Easy Masala Chicken Breasts Food

EASIER CHICKEN MARSALA

Steps:

• In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.
• Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
• Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.

GARAM MASALA CHICKEN

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot oil and cook until browned on one side, about 3 minutes. Flip the chicken and add the onions; cook another 2 minutes. Add the tomatoes, garlic salt, and water to the chicken; stir. Season with 1 1/2 teaspoon garam masala. Bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer another 10 minutes, stirring occasionally.
• Stir the remaining 1/2 teaspoon garam masala through the mixture. Raise heat to medium and bring mixture to a boil. Cook until the chicken no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

EASY MASALA CHICKEN BREASTS

Steps:

• Place marinade ingredients in a food processor and puree into a smooth mixture. Taste for salt content, made any adjustments as needed.
• Place chicken breasts into a resealable plastic bag or large glass dish. Pour marinade over top and turn to coat. Seal bag or cover dish with plastic wrap and place into refrigerator for 6-12 hours.
• Preheat grill for medium high heat.
• Remove chicken from marinade and place on the grill. Cook for 7-9 minutes per side or until internal temperature at thickest part of breast reaches 165 degrees F. Adjust heat as needed.
• Once cooked through, remove from heat and let meat rest for a few minutes. Serve whole or slice and serve with your favorite sides.
• For faster cooking, flatten the chicken breasts. Place one breast at a time between two pieces of plastic. Using the smooth side of a kitchen mallet, gently strike the chicken breasts from the center, moving outward to create a uniform thickness of 3/4". Marinate and grill as directed.

MASALA-SPICED ROAST CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place chicken upright on a rack in a roasting pan. Cut 10 slits in the skin using a sharp knife, pull the skin away from the meat; slip a garlic clove into each slit. Rub the masala powder over the whole chicken. Squeeze the juice of the lime over the chicken, turn the chicken breast side down in the roasting pan, and place the rind in the chicken cavity.
• Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 350 degrees F (175 degrees C), and bake until no longer pink at the bone and the juices run clear, about 45 more minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

CHICKEN MASALA CURRY

Steps:

• Heat the vegetable oil in a dutch oven or other large pot.
• Cook the onions over medium heat until softened.
• Add garlic and ginger, continue to cook until fragrant and softened.
• Remove from heat, add Curry powder, cumin, and coriander.
• Pour 1/2 cup water into a blender. Add cooked vegetables and blend on high until very, very smooth. Add additional water if necessary.
• Pour sauce back into pot and stir in tomato paste and Chilis, if using.
• Cover and cook for at least 30 minutes, but no more than an hour. -Note- Sauce will bubble and gloop violently all over your range if you do not cover.
• Add chicken pieces, cook until tender and 160 - 170 degrees F.
• Remove from heat, stir in cilantro and yogurt and serve over rice.

GARAM MASALA CHICKEN

Steps:

• Heat oil in skillet on medium-high heat. Cook chicken 3 minutes or until lightly browned. Turn chicken. Add green onions. Cook and stir onions 2 minutes longer.
• Stir in tomatoes, garlic salt and water. Sprinkle 1 1/2 teaspoons of the garam masala over chicken and vegetables. Bring to boil. Reduce heat,cover and simmer 10 minutes, stirring occasionally or until chicken and vegetables are tender.
• Stir remaining 1/2 teaspoon Garam Masala into skillet. Bring to a boil. Reduce heat. Cook 5 minutes longer, stirring occasionally.

CHICKEN MASALA

Steps:

• Place chicken breasts and flour in zip-top bag. Shake until chicken is coated with flour. Remove from bag, shaking off excess flour and set aside.
• Heat the oil in a frying pan over medium-high heat. When oil is hot, add the chicken breasts and fry until golden brown on both sides. Remove chicken to a plate and set aside.
• Add the onion and garlic to the pan and cook until soft. Add the garam masala, tomatoes, soup, coconut milk, and salt and pepper to taste and bring to a boil. Reduce the heat to a simmer and return the chicken breasts to the pan. Simmer for 15 minutes, then add the frozen peas. Return to a simmer and cook for an addition 10 minutes.
• Serve hot with white rice.
• Cook's Note: Garam masala is a traditional Indian blend of spices and is available in the spice section of the grocery store.

EASY CHICKEN MARSALA

Steps:

• Heat oil in a large skilled over medium heat. Add chicken and saute for 15 to 20 minutes, or until cooked through and juices run clear.
• Add green onion and mushrooms and saute until soft, then add Marsala wine and bring to a boil.
• Boil for 2 to 4 minutes, seasoning with salt and pepper to taste. Stir in cream and milk and simmer until heated through, about 5 minutes.

MASALA CHICKEN

Steps:

• Heat oil in a large pan and saute garlic, onion, ginger and cumin seeds for about 2 or 3 minutes, taking care that nothing burns.
• Add chicken, mix well and fry for 5-6 minutes.
• Add coriander powder, cumin powder, turmeric and chili powder (if using) and saute for about 3 minutes. Cover and leave for 5 minutes.
• Add in the curry powder and fry for 5 minutes.
• Add water if needed. This depends on how much gravy you want. Cover and let the chicken cook, stirring occasionally.
• When done, stir in chopped coriander leaves and serve with rice or naan.