Indian Lime Chicken Recipes

INDIAN LIME CHICKEN

Steps:

• Make three incisions in the top of each chicken breast.
• Place the chicken in the marinade, evenly coat, leave for at least one hour or overnight.
• Place under a preheated grill and cook for 15-20 minutes until beginning to char and completely cooked through.
• Slice each breast, lay on a bed of cooked rice with diced red pepper and chopped coriander stirred through.

SPICY GARLIC LIME CHICKEN

Steps:

• In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
• Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with sauce.

LIME CURRY CHICKEN

Steps:

• Cut chicken into thin slices.
• In a large non-stick skillet, heat oil and saute shallots until softened.
• Add bell pepper and cook until tender; stir in curry powder.
• Add chicken and stir fry until chicken is no longer pink.
• Add lime juice.
• Just before serving, stir yogurt into the skillet; garnish with parsley and almonds.
• Per Serving: 185 cal, 72mg chol, 5g carb, 28g pro, 75mgNa, 6g fat Exchanges: 3 1/3 low fat meat, 1 veg %fat = 23%.

LIME PICKLE RECIPE

Steps:

• Using a fork, stab about 20 holes in each lime, then cut each into 8 to 10 wedges. Place in a mixing bowl and add the garlic, ginger, salt and chilli powder
• Mix well with your hands, coating the limes and pressing down on them to release a lot of juice.
• Transfer the limes to a steamer, leaving the juice in the bowl, and steam for about 15 minutes until quite soft.
• Transfer the limes to a sterile glass jar and pour in the juices from the mixing bowl. Stir well.
• Cover tightly and set in the sun for two days or in a warm place like a kitchen window if the sun isn't cooperating. Stir every 10 to 12 hours to keep the limes coated with the juices.
• After two days, heat the oil for the tempering in a large frying pan over high heat. When visibly hot, stir in the mustard seeds. They will begin to crackle. When they do, stir in the cumin seeds and asafoetida and infuse for another 30 seconds.
• Allow to cools some and then pour this over the limes in the jar. Place back in a sunny spot, tightly covered for another two days.
• You can eat it immediately but the lime pickle will get even better if you allow it to sit in the fridge for another week before serving.

INDIAN-SPICED GRILLED CHICKEN

Steps:

• Whisk onion, lemon (or lime) juice, oil, garam masala and salt in a bowl until well combined.
• 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.
• Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler.
• 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.
• To broil: Line a broiler pan (or baking sheet) with foil and coat with cooking spray. Place the chicken on the foil. Broil, watching carefully and turning at least once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 10 to 15 minutes total.

INDIAN STYLE CHICKEN YOGURT CURRY

Steps:

• Place spices, salt and pepper, onion, garlic and passata in a slow cooker and stir until well combined.
• Add chicken and stir well
• Cook on high for 4 hours
• About 20 minutes before serving, slowly add about 1 cup of hot liquid, bit by bit to the whole milk yogurt to slowly warm it up and prevent curdling.
• Pour yogurt back into slow cooker and continue to heat
• Serve with rice and naan bread, fresh lime wedges and cilantro