East Indian Chicken

Authentic East Indian Chicken Recipe | Delicious Indian Cuisine

Region / culture: India | Preparation time: 1 hour | Cooking time: 8 minutes | Servings: 4

Introduction

East Indian Chicken is a flavorful and aromatic dish that combines tender chicken with a blend of traditional Indian spices. This dish is perfect for those who enjoy bold flavors and exotic ingredients.

History

The origins of East Indian Chicken can be traced back to the rich culinary traditions of India. This dish has been enjoyed for generations in Indian households, where it is often prepared for special occasions and family gatherings. The combination of yogurt, spices, and tender chicken has made this dish a favorite among food enthusiasts around the world.

Ingredients

3 lb (1.36 kg) chicken, cut up
1 cup water
0.5 cup plain yogurt
1 tbsp lemon juice
2 cloves garlic, minced
2 tsp grated fresh ginger
1 tsp turmeric
1 tsp salt
1 tsp paprika
1 tsp curry powder
0.25 tsp freshly ground black pepper
2 tbsp olive oil
2 tsp cornstarch
2 tsp cold water

How to prepare

Place the chicken in a single layer in a glass dish.
Combine water, yogurt, lemon juice, garlic, ginger, turmeric, salt, paprika, curry powder, and pepper. Pour the mixture over the chicken and let it marinate at room temperature for 1 hour.
Remove the chicken from the marinade, brushing off as much marinade as possible. Reserve the marinade.
Heat oil in a pressure cooker and brown the chicken in batches. Set aside.
Return all the chicken to the pressure cooker and pour the reserved marinade over it.
Close the pressure cooker securely.
Place the pressure regulator on the vent pipe.
Cook for 8 minutes at 15 lb (6.80 kg) pressure, with the regulator rocking slowly.
Cool the pressure cooker immediately.
Remove the chicken pieces to a warm platter.
Mix cornstarch with cold water and blend it into the hot liquid.
Cook and stir until the mixture boils and thickens.
Pour the sauce over the chicken.

Variations

For a spicier version, add extra chili powder or chopped green chilies to the marinade. You can also customize the spice level by adjusting the amount of curry powder and paprika.

Cooking Tips & Tricks

Make sure to marinate the chicken for at least 1 hour to allow the flavors to fully develop.

- Browning the chicken before pressure cooking helps to seal in the juices and enhance the overall flavor of the dish.

- Be sure to cool the pressure cooker immediately after cooking to prevent overcooking the chicken.

- Thickening the sauce with cornstarch adds a velvety texture and helps to bind the flavors together.

Serving Suggestions

East Indian Chicken pairs well with steamed basmati rice, naan bread, or a fresh salad. Garnish with chopped cilantro and a squeeze of lemon juice for added freshness.

Cooking Techniques

Pressure cooking is the preferred method for preparing East Indian Chicken, as it helps to tenderize the meat and infuse the flavors of the spices into the chicken.

Ingredient Substitutions

If you don't have yogurt on hand, you can substitute it with sour cream or coconut milk for a dairy-free option. You can also use boneless chicken thighs or drumsticks instead of whole chicken pieces.

Make Ahead Tips

You can marinate the chicken in advance and store it in the refrigerator for up to 24 hours before cooking. This allows the flavors to intensify and makes meal prep easier.

Presentation Ideas

Serve East Indian Chicken on a large platter garnished with fresh cilantro leaves and lemon wedges. You can also sprinkle toasted almonds or cashews on top for added crunch.

Pairing Recommendations

Pair East Indian Chicken with a side of fragrant jasmine rice, cucumber raita, and mango chutney for a complete Indian meal experience. A glass of lassi or chai tea makes a refreshing beverage choice.

Storage and Reheating Instructions

Leftover East Indian Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of East Indian Chicken contains approximately 300 calories.

Carbohydrates

Each serving of East Indian Chicken contains approximately 5 grams of carbohydrates.

Fats

Each serving of East Indian Chicken contains approximately 12 grams of fats.

Proteins

Each serving of East Indian Chicken contains approximately 30 grams of proteins.

Vitamins and minerals

East Indian Chicken is a good source of vitamin C, vitamin B6, iron, and potassium.

Alergens

This recipe contains dairy (yogurt) and may not be suitable for those with dairy allergies.

Summary

East Indian Chicken is a protein-rich dish that is moderate in carbohydrates and fats. It is a good source of vitamins and minerals, making it a nutritious and satisfying meal option.

Summary

East Indian Chicken is a delicious and aromatic dish that showcases the vibrant flavors of Indian cuisine. With a blend of traditional spices and tender chicken, this dish is sure to impress your family and friends. Enjoy this flavorful meal with rice, naan, and a side of chutney for a complete dining experience.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for East Indian Chicken. It was many years ago, during my travels through India, that I came across a small roadside eatery in the bustling city of Mumbai. The fragrant aroma of spices filled the air as I approached, and I couldn't resist stopping to try the delicious-looking chicken dish that was being prepared.

As I watched the skilled cook at work, I marveled at the way he effortlessly mixed together a myriad of spices and herbs to create a mouthwatering marinade for the chicken. I struck up a conversation with him, eager to learn his secret recipe. He smiled warmly and invited me to stay and watch as he cooked, explaining each step in detail.

I watched intently as he marinated the chicken in a mixture of yogurt, ginger, garlic, turmeric, cumin, coriander, and garam masala. He then let it sit for several hours, allowing the flavors to meld together and infuse the meat with a richness that was truly unparalleled.

Once the chicken had marinated to perfection, the cook grilled it over a hot flame until it was tender and juicy, with a beautiful charred exterior. The smell was intoxicating, and I couldn't wait to try it for myself.

After my first bite, I was hooked. The tender chicken practically melted in my mouth, and the complex blend of spices danced on my tongue. It was unlike anything I had ever tasted before, and I knew I had to learn how to make it myself.

I spent the next few days shadowing the cook, taking notes and asking questions as he prepared his East Indian Chicken. He patiently explained each step, from marinating the meat to grilling it to perfection. I was in awe of his skill and expertise, and I knew that I had found a recipe that would become a treasured favorite in my own kitchen.

When I returned home from my travels, I wasted no time in recreating the recipe for my family. I gathered all the necessary ingredients and set to work, following the cook's instructions to the letter. As the chicken grilled, the familiar scent of turmeric and cumin filled my kitchen, transporting me back to that roadside eatery in Mumbai.

When the dish was finally ready, I served it to my family with great anticipation. Their eyes lit up as they took their first bites, and I could see that they were just as enamored with the East Indian Chicken as I had been. It quickly became a staple in our household, a dish that we would request again and again.

Over the years, I have continued to refine and perfect the recipe for East Indian Chicken, adding my own personal touches and adaptations to make it truly my own. It has become a signature dish of mine, one that I am always eager to share with friends and family.

As I reflect back on that fateful day in Mumbai when I first discovered this recipe, I am filled with gratitude for the kind cook who took the time to teach me his secrets. His generosity and expertise have allowed me to bring a taste of India into my own home, creating memories and meals that will last a lifetime. And for that, I am truly thankful.