Skinny Indian Saffron Chicken Food

SKINNY INDIAN SAFFRON CHICKEN

Steps:

• In small bowl, mix hot water and saffron threads; let stand 5 minutes.
• In large bowl, beat curry powder, yogurt and cooled saffron mixture with whisk. Add chicken breasts; mix to thoroughly coat. Cover; refrigerate at least 30 minutes but no longer than 12 hours.
• Heat oven to 425° F. Line cookie sheet with foil. Spray wire rack with cooking spray; place on foil.
• In 2-quart saucepan, heat rice, broth and 1/8 teaspoon salt to boiling over high heat. Stir; cover and reduce heat to low. Cook 20 minutes. Remove from heat, add peas; cover and let stand 5 minutes.
• Meanwhile, remove chicken from marinade. Place chicken on rack, sprinkle with 1/8 teaspoon salt. Bake 15 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165° F).
• Fluff rice with fork; stir in mint and chopped cilantro. Slice chicken breasts; serve on top of rice mixture. Garnish with cilantro.

SKINNY CHICKEN BIRYANI

Steps:

• In medium bowl, stir together yogurt sauce ingredients, reserving half of the mint for garnish; cover and refrigerate.
• Place chicken broth in small bowl, and add saffron threads. Set aside.
• Heat 10- to 12-inch skillet or Dutch oven over medium-high heat. Add butter; heat until foaming. Add chicken; brown on all sides, 6 to 7 minutes. Transfer chicken to plate, using slotted spoon.
• Add onion and salt to same skillet. Cook 2 to 3 minutes or until translucent. Add garam masala; cook 1 minute longer or until fragrant.
• Add broth mixture, stirring first if using saffron threads. Add chicken; stir to coat. Reduce heat to medium; simmer 3 to 5 minutes longer to allow flavors to combine.
• Divide rice among 4 shallow bowls; top with chicken mixture, yogurt sauce and remaining mint.

SLIMMING WORLD INDIAN RICE

Steps:

• put rice spices, salt and water into a large saucepan. Bring to the boil and then reduce down to lowest temperature. put on lid and simmer gently for 20 minute.
• when rice is done mix amke sure lal water is drained mix through peas and chick peas adding tomatos if using, allow peas to thaw from heat of rice before eating.
• once cool store in an airtight container. this will need to be eaten in 3 working days make sure you reheat until piping hot so the rice doesnt hurt your tummy alternatively freeze when cool and leave out to defrost reheating before eating.

INDIAN CHILI CHICKEN

Steps:

• Add vegetable oil to a depth of 1-2 inches in a pot; heat on medium-high heat.
• Cut chicken breast fillets into bite-sized pieces.
• Combine chicken, chili powder, and five tbsp of ginger-garlic paste in a bowl.
• Mix well while lightly covering mixture with the 1/2 cup of flour; chicken pieces should be fully covered with flour. Set aside.
• Add about 1/4 cup of vegetable oil to the wok and heat on medium-high.
• Add sliced onion, sliced peppers, and two tbsp of ginger-garlic paste to wok; stir occasionally ensuring the vegetables are coated in oil.
• By now the oil in the pot should be heated (carefully test with a single drop of water). Gently submerge the chicken pieces, covering the bottom of the pot. Once bubbling settles down remove the pieces onto a plate with paper towels. Repeat until all the chicken is cooked. Be sure not to overcook the the chicken. Pat the remaining oil from the chicken with a paper towel.
• The vegetables in the wok should be softened. Add the chicken, a few shots of soy sauce, sweet chili sauce, and salt. Mix well for a minute or two.
• Serve with rice and naan and top with cilantro. Yumm!

LOW-FAT CHICKEN BIRYANI

Steps:

• In a mixing bowl, stir together the garlic, ginger, cinnamon, turmeric and yogurt with some pepper and ¼ tsp salt. Tip in the chicken pieces and stir to coat (see step 1, above). Cover and marinate in the fridge for about 1 hr or longer if you have time. Warm the milk to tepid, stir in the saffron and set aside.
• Heat oven to 200C/180C fan/gas 6. Slice each onion in half lengthways, reserve half and cut the other half into thin slices. Pour 1½ tbsp of the oil onto a baking tray, scatter over the sliced onion, toss to coat, then spread out in a thin, even layer (step 2). Roast for 40-45 mins, stirring halfway, until golden.
• When the chicken has marinated, thinly slice the reserved onion. Heat 1 tbsp oil in a large sauté or frying pan. Fry the onion for 4-5 mins until golden. Stir in the chicken, a spoonful at a time, frying until it is no longer opaque, before adding the next spoonful (this helps to prevent the yogurt from curdling). Once the last of the chicken has been added, stir-fry for a further 5 mins until everything looks juicy. Scrape any sticky bits off the bottom of the pan, stir in the chilli powder, then pour in 100ml water, cover and simmer on a low heat for 15 mins. Remove and set aside.
• Cook the rice while the chicken simmers. Heat another 1 tbsp oil in a large sauté pan, then drop in the cinnamon stick, cardamom, cloves and cumin seeds. Fry briefly until their aroma is released. Tip in the rice (step 3) and fry for 1 min, stirring constantly. Stir in the stock and bring to the boil. Lower the heat and simmer, covered, for about 8 mins or until all the stock has been absorbed. Remove from the heat and leave with the lid on for a few mins, so the rice can fluff up. Stir the garam masala into the remaining 1½ tsp oil and set aside. When the onions are roasted, remove and reduce oven to 180C/160C fan/gas 4.
• Spoon half the chicken and its juices into an ovenproof dish, about 25 x 18 x 6cm, then scatter over a third of the roasted onions. Remove the whole spices from the rice, then layer half of the rice over the chicken and onions. Drizzle over the spiced oil. Spoon over the rest of the chicken and a third more onions. Top with the remaining rice (step 4) and drizzle over the saffron-infused milk. Scatter over the rest of the onions, cover tightly with foil and heat through in the oven for about 25 mins. Serve scattered with the mint and coriander.