Chettinad Pepper Chicken

chettinad pepper chicken
Ingredients:

Chicken – 1/2 kg
Onion – 1 (finely chopped)
Tomato – 2 (chopped)
Chilli powder – 1  tbsp
Pepper crushed – 2 tbsp 
Coriander powder – 2 tbsp
Turmeric powder – 1 tsp
Ginger garlic paste – 1 1/2 tsp
Fennel seeds – 1 tsp crushed
Clove – 3
Cardamom – 3
Cinnamon stick – 2
Bay leaf – 1
Curry leaf- few
Oil – 2 tbsp
Salt  Continue reading →

Pepper Chicken Dry

pepper chicken

Ingredients:

Chicken  – 1/2 kg (with bones)
Onion – 1 big (chopped)
Ginger – 2 tsp (chopped)
Garlic – 2 tsp (chopped)
Corn flour – 2 tbsp
Crushed Fennel seeds – 2 tsp
Crushed Pepper  –  2 tsp (according to your taste )
Thick Coconut milk – 1/4 cup
Salt – as needed
Oil – for  frying
Oil – 1 1/2 tbsp (for sauteing)
Curry leaves – few

Preparation:

  • Marinate chicken with salt and corn flour.
  • Deep fry them until they are golden color and keep aside.
  • Heat oil in a kadai and add the chopped ginger and garlic.
  • Add the chopped onion ,curry leaves,salt and saute for 1 minute.
  • Now add the crushed pepper and fennel seeds along with chicken.
  • Saute them well.
  • Add thick coconut milk into the chicken and cook until it become dry .
  • Add few more curry leaves and switch off the flame.
  • Serve pepper chicken with rice,chapati etc…
 
Pepper Chicken Dry
Print
Ingredients
  1. Chicken – 1/2 kg (with bones)
  2. Onion – 1 big (chopped)
  3. Ginger – 2 tsp (chopped)
  4. Garlic – 2 tsp (chopped)
  5. Corn flour – 2 tbsp
  6. Crushed Fennel seeds – 2 tsp
  7. Crushed Pepper – 2 tsp (according to your taste )
  8. Thick Coconut milk – 1/4 cup
  9. Salt – as needed
  10. Oil – for frying
  11. Oil – 1 1/2 tbsp (for sauteing)
  12. Curry leaves – few
Instructions
  1. Marinate chicken with salt and corn flour.
  2. Deep fry them until they are golden color and keep aside.
  3. Heat oil in a kadai and add the chopped ginger and garlic.
  4. Add the chopped onion ,curry leaves,salt and saute for 1 minute.
  5. Now add the crushed pepper and fennel seeds along with chicken.
  6. Saute them well.
  7. Add thick coconut milk into the chicken and cook until it become dry .
  8. Add few more curry leaves and switch off the flame.
  9. Serve hot with rice,chapati etc…
A Spoon With Love http://www.aspoonwithlove.com/

Chicken Fry

 

 DSC_0611

Ingredients:

Chicken – 1/2 kg
Ginger garlic paste – 1 tbsp
Chilli Powder – 1 tsp
Turmeric powder – 1/4 tsp
Coriander powder – 2 tsp
Cumin powder – 1/4 tsp
Garam masala – 1/4 tsp
Corn flour – 2 tbsp
Egg – 1
Lemon juice – 1/2 of one  lemon
Coriander leaves – few chopped
Curry leaves – few chopped
Salt – As needed
oil – for frying

Method:

  • Marinate chicken with all the above ingredients except oil  and keep aside for 1/2 hour.
  • Deep fry them and enjoy chicken fry with rice,chapati,porotta etc..
  • Chicken Fry
    Print
    Ingredients
    1. Chicken - 1/2 kg
    2. Ginger garlic paste - 1 tbsp
    3. Chilli Powder - 1 tsp
    4. Turmeric powder - 1/4 tsp
    5. Coriander powder - 2 tsp
    6. Cumin powder - 1/4 tsp
    7. Garam masala - 1/4 tsp
    8. Corn flour - 2 tbsp
    9. Egg - 1
    10. Lemon juice - 1/2 of one lemon
    11. Coriander leaves - few chopped
    12. Curry leaves - few chopped
    13. Salt - As needed
    14. oil - for frying
    Instructions
    1. Marinate chicken with all the above ingredients except oil and keep aside for 1/2 hour.
    2. Deep fry them and enjoy chicken fry with rice,chapati,porotta etc..
    A Spoon With Love http://www.aspoonwithlove.com/

Chicken Charu Curry

 

 Chicken charu curry

Ingredients:

Chicken – 1/2 kg
Potato – 1 (cubed)
Onion – 2 sliced
Ginger – 1 tsp(chopped)
Ginger – 1 tsp(chopped)
Cumin powder – 1 tsp
Whole spices – 2 tsp (fennel seed,pepper corn,cinnamon stick,cardamom,clove everything crushed)
Green chillies – 4 (slit vertically)
Coriander powder – 2 tbsp
Turmeric powder – 1/2_ 1/4  tsp
Pepper powder – 1/2 tsp + 1/2 tsp
Coconut milk (second milk )- 1 cup
Coconut milk (first milk)- 1/2 cup
Curry leaves – 2 spring
salt – As needed
Oil – As needed

Method :

  • Clean and marinate the chicken pieces with pepper powder,salt and turmeric powder for at least 1/2 hour.
  • Heat oil in a pressure cooker and add the crushed spices and curry leaves.
  • Add sliced onion and saute until it become soft.
  • Add in green chillies,ginger and garlic and saute until the onion become transparent.
  • Add coriander powder,turmeric powder,1/2 tsp pepper powder,cumin powder and mix well.
  • Saute for 1 minute.
  • Add the chicken pieces and potatoes into that .
  • Add the second milk and close the pressure cooker
  • Cook for 3 whistle and switch off the flame.
  • Open the cooker and add the first coconut milk and let it cook for 1 more minute and switch off the flame.
  • Serve hot with kuttiyappam,palappam,idiyappam,chapati etc.

 

 

 

Special Chicken Fry

 

chicken fry

Ingredients:

Chicken – 500 gm (boneless cut into one inch pieces)
Curry leaves – 1 cup (More curry leaves give more taste to this recipe)
Green chillies – 12,15
Turmeric powder – 1/2 tsp
Chilli powder – 1/2 tsp
Salt – to taste
Coconut Oil – 1-2 Tbsp
Oil – For deep frying

Method:

  • Cut chicken into small pieces.
  • Marinate chicken with turmeric powder,chilli powder and salt .
  • Deep fry them and keep aside.
  • Heat coconut oil in a kadai add curry leaves, green chillies and chicken pieces into it.
  • Saute till the chicken pieces change it color into golden color.
  • Serve hot with rice.

 

 

 

 

Chicken Curry in Coconut Paste / Thenga Aracha Kozhi Curry

chicken curry
Ingredients:

Chicken – 1 kg
Ginger – i piece (chopped)
Fennel Seeds – 1 tsp
Cloves – 4
Cardamom – 4
Cinnamon stick – 1 big piece
Bay leaf – 1
Red Chilli powder – 1/4 tsp
Coconut – 1 Cup (grated)
Turmeric Powder – 1/4 tsp
Green Chillies – 8- 9 (Slit vertically)
Potato – 1 big (cut into cubes)
Curry leaves – Few
Salt – As required

Method:

  • Pressure cook chicken and potato with turmeric powder,ginger,green chillies,salt and water.
  • Meanwhile grind coconut with cardamom,cloves,cinnamon and fennel seeds.
  • When the chicken is cooked mash the potato with wooden  spoon and mix well.
  • Add the coconut paste into the chicken and mix well.
  • Tear curry leaves and add into the chicken curry.
  • This curry is well goes with pathiri,appam etc..

 

Easy Chicken Varattiyathu (Without Oil)

Easy Chicken Varattiyathu

 

Ingredients:

Chicken – 1 kg
Ginger – 1 big piece(chopped)
Coriander powder – 4 tbsp
Chilli powder – 1 tsp
Turmeric powder – 1/4 tsp
Garam masala powder – 1 tsp
Pepper powder – 2 tsp
Salt – As needed
Water – As needed for cooking chicken
Curry leaves – few (More curry leaves give more flavor for this recipe )

Method:

  • In a non stick pan add all ingredients except pepper powder and mix well with hand.
  • Keep this on stove and cook until the curry started to thicken.
  • In this stage add the pepper powder and mix well.
  • Once the water fully evaporated lower the flame and saute well.
  • Saute until it changes its color to dark brown.
  • Switch off the stove and serve.

 

 

 

 

 

 

 

Pizza Balls

Pizza Balls

 

Ingredients:

Pizza Dough  – 1 Pack (room temperature)
Mozzarella Cheese – 1 cup (shredded)
Onion – Sliced (1/2 of 1 onion )
Chicken (cooked) – 1/2 Cup (Shredded)
Potato – 1 (boiled and mashed)
Turmeric powder – 1/4 tsp
Chilli powder – 1/ 4 tsp
Green chillies – 3 (Chopped)
Ginger – 1/2 piece (chopped)
Garlic – 2 cloves (chopped)
Garam Masala – 1/4 tsp
Salt – as needed
Oil – As requiired
Method:

  • Preheat oven to 425 deg F.
  • In a pan heat oil and add sliced onion,ginger ,garlic,green chillies  and saute until the onions become soft.
  • Add the turmeric powder,red chilli powder,salt,garam masala and saute for 1 minute.
  • Now add the shredded chicken and mashed potatoes into it and mix well.
  • Check for salt if needed add at this stage.
  • Turn off  heat.
  • Roll the pizza dough and make a square shape.
  • Cut into 12 to 16 equal parts.
  • In a bowl add the cooked masala and cheese and mix well.
  • Take one piece of dough and stretch it with hand and fill them with 1 spoon of masala and close it make a ball.
  • Take a pie plate and grease them with oil.
  • Place the pizza balls and brush them with olive oil.
  • Bake them around 20-25 minutes or until they are done.
  • Take out and serve.

Note:

  • You can make your favorite willing for this.
  • You can use 1/2 cup of pizza sauce ,1 cup mozzarella cheese,brocoli  mix them .
  • You can fill the pizza dough with this filling and bake it.

Anjappar Chicken Biriyani

anjappar chicken biriyani
Ingredients:

Basmati rice – 4 cup
Chicken – 1/2 Kg
Onion – 1 thinly sliced + 1/2 of onion  (paste)
Tomato – 2 (medium size)
Green chillies – 2+2
Garlic – 10
Ginger – 3 inch piece
Oil – 2tbsp
Ghee – 2tbsp
Coriander leaves – few
Mint leaves – few
Lemon juice – 1tsp +1 tsp
Red chilli powder – 1 tbsp
Salt – to taste
Cinammon stick – 1 inch piece
Cloves – 4,5
Cardamom – 4
Star anise – 1
Bay leaf – 1
Mace – 1

Method:

  • Grind ginger, garlic and 2 green chillies to a fine paste.
  • Marinate the chicken pieces with red chilli powder , 1 tsp lemon juice ,1 tbsp of ground ginger garlic grren chilli paste and salt for 30 minutes.
  • Wash and soak the rice in water for 30 minute and drain the water.
  • Heat oil and ghee in a kadai add cinnamon, cardamom, star anise,bay leaf, cloves, mace in to it and fry them.
  • Add sliced onion and slit open green chillies and saute till they become golden brown color.
  • Add ginger garlic green chilli paste into it and saute until a nice aroma comes.
  • Add coriander leaves and mint leaves into it and saute for a while.
  • Now add the onion paste into it and saute till the oil starts appearing in the top and sides.
  • Add chopped tomatoes saute till it become soft and mashed.
  • Add the chicken pieces into it and mix well.
  • Cover with a lid and cook in a medium flame.
  • Add 5 cup of water into it and let it boil( the water ratio is 1: 1 1/4)
  • Add salt if needed
  • when the water boils add the rice and coriander leaves mint leaves into it and mix well.
  • Cook on a medium flame until the rice cooked 50 %
  • Then cover the kadai with a aluminum foil to keep the steam inside.
  • Heat a tawa on a high flame keep the biriyani pot on the top and flame will be in  medium for 3 minute.
  • Then lower the flame simmer and cook for 20 minutes
  • Then turn off the stove remove from the tawa.
  • After 2 minute remove the foil and pour some ghee on the top and cover it with aluminum foil and let it sit for 5 minute.
  • Serve Hot.

Note:

  • Always soak basmati rice for 30 minutes before cooking .
  • Its a spicy biriyani so if you want less spicy in your biriyani reduce the amount of chilli powder or green chillies.

 

 

 

 

Sweet Corn And Chicken Fritters

Sweet Corn
Ingredients:

Sweet corn – 3/4 cup
Chicken – 1/2 cup (cooked and shredded)
Spinach – 1/2 cup (Chopped)
Egg – 1
All purpose flour/Maida – 1/2 cup
Red chilli powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Garam masala – 1/4 tsp
Pepper powder – 1/2 tsp
Salt – As needed
Oil – 2 tbsp or more for frying

Method:

  • Mix all ingredients together except oil.
  • Make small patties and shallow fry them (Like frying fish).
  • Fry each side for 3 – 4 minutes.
  • Enjoy Sweet corn and chicken fritters with Tea…