger, salt, chile, and vinegar to a smooth paste in a food processor. Transfer to a large wide bowl and whisk in yogurt, coriander, oil, turmeric, and cayenne. Add chicken pieces and turn to coat thickly. Cover with plastic wrap and marinate, chilled, at least 16 hours. Let stand at room temperature 30 minutes before grilling.
- Make ghee:
- Bring butter to a boil in a 1-quart heavy saucepan over moderate heat. When foam completely covers butter, reduce heat to very low. Cook butter until a very thin crust begins to form on surface and milky white solids fall to bottom of pan, about 8 minutes. Continue to cook butter, watching constantly, until solids at bottom of pan turn light brown and butter has a nutty fragrance, 8 to 16 minutes.
- Remove pan from heat and let butter stand 1 minute. Pour through a sieve lined with a dampened heavy-duty paper towel or a triple layer of cheesecloth into a bowl, discarding solids.
- Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure .
- To cook chicken using a charcoal grill: Lightly oil grill rack. Put chicken (still heavily coated with marinade) on rack over area of grill with no coals underneath. Drizzle chicken with about 1 tablespoon ghee. Cook chicken over medium-high heat, turning over and drizzling with ghee every 5 minutes, until cooked through, 20 to 25 minutes.
- To cook chicken using a gas grill: Lightly oil grill rack. Put chicken over shut-off burner. Cook chicken, turning over and drizzling with ghee every 5 minutes, until cooked through, about 20 to 25 minutes. (Cover grill between turns.)
- Serve chicken drizzled with any remaining ghee.
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- Place chicken in a shallow dish or 1-gallon sealable plastic bag. Add the marinade and refrigerate for at least 1 hour and up to 12 hours. Remove from the marinade and pat dry.
- To grill: Oil the grill rack (see Tip). Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 8 minutes per side.
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- Use a sharp knife to cut slits into the chicken pieces; this will allow the marinade to really get into the chicken. 3 slits per drumstick and 4 to 5 per thigh should do the trick.
- Usually, Tandoori Chicken calls for the skin to be removed, but I left it on because you want that crispy chicken skin (obviously). You can decide for yourself, but be aware that skin-on chicken is more prone to flare-ups when grilling. You’ll have to watch the chicken more closely while it’s on the grill and flip the pieces more often to avoid hot spots--all reasonable trade-offs for some extra flavor!
- Place the chicken in a large dish. Spread the marinade all over the chicken and let marinate at least 12 hours, but not more than 2 days. We marinated our chicken for 16 hours, and even more marinating time wouldn’t have hurt!
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- Add all ingredients to a gallon-sized ziptop bag, seal, and squish the chicken around to coat it well and evenly. Place bag in the fridge and marinate for at least 30 minutes (if you can plan ahead and marinate overnight, even better).
- Preheat grill to medium-high. Remove chicken from the bag using tongs and place it on the grill; discard the bag and extra marinade. Grill chicken on each side for about 4 to 5 minutes or until done. Because I used breast tenders, they cook very quickly, in about 8 minutes total. Large breasts will take longer to grill. After chicken is done, set aside to rest. While it rests, make the dipping sauce.
- To a small bowl, add all ingredients except cilantro, and whisk to combine. Taste, check for seasoning balance and desired consistency, and if necessary add more salt, pepper, oil, honey, etc. to taste.
- Optionally garnish the chicken with cilantro before serving it with the dipping sauce on the side. Chicken is best fresh but will keep airtight in the fridge for up to 5 days; dipping sauce will keep airtight for up to 1 week in the fridge.
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