Chicken recipes for u..

Makhani Chicken (Indian Butter Chicken):
INGREDIENTS
· 1 3/4 pounds skinless, boneless chicken breast halves - cubed
· 1 tablespoon lemon juice
· 1 tablespoon chili powder
· salt to taste
·
· 1 cup yogurt
· salt to taste
· 2 tablespoons garlic paste
· 1/2 tablespoon garam masala
· 2 tablespoons melted butter
· 1 tablespoon chili powder
· 2 tablespoons ginger paste
· 2 tablespoons lemon juice
· 2 tablespoons olive oil
·
· 1 tablespoon butter
· 1 tablespoon garam masala
· 1 tablespoon ginger paste
· 1 tablespoon chopped garlic
· 1 tablespoon chopped green chile pepper
· 2 cups tomato puree
· 1 tablespoon chili powder
· salt to taste
· 1 cup water
· 1 tablespoon honey
· 1/2 teaspoon dried fenugreek leaves
· 1 cup heavy cream

DIRECTIONS
1. To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
2. Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
5. To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, chopped garlic and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt, garam masala and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
6. Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.

Grilled Indian Chicken:

INGREDIENTS
· 1 teaspoon ground ginger
· 2 tablespoons crushed garlic
· 2 teaspoons ground turmeric
· 1/4 cup yogurt
· 1 (3 pound) whole chicken, cut into pieces
DIRECTIONS
1. In a large bowl, combine ginger, garlic, turmeric, salt, and yogurt.
2. Marinate the chicken pieces in the mixture for 3 hours.
3. Preheat an outdoor grill for medium-high heat and lightly oil grate. Grill chicken until juices run clear.
Spicy Indian Chicken and Mango Curry:
INGREDIENTS
· 2 medium mangoes, peeled and sliced, divided
· 1 (10 ounce) can coconut milk
· 4 teaspoons vegetable oil
· 4 teaspoons spicy curry paste
· 14 ounces skinless, boneless chicken breast halves - cut into cubes
· 4 medium shallots, sliced
· 1 large English cucumber, seeded and sliced
DIRECTIONS
1. Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
2. Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.
Spicy Indian Chicken Curry:
INGREDIENTS
· 3 tablespoons vegetable oil
· 4 boneless, skinless chicken thighs, cut into bite-size pieces
· 1 large white onion, finely chopped
· 2 tablespoons ginger garlic paste
· 2 tablespoons curry powder
· 1/2 (2 inch) stick cinnamon stick, broken into pieces
· 8 pods whole green cardamom pods
· 4 bay leaves
· 6 whole cloves
· 1 tablespoon red pepper flakes, or to taste
· 15 whole black peppercorns
· 2 teaspoons coriander seeds
DIRECTIONS
1. Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.

Spicy Indian Chicken with Green Masala:
INGREDIENTS
· 7 fresh green chile peppers, diced
· 1 tablespoon cumin seeds
· 1 tablespoon ginger-garlic paste
· 1 teaspoon salt
· 1 1/2 teaspoons ground dried turmeric
· 1 teaspoon lime juice
· 2 cups chopped fresh cilantro
· 1 tablespoon plain yogurt
· 8 chicken drumsticks, skin removed
·
· 1 tablespoon vegetable oil
· 1 small onion, thinly sliced
DIRECTIONS
1. Place chili peppers, cumin seed, ginger-garlic paste, salt, turmeric, lime juice, and cilantro into a blender. Puree until the cilantro is very finely chopped, then add yogurt, and puree until smooth. Pour over the chicken drumsticks in a resealable plastic bag, and mix to coat. Marinate in the refrigerator at least 2 hours.
2. To cook, heat vegetable oil in a large skillet over medium heat. Stir in onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the chicken and marinade, and bring to a simmer. Reduce heat to medium-low, cover, and simmer until the drumsticks are tender, 30 to 40 minutes.



Indian Barbeque Chicken

INGREDIENTS
· 3 pounds bone-in chicken pieces
· 3 tablespoons fresh lemon juice
· 1 tablespoon meat tenderizer
· 2 cups plain yogurt, divided
· 3 tablespoons ground cumin
· 2 tablespoons ground coriander
· 1/3 cup chopped fresh cilantro
· 2 teaspoons paprika
· 1/2 teaspoon ground turmeric
· 2 teaspoons salt
· 1 teaspoon ground black pepper
· 6 cloves garlic, minced
DIRECTIONS
1. Make shallow crosswise slits in the meat of the chicken parts to help absorb more flavor. Mix together the lemon juice and meat tenderizer; rub into the chicken meat. Place chicken into a shallow dish.
2. Place 1/2 cup yogurt, cumin, coriander, cilantro, paprika, turmeric, salt, pepper, and garlic into a blender or food processor, and blend until smooth. Transfer to a bowl, and stir in remaining 1 1/2 cups of yogurt. Pour over the chicken parts, cover, and marinate in the refrigerator for at least 8 hours, or overnight.
3. Preheat grill for medium heat.
4. Lightly oil the grill grate. Remove chicken from the marinade, and discard any remaining marinade. Grill chicken 30 to 45 minutes, turning frequently to prevent burning, until juices run clear. Smaller pieces will finish cooking first.


Easy Indian-Style Chicken:
INGREDIENTS
· 2 tablespoons vegetable oil
· 1 teaspoon cumin seed
· 1 onion, finely chopped
· 1/4 cup tomato paste
· 1/4 cup water
· 1 pound skinless, boneless chicken breast halves - cubed
· 1/2 (14 ounce) can coconut milk
· 1/2 teaspoon brown sugar
· 1/2 teaspoon hot chile paste (optional)
· 1 pinch cayenne pepper (optional)
· 3/4 teaspoon ground turmeric
· salt and pepper to taste
· 1/2 cup chopped cilantro
DIRECTIONS
1. Heat the vegetable oil in a large skillet over medium heat. Add cumin seeds, and fry for a few minutes until they become fragrant and begin to pop. Stir in chopped onion, and cook until the onion has softened and turned translucent, 3 to 4 minutes.
2. Stir together tomato paste and water, and pour into skillet. Stir in chicken, and cook until it has firmed and turned white, about 5 minutes. Add coconut milk, brown sugar, chile paste, cayenne pepper, turmeric, salt, and pepper.
3. Bring mixture to a simmer, then reduce heat to medium-low, cover, and continue to simmer until the chicken is tender and no longer pink in the center, about 15 minutes. Sprinkle with chopped cilantro before serving.
Indian Tandoori Chicken:
INGREDIENTS
· 2 pounds chicken, cut into pieces
· 1 teaspoon salt
· 1 lemon, juiced
· 1 1/4 cups plain yogurt
· 1/2 onion, finely chopped
· 1 clove garlic, minced
· 1 teaspoon grated fresh ginger root
· 2 teaspoons garam masala
· 1 teaspoon cayenne pepper
· 1 teaspoon yellow food coloring
· 1 teaspoon red food coloring
· 2 teaspoons finely chopped cilantro
· 1 lemon, cut into wedges
DIRECTIONS
1. Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
2. In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
3. Preheat an outdoor grill for medium high heat, and lightly oil grate.
4. Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.


Bombay Chicken and Rice:
INGREDIENTS
· 1 cup uncooked long-grain white rice
· 6 ounces diced dried mixed fruit
· 1/2 cup chopped onion
· 1 1/2 teaspoons sugar
· 1 teaspoon salt
· 2 cups water
· 1 (3 pound) chicken, cut into pieces
· 2 tablespoons butter, melted
· 4 teaspoons curry powder, divided
· 1/2 teaspoon paprika
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
3. Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.

Curried Chicken and Rice Salad:
INGREDIENTS
· 3 cups cooked white rice
· 2 cups chopped cooked chicken breast
· 1/2 cup celery, sliced
· 1/4 cup green onions, chopped
· 1/4 cup chopped red bell pepper
· 1 cup sour cream
· 1/4 cup mayonnaise
· 3 tablespoons peach or mango chutney
· 2 teaspoons ground curry powder
· 3/4 teaspoon seasoned salt
· 2 tablespoons pine nuts
DIRECTIONS
1. In a large bowl, combine the rice, chicken, celery, green onions, bell peppers, sour cream, mayonnaise, chutney, curry and salt. Mix well, cover and refrigerate until chilled. Sprinkle with pine nuts before serving.



Cilantro Chutney Chicken:
INGREDIENTS
· 1 (3 pound) whole chicken, cut into pieces
· 2 teaspoons minced fresh ginger root
· 2 teaspoons minced garlic
· 1 bunch fresh cilantro
· 1 teaspoon ground cumin
· 1 jalapeno chile pepper, stem and seeds removed
· 2 tablespoons lemon juice
· 1/4 cup ground unsalted cashews
· 1 cup heavy whipping cream
· salt to taste
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Remove and discard the skin from the chicken. Wash parts and pat dry. Combine the garlic and ginger and rub over the chicken. Place the chicken parts in a 9x13 inch baking dish, cover with foil and set aside.
3. Meanwhile, place the cilantro, cumin, jalapeno chile pepper and lemon juice in a blender and puree until smooth, adding some water if necessary. Set this aside for later. In a separate small bowl, combine the cashews with the cream. Mix well and pour over the chicken.
4. Bake chicken at 350 degrees F (175 degrees C) for 30 minutes, or until chicken releases its juices. Then bake, uncovered for 15 more minutes, allowing the liquid in the dish to thicken slightly to a gravy.
5. Remove from oven and combine the gravy in the dish with the reserved cilantro chutney. Mix this well and serve over the chicken.

Spicy Dry Fried Curry Chicken:
INGREDIENTS
· 1 (2 to 3 pound) whole chicken
· 1/2 teaspoon ground turmeric
· 1 tablespoon ground coriander
· 2 teaspoons black pepper
· 1 1/2 tablespoons chili powder
· 1 1/2 teaspoons salt
· 3 tablespoons vegetable oil
· 1 teaspoon mustard seeds
· 1 teaspoon fenugreek seeds
· 1 large onion, sliced
· 1 1/2 teaspoons cumin seeds
· 3 leaves fresh curry
· 2 teaspoons ginger paste
· 1 teaspoon garlic paste
· 2 cups water
· 1 cup coconut milk
· 2 tablespoons fresh lime juice
DIRECTIONS
1. Clean, and cut chicken into 12 to 14 pieces. Place chicken in a large bowl, and season with turmeric powder, coriander powder, black pepper, chili powder, and salt. Cover bowl, and refrigerate for 1 hour.
2. Heat oil in a large pan over medium heat. Fry mustard seeds, fenugreek, onion, cumin seeds, and curry leaves inn oil for about 3 to 4 minutes. Stir in garlic and ginger pastes, and cook for another 2 minutes. Add chicken and water, stir, and cover with lid. Cook for 20 to 25 minutes.
3. Stir in coconut milk, and cook until almost dry. Stir to keep the chicken from sticking to the bottom of the pan. Stir in lime juice, and cook until dry.
Garnish with curry leaves if desired.
Fried Curry Chicken:
INGREDIENTS
· 1 1/2 cups plain yogurt
· 3 tablespoons lemon juice
· 3/4 teaspoon curry powder
· 3/4 teaspoon onion powder
· 3/4 teaspoon salt
· 3/4 teaspoon garlic powder
· 1 pound skinless, boneless chicken breast halves - cut into 1 inch strips
· 3/4 cup dry bread crumbs
· 1/4 cup all-purpose flour
· 1/2 cup unsalted butter
DIRECTIONS
1. In a large bowl, mix the yogurt, lemon juice, curry powder, onion powder, salt, and garlic powder. Set aside 1 cup of the mixture to use as a dipping sauce. Place the chicken in the bowl, and coat with the mixture. Marinate in the refrigerator 8 hours or overnight.
2. In a bowl, mix the breadcrumbs and flour. Dredge the coated chicken in the breadcrumb mixture.
3. Melt the butter in a skillet over medium-low heat. Discard remaining yogurt mixture. Fry the coated chicken in the skillet 15 minutes, or until juices run clear. Serve with the reserved dipping sauce.
Curried Chicken and Potatoes:
INGREDIENTS
· 2 tablespoons olive oil
· 1 teaspoon cumin seed
· 1/2 teaspoon garam masala
· 1/4 teaspoon ground cardamom
· 1/4 teaspoon cayenne pepper
· 1/2 teaspoon black mustard seed
· 1/2 teaspoon salt
· 2 cloves garlic, minced
· 2 (4 ounce) chicken thighs, cut into bite size pieces
· 2 medium potatoes, diced
· 2 roma (plum) tomatoes, diced
· 1/2 bunch Swiss chard, chopped
· 1 (8 ounce) container plain yogurt
DIRECTIONS
1. In a large skillet, heat oil over medium heat. In hot oil, cook cumin seeds, garam masala, cardamom, cayenne pepper, mustard seeds, salt, and garlic. When seeds start to pop, stir in chicken and potatoes. Cook for 15 minutes, or until chicken is nearly done.
2. Stir in tomatoes, chard, and yogurt. Cover, and cook 15 minutes more, or until potatoes are tender and chicken is cooked through.

Chicken Fry:
INGREDIENTS
· 2 tablespoons vegetable oil
· 1 pound skinless, boneless chicken breast halves
· 1 onion, sliced
· 1 teaspoon ginger garlic paste
· 2 green chile peppers, chopped
· 3 teaspoons ground coriander seed
· 1 teaspoon garam masala
· 1/2 teaspoon ground turmeric
· 1 teaspoon chili powder
· 1 pinch ground nutmeg
· 1 tablespoon fresh chopped cilantro, for garnish
· salt to taste
DIRECTIONS
1. Heat oil in a pan. Add onions, green chilies, garam masala powder, ginger-garlic paste and fry until onions turn golden brown. Add chicken pieces, turmeric, nutmeg, pepper and chili powders and let cook for 5 to 6 minutes. Add salt and additional coriander powder to taste and cook until done. Garnish with cilantro if desired, and serve.

Chicken Tikka Masala:
INGREDIENTS
· 1 cup yogurt
· 1 tablespoon lemon juice
· 2 teaspoons ground cumin
· 1 teaspoon ground cinnamon
· 2 teaspoons cayenne pepper
· 2 teaspoons freshly ground black pepper
· 1 tablespoon minced fresh ginger
· 4 teaspoons salt, or to taste
· 3 boneless skinless chicken breasts, cut into bite-size pieces
· 4 long skewers
·
· 1 tablespoon butter
· 1 clove garlic, minced
· 1 jalapeno pepper, finely chopped
· 2 teaspoons ground cumin
· 2 teaspoons paprika
· 3 teaspoons salt, or to taste
· 1 (8 ounce) can tomato sauce
· 1 cup heavy cream
· 1/4 cup chopped fresh cilantro
DIRECTIONS
1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Traditional Chicken Curry:
INGREDIENTS
· 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
· 1 tablespoon fresh lemon juice
· salt and pepper to taste
· 3 tablespoons olive oil
· 1 teaspoon cumin seed
· 1 large onion, finely chopped
· 2 cloves garlic, minced
· 1 teaspoon minced fresh ginger
· 1 (8 ounce) can peeled, chopped tomatoes
· 1 teaspoon chili powder
· 1/2 teaspoon ground turmeric
· 1 teaspoon garam masala
· 1/2 teaspoon ground cumin
· 1 pinch ground coriander
· 1/2 teaspoon paprika
· 3 tablespoons plain yogurt
· 2 medium potatoes, peeled and cut into 1 inch cubes
· 1 1/2 cups water
· 1 (5.5 ounce) can tomato juice
· fresh chopped cilantro, for garnish
DIRECTIONS
1. In a large bowl, toss the chicken pieces with lemon juice, salt, and pepper to coat. Set aside.
2. Heat oil in a large, heavy saucepan over medium heat. Stir in cumin seed and cook 1 minute, until lightly toasted. Mix in onion, garlic, and ginger. Cook until onion is tender. Add tomatoes, and season with chili powder, turmeric, garam masala, ground cumin, coriander, and paprika. Continue to cook and stir 2 minutes.
3. Mix yogurt into the saucepan until well blended. Add chicken pieces, and potatoes. Mix in water and tomato juice. Reduce heat to medium-low. Cover and simmer about 40 minutes. Adjust seasonings to taste and garnish with fresh cilantro before serving.

Easy Chicken Korma:
INGREDIENTS
· 3 tablespoons olive oil
· 3 tablespoons butter
· 2 large onions, chopped
· 6 tablespoons plain yogurt
· 2 tablespoons mango chutney
· 4 cloves garlic, minced
· 2 teaspoons turmeric powder
· 1 teaspoon chili powder
· 2 teaspoons garam masala
· 2 teaspoons salt
· 4 boneless skinless chicken breast halves, chopped
· 1/3 cup sliced almonds
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.
2. Heat oil and butter in a skillet over medium heat. Cook onions in oil until soft.
3. Place onion, yogurt, mango chutney, garlic, turmeric, chili powder, garam masala, and into the bowl of a food processor. Process into a smooth sauce; it should be about the consistency of thick cream. Add a bit of water or yogurt to thin it if needed. Spread chicken into prepared baking dish, and pour the onion sauce over the chicken.
4. Bake in preheated oven for 30 minutes, or until the chicken is cooked through. Sprinkle sliced almonds over the top, and serve.

Chicken Korma II:
INGREDIENTS
· 1/4 cup cashew halves
· 1/4 cup boiling water
· 3 cloves garlic, peeled
· 1 (1/2 inch) piece fresh ginger root, peeled and chopped
· 3 tablespoons vegetable oil
· 2 bay leaves, crumbled
· 1 large onion, minced
· 1 teaspoon ground coriander
· 1 teaspoon garam masala
· 1 teaspoon ground cumin
· 1 teaspoon ground turmeric
· 1 teaspoon chili powder
· 3 skinless, boneless chicken breast halves - diced
· 1/4 cup tomato sauce
· 1 cup chicken broth
· 1/2 cup heavy cream
· 1/2 cup plain yogurt
· 1 teaspoon cornstarch, mixed with equal parts water
DIRECTIONS
1. Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.
2. Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
3. Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
4. Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.

Awadi Dahi Machili (Meat in Yogurt Gravy):
INGREDIENTS
· 1 (1 1/2 inch) piece fresh ginger root, chopped
· 1 tablespoon minced garlic
· 2 tablespoons ground turmeric
· 3 tablespoons chili powder
· 1/2 cup ground coriander
· 1/2 cup corn oil
· 1/2 teaspoon fenugreek seeds
· 1 (32 ounce) container plain yogurt
· 2 1/2 cups chopped fresh cilantro
· 2 tablespoons chopped green chiles
· 1 tablespoon salt
· 3 pounds skinless, boneless chicken breast halves - cut into cubes
DIRECTIONS
1. Place the ginger, garlic, turmeric, chili powder, and coriander in a blender; blend into a smooth paste.
2. Heat the oil in a large skillet over medium heat. Cook the fenugreek seeds in the oil until fragrant, 2 to 3 minutes; stir in the paste; cook until the oil separates from the mixture, about 20 minutes. Mix in the yogurt, cilantro, chilies, and salt; cook until thick, 5 to 6 minutes. Add the chicken; cook for 10 minutes.
Tandoori Grilled Chicken:
INGREDIENTS
· 2 cups plain yogurt
· 3 tablespoons garam masala
· 2 pounds boneless, skinless chicken breasts
· 6 pita breads
DIRECTIONS
1. Preheat grill for medium heat.
2. In a large bowl, mix yogurt and tandoori spice. Reserve 1/2 cup for basting. Add chicken to remaining sauce, and marinate in the refrigerator for 1 hour.
3. Brush oil over grate to prevent sticking, and place chicken on the grill. Cook chicken for 5 to 6 minutes per side, basting with reserved yogurt marinade frequently. Serve hot.
Chicken Hariyali Tikka:
INGREDIENTS
· 1 cup finely chopped fresh cilantro
· 1/2 cup finely chopped fresh mint leaves
· 1 tablespoon ginger garlic paste
· 1 tablespoon lemon juice
· 1 tablespoon green chile paste
· 1 tablespoon salt
· 1 pound skinless, boneless chicken breast halves - cut into chunks
DIRECTIONS
1. In a large bowl, grind together the cilantro, mint leaves, ginger garlic paste, lemon juice, green chile paste, and salt. Place the chicken in the bowl, and rub with the mixture. Cover, and refrigerate 2 to 3 hours.
2. Preheat the oven broiler. Lightly grease a baking dish.
3. Place the chicken in the baking dish, and broil 20 minutes, or until chicken juices run clear.
Reshmi Kebab (Silken Kebabs):
INGREDIENTS
· 6 almonds
· 6 jalapeno peppers, seeded and chopped
· 8 cloves garlic
· 1 inch piece fresh ginger root, peeled
· 1 cup chopped fresh cilantro
· salt to taste
· 1 lemon, juiced
· 1/2 cup heavy cream
· 2 pounds skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
· 2 tablespoons butter
DIRECTIONS
1. Place almonds in a small bowl and cover with water. Allow to soak for 15 to 20 minutes; drain. Place almonds, peppers, garlic, ginger, and cilantro into the bowl of a food processor; blend until smooth. Season with salt, and blend in lemon juice. Blend in cream.
2. Transfer mixture to a large, non metallic bowl. Place chicken in bowl, and turn to coat. Cover, and marinate in refrigerator for 24 hours.
3. Preheat grill for high heat, and lightly oil grate. Remove meat from marinade, and thread onto skewers.
4. Brush meat with butter, and arrange skewers on hot grate. Slowly cook the chicken until cooked through.
Punjabi Chicken in Thick Gravy:
INGREDIENTS
· 2 tablespoons vegetable oil
· 2 tablespoons ghee (clarified butter)
· 8 chicken legs, skin removed
· 1 teaspoon cumin seeds
· 1 onion, minced
· 5 cloves garlic, minced
· 2 tablespoons minced fresh ginger root
· 1 small tomato, coarsely chopped
· 1 tablespoon tomato paste
· 1 tablespoon garam masala
· 1 tablespoon ground turmeric
· 1 serrano chile pepper, seeded and minced
· 1 cup water
· 1/4 cup chopped fresh cilantro

DIRECTIONS
1. Heat the oil and ghee in a large pot over medium heat. Cook the cumin seeds in the oil until the seeds begin to change color. Add the onion; cook and stir until translucent, about 5 minutes. Stir in the garlic and ginger; cook until the onions brown, about 5 minutes. Stir in the tomato, tomato paste, garam masala, turmeric, serrano pepper, and water; cook another 5 minutes. Lay the chicken into the sauce; mix to coat the legs. Cover; reduce heat to medium-low; cook until chicken is no longer pink near the bone, about 40 minutes. Garnish with cilantro to serve.
Chicken Roti from India:
INGREDIENTS
· 5 dried red chile peppers, chopped
· 1 teaspoon coriander seeds
· 2 teaspoons chili powder
· 1 teaspoon poppy seeds
· 1 teaspoon cumin seeds
· 2 cloves garlic, minced
· 1 teaspoon ground cardamom
· 1 teaspoon anise seeds
· 3 green chile peppers, chopped
· 1 1/2 tablespoons tamarind pulp, seeded
· 1 slice fresh ginger root
· 1 teaspoon dried cilantro
· 4 tablespoons olive oil
· 2 onions, chopped
· 3 1/2 pounds shredded chicken meat
· 1/2 cup fresh shredded coconut
DIRECTIONS
1. To Make Ground Masala: In a small skillet saute the red chili peppers, coriander, chili powder, poppy seed, cumin, garlic, cardamom and anise. Let cool and transfer to a small bowl, then grind together with the green chile peppers, tamarind, ginger and cilantro to make a smooth paste. Set aside.
2. Heat oil in a large skillet over medium heat and saute onions until brown. Add ground masala paste and saute for about 7 to 10 minutes.
3. Add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Bring all to a boil, boil for 1 minute, then remove from heat. Garnish with shredded coconut and serve.


Maharaja Curry:
INGREDIENTS
· 2 tablespoons vegetable oil
· 1 teaspoon cumin seed
· 2 medium onions, finely chopped
· 1 teaspoon ground turmeric
· 1 teaspoon cayenne pepper to taste
· 1 teaspoon garam masala
· 1 clove garlic, minced
· 1 tablespoon minced ginger
· 5 peeled, seeded, and chopped tomatoes
· 1 pound skinless, boneless chicken breast meat - cubed
DIRECTIONS
1. Heat oil in a large saucepan over medium heat. Stir in cumin seed and cook until they start to pop, 20 to 45 seconds. Stir in onion, and cook until golden brown, about 5 minutes. Season with turmeric, cayenne, garam masala, garlic, and ginger. Cook for 1 to 2 minutes until fragrant.
2. Puree the mixture with the tomatoes in a blender until smooth. Return the puree to the saucepan, and add the chicken. Simmer gently until the chicken has cooked, about 20 minutes; add water as needed while cooking to maintain desired consistency.
Chicken Karhaai:
INGREDIENTS
· 1/4 cup vegetable oil
· 1 (4 pound) whole chicken, cut into 16 pieces
· 1/4 cup diced fresh tomato
· 3 tablespoons ginger paste
· 2 serrano chile peppers, or to taste (optional)
· 2 teaspoons black peppercorns, coarsely crushed
· 1/2 teaspoon salt
· 1/2 cup water
DIRECTIONS
1. Heat oil over medium-high heat in a large pan. Lightly brown the chicken on all sides in the oil. Turn heat to low, then stir in the tomato, ginger paste, serrano peppers, crushed peppercorn, and salt. Cover, and simmer for 15 minutes.
2. Pour in the water and turn the pieces of chicken over. Cover, and continue cooking until the chicken is done, about 15 minutes more, adding additional water as necessary.
Lasooni Murgh (Garlic Flavored Spicy Chicken):
INGREDIENTS
· 1 (8 ounce) container plain yogurt
· 1 clove garlic, mashed into a paste
· 2 tablespoons lemon juice
· 1 1/2 teaspoons garam masala
· 2 teaspoons white pepper
· 5 saffron threads
· salt to taste
· 1 1/2 pounds skinless, boneless chicken, cut in 1-inch pieces
· 1 tablespoon vegetable oil
· 1 teaspoon cumin seed
· 1/4 cup heavy cream
DIRECTIONS
1. Stir together the yogurt, garlic paste, lemon juice, garam masala, white pepper, and saffron; season to taste with salt. Toss the chicken in the yogurt and marinate in the refrigerator for 10 to 12 hours.
2. Heat the oil in a frying pan over medium-high heat. Toss in the cumin seeds and allow to cook until fragrant, 20 to 30 seconds. Add the chicken and brown in the oil. Discard any remaining marinade. Turn heat to medium-low, cover, and continue cooking until the chicken is cooked through, about 15 minutes. Pour in the cream and heat through. Serve immediately.