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 →

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..

 

Spicy Chicken Fry

spicy chicken fry
Ingredients:

Chicken pieces – 1 kg
Fennel seeds – 1 tsp
Cinnamon stick – 2 piece
Cloves – 4
Black pepper – 2 tsp
Green chilli – 3
Red chilli powder – 2 tbsp
Turmeric powder- 1/2 tsp
garlic – 4
Ginger – a small piece
Coriander leaves- few
Mint leaves – few
curry leaves – few
Salt – to taste
Coconut oil – 2 tbsp
oil – for deep frying

Method:

  • Mix all the ingredients together except coconut oil and chicken and  make a fine paste without adding water.
  • Add this paste into the chicken and combine well with out adding water till it fully coated in the chicken.
  • Add 2 tbsp of coconut oil and mix well and keep aside for at least one hour.
  • Heat oil in a kadai and deep fry the chicken pieces.
  • Serve spicy chicken fry with rice.

Chicken Thoran

DSC_0114-001
Ingredients:

Leftover chicken – 2 cup (Shredded)
If  you are using  fresh chicken then cook the chicken with  turmeric powder and salt. Using hand or mixer shred them.
Shallots – 1/2 cup(chopped)
Onion – 1 small
Red chilli powder – 1 tsp
Turmeric Powder – 1/4 tsp
Ginger – 1 tbsp (chopped)
Coconut -1/2 cup
Mustard seeds – 1/4 tsp
Salt – To Taste
Coconut oil -As needed
Curry leaves

Preparation:

  • Crush shallot and onion and keep aside.
  • Grind coconut and mix red chilli powder with this and keep aside.
  • Heat oil in a pan add mustard seeds.
  • When it splutter add the crushed onion and shallots.
  • Saute until the onions translucent.
  • Once they are done add the coconut  mixture,curry leaves  and saute well.
  • Add the shredded chicken into this and mix well.
  • If you feel the mixture is dry then sprinkle some water.
  • Add curry leaves and let it cook for 4-5 minute.
  • Turn off the flame and serve the chicken thoran with rice..

 

Chicken Tikka

Chicken Tikka

 

Ingredients:

Boneless Chicken – 300 gm (Cut into Chunks)
Red chili Powder – 1 Tsp
Coriander Powder – 1 Tbsp
Ginger Garlic Paste – 1 Tbsp
Garam Masala Powder – 1/4 Tsp
Lemon Juice – From 1 Lemon
Yogurt – 4 Tbsp
Capsicum – 1 (Cut into cubes)Optional
Onion – 1 (Cut into cubes)Optional
Red Food Color – Pinch (Optional)
Salt – To Taste

Preparation:

  • Marinate chicken With all the ingredients for 2 hours.
  • If you are using wooden skewers ,soak them in water  for 20 minute.
  • Preheat oven to 480 f.
  • Place the chicken ,onion,capsicum on the skewers alternatively.
  • Place them in the oven like this or you can keep them in baking try with aluminum foil down.

DSC_0992

  • Bake them for 15-20 minute or until the chicken is fully  cooked.(After 10 min just the turn the chicken and bake for another 10 min or until the chicken is fully cooked. ))

 

Zafrani Chicken / Zafrani Murg

 

Zafrani Chicken

Ingredients:

Chicken – 750 gm
Ginger garlic paste – 2 Tsp
Red chilli powder – 1 Tsp (According to your taste)
Yoghurt – 2 Tbsp
Cashew nut paste – 4 Tbsp
Oil – 5 Tbsp
Bay leaf – 2
Cloves – 5
Cardamom – 2
Cinnamon stick – 1
Onion paste – 4 Tbsp
Safron – a pinch
Salt to taste

Preparation:

  • Marinate chicken with  yoghurt, chilli powder,safron and salt.
  • keep the marinated chicken in the refrigerator for about half an hour.
  • Heat oil in a kadai, add bay leaf, cloves ,cardamom, cinnamon.
  • When they start spluttering add onion paste.
  • Once the onion becomes brown add ginger garlic paste.
  • Now add the marinated chicken into it.
  • Cover the pan and let it cook for about half an hour.
  • After the chicken is properly cooked add cashew nut paste.and stir well.
  • Let it cook for another 5 minute.
  • Garnish the zafrani chicken with coriander leaves.

 

 

Chicken 65

Chicken 65

Ingredients:

For Frying the Chicken:

Bonless Chicken – 2 Lbs (chicken thighs are best or this recipe)
Cornflour – 2- Tsp
Egg –  1
Ginger Garlic Paste – 1 Tsp
Pepper Powder – Pinch
Salt – According to Taste
Oil or deep Frying

For Sauce :

Cumin Seeds – 1/2 Tsp
Ginger chopped – 1/2 Tsp
Garlic Chopped – 1 Tsp
Pepper Powder – 1/2 Tsp
Chilli Powder – 1/2 Tsp
Cumin Powder – 1/2 Tsp
Ginger Garlic Paste – 1/4 Tsp(Optional)
Green Chilli – 3 – 4
Chili Garlic Paste – 2 TSp
Curry Leaves – Few
Red Color – 2 Drops (Optional)
Oil For Sauting

 

Preparation:

  • Clean and cut chicken into small pieces.
  • Marinate the chicken with corn flour,ginger garlic pate,pepper powder,salt and and one egg.
  • Heat oil in a kadai.
  • Add chicken pieces few at a time and fry until lightly golden brown .
  • Drain and remove on a paper towel .
  • Heat oil 3 Tsp of oil add cumin seeds.
  • When it splutter add chopped ginger ,chopped garlic and green chilli.
  • When the it turn brown in color add curry leaves and ginger garlic paste(ginger garlic paste is optional).
  • Next add  cumin powder,chilli powder,pepper powder and add little salt.(check the salt in the fried chicken according to that add the salt here.)
  • Add the chilli garlic paste and saute for a while then add the red color.
  • Add 2-4 Tsp of water.Then add the fried chicken into it.
  • Saute until it well combined.

Chicken bezule (Mangalorean Street Food)

 Chicken-Bezule

 

Ingredients:

Chicken – 1/2 Kg
Ginger – 1 Inch Piece
Garlic Cloves – 4 (large)
Green Chillies – 3
Coriander Leaves Chopped- 1/3 Cup
Curry Leaves Chopped – 2 Springs
Chilli Powder – 2 Tsp ( or According to your Taste)
Garam Masala – 1/2 Tsp
Lemon Juice – 1 Tbsp
Curd – 1 Tbsp
Rice Flour – 2 Tbsp
All purpose flour /Maida – 2 Tbsp
Red Food Color – Little (optional)
Salt – To taste
Oil for deep frying

 

Preparation:

  • Grind ginger,garlic,green chillies,coriander leaves and curry leaves together.
  • In a large bowl add the ground masala , chilli powder,garam masala,salt,rice flour,all purpose flour/maida, food color and mix well.
  • Into this add curd and lemon juice.
  • Marinate chicken with this masala. Refrigerate this for 2 hours.
  • After 2 hrs deep fry chicken.
  • serve hot.

Note:

  •  If the batter is too dry, the marinade will come off the chicken when frying. So if you get a dry batter, add in a few drops of water to get a slightly wet batter so   that it sticks well onto the chicken.
  •  Add the chicken in real hot oil. If the oil is not hot enough you will get soggy chicken and also the chances of the marinade coming off the chicken is high.
  •  Do not add many pieces of chicken at a time while frying. That is, do not overcrowd the pan.
  •  Do not over-fry the chicken. Fry to perfection to get nice tender pieces.And  Do not skip the marinating part.