INDIAN CHICKEN AND MUSHROOMS IN SPICED TOMATO CREAM
Has all the taste of of great Indian curry but lighter and healthier. Serve this with rice and your favorite Indian breads, such as naan, or chapatis, and a nice vegetable dish.
Provided by PalatablePastime
Categories Chicken Breast
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in a large saucepan over medium heat; add chili pepper, cloves and cinnamon stick and heat until fragrant.
- Add the chopped onion and cook for 1-2 minutes then add the ginger and garlic and cook for 1 min more.
- Add the chicken slices and cook for 4 minutes; then add the mushrooms, cayenne, coriander, cardamom, cumin, turmeric, and cook for 4-5 minutes more; add a little oil if necessary to prevent burning.
- Add tomato sauce and paste and mix well and lower heat and cook until chicken is cooked through, about 3-5 minutes.
- Stir in evaporated milk or cream and simmer on low heat for about 5 minutes then add garam masala and chopped cilantro to the dish.
- Serve with rice, if desired.
Nutrition Facts : Calories 488.2, Fat 27.6, SaturatedFat 7.5, Cholesterol 110.6, Sodium 657.9, Carbohydrate 22.5, Fiber 3.9, Sugar 7.9, Protein 39.7
BUTTER CHICKEN (INDIAN CHICKEN IN TOMATO CREAM SAUCE)
A rotisserie chicken stands in quite well for the original tandoori chicken in this version of the simple north Indian dish. In just a few simple steps with a handful of spices, an ordinary chicken become an exotic, family-pleasing meal with a richly spiced sauce that melds right into the chicken. The dish is done when the meat is - as Indian cookbook author Julie Sahni describes it - "meltingly tender." Serve with spinach, quickly cooked in oil and garlic to complete the meal.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- To make the spice blend: Stir the ingredients together in a small bowl and set aside.
- To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Remove the chicken to a serving dish and cover to keep warm.
- Shake any excess water from the peas. Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil. Spoon the sauce over the chicken. Serve with rice and warmed pita bread.
CHICKEN WITH MUSHROOMS AND TOMATOES
Steps:
- Heat oil in non stick skillet over medium high heat. Season chicken strips with salt and pepper. Brown chicken in hot oil and remove to a plate. Stir in onions and cook until tender. Stir in mushrooms and cook until golden. Stir in wine and bring to simmer. Stir in tomatoes and return to a simmer. Season with salt and pepper and return chicken to pan. Cook over medium heat until sauce begins to thicken. Finish sauce with cream and parsley. Serve warm over pasta.
INDIAN-SPICED CHICKEN WITH TOMATO AND CREAM
This fragrant sauce calls for a mix of dried spices. If the ones you've got in the pantry smell musty or you can't remember when you bought them, restock.
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Milk/Cream Chicken Poultry Tomato Dinner Lunch Fall Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- Heat ghee in a large Dutch oven over medium heat. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8-10 minutes. Transfer to a plate.
- Add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, 8-10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes.
- Add chicken, broth, tomato purée, and cream to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until chicken is almost falling off the bone and liquid is slightly thickened, 1 1/2-2 hours.
- Add potatoes to pot and cook, partially covered, until potatoes are fork-tender, chicken is falling off the bone, and liquid is thick enough to coat a spoon, 30-45 minutes. Remove skin and bones from chicken, if desired, and return meat to pot; season stew with salt and pepper.
- Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice.
- DO AHEAD: Stew can be made 3 days ahead. Let cool; cover and chill.
INDIAN TOMATO CHICKEN
Chicken pieces coated with many fragrant spices like turmeric, cardamom and cloves, then simmered in a tomato sauce. This dish is a family favorite. I have also taken it to potlucks and served it to guests in my home. Everyone asks for the recipe. It is a great slow cooker meal, too.
Provided by SHECOOKS2
Categories World Cuisine Recipes Asian Indian
Time 2h15m
Yield 6
Number Of Ingredients 15
Steps:
- Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
- Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Saute, stirring, for 1 to 2 minutes. Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
- Saute for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)
Nutrition Facts : Calories 133.6 calories, Carbohydrate 6.9 g, Cholesterol 57.3 mg, Fat 5.4 g, Fiber 1.6 g, Protein 14.7 g, SaturatedFat 1.1 g, Sodium 546.9 mg, Sugar 2.8 g
SLOW-COOKER INDIAN SPICED CHICKEN WITH TOMATO AND CREAM RECIPE - (4.4/5)
Provided by á-174535
Number Of Ingredients 18
Steps:
- Heat ghee in a large Dutch oven over medium. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8-10 minutes. Transfer to a 4-6-quart slow cooker. Place onion, garlic, and ginger in same pot and cook, stirring occasionally, until onion is very soft and golden brown, 8-10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes. Transfer mixture to slow cooker. Add broth, potatoes, tomato purée, and cream to slow cooker, season with salt and pepper, and stir to combine. Cover and cook until potatoes are tender and chicken is falling off the bone, 7-8 hours on low or 4-5 hours on high. Remove skin and bones from chicken, if desired, and return meat to slow cooker; season stew with salt and pepper. Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice. Do ahead: Stew can be made 3 days ahead. Let cool; cover and chill.
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- Heat ghee in a large Dutch oven over medium. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8–10 minutes. Transfer to a 4–6-quart slow cooker.
- Place onion, garlic, and ginger in same pot and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes. Transfer mixture to slow cooker. Add broth, potatoes, tomato purée, and cream to slow cooker, season with salt and pepper, and stir to combine.
- Cover and cook until potatoes are tender and chicken is falling off the bone, 7–8 hours on low or 4–5 hours on high.
- Remove skin and bones from chicken, if desired, and return meat to slow cooker; season stew with salt and pepper.
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- Heat ghee in a large Dutch oven over medium heat. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8–10 minutes. Transfer to a plate.
- Add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes.
- Add chicken, broth, tomato purée, and cream to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until chicken is almost falling off the bone and liquid is slightly thickened, 1½–2 hours.
- Add potatoes to pot and cook, partially covered, until potatoes are fork-tender, chicken is falling off the bone, and liquid is thick enough to coat a spoon, 30–45 minutes. Remove skin and bones from chicken, if desired, and return meat to pot; season stew with salt and pepper.
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