New recipes

Vegetables with chicken garam-masala

Vegetables with chicken garam-masala

Wash the thighs and sprinkle them with the spice mixture, then place them in a heat-resistant dish and add 200 ml of water.

Cover with baking paper (I never use aluminum foil!) And bake in the preheated oven for 30 minutes.

Remove the paper and make a small fire, leaving for another 10 minutes or until nicely browned.

Turn off the heat and add a little butter on each piece of meat.

Once you have removed the baking paper, place the vegetables in a wok pan with 200 ml of water and cover with a lid, simmering for 10 minutes.

Take the lid and leave for another 5 minutes, then add 1 lgt of butter and oregano. For vegetables it is enough, because the meat will be very flavorful.

Serve everything immediately, sprinkling a little love.


Vegetables with chicken garam-masala - Recipes


1. In a bowl, mix the yogurt, lemon juice, cumin, Garam Masala spices, cayenne pepper, black pepper, ginger paste and garlic and salt. Put the chicken in the bowl, cover with marinade and refrigerate for an hour. Grease the grill with butter and start frying the chicken pieces. Grill until the juice is clear, about 5 minutes on each side.
2. Wash and soak the rice, heat the butter in a medium skillet over medium heat. Cook the garlic and onion for 1 minute, add all the spices. Add the rice and mix well.
3. Pour the hot vegetable broth into the rice to cover it, add spices and simmer when the rice surface begins to dry, cover well with a foil lid. Make sure the steam does not come out.
4. Move the bowl to a flat grill or pan, continue to cook the rice on a very low heat for 10 minutes. Turn off the heat and leave the rice covered for another 30 minutes.
Put the chicken on a plate, serve with boiled vegetable chicken and mint sauce. Garnish with fresh coriander.


Vegetables with chicken garam-masala - Recipes

It happens to all of us that we have food left in the fridge, food that we don't want to throw away, but that we could turn into something else, something new and tasty. That's how these chicken leftovers were born. I had some chicken breast in the fridge that I had grilled the day before. At first I had some wraps in mind, but since I didn't have a stick around the house, I thought of making some pancakes with garam masala and giving an Indian twist to these chicken lefovers.

Garam masala pancakes ingredient:

A teaspoon of grated masala garam

a teaspoon of sunflower oil

Leftovers with chickens:

200-300 g chicken breast or any other meat made on the grill or in the oven that will be left in the fridge, after a picnic or a party, it does not have to be meat, it can be falafel, cheese or any other kind of vegetable meatballs

50 g valerian (or any other salad you have on hand)

a can of white Sun Food beans

1/2 teaspoon garam masala

the juice of half a lemon

For the pancakes, beat the milk and egg with a whisk. Separately mix the flour with the salt, pepper and garam masala and add this mixture over the milk and egg. Grease a pan with a drop of oil, let it heat up very well and bake the pancakes one at a time, for about 30 seconds, 1 minute maximum, on each side. I made them with a diameter of about 15cm, but you can make them even bigger. In the meantime you can take care of leftovers with chickens. Cut the chicken into thin strips, heat a pan with a drop of olive oil and soak it for 3-4 minutes in the pan with a teaspoon of garam masala, add towards the end the canned beans, drained of liquid. Use the pancakes as wraps, put the salad, cherry tomatoes (or any other vegetables you like) and the chicken with beans. At the end you can make a dressing with yogurt, lemon juice, salt and pepper. Enjoy!


I would like to start by giving the recipe to prepare GARAM MASALA spice, an ingredient used very often in Indian cuisine.
To prepare Garam Masala, fry in a dry pan, without added fat:

- 1/4 cup coriander seeds for 1-2 minutes,

then repeat the operation with

- 2 teaspoons ground cardamom,

- 2 cinnamon rolls broken into small pieces and

After frying, put them in a pepper grinder and grind them.
Grate a nutmeg on top, mix well and keep the Masala in a tightly closed container.

Preparation:
Cut each chicken breast into three pieces, then cut each piece 2-3 times.

Mix the yogurt, garlic, ginger, cell powder, ground coriander and lime juice,
then mix with the meat the composition obtained and keep the meat to marinate in the refrigerator, overnight.
Remove the meat from the marinade and place it in a pan greased with a little oil.
Keep the chicken in the preheated oven until the meat is soft and has a light golden crust.

While the meat is in the oven, heat the butter and oil in a pan. Cook the onion for 5 minutes.

Add the chopped pepper and a teaspoon of Garam Masala.

After a few seconds, mix in the pan the sour cream and marinade in which the chicken was, then leave everything on the fire for about 1 minute, stirring constantly.

Add the chicken pieces from the oven and mix well for another minute.

Match to taste with salt and pepper.

Serve the baked chicken Tikka Masala with rice or other garnishes.

The Indian Chicken Tikka Masala recipe was proposed by Gabriela Cara on the culinary forum.


Prescription

How come, kebab on the spike. From Istanbul. Or similar. Because in Istanbul you won't find pork in kebabs, so now it could be found in the one I made a few days ago. I made this recipe for Cook & # 8217NRolla 6 and felt the need to detail. Ca [& hellip]

Grilled wings marinated in white wine

We had dinner guests last night. I told myself that it would be good to cook something light, that we just wouldn't go to bed with heavy bellies. So, in addition to the marinated ribs in Lambrusco, I put some fins on the grill. Here it is: I marinated the wings for a few hours. but before [& hellip]

Wolf soup with beef pastrami

I passed by Mihai Viteazu Square in Cluj and researched the green stalls. You can't get close to many of them (I'm speaking in their own name now, they don't have to be valid in your case as well) on the grounds that they are held by the vegetable-fruit samsaris who have recently dominated the markets. This [& hellip]

Pork leg marinated in red wine, grilled

Ever since I got caught up in the wonderful Weber grill at Grillshop, my life has changed. So is the way to make barbecues. Of course I would have grilled hard and without this grill, my action is in my blood :-), but if I hadn't known him, I would have been tempted [& hellip]

Pasta, tomatoes, basil. What could be simpler?

Italian cuisine is simple and Sicilian cuisine is the essence of simplicity. From there I was inspired (actually from there I copied) for dinner two days ago. And the food was more than satisfying. Try this at home and your loved ones will remember you. You need pasta. Anything [& hellip]

A simple soup. Perhaps the simplest.

Today I am not giving you a recipe but I am telling you a story. It starts like this: yesterday I was watching All the sails up. In the sequence in which Ismail was serving his comrades with meatball soup & # 8222 with borscht, as in ghiauri & # 8221, I was struck by the craving for sour zamak. A meatball soup with borscht like [& hellip]

Cook & # 039NRolla 5 & # 8211 how to make pizza at home

Honey, for episode 5 of Cook & # 8217NRolla I made pizza. I hope you like it and find it useful. See more videos from Entertainment

Grilled chicken, marinated with coriander and rosemary

Yesterday I had good weather so I reheated the Weber grill, which a friend says is a Harley Davidson grill. I put the coals in the cup to light, put a cube of solid alcohol under the coals, set it on fire, and uncorked a dark beer. Up to [& hellip]

Banat pancakes

Those who know will understand why I posted this recipe now. The others will appreciate, I hope, a tasty dessert, really delicious, which I dedicate to Eugen, because he wanted something with vanilla cream. Banat pancakes have vanilla sauce, a sauce that can become creamy if you leave it [& hellip]

Crepes from Banat

Those who know will understand why I posted this recipe now. The other will appreciate, I hope, a tasty, downright delicious dessert, which I dedicate to Eugen, because he wanted something with vanilla cream. The crepes from Banat have vanilla sauce, a sauce that can turn into a cream if [& hellip]


Spicy chicken skewers & # 8211 Indian flavors

After the culinary journeys through Texas, France and China last week, I missed the Indian flavors so for a light dinner during the week, I prepared chicken skewers marinated in yogurt with garam masala, accompanied by a cherry tomato salad, cucumber and green coriander. Easy to prepare and delicious. If you don't like chicken breast, you can also use hammers, but cleaned of skin.

Posted in 100-200 kcal, Chicken meat & turkey & duck, Oriental dishes Tags: indian cuisine, green coriander, chicken skewers, indian skewers, garam masala, grilled chicken, chicken marinated in yogurt and garam masala, spicy chicken skewers recipe, barbecue recipe, indian recipe, indian chicken recipe, barbecue recipes, grilled recipes 8 Comments & # 187

Pui garam masala

Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.

Preparation time

This is how much time you need to prepare this meal.

Total time

This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.

Serving size

This shows how many portions this recipe makes.

Ingredients

The spice mixture garam masala

  • 2 teaspoons black peppercorns
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
    or 1 tablespoon cumin seeds
  • & frac12 teaspoon ground nutmeg
  • 1 teaspoon cloves
  • 1 tablespoon ground cardamom
  • & frac12 teaspoon ground cinnamon
  • 1 bay leaf, dried

Chicken garam masala

  • 400 g canned tomato pulp
  • 80 g fermented cream, 10% fat
  • 50 g butter, unsalted or salted
  • 1 teaspoon sugar (optional)
  • & frac34 teaspoon salt
  • 500 g chicken breast fillets, skinless, cut into cubes (3 cm)
  • & frac14 teaspoon salt, to season the chicken

Here's how easy and quick we prepare the Chicken and Strawberry Vegetable Salad recipe!

First we wash all the vegetables and let them drain. We also wash the strawberries and let them drain.

Then we slice them: tomatoes, in halves, strawberries, also in halves, cucumbers, radishes and peppers, slices, and salad in fringes.

I left a few lettuce leaves whole, placing them at the base of the salad bowl.

Because chicken schnitzels were prepared before, after This Recipe , I just cut them into fringes.

Mix all these ingredients in a salad bowl, add the minimozzarella and sprinkle with finely chopped green dill.

It is the period of dill and now the taste is more prominent. But, dill is optional, because there are people who do not like it.

For the dressing, mix the olive oil with the lemon juice, salt and pepper, to taste and with the help of a sprayer, sprinkle the ingredients in the salad.

We serve vegetable salad with chicken and strawberries, with or without bread, according to preferences.


Pui garam masala

Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.

Preparation time

This is how much time you need to prepare this meal.

Total time

This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.

Serving size

This shows how many portions this recipe makes.

Ingredients

The spice mixture garam masala

  • 2 teaspoons black peppercorns
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
    or 1 tablespoon cumin seeds
  • & frac12 teaspoon ground nutmeg
  • 1 teaspoon cloves
  • 1 tablespoon ground cardamom
  • & frac12 teaspoon ground cinnamon
  • 1 bay leaf, dried

Chicken garam masala

  • 400 g canned tomato pulp
  • 80 g fermented cream, 10% fat
  • 50 g butter, unsalted or salted
  • 1 teaspoon sugar (optional)
  • & frac34 teaspoon salt
  • 500 g chicken breast fillets, skinless, cut into cubes (3 cm)
  • & frac14 teaspoon salt, to season the chicken

  • 1/4 cup coriander seeds
  • 2 tablespoons cumin seeds
  • 1 tablespoon black pepper
  • 2 teaspoons of cardamom pods
  • Two 3-inch cinnamon sticks, broken into small pieces
  • 1 teaspoon whole cloves
  • 1 whole nutmeg

Dry the seeds coriander in a small skillet over medium heat, sliding the pan back and forth over the burner to prevent burning, until the seeds give off a pleasant odor, 1-2 minutes. Transfer to a bowl and set aside. Repeat the process, one by one, with cumin seeds, pepper , cardamom, cinnamon and cloves. Allow to cool completely.

Put all the ingredients except nutmeg, in a spice grinder and eat in a fine powder.

Transfer to a bowl. Grate the nutmeg over the mixture. Mix well.

Transfer to a glass jar with a tightly closed lid. Garam masala will keep at room temperature for at least a month.

Recipe Source: by Su-Mei Yu (William Morrow)
Reprinted with permission.