Best 2 East Indian Chicken With Tomato Peas And Cilantro Recipes

Embark on a culinary journey to the vibrant streets of India with this delectable East Indian Chicken recipe. This dish bursts with an array of flavors, featuring tender chicken enveloped in a rich and aromatic tomato-based gravy. Succulent peas add a delightful pop of texture and sweetness, while fresh cilantro brings a burst of herbaceousness. Accompany this savory creation with fluffy rice or warm naan bread to complete your authentic Indian dining experience.

In addition to the main East Indian Chicken recipe, this article offers a treasure trove of complementary dishes to tantalize your taste buds. Discover the secrets of preparing fragrant basmati rice, a staple in Indian cuisine, and learn how to make a cooling cucumber raita, the perfect accompaniment to balance the heat of the chicken dish. For a delightful appetizer, try your hand at crispy samosas filled with spiced potatoes and peas. And to quench your thirst, indulge in a refreshing mango lassi, a sweet and tangy yogurt-based drink infused with the flavors of ripe mangoes.

Here are our top 2 tried and tested recipes!

INDIAN-SPICED CHICKEN WITH TOMATO AND CREAM

Indian-Spiced Chicken With Tomato and Cream image

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

Ingredients

3 tablespoons ghee (clarified butter) or vegetable oil
6 chicken legs (drumsticks with thighs; about 3 pounds)
Kosher salt
freshly ground pepper
1 medium onion, finely chopped
4 garlic cloves, finely grated
2 tablespoons finely grated peeled ginger
2 tablespoons tomato paste
2 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 1/2 teaspoons ground coriander
3/4 teaspoon cayenne pepper
3/4 teaspoon ground cardamom
8 cups low-sodium chicken broth
3/4 cup canned tomato purée
1/2 cup heavy cream
1 pound small Yukon Gold potatoes, sliced 1/4" thick
Plain yogurt, torn fresh mint, and naan, flatbread, or cooked rice (for serving)

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.

EAST INDIAN CHICKEN WITH TOMATO, PEAS, AND CILANTRO

East Indian Chicken with Tomato, Peas, and Cilantro image

A one-pan dish that's easy and fills the house with a wonderful scent. Great with either fresh or canned tomatoes. It's delicious when served over jasmine or basmati rice with mango chutney on the side.

Provided by Jane Cooks It Up

Categories Indian Recipes

Time 1h15m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 onion, minced
1 teaspoon curry powder
1 teaspoon dry mustard
8 tomatoes, diced
4 cloves garlic, crushed
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon salt
4 skinless, boneless chicken breasts, cut into 1-inch pieces
1 cup frozen peas
¼ cup chopped cilantro

Steps:

Heat oil in a large pan over medium heat. Cook and stir onion, curry powder, and dry mustard in the hot oil until onion is softened, about 5 minutes. Add tomatoes, garlic, garam masala, cumin, and salt; simmer over medium-low heat until tomatoes have broken down and ingredients have blended, about 40 minutes.
Cook and stir chicken into tomato mixture until chicken is cooked and no longer pink in the center, 15 to 20 minutes. Add peas and cook for 1 more minute. Remove from heat. Sprinkle with cilantro.

Nutrition Facts : Calories 285.1 calories, Carbohydrate 19.8 g, Cholesterol 65.8 mg, Fat 9.5 g, Fiber 5.8 g, Protein 31.3 g, SaturatedFat 1.5 g, Sodium 716.6 mg, Sugar 9.7 g

Tips:

- Use high-quality ingredients for the best flavor. - If you don't have fresh cilantro, you can use dried cilantro instead. Just be sure to use half the amount, as dried cilantro is more concentrated. - If you don't have a blender or food processor, you can finely chop the tomatoes and onions instead. - Adjust the amount of chili powder to taste. If you like your dish spicy, add more chili powder. - Serve with basmati rice, naan bread, or another type of bread.

Conclusion:

This East Indian Chicken with Tomato, Peas, and Cilantro is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to please everyone at the table. So next time you're looking for a new and exciting chicken dish to try, give this recipe a try. You won't be disappointed!