indian tandoori chicken

Ingredients

• Servings: 4
• 2 pounds chicken, cut into pieces
• 1 teaspoon salt
• 1 lemon, juiced
• 1 1/4 cups plain yogurt
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger root
• 2 teaspoons garam masala
• 1 teaspoon cayenne pepper
• 1 teaspoon yellow food coloring
• 1 teaspoon red food coloring
• 2 teaspoons finely chopped cilantro
• 1 lemon, cut into wedges

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• remove skin from chicken pieces, and cut slits into them lengthwise. place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. set aside 20 minutes.
• in a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. mix until smooth. stir in yellow and red food coloring. spread yogurt mixture over chicken. cover, and refrigerate for 6 to 24 hours (the longer the better).
• preheat an outdoor grill for medium high heat, and lightly oil grate.
• cook chicken on grill until no longer pink and juices run clear. garnish with cilantro and lemon wedges.

Slow-cooker Chicken Tortilla Soup

Ingredients

• Servings: 8
• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• vegetable oil

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 30 mins


• place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. stir in corn and cilantro. cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
• preheat oven to 400 degrees f (200 degrees c).
• lightly brush both sides of tortillas with oil. cut tortillas into strips, then spread on a baking sheet.
• bake in preheated oven until crisp, about 10 to 15 minutes. to serve, sprinkle tortilla strips over soup.

grilled chicken thighs tandoori

Ingredients

• Servings: 8
• 2 (6 ounce) containers plain yogurt
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon ground cloves
• 2 tablespoons freshly grated ginger
• 3 cloves garlic, minced
• 4 teaspoons paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground cinnamon
• 2 teaspoons ground coriander
• 16 chicken thighs
• olive oil spray

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 8 hrs 55 mins


• in a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. mix in garlic, paprika, cumin, cinnamon, and coriander. set aside.
• rinse chicken under cold water, and pat dry with paper towels. place chicken in a large resealable plastic bag. pour yogurt mixture over chicken, press air out of bag, and seal. turn the bag over several times to distribute marinade. place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
• preheat an outdoor grill for direct medium heat.
• remove chicken from bag, and discard marinade. with paper towels, wipe off excess marinade. spray chicken pieces with olive oil spray.
• place chicken on the grill, and cook about 2 minutes. turn, and cook 2 minutes more. then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees f.

Simple Lemon Chicken

Ingredients

• Servings: 4
• cooking spray
• 4 skinless, boneless chicken breast halves
• 2 cups apple juice
• 2 lemons, juiced
• 4 teaspoons cornstarch
• 2 teaspoons chicken bouillon granules

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• heat skillet sprayed with cooking spray over medium-high heat. cook chicken breasts in the skillet until no longer pink in the center and the juices run clear, about 10 minutes on each side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• cut chicken into strips.
• whisk apple juice, lemon juice, cornstarch, and chicken bouillon in a skillet until smooth.
• heat skillet over medium heat, stirring until sauce is thick and bubbly, 3 to 5 minutes; continue cooking for 3 more minutes.
• place chicken strips into the apple juice sauce and simmer for 6 to 8 minutes before serving.

spicy apricot chicken stir-fry

Ingredients

• Servings: 6
• 1 (15 ounce) can apricot halves, drained and chopped, juice reserved
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons vegetable oil
• 1 tablespoon minced fresh ginger root
• 1 pound skinless, boneless chicken breast meat - cut into strips
• 1 (16 ounce) package frozen stir-fry vegetables, thawed
• 1 (8 ounce) can pineapple chunks, drained
• 3 green onion, sliced

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• stir together apricot juice, soy sauce, cornstarch, garlic powder, onion powder, and red pepper flakes in a small bowl until the cornstarch has dissolved; set aside.
• heat vegetable oil in a wok over high heat. stir in ginger, and cook until it begins turns golden brown, about 10 seconds. add the chicken; cook and stir until the chicken turns white and begins to firm. stir in the stir-fry vegetables, and continue cooking until the chicken is no longer pink in the center and the vegetables are hot.
• stir in the apricots, pineapple chunks, and apricot juice mixture. bring to a boil, stirring constantly; cook until the sauce thickens and clears, about 1 minute. stir in green onion before serving.

spicy basil chicken

Ingredients

• Servings: 4
• 2 tablespoons chili oil
• 2 cloves garlic
• 3 hot chile peppers
• 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 1/2 teaspoons white sugar
• 1 teaspoon garlic salt
• 1 teaspoon black pepper
• 5 tablespoons oyster sauce
• 1 cup fresh mushrooms
• 1 cup chopped onions
• 1 bunch fresh basil leaves

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat the oil in a skillet over medium-high heat, and cook the garlic and chile peppers until golden brown. mix in chicken and sugar, and season with garlic salt and pepper. cook until chicken is no longer pink, but not done.
• stir oyster sauce into the skillet. mix in mushrooms and onions, and continue cooking until onions are tender and chicken juices run clear. remove from heat, and mix in basil. let sit 2 minutes before serving.

curry stand chicken tikka masala sauce

Ingredients

• Servings: 6
• 2 tablespoons ghee (clarified butter)
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 1 (14 ounce) can tomato sauce
• 1 cup heavy whipping cream
• 2 teaspoons paprika
• 1 tablespoon white sugar
• 1 tablespoon vegetable oil
• 4 skinless, boneless chicken breast halves, cut into bite-size pieces
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt, or to taste (optional)
• 1 teaspoon white sugar, or to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• heat ghee in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. stir in garlic; cook and stir just until fragrant, about 1 minute. stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.
• stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar. bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
• heat vegetable oil in a separate skillet over medium heat. stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. transfer chicken and any pan juices into the sauce. simmer chicken in sauce until no longer pink, about 30 minutes; adjust salt and sugar to taste.