Best 4 Indian Spiced Chicken Skillet Recipes
Tantalize your taste buds with a culinary journey to India, where aromatic spices dance in harmony to create a symphony of flavors. Our Indian-spiced chicken skillet is a vibrant and versatile dish that promises an explosion of taste in every bite. Marinated in a melange of yogurt, ginger-garlic paste, and garam masala, the chicken emerges succulent and tender, enveloped in a tantalizing golden-brown crust. Served atop a bed of fluffy basmati rice, this skillet sensation is sure to become a favorite in your kitchen.
Accompanying this delectable main course are three equally enticing recipes that explore the diverse culinary landscape of India. Indulge in the creamy delight of matar paneer, where fresh green peas and soft paneer cheese harmonize in a rich tomato-based sauce. Elevate your taste buds with aloo gobi, a vibrant stir-fry that showcases the perfect balance between tender potatoes and crisp cauliflower, all tossed in an aromatic blend of spices. Lastly, immerse yourself in the comforting embrace of dal tadka, a hearty lentil dish that combines the goodness of lentils, tomatoes, and a medley of spices, finished with a tempering of ghee and cumin seeds.
These culinary gems, presented in a step-by-step format with easy-to-follow instructions, will guide you effortlessly through the cooking process. Detailed ingredient lists ensure you have everything you need to recreate these authentic Indian dishes in the comfort of your own kitchen. Let your senses embark on a delightful adventure as you explore the vibrant flavors and aromas of India with this collection of irresistible recipes.
EASY INDIAN-STYLE CHICKEN
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
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 SPICED CHICKEN
Make and share this Indian Spiced Chicken recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In small bowl, stir together oil and garlic. Stir in water, paprika, ginger, coriander, cumin, nutmeg, turmeric and cayenne pepper.
- Spoon 1 tbsp (15 mL) into another small bowl; stir in lemon juice and set aside. Arrange chicken in single layer in shallow glass dish; brush with remaining spice mixture. Cover and refrigerate chicken for 1 hour.
- (Chicken can be prepared to this point and refrigerated for up to 24 hours; let stand at room temperature for 30 minutes.) Place chicken, flesh side down, on greased grill over medium-high heat; close lid and cook for 5 minutes.
- Turn and brush flesh with reserved lemon mixture. Close lid and cook, turning often, for about 12 minutes longer or until chicken is no longer pink inside and juices run clear when chicken is pierced.
- Serve with lemon wedges.
Nutrition Facts : Calories 302.5, Fat 8.7, SaturatedFat 1.7, Cholesterol 151, Sodium 275.9, Carbohydrate 3, Fiber 0.8, Sugar 0.5, Protein 50.6
INDIAN-SPICED CHICKEN
Want to try an easy Indian dinner recipe? Chicken thighs braised in a rich, spicy tomato sauce make for a hearty one-pot meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 13
Steps:
- Heat a large skillet over high heat. Add 2 tablespoons vegetable oil.
- Season chicken with salt and pepper and add to hot pan. Brown on both sides. Cook in batches if needed.
- Remove chicken from pan and add onion, garlic, and ginger. Cut a slit into the chile lengthwise and add to pan. Saute the onion mixture until softened, about 3-5 minutes. Add spices and cook for 30 seconds.
- Add tomatoes and 1/2 cup water and stir. Add chicken back to pan and bring up to a simmer. Cover and simmer until chicken is cooked through and sauce is thickened, about 30 minutes. Turn chicken occasionally throughout cooking.
- When ready to serve, uncover and stir in cream. Simmer for 1 minute and serve.
INDIAN-SPICED CHICKEN
Provided by Dave Lieberman
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cut the chicken breasts roughly into 2 by 2-inch pieces. Mix together the yogurt, garlic, ginger, cardamom, curry powder, chili flakes, coriander, paprika, honey, salt, and pepper until thoroughly combined. Add chicken pieces to yogurt mixture, cover, and refrigerate at least 1 hour or as long as overnight. Bring to room temperature before cooking.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and cook until translucent. Stir in tomato paste until evenly distributed and then add the half-and-half. Slide in the chicken and marinade, stir well, and bring mixture to a simmer. Reduce the heat so that the liquid remains at a low simmer. Cook about 15 minutes until chicken is no longer pink in the middle but still tender and moist. Serve immediately over basmati rice.
Tips:
- For the best flavor, use high-quality spices. Look for spices that are fresh and have a vibrant color.
- If you don't have garam masala, you can substitute a mixture of cumin, coriander, and turmeric powder.
- If you like your chicken spicy, add a pinch of cayenne pepper or red chili powder.
- Serve the chicken with rice, naan, or your favorite side dish.
- For a healthier version, use boneless, skinless chicken breasts or thighs. You can also reduce the amount of oil used in the recipe.
- To make the dish ahead of time, cook the chicken and sauce according to the recipe. Let cool completely, then store in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the chicken and sauce in a skillet over medium heat until warmed through.
Conclusion:
This Indian-spiced chicken skillet is a quick and easy recipe that is perfect for a weeknight meal. The chicken is flavorful and juicy, and the sauce is rich and creamy. Serve it with rice, naan, or your favorite side dish for a delicious and satisfying meal.
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