Best Indian Summer Chicken 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 :

INDIAN TANDOORI CHICKEN



Indian Tandoori Chicken image

This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream).

Provided by Simmi Gupta

Categories     World Cuisine Recipes     Asian     Indian

Time P1DT45m

Yield 4

Number Of Ingredients 13

2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 ¼ cups plain yogurt
½ onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges

Steps:

  • Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
  • In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
  • Preheat an outdoor grill for medium high heat, and lightly oil grate.
  • Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

Nutrition Facts : Calories 355.8 calories, Carbohydrate 13.7 g, Cholesterol 101.7 mg, Fat 18.8 g, Fiber 3.3 g, Protein 35.6 g, SaturatedFat 5.6 g, Sodium 733.5 mg, Sugar 6 g

IRRESISTIBLE CHICKEN CURRY



Irresistible Chicken Curry image

This Indian-inspired chicken curry is rich, creamy and saucy. Serve it with rice or naan bread so that you have something to pick up all of the creamy sauce. We do not recommend substituting the yogurt or cream in this recipe since they add richness and flavor to the sauce.

Provided by Adam and Joanne Gallagher

Categories     Main

Time 1h5m

Yield Makes 4 servings

Number Of Ingredients 17

1 to 1 ½ pounds boneless, skinless chicken thighs or breast
1 1/2 teaspoons fine sea salt
1 teaspoon ground cumin
3/4 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper, optional for heat, add an extra 1/4 teaspoon for medium-spicy
6 medium cloves garlic, peeled
A 1-inch cube of fresh ginger, peeled
1 medium onion, roughly chopped
1 1/2 cups water
3 tablespoons vegetable oil or use ghee
2 tablespoons tomato paste
4 tablespoons full-fat plain unsweetened yogurt
1 teaspoon Garam Masala, see notes
3 tablespoons heavy cream
Handful cilantro leaves, chopped, optional for serving

Steps:

  • Cut the chicken into 1-inch pieces, and then add to a bowl. If you'd like to leave the chicken uncut or if you are using bone-in chicken pieces, the chicken can be left whole.
  • Scatter 1/2 teaspoon of the salt, 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon ground turmeric, 1/4 teaspoon black pepper and 1/4 teaspoon cayenne pepper over the chicken. Toss well and set aside to marinate for at least 20 minutes.
  • Make ahead: The chicken can be left to marinate up to 24 hours, keep it covered and stored in the refrigerator.
  • Add garlic, ginger, onion and 1/2 cup of water to a blender or food processor. Blend until mostly smooth. An immersion blender with cup attachment can also be used.
  • Heat the oil or ghee in a wide skillet (with lid) over medium-high heat. Arrange the marinated chicken into the pan so that it is in one layer and brown on both sides. Remove the chicken from the pan and place the skillet back onto the heat.
  • Add the onion-ginger mixture and cook, stirring often, until all of the water has evaporated, about 5 minutes.
  • Stir in the remaining 1/2 teaspoon ground cumin, 1/2 teaspoon coriander and 1/4 teaspoon turmeric over the onion-ginger mixture, and cook for about 20 seconds. Stir in the tomato paste, turn the heat down to medium-low and then cook another minute.
  • Add the yogurt, a tablespoon at a time, stirring it into the sauce before adding anymore.
  • Return the chicken pieces and any accumulated juices to the pan along with the remaining cup of water and 3/4 teaspoon of salt. Bring to a boil, turn the heat down to a simmer, and then cover with a lid. Simmer, covered, for 20 minutes.
  • Remove the lid and stir in the Garam Masala and cream. Taste the sauce and add the final 1/4 teaspoon of salt if you feel that it is needed (we almost always add it).
  • Turn the heat back up to medium-high and cook, stirring gently every now and them, until the sauce has reduced a bit and thickened, 3 to 5 minutes. Serve with fresh cilantro scattered on top.

Nutrition Facts : ServingSize 1/4 of the recipe, Calories 330, Fat 19.2g, SaturatedFat 11.6g, Cholesterol 141.8mg, Sodium 1022.8mg, Carbohydrate 7.8g, Fiber 1.2g, Sugar 3.2g, Protein 30.8g

BUTTER CHICKEN RECIPE | CHICKEN MAKHANI



Butter Chicken Recipe | Chicken Makhani image

Butter chicken is a popular Indian dish made with chicken, spices, tomatoes & cream. This creamy & authentic tasting butter chicken is the best you can make at home. Serve butter chicken with basmati rice or naan.

Provided by Swasthi

Categories     Main

Time 45m

Number Of Ingredients 25

½ kg chicken ((or 1 lb.) (preferably boneless))
¾ tablespoon lemon juice
¼ teaspoon Salt
½ teaspoon Red chili powder (or paprika)
¾ teaspoon kasuri methi (Optional (dried fenugreek leaves))
⅛ teaspoon turmeric ((haldi))
½ to ¾ teaspoon garam masala
¾ tablespoon oil
1 tablespoon ginger garlic paste
½ cup greek yogurt (or hung curd (thick curd, refer notes))
2 tablespoon butter
1 teaspoon ginger garlic paste
1 cinnamon ((2 inch piece, dalchini))
2 green cardamoms ((elaichi))
2 cloves ((laung))
1 to 2 green chilies ((slit or sliced, optional))
4 large tomatoes (pureed (400 to 500 grams))
16 to 18 cashew nuts (or blanched soaked almonds (refer notes))
1 teaspoon red chili powder (or paprika (adjust to suit your taste and color))
½ to ¾ teaspoon garam masala
½ tablespoon kasuri methi (crushed or powdered dried fenugreek leaves)
¼ tablespoon sugar
salt as needed
80 to 100 ml chilled cream ((heavy cream or whipping cream, refer the notes))
2 tbsp Coriander leaves (for garnishing)

Steps:

  • First marinate chicken with lemon juice, chili powder and salt for 20 minutes.
  • Next marinate again with yogurt, kasuri methi, oil, turmeric, ginger garlic paste, and garam masala powder.
  • Cover & rest in the refrigerator for atleast 12 hours. You can keep it as long as 48 hours. The longer the chicken rests in the marinade, the more tender it will be after cooking.
  • Add the cashews to a blender jar along with tomatoes. Make a smooth puree.
  • If the puree is not smooth, then pass it through a filter. Set this aside.
  • Also make the ginger garlic paste.
  • Grill the chicken in an oven or stove top.
  • For stove top method, Add one tsp butter to a pan and add the marinade.
  • Fry on high flame till all the moisture evaporates.
  • To grill it in oven, preheat the oven to 240 C for at least 20 mins.
  • Grill it until the meat is cooked through & is tender. It may take about 20 to 30 mins depending on the size of your chicken chunks. Ensure chicken is tender at this stage.
  • Heat a pan with butter & saute cinnamon, cloves and cardamoms for a min.
  • Add ginger garlic paste, green chilies and fry till it turns fragrant.
  • Next pour the tomato cashew puree.
  • Add red chili powder, sugar and salt.
  • Mix and cook until the tomato puree becomes thick.
  • It also begins to leave the sides of the pan.
  • Pour 1 cup water. Add more or less water to suit your desired consistency.
  • Bring the mix to a boil and simmer for 3 to 5 minutes.
  • Add chicken and simmer for about 5 minutes.
  • Butter chicken should become soft and tender. Add garam masala and kasuri methi.
  • Stir and simmer for about 2 to 3 minutes. Pour chilled cream and switch off the stove.
  • Garnish butter chicken with coriander leaves and extra cream if desired. Serve with long grain rice or naan or paratha.

Nutrition Facts : Calories 477 kcal, Carbohydrate 10 g, Protein 24 g, Fat 37 g, SaturatedFat 15 g, Cholesterol 137 mg, Sodium 301 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

INDIAN SUMMER CHICKEN



Indian Summer Chicken image

Provided by Marian Burros

Categories     dinner, one pot, main course

Time 30m

Yield 2 servings

Number Of Ingredients 16

8 ounces whole onion or 7 ounces chopped ready-cut onion (1 1/2 cups)
1 tablespoon canola oil
1 large clove garlic
1 tablespoon fresh or frozen ginger
1 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1/4 teaspoon turmeric
1/8 to 1/4 teaspoon hot chili flakes
1 pound ripe field tomatoes
6 ounces skinless, boneless chicken breast
2 ears corn
1/2 cup nonfat plain yogurt
1 teaspoon cornstarch
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Chop whole onions and saute in hot canola oil in nonstick skillet large enough to hold all the ingredients.
  • Mince garlic and coarsely grate ginger. Add to onion along with cumin, coriander, cinnamon, turmeric and hot chili flakes. Stir well and continue cooking over medium heat.
  • Wash and trim tomatoes and cut into medium chunks; stir into onion and continue cooking.
  • Wash and dry chicken and cut into thin strips; cut strips in half and add to skillet.
  • Scrape kernels off corn and add to skillet.
  • Stir a little yogurt into cornstarch until smooth, and blend with remaining yogurt. Stir into skillet, and cook until mixture thickens, just a couple of minutes. Season with salt and pepper and serve over rice.

Nutrition Facts : @context http, Calories 440, UnsaturatedFat 13 grams, Carbohydrate 48 grams, Fat 17 grams, Fiber 8 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 286 milligrams, Sugar 22 grams, TransFat 0 grams

EASY INDIAN BUTTER CHICKEN



Easy Indian Butter Chicken image

This is a recipe I have perfected over the years and passed onto many others. The sauce is perfect when creamy and not too thick or too thin. The level of salt and spices can be suited to your taste. Garam and tandoori masala can be found in the ethnic aisle of your grocery store.

Provided by mn

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 6

Number Of Ingredients 11

1 cup butter, divided
1 onion, minced
1 tablespoon minced garlic
1 (15 ounce) can tomato sauce
3 cups heavy cream
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala
1 ½ pounds skinless, boneless chicken breast, cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
  • Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
  • While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
  • Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

Nutrition Facts : Calories 879.9 calories, Carbohydrate 12.8 g, Cholesterol 302.9 mg, Fat 82.3 g, Fiber 2.6 g, Protein 26.4 g, SaturatedFat 48.4 g, Sodium 1461 mg, Sugar 4.6 g

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

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

CHICKEN MAKHANI (INDIAN BUTTER CHICKEN)



Chicken Makhani (Indian Butter Chicken) image

Chicken Makhani is one of my favorite Indian dishes. It is a full flavored dish that complements the chicken well. It can be made as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread.

Provided by MITCHMAN21

Categories     World Cuisine Recipes     Asian     Indian

Time 35m

Yield 4

Number Of Ingredients 22

1 tablespoon peanut oil
1 shallot, finely chopped
¼ white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
¼ cup plain yogurt
1 cup half-and-half
1 cup tomato puree
¼ teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
¼ cup water

Steps:

  • Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
  • Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
  • Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

Nutrition Facts : Calories 407.8 calories, Carbohydrate 15.6 g, Cholesterol 107 mg, Fat 27.8 g, Fiber 2.2 g, Protein 23.4 g, SaturatedFat 11.4 g, Sodium 523.4 mg, Sugar 5 g

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