Best Indian Chicken With Yogurt Sauce Recipes

RAITA RECIPE

Raita Recipe image

Raita Recipe- an Indian yogurt sauce with cucumber, mint and cilantro. Cooling and refreshing, serve this with spicy Indian dishes to cool the palate.

Provided by Sylvia Fountaine

Categories sauce

Time 15m

Yield 6

Number Of Ingredients 13

Ingredients

¾ cup whole milk plain yogurt ( or sub coconut yogurt)
½ cup finely diced or grated cucumber (removed seeds first)
1 tablespoon finely chopped red onion (optional, sub chives or green onion)
2 teaspoons lemon or lime juice, more to taste
1 tablespoon olive oil
½ teaspoon cumin seeds, toasted, crushed ( or use ground)
½ teaspoon coriander seeds, toasted, crushed ( or use ground)
2-3 tablespoons chopped mint
2-3 tablespoons chopped cilantro
¼ teaspoon salt, more to taste
¼ teaspoon pepper
for heat, add 1-2 teaspoons finely minced serrano peppers- optional
garnish with fresh herbs, chive blossoms or chili flakes

Steps:

Place all ingredients in a bowl and stir.
Refrigerate until ready to serve.

Nutrition Facts : Calories 43 calories, Sugar 3.8 g, Sodium 85.9 mg, Fat 2.6 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 4.9 g, Fiber 0.3 g, Protein 0.9 g, Cholesterol 3 mg

INDIAN CHICKEN IN TOMATO YOGURT SAUCE

Indian Chicken in Tomato Yogurt Sauce image

This is my own creation based on several different Indian recipes that I have made. I like this served with Mutter Pulao, (Rice and Peas) a crisp green salad, and Naan. Check out Dumbell579's recipe #391678 for the Mutter Pulao.

Provided by personalchef

Categories Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs chicken breasts, cut into 2 inch pieces
1/2 large onion, chopped
1 teaspoon ginger, freshly grated
1 garlic clove, minced
1 teaspoon chili powder
1 1/2 teaspoons cumin
1 teaspoon garam masala
1 teaspoon dry mustard
1 teaspoon turmeric
1/4 teaspoon cardamom, ground
2 tablespoons tomato paste
2 tomatoes, cut in 1/2 inch dice
3/4 cup water
1/2 cup plain low-fat yogurt

Steps:

Set chicken pieces aside.
Combine ingredients from onion to cardamom to form a rub.
Add chicken to rub mixture and mix very well so all chicken pieces are coated with spices and onion.
Put the chicken mixture into a 10-inch covered sautee pan and sautee 10 to 15 minutes until onions begin to soften ad chicken takes on some color.
Add the water, chopped tomatoes, and tomato paste and simmer for 15 minutes.
Add the yoghurt and simmer 1-2 minutes till warmed through.
Serve in a bowl, with or without rice in the bottom. I prefer my rice served on the side.

Nutrition Facts : Calories 447.2, Fat 22.2, SaturatedFat 6.5, Cholesterol 147.1, Sodium 246, Carbohydrate 9.7, Fiber 2, Sugar 5.7, Protein 50.5

INDIAN CHICKEN WITH YOGURT SAUCE

Indian Chicken With Yogurt Sauce image

I ran across this dish in my Stonyfield Farm Cookbook - it has such an interesting combination of ingredients that I thought I would post it. It says that the recipe is highly rated by everyone who tries it. It also adds that the "hotness" of the dish can be adjusted by the type of chili pepper you use.

Provided by DailyInspiration

Categories Curries

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 large onions, sliced in rings
4 carrots, sliced in rounds
2 tablespoons butter
2 garlic cloves, crushed
1 tablespoon curry powder
3 tablespoons soy sauce
1 tablespoon honey
1/2 cup orange juice
1/2 cup water
1 fresh green chili pepper, seeded and chopped
1/4 cup raisins (optional)
1 cup plain yogurt
6 chicken thighs
cooked rice

Steps:

Preheat oven to 350 degrees. Saute the onions and carrots in butter for 2 minutes. Add the garlic and curry powder and cook for 5 minutes more. Add the soy sauce, honey, orange juice, water, chili and optional raisins and simmer 10 minutes. Remove from heat and stir the yogurt into the sauce.
Place the chicken thighs in an ungreased 2 1/2 - 3 quart casserole dish. Pour the sauce over the chicken, cover and bake for 45 minutes. Remove the cover and bake for 15 minutes more or until tender. Serve over rice.

Nutrition Facts : Calories 490.6, Fat 29.8, SaturatedFat 11, Cholesterol 141.7, Sodium 988.5, Carbohydrate 26.5, Fiber 3.9, Sugar 16.7, Protein 30.1

CHICKEN TIKKA MASALA

Chicken Tikka Masala image

This Indian-style chicken tikka masala recipe has flavors that keep me coming back for more-a simple dish spiced with garam masala, cumin and gingerroot that's simply amazing. -Jaclyn Bell, Logan, Utah

Provided by Taste of Home

Categories Dinner

Time 4h40m

Yield 8 servings.

Number Of Ingredients 20

Ingredients

1 can (29 ounces) tomato puree
1-1/2 cups plain yogurt
1/2 large onion, finely chopped
2 tablespoons olive oil
4-1/2 teaspoons minced fresh gingerroot
4 garlic cloves, minced
1 tablespoon garam masala
2-1/2 teaspoons salt
1-1/2 teaspoons ground cumin
1 teaspoon paprika
3/4 teaspoon pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
2-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes
1 jalapeno pepper, halved and seeded
1 bay leaf
1 tablespoon cornstarch
1 cup heavy whipping cream
Hot cooked basmati rice
Chopped fresh cilantro, optional

Steps:

In a 5-qt. slow cooker, combine the first 13 ingredients. Add chicken, jalapeno and bay leaf. Cook, covered, on low 4 hours or until chicken is tender. Remove jalapeno and bay leaf., In a small bowl, mix cornstarch and cream until smooth; gradually stir into sauce. Cook, covered, on high 15-20 minutes or until sauce is thickened. Serve with rice. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 381 calories, Fat 19g fat (9g saturated fat), Cholesterol 118mg cholesterol, Sodium 864mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 33g protein.

INDIAN CHICKEN CURRY (MURGH KARI)

Indian Chicken Curry (Murgh Kari) image

This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!

Provided by Ayshren

Categories World Cuisine Recipes Asian Indian

Time 1h

Yield 6

Number Of Ingredients 20

Ingredients

2 pounds skinless, boneless chicken breast halves
2 teaspoons salt
½ cup cooking oil
1 ½ cups chopped onion
1 tablespoon minced garlic
1 ½ teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon water
1 (15 ounce) can crushed tomatoes
1 cup plain yogurt
1 tablespoon chopped fresh cilantro
1 teaspoon salt
½ cup water
1 teaspoon garam masala
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lemon juice

Steps:

Sprinkle the chicken breasts with 2 teaspoons salt.
Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g