Best Spicy Indian Chicken Recipes

SPICY INDIAN CHICKEN AND MANGO CURRY

Steps:

• Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
• Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

SPICY INDIAN GRILLED CHICKEN

Steps:

• Combine all marinade ingredients well.
• Coat chicken pieces in marinade paste.
• Marinate from 1 hour, or up to overnight in the refrigerator.
• Grill over medium coals until browned, about 15 minutes each side.

SPICY INDIAN CHICKEN CURRY YUMMY

Steps:

• Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.

SPICY ROASTED EAST INDIAN-STYLE CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees.
• Put the chicken thighs in a bowl.
• Roughly chop the garlic, ginger and jalapeño and put them in a small food processor with the lemon juice and zest, the tomato paste, salt, cumin and coriander. Process to a paste.
• Use a pastry brush and rub the spice paste all over the chicken thighs.
• Place the thighs, skin side up, in a roasting pan that has been rubbed with a some olive oil.
• Roast in the oven for 45 minutes.
• Serve hot or at room temperature.

SPICY INDIAN CHICKEN SOUP

Steps:

• Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, garlic, and chopped ginger. Reduce heat. Simmer, partially covered, for 30 minutes.
• Remove breast, and set aside. Simmer, partially covered, for 30 minutes.
• Strain soup through a sieve. Reserve legs and thighs, and discard remaining solids. Let chicken cool slightly. Remove meat from bones, and slice.
• Heat oil in a stockpot over medium-high heat. Cook spices until fragrant and mustard seeds are popping, about 1 minute. Stir in tomatoes. Cook, stirring, until liquid has evaporated, about 4 minutes. Add reserved soup, chile, and ginger slices. Simmer for 5 minutes. Skim fat. Season with salt. Stir chicken into soup. Garnish with scallions, and serve with orange wedges.

SPICY INDIAN CHICKEN

Steps:

• Combine cumin seeds, paprika, cayenne pepper, turmeric, pepper, salt, garlic and lemon juice and mix into a paste.
• Rub chicken pieces with the paste until well coated and allow to stand, covered with plastic wrap, for three hours or longer.
• Preheat oven to 400 degrees. Arrange the chicken pieces in a baking pan, brush with the oil and bake 20 minutes. Turn the pieces over and bake 20 to 25 minutes more, basting occasionally.
• Remove chicken pieces to a warm serving platter. Add water, if necessary, to the baking pan and stir over a high heat until the sauce is somewhat reduced. Pour sauce over chicken and serve with rice pilaf.

SPICY INDIAN CHICKEN WITH GREEN MASALA

Steps:

• Place chili peppers, cumin seed, ginger-garlic paste, salt, turmeric, lime juice, and cilantro into a blender. Puree until the cilantro is very finely chopped, then add yogurt, and puree until smooth. Pour over the chicken drumsticks in a resealable plastic bag, and mix to coat. Marinate in the refrigerator at least 2 hours.
• To cook, heat vegetable oil in a large skillet over medium heat. Stir in onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the chicken and marinade, and bring to a simmer. Reduce heat to medium-low, cover, and simmer until the drumsticks are tender, 30 to 40 minutes.

SPICY INDIAN INSPIRED GRILLED CHICKEN

Steps:

• Place these in a mortar and pestle/ grinder to make a fine powder-.
• Black pepper, Paprika/ Red chili powder, Chipotle pepper, Garam masala, Cumin seeds, Oregano, Salt, Garlic cloves.
• Transfer this in a zip-loc bag, add 2 Tbsp of Lemon juice, and 2 Tbsp of Sour cream or Yogurt.
• Place the Chicken breasts (450 g )into this bag and rub the contents all over them. Leave this to marinate for about 40 mins to an hour.
• Transfer these onto the baking dish. Drizzle 2 tbsp of Olive oil on the surface and grill for 15 minutes in a pre-heated oven. Turn the chicken breast back side up, and drizzle with some olive oil and grill for another 10 -15 minutes.
• Rest for 1 minute, and serve. I garnished it with some lemon wedges and Mayo which went as a good dip with this. You could even garnish with Cilantro or Coriander.

SPICY INDIAN GRILLED CHICKEN

Steps:

• Combine all marinade ingredients well. 2 Coat chicken pieces in marinade paste. 3 Marinate from 1 hour, or up to overnight in the refrigerator. 4 Grill over medium coals until browned, about 15 minutes each side.

SPICY INDIAN-STYLE SKILLET CHICKEN BIRIYANI

Steps:

• Sprinkle the chicken with about 1 teaspoon salt and 1/2 teaspoon black pepper (can use more pepper).
• Heat oil with butter over medium heat; add in the chicken and cook for about 6-7 minutes or until cooked through, remove to a bowl, cover with foil to keep warm.
• Add in onions and cook for about 10 minutes or until lightly browned (you might have to add in more oil if needed).
• Add in garlic, chili flakes, curry powder, ginger, cardamom and jalapeno peppers; cook stirring for 3 minutes.
• Add in yogurt, cook stirring constantly for 2 minutes.
• Add in chicken and raisins; cook for about 3-4 minutes or until heated through.
• Add in cooked rice; stir to combine.
• Season with more salt and black pepper to taste.
• Sprinkle with chopped cashews.

SPICY INDIAN CHICKEN MANGO CURRY

Steps:

• 1. Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later. 2. Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

SPICY INDIAN CHICKEN BBQ

Steps:

• Grind everything together, except for the chicken drumsticks, to a fine and thick paste in your grinder/mixer.
• Gently, make thin slits on the chicken drumsticks.
• Marinate them with the above prepared ground paste.
• Cover and refrigerate overnight{or for 24 hours}.
• Barbecue the chicken drumsticks or grill in a moderate oven for 30 minutes.
• Squeeze a little lemon juice over the grilled/barbecued chicken drumsticks.
• Garnish with green chillies and cashewnuts.
• Serve!

DELICIOUS INDIAN SPICY CHICKEN SANDWICH FILLING

Steps:

• Mix the first two ingredients together in a bowl.
• Heat oil in a non-stick pan.
• Add the crushed chilli-garlic mixture to it.
• Stir-fry briefly for 5-7 seconds.
• Add spring onion and chicken.
• Stir-fry on high heat for 3 minutes.
• Add bell pepper, chestnuts, chicken stock powder and ketchup.
• Stir-fry until the chicken is cooked well on either side.
• Transfer filling onto a plate.
• Allow to cool.
• Divide the filling into 2 parts.
• Place each portion of filling between 2 slices of bread.
• Then, toast the prepared sandwich in your sandwich toaster.
• Serve hot.
• Enjoy with a tall glass of OJ!

SPICY YOGURT FRIED CHICKEN (SOUTH INDIAN)

Steps:

• Marinted chicked with chilli powder, garlic powder, Yogurt, Pin of salt, keep for one 1 hour in the refrigerator.
• In bowl no 1 take 2 cups of plain flower mixed with pinch of salt. In bowl no 1 take 2 cups of plain flower mixed with pinch of salt. In Bowl no 2 put 3 eggs add 1/4 cup water mix together put aside.
• Take the marinatd chicken dip in bowl no 1 (flour Bowl) , next dip in Bowl no 2 ( egg bowl) then go back dip in Flour bowl again. Repeat this method again ( twice 2 Coating)
• Preheat frying skilled or frying pan with good amount of Oil at 375 degree F, Start frying chicken immediately or else it will turn sticky Fry Chicken 8 to 10 mins till gold brown. Serve them with your favourite sauce. Enjoy...