Best 6 Garam Masala And Sour Cream Chicken Bake Recipes

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For those seeking a culinary adventure, "Garam Masala and Sour Cream Chicken Bake" emerges as a delectable dish that tantalizes taste buds with its harmonious blend of aromatic Indian spices and the tangy richness of sour cream. This delectable casserole features succulent chicken pieces enveloped in a silky gravy, a symphony of flavors that dance upon the palate. The enchanting aroma of garam masala, a captivating blend of spices such as cumin, coriander, and cardamom, infuses the air as this dish bakes, promising a tantalizing feast.

Check out the recipes below so you can choose the best recipe for yourself!

GARAM MASALA AND SOUR CREAM CHICKEN BAKE



Garam Masala and Sour Cream Chicken Bake image

Found this online while looking for a new way to cook chicken. The first time I made it was for my Mother-in-law, who immediately requested I share the recipe. Pretty good, considering I'd never cooked for her before :)

Provided by sdowswell

Categories     Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

6 skinless chicken thighs or 6 skinless chicken drumsticks
2 tablespoons vegetable oil
1 large onion, thinly sliced
1/4 cup sour cream
1/4 cup plain yogurt
1/4 cup lemon juice
2 1/2 teaspoons garam masala
1/2 teaspoon turmeric
salt

Steps:

  • Preheat oven to 350F (180C).
  • Score chicken a bit to help spices sink inches.
  • In a large skillet over medium heat, heat oil.
  • Add onions and saute until light brown.
  • Add chicken and continue to saute, turning once, until half cooked (about 10 mins).
  • While chicken is cooking, combine sour cream, yogurt, lemon juice, garam masala, tumeric and salt in a bowl.
  • Mix till smooth.
  • Once chicken is nearly cooked (as described above), Remove chicken from pan and place in sauce mixture, turning to coat.
  • Transfer coated chicken to baking dish.
  • Bake 20 mins or until cooked through.
  • NOTE: if garam masala isn't in your taste, you can use ground white pepper instead.
  • NOTE: this dish doens't freeze well because of the yogurt, but will last well a few days in the fridge.

GARAM MASALA CHICKEN WITH ROASTED VEGETABLES



Garam Masala Chicken with Roasted Vegetables image

Provided by Aida Mollenkamp

Categories     main-dish

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup peanut oil
4 teaspoons garam masala
1 (2-inch) piece ginger, sliced
8 medium garlic cloves, smashed
2 tablespoons kosher salt
1 (4 to 5 pound) whole chicken
1 1/2 pounds red potatoes, halved
1 pound butternut squash, large dice
1 medium red onion, large dice
Freshly ground black pepper
1/2 cup plain whole milk yogurt

Steps:

  • In a small bowl, mix together 1/4 cup oil, garam masala, ginger, garlic, and 1 tablespoon salt. Place chicken in a large baking dish or plastic bag, loosen the skin from the breast and legs of the chicken and, using your hands, spread a good part of the mixture underneath. Rub the remaining mixture inside the chicken cavity and over the skin. Tie the legs together with kitchen twine. Loosely cover, refrigerate, and let marinate 30 minutes or up to 12 hours.
  • Arrange the rack in the center of the oven and heat oven to 400 degrees F.
  • Remove chicken from marinade, let any excess drip off, and reserve marinade. Let chicken sit at room temperature while oven warms up, about 30 minutes.
  • When the oven is heated, place potatoes, squash, and onions in bottom of a roasting pan, drizzle with any remaining marinade, remaining 1/4 cup oil, remaining 1 tablespoon salt, and season well freshly ground black pepper. Toss to coat. Place chicken, breast side up, on top of vegetables and roast until skin becomes brown and vegetables are starting to get tender, about 1 hour. Brush yogurt on chicken and continue roasting until chicken is well browned, juices run clear when inner thigh is pierced with a knife, legs move easily in the joint, and a meat thermometer inserted into the thickest portion of the thigh registers160 to 165 degrees F on an instant-read thermometer, about another 40 to 50 minutes. Let chicken rest at least 10 to 15 minutes before serving.

GARAM MASALA



Garam Masala image

I needed this to make butter chicken one night and didn't have any on hand. I keep a well stocked spice cabinet and was able to come up with this.

Provided by Sarah-May

Categories     Indian Recipes

Time 25m

Yield 12

Number Of Ingredients 10

⅓ cup cumin seeds
3 tablespoons coriander seeds
3 (4 inch) cinnamon sticks, broken into pieces
5 bay leaves
1 teaspoon nutmeg
5 whole star anise pods
14 green cardamom pods
1 teaspoon whole cloves
1 teaspoon whole black peppercorns
1 teaspoon ground mace

Steps:

  • Toast the cumin seeds, coriander seeds, cinnamon sticks, bay leaves, nutmeg, anise pods, cardamom pods, cloves, peppercorns, and mace together in a skillet over medium heat until very fragrant and you can literally see the scent rising into the air, 8 to 12 minutes; remove from heat and allow the mixture to cool slightly, about 10 minutes.
  • Pour the spice mixture into a grinder; grind into a fine powder. Store in an airtight container.

Nutrition Facts : Calories 33.7 calories, Carbohydrate 7 g, Fat 1.1 g, Fiber 3.8 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 6.5 mg, Sugar 0.2 g

CHICKEN IN WHITE CREAM SAUCE WITH GARAM MASALA



Chicken in White Cream Sauce With Garam Masala image

Make and share this Chicken in White Cream Sauce With Garam Masala recipe from Food.com.

Provided by Single Mom

Categories     Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 19

3 medium red onions
3 garlic cloves (peeled)
3 inches piece fresh ginger (peeled & sliced)
1/3 cup canola oil
1 inch cinnamon stick
12 green cardamom pods (broken open)
16 whole cloves
1/2 teaspoon cumin seed
1/4 teaspoon coriander seed
5 bay leaves
1/4 teaspoon white peppercorns (or black)
3 whole dried red chilies
1 teaspoon salt
2 teaspoons ground coriander
1 cup plain yogurt
2 lbs boneless chicken breasts, cut into pieces
3/4 cup hot water
1/2 teaspoon garam masala
1/2 cup heavy cream

Steps:

  • Mince onions, garlic, and ginger (set aside).
  • Combine oil, cinnamon, cardamon, cloves, cumin, coriander seeds, bay leaves, peppercorns, and red chiles in a large skillet over a medium heat. Cook, stirring, until the cinnamon unfurls and the other ingredients are lightly brown (about 1-2 mins).
  • Add onion mix and salt; continue cooking until onions are lightly brown (about 15 mins). Keep a cup of water nearby until the onion cooks. As the pieces caramalize in the bottom of pan and add 1 tsp of water at a time. Scrape the bottom of the pan and stir. Do this until the onions are golden.
  • Add the ground coriander and cook, stirring for 1 minute. Add 3 tblspns of yogurt and cook while stirring until the yogurt is blended. Continue adding yogurt in this manner until you've used all the yogurt.
  • Add the chicken and cook while stirring (about 5 mins). Add hot water and stir. Bring to a boil then turn the heat down to low. Cover and simmer until the chicken is cooked through (additional 5 mins).
  • Stir in the garam masala and cook, stirring (2 mins). Stir in heavy cream and remove from the heat.
  • Let the dish rest for about an hour. When ready to serve heat overa low heat and drizzle with a little heat cream.

Nutrition Facts : Calories 746.6, Fat 52.6, SaturatedFat 15.5, Cholesterol 194, Sodium 771.5, Carbohydrate 16.5, Fiber 2.2, Sugar 8.2, Protein 51.8

GARAM MASALA CHICKEN



Garam Masala Chicken image

This is a wonderful light chicken dish. It adds a taste of exotic to an everyday meal. Quick and easy to make, and very tasty! I had it tonight and was wowed! This is the best light chicken dish I have ever had.

Provided by breezermom

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
4 (3 ounce) skinless, boneless chicken breast halves
1 bunch green onions, chopped
1 ½ cups chopped tomatoes
1 teaspoon garlic salt
¼ cup water
2 teaspoons garam masala, divided

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot oil and cook until browned on one side, about 3 minutes. Flip the chicken and add the onions; cook another 2 minutes. Add the tomatoes, garlic salt, and water to the chicken; stir. Season with 1 1/2 teaspoon garam masala. Bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer another 10 minutes, stirring occasionally.
  • Stir the remaining 1/2 teaspoon garam masala through the mixture. Raise heat to medium and bring mixture to a boil. Cook until the chicken no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 157.6 calories, Carbohydrate 7.6 g, Cholesterol 49.3 mg, Fat 4.9 g, Fiber 2.6 g, Protein 21.4 g, SaturatedFat 0.8 g, Sodium 523.3 mg, Sugar 3.1 g

EASY BUTTER-CHICKEN CASSEROLE



Easy Butter-Chicken Casserole image

This warmly spiced, but not spicy, twist on an Indian restaurant favorite is packed with flavor and has the perfect contrast of bright tomato and rich butter, for a well-balanced and not-at-all-boring chicken dinner. So, it might surprise you that all this is possible with kitchen staples and minimal effort. That's right: You can create complex Indian flavors with some powerful aromatics-onion, garlic, ginger-and a couple of standard spices. Once you've got your ingredients perfectly seasoned, all that's left is to dump the ingredients in your casserole dish and pop it in the oven!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 13

1 cup uncooked regular white rice
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
4 tablespoons butter, melted
6 cloves garlic, finely chopped
2 teaspoons garam masala
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch pieces
1/2 cup chopped green onions
2 tablespoons chopped fresh cilantro leaves
Chopped cashews and sour cream, as desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread uncooked rice evenly in baking dish.
  • In large bowl, mix broth, tomatoes, melted butter, garlic, garam masala, ginger, salt and ground red pepper; stir in chicken and onions. Pour mixture evenly over rice in baking dish; cover with foil. Bake 40 minutes; stir. Replace foil; bake 15 to 20 minutes longer or until rice is tender, chicken is no longer pink in center and mixture is heated to at least 165°F in center of casserole. Stir; top with cilantro. Serve with cashews and sour cream.

Nutrition Facts : Calories 330, Carbohydrate 32 g, Cholesterol 110 mg, Fat 2, Fiber 1 g, Protein 23 g, SaturatedFat 6 g, ServingSize About 1 1/4 Cups, Sodium 620 mg, Sugar 2 g, TransFat 0 g

Tips:

  • Choose high-quality ingredients, especially the sour cream and chicken. Organic and free-range options are often better in flavor and nutritional value.
  • Don't overcook the chicken. It should be cooked through but still tender and juicy. You can check this by using a meat thermometer to ensure the chicken has reached an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
  • Use a good quality garam masala. This spice blend is essential for giving the dish its signature flavor. You can make your own garam masala or buy it from a reputable spice store.
  • Adjust the amount of sour cream and milk to your desired consistency. If you like a creamier sauce, add more sour cream. If you prefer a thinner sauce, add more milk.
  • Serve the dish immediately with your favorite sides, such as rice, naan, or vegetables.

Conclusion:

This garam masala and sour cream chicken bake is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the sauce is rich and creamy. The dish is also versatile and can be served with a variety of sides. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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