Indian Style Onion And Garlic Chicken Food

INDIAN STYLE ONION AND GARLIC CHICKEN

Steps:

• In a wok or medium skillet, heat coconut oil over medium heat. Once hot, add onions and saute until soft and starting to caramelize, about 20 minutes.
• Turn heat down a bit and add garlic and spices. Saute 3 more minutes until spices are fragrant.
• Add onion and garlic mixture, three quarters of a cup of coconut milk, and lime juice in a blender. Puree until smooth.
• Place chicken thighs in a baking dish and coat top and bottom well with marinade, reserving half a cup of marinade. Cover and marinate chicken in the fridge 30 minutes or more.
• Add reserved coconut milk to leftover marinade in blender and mix well.
• Preheat oven to 425 degrees. Bake chicken 60-70 minutes until done.
• Serve with reserved sauce spooned over chicken.

INDIAN-SPICED CHICKEN WITH BELL PEPPERS

Steps:

• Heat oil in a large non-stick skillet over medium-high heat. Add ginger and garlic. Stir for 30 seconds.
• Add all the bell peppers and onion and saute until golden, about 5 minutes.
• Add chicken and all the spices to skillet and sprinkle with salt and pepper. Saute until chicken is cooked through, about 4 minutes. Transfer to a bowl.
• Sprinkle with green onions. Garnish with lemon slices. Serve immediately.

DAN'S LEMON, ONION AND GARLIC CHICKEN

Steps:

• Melt butter and add the olive oil, lemon juice, rosemary, garlic salt, salt & pepper.
• Take chicken breasts & marinate in mixture.
• Place in the refrigerator for a minimum of 30 minutes.
• Remove chicken from refrigerator.
• Preheat BBQ.
• Leave chicken at room temperature for 15 minutes.
• Place each piece of chicken on separate piece of aluminum foil.
• Cut lemon into 8 slices.
• Place 2 lemon slices, 1/4 of the onions and 1/4 of the garlic under each chicken breast and then place 2 lemon slices, 1/4 of the onions and 1/4 of the garlic on top of each chicken breast.
• Wrap the foil securely around each piece of chicken.
• Place foiled chicken on grill and BBQ on hot coals for 8 minutes. Flip over and BBQ the other side for 8 minutes.
• Ready to serve.

INDIAN CHILI CHICKEN WITH ONIONS

Steps:

• Heat oil in a wok; put in onions and fry until they are caramelized, stirring every so often.
• While the onions are caramelizing, cut the chicken into bite size pieces.
• Coat each piece with cornstarch.
• Add ginger and garlic to onions and fry some more.
• When the onions, ginger and garlic are done, push them up to the sides of the wok to make room for the chicken.
• Add chicken pieces to the hot oil.
• Fry until the chicken is brown and has crispy bits on the edges.
• Stir onion mixture from the wok sides into the chicken.
• Add green chilies and green onion.
• Stir around just enough to warm the chilies and green onion.
• Push the chicken mixture to the upper sides of the wok to keep it crispy as you make the sauce.
• Mix together water, sugar, 2 teaspoons cornstarch, soy sauce in a small bowl.
• Throw it into the centre of the wok.
• Remove from heat and stir sauce until thickened.
• Mix well with chicken and onions.
• Serve with plenty of steamed rice, broccoli and beer.

GREEN LENTILS WITH GARLIC & ONION (MADHUR JAFFREY)

Steps:

• Heat oil in a heavy pot over a medium flame. When hot, put in the cumin seeds. A few seconds later, put in the garlic. Stir and fry until the garlic pieces turn a medium brown colour. Now put in the onion. Stir and fry until the onion pieces begin to turn brown at the edges. Put in the lentils and the water. Bring to the boil. Cover, turn heat to low and simmer for about an hour or until lentils are tender. (Nearly all of the liquid should have been absorbed, but watch that it doesn't turn completely solid.)
• Add the salt and the cayenne. Stir to mix and simmer gently for another 5 minutes.