Best 2 Indian Baked Chicken Recipes

INDIAN BAKED CHICKEN

Indian Baked Chicken image

Cumin and turmeric give this hearty entree just the right amount of Indian flavor while maintaining appeal for the picky eaters in the bunch. -Stephanie Kurin, Muncie, Indiana

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 pound small red potatoes, quartered
4 medium carrots, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
6 boneless skinless chicken thighs (about 1-1/2 pounds)
1 can (14-1/2 ounces) chicken broth
1 can (6 ounces) tomato paste
2 tablespoons olive oil
1 tablespoon ground turmeric
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper

Steps:

Place the potatoes, carrots and onion in a greased 13x9-in. baking dish; add chicken. In a small bowl, combine the remaining ingredients and pour over top., Cover and bake at 400° for 1 to 1-1/4 hours or until a thermometer inserted into chicken reads 180° and vegetables are tender.

Nutrition Facts : Calories 323 calories, Fat 13g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 612mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges

EASY INDIAN-STYLE CHICKEN

Easy Indian-Style Chicken image

This is an easy and authentic-tasting Indian dish that the entire family will love! Tastes great with plain basmati rice topped with a couple tablespoons of yogurt (especially if you made the chicken spicy!)

Provided by Ania

Categories World Cuisine Recipes Asian Indian

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
1 teaspoon cumin seed
1 onion, finely chopped
¼ cup tomato paste
¼ cup water
1 pound skinless, boneless chicken breast halves - cubed
½ (14 ounce) can coconut milk
½ teaspoon brown sugar
½ teaspoon hot chile paste
1 pinch cayenne pepper
¾ teaspoon ground turmeric
salt and pepper to taste
½ cup chopped cilantro

Steps:

Heat the vegetable oil in a large skillet over medium heat. Add cumin seeds, and fry for a few minutes until they become fragrant and begin to pop. Stir in chopped onion, and cook until the onion has softened and turned translucent, 3 to 4 minutes.
Stir together tomato paste and water, and pour into skillet. Stir in chicken, and cook until it has firmed and turned white, about 5 minutes. Add coconut milk, brown sugar, chile paste, cayenne pepper, turmeric, salt, and pepper.
Bring mixture to a simmer, then reduce heat to medium-low, cover, and continue to simmer until the chicken is tender and no longer pink in the center, about 15 minutes. Sprinkle with chopped cilantro before serving.

Nutrition Facts : Calories 316.4 calories, Carbohydrate 11.4 g, Cholesterol 58.6 mg, Fat 20 g, Fiber 2.5 g, Protein 24.6 g, SaturatedFat 11.1 g, Sodium 195.7 mg, Sugar 5.2 g