Best Anitas Indian Chicken Recipes

MY MOTHER'S CHICKEN CURRY

Steps:

• Heat a large, heavy-bottomed pot over medium heat. Add the oil and onion and cook until the onions are soft and translucent, about 5 minutes. Add the curry powder and cook until fragrant, stirring constantly.
• Add the chicken, bay leaf, and enough water to cover the chicken. Season with salt and bring to a boil. Reduce the heat and simmer until the chicken is cooked and tender, about 30 minutes.
• Add the potatoes and coconut milk to the pot and simmer until the potatoes are tender, 5-10 minutes.
• Season with salt and pepper. Serve with white rice. The curry can be stored in an airtight container in the refrigerator for up to 3 days.

ANITA'S AUTHENTIC INDIAN BUTTER CHICKEN RECIPE

Steps:

• CHICKEN MARINADE:
• Bake at 400 degrees F for 30-45 minutes (it's done when the oil separates from the meat)
• BUTTER CHICKEN SAUCE
• Use a thick bottomed pot if possible
• On medium heat, add oil and let it get hot
• Add onions and cook until darkish brown (without burning them)
• Add ginger/garlic paste and stir quickly (20/30 seconds tops)
• Add garam masala, turmeric, green chilies, paprika and stir quickly (5/10 seconds max)
• Add pureed tomatoes and lower the heat. Cook until the oil has separated from the mixture.
• Add the cream and butter and let them dissolve into the mixture
• Let cool and blend mixture in a blender (color will lighten considerably)
• Put the mixture back into your heavy-bottomed pot and add the baked chicken
• Garnish with fresh parsley or coriander
• Serve with organic brown basmati rice or whole wheat naan and enjoy!

ANITA'S CHICKEN AND DUMPLINGS

Steps:

• In large Dutch oven or kettle, combine chicken, bouillon cubes, butter, celery, onion, carrots, parsley, poultry season, rosemary, salt, pepper; cover with water and bring to a boil. Turn down temperature and cook on low until chicken and vegetables are tender. (approximately 1 hour) Remove chicken breasts, cool, and cut up in bite size pieces and return to vegetable broth mixture in kettle.
• --- BISQUICK DUMPLINGS ---
• 2 cups Bisquick baking mix
• 1/8 teaspoon dried thyme
• 1/8 teaspoon black pepper
• 1/8 teaspoon poultry seasoning
• 1 dash ground nutmeg
• 1 tablespoon dried or fresh parsley -- minced
• 2/3 cup milk
• For dumplings, combine bisquick mix, thyme, black pepper, nutmeg, poultry seasoning, parsley; stir in milk just until moistened.
• I usually double the dumpling recipe because we like lots of dumplings and a thicker gravy.
• Drop by tablespoonfuls onto the boiling broth. Cook uncovered, for 10 minutes; cover and cook 10-15 minutes longer.

ANITA'S INDIAN CHICKEN

Steps:

• Brown chicken in oil. Remove from pan; set aside. Cook onion and celery in same pan until tender, but not brown. Blend in flour and curry powder,then next four ingredients.Cook and stir until boiling. Put chicken in baking dish. Pour sauce over chicken.Bake in oven at 350 degrees for 1 hour. Remove chicken to large platter. Add cream to baking dish; stir in and heat 5 minutes. Do not boil. Serve sauce over chicken, or separately in gravy boat.

ANITA'S GRILLED CHICKEN...

Steps:

• 1. Clean and pat dry breasts
• 2. place breasts in large bowl, salt and pepper to your taste.
• 3. Chop parsley to make 1/2 cup chopped, chop all of the basil.
• 4. In medium bowl put parsley and basil, toss together
• 5. Next take EVO and pour over breasts,Then take garlic and press the garlic over breasts. Toss and mix garlic and oil with the breasts. Add Parsley and Basil mix coat breasts well..
• 6. cover bowl with plastic wrap. You can let them rest together in Refrigeration for half hour. Or you can do this a day ahead, the long they marinate the stronger the flavors blend together.
• 7. Once ready on hot hot grill each breast 6/8 mins each side. let meat rest for few minutes before serving.
• 8. I serve this sliced on an angle over a spinach salad, on grilled garlic bread with roasted peppers and broccoli-rabe..to die for..This kind of prep leaves open for you to do your own spin on it...Have fun enjoy...
• 9. You can also after at least hour of marinating places breasts in freeze lock bags,( with most air squeezed out) from this last prep-step for another time or just to get ahead on a Party or BBQ.
• 10. You can also add a balsamic vinaigrette as a extra punch in flavor instead of just EVO.

ANITAS LEMON CHICKEN

Steps:

• Put all in crock pot and cook on low all day long (8-10 hours) or high (5-6 hours).
• You can also cook this in the oven on 350° for about and hour or maybe a little more--just check for doneness.
• The lemon sauce is good on mashed potatoes and rice!