INDIAN SPICED CHICKEN CASSEROLE
This bubbly chicken and noodle casserole gets big flavor from garlic, ginger, and garam masala.
Provided by BHG Test Kitchen
Time 2h
Number Of Ingredients 21
Steps:
- Cook vermicelli according to package directions; drain. Rinse with cold water; drain again.
- Meanwhile, in a large skillet heat butter over medium-high heat until melted. Add 1/2 cup onion; cook about 4 minutes or until onion is tender, stirring occasionally. Add lemon juice, ginger-garlic paste, 2 teaspoons garam masala, 2 teaspoons cumin, and chili powder; cook and stir for 1 minute. Carefully add tomato puree; cook and stir for 2 minutes more. Stir in yogurt, whipping cream, salt, and cayenne pepper. Stir in chicken. Cook, uncovered, over low heat for 10 minutes, stirring frequently.
- In a large bowl combine three-fourths of the paneer, the cream cheese, 1 teaspoon garam masala, 1 teaspoon cumin, and turmeric. Stir in spinach.
- Preheat oven to 350°F. Butter a 3-quart rectangular baking dish. Transfer half of the chicken mixture to the prepared baking dish. Top with half of the vermicelli; spread evenly with spinach mixture. Top with the remaining vermicelli and the remaining chicken mixture.
- Bake, covered, for 65 to 70 minutes or until heated through. Sprinkle with the remaining paneer. Bake, uncovered, for 5 minutes more. If desired, sprinkle with green onions.
Nutrition Facts : Calories 428 kcal, Carbohydrate 25 g, Cholesterol 111 mg, Protein 22 g, SaturatedFat 15 g, Sodium 779 mg, Sugar 5 g, Fat 27 g, UnsaturatedFat 8 g
INDIAN CHICKEN CASSEROLE
I got this out of a garage sale casserole cookbook that came out circa 1950-60. This is one of the recipes that I saved.
Provided by Recipe Junkie
Categories Chicken
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in deep saucepan.
- Add onions, cardamom and cinnamon.
- Cook until onion is tender and lightly browned.
- Combine garlic, ginger, cumin, curry powder, coriander, tumeric, tabasco and 1/4 c water.
- Stir to paste.
- Stir into butter mixture.
- Add tomatoes.
- Simmer, covered 20 minutes.
- Add chicken and remaining water.
- Cook over low heat 1 and 1/2 to 2 hours or until chicken is tender.
- Add salt to taste.
- Serve with hot, cooked rice.
Nutrition Facts : Calories 543.6, Fat 43, SaturatedFat 17.6, Cholesterol 165.4, Sodium 261.6, Carbohydrate 8.2, Fiber 1.9, Sugar 3.3, Protein 30.8
EASY INDIAN BUTTER CHICKEN
This is a recipe I have perfected over the years and passed onto many others. The sauce is perfect when creamy and not too thick or too thin. The level of salt and spices can be suited to your taste. Garam and tandoori masala can be found in the ethnic aisle of your grocery store.
Provided by mn
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
- Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
- While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
- Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.
Nutrition Facts : Calories 879.9 calories, Carbohydrate 12.8 g, Cholesterol 302.9 mg, Fat 82.3 g, Fiber 2.6 g, Protein 26.4 g, SaturatedFat 48.4 g, Sodium 1461 mg, Sugar 4.6 g
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- Cook vermicelli according to package directions; drain. Rinse with cold water; drain again. Set aside. Meanwhile, in a large skillet cook onion in hot butter over medium-high heat about 4 minutes or until onion is tender. Add lemon juice, ginger-garlic paste, the 2 teaspoons garam masala, 2 teaspoons cumin, and the chili powder; cook and stir for 1 minute. Carefully stir in tomato puree; cook and stir for 2 minutes. Stir in yogurt, cream, cayenne pepper, and salt. Stir in chicken; reduce heat to low. Simmer, uncovered, for 10 minutes, stirring frequently. Remove from heat; set aside.
- In a large bowl combine three-fourths of the cheese, the spinach, cream cheese, the 1 teaspoon garam masala, 1 teaspoon cumin, and the turmeric; set aside.
- Preheat oven to 350°F. Transfer half of the chicken mixture to a buttered 3-quart round casserole. Top with half of the vermicelli. Spread the spinach mixture evenly oven the vermicelli. Top with the remaining vermicelli and chicken mixture.
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