Indian Style Chicken Breasts With Vegetables Recipes

INDIAN CHICKEN WITH VEGETABLES (MURGH SUBJI WALA)

Steps:

• Remove skin and all visible fat from chicken; cut small slits into chicken to allow seasoning to penetrate; set aside.
• Heat oil in large saucepan; cook chicken pieces over medium-high heat until chicken is opaque, turning frequently, 5-6 minutes.
• Remove chicken from pan and set aside.
• Add cumin, onion, garlic, turmeric, and ginger to pan; cook stirring constantly until onions are caramelized, about 6-7 minutes.
• Add bell pepper, tomato, mushrooms, cayenne pepper, coriander powder and salt, stirring to mix well.
• Place chicken in pan, cover, reduce heat, and simmer till chicken is tender, 25-35 minutes.
• Remove from heat and sprinkle with garam masala.
• Serve with rice, hot breads such as naan or rotis, and vegetable dishes such as chole or saag, and possibly a salad.
• I also like to have fresh chilies and lemon wedges available as condiments also.

SAUCY INDIAN-STYLE CHICKEN & VEGETABLES

Steps:

• Microwave sweet potatoes and water, covered, on high just until potatoes begin to soften, 3-4 minutes., In a 5- or 6-qt. slow cooker, combine vegetables and chicken; add sauce and salt. Cook, covered, on low until meat is tender, 4-5 hours. If desired, top with cilantro; serve with warmed naan., Freeze option: Omitting cilantro and naan, freeze cooled chicken and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently; add water if necessary. If desired, sprinkle with cilantro. Serve with warmed naan.

EASY INDIAN-STYLE CHICKEN

Steps:

• Heat the vegetable oil in a large skillet over medium heat. Add cumin seeds, and fry for a few minutes until they become fragrant and begin to pop. Stir in chopped onion, and cook until the onion has softened and turned translucent, 3 to 4 minutes.
• Stir together tomato paste and water, and pour into skillet. Stir in chicken, and cook until it has firmed and turned white, about 5 minutes. Add coconut milk, brown sugar, chile paste, cayenne pepper, turmeric, salt, and pepper.
• Bring mixture to a simmer, then reduce heat to medium-low, cover, and continue to simmer until the chicken is tender and no longer pink in the center, about 15 minutes. Sprinkle with chopped cilantro before serving.