Indian Baked Chicken Recipes

INDIAN BAKED CHICKEN

Indian Baked Chicken image

Cumin and turmeric give this hearty entree just the right amount of Indian flavor while maintaining appeal for the picky eaters in the bunch. -Stephanie Kurin, Muncie, Indiana

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 pound small red potatoes, quartered
4 medium carrots, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
6 boneless skinless chicken thighs (about 1-1/2 pounds)
1 can (14-1/2 ounces) chicken broth
1 can (6 ounces) tomato paste
2 tablespoons olive oil
1 tablespoon ground turmeric
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper

Steps:

Place the potatoes, carrots and onion in a greased 13x9-in. baking dish; add chicken. In a small bowl, combine the remaining ingredients and pour over top., Cover and bake at 400° for 1 to 1-1/4 hours or until a thermometer inserted into chicken reads 180° and vegetables are tender.

Nutrition Facts : Calories 323 calories, Fat 13g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 612mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges

INDIAN BUTTER CHICKEN (CHICKEN MAKHANI)

Indian Butter Chicken (Chicken Makhani) image

Delicious Indian butter chicken at home. It is so flavorful and easy to prepare. Add your favorite veggies to make it a complete meal. The entire family loves it. Serve over warm basmati rice along with some naan bread.

Provided by RFalgout

Categories World Cuisine Recipes Asian Indian

Time 1h8m

Yield 4

Number Of Ingredients 18

Ingredients

2 teaspoons garam masala
2 teaspoons tandoori masala powder
2 teaspoons Madras curry powder
1 teaspoon ground cumin
½ teaspoon ground cardamom
½ teaspoon ground cayenne pepper
salt and ground black pepper to taste
1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
3 tablespoons butter, divided
1 yellow onion, chopped
1 tablespoon lemon juice
4 cloves garlic, minced
2 teaspoons chopped fresh ginger
1 cup tomato puree
1 cup half-and-half
¼ cup plain yogurt
⅓ cup cashews
1 bunch fresh cilantro, stems removed

Steps:

Mix garam masala, tandoori masala, curry, cumin, cardamom, cayenne, salt, and black pepper together in a small bowl to make spice mixture.
Place chicken in a large bowl and add 1/2 the spice mixture; turn to coat evenly.
Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, lemon juice, garlic, and ginger; cook and stir until combined, about 1 minute.
Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.
Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.
Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.

Nutrition Facts : Calories 552 calories, Carbohydrate 22 g, Cholesterol 142 mg, Fat 38 g, Fiber 4 g, Protein 33.2 g, SaturatedFat 15.7 g, Sodium 541.7 mg, Sugar 7.4 g

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