Indian Style Chicken And Onions Recipes

INDIAN CHILI CHICKEN WITH ONIONS

Steps:

• Heat oil in a wok; put in onions and fry until they are caramelized, stirring every so often.
• While the onions are caramelizing, cut the chicken into bite size pieces.
• Coat each piece with cornstarch.
• Add ginger and garlic to onions and fry some more.
• When the onions, ginger and garlic are done, push them up to the sides of the wok to make room for the chicken.
• Add chicken pieces to the hot oil.
• Fry until the chicken is brown and has crispy bits on the edges.
• Stir onion mixture from the wok sides into the chicken.
• Add green chilies and green onion.
• Stir around just enough to warm the chilies and green onion.
• Push the chicken mixture to the upper sides of the wok to keep it crispy as you make the sauce.
• Mix together water, sugar, 2 teaspoons cornstarch, soy sauce in a small bowl.
• Throw it into the centre of the wok.
• Remove from heat and stir sauce until thickened.
• Mix well with chicken and onions.
• Serve with plenty of steamed rice, broccoli and beer.

INDIAN CHICKEN AND POTATOES

Steps:

• Cut up chicken into bite-sized pieces. If you leave a little of the fat on the chicken you can use less oil in the cooking.
• Scrub potatoes and cut into uniform bite-sized pieces.
• Heat 2 teaspoons of oil at medium-high heat in a large saute pan. Add garlic. Saute garlic and chicken until the chicken is cooked. Remove from pan, leaving behind any oil. Set chicken aside.
• Add 2 teaspoons oil to the pan and heat. Add cumin seeds and asafoetida and let them sizzle for about 30 seconds.
• Add the tomatoes, turmeric, coriander, chili powder, paprika, salt and cayenne pepper. Let this mixture cook on medium-high heat for about a minute.
• Add the potatoes and fry for about 2 minutes, stirring constantly. Then add the chicken and garam masala and mix everything well. Add the broth, bring to a boil, then lower the heat. Cover and cook until the potatoes are tender, about 20 minutes, depending on the size of the potatoes. If the mixture looks dry, add water, no more than 1/4 cup at a time.
• Alternatively, after mixing everything, you can transfer the mixture to a crockpot and cook on medium for about an hour. Serve over rice if desired.

INDIAN-STYLE CHICKEN AND ONIONS

Steps:

• Puree water, garlic, serrano chile peppers, and ginger together in a blender or food processor until smooth.
• Heat ghee in a 6-quart saucepan over medium heat. Season chicken with salt and pepper. Cook chicken in hot ghee until browned, 3 to 4 minutes per side. Transfer chicken to a plate.
• Cook and stir garlic puree in the 6-quart saucepan until golden, 2 to 3 minutes. Add onion; cook and stir until golden, 5 to 7 minutes. Add fenugreek, coriander, garam masala, and turmeric to onion mixture; cook and stir until fragrant, about 1 minute.
• Stir tomatoes into onion mixture; cook and stir until tomatoes are lightly browned, 4 to 6 minutes. Add chicken, milk, and cream; bring to a boil. Reduce heat to medium, cover saucepan, and cook until chicken is no longer pink in the center and tender, 15 to 20 minutes. Transfer chicken to a serving platter using a slotted spoon. Continue cooking sauce until slightly reduced, 5 to 7 more minutes. Stir cilantro into sauce and pour over chicken.