CRISPY TANDOORI CHICKEN DRUMSTICKS WITH MANGO CHUTNEY
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
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
SOUR CREAM CHICKEN
I like this sour cream chicken because you can make it ahead of time. Simply chill the chicken and sour cream mixture together overnight. Then coat with bread crumbs the next day. - Nancy Stec, Upperco, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a shallow bowl, combine first seven ingredients. Place bread crumbs in a separate shallow bowl. Coat chicken with sour cream mixture, then coat with bread crumbs., Arrange chicken on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, 30 minutes. Drizzle with butter; bake 15-20 minutes or until juices run clear.
Nutrition Facts : Calories 365 calories, Fat 15g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 899mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 32g protein.
FRIED CHICKEN MASALA
Give chicken an Indian-inspired flavor with Fried Chicken Masala. A two-hour marinade in sour cream, milk & garam masala makes this chicken masala unique.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield 5 servings
Number Of Ingredients 8
Steps:
- Mix sour cream, milk and 2 tsp. garam masala; spoon over chicken in shallow dish. Turn to evenly coat chicken. Refrigerate 2 hours to marinate, turning chicken after 1 hour. Remove chicken from marinade; discard marinade.
- Mix flour, cornstarch, salt and remaining garam masala in separate shallow dish. Add chicken; turn to evenly coat both sides of each piece.
- Heat oil in large skillet to 350°F. Add half the chicken; cook 15 to 20 min. or until chicken is golden brown and done (165ºF). Drain on paper towels. Repeat with remaining chicken.
Nutrition Facts : Calories 380, Fat 23 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 100 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 27 g
GARAM MASALA CHICKEN
This is a wonderful light chicken dish. It adds a taste of exotic to an everyday meal. Quick and easy to make, and very tasty! I had it tonight and was wowed! This is the best light chicken dish I have ever had.
Provided by breezermom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 7
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).
Nutrition Facts : Calories 157.6 calories, Carbohydrate 7.6 g, Cholesterol 49.3 mg, Fat 4.9 g, Fiber 2.6 g, Protein 21.4 g, SaturatedFat 0.8 g, Sodium 523.3 mg, Sugar 3.1 g
GARAM MASALA AND SOUR CREAM CHICKEN BAKE
Found this online while looking for a new way to cook chicken. The first time I made it was for my Mother-in-law, who immediately requested I share the recipe. Pretty good, considering I'd never cooked for her before :)
Provided by sdowswell
Categories Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F (180C).
- Score chicken a bit to help spices sink inches.
- In a large skillet over medium heat, heat oil.
- Add onions and saute until light brown.
- Add chicken and continue to saute, turning once, until half cooked (about 10 mins).
- While chicken is cooking, combine sour cream, yogurt, lemon juice, garam masala, tumeric and salt in a bowl.
- Mix till smooth.
- Once chicken is nearly cooked (as described above), Remove chicken from pan and place in sauce mixture, turning to coat.
- Transfer coated chicken to baking dish.
- Bake 20 mins or until cooked through.
- NOTE: if garam masala isn't in your taste, you can use ground white pepper instead.
- NOTE: this dish doens't freeze well because of the yogurt, but will last well a few days in the fridge.
SOUR CREAM BAKED CHICKEN
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pound chicken to a uniform 1/2-inch thickness. Place in an ovenproof 10-inch round dish, sprayed with vegetable oil. Spoon sour cream over chicken. In a small dish mix crumbs (or cereal) with herbs, salt, and pepper. Sprinkle crumb mixture over sour cream. Bake at 350 degrees for 20 minutes until thoroughly cooked.
AUTHENTIC CHICKEN TIKKA MASALA
This authentic chicken tikka masala dish follows an old family recipe.
Provided by Allrecipes
Categories World Cuisine Recipes Asian Indian
Time 3h15m
Yield 4
Number Of Ingredients 23
Steps:
- Combine yogurt, 2 teaspoons garam masala, paprika, black pepper, 1/2 teaspoon salt, cayenne pepper, and 1/2 teaspoon coriander in a large bowl. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for 2 hours.
- Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
- Place chicken strips on the prepared baking sheet, leaving space between each piece, and bake in the preheated oven until browned and no longer pink inside, about 10 minutes. Remove and set aside.
- Heat vegetable oil in a large skillet over medium heat. Cook and stir cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in garlic, ginger, and green chiles and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir tomatoes, tomato paste, and water into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.
- Cook and stir 1 teaspoon garam masala, 1/2 teaspoon coriander, and turmeric into the tomato mixture. Mix in the cooked chicken, add cream, and stir to coat. Cover and let simmer for 10 minutes. Season with 1/2 teaspoon salt and garnish with cilantro.
Nutrition Facts : Calories 402.6 calories, Carbohydrate 20.5 g, Cholesterol 100.2 mg, Fat 25 g, Fiber 5 g, Protein 27.2 g, SaturatedFat 9.5 g, Sodium 926.5 mg, Sugar 10.1 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 TIKKA MASALA WITH CREAM
A very classic Tikka Masala that you would get in many restaurants in London. This variation uses cream instead of yogurt. Which gives a creamy texture that does not break and is amazing with jasmine rice.
Provided by Lab Chef
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sauce:.
- In a sauce pan add the butter and the onion, sweat over medium heat until translucent about 5-7 minutes. Add the garlic and cook for 1 minute.
- Add the Garam and Curry and mix will with the onions. Cook over medium heat for 1 minute.
- Add the tomato sauce and cook for 2-3 minutes. Add the cream and cook over med to med-low heat until thickened. About 12-17 minutes.
- Chicken:.
- Mix together the Cury and salt, evenly coat the pieces of chicken.
- In a large skillet/frying pan over medium high heat add the oil and the chicken pieces. Cook the chicken until cooked through with no pink inside.
- Mix:.
- Add the cooked chicken to the thickened sauce and mix well, season to taste.
- Serve overtop cooked jasmine rice.
Nutrition Facts : Calories 480.4, Fat 35.3, SaturatedFat 18.4, Cholesterol 96.8, Sodium 963.6, Carbohydrate 37.3, Fiber 3.5, Sugar 3.8, Protein 5.5
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- Place a rack in upper third of oven; preheat to 425°. Finely grate 3" piece ginger into a medium bowl (don’t worry about peeling it). Transfer all but 1 tsp. grated ginger to a large resealable plastic bag, reserving ginger in bowl.
- Add 2 cups yogurt to bag with ginger. Cut 1 lemon in half crosswise and squeeze juice into yogurt mixture. Add ¼ tsp. cayenne and 2 Tbsp. plus 1 tsp. garam masala. Seal bag and shake to combine.
- Season 8 chicken pieces with 5 tsp. salt. Place in bag, seal, and shake again to cover all the pieces. Squeeze out as much air as you can from the bag, which makes sure that all the chicken is covered with the marinade—this is why marinating in a resealable plastic bag is so clutch. Let marinate at least 30 minutes at room temperature, or keep in the fridge for up to 4 hours.
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