Best 9 Indian Spiced Chicken With Lentils And Chickpeas Recipes

INDIAN SPICED RED LENTIL & CHICKEN SOUP

Steps:

• Heat the vegetable oil in a large soup pot over medium heat. Add the garam masala and cook for 30 seconds, or until fragrant. Add the chopped carrots, onions, apples, and celery and cook, stirring frequently, until softened, 7-8 minutes.
• Add the chicken broth, coconut milk, red lentils, ginger and salt to the pot. Bring to a boil over high heat, then reduce the heat to low and simmer for about 15 minutes, or until the lentils are tender and starting to break down.
• Add the cooked chicken and 1 tablespoon lime juice, and heat until warmed through. Taste and adjust seasoning with salt, more lime juice and cayenne pepper, if desired. Serve the soup generously sprinkled with fresh chopped cilantro, with lime wedges on the side.
• Note: The soup will thicken as it sits. Add more chicken broth to thin it out if necessary.
• Freezer-Friendly Instructions: This soup can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot. (The soup will thicken up a lot when frozen, so you'll likely need to add quite a bit of broth when reheating.)

INDIAN-SPICED CHICKEN WITH LENTILS AND CHICKPEAS

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Fit baking sheet with a wire rack; spray rack with nonstick cooking spray and set aside.
• Fill a medium saucepan with water and bring to a boil over high heat. Add lentils and reduce heat to a simmer. Cook, partially covered, until tender, about 25 minutes.
• In a small bowl, combine 2 teaspoons salt, 4 teaspoons freshly ground pepper, and 4 teaspoons curry powder. Carefully loosen chicken skin from flesh by sliding forefinger under skin. Season chicken flesh and skin over with curry mixture and place on prepared rack. Transfer to oven and roast until crispy and golden, about 20 minutes.
• Heat oil in a large nonstick skillet over medium heat. Add onions and 1 teaspoon salt; cook, stirring, until deep golden brown, about 15 minutes. Add remaining 2 teaspoons curry powder; cook, stirring, until fragrant, about 1 minute.
• Add vinegar, 1/2 cup water, lentils, and garbanzo beans; stir to combine. Cook until warmed through, about 5 minutes. Season with salt and pepper. Garnish with sesame stick and cilantro leaves.
• Meanwhile, mix together yogurt and cucumber; season with salt and pepper. Divide lentils and chicken evenly among four plates; serve immediately with cucumber mixture, chermoula, and pita.

INDIAN-SPICED CHICKEN

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.

HARIRA: MOROCCAN CHICKPEA STEW WITH CHICKEN AND LENTILS

Steps:

• Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.
• Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
• Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
• Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.

INDIAN SPICED CHICKEN

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.

INDIAN CHICKPEAS WITH POACHED EGGS

Steps:

• Heat the oil in a non-stick sauté pan, add the garlic, pepper, chilli and the whites from the spring onions, and fry for 5 mins over a medium-high heat. Meanwhile, put a large pan of water on to boil.
• Add the spices, tomatoes, most of the coriander and the chickpeas to the sauté pan and cook for 1-2 mins more. Stir in the bouillon powder and enough liquid from the chickpeas to moisten everything, and leave to simmer gently.
• Once the water is at a rolling boil, crack in your eggs and poach for 2 mins, then remove with a slotted spoon. Stir the spring onion tops into the chickpeas, then very lightly crush a few of the chickpeas with a fork or potato masher. Spoon the chickpea mixture onto plates, scatter with the reserved coriander and top with the eggs. Serve with an extra sprinkle of cumin, if you like.

LEMON-SPICED CHICKEN WITH CHICKPEAS

Steps:

• Heat the oil in a large frying pan, then fry the onion gently for 5 mins. Turn up the heat and add the chicken, frying for about 3 mins until golden.
• Stir in the spices and lemon zest, fry for 1 more min, then tip in the chickpeas and stock. Put the lid on and simmer for 5 mins.
• Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.

CHANA MASALA (SAVORY INDIAN CHICK PEAS)

Steps:

• Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
• Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
• Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

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.