Pan Fried Chicken Breasts With Indian Yogurt Marinade Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

YOGURT-MARINATED FRIED CHICKEN WITH SAFFRON AND PAPRIKA



Yogurt-Marinated Fried Chicken With Saffron and Paprika image

Here is a fried chicken recipe that is the best kind of weeknight cooking, with ingredients found quickly at most local grocery stores, whirled in a food processor and then left overnight to turn into something delicious the next evening. A yogurt marinade helps tenderize the boneless, skinless chicken thighs, infusing them with saffron and paprika, and a quick frying lends the meat a crispy, minty coating. You can marinate the chicken for 3 hours or overnight, but you set the timetable depending on whatever else is going on. This chicken will adapt. Make one night, finish the next. That's living.

Provided by Julia Moskin

Categories     dinner, main course

Time 45m

Yield 8 servings

Number Of Ingredients 12

1/2 teaspoon saffron
2 cups plain whole-milk yogurt
1 tablespoon chopped garlic
2 1/2 pounds boneless, skinless chicken thighs
2 1/4 cups flour
2 1/2 teaspoons paprika
1 tablespoon plus 3/4 teaspoon dried mint
1 tablespoon plus 3/4 teaspoon salt, more for sprinkling
1/2 teaspoon black pepper
Oil for frying
1 cup walnut pieces
1 lemon, cut into wedges

Steps:

  • In a small bowl, combine saffron with 1 tablespoon water and let soak 10 minutes. Place in food processor with yogurt and garlic and purée until smooth and yellow. Place chicken in glass or ceramic bowl; pour yogurt mixture on top, turn to coat; cover and refrigerate at least 3 hours or overnight.
  • In a medium bowl, combine flour, paprika, mint, salt and pepper. Heat a generous half-inch oil in a deep skillet over medium heat. Drop in a bit of bread to test temperature; oil should bubble vigorously. Working in batches to avoid crowding, dredge chicken pieces in flour mixture, then fry until golden brown on both sides, about 5 minutes a side. Remove and drain on paper towels.
  • Sprinkle with salt and serve immediately, topped with walnuts and lemon wedges.

Nutrition Facts : @context http, Calories 700, UnsaturatedFat 41 grams, Carbohydrate 32 grams, Fat 48 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 6 grams, Sodium 165 milligrams, Sugar 3 grams, TransFat 0 grams

INDIAN YOGURT MARINADE



Indian Yogurt Marinade image

This recipe for Indian yogurt marinade, adapted from "Martha Stewart's Cooking School," is used to make Pan-Fried Chicken Breasts.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Indian-Inspired Recipes

Yield Makes enough for 1 pound of meat

Number Of Ingredients 10

1 tablespoon plus 1 teaspoon coriander seeds
1 teaspoon fennel seeds
2 teaspoons mustard seeds
2 green cardamom pods
6 cloves garlic, coarsely chopped
2 teaspoons coarse salt
Zest and juice of 2 limes
4 small chiles, coarsely chopped
1 medium onion, coarsely chopped
1/2 cup plain yogurt

Steps:

  • Toast coriander seeds, fennel seeds, mustard seeds, and cardamom pods in a dry skillet over medium heat until they darken slightly and become fragrant, about 1 1/2 minutes. Grind to a fine powder in a spice grinder (or clean coffee grinder).
  • Transfer to a blender, along with garlic, salt, lime zest and juice, chiles, onion, and yogurt. Blend to form a smooth paste.
  • Transfer to a nonreactive dish. Refrigerate until ready to use, up to 3 days.

INDIAN FRIED CHICKEN



Indian Fried Chicken image

This fried chicken is very similar to Chicken 65, a yogurt-marinated, chili-spiced chicken dish that hails from Southern India. There are many theories about the origins of Chicken 65, but most sources agree it originated in the city of Chennai, and perhaps in the year 1965. What's certain, however, is that today it's gone viral all over India and has plenty of fans worldwide. This recipe combines the universal favorite of crispy fried chicken with a version of the classic Chicken 65 masala (spice mix). The result is delicious chicken with plenty of oomph: Moist and juicy on the inside, with a burst of spice and crunch on the outside. You can serve it as an appetizer, as Chicken 65 is often eaten in India, or as a main course. Here we suggest a side of cool cilantro-yogurt chutney to use as a dipping sauce, but you can also present it simply with a topping of sliced onions tossed with lime, red chili powder and salt.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 24

3 tablespoons Kashmiri chili powder, or more or less depending on desired spice
1 tablespoon paprika
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
1/2 teaspoon ground black pepper
Kosher salt
1/2 cup plain yogurt (not Greek)
4 cloves garlic, grated
One 2-inch piece ginger, grated
3 pounds boneless skinless chicken thighs
Oil, for frying
1 cup semolina flour (regular, not fine)
1 cup rice flour
Lemon wedges, for garnish
Fresh cilantro, for garnish
Cilantro-Yogurt Chutney (recipe follows)
2 cups fresh cilantro, leaves and tender stems
1/2 cup plain full-fat Greek yogurt
2 to 3 Thai green chiles or 1 serrano chile, coarsely chopped
1 clove garlic, smashed
Zest and juice of 1 lime (about 2 tablespoons juice)
Kosher salt

Steps:

  • Whisk together the chili powder, paprika, coriander, cumin, turmeric, garam masala, black pepper and 2 tablespoons salt in a large bowl. Stir in the yogurt, garlic and ginger and mix well. Add the chicken and coat each piece thoroughly with the yogurt mixture. Cover and marinate for at least 1 hour and up to 4 hours.
  • When ready to cook, heat a large, heavy pot filled with 2 inches of oil to 350 degrees F. Set a wire rack over a rimmed baking sheet.
  • Meanwhile, whisk together the semolina and rice flour in a large bowl. Remove the chicken from the marinade and dredge each piece in the flour mixture until completely coated.
  • Working in batches to avoid crowding the pan, fry the chicken in the oil until golden and cooked through, 4 to 5 minutes, adjusting the heat to keep the temperature of the oil between 325 and 350 degrees F. Transfer the chicken to the rack with tongs to drain.
  • Place the chicken on a platter, sprinkle with salt if desired, and garnish with lemon wedges and cilantro. Serve hot with Cilantro-Yogurt Chutney.
  • Combine the cilantro, yogurt, chiles, garlic, lime zest, lime juice and 1/2 teaspoon salt in a blender and process until smooth. It should be the consistency of a creamy salad dressing. If it's too thick, add 1 to 2 tablespoons water. Taste and add more lime juice and/or salt, if needed. Makes 1 cup.

Nutrition Facts : ServingSize 1 of 8 servings, Calories 777, Fat 52g, SaturatedFat 6g, Carbohydrate 38g, Fiber 4g, Sugar 2g, Protein 40g, Cholesterol 164mg, Sodium 740mg

YOGURT-MARINATED CHICKEN SHAWARMA



Yogurt-Marinated Chicken Shawarma image

The most delicious shawarma chicken you'll ever eat! Serve with pita bread, tomato and/or cucumber slices, tahini, or garlic sauce. Also great atop fattoush!

Provided by Maxine

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 8h30m

Yield 8

Number Of Ingredients 11

¼ cup plain yogurt
¼ cup lemon juice
¼ cup canola oil
3 tablespoons white vinegar
4 cloves garlic, crushed
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
2 pounds boneless, skinless chicken breasts, sliced
2 tablespoons canola oil, or as needed

Steps:

  • Combine yogurt, lemon juice, 1/4 cup oil, vinegar, garlic, salt, paprika, cumin, and oregano in a large glass or ceramic bowl; mix well. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken in hot oil in batches until tender and browned, about 5 minutes per batch. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 229.6 calories, Carbohydrate 2.1 g, Cholesterol 65.1 mg, Fat 13.5 g, Fiber 0.2 g, Protein 24.2 g, SaturatedFat 1.6 g, Sodium 353.7 mg, Sugar 0.8 g

More about "pan fried chicken breasts with indian yogurt marinade recipes"

PAN FRIED CHICKEN BREASTS WITH INDIAN YOGURT MARINADE RECIPES
1/2 cup plain yogurt Steps: Toast coriander seeds, fennel seeds, mustard seeds, and cardamom pods in a dry skillet over medium heat until they darken slightly and become fragrant, about 1 …
From tfrecipes.com


CHICKEN TIKKA: BEST HOMEMADE INDIAN MARINADE - SEARCHING FOR …
Apr 13, 2024 Put it in a flatbread wrap. Make a chicken tikka salad. Put it in a jacket potato. Storing and reheating. If you have any leftovers it will keep in the fridge for up to three days. …
From searchingforspice.com


45+ TRADITIONAL VALENTINE’S DAY INDIAN RECIPES FOR A PERFECT DINNER
6 days ago Marinate the paneer: In a mixing bowl, combine yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, lemon juice, salt, and olive oil. Add the paneer cubes and …
From chefsbliss.com


FOR DELICIOUSLY TANGY FRIED CHICKEN, MARINATE IN KEFIR - THE DAILY …
4 days ago The best part is you don't need to change much about the cooking process, either. Simply marinate the chicken in kefir and perhaps a few other seasonings of choice, either …
From thedailymeal.com


OUR FAVORITE CHICKEN CURRY RECIPE - INSPIRED TASTE
Jun 18, 2024 Arrange the marinated chicken in the pan in one layer and brown on both sides, 2 to 3 minutes per side. Remove the chicken from the pan and place the skillet back on the heat. 3 Add the onion-ginger mixture and cook, …
From inspiredtaste.net


TANDOORI CHICKEN RECIPE (BAKED OR GRILLED) - MINISTRY …
Jul 1, 2016 Apply evenly to the chicken pieces and let it marinate in the refrigerator for at least 5-6 hours or up to 24 hours. Preheat the grill or oven at 450 F. Take the chicken out of the refrigerator 30 minutes prior to grilling. …
From ministryofcurry.com


YOGURT MARINATED CHICKEN BREASTS – SWEET AND SAVOURY …
Jan 16, 2017 In a medium bowl, combine yogurt, olive oil, lemon juice, minced garlic cloves, grated ginger, garam masala, turmeric, cayenne, salt and pepper. Score top of each chicken breast 3 times, about half an inch deep. Toss the …
From sweetandsavourypursuits.com


YOGURT MARINATED CHICKEN - COOKING CLASSY
May 17, 2023 In a mixing bowl whisk together yogurt, olive oil, lemon juice, lemon zest, garlic, ginger, cumin, coriander, paprika, cayenne pepper, cinnamon, salt, pepper and cilantro. Place chicken in a gallon size resealable freezer …
From cookingclassy.com


DAHI CHICKEN RECIPE (INDIAN YOGURT CHICKEN)
2 days ago 2. Cook the Chicken. •Add the washed and cleaned chicken to the pan and sear on all sides. •Add turmeric powder, red chili powder, coriander powder, and salt. Saute everything. •Cover and let the chicken cook on …
From easycookingwithmolly.com


EASY INDIAN FRIED CHICKEN WITHOUT FLOUR - WENT HERE 8 …
Mar 11, 2024 Combine the cornstarch, rice flour, salt and garam masala in a bowl and mix thoroughly. Dip each piece of chicken in the cornstarch mixture until coated and place on a wire rack until all pieces are coated. Let sit for about 10 …
From wenthere8this.com


PAN FRIED CHICKEN - FLAVORS OF MUMBAI
Jun 2, 2020 Rinse the chicken, strain water and place aside. 4. Pour the grounded paste and rub over the chicken all over. 5. Marinate the chicken for 30 mins. 6. Heat your grill pan or pan with …
From flavorsofmumbai.com


PAN-FRIED MARINATED CHICKEN BREAST - WHERE IS MY SPOON
Oct 31, 2022 Place the bag in a bowl or baking dish. Let the chicken marinade in the refrigerator for at least 2 hours and up to 12. Container: Alternatively, marinate the chicken in a glass …
From whereismyspoon.co


CRISPY, JUICY KERALA FRIED CHICKEN - MYINDIANSTOVE
Jul 18, 2022 In a skillet, pour in enough oil to come to 1/4 inch (slightly more than 1/2 cm). Over medium-high heat cook the chicken in batches. Your yogurt marinade will help keep the chicken from drying out. Place the cooked chicken …
From myindianstove.com


YOGURT MARINATED CHICKEN - LITTLE SUNNY KITCHEN
Aug 31, 2022 Instructions. In a large dish, bowl or a ziptop bag combine the chicken with the yogurt, garlic, lemon juices, and spices. Give everything a good mix so that the chicken is well covered in the marinade. Cover with plastic …
From littlesunnykitchen.com


10-MINUTE PAN-FRIED CHICKEN BREAST - CRAVING TASTY
Sep 28, 2018 Heat one tablespoon of oil in a non-stick skillet over medium-high heat. Add the chicken breasts and partially cover the pan with a lid, leaving about a 1/2" - 1" crack. Tip: if using a regular skillet, double the amount of oil. You …
From cravingtasty.com


RICE COOKER CHICKEN BIRYANI - WITH YOGURT MINT SAUCE!
Oct 27, 2024 Chop the chicken thighs into chunks. In a dish or resealable bag, combine the chicken thighs, yogurt, garlic, ginger, and spices. Mix the chicken so all pieces are well coated. Marinate for at least 6 hours in the fridge. Sprinkle …
From adayinthekitchen.com


INDIAN CHICKEN TIKKA MASALA - ESMESALON.COM
1 day ago Instructions. Spray or add oil to a large frying pan over high heat. Add diced chicken, generously seasoned, and fry until cooked through and turning brown (approximately 15 …
From esmesalon.com


YOGURT MARINATED CHICKEN - FEELGOODFOODIE
Jun 20, 2022 Preheat your air fryer for a few minutes at 375°F. Spray the basket with a light coating of non-stick spray. Place the chicken in an even layer leaving space between each breast. Air fry at 375°F for 8 minutes, then flip and air fry …
From feelgoodfoodie.net


50+ MOUTHWATERING EASTER TRADITIONAL INDIAN RECIPES YOU NEED TO …
2 days ago Add the turmeric, red chili powder, coriander powder, cumin powder, and salt. Stir well and cook the spices for a couple of minutes. Pour in the coconut milk and bring the …
From chefsbliss.com


RECIPE: INDIAN-SPICED YOGURT-MARINATED CHICKEN
Stir together yogurt, onion, lemon juice, garlic, ginger, paprika, cumin, salt and pepper in a large bowl. Add chicken and toss to coat with marinade. Cover and refrigerate at least 8 hours or up to overnight. Preheat the oven to 400°F. Line …
From wholefoodsmarket.com


MARINATED CHICKEN DONER ROYALTY-FREE IMAGES - SHUTTERSTOCK
Doner kebab. of 3. We have more than 475,000,000 assets on Shutterstock.com as of November 30, 2023. Find Marinated Chicken Doner stock images in HD and millions of other royalty-free …
From shutterstock.com


PAN FRIED CHICKEN BREASTS WITH INDIAN YOGURT MARINADE RECIPES
4 chicken cutlets, each 4 to 5 ounces and 1/4-inch thick: Indian Yogurt Marinade: 1/4 cup all-purpose flour: Coarse salt and freshly ground pepper: 2 cups panko, lightly crushed by hand
From menuofrecipes.com


Related Search