SPICY CHICKEN CURRY MEATBALLS
A tasty take on chicken tikka masala. Serve over warm rice or with naan! Don't let the number of spices scare you off, the flavor of this dish is complex and satisfying.
Provided by SunnyDaysNora
Categories Main Dish Recipes Meatball Recipes
Time 45m
Yield 6
Number Of Ingredients 31
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and coat with cooking spray.
- Mix ground chicken, bread crumbs, olive oil, onion, ginger paste, garlic, curry powder, salt, and pepper together in a bowl until thoroughly combined. Roll mixture into thirty 1-inch balls and place on the prepared baking sheet.
- Bake in the preheated oven until cooked through, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add onions, garlic, and ginger paste; saute until onions become soft, about 5 minutes. Add sugar, garam masala, cumin, ginger, curry powder, cinnamon, chicken bouillon, paprika, cayenne, turmeric, onion powder, and salt; stir to combine. Stir in tomato sauce, diced tomatoes, heavy cream, and water. Cook until warmed through, about 5 minutes. Add butter and stir to melt.
- Cook sauce over medium-low heat for 30 minutes. Stir cooked meatballs into the sauce.
Nutrition Facts : Calories 486.4 calories, Carbohydrate 32.2 g, Cholesterol 113.5 mg, Fat 32.2 g, Fiber 4.1 g, Protein 23.3 g, SaturatedFat 14.7 g, Sodium 1029 mg, Sugar 8.8 g
SPICY CURRY MASALA CHICKEN NIBBLES
Spicy and great tasting bites, when friends are around for few drinks.....My kids loved it....Finger Licking
Provided by Hitesh Kumar
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken wings between joints. This will make them nibble size.
- Wash chicken nibble throughly and let it dry in a seive.
- In large bowl, mix flour, salt, cayenne pepper & garlic powder.
- Add Chicken nibble and with hand -- mix well, ensuring nibbles are well evevnly and well coated.
- In a Wok, heat enough oil to deep fry nibbles.
- When Oil is hot, put enough nibbles(do not over crowd). Every few minutes stir the chicken, so that it cooks evenly. Cook for about 6-8 minutes -- till it is lightly golden. Take out leave aside in a bowl.
- Once all chicken is cooked, drain oil from Wok and clean with paper towel.
- Curry Sauce.
- On medium heat, place Wok. Add Butter. once its little soft, add all ingredients, except corrindar. Stir well on low/medium heat for a minute. Taste for salt and chilli hotness. Adjust accordingly.
- Now add chopped orriandar and stir for another minute.
- Add cooked nibbles to the curry sauce and mix well on low heat for a minute. Keep stirring until nibbles is well coated.
- Ready to serve :-).
Nutrition Facts : Calories 2956.1, Fat 297.8, SaturatedFat 59.9, Cholesterol 272.6, Sodium 1626.5, Carbohydrate 26.4, Fiber 1.7, Sugar 0.3, Protein 50
SPICY CHICKEN CURRY
Garam Masala, similar but NOT identical to curry powder, can be found in East Indian food shops and sometimes in the 'Ethnic Foods' section at the supermarket. Serve hot with fried bread or rice, if desired.
Provided by SAI
Categories World Cuisine Recipes Asian Indian
Yield 5
Number Of Ingredients 11
Steps:
- Rinse chicken pieces and pat dry. Set aside. Grind poppy seeds into a paste.
- In a large skillet, saute onions and green chiles in oil until golden brown. Add ginger garlic paste and continue to saute. Add poppy seed paste and reserved chicken pieces, continuing to saute. Stir all together; after chicken is well mixed with the 'gravy', add the red chili powder and pour 2 cups of water over the mixture. Cover skillet and let simmer about 12 to 15 minutes, until chicken is cooked through.
- After chicken is 'well-boiled' (the oil should be floating on top of the skillet liquid), add the garam masala and turmeric powder and turn off the stove. Stir all together and serve.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 10.6 g, Cholesterol 52.7 mg, Fat 13.8 g, Fiber 3 g, Protein 23 g, SaturatedFat 2 g, Sodium 303.7 mg, Sugar 4.2 g
CURRY STAND CHICKEN TIKKA MASALA SAUCE
A classic curry-stand recipe. This is not haute cuisine; this is the kind of nuclear-orange tikka masala that you crave when you stumble out of a pub at 2 a.m. I make vast quantities of the sauce at one time, and it freezes very well. I also added much more cayenne pepper than 1 teaspoon, but I give out the recipe like this for people who don't like heat.
Provided by Chris Bellers
Categories World Cuisine Recipes Asian Indian
Time 1h20m
Yield 6
Number Of Ingredients 18
Steps:
- Heat ghee in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.
- Stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. Simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
- Heat vegetable oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. Transfer chicken and any pan juices into the sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust salt and sugar to taste.
Nutrition Facts : Calories 327.8 calories, Carbohydrate 13.2 g, Cholesterol 105.8 mg, Fat 23.4 g, Fiber 2.3 g, Protein 17.9 g, SaturatedFat 12.7 g, Sodium 980.5 mg, Sugar 7.2 g
CHICKEN MASALA CURRY
Though not necessarily authentic, this curry is as good or better than anything i've ever had in a restaurant. Pieces of meat and/or vegetable are simmered in a fragrant sauce thickened with onions, garlic and ginger. Great over rice or accompanied with a piece of warm naan bread.
Provided by Waylando
Categories Curries
Time 1h50m
Yield 2 pints of sauce, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a dutch oven or other large pot.
- Cook the onions over medium heat until softened.
- Add garlic and ginger, continue to cook until fragrant and softened.
- Remove from heat, add Curry powder, cumin, and coriander.
- Pour 1/2 cup water into a blender. Add cooked vegetables and blend on high until very, very smooth. Add additional water if necessary.
- Pour sauce back into pot and stir in tomato paste and Chilis, if using.
- Cover and cook for at least 30 minutes, but no more than an hour. -Note- Sauce will bubble and gloop violently all over your range if you do not cover.
- Add chicken pieces, cook until tender and 160 - 170 degrees F.
- Remove from heat, stir in cilantro and yogurt and serve over rice.
Nutrition Facts : Calories 539.8, Fat 28.4, SaturatedFat 6.9, Cholesterol 139.2, Sodium 274.9, Carbohydrate 23.3, Fiber 5.2, Sugar 8.6, Protein 48.6
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SPICY INDIAN CURRY RECIPE WITH CHICKEN - FOOD & WINE
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- Heat 2 very large, deep skillets. Add 2 tablespoons of the oil to each. Season the chicken pieces with salt and add half of them to each skillet. Cook over high heat until golden brown, about 3 minutes per side. Transfer the chicken pieces to a large bowl. Add the remaining 2 tablespoons of oil to the skillets along with the jalapeños and dried red chiles. Cook over moderately high heat until sizzling, about 30 seconds. Divide the onions, garlic and ginger between the skillets and cook, stirring occasionally, until deep brown, about 8 minutes.
- Spoon the onion mixture into a food processor. Add the coriander, cumin, fenugreek seeds, cinnamon, cloves, nutmeg, paprika and 1 teaspoon of salt and puree. Transfer half of the onion mixture to each of the skillets. Add the tomatoes and chopped cilantro to the food processor and puree.
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