Best 6 Chicken Indienne Recipes

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Indulge in a tantalizing culinary journey with Chicken Indienne, a dish that harmoniously blends the vibrant flavors of Indian cuisine with the classic French cooking technique. This delectable dish is a symphony of flavors and textures, featuring tender chicken pieces marinated in a blend of aromatic spices and yogurt, then delicately seared and simmered in a rich and flavorful sauce. Accompanying this main course are three enticing recipes: Fragrant Basmati Rice Pilaf, a fluffy and aromatic rice dish infused with the essence of toasted spices; Refreshing Cucumber Raita, a cooling and tangy yogurt-based condiment; and Warm Garlic Naan, soft and pillowy flatbreads brushed with garlic butter. Embark on this culinary adventure and experience the harmonious fusion of Indian and French culinary traditions.

Let's cook with our recipes!

25 EASY INDIAN CHICKEN RECIPE COLLECTION



25 Easy Indian Chicken Recipe Collection image

Provided by insanelygood

Categories     Chicken     Recipe Roundup

Number Of Ingredients 25

Easy Chicken Tikka Masala
Easy Chicken Korma
Slow Cooker Indian Butter Chicken
Mughlai Chicken
Kerala Style Spicy Dry Roasted Chicken
Chicken Chettinad Recipe
Tandoori Chicken
Chicken Shami Kabab Recipe
Grilled Tandoori Chicken Kebabs
Chicken Seekh Kabab Recipe
Chicken 65
Dahi Chicken (Yogurt Marinated Chicken Curry)
Lehsuni Nimbu Murgh (Garlic Lemon Chicken)
Quick and Easy Chicken Biryani
Kalmi Kabab
Chicken Vindaloo
Chicken Mulligatawny Soup
Chilli Chicken
Kadai Chicken Recipe
Palak Chicken
Chicken Shawarma
Chicken Pakora Recipe
Chicken Dhansak
Chicken Saag
Chicken Curry

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a chicken recipe in 30 minutes or less!

Nutrition Facts :

INDONESIAN GINGER CHICKEN



Indonesian Ginger Chicken image

Provided by Ina Garten

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 5

1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
2 (3 1/2 pound) chickens, quartered, with backs removed

Steps:

  • Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
  • Preheat the oven to 350 degrees F.
  • Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

CHICKEN INDIENNE



Chicken Indienne image

Got this recipe from a girlfriend. I didn't think I'd like it because it has curry in it and I'm not a big fan of curry. Much to my delight, the recipe turned out delicious and is a part of my regular rotation now. Cooking time varies depending upon the thickness of your chicken breasts. The thicker they are, the longer they...

Provided by Linda Seide

Categories     Chicken

Time 35m

Number Of Ingredients 6

4 chicken breasts, boneless and skinless
1/2 stick butter
1/2 c honey
1/4 c dijon mustard
2 tsp curry powder
1 tsp lemon juice

Steps:

  • 1. Melt butter, then add all the other ingredients except the chicken.
  • 2. Pour over chicken.
  • 3. Bake at 350 degrees for 30-45 minutes, depending upon the thickness of your chicken breasts.

CURRIED CHICKEN WITH NOODLES (NOUILLES ET VOLAILLE A L'INDIENNE)



Curried Chicken with Noodles (Nouilles et Volaille a l'Indienne) image

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 whole, skinless, boneless breasts of chicken, about 1 1/2 pounds
3 1/4 cups water
1/4 cup dry white wine
1 bay leaf
Salt to taste, if desired
Freshly ground pepper to taste
4 sprigs fresh parsley
2 sprigs fresh thyme or 1/4 teaspoon dried
3 tablespoons butter
3 tablespoons flour
2 tablespoons curry powder
3/4 cup heavy cream
1 ripe papaya or mango, peeled, seeded and cut into bite-size cubes
Strasbourg noodles (see recipe)

Steps:

  • Cut the chicken breasts in half lengthwise. Cut away the tough membranes. Put the pieces in a saucepan and add water, wine, bay leaf, salt, pepper, parsley and thyme. Cover and let simmer 10 minutes and drain. Reserve the cooking liquid. There should be one cup. Cut the breast meat into one-inch cubes and set aside.
  • Melt two tablespoons of the butter in a saucepan and add the flour and curry powder, stirring with a wire whisk. When blended and smooth, add the reserved cooking liquid, stirring vigorously with the whisk. When thickened and smooth, add the cream, salt and pepper and continue cooking about five minutes, stirring often.
  • Heat the remaining tablespoon of butter in a saucepan and add the papaya or mango. Cook just to heat through and add the cubed chicken. Pour the sauce over and stir. Bring to the boil and serve with noodles.

Nutrition Facts : @context http, Calories 746, UnsaturatedFat 27 grams, Carbohydrate 21 grams, Fat 56 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 24 grams, Sodium 1339 milligrams, Sugar 10 grams, TransFat 1 gram

EASY INDIAN-STYLE CHICKEN



Easy Indian-Style Chicken image

This is an easy and authentic-tasting Indian dish that the entire family will love! Tastes great with plain basmati rice topped with a couple tablespoons of yogurt (especially if you made the chicken spicy!)

Provided by Ania

Categories     World Cuisine Recipes     Asian     Indian

Time 50m

Yield 4

Number Of Ingredients 13

2 tablespoons vegetable oil
1 teaspoon cumin seed
1 onion, finely chopped
¼ cup tomato paste
¼ cup water
1 pound skinless, boneless chicken breast halves - cubed
½ (14 ounce) can coconut milk
½ teaspoon brown sugar
½ teaspoon hot chile paste
1 pinch cayenne pepper
¾ teaspoon ground turmeric
salt and pepper to taste
½ cup chopped cilantro

Steps:

  • Heat the vegetable oil in a large skillet over medium heat. Add cumin seeds, and fry for a few minutes until they become fragrant and begin to pop. Stir in chopped onion, and cook until the onion has softened and turned translucent, 3 to 4 minutes.
  • Stir together tomato paste and water, and pour into skillet. Stir in chicken, and cook until it has firmed and turned white, about 5 minutes. Add coconut milk, brown sugar, chile paste, cayenne pepper, turmeric, salt, and pepper.
  • Bring mixture to a simmer, then reduce heat to medium-low, cover, and continue to simmer until the chicken is tender and no longer pink in the center, about 15 minutes. Sprinkle with chopped cilantro before serving.

Nutrition Facts : Calories 316.4 calories, Carbohydrate 11.4 g, Cholesterol 58.6 mg, Fat 20 g, Fiber 2.5 g, Protein 24.6 g, SaturatedFat 11.1 g, Sodium 195.7 mg, Sugar 5.2 g

INDIAN CHICKEN CURRY (MURGH KARI)



Indian Chicken Curry (Murgh Kari) image

This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!

Provided by Ayshren

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 6

Number Of Ingredients 20

2 pounds skinless, boneless chicken breast halves
2 teaspoons salt
½ cup cooking oil
1 ½ cups chopped onion
1 tablespoon minced garlic
1 ½ teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon water
1 (15 ounce) can crushed tomatoes
1 cup plain yogurt
1 tablespoon chopped fresh cilantro
1 teaspoon salt
½ cup water
1 teaspoon garam masala
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lemon juice

Steps:

  • Sprinkle the chicken breasts with 2 teaspoons salt.
  • Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
  • Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
  • Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and tools ready. This will help you stay organized and avoid any scrambling during the cooking process.
  • Use Quality Ingredients: The quality of your ingredients will greatly impact the final dish. Use fresh, high-quality ingredients whenever possible.
  • Don't Overcook the Chicken: Chicken is a delicate protein that can easily become dry and overcooked. Cook it until it reaches an internal temperature of 165°F (74°C), then remove it from the heat and let it rest before serving.
  • Use a Heavy-Bottomed Pan: A heavy-bottomed pan will help distribute heat evenly and prevent the food from sticking.
  • Don't Crowd the Pan: When searing the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly and will result in steamed chicken instead of seared chicken.
  • Use a Variety of Spices: Indian cuisine is known for its use of spices. Experiment with different spices to create a flavorful and aromatic dish.
  • Serve with Basmati Rice: Basmati rice is a traditional accompaniment to Indian dishes. It is a long-grain rice that has a light, fluffy texture.

Conclusion:

Chicken Indienne is a delicious and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its tender chicken, creamy sauce, and fragrant spices, Chicken Indienne is sure to be a hit with your family and friends. So next time you're looking for a new and exciting dish to try, give Chicken Indienne a try. You won't be disappointed!

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