From the DeskHere are 5 popular Indian chicken recipes, along with step-by-step instructions on how to cook them:
**Recipe 1: Chicken Tikka Masala**
Ingredients:
* 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
* 1 cup plain yogurt
* 2 tablespoons lemon juice
* 2 tablespoons ghee or vegetable oil
* 2 teaspoons garam masala
* 1 teaspoon cumin powder
* 1 teaspoon coriander powder
* 1/2 teaspoon cayenne pepper (optional)
* Salt, to taste
* 1 cup tomato puree
* 1 cup heavy cream
* Fresh cilantro, for garnish
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, ghee or oil, garam masala, cumin powder, coriander powder, cayenne pepper (if using), and salt.
2. Add the chicken to the marinade and mix well. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat oven to 400°F (200°C).
4. Remove the chicken from the marinade and place on a baking sheet lined with parchment paper. Reserve the marinade.
5. Bake the chicken for 12-15 minutes, or until cooked through.
6. In a large saucepan, combine the reserved marinade and tomato puree. Bring to a simmer over medium heat.
7. Add the heavy cream and stir to combine. Reduce heat to low and simmer for 5-7 minutes.
8. Add the cooked chicken to the sauce and stir to coat. Serve hot, garnished with fresh cilantro.
**Recipe 2: Chicken Korma**
Ingredients:
* 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
* 1 cup plain yogurt
* 2 tablespoons lemon juice
* 2 tablespoons ghee or vegetable oil
* 2 teaspoons ground cumin
* 1 teaspoon ground coriander
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cardamom
* Salt, to taste
* 1 cup chopped almonds or cashews
* Fresh cilantro, for garnish
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, ghee or oil, cumin powder, coriander powder, cinnamon powder, cardamom powder, and salt.
2. Add the chicken to the marinade and mix well. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat oven to 400°F (200°C).
4. Remove the chicken from the marinade and place on a baking sheet lined with parchment paper. Reserve the marinade.
5. Bake the chicken for 12-15 minutes, or until cooked through.
6. In a large saucepan, combine the reserved marinade and chopped nuts. Bring to a simmer over medium heat.
7. Stir in the cooked chicken and cook for an additional 2-3 minutes.
8. Serve hot, garnished with fresh cilantro.
**Recipe 3: Chicken Tandoori**
Ingredients:
* 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
* 1 cup plain yogurt
* 2 tablespoons lemon juice
* 2 tablespoons ghee or vegetable oil
* 2 teaspoons garam masala
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* Salt, to taste
* Chopped cilantro, for garnish
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, ghee or oil, garam masala powder, cumin powder, coriander powder, and salt.
2. Add the chicken to the marinade and mix well. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat oven to broil (high heat).
4. Remove the chicken from the marinade and place on a baking sheet lined with parchment paper.
5. Broil the chicken for 5-7 minutes per side, or until cooked through.
6. Garnish with chopped cilantro and serve hot.
**Recipe 4: Chicken Biryani**
Ingredients:
* 1 pound boneless, skinless chicken breast or thighs, cut into small pieces
* 1 cup basmati rice
* 2 cups water
* 2 tablespoons ghee or vegetable oil
* 1 onion, finely chopped
* 2 cloves garlic, minced
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* Salt, to taste
* Fresh cilantro, for garnish
Instructions:
1. Rinse the rice and soak in water for at least 30 minutes. Drain and set aside.
2. In a large saucepan, heat the ghee or oil over medium heat.
3. Add the chopped onion and cook until translucent.
4. Add the minced garlic and cook for an additional minute.
5. Add the chicken to the saucepan and cook until browned.
6. Add the soaked rice to the saucepan and stir to combine with the chicken mixture.
7. Add the water to the saucepan and bring to a boil.
8. Reduce heat to low, cover with a tight-fitting lid, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
9. Garnish with fresh cilantro and serve hot.
**Recipe 5: Chicken Vindaloo**
Ingredients:
* 1 pound boneless, skinless chicken breast or thighs, cut into small pieces
* 2 tablespoons vegetable oil
* 3-4 dried red chilies (or more to taste)
* 2 cloves garlic, minced
* Salt, to taste
* Fresh cilantro leaves (for garnish)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add the chicken to the skillet and cook until browned on all sides.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add more oil if needed (the chilies will release more oil).
5. Add the dried red chilies (or more) to the skillet and toast until fragrant.
6. Add garlic to the skillet and cook until fragrant.
7. Add salt to taste (if needed) and stir in any accumulated juices from cooking chicken.
8. Add back in cooked chicken to skillet and stir in spices.
9. Serve hot with fresh cilantro leaves as garnish.
Note: Adjust spice levels according to your preference by using more or fewer chilies in Recipe #5: Chicken Vindaloo
Inika Manohar
