Best Indian Spiced Chicken Patties With Cucumber Raita Recipes

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INDIAN-SPICED CHICKEN PATTIES WITH CUCUMBER RAITA



Indian-Spiced Chicken Patties With Cucumber Raita image

Taken from Australian Food Ideas December 2006/January 2007. Recipe was originally submitted by Dominique Rizzo.

Provided by Satyne

Categories     Chicken Breast

Time 18m

Yield 12 Patties, 4 serving(s)

Number Of Ingredients 13

1 slice white bread
750 g chicken breast fillets, fat trimmed, roughly chopped
1/2 cup mint leaf, finely chopped
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons coriander seeds
2 tablespoons oil
1 lebanese cucumber
1 cup Greek yogurt
1/4 cup flat leaf parsley, finely chopped
1/4 cup mint leaf, finely chopped
1 lemon, rind finely grated, juiced

Steps:

  • Place bread in a food processor. Processs until breadcrumbs form. Add chicken, mint, turmeric, paprika, cumin and coriander seeds. Process until mixture comes together. Using 1/4 cup mixutre pet patty, make twelve 1cm thick patties.
  • Heat oil in a non-stick frying pan over medium-high heat. Cook patties, in batches, for 2-3 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm.
  • Raita: - Best made for immediate use as per Jubes review.
  • Meanwhile, using a vegetable peeler, peel long, thin strips from cucumber. Place cucumber, yoghurt, parsley, mint, 1 teaspoon lemon rind and 1 tablespoon lemon juice in a bowl. Season with salt and pepper and stir to combine.
  • Serve patties with normal burger fixings, using Raita as the sauce.

INDIAN-SPICED CHICKEN



Indian-Spiced Chicken image

Provided by Dave Lieberman

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 17

1 1/2 pounds boneless skinless chicken breasts
1 cup whole milk plain yogurt
3 large cloves garlic, pressed
1-inch piece ginger, grated
8 cardamom pods, cracked with the back of a chef's knife
1 tablespoon curry powder
1/2 teaspoon dried red chili flakes
2 teaspoons ground coriander
1 tablespoon sweet paprika
2 tablespoons honey
1 teaspoon salt
20 grinds black pepper
3 tablespoons vegetable oil
1 medium onion, cut into medium dice
3 tablespoons tomato paste
2 cups half-and-half
Basmati rice, for serving

Steps:

  • Cut the chicken breasts roughly into 2 by 2-inch pieces. Mix together the yogurt, garlic, ginger, cardamom, curry powder, chili flakes, coriander, paprika, honey, salt, and pepper until thoroughly combined. Add chicken pieces to yogurt mixture, cover, and refrigerate at least 1 hour or as long as overnight. Bring to room temperature before cooking.
  • In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and cook until translucent. Stir in tomato paste until evenly distributed and then add the half-and-half. Slide in the chicken and marinade, stir well, and bring mixture to a simmer. Reduce the heat so that the liquid remains at a low simmer. Cook about 15 minutes until chicken is no longer pink in the middle but still tender and moist. Serve immediately over basmati rice.

CHICKEN BIRYANI WITH CUCUMBER RAITA



Chicken Biryani With Cucumber Raita image

This is a recipe for a delicious and authentic Chicken Biryani. I have combined and modified a few recipes to create this, and after trial and error I am very happy with it. There is a lot of preperation involved, but well worth the effort! Enjoy!

Provided by PrimalOrB

Categories     Chicken Breast

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 32

1/2 cup butter
2 medium potatoes, peeled and cut into 1/2-inch cubes
2 large red onions, chopped finely
2 garlic cloves, chopped finely
2 teaspoons fresh gingerroot, grated
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1 teaspoon chili flakes
1 teaspoon ground cumin
1 teaspoon salt
1 medium tomatoes, peeled and cubed
3 teaspoons plain yogurt
3 teaspoons fresh mint leaves, finely chopped
1 cinnamon stick
4 chicken breasts, cut into cubes
1 large red onion, finely chopped
1/2 teaspoon ground cardamom
2 whole cloves
1 cinnamon stick
1/2 teaspoon ground ginger
1 cup basmati rice
2 cups chicken bouillon
1 teaspoon salt
1 cucumber, peeled and seeded, then chopped into chunks
2 small onions, finely chopped
2 garlic cloves, finely chopped
1/2 tablespoon fresh gingerroot, grated
2 tablespoons of fresh mint, finely chopped
3 tablespoons lemon juice
1 1/2 cups plain yogurt (at least 2%)

Steps:

  • To make the Raita, blend together the cucumber, onion, garlic, ginger, mint, and lemon juice. Pour the mixture into a bowl, and add yogurt. Stir together until smooth, and then refrigerate.
  • We want to create brown butter. Melt the butter in a saucepan over medium heat for ~15 minutes, stirring constantly, until the butter turns a light brown colour. Set aside.
  • In a large non-stick skilled, add 2/3 of the brown butter over medium heat. Add the potatoes and cook until browned, then remove and set aside.
  • Add the onion, garlic, and ginger and cook for 15-20 minutes, or until onion is very soft, stirring occasionally.
  • Add your ground chili, chili flakes, ground black pepper, ground turmeric, ground cumin, ground cardamom, salt, and tomatoes. Cook for 5-10 minutes stirring frequently.
  • Reduce heat to a low setting, and add yogurt, mint, and the cinnamon stick. Cook covered until ingredients are very soft and tomatoes mixed inches Stir occasionally, allow 30-45 minutes for this step. Add a small amount of water if the mixture is sticking to your skillet.
  • Wash rice and set aside to drain in a colander until needed.
  • Add the chicken breast cubes and mix in the sauce to coat it, then cover and cook for another 45 minutes, stirring occasionally.
  • In a large skillet or pot, heat the remaining browned butter, then add onion and cook until golden. Add ground cardamom, cloves, cinnamon stick, ground ginger, and rice (drained earlier) Mix until the rice is well coated.
  • Heat chicken bouillon and salt in a pot to boiling, then pour into the rice mixture, stirring well.
  • Add the chicken mixture and potatoes to the rice, and carefully mix together.
  • Heat to a boil, and then cover, turning heat to very low. Allow 20 minutes to cook rice.Serve immediately with Raita (Naan is also a good addition to the meal).

Nutrition Facts : Calories 578.1, Fat 28.1, SaturatedFat 14, Cholesterol 110.8, Sodium 1349.8, Carbohydrate 54.3, Fiber 5.8, Sugar 9.9, Protein 28.8

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