CHICKEN MASALA
Chicken masala is a simple Indian dish made with chicken, spices, herbs, onions and tomatoes. Serve this with rice or any flatbreads like naan, roti or paratha.
Provided by Swasthi
Categories Main
Time 45m
Number Of Ingredients 21
Steps:
- Clean and wash chicken well. Drain completely so no water remains.
- Marinate with ginger garlic paste, turmeric, red chilli powder, salt, yogurt, chicken masala or garam masala.
- Cover & set aside for about 45 mins to 1 hour. It can also be left overnight in the refrigerator.
- Heat oil in a pan or pot. Saute cloves, cinnamon, cardamoms and bay leaf in hot oil for a min. You can also add curry leaves if you have.
- Next add in green chilies and onions. Saute them until the onions turn completely golden.
- Add ginger garlic paste and saute until the raw smell goes off.
- Pour the tomato puree. Then add salt, red chili powder and garam masala as well.
- Saute this very well until the mixture begins to leave the pan.
- At this stage you can also see oil getting separated from the mixture.
- Add marinated chicken and saute for 4 to 5 mins on a medium flame.
- Turn the flame to completely low and cook covered for 5 mins.
- Turn the chicken pieces and mix everything well. Add coriander leaves or mint leaves and give a stir.
- Cover the pan again and continue to cook on a low heat until chicken is completely cooked to soft and tender. Chicken gets cooked in its own moisture, so don't need to add water.
- Add half tsp more garam masala and chilli powder while cooking the tomato puree.
- Add little hot water or coconut milk to make a gravy. Cook until the gravy turns thick.
- Serve hot with steamed rice, roti, sliced onion wedges and lemon.
Nutrition Facts : Calories 486 kcal, Carbohydrate 8 g, Protein 32 g, Fat 35 g, SaturatedFat 8 g, Cholesterol 126 mg, Sodium 729 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
THE BEST CHICKEN TIKKA MASALA
Chicken Tikka Masala is thought to have been created by a Bangladeshi chef in Glasgow in the 1960s. It's a spicy, tomato-based dish seasoned with garlic, ginger, fenugreek and garam masala. In this recipe we used fenugreek leaves for their nutty and slightly minty flavor. If you can't find them, substitute dried mint leaves and a pinch of ground fenugreek. Garam masala is a popular Indian spice blend that usually includes black and white pepper, cloves, cinnamon, mace, cardamom, bay, cumin and coriander. It's pretty easy to find in your local grocery store and most national spice companies.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- For the chicken marinade: Whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric and garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
- For the sauce: Melt the ghee in a large Dutch oven or wide heavy pot over medium heat. Add the onions and serrano, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the fenugreek leaves, garam masala, chili powder and paprika and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes.
- Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. (If your blender is small, you may need to work in batches.) Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Add 1/4 cup heavy cream and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
- Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
- Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
- Top the chicken and sauce with cilantro. Serve with rice and naan.
FRIED CHICKEN MASALA
Give chicken an Indian-inspired flavor with Fried Chicken Masala. A two-hour marinade in sour cream, milk & garam masala makes this chicken masala unique.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield 5 servings
Number Of Ingredients 8
Steps:
- Mix sour cream, milk and 2 tsp. garam masala; spoon over chicken in shallow dish. Turn to evenly coat chicken. Refrigerate 2 hours to marinate, turning chicken after 1 hour. Remove chicken from marinade; discard marinade.
- Mix flour, cornstarch, salt and remaining garam masala in separate shallow dish. Add chicken; turn to evenly coat both sides of each piece.
- Heat oil in large skillet to 350°F. Add half the chicken; cook 15 to 20 min. or until chicken is golden brown and done (165ºF). Drain on paper towels. Repeat with remaining chicken.
Nutrition Facts : Calories 380, Fat 23 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 100 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 27 g
CHICKEN MARSALA
A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company.
Provided by Anonymous
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
- In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Nutrition Facts : Calories 447.7 calories, Carbohydrate 13.3 g, Cholesterol 99 mg, Fat 26.6 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 9.6 g, Sodium 543 mg, Sugar 2.8 g
FRIED CHICKEN MASALA
Fried chicken with Indian spice added. Oh, I can't wait to give this one a try!! Found at epicurious.com. Preparation time is actually overnight refrigeration time.
Provided by Pinay0618
Categories Chicken
Time 8h45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To make the brine, mix the buttermilk with all of the spices in a large bowl. Transfer to a gallon-sized resealable plastic bag. Add the chicken, turn to coat, and refrigerate overnight.
- Heat 1 inch of canola oil in a large heavy-bottomed high-sided skillet over medium-high heat until it reaches 375°F In a shallow bowl, whisk the flour with the spices and add the chicken pieces. Turn to coat in the flour and let the chicken rest in the flour until the oil gets hot. Tap off the excess flour and add as many pieces of chicken to the skillet as you can. Fry until browned, 6 to 8 minutes. Turn the chicken over and fry until the chicken is deeply browned on the other side, about another 6 to 8 minutes. Using tongs, transfer the chicken pieces to a paper towel-lined plate to drain. Serve while warm or at room temperature.
Nutrition Facts : Calories 832.1, Fat 37.3, SaturatedFat 11.1, Cholesterol 179.8, Sodium 7648.1, Carbohydrate 65.3, Fiber 3, Sugar 15.3, Protein 55.8
FRIED CHICKEN MASALA
Provided by Suvir Saran
Categories Milk/Cream Chicken Marinate Dinner Spice Deep-Fry Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- To make the brine, mix the buttermilk with all of the spices in a large bowl. Transfer to a gallon-sized resealable plastic bag. Add the chicken, turn to coat, and refrigerate overnight.
- Heat 1 inch of canola oil in a large heavy-bottomed high-sided skillet over medium-high heat until it reaches 375°F. In a shallow bowl, whisk the flour with the spices and add the chicken pieces. Turn to coat in the flour and let the chicken rest in the flour until the oil gets hot. Tap off the excess flour and add as many pieces of chicken to the skillet as you can. Fry until browned, 6 to 8 minutes. Turn the chicken over and fry until the chicken is deeply browned on the other side, about another 6 to 8 minutes. Using tongs, transfer the chicken pieces to a paper towel-lined plate to drain. Serve while warm or at room temperature.
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INDIAN RESTAURANT STYLE CHICKEN MASALA CURRY RECIPE + VIDEO
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5/5 (5)Total Time 50 minsCategory Main CourseCalories 274 per serving
- Wash 1 lb (500 g) chicken well with water and transfer it to a large glass bowl. Add 1 tbsp lime juice, 1 tbsp ginger-garlic paste, and 2 tsp Kashmiri red chili powder to the chicken and mix well using your fingers.
- Cover the bowl with a lid and keep it in the refrigerator for the chicken to marinate for at least 1 hour.
- Heat 3 tbsp mustard oil in a pressure cooker. If you don’t have mustard oil, you can cook the curry in any oil of your choice.
- Once the oil is hot, add 3-4 whole cloves, 5-6 whole peppercorns, 1-inch piece of cinnamon stick, 2 whole green cardamoms, and 2-3 whole dry red chilies and fry them for 3-4 seconds. Slightly crush the whole spices in a mortar before adding them to the cooker for the best flavor.
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