Indian Chicken With Vegetables Murgh Subji Wala Recipes

SAUCY INDIAN-STYLE CHICKEN & VEGETABLES

Saucy Indian-Style Chicken & Vegetables image

This Indian-style dish seems to develop a devoted following. Prepared sauce makes it easy to bring the rich flavors of Indian cuisine to your family. Feel free to use more or less tikka masala sauce according to your personal taste. -Erica Polly, Sun Prairie, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 4h15m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

2 medium sweet potatoes, peeled and cut into 1-1/2-inch pieces
2 tablespoons water
2 medium sweet red peppers, cut into 1-inch pieces
3 cups fresh cauliflowerets
2 pounds boneless skinless chicken thighs, cubed
2 jars (15 ounces each) tikka masala curry sauce
3/4 teaspoon salt
Minced fresh cilantro, optional
Naan flatbreads, warmed

Steps:

Microwave sweet potatoes and water, covered, on high just until potatoes begin to soften, 3-4 minutes., In a 5- or 6-qt. slow cooker, combine vegetables and chicken; add sauce and salt. Cook, covered, on low until meat is tender, 4-5 hours. If desired, top with cilantro; serve with warmed naan., Freeze option: Omitting cilantro and naan, freeze cooled chicken and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently; add water if necessary. If desired, sprinkle with cilantro. Serve with warmed naan.

Nutrition Facts : Calories 334 calories, Fat 15g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 686mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic exchanges

INDIAN CHICKEN WITH VEGETABLES (MURGH SUBJI WALA)

Indian Chicken With Vegetables (Murgh Subji Wala) image

I can't go too long without eating Indian food. I need it for survival. It's one of my basic food groups! :) Have this with some hot chapatis and a few chilies, and some dal soup! You'll have sweet dreams that night.

Provided by PalatablePastime

Categories Curries

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3 lbs chicken pieces
2 tablespoons vegetable oil
1 1/2 teaspoons ground cumin
1 large onion, thinly sliced
1 tablespoon minced garlic
2 teaspoons minced ginger
1/4 teaspoon turmeric
1 bell pepper, seeded and cut into 1/4-inch strips
3 medium tomatoes, sliced into 1/2-inch wedges
1 cup sliced fresh mushrooms
1/4-1/2 teaspoon cayenne pepper (optional)
1 tablespoon coriander powder
1 1/2 teaspoons salt
1 teaspoon garam masala

Steps:

Remove skin and all visible fat from chicken; cut small slits into chicken to allow seasoning to penetrate; set aside.
Heat oil in large saucepan; cook chicken pieces over medium-high heat until chicken is opaque, turning frequently, 5-6 minutes.
Remove chicken from pan and set aside.
Add cumin, onion, garlic, turmeric, and ginger to pan; cook stirring constantly until onions are caramelized, about 6-7 minutes.
Add bell pepper, tomato, mushrooms, cayenne pepper, coriander powder and salt, stirring to mix well.
Place chicken in pan, cover, reduce heat, and simmer till chicken is tender, 25-35 minutes.
Remove from heat and sprinkle with garam masala.
Serve with rice, hot breads such as naan or rotis, and vegetable dishes such as chole or saag, and possibly a salad.
I also like to have fresh chilies and lemon wedges available as condiments also.

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