Best Indian Spiced Royal Chicken Cooked In Yogurt Recipes

CRISPY TANDOORI CHICKEN DRUMSTICKS WITH MANGO CHUTNEY

Steps:

• In a small pan over medium-low heat, combine the paprika, garam masala, cumin, coriander, turmeric and cayenne pepper. Cook, stirring frequently, for about 2 minutes, until spices are fragrant.
• Add the spices to a blender or mini food processor, along with the ginger, garlic, Greek yogurt, lime zest and juice, oil and salt; process until smooth.
• Using a very sharp knife, make 2 or 3 slashes in each drumstick (be careful; they are slippery). Place the drumsticks in a large bowl and toss with the marinade. Cover and refrigerate for at least 3 hours or overnight.
• Preheat the oven to 450°F. Line a baking sheet with heavy duty aluminum foil (for easy clean-up) and set an oven-proof rack over top. Spray the rack with nonstick cooking spray or grease with vegetable oil.
• Arrange the chicken on the rack, leaving a bit of space between the pieces. Spoon any marinade left in the bowl evenly over the drumsticks. Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through (be sure to turn on your exhaust fan as the oven will get a little smoky). Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp all over. Serve with mango chutney on the side.

YOGURT-MARINATED CHICKEN THIGHS (INDIAN INSPIRED)

Steps:

• In a large mixing bowl, combine yogurt, oil, curry powder, chili powder, cumin, garlic powder, onion powder, and salt; mix to combine.
• Add chicken thighs and toss until well-coated.
• Cover and marinate for at least 30 minutes. You can also cover and refrigerate for up to 8 hours.
• Remove chicken from fridge and let stand for 15 minutes at room temperature.

INDIAN-SPICED YOGURT-MARINATED CHICKEN

Steps:

• Stir together yogurt, onion, lemon juice, garlic, ginger, paprika, cumin, salt and pepper in a large bowl.
• Add chicken and toss to coat with marinade. Cover and refrigerate at least 8 hours or up to overnight.
• Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
• Remove chicken from marinade, letting excess drip off.
• Place chicken pieces on baking sheet. Discard remaining marinade.
• Bake until chicken is cooked through, 35 to 40 minutes.
• Alternately, to grill the chicken, prepare a grill for medium heat cooking. Grill chicken until it is cooked through, 7 to 10 minutes per side.

INDIAN-SPICED CHICKEN

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.

GRILLED INDIAN-SPICED BUTTER CHICKEN

Steps:

• Marinate chicken:
• Purée onion, garlic, ginger, salt, chile, and vinegar to a smooth paste in a food processor. Transfer to a large wide bowl and whisk in yogurt, coriander, oil, turmeric, and cayenne. Add chicken pieces and turn to coat thickly. Cover with plastic wrap and marinate, chilled, at least 16 hours. Let stand at room temperature 30 minutes before grilling.
• Make ghee:
• Bring butter to a boil in a 1-quart heavy saucepan over moderate heat. When foam completely covers butter, reduce heat to very low. Cook butter until a very thin crust begins to form on surface and milky white solids fall to bottom of pan, about 8 minutes. Continue to cook butter, watching constantly, until solids at bottom of pan turn light brown and butter has a nutty fragrance, 8 to 16 minutes.
• Remove pan from heat and let butter stand 1 minute. Pour through a sieve lined with a dampened heavy-duty paper towel or a triple layer of cheesecloth into a bowl, discarding solids.
• Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure .
• To cook chicken using a charcoal grill: Lightly oil grill rack. Put chicken (still heavily coated with marinade) on rack over area of grill with no coals underneath. Drizzle chicken with about 1 tablespoon ghee. Cook chicken over medium-high heat, turning over and drizzling with ghee every 5 minutes, until cooked through, 20 to 25 minutes.
• To cook chicken using a gas grill: Lightly oil grill rack. Put chicken over shut-off burner. Cook chicken, turning over and drizzling with ghee every 5 minutes, until cooked through, about 20 to 25 minutes. (Cover grill between turns.)
• Serve chicken drizzled with any remaining ghee.

BHATTI DA MURGH (INDIAN GRILLED CHICKEN WITH WHOLE SPICES)

Steps:

• Pop the joint on each leg: Grasp a drumstick in one hand and a thigh in the other, and bend the joint back until you hear a crack. This helps the leg cook more evenly.
• Using a small knife, make a slash in the meaty part of each drumstick and thigh twice or three times, going all the way to the bone.
• In a large bowl, stir together garlic, ginger, vinegar, cayenne, garam masala and salt. Keep half the mixture in the bowl and set aside; rub remaining mixture all over chicken, getting underneath the skin. Refrigerate for at least 20 minutes (or up to 2 hours) while you prepare the yogurt marinade.
• Stir yogurt into the large bowl with ginger-garlic mixture, then stir in black pepper, clove, mace, anise, black cardamom (if using) and green cardamom. Transfer spice-rubbed chicken to yogurt mixture, tossing gently to coat.
• Cover and refrigerate chicken for at least 6 hours, and preferably overnight.
• When ready to cook, prepare the grill for indirect heat. (If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off.) Or heat oven to 450 degrees.
• Using a mortar and pestle, the flat side of a knife or a spice grinder for a very brief time, crack the cumin, coriander and red-pepper flakes but do not grind; you want a coarse texture here. Sprinkle spice mix onto chicken to coat each piece.
• Place a rimmed baking sheet on the unlit side of the grill or in the oven and let heat for 15 minutes. Carefully place chicken on the hot baking sheet and drizzle each piece with a little melted butter. Cover grill, if grilling. Let chicken cook for 25 to 35 minutes, drizzling with melted butter two or three times. The chicken is done when the skin is dark brown and the juices run clear when pricked with a knife.
• If you are grilling, you can sear the chicken over direct heat for 1 to 2 minutes per side just before serving to char the skin, but this is optional. Serve chicken on a platter, with lime wedges on the side.