Indian Dill Chicken Recipes

CHICKEN DILLY

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large skillet, saute chicken until browned. Remove from skillet and set aside. In same skillet, saute eggplant slices until slightly browned.
• Place sauteed chicken and eggplant in a lightly greased 9x13 inch baking dish. Top with tomato and onion slices, then sprinkle with dill weed, turmeric and salt to taste.
• Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken is cooked through and juices run clear.

LEMON & DILL CHICKEN

Steps:

• Season chicken breasts on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
• Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.
• Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon chopped fresh dill.

GREEK YOGURT-AND-DILL-MARINATED CHICKEN

Steps:

• Combine yogurt with olive oil, vinegar, curry powder, and cumin in a large bowl. Add dill, garlic, and lemon zest to the marinade. Season with pepper.
• Submerge chicken in the marinade and coat well. Cover the bowl and refrigerate, 2 to 4 hours.
• Remove chicken from marinade; let rest until chicken reaches room temperature, about 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking pan with oil.
• Place chicken on the prepared baking pan, making sure chicken pieces are not touching.
• Bake in the preheated oven for 15 minutes. Flip and continue cooking until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from oven and cover loosely with aluminum foil. Let rest for 5 minutes before serving.

INDIAN DILL CHICKEN

Steps:

• Cook rice.
• Heat up a frying pan over medium high heat.
• Chop onion.
• Put enough olive oil in the preheated pan to saute the onion.
• Saute the onion.
• After a minute or two add the garlic to the pan.
• Saute the mixture util the onion is translucent.
• Chop the chicken breast while the onion is cooking. Salt one side of the chicken. Make sure that the chicken is dry before cooking it.
• Transfer the cooked onion and garlic to a wok.
• Put the pan back on the heat and turn it up higher.
• Once the pan is hot add enough olive oil to saute the chicken, then add the chicken.
• Cook the chicken for about 3 minutes per side so that it gets a good sear on each side.
• As the chicken cooks add the sour cream to the wok with the garlic and onions.
• Heat the wok mixture on low to medium low heat. Make sure not to heat too fast or the sour cream will seperate.
• When the chicken is done cooking add it to the wok mixture.
• Add cinnamon, turmeric, dill, and salt to mixture and stir.
• Once heated serve with the rice.

INDIAN POTATOES WITH DILL

Steps:

• Cut peeled potatoes into 1 inch cubes and cook them in salted water (potatoes need to be completely covered) for 15 minutes. Drain well.
• Wash the fresh dill. Remove any hard stems. Chop roughly.
• Heat oil in a heavy bottom pan and fry garlic on low heat for 30 seconds. Add turmeric, mustard seeds, asafoetida and whole dried chillies, cover until the mustard seeds have popped.
• Add the potatoes and mix. Add chopped dill. Fry uncovered for ca 5 minutes.
• Remove the chillies before serving.