I have some frozen chicken breasts and I wanna make something indian tommarow?

Question

what kinda sauce or spicy spices can I buy at a grocery store that caters towards college students.

Im talking a small budget i can buy rice and peas, I like spicy very spicy!

What is a simple recipe i can cook.

Thanks!

Answer 1

First off, Indian food is not cheap to make. It requires some serious initial costs in buying spices. It's not bad if you're an everyday cook using these spices all the time, but these spices have a shelf life and will lose flavor after some time. If you can afford to buy these spices, go right ahead. Otherwise, I wouldn't go too far with it.



This isn't indian at all, but this got me through college pretty well:

1c french dressing, mixed with about a 1/4c salsa. Cut up a jalapeno or a scotch bonnet if the jalapeno is not hot enough(these are really hot, be careful and do not rub eyes).

serve over some rice with the peas.

Answer 2

Ingredients



Chicken – ½ kg

Onions – 6 medium sized (4 diced and 2 sliced)

Ginger – ½ inch piece

Garlic - 5 – 6 large

Coriander – 1 bunch

Curry leaves – 8 - 10

Tomatoes – 3 medium sized

Lemon juice – 1 tbl spoon

Green peas – 1 cup

Basmati Rice – 3 cups (medium sized katories)

Biryani masala (2 table spoons)



Salt

Chilly powder

Jeera

Haldi

Hing

Oil / ghee - 1 cup





Lets make the rice:



Divide the basmati rice into two vessels (2 cups and 1 cup). Wash the rice. Drain the water and keep aside for half an hour.



Add 4 cups of water to the 2 cups rice and 2 cups of water to the 1 cup rice. Add salt as per taste. Stir well.





Pressure cook the rice (three whistles) and keep aside.



Keep the garnish ready:





Heat 1-cup oil / ghee in a frying pan (kadhai). Fry the sliced onions until golden brown.



Fry the green peas in the same oil / ghee.

Fry the cashews and kishmish.

Spread the fried onions, peas on tissue. The tissue will soak the excess oil





Use the left over oil / ghee to prepare the chicken gravy.





Its time for the chicken gravy:





Dice four onions. Peel the garlic. Cut the ginger in small pieces. Wash and clean the coriander. Wash the curry leaves.

Blend all the above ingredients together to make a smooth paste.

Dice tomatoes and blend them separately.

Heat the left over oil (you could use the same kadhai that you used for frying the onions, peas )

Add jeera. Once the jeera starts popping add haldi(turmeric).

Add the blended mixture of onions, garlic, ginger, curry leaves and coriander and cook on medium flame for about 10 – 15 minutes.

Add the tomato puree and cook for another 5 minutes.

Add the chicken, biryani masala, chilly powder, salt and lemon juice and mix well.

Cook until the chicken is well done.





Yummy chicken biryani



Take a microwavable vessel with a lid. Preferably a square or rectangle shaped glass vessel 8”X 10”or 10”X 10” in size.

Spread a layer of rice (the one without the kesar). Top this layer with the chicken gravy. Cover the chicken gravy with another layer of rice.

Garnish with the fried onions, peas, cashews and kishmish and some coriander.

Cover the lid. Microwave for 3 – 4 minutes just before serving.

Serve with salad and boondi raita and pickle.

Answer 3

Indian Style Chicken Breasts with Vegetables

4 chicken breast halves, bone-in (about 2 pounds)

1 tablespoon vegetable oil

1 large onion, cut in thin strips

2 medium tomatoes, chopped (about 1 1/2 cups)

1 large carrot, peeled and cut into 2-inch julienne strips (about 1 cup)

1/2 teaspoon McCormick Gourmet Collection Garlic Salt

1/4 cup water

2 teaspoons McCormick Gourmet Collection Garam Masala, divided

Fresh cilantro



Rec Image

DIRECTIONS

Remove excess fat from chicken; rinse and pat dry. Heat oil in large nonstick skillet over medium-high heat. Sauté chicken, skin-side-down, 5 to 6 minutes or until lightly browned. Turn chicken; add onion. Cook and stir onions 3 to 4 minutes longer.



Add tomatoes, carrot, garlic salt and water (push carrot down into cooking liquid). Sprinkle 1 1/2 teaspoons garam masala over all; bring to boil. Reduce heat; cover and simmer 20 to 25 minutes, stirring occasionally or until chicken and vegetables are tender.



Remove chicken to serving plate (cover with foil to keep warm). Add remaining garam masala to skillet mixture; bring to boil. Cook, stirring, 2-4 minutes to reduce liquid and thicken vegetable mixture. Spoon over chicken. Garnish with chopped fresh cilantro. Serve with cooked rice, if desired.

Answer 4

Chicken curry. It goes well with rice. If you make it spicy enough. :)

Answer 5

Here is an easy and delicious recipe for chicken vindaloo:



http://www.epicurious.com/recipes/food/views/Chicken-Vindaloo-107088