CHEF JOHN'S CHICKEN TIKKA MASALA
I probably get more requests for Indian food than any other ethnic cuisine, so I was very excited to be posting this recipe for chicken tikka masala; until I found out it's actually a British recipe. This is usually done with heavy cream, but I like to use coconut milk instead; the subtle sweetness it provides works beautifully with the spices in the dish. Serve with steamed rice.
Provided by Chef John
Categories World Cuisine Recipes Asian Indian
Time 1h10m
Yield 4
Number Of Ingredients 22
Steps:
- Place chicken in a bowl and drizzle vegetable oil over chicken; toss to coat.
- Whisk kosher salt, garam masala, ground cumin, ground coriander, smoked paprika, ground turmeric, black pepper, cayenne pepper, and cardamom together in a small bowl. Season chicken with spice mixture and turn to coat evenly.
- Melt clarified butter in a large, heavy skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-size pieces.
- Reduce heat under the skillet to medium-high. Stir onion into skillet; saute until onion softens and turns translucent, 5 to 6 minutes. Add tomato paste and stir. Saute until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture and cook until fragrant, about 1 minute.
- Pour the crushed tomatoes into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes.
- Stir chicken, any accumulated juices from the chicken, cilantro, and red pepper flakes into tomato mixture; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 625.3 calories, Carbohydrate 19.2 g, Cholesterol 122.4 mg, Fat 48.2 g, Fiber 5 g, Protein 33.5 g, SaturatedFat 27.1 g, Sodium 1325.2 mg, Sugar 4.6 g
KOSHER INDIAN CHICKEN
I love the Indian spice combinations, but I had to alter some recipes to get to something that I could make with the ingredients and tools on hand...the result pleased the whole family, and that is truly rare! This one will have Indian spices wafting through your kitchen into every room of the house. There will be enough sauce left over to pour over a bed of saffron rice.
Provided by GalicioBocharit
Categories Chicken
Time 1h
Yield 8 drumsticks, 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix spices with minced onion and garlic. In a separate bowl, mix the flour with the yogurt, and then mix in the lemon juice.
- Melt the margarine in a frying pan with the oil. Add the chicken and cook for 5 minutes on medium heat.
- Flip the chicken over, add the spice mixture and cook for an additional 5 minutes.
- Add the wine, cover the pan and cook for 10 minutes.
- Remove the chicken alone (without the sauce) from the frying pan and put in an open baking pan. Pour the remaining contents of the frying pan into the yogurt-lemon juice-flour mixture and mix.
- Pour this mixture over the chicken in the pan and bake for 15-20 minutes on medium heat.
Nutrition Facts : Calories 698.6, Fat 30.9, SaturatedFat 6.7, Cholesterol 118.3, Sodium 562.6, Carbohydrate 60.4, Fiber 4.5, Sugar 3.8, Protein 39.1
COCHIN CORIANDER-CUMIN CHICKEN FOR PASSOVER
Provided by Joan Nathan
Categories dinner, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- If using whole spices, heat a frying pan over medium heat. Add the cardamom, cloves, peppercorns, coriander seeds, cinnamon stick, anise seeds and cumin seeds; stir until the seeds start to pop, about 3 minutes. Grind them in a small blender, coffee grinder or mortar and pestle along with the nutmeg, turmeric and salt. If using ground spices, simply mix them all together in a small bowl. Rub the mixture into the chicken, transfer to a plastic bag and refrigerate for at least 2 hours or overnight.
- In a large Dutch oven over medium heat, heat the oil until shimmering. Add the onions and sauté until golden. Add the chicken and sauté for 1 minute. Add tomatoes, curry leaves, vinegar and 1/2 cup water. Bring to a boil, reduce to a simmer and cook, covered, until the chicken is soft and cooked through, about 20 minutes.
- In a food processor, blend the ginger, garlic, cilantro, mint and 2 of the chiles. Taste and add more chiles if desired. Stir into the chicken and simmer for another 5 minutes. Serve over rice, if desired.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 369 milligrams, Sugar 4 grams, TransFat 0 grams
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