SKINNY CHICKEN TIKKA MASALA
Tender chunks of boneless chicken breast cooked in an aromatic creamy tomato sauce. Chicken tikka masala, probably the most popular dish on the menu of any Indian restaurant here in the states, but ironically this dish is claimed to be originally from Britain and is actually Britain's national dish.
Provided by Gina
Categories Dinner
Time 35m
Number Of Ingredients 14
Steps:
- Heat oil in a large heavy skillet over medium heat. Add the onions and cook until golden.
- Add the crushed ginger, stir for a few minutes then add the garlic and cook another minute. Add cumin, garam masala, turmeric, chili powder, and salt; mix well until fragrant, about 2 minutes.
- Stir in tomatoes, yogurt and milk. Simmer on low heat until sauce thickens, about 10 minutes.
- Add chicken and simmer for 10 - 15 minutes or until cooked through.
- Add a generous amount of chopped cilantro and serve with Bamati Rice or Naan.
Nutrition Facts : ServingSize 3 oz chicken & sauce, Calories 190.5 kcal, Carbohydrate 13 g, Protein 24.5 g, Fat 4.5 g, Sodium 99.5 mg, Fiber 2 g, Sugar 5 g, SaturatedFat 1 g, Cholesterol 50 mg
SKINNY INDIAN SAFFRON CHICKEN
Journey to India with this light and tangy chicken dish the whole family will love.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- In small bowl, mix hot water and saffron threads; let stand 5 minutes.
- In large bowl, beat curry powder, yogurt and cooled saffron mixture with whisk. Add chicken breasts; mix to thoroughly coat. Cover; refrigerate at least 30 minutes but no longer than 12 hours.
- Heat oven to 425° F. Line cookie sheet with foil. Spray wire rack with cooking spray; place on foil.
- In 2-quart saucepan, heat rice, broth and 1/8 teaspoon salt to boiling over high heat. Stir; cover and reduce heat to low. Cook 20 minutes. Remove from heat, add peas; cover and let stand 5 minutes.
- Meanwhile, remove chicken from marinade. Place chicken on rack, sprinkle with 1/8 teaspoon salt. Bake 15 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165° F).
- Fluff rice with fork; stir in mint and chopped cilantro. Slice chicken breasts; serve on top of rice mixture. Garnish with cilantro.
Nutrition Facts : Calories 360, Carbohydrate 46 g, Cholesterol 70 mg, Fiber 3 g, Protein 34 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 3 g, TransFat 0 g
DELICIOUS SAFFRON CURRY CHICKEN
This saffron curry is loaded with flavor. Green chiles, cardamom, and (of course) saffron bring lovely warmth to an authentic chicken curry. A little rice and you're good to go!
Provided by jessyej
Time 45m
Yield 2
Number Of Ingredients 14
Steps:
- Fry the saffron threads in a dry frying pan over low heat for 1-2 minutes. Transfer to a small bowl, add the 2 tablespoons hot water and set aside. Heat the oil in a pan over medium heat. Add the onion, garlic, ginger and chili. Fry until very soft. Add the spices, and cook over medium heat for 2 minutes. Add the chicken and cook over high heat for 3 minutes, or until the meat is well coated. Add the saffron liquid and the stock. Bring to the boil then reduce the heat, and cook, covered, stirring occasionally, for 30 minutes. Remove the chicken and keep warm. Stir the cornflour in a little bit of hot water and add this mixture to the pan. Boil for 1 minute until the gravy becomes thicker. Serve with rice and best friends.
Nutrition Facts :
SKINNY CHICKEN BIRYANI
This flavor-filled Indian dinner isn't just healthy, it's quick and easy to make, too!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- In medium bowl, stir together yogurt sauce ingredients, reserving half of the mint for garnish; cover and refrigerate.
- Place chicken broth in small bowl, and add saffron threads. Set aside.
- Heat 10- to 12-inch skillet or Dutch oven over medium-high heat. Add butter; heat until foaming. Add chicken; brown on all sides, 6 to 7 minutes. Transfer chicken to plate, using slotted spoon.
- Add onion and salt to same skillet. Cook 2 to 3 minutes or until translucent. Add garam masala; cook 1 minute longer or until fragrant.
- Add broth mixture, stirring first if using saffron threads. Add chicken; stir to coat. Reduce heat to medium; simmer 3 to 5 minutes longer to allow flavors to combine.
- Divide rice among 4 shallow bowls; top with chicken mixture, yogurt sauce and remaining mint.
Nutrition Facts : Calories 360, Carbohydrate 51 g, Cholesterol 60 mg, Fat 1/2, Fiber 2 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 7 g, TransFat 0 g
PERSIAN SAFFRON-BRAISED CHICKEN THIGHS
Juicy chicken thighs are braised in a delicious curry-saffron sauce. A simple chicken dish to impress company or to have for a weeknight dinner! Serve with rice, greens, or salad!
Provided by Sumac and Salsa
Categories Chicken Thighs
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Place saffron threads into a small bowl and crush them up a bit with a spoon. Add 3 to 4 tablespoons of hot water and stir. Let bloom for about 10 minutes - the water should turn bright yellow/orange. Set aside.
- Season chicken thighs on both sides with about 1 teaspoon salt and freshly cracked pepper.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken thighs and sear on both sides until golden, 3 to 4 minutes per side. Remove and place on a plate to the side. Add onion to the same skillet and cook until soft and translucent, 3 to 4 minutes. Stir in garlic and curry powder and cook until fragrant, about 1 minute.
- Pour in chicken stock and bring to a boil. Reduce heat to a simmer and add saffron mixture. Season with remaining 1 teaspoon salt and freshly cracked pepper. Stir to combine. Return chicken thighs to the skillet, cover, and simmer over low heat for 20 minutes, flipping thighs halfway through cook time. Season to taste and serve with the sauce.
Nutrition Facts : Calories 319.7 calories, Carbohydrate 5 g, Cholesterol 96 mg, Fat 20.7 g, Fiber 1.1 g, Protein 27.5 g, SaturatedFat 5.3 g, Sodium 1301.1 mg, Sugar 1.4 g
SAFFRON CHICKEN
This is one of my favorite recipes that I got from my mom. It's so good. [edit]I've changed the proportions of rice to water so that it'll cook correctly.
Provided by Para_chan
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375º.
- Melt butter in skillet. Cook chicken breasts until mostly cooked.
- In a large measuring cup (1 quart), mix onion soup mix, spices (feel free to sub whatever spices/seasoning and amounts that you want.) and can of cream of mushroom soup. Fill measuring cup with water to the 1 quart (4 cup) line.
- In large casserole dish, add rice and carrots. Add partly cooked chicken on top of rice and carrots. Pour soup mixture over chicken and rice.
- Cover casserole with aluminium foil.
- Cook for 45 minutes, or until rice has absorbed almost all of the liquid.
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