Native American Chicken Recipes

CHICKEN TIKKA MASALA

Steps:

• In a 5-qt. slow cooker, combine the first 13 ingredients. Add chicken, jalapeno and bay leaf. Cook, covered, on low 4 hours or until chicken is tender. Remove jalapeno and bay leaf., In a small bowl, mix cornstarch and cream until smooth; gradually stir into sauce. Cook, covered, on high 15-20 minutes or until sauce is thickened. Serve with rice. If desired, sprinkle with cilantro.

SMOKED BUCKET CHICKEN (NATIVE AMERICAN STYLE CHICKEN)

Steps:

• Well, you're going to need as well:.
• A 5 gallon metal bucket (paint burned off).
• 3 wooden stakes.
• Tin foil (15x15).
• 8 lb. bag of matchlight charcoal.
• Cotton string (about 3-4 ft.).
• Make or acquire 3 sturdy wooden stakes. Drive them into ground after laying down foil.
• Place the stakes close enough together so that you can fit the three chickens on them and still fit bucket over them].
• Place seasoned chickens, breasts outwards, on stakes, and tie string around them tightly so that when cooking, nothing falls off.
• Once chickens are placed and tied, spray a lot of butter all around the chickens and season them some more.
• You're almost there!
• Place hickory chips around and underneath the chickens.
• Put bucket over chickens and pour all the charcoal around the bucket.
• Light it up!
• The chickens should cook for at least 3-3 1/2 hours.

INDIAN CHICKEN CURRY (MURGH KARI)

Steps:

• Sprinkle the chicken breasts with 2 teaspoons salt.
• Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
• Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
• Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.