I whant to cook a indian recipe with chicken but very simple.

Grilled Indian Chicken INGREDIENTS 1 teaspoon ground ginger 2 tablespoons crushed garlic 2 teaspoons ground turmeric 1/4 cup yogurt 1 (3 pound) whole chicken, cut into pieces DIRECTIONS In a large bowl, combine ginger, garlic, turmeric, salt, and yogurt. Marinate the chicken pieces in the mixture for 3 hours. Preheat an outdoor grill for medium-high heat and lightly oil grate. Grill chicken until juices run clear.

I never though cinnamon would taste good on chicken...but I've tried this and it's really, really good: ***Cinnamon Broiled Chicken with Raita*** Salt and pepper 1/4 teaspoon cinnamon 1 (about 3 pounds) chicken, cut-up 1 (about 3/4 pound) cucumber, peeled, seeded, and chopped 1/4 cup whole-milk plain yogurt 1/4 cup sour cream 2 tablespoons chopped fresh cilantro, or parsley 1/4 teaspoon ground cumin Directions Preheat the broiler. In a small bowl, mix 3/4 teaspoon salt, 1/4 teaspoon pepper, and cinnamon. Sprinkle on the chicken. Put chicken, skin side down, on a broiler pan, and broil about 6 inches from the heat for 15 minutes. Turn chicken, and broil until skin is crisp and brown, about 15 minutes more. Meanwhile, in a small bowl, stir together cucumber, yogurt, sour cream, cilantro, cumin, and 1/4 teaspoon each salt and pepper. Serve chicken hot, with raita on the side.

Here's a recipe from my cook book for you to try. Good Luck! Tandori Chicken 1 tsp. saffron threads ½ c. lime juice 3 ½ lb. fryer chicken, cut into sections 2 tsp. coriander seeds 2 tsp. ginger root, peeled and minced 1 tsp. ground cumin 2 cloves garlic, coarsely chopped 8 oz. plain yogurt, divided ¼ tsp. crushed pequin quebrado chili or crushed red pepper Combine saffron, and lime juice; let stand about 5 minutes. Drain, reserving juice; set saffron and juice aside. Discard giblets and neck of the chicken. Rinse under cold water and pat dry. Section chicken into; 2 breasts, 2 leg and thigh pieces, and 2 wings. In a ziplock bag, place chicken pieces and lime juice. Toss and refrigerate for 30 minutes. Combine reserved saffron, coriander, ginger, cumin, garlic, and half of the yogurt into a blender or food processor, and process until smooth. Transfer to a mixing bowl and add remaining yogurt and crushed chili, stirring well. Spread yogurt over chicken and refrigerate 1 hour. Remove chicken from marinade, reserving marinade. Place chicken in the bottom of a 12� or 14� warmed Dutch oven; spoon reserved marinade over chicken. Cover and bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees, and bake an additional 1 hour, until juices run clear and chicken is tender. Let stand 5 minutes before serving. Serves 5

easiest way is go to the indian grocer and buy some vindaloo or tandori chicken seasoning and roast your chicken with that. even the indians now buy spice blends at their stores already prepared. saves you like 10 hours of tracking down and buying all sorts of spices. there are complete recipes on the back of the little boxes they come in, and they are cheap too.

This is very simple way. Get Desi Chicken, preferably older one. Get it dressed. Wash and then cut into pieces. In a vessel pour Oil, heat. Add mustard, cumin and then onion. When onion turns orange, add condiments and spices paste. Fry. Then grind-ed garlic, ginger paste. Roast. Add Chilly powder, turmeric powder. Add chicken masala or garam masala. Then add tomato paste, curd. Then green chilly and coriander paste & salt. When Masala starts shedding oil, add chicken pieces. Add water and cook very well so that gravy thickens due to bone marrow. since it is older chicken it can be cooked till marrow oozes well. Put some cut corienader.

INDIAN CHICKEN CURRY 1 lb. boneless skinless chicken breast 2 lb. onions 1 lb. tomatoes 1 sq. inch ginger 4 cloves garlic 2 tsp. tumeric 2 tsp. coriander 2 tsp. cumin 1 tsp. crushed red pepper (more or less to taste) Salt to taste 4 tsp. cooking oil Saute finely diced onions, ginger and garlic on high heat, stirring constantly until light brown. Reduce heat to low, add finely diced tomatoes. Stir well, cook for 5-10 minutes. Add and stir in all spices in order above one at a time. Add 1 inch cubes of chicken. Cook 30-45 minutes on low/medium heat, stirring periodically INDIAN BARBEQUED CHICKEN Serves: 4 Cooking time (approx.): 15 minutes Style: North Indian (Mughlai) Non-Vegetarian 1 medium (about 800 grams) chicken cleaned and skinned 1 cup(s) yoghurt well beaten 1 teaspoon(s) each of hot spice mix (garam masala), cumin and red chilli powders 4 whole red chilli(es) made into a paste with a little water 1 tablespoon(s) each of ginger and garlic pastes 2 tablespoon(s) lemon juice 2 tablespoon(s) oil butter for basting salt to taste finely cut onion rings, lemon wedges and finely chopped coriander leaves for garnishing Make cuts on the chicken. Apply a mixture of red chilli powder, half of the lemon juice and salt to the chicken and keep aside for about an hour. Whisk the yoghurt in a bowl and combine the rest of the ingredients. Mix well. Rub this marinade well into the chicken and refrigerate preferably overnight or at least for four hours. Skewer the chicken and barbeque it in a hot clay oven (Tandoor) or on an open hot grill for about 12 minutes or till the chicken is almost done. Baste the chicken with butter and roast for another 3 minutes. Garnish with onion rings, lemon wedges and finely chopped coriander leaves. TIP: If there is access to a traditional clay oven or a Tandoor, the chicken should be barbequed in it. Alternatively, use an open hot grill. Serve hot with: Green Chutney (Hari Chutney). Hot Chicken Serves: 4 Cooking time (approx.): 35 minutes Style: Maharashtrian Non-Vegetarian 8 medium sized pieces (about 800 grams) of chicken 1 cup(s) browned onions 2 tablespoon(s) each of sesame and poppy seeds dry roasted 2 tablespoon(s) grated coconut roasted till dry ½ teaspoon(s) turmeric powder 1 tablespoon(s) each of ginger, garlic pastes 4 medium onions finely chopped 1 tablespoon(s) red chilli powder 2 large tomatoes chopped 1 teaspoon(s) hot spice mix (garam masala) 2 tablespoon(s) coriander leaves finely chopped 2 tablespoon(s) oil salt to taste finely chopped coriander leaves for garnishing Make cuts on the chicken pieces. In a bowl mix together half of the ginger-garlic paste, turmeric powder and salt to taste. Mix well. Rub this marinade into the chicken pieces very well and allow to marinate for about an hour. Grind together the browned onions, roasted coconut, sesame and poppy seeds to a paste. Heat the oil in a heavy-bottomed pan till hot. Add the chopped onions and fry for a few seconds. Add the ginger-garlic paste and fry till the onions are browned. Add the red chilli powder and fry till it is aromatic. Now add the chopped tomatoes and fry on medium level for about 3 minute(s) or till the fat separates from the sides of the pan.. Add the chicken pieces and fry on high level for about 2 minute. Add the ground paste, water and sprinkle salt to taste. Mix well. Bring to a boil. Stir in Hot spice mix and chopped coriander leaves. Cover and cook on low heat for about 30 minutes or till the chicken is fully tenderised. Garnish with finely chopped coriander leaves. TIP: Traditionally this is a very hot and spicy dish. The level of spice can be toned down by reducing the amount of red chilli powder as per taste. Serve hot with: Green Peas Rice (Matar Pulav), white rice or Indian bread (Roti). Butter Chicken Serves: 4 Cooking time (approx.): 42 minutes Style: North Indian Non-Vegetarian For Marination 800 grams of chicken cut into pieces (preferably boneless) 1 tablespoon(s) slightly sour yoghurt (optional) 1 tablespoon(s) vinegar or lemon juice 1 teaspoon(s) each of coriander, cumin and red chilli powders 1 onion chopped and made into a paste (optional) 2 teaspoon(s) each of ginger, garlic pastes salt to taste a few drops of edible orange-red color (optional) For the Gravy 4 large tomatoes chopped 4 tablespoons butter 1 tablespoon(s) fresh cream 1 teaspoon(s) each of coriander, cumin, red chilli and black pepper powders 2 teaspoon(s) each of finely chopped ginger and green chillies salt and sugar to taste melted butter, fresh cream and finely chopped coriander leaves for garnishing Prick holes and make cuts in the chicken pieces. Mix well the ingredients for the marinade and rub into the chicken pieces. Let it marinate for a few hours, overnight if possible for best results. Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade. cover and cook for about 25 minute(s) or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat. Heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders. Fry for a few seconds. Add the chopped tomatoes, sugar, salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates. Stir in the beaten cream and reduce the heat to low. Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through. Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves. TIP: For a thicker and richer gravy cashewnut paste (soak cashewnuts in water for an hour or so and grind them) can be added while making the gravy in step 2... fry it along with the spice powders and then proceed as above. Serve hot with: Ghee Rice, white rice or Indian bread (Roti).