GREEN MASALA CHICKEN
One of the first things I learned about Dr. Jyotsna Mhatre, my mother-in-law and a psychiatrist from Mumbai who moved to the United States in 1974, was that she is an astonishingly good cook. The first time I went to her house, she put out a giant platter of herbaceous lamb kebabs with chutneys for dipping. The platter was meant to be overgenerous and welcoming, but my cousin and I gobbled up every single bite. Dr. Mhatre, whom I call Aai (Marathi for mother), came up with this quick, saucy stir-fry inspired by the bright flavors of kharouni, a sour-spicy-sweet shrimp and unripe mango dish she grew up eating. Many Indian American home cooks use jarred ginger and garlic pastes because they're convenient, and they incorporate nicely for a smooth sauce. You can find them, as well the chutneys called for here, at any South Asian market, as well as online. Marinating tenderizes the chicken and rounds out the flavors, but it's entirely optional. Aai sometimes swaps in peeled shrimp for the chicken, and tofu or chickpeas work well as vegetarian options.
Provided by Sarah DiGregorio
Categories poultry, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the chicken, chutneys, garlic and ginger pastes, and yogurt. Stir in 2 tablespoons of the oil and 1 1/2 teaspoons salt. Proceed right away, or cover and marinate in the refrigerator for up to 24 hours.
- Add the remaining 3 tablespoons oil to a large, 12-inch lidded skillet. Warm the oil, uncovered, over high heat until shimmering, then decrease the heat to medium-high and add the chopped onion and garlic. Season with a pinch of salt, and cook, stirring occasionally, until the onion softens, about 5 minutes. Reduce the heat to medium, put the lid on the skillet and cook for an additional 5 to 7 minutes, stirring occasionally, until the onion has gone from translucent to lightly golden, shrunken and soft.
- Return the heat to medium-high, scrape in the chicken along with all the marinade, and cook, stirring occasionally, for 4 minutes. Put the lid back on, and cook for 2 more minutes. Uncover the skillet; the chicken should be just about cooked through and the sauce bubbling and thick. Cook for 2 to 4 more minutes to thicken the sauce (it shouldn't be soupy), but be careful not to overcook the chicken.
- Serve over rice or other whole grains, or with flatbread like chapati on the side.
CHICKEN IN GREEN MASALA SAUCE
Make and share this Chicken in Green Masala Sauce recipe from Food.com.
Provided by cloudninex
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the apple, 3 tbsp of coriander, mint, yogurt, ricotta, chillies, scallions, salt, sugar, garlic, and ginger in a food processer and process for 1 minute. Scrape around the outside of the bowl and process for a few seconds more.
- Heat the oil in a wok or a large pan, pour the yogurt mixture and cook gently over low heat for about 2 minutes.
- Add the chicken pieces and stir well to blend everything together. Cook over a medium-low heat for 12-15 minutes or until the chicken is fully cooked.
- Sprinkle the raisins and remaining cilatro over the chicken. Plate and serve.
Nutrition Facts : Calories 216.2, Fat 7.3, SaturatedFat 2.5, Cholesterol 45.5, Sodium 666.2, Carbohydrate 21.1, Fiber 3.8, Sugar 13.6, Protein 18.5
CHICKEN IN GREEN PIPIAN SAUCE
Provided by Marcela Valladolid
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the chicken: Preheat the oven to 375 degrees F.
- Slide your fingertips beneath the skin of each chicken breast to loosen. Drizzle each breast with olive oil and sprinkle with salt and pepper, rubbing beneath and on top of the skin.
- Place the chicken on a baking sheet or in a baking dish and roast in the oven until the chicken is cooked through, about 35 minutes. Set aside and cover with foil to keep warm.
- Meanwhile, for the sauce: Preheat a large, heavy skillet over moderate heat until hot. Toast the pumpkin seeds, stirring constantly, until they have expanded and begin to pop, 3 to 5 minutes. Transfer the seeds to a plate to cool. Reserve 2 tablespoons for garnish.
- In a medium, heavy saucepan, simmer the tomatillos, serrano and onions in salted water to cover until the tomatillos turn a dark green color, about 10 minutes. Using a slotted spoon, transfer the tomatillos, serrano and onions to a blender and puree with the chicken broth, cilantro, sugar and toasted pumpkin seeds until smooth (the sauce will be a little coarse). Season with salt and pepper.
- To serve, remove the skin from the chicken breasts and slice the chicken crosswise on the bias. Transfer to a serving plate. Spoon the green pipian sauce on top and garnish with the reserved toasted pumpkin seeds.
MASALA SAUCE
Provided by Bobby Flay
Time 45m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Heat the ghee in a medium Dutch oven over medium heat until it begins to shimmer. Add the onion and cook until soft and lightly golden brown, about 10 minutes. Stir in the ginger, chile and garlic and cook for 1 minute. Add the tomato paste, paprika, and garam masala and cook for 1 minute. Add the tomatoes, honey, to taste, the chile de arbol or cayenne and 1/2 cup of water and cook, stirring occasionally, until slightly thickened. Season with salt and pepper, to taste.
- Stir in the heavy cream, bring to a simmer and cook until the sauce thickens. Add the chicken to the sauce and cook for a few minutes, just to heat through. Serve over basmati rice pilaf with peas and garnish with cilantro leaves.
- Put the rice in a mesh strainer and rinse with cold water several times. Set aside and let drain.
- Heat the vegetable oil in a large saucepan over medium-high heat until it begins to shimmer. Add the mustard seeds and cook until they just begin to pop, about 20 seconds. Add the onion and saute until lightly browned, about 3 minutes. Add the cardamom, cloves, cinnamon, rice, the simmering water, salt, pepper and lime juice, and bring to a boil.
- Reduce the heat to medium, and cook until liquid is nearly absorbed, about 10 minutes Fold in the peas, then over, reduce heat to low, and cook 8 to 10 minutes longer. Remove from the heat and let stand for 5 minutes, uncovered. Remove and discard the cardamom, cloves, and cinnamon and fluff with a fork. Transfer the pilaf to a serving dish and serve.
- Heat the vegetable oil in a large saucepan over medium-high heat until it begins to shimmer. Add the mustard seeds and cook until they just begin to pop, about 20 seconds. Add onion; saute 3 minutes or until lightly browned. Add cardamom, cloves, cinnamon, rice, the simmering water, salt and pepper and lime juice, and bring to a boil.
- Reduce the heat to medium, and cook 10 minutes or until liquid is nearly absorbed. Fold in the peas. Cover, reduce heat to low, and cook 8 to minutes longer. Remove from heat; let stand for 5 minutes uncovered. Remove and discard cardamom, cloves, and cinnamon and fluff with a fork.
SPICY INDIAN CHICKEN WITH GREEN MASALA
Chicken drumsticks are simmered in a home made green masala packed with fresh cilantro.
Provided by Vasaicook
Categories World Cuisine Recipes Asian Indian
Time 3h
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 190.4 calories, Carbohydrate 5.8 g, Cholesterol 58.5 mg, Fat 9.6 g, Fiber 1.2 g, Protein 19.2 g, SaturatedFat 2.4 g, Sodium 419.3 mg, Sugar 2.7 g
CHICKEN IN WHITE CREAM SAUCE WITH GARAM MASALA
Make and share this Chicken in White Cream Sauce With Garam Masala recipe from Food.com.
Provided by Single Mom
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Mince onions, garlic, and ginger (set aside).
- Combine oil, cinnamon, cardamon, cloves, cumin, coriander seeds, bay leaves, peppercorns, and red chiles in a large skillet over a medium heat. Cook, stirring, until the cinnamon unfurls and the other ingredients are lightly brown (about 1-2 mins).
- Add onion mix and salt; continue cooking until onions are lightly brown (about 15 mins). Keep a cup of water nearby until the onion cooks. As the pieces caramalize in the bottom of pan and add 1 tsp of water at a time. Scrape the bottom of the pan and stir. Do this until the onions are golden.
- Add the ground coriander and cook, stirring for 1 minute. Add 3 tblspns of yogurt and cook while stirring until the yogurt is blended. Continue adding yogurt in this manner until you've used all the yogurt.
- Add the chicken and cook while stirring (about 5 mins). Add hot water and stir. Bring to a boil then turn the heat down to low. Cover and simmer until the chicken is cooked through (additional 5 mins).
- Stir in the garam masala and cook, stirring (2 mins). Stir in heavy cream and remove from the heat.
- Let the dish rest for about an hour. When ready to serve heat overa low heat and drizzle with a little heat cream.
Nutrition Facts : Calories 746.6, Fat 52.6, SaturatedFat 15.5, Cholesterol 194, Sodium 771.5, Carbohydrate 16.5, Fiber 2.2, Sugar 8.2, Protein 51.8
CHICKEN WITH A CREAMY MARSALA SAUCE
This recipe is super quick and served over rice its amazing. Even picky eaters enjoy this one.
Provided by Stephanie
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Mix flour, salt, and pepper in a shallow dish. Press chicken tenders in the flour to coat completely; shake gently to remove any excess flour.
- Heat olive oil in a large skillet over medium, tilting the pan to coat the cooking surface in oil. Melt the butter in the skillet. Cook the chicken tenders in the hot butter until evenly browned, 7 to 8 minutes.
- Pour the Marsala wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; cook until the wine is hot, about 30 seconds. Pour chicken stock into the skillet.
- Stir heavy cream and mustard together in a bowl; add to the skillet. Bring the mixture to a simmer and cook another 10 minutes.
Nutrition Facts : Calories 824.7 calories, Carbohydrate 13.3 g, Cholesterol 303.9 mg, Fat 45.6 g, Fiber 0.2 g, Protein 78.7 g, SaturatedFat 21.3 g, Sodium 260 mg, Sugar 2.6 g
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- In a blender, combine the cilantro, mint, jalapeño, garlic, lemon juice and water and puree until smooth.
- In a large, deep skillet, heat the oil. Add the onion and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the chicken and turmeric and cook, stirring occasionally, until golden in spots, about 7 minutes. Add the cinnamon, cardamom and cloves and cook for 1 minute. Add the cilantro puree and coconut milk, season with salt and bring to a boil. Simmer over low heat until the sauce is slightly reduced and the chicken is tender, about 15 minutes. Serve with basmati rice.
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