Best 3 Kosher Indian Chicken Recipes

Tantalize your taste buds with a culinary journey to India, where fragrant spices and succulent chicken unite in perfect harmony. This collection of kosher Indian chicken recipes offers a symphony of flavors, from the classic tikka masala to the fiery vindaloo. Each dish is a testament to the vibrant Indian cuisine, adapted to соблюдать Jewish dietary laws. Whether you're a seasoned cook or a novice in the kitchen, these recipes will guide you through the art of creating authentic Indian dishes in the kosher kitchen.

Embark on a flavor adventure with the Chicken Tikka Masala, where tender chicken is marinated in yogurt and spices, then grilled and simmered in a creamy tomato sauce. For a taste of coastal India, try the Malabari Chicken Curry, featuring succulent chicken cooked in a fragrant coconut milk-based sauce. If you prefer something with a bit of a kick, the Chicken Vindaloo will satisfy your craving for heat, with its fiery red chili pepper sauce.

For those who love their chicken tandoori-style, the Tandoori Chicken recipe offers a classic preparation, with chicken marinated in yogurt, spices, and herbs, then grilled to perfection. And if you're looking for a comforting one-pot meal, the Chicken Biryani is a delightful combination of rice, chicken, vegetables, and aromatic spices, all cooked together in a single pot.

Each recipe is carefully crafted to adhere to kosher dietary guidelines, ensuring that you can enjoy these Indian delicacies while maintaining your religious observances. Step-by-step instructions and detailed ingredient lists make these recipes accessible even to novice cooks, while variations and suggestions provide opportunities for customization to suit your taste preferences.

So, gather your ingredients, fire up your stove, and let the enticing aromas of Indian spices fill your kitchen. With this collection of kosher Indian chicken recipes, you'll create unforgettable meals that will transport you to the vibrant streets of India, right from the comfort of your own home.

Check out the recipes below so you can choose the best recipe for yourself!

CHEF JOHN'S CHICKEN TIKKA MASALA

Chef John's Chicken Tikka Masala image

I probably get more requests for Indian food than any other ethnic cuisine, so I was very excited to be posting this recipe for chicken tikka masala; until I found out it's actually a British recipe. This is usually done with heavy cream, but I like to use coconut milk instead; the subtle sweetness it provides works beautifully with the spices in the dish. Serve with steamed rice.

Provided by Chef John

Categories World Cuisine Recipes Asian Indian

Time 1h10m

Yield 4

Number Of Ingredients 22

Ingredients

1 ½ pounds skinless, boneless chicken thighs
1 tablespoon vegetable oil
2 teaspoons kosher salt
2 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon ground turmeric
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon ground cardamom
2 tablespoons clarified butter (ghee), or more as needed
1 onion, chopped
¼ cup tomato paste
4 cloves garlic, finely grated
1 tablespoon finely grated ginger, or more to taste
1 cup crushed tomatoes
1 (13 ounce) can coconut milk
½ cup chicken broth, or as needed
2 tablespoons chopped fresh cilantro
½ teaspoon red pepper flakes
salt and ground black pepper to taste

Steps:

Place chicken in a bowl and drizzle vegetable oil over chicken; toss to coat.
Whisk kosher salt, garam masala, ground cumin, ground coriander, smoked paprika, ground turmeric, black pepper, cayenne pepper, and cardamom together in a small bowl. Season chicken with spice mixture and turn to coat evenly.
Melt clarified butter in a large, heavy skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-size pieces.
Reduce heat under the skillet to medium-high. Stir onion into skillet; saute until onion softens and turns translucent, 5 to 6 minutes. Add tomato paste and stir. Saute until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture and cook until fragrant, about 1 minute.
Pour the crushed tomatoes into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes.
Stir chicken, any accumulated juices from the chicken, cilantro, and red pepper flakes into tomato mixture; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.

Nutrition Facts : Calories 625.3 calories, Carbohydrate 19.2 g, Cholesterol 122.4 mg, Fat 48.2 g, Fiber 5 g, Protein 33.5 g, SaturatedFat 27.1 g, Sodium 1325.2 mg, Sugar 4.6 g

KOSHER INDIAN CHICKEN

Kosher Indian Chicken image

I love the Indian spice combinations, but I had to alter some recipes to get to something that I could make with the ingredients and tools on hand...the result pleased the whole family, and that is truly rare! This one will have Indian spices wafting through your kitchen into every room of the house. There will be enough sauce left over to pour over a bed of saffron rice.

Provided by GalicioBocharit

Categories Chicken

Time 1h

Yield 8 drumsticks, 4 serving(s)

Number Of Ingredients 16

Ingredients

8 skinned chicken drumsticks
50 g margarine
2 tablespoons oil
1/2 cup minced onion
10 cloves minced garlic
1 tablespoon ginger, spice
3 tablespoons coriander
2 teaspoons cumin
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon spicy paprika
1 cup semi-sweet white wine
2 cups soy yogurt
2 tablespoons flour
1/2 cup lemon juice

Steps:

Mix spices with minced onion and garlic. In a separate bowl, mix the flour with the yogurt, and then mix in the lemon juice.
Melt the margarine in a frying pan with the oil. Add the chicken and cook for 5 minutes on medium heat.
Flip the chicken over, add the spice mixture and cook for an additional 5 minutes.
Add the wine, cover the pan and cook for 10 minutes.
Remove the chicken alone (without the sauce) from the frying pan and put in an open baking pan. Pour the remaining contents of the frying pan into the yogurt-lemon juice-flour mixture and mix.
Pour this mixture over the chicken in the pan and bake for 15-20 minutes on medium heat.

Nutrition Facts : Calories 698.6, Fat 30.9, SaturatedFat 6.7, Cholesterol 118.3, Sodium 562.6, Carbohydrate 60.4, Fiber 4.5, Sugar 3.8, Protein 39.1

COCHIN CORIANDER-CUMIN CHICKEN FOR PASSOVER

Cochin Coriander-Cumin Chicken for Passover image

Provided by Joan Nathan

Categories dinner, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

Seeds from 4 cardamom pods or 1/2 teaspoon ground cardamom
5 to 6 cloves or 1/2 teaspoon ground cloves
5 to 6 peppercorns or 1/2 teaspoon ground black pepper
3 1/2 tablespoons coriander seeds or 3 tablespoons ground coriander
1 1-to-2-inch cinnamon stick, broken into pieces, or 1 teaspoon ground cinnamon
1/2 teaspoon anise seeds
1 teaspoon cumin seeds or 1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon ground turmeric
1/2 teaspoon salt
2 tablespoons vegetable oil
3 large onions, cut into large chunks
3 pounds (9 to 12) boneless, skinless chicken thighs
3 tomatoes, peeled and roughly chopped, or 1 15-ounce can whole tomatoes
4 to 5 curry leaves (available in Indian or spice markets)
2 tablespoons white vinegar (see note)
1 2-inch piece fresh ginger
4 to 5 garlic cloves
1 cup cilantro leaves, chopped
1/2 cup mint leaves, chopped
2 to 3 (or to taste) serrano or other small fresh green chiles, stemmed, seeded and minced

Steps:

If using whole spices, heat a frying pan over medium heat. Add the cardamom, cloves, peppercorns, coriander seeds, cinnamon stick, anise seeds and cumin seeds; stir until the seeds start to pop, about 3 minutes. Grind them in a small blender, coffee grinder or mortar and pestle along with the nutmeg, turmeric and salt. If using ground spices, simply mix them all together in a small bowl. Rub the mixture into the chicken, transfer to a plastic bag and refrigerate for at least 2 hours or overnight.
In a large Dutch oven over medium heat, heat the oil until shimmering. Add the onions and sauté until golden. Add the chicken and sauté for 1 minute. Add tomatoes, curry leaves, vinegar and 1/2 cup water. Bring to a boil, reduce to a simmer and cook, covered, until the chicken is soft and cooked through, about 20 minutes.
In a food processor, blend the ginger, garlic, cilantro, mint and 2 of the chiles. Taste and add more chiles if desired. Stir into the chicken and simmer for another 5 minutes. Serve over rice, if desired.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 369 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

Use fresh, high-quality ingredients for the best flavor.
If you don't have garam masala, you can make your own by combining ground cumin, coriander, cardamom, cloves, cinnamon, nutmeg, and black pepper.
Adjust the amount of chili powder to your desired level of spiciness.
Serve the chicken with rice, naan, or your favorite Indian bread.
For a more authentic flavor, use a mortar and pestle to grind the spices.
If you don't have a tandoor oven, you can grill the chicken in a preheated oven at 400 degrees Fahrenheit for about 20 minutes, or until cooked through.

Conclusion:

This kosher Indian chicken recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is marinated in a flavorful yogurt-based marinade and then grilled or baked until cooked through. The result is a tender, juicy chicken with a slightly smoky flavor. Serve the chicken with rice, naan, or your favorite Indian bread for a complete meal.