Are you a fan of the bold and aromatic flavors that define Asian cuisine? Do you love chicken, but are tired of the same old recipes? Look no further! In this article, we’re excited to share with you 20 mouth-watering Asian-inspired chicken recipes that will take your taste buds on a thrilling adventure. From spicy Korean gochujang chicken to savory Japanese teriyaki chicken, and from aromatic Thai basil stir-fry to creamy Indian butter chicken, our list has got you covered.
These flavorful dishes are sure to tantalize your taste buds and leave you craving for more. Whether you’re a seasoned cook or just starting out in the kitchen, we’ve got the perfect recipe for you. So sit back, relax, and get ready to explore the rich culinary heritage of Asia through these 20 delicious chicken recipes!
Korean Spicy Gochujang Chicken
Get ready to ignite your taste buds with this bold and spicy Korean-inspired chicken dish, featuring the signature gochujang sauce. This recipe combines the sweet and savory flavors of gochujang with crispy chicken and crunchy vegetables.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 tablespoons gochujang paste
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 cup mixed bell peppers (any color)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together gochujang paste, soy sauce, brown sugar, garlic, and 1 tablespoon vegetable oil.
3. Add chicken thighs and toss to coat evenly.
4. Line a baking sheet with parchment paper and arrange the chicken in a single layer.
5. Roast for 20-25 minutes or until cooked through.
6. Toss bell peppers with remaining 1 tablespoon vegetable oil, salt, and pepper. Spread on the same baking sheet as the chicken.
7. Cook vegetables for an additional 15-20 minutes or until tender.
Cooking Time: 35-40 minutes
Thai Basil Chicken Stir-Fry
Experience the bold flavors of Thailand with this quick and easy stir-fry recipe, featuring juicy chicken, fragrant basil, and a hint of spice.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 cup mixed bell peppers (any color), sliced
– 2 tablespoons Thai red curry paste
– 1/4 cup fish sauce
– 1/4 cup brown sugar
– 1/2 cup fresh Thai basil leaves, chopped
– Salt and pepper to taste
– Cooked jasmine rice or noodles for serving
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add chicken and cook until browned, about 3-4 minutes.
3. Add garlic, bell peppers, curry paste, fish sauce, and sugar. Stir-fry for 2 minutes.
4. Stir in basil leaves and cook for an additional minute.
5. Season with salt and pepper to taste.
6. Serve immediately over cooked jasmine rice or noodles.
Cooking Time: 12-15 minutes
Japanese Teriyaki Chicken
This classic Japanese dish is a staple of Asian cuisine, characterized by its sweet and savory teriyaki sauce, tender chicken, and crunchy vegetables. With this simple recipe, you can create a delicious and flavorful meal in no time.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1/2 cup teriyaki sauce (homemade or store-bought)
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 2 tbsp vegetable oil
– 1 onion, sliced
– 1 bell pepper, sliced
– 1 tsp grated ginger
– Salt and pepper to taste
Instructions:
1. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove from the pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of vegetable oil.
4. Cook the onion and bell pepper until tender, about 3-4 minutes.
5. Add the teriyaki sauce mixture (teriyaki sauce, soy sauce, brown sugar) to the pan and stir to combine.
6. Return the chicken to the pan and simmer for an additional 2-3 minutes or until cooked through.
7. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Chinese Kung Pao Chicken
A classic Sichuan dish that combines crispy chicken, peanuts, vegetables, and chili peppers in a savory sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 small onion, diced
– 1/4 cup peanuts
– 1/4 cup scallions, chopped
– 1-2 tsp Sichuan peppercorns, toasted and ground
– 1/4 tsp red pepper flakes
– 2 tbsp soy sauce
– 2 tbsp Shaoxing wine (or dry sherry)
– 2 tbsp cornstarch
– Salt and pepper to taste
– 2 tbsp chili bean paste (doubanjiang)
Instructions:
1. Heat oil in a wok or large skillet over high heat.
2. Add chicken and cook until browned, about 3-4 minutes. Remove from the pan.
3. Add garlic, onion, peanuts, scallions, Sichuan peppercorns, and red pepper flakes to the pan. Cook for 1 minute.
4. Stir in soy sauce, Shaoxing wine, cornstarch mixture, salt, and chili bean paste. Bring to a boil.
5. Add chicken back into the pan and stir-fry until coated with the sauce.
6. Serve immediately, garnished with additional scallions if desired.
Cooking Time: 15-20 minutes
Vietnamese Lemongrass Chicken
This aromatic and flavorful dish is a staple of Vietnamese cuisine, perfect for a quick weeknight dinner or a special occasion. The combination of lemongrass, garlic, ginger, and chili peppers creates a bold and exciting flavor profile that will leave you wanting more.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 stalks lemongrass, bruised
– 3 cloves garlic, minced
– 1-inch piece of fresh ginger, grated
– 1 tablespoon fish sauce (optional)
– 1 tablespoon soy sauce
– 1 tablespoon brown sugar
– 1/4 teaspoon red pepper flakes
– Salt and black pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a blender or food processor, blend lemongrass, garlic, ginger, fish sauce (if using), soy sauce, brown sugar, and red pepper flakes until smooth.
3. Place chicken in a shallow baking dish and brush with the lemongrass mixture.
4. Bake for 25-30 minutes or until cooked through.
5. Garnish with cilantro leaves and serve hot.
Cooking Time: 25-30 minutes
Indonesian Ayam Goreng
Ayam goreng, a classic Indonesian dish, is a flavorful and crunchy fried chicken recipe that’s sure to please. With the right combination of spices and techniques, you can create this mouthwatering dish at home.
Ingredients:
– 2 lbs chicken pieces (thighs, legs, wings, breasts)
– 1/2 cup peanut oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon coriander powder
– 1/2 teaspoon cumin powder
– 1/2 teaspoon paprika
– Salt and black pepper to taste
– 2 tablespoons soy sauce (optional)
Instructions:
1. In a large bowl, combine chicken pieces, garlic, ginger, coriander powder, cumin powder, paprika, salt, and black pepper. Mix well.
2. Heat the peanut oil in a deep frying pan over medium-high heat.
3. Add the chicken mixture to the hot oil and fry for 5-7 minutes or until golden brown.
4. Remove the chicken from the oil and place on a paper towel-lined plate to drain excess oil.
5. Serve hot with soy sauce (optional) and your favorite sides, such as steamed rice or sambal chili.
Cooking Time: 15-20 minutes
Malaysian Chicken Satay
Satay is a classic Malaysian street food that consists of grilled meat skewers served with spicy peanut sauce, kecap manis (sweet soy sauce), and crispy fried shallots. This recipe brings the flavors of Malaysia to your backyard with ease.
Ingredients:
– 1 lb boneless chicken breast or thighs, cut into bite-sized pieces
– 1/2 cup coconut milk
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon soy sauce
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– 1/4 teaspoon turmeric
– Salt and pepper to taste
– 10-12 bamboo skewers, soaked in water for at least 30 minutes
– Peanut sauce (store-bought or homemade), kecap manis, and crispy fried shallots for serving
Instructions:
1. In a blender or food processor, combine coconut milk, garlic, ginger, soy sauce, lime juice, cumin, turmeric, salt, and pepper. Blend until smooth.
2. Thread chicken pieces onto the skewers, leaving a small space between each piece.
3. Brush the chicken with the coconut milk mixture, making sure they are evenly coated.
4. Preheat grill to medium-high heat. Cook satay for 5-7 minutes per side, or until cooked through.
5. Serve hot with peanut sauce, kecap manis, and crispy fried shallots.
Cooking Time: 15-20 minutes
Filipino Chicken Adobo
A classic Filipino dish, Chicken Adobo is a flavorful and savory stew made with chicken, vinegar, soy sauce, garlic, and bay leaves. This recipe is a staple of Filipino cuisine and is often served with steamed rice.
Ingredients:
– 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
– 1/2 cup vinegar (apple cider or cane)
– 1/4 cup soy sauce
– 2 cloves garlic, minced
– 1 bay leaf
– 1 tablespoon black pepper
Instructions:
1. In a large pot or Dutch oven, combine chicken, vinegar, soy sauce, garlic, and bay leaf.
2. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 30 minutes.
3. Season with black pepper to taste.
4. Serve hot with steamed rice.
Cooking Time: 30-40 minutes
Singaporean Hainanese Chicken Rice
Experience the quintessential flavors of Singapore with this classic recipe for Hainanese Chicken Rice, a national dish that has captured hearts around the world. This comforting meal combines juicy chicken cooked in aromatic spices, flavorful rice infused with ginger and pandan leaves, and a side of savory chili sauce.
Ingredients:
For the chicken:
– 1 whole chicken (3 lbs), cut into 2-inch pieces
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1 tsp salt
– 1 tsp white pepper
For the rice:
– 1 cup uncooked long-grain rice
– 2 cups water
– 1 pandan leaf (optional)
– 1-inch piece of fresh ginger, sliced
For the chili sauce:
– 1/2 cup chili flakes
– 1/4 cup soy sauce
– 1/4 cup vinegar
– 2 tbsp sugar
– 1 tsp salt
– 1 tsp white pepper
Instructions:
1. Cook chicken in a pot of boiling water with aromatics (garlic, ginger, salt, and white pepper) for 30 minutes or until cooked through.
2. Prepare rice by combining ingredients in a saucepan and cooking according to package instructions.
3. Make chili sauce by mixing all ingredients in a bowl.
4. Serve chicken on a bed of steaming hot rice, accompanied by a side of savory chili sauce.
Cooking Time: 45 minutes
Indian Butter Chicken
Experience the flavors of India with this classic Butter Chicken recipe, a popular dish that combines tender chicken, creamy tomato sauce, and aromatic spices. This comforting curry is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 large onions, thinly sliced
– 2 cloves of garlic, minced
– 1 tablespoon ghee or vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– 1/4 cup heavy cream or half-and-half
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat ghee or oil in a large skillet over medium-high heat.
2. Add onions and cook until caramelized (5-7 minutes).
3. Add garlic, cumin, coriander, cinnamon, and cardamom; cook for 1 minute.
4. Add chicken; cook until browned (5-6 minutes).
5. Stir in diced tomatoes, broth, and cream. Bring to a simmer.
6. Reduce heat to low; let sauce thicken (10-15 minutes). Season with salt and pepper.
7. Serve hot, garnished with cilantro leaves.
Cooking Time: 30-40 minutes
Cambodian Chicken Amok
This classic Cambodian dish is a flavorful and aromatic curry made with chicken, coconut cream, and an array of spices. Perfect for special occasions or everyday meals, Chicken Amok is sure to please even the most discerning palates.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 can (14 oz) coconut cream
– 2 tablespoons Cambodian curry paste (or similar)
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Cook chicken until browned, about 5 minutes. Remove from pan.
3. Add onions, garlic, and ginger; cook until softened, about 3 minutes.
4. Stir in curry paste, cumin, turmeric, salt, and pepper. Cook for 1 minute.
5. Pour in coconut cream and bring to a simmer.
6. Return chicken to the skillet and stir to coat with sauce.
7. Reduce heat to low; let cook for 10-15 minutes or until chicken is cooked through.
Cooking Time: 25-30 minutes
Taiwanese Three Cup Chicken
This classic Taiwanese dish is a staple of Chinese cuisine, featuring tender chicken cooked in a savory mixture of soy sauce, rice wine, and chicken broth. With just three cups of ingredients, this recipe is easy to make and packed with flavor.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 3 cups (soy sauce, rice wine, and chicken broth)
+ 1 cup soy sauce
+ 1 cup rice wine
+ 1 cup chicken broth
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– Salt and pepper to taste
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the garlic and ginger; stir-fry until fragrant (30 seconds).
3. Add the chicken; cook until browned, about 5 minutes.
4. Pour in the three cups of ingredients; bring to a boil.
5. Reduce heat to low; simmer for 20-25 minutes or until chicken is cooked through.
6. Season with salt and pepper to taste.
Cooking Time: 30-35 minutes
Bangladeshi Chicken Rezala
Rezala is a popular Bangladeshi dish made with marinated chicken cooked in a flavorful curry sauce and served with rice. This recipe is a simplified version of the traditional dish, perfect for those looking to try new flavors.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into small pieces
– 1/2 cup plain yogurt
– 2 tablespoons lemon juice
– 1 teaspoon ghee or vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons tomato puree
– 1 cup water
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large bowl, mix together yogurt, lemon juice, ghee or oil, onion, garlic, ginger, cumin powder, coriander powder, turmeric powder, and salt.
2. Add the chicken pieces to the marinade and refrigerate for at least 30 minutes or overnight.
3. Heat oil in a large pan over medium heat. Remove the chicken from the marinade, letting any excess liquid drip off.
4. Cook the chicken until browned and cooked through, about 5-7 minutes.
5. Add tomato puree and water to the pan. Stir well and bring to a boil.
6. Reduce the heat to low and simmer for 10-15 minutes or until the sauce has thickened slightly.
7. Garnish with cilantro leaves and serve over rice.
Cooking Time: 30-40 minutes
Burmese Chicken Curry
This classic Burmese dish is a flavorful and aromatic curry made with chicken, onions, garlic, ginger, and a blend of spices. Serve over steamed rice or noodles for a satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves of garlic, minced
– 1-inch piece of fresh ginger, grated
– 2 tbsp vegetable oil
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat.
2. Add onions, garlic, and ginger; cook until onions are translucent.
3. Add chicken; cook until browned, about 5 minutes.
4. Add cumin, coriander, turmeric, paprika, and cayenne pepper (if using); stir to combine.
5. Pour in coconut milk; bring to a simmer.
6. Reduce heat to low and let curry cook for 20-25 minutes or until chicken is cooked through and sauce has thickened.
7. Season with salt and black pepper to taste.
8. Garnish with cilantro leaves and serve over steamed rice or noodles.
Cooking Time: 25-30 minutes
Laotian Chicken Larb
This classic Laotian dish is a flavorful and spicy salad made with grilled chicken, herbs, chilies, and a squeeze of fresh lime juice. Perfect for a quick and easy dinner or as an appetizer.
Ingredients:
• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1/4 cup fish sauce (adjust to taste)
• 1/4 cup lime juice
• 1-2 Thai bird’s eye chilies, seeded and chopped
• 1/4 cup cilantro leaves, chopped
• 1/4 cup mint leaves, chopped
• Salt, to taste
Instructions:
1. Grill the chicken until cooked through, about 5-7 minutes.
2. In a blender or food processor, combine garlic, ginger, fish sauce, lime juice, and chilies. Blend until smooth.
3. Add the blended mixture to the grilled chicken and stir to coat.
4. Stir in cilantro and mint leaves.
5. Season with salt to taste.
6. Serve immediately over sticky rice or as a wrap.
Cooking Time: 15 minutes
Hong Kong Style Soy Sauce Chicken
This classic Cantonese dish is a staple in Hong Kong’s culinary scene, with tender chicken smothered in a rich and savory soy sauce-based sauce. With just a few simple ingredients and steps, you can recreate this flavorful dish at home.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 1/4 cup soy sauce
– 2 tablespoons oyster sauce (optional)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 star anise
– 1 tablespoon brown sugar
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together soy sauce, oyster sauce (if using), and brown sugar.
2. Add the chicken thighs and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
3. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
4. Remove the chicken from the marinade, letting any excess liquid drip off.
5. Cook the chicken for 5-7 minutes per side, or until cooked through.
6. Remove the chicken and set aside.
7. In the same wok or skillet, add the remaining 1 tablespoon of vegetable oil.
8. Add the minced garlic, grated ginger, and star anise; cook for 1 minute, stirring constantly.
9. Pour in the marinade and bring to a simmer.
10. Return the chicken to the sauce and coat evenly.
11. Cook for an additional 2-3 minutes or until the sauce has thickened slightly.
12. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Tibetan Chicken Thukpa
Thukpa, a popular Tibetan noodle soup, is a comforting and flavorful dish that warms the heart and soul. This chicken-based version is a twist on the traditional recipe.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 cup mixed vegetables (carrots, cabbage, green beans)
– 4 cups chicken broth
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– 8 ounces noodles (preferably egg noodles or rice noodles)
– Scallions, chopped (optional)
Instructions:
1. Cook the noodles according to package instructions; set aside.
2. In a large pot or wok, heat the oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
3. Add the onion, garlic, and ginger; cook until the vegetables are tender.
4. Add the mixed vegetables, chicken broth, soy sauce, and sesame oil. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
5. Season with salt and pepper to taste.
6. Serve the soup hot, topped with cooked noodles and chopped scallions (if desired).
Cooking Time: 30-40 minutes
Nepali Chicken Sekuwa
A classic Nepalese dish, Chicken Sekuwa is a flavorful and spicy stew made with marinated chicken cooked in a rich tomato-based gravy. This recipe serves 4-6 people.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 medium tomatoes, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ginger paste
– 1/2 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/4 teaspoon turmeric powder
– Salt and pepper, to taste
– 2 tablespoons vegetable oil
– 1 tablespoon ghee or clarified butter (optional)
– Fresh cilantro leaves, for garnish
Instructions:
1. Marinate chicken in a mixture of yogurt, cumin, coriander, turmeric, salt, and pepper for at least 30 minutes.
2. Heat oil in a large pan over medium heat. Add onions and cook until they start browning (5 minutes).
3. Add garlic, ginger paste, and marinated chicken to the pan. Cook until the chicken is browned on all sides (10-12 minutes).
4. Add diced tomatoes, salt, and pepper to the pan. Stir well and bring to a boil.
5. Reduce heat to low and simmer for 20-25 minutes or until the chicken is cooked through and the sauce has thickened.
6. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 40-45 minutes
Uzbek Chicken Plov
Plov, a staple dish of Uzbekistan, is a flavorful rice pilaf cooked with aromatic spices and tender chicken. This recipe brings together the traditional flavors of Central Asia for a hearty and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 cups long-grain rice
– 4 cups water
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt and black pepper, to taste
– 2 medium-sized carrots, peeled and grated
– 2 medium-sized potatoes, peeled and diced
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add onion, garlic, cumin, coriander, salt, and pepper. Cook until the onion is translucent.
3. Add chicken to the saucepan and cook until browned.
4. Add rice to the saucepan, stirring well to combine with the spice mixture.
5. Gradually add water to the saucepan, bringing the mixture to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and fluffy.
7. Stir in grated carrots and diced potatoes.
8. Cook for an additional 10-15 minutes or until the vegetables are tender.
Cooking Time: Approximately 45-50 minutes
Pakistani Chicken Karahi
A popular Pakistani dish, Chicken Karahi is a flavorful and spicy stir-fry made with marinated chicken cooked in a wok-like pan with aromatic spices. This recipe serves 4-6 people.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon ginger paste
– 1 tablespoon olive oil
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon cayenne pepper
– Salt, to taste
– 2 tablespoons tomato puree
– Chopped cilantro, for garnish
Instructions:
1. Marinate the chicken in a mixture of yogurt, cumin powder, coriander powder, garam masala powder, and salt for at least 30 minutes.
2. Heat oil in a karahi or wok over medium-high heat. Add onions and cook until they start browning.
3. Add garlic, ginger paste, and chicken; stir-fry until the chicken is cooked through.
4. Add cayenne pepper, tomato puree, and salt to taste. Stir well to combine.
5. Cook for an additional 2-3 minutes. Garnish with cilantro and serve hot.
Cooking Time: 20-25 minutes
Summary
Discover the bold flavors of Asia with these 20 mouthwatering chicken recipes! From spicy Korean gochujang to savory Japanese teriyaki, and from Thai basil stir-fries to Indian butter chicken, this collection has something for every palate. Explore popular dishes like Chinese Kung Pao chicken, Filipino adobo, and Singaporean Hainanese chicken rice. Learn how to make Indonesian ayam goreng, Malaysian chicken satay, and many more. Whether you’re a seasoned chef or a curious home cook, these recipes are sure to inspire your next meal.
