Best Indian Spiced Chicken And Chutney Recipes

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25 EASY INDIAN CHICKEN RECIPE COLLECTION



25 Easy Indian Chicken Recipe Collection image

Provided by insanelygood

Categories     Chicken     Recipe Roundup

Number Of Ingredients 25

Easy Chicken Tikka Masala
Easy Chicken Korma
Slow Cooker Indian Butter Chicken
Mughlai Chicken
Kerala Style Spicy Dry Roasted Chicken
Chicken Chettinad Recipe
Tandoori Chicken
Chicken Shami Kabab Recipe
Grilled Tandoori Chicken Kebabs
Chicken Seekh Kabab Recipe
Chicken 65
Dahi Chicken (Yogurt Marinated Chicken Curry)
Lehsuni Nimbu Murgh (Garlic Lemon Chicken)
Quick and Easy Chicken Biryani
Kalmi Kabab
Chicken Vindaloo
Chicken Mulligatawny Soup
Chilli Chicken
Kadai Chicken Recipe
Palak Chicken
Chicken Shawarma
Chicken Pakora Recipe
Chicken Dhansak
Chicken Saag
Chicken Curry

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a chicken recipe in 30 minutes or less!

Nutrition Facts :

CRISPY TANDOORI CHICKEN DRUMSTICKS WITH MANGO CHUTNEY



Crispy Tandoori Chicken Drumsticks with Mango Chutney image

Deliciously spiced with super-crispy skin, this chicken tandoori is a family favorite.

Provided by Jennifer Segal, inspired by Food & Wine

Categories     Dinner

Time 1h20m

Yield 12 drumsticks, 4 servings

Number Of Ingredients 16

1 tablespoon paprika
1 tablespoon garam masala (substitute curry powder if you can't find it)
1 tablespoon ground cumin
1 tablespoon ground coriander
½ teaspoon ground turmeric
½ teaspoon cayenne pepper (use ¼ teaspoon for less heat)
3 tablespoons peeled and roughly chopped fresh ginger
7 garlic cloves, peeled and roughly chopped
¼ cup whole milk Greek yogurt
Zest and juice from one lime (about 1 teaspoon zest and 2 tablespoons juice)
¼ cup vegetable oil
2½ teaspoons salt
12 chicken drumsticks (about 4 pounds)
1 (9 ounce) jar mango chutney, for serving
A few sprigs cilantro, optional for garnishing the platter
Lime wedges, optional, for serving

Steps:

  • In a small pan over medium-low heat, combine the paprika, garam masala, cumin, coriander, turmeric and cayenne pepper. Cook, stirring frequently, for about 2 minutes, until spices are fragrant.
  • Add the spices to a blender or mini food processor, along with the ginger, garlic, Greek yogurt, lime zest and juice, oil and salt; process until smooth.
  • Using a very sharp knife, make 2 or 3 slashes in each drumstick (be careful; they are slippery). Place the drumsticks in a large bowl and toss with the marinade. Cover and refrigerate for at least 3 hours or overnight.
  • Preheat the oven to 450°F. Line a baking sheet with heavy duty aluminum foil (for easy clean-up) and set an oven-proof rack over top. Spray the rack with nonstick cooking spray or grease with vegetable oil.
  • Arrange the chicken on the rack, leaving a bit of space between the pieces. Spoon any marinade left in the bowl evenly over the drumsticks. Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through (be sure to turn on your exhaust fan as the oven will get a little smoky). Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp all over. Serve with mango chutney on the side.

Nutrition Facts : ServingSize 3 drumsticks (nutritional data does not include chutney), Calories 807, Fat 53g, Carbohydrate 8g, Protein 73g, SaturatedFat 11g, Sugar 1g, Fiber 2g, Sodium 1884mg, Cholesterol 369mg

TANDOORI CHICKEN RECIPE



Tandoori Chicken Recipe image

Tandoori chicken is a popular Indian appetizer made with chicken, spices, yogurt and herbs. This recipe shows you to replicate the restaurant version at home easily. Serve it with Cilantro Chutney or Mint Chutney.

Provided by Swasthi

Categories     Appetizer / starter

Time 40m

Number Of Ingredients 15

½ kg chicken ((500 to 700 grams))
½ cup greek yogurt ((hung curd))
¾ tbsp ginger garlic paste
1 tsp garam masala
1 tsp red chilli powder ((kashmiri or any low heat chilli))
¼ tsp black pepper crushed ((powder))
1 tsp coriander powder ((daniya powder))
¼ tsp salt ((taste marinade & add more))
¼ tsp Turmeric ((haldi))
1 tsp kasuri methi ((dried fenugreek leaves))
1 tbsp lemon juice
1½ tbsp oil ((preferably mustard oil))
1 tbsp oil
1 tsp red chili powder
1 to 2 tbsp oil ((preferably mustard oil))

Steps:

  • To a mixing bowl, add greek yogurt or hung curd (thick curd). If you do not have it make your own following the notes below.
  • Next add in ginger garlic paste, garam masala, red chili powder, salt, turmeric, kasuri methi, pepper powder and coriander powder.
  • Pour oil and lemon juice as well.
  • Mix everything well. The marinade has to be thick and not of dripping consistency. Taste it and add more salt and chili powder if needed.
  • Make deep gashes over the chicken and add it to the bowl.
  • Marinate the chicken well into the gashes.
  • Cover and set aside for at least 6 hours. If you reduce the marination time, chicken will not turn soft and juicy. It may not get cooked well if making on tawa.
  • Preheat the oven to the highest for atleast 15 to 20 mins. In my oven it is 470 F or 240 C. For the stovetop and air fryer method, please follow the step by step instructions above the recipe card.
  • Place a foil on a oven tray to collect the drippings.
  • Then keep a greased wired rack on the tray.
  • Place the chicken pieces over the wire rack.
  • Grill the chicken for about 15 mins.
  • For spicy version mix together 1 tsp red chili powder with 1 tbsp oil.
  • After 15 mins of grillling, baste the red chili oil over the chicken. You can also baste the left over marinade over the chicken.
  • Turn the chicken to the other side and baste the red chili oil or marinade.
  • Grill for another 6 to 10 mins or until the chicken is cooked through. You will need to adjust the timing as it depends on size of the chicken pieces.
  • The last 5 mins, set to broil mode. Alternately you can move the entire tray with wire rack to the top most rack for the last 5 mins. This gives the charred effect.
  • Brush the drippings all over the chicken. This keeps the chicken moist. You can also burn a char coal piece and place it in a small cup. Bring out the chicken tray from the oven and place the cup of char coal in the tray. Cover with a large bowl or foil. Allow it to smoke for 5 to 7 mins.
  • Restaurant style tandoori chicken is ready. Serve with this Cilantro Chutney or Pudina Mint Chutney alongside onion and lemon wedges.

Nutrition Facts : Calories 540 kcal, Carbohydrate 3 g, Protein 32 g, Fat 43 g, SaturatedFat 9 g, Cholesterol 130 mg, Sodium 360 mg, Sugar 2 g, ServingSize 1 serving

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