Chicken India Recipe
Chicken india is a spicy and peppy preparation of chicken with indian spices. Cooked with yogurt and flavored with lime juice and lime rind, the chicken india is spiced with coriander, ginger, cinnamon and curry powder along with pepper. Chicken india can be served over rice.
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| 5 pounds frying chicken pieces | ||
| Water | 2 Cup (16 tbs) | |
| 2 teaspoons instant chicken broth crystals | ||
| Onion | 2 Cup (16 tbs), diced | |
| Garlic | 2 Clove (5gm), minced | |
| Flour | 1/4 Cup (16 tbs) | |
| Curry powder | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
| Pepper | 1 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Whole tomatoes | 1 1 pound, drained | |
| Lime rind | 2 Teaspoon, grated | |
| Lime juice | 2 Tablespoon | |
| 1 8-ounce container plain yogurt | ||
Directions
Melt 1/4 cup butter in Dutch oven.
Brown chicken pieces; remove to paper toweling.
Pour off fat.
Add water and broth crystals to pan; bring to boiling.
Add chicken; lower heat.
Cover and simmer 20 minutes until chicken is tender.
Re-move chicken to 3-quart ovenppof serving dish.
Pour off 2 cups chicken broth (add water, if nec-essary); set aside.
Melt remaining 1/4 cup butter; saute onion and garlic until tender, about 5 min-utes.
Remove from heat.
Combine flour, curry powder, salt, pepper, coriander, cinnamon and ginger.
Sprinkle over onion, mlixing thoroughly.
Gradually stir in reserved chicken broth un-til mixture is smooth.
Add tomatoes; break up slightly with spoon.
Bring to boiling; lower heat.
Cover and simmer 15 minutes, stirring occa-sionally.
Stir lime rind and juice into sauce with yogurt.
Pour over chicken.
Turn chicken pieces to coat with sauce.
Cool 15 minutes.
Cover; refrig-erate 2 to 4 hours.
Preheat oven to 350°.
Stir chicken mixture.
Cover; bake 35 minutes.
Stir again; bake an additional 40 minutes.
Brown chicken pieces; remove to paper toweling.
Pour off fat.
Add water and broth crystals to pan; bring to boiling.
Add chicken; lower heat.
Cover and simmer 20 minutes until chicken is tender.
Re-move chicken to 3-quart ovenppof serving dish.
Pour off 2 cups chicken broth (add water, if nec-essary); set aside.
Melt remaining 1/4 cup butter; saute onion and garlic until tender, about 5 min-utes.
Remove from heat.
Combine flour, curry powder, salt, pepper, coriander, cinnamon and ginger.
Sprinkle over onion, mlixing thoroughly.
Gradually stir in reserved chicken broth un-til mixture is smooth.
Add tomatoes; break up slightly with spoon.
Bring to boiling; lower heat.
Cover and simmer 15 minutes, stirring occa-sionally.
Stir lime rind and juice into sauce with yogurt.
Pour over chicken.
Turn chicken pieces to coat with sauce.
Cool 15 minutes.
Cover; refrig-erate 2 to 4 hours.
Preheat oven to 350°.
Stir chicken mixture.
Cover; bake 35 minutes.
Stir again; bake an additional 40 minutes.
Chef
