indian chicken recipes

Spice up the night with your loved one with this Indian-inspired dinner for two!  Serve with plenty of brown basmati rice to soak up this flavorful sauce.

Curry Braised Chicken Thighs

chicken

Salt and black pepper

Cayenne pepper

canola oil (or as needed)

onion,

carrots,

curry powder,

ginger

garlic,

(14.5-ounce) diced tomatoes, undrained

chicken broth

heavy cream or canned unsweetened coconut milk

cilantro,

brown basmati rice

yogurt (optional)

Season chicken thighs generously with salt, black pepper...

Season chicken thighs generously with salt, black pepper and cayenne pepper.

Heat oil in a deep skillet or sauté...

Heat oil in a deep skillet or sauté pan over medium-high heat. Add chicken, skin side down, and brown 2-3 minutes per side, or until browned. Transfer to a plate.

Add more oil if necessary. Add the onion...

Add more oil if necessary. Add the onion then reduce heat to medium-low and cook 4-5 minutes or until beginning to soften.

Add carrot and cook 2-3 minutes or until...

Add carrot and cook 2-3 minutes or until lightly browned in places.

Add curry powder, ginger and garlic and cook...

Add curry powder, ginger and garlic and cook very briefly, about 15 seconds.

Add tomatoes, chicken broth and cream or coconut...

Add tomatoes, chicken broth and cream or coconut milk. Return chicken thighs to the pan.

Bring to a boil, reduce heat to low,...

Bring to a boil, reduce heat to low, cover slightly and simmer 25-30 minutes or until chicken is cooked through to 165 degrees.

Adjust seasoning if desired. Stir in cilantro.

Serve with brown basmati rice. Garnish with cilantro...

Serve with brown basmati rice. Garnish with cilantro sprigs and plain yogurt if desired.

https://mediavine-res.cloudinary.com/video/upload/yls1otvyu9z53u8slaul.mp4

Curry Braised Chicken Thighs is a delicious Indian-inspired dinner for two.  Spicy, flavorful and budget-friendly, it’s sure to spice up the night with your loved one!

Indian Butter Chicken with a rich creamy sauce and a fantastic blend of spices. This is my take on the classic dish that makes a delicious family dinner.

Easy Butter Chicken Recipe (Indian Style)

chicken breasts

Greek yogurt

tsp Garam masala

tsp cumin

tsp ground coriander (cilantro)

cayenne pepper

turmeric

garlic, minced

ginger paste

tomato passata

double cream (heavy cream)

garlic paste

tsp garam masala

brown sugar

coriander

vegetable oil

To make the mariande, combine all the ingredients together, toss the chicken pieces in and mix well to coat.

Cover the bowl with clingfilm, and refrigerate for at least one hour, ideally longer.

Heat up the oil in a large pan, and fry the chicken pieces on a medium heat for about 5-6 minutes until cooked through.

Add the tomato passata, garlic and ginger paste, sugar and garam masala and give a good stir.

Leave to cook on a low to medium heat for 20 minutes, until the sauce is reduced by almost a quarter, and it coats the chicken pieces well.

Add the cream, mix well and cook for a further 5 minutes.

Remove from the heat and garnish with freshly-chopped coriander leaves.

An EASY, ONE-POT recipe for a classic Indian favorite!! Juicy, BUTTERY chicken simmered in a CREAMY tomato-based sauce! Next time you&#x27;re craving Indian food, you can make it yourself in 30 minutes!!

Indian Butter Chicken

unsalted butter (1/2 stick +

sweet Vidalia

chicken breast, diced into bite-sized pieces

garam masala

cumin

kosher salt,

black pepper,

cayenne pepper,

heavy whipping cream (see Notes below)

tomato sauce

basmati rice (or your favorite rice),

cilantro leaves,

To a large skillet add 1/4 cup butter...

To a large skillet add 1/4 cup butter (1/2 stick), onion, and sauté over medium-high heat until the onions begins to soften and caramelize about 5 minutes; stir intermittently. It does not have to be fully caramelized before moving on.

Add the chicken and cook for about 5...

Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.

Add the garlic, stir to combine, and cook...

Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant; stir frequently.

Add the garam masala, cumin, turmeric, ginger, salt,...

Add the garam masala, cumin, turmeric, ginger, salt, pepper, cayenne pepper (does not make it spicy but adds depth of flavor), and stir to combine.

Add the remaining 1/2 cup (1 stick) butter...

Add the remaining 1/2 cup (1 stick) butter and heat until it has melted; stir frequently to encourage melting.

Add the heavy cream, tomato sauce, stir to...

Add the heavy cream, tomato sauce, stir to combine, and allow mixture to simmer for about 10 minutes, or until sauce has thickened and reduced slightly. Taste and if desired, add additional salt, pepper, cayenne pepper, etc.

Add rice to the serving plates and top...

Add rice to the serving plates and top with chicken and as much sauce as desired.

Evenly garnish with cilantro and serve immediately. Dish...

Evenly garnish with cilantro and serve immediately. Dish is best warm and fresh but will keep airtight in the fridge for up to 5 days.

Coconut Milk Chicken is a dairy free, gluten free marinated chicken recipe that is nourishing and delicious! Make this easy weeknight meal in an Instant Pot, oven, or skillet!

Coconut Milk Chicken

coconut milk coconut milk if chicken breast

lime

cayenne pepper (see notes)

ginger ginger

chicken breasts, about 4 oz each

Tablespoon avocado oil

pepper

fine sea salt

cilantro onion

lime wedges,

Add the marinade ingredients to a small bowl and whisk to combine. Place the chicken in a shallow baking dish or Ziploc bag and cover with marinade. Refrigerate for 3 hours or up to 24 hrs.

Once marinated, reserve 1/2 of the marinade and discard the rest.

Place marinated chicken breasts in a skillet or in a baking dish with 1 tablespoon oil. Sprinkle with salt and pepper.

If cooking on stove top, add a few tablespoons of the reserved coconut milk if desired, to keep moistened. Then, cook for about 20 minutes on medium high heat or until no longer pink inside and internal temperature reaches 165F. Rest chicken for 5 minutes before slicing.

If cooking in oven, feel free to add a few tablespoons of coconut marinade on top. Then, place in an oiled baking dish and cook in oven at 350F for 25-30 minutes or until internal chicken temperature reaches 165F.

Place the chicken onto a cooking trivet inside of the Instant Pot. Pour the marinade over the chicken, cover with the lid, and set the valve to &#8220;sealing&#8221; position.

Pressure cook on high for 10 minutes, then perform a natural release of pressure for 10 minutes before removing the lid. NOTE: If you don&#8217;t want shredded chicken, you can reduce the cook time to 5 minutes and natural release to 5 minutes.

Remove chicken from instant pot and let it rest 5 minutes. Once chicken is cool enough to touch, use two forks and shred the breasts into pieces.

Serve over rice, cauliflower, or vegetables of choice. Spoon extra coconut marinade from the instant pot on top before serving.

Instant Pot instructions

While the chicken is cooking, you can make the jalapeno mango chutney recipe. Chutney is optional, but quite easy to make and delicious!

Toppings for serving

This recipe is perfect for weeknight dinners! Easy to make, delicious, and healthy!

This recipe is perfect for weeknight dinners! Easy to make, delicious, and healthy! Thanks for sharing!

You know I love your recipes, but this one just might be my favorite!

This was a huge hit at my house! Packed full of amazing flavors!

Love that this is dairy free! Made it for my friend who just had a baby! Delicious!

This is so flavorful. It hits all the right notes: juicy chicken, sweet, spicy, amazing!!

I am always reads your recipes Lindsay...but this is one of my favouite dish...and i love your indian style cooking....Thanks for sharing..!

Omg made it for the first time today and it was amazing! Also made that chutney - can probably eat all in one sitting if left alone lol! Will for sure make again!

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.

Skinny Chicken Tikka Masala

tsp canola oil

onion

tbsp fresh ginger (grated)

garlic (crushed)

tomatoes

oz fat free yogurt (I used Chobani)

1% milk

tbsp cumin

tbsp garam masala

tsp turmeric (optional)

tbsp chili powder

salt

oz 2 boneless chicken breasts,

tbsp fresh cilantro (or to taste)

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.

Top 7 indian chicken recipes recipes from across the web

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Curry Braised Chicken Thighs

Easy Butter Chicken Recipe (Indian ...

Curry Braised Chicken Thighs

Curry Braised Chicken Thighs

Indian Butter Chicken

Coconut Milk Chicken

Skinny Chicken Tikka Masala

Top 7 indian chicken recipes recipes from across the web

The most viewed indian chicken recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Curry Braised Chicken Thighs

Easy Butter Chicken Recipe (Indian ...

Curry Braised Chicken Thighs

Curry Braised Chicken Thighs

Indian Butter Chicken

Coconut Milk Chicken

Skinny Chicken Tikka Masala

The most viewed indian chicken recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine