Chicken Recepies...
Chilli Chicken
Ingredients
- Chicken - 1 lb (bite size pieces)
- Onion - 2 nos (thinly sliced)
- Green chillies - 2 - 4 nos
- Oil - 2 - 3 tbsp
- For the marinade:-
- Red chilly powder - ½ tbsp or as reqd
- White vinegar - 3 tbsp, Soy sauce - 2 tbsp
- Ginger-garlic paste - 1 tbsp
- Black pepper - 1 tsp, Turmeric powder - 1/4 tsp
Preperation
- Marinate chicken in the above mentioned marinade for about 30 mins.
- Saute onions and green chillies in a skillet for about 5 mins.
- Add chicken along with the remaining marinade and saute, until gravy is thick and chicken is done to your liking.
Kerala Style Chicken
Ingredients
- Chicken -1kg
- Cloves - 4, Small onion -8-10
- Coconut grated -1tbsp
- Curry leaves, Ginger -1inch, Garlic -1pod
- Coriander seeds -1tbsp
- Turmeric powder -1tbsp
- Onion -2, Vinegar -1tbsp
- Oil -1/2cup , Garam masala
- Cinnamon -1" , Aniseed -3tbsp, Cardamom -1
- Star anniseed -1
- Salt
- Rub the masala on the chicken pieces with salt and cook on low flame till tender.
- Fry the onions till brown and remove. take out the chickenpieces from the gravy and saute well in oil with the onion.
- Mix the gravy kept apart and fry well till the masala gets coated on the pieces.
- Sprinkle curry leaves on top and serve hot.
Method
- Roast all the ingredients except chicken and onions. Grind to a smooth paste using vinegar.
- Grind to a smooth paste using vinegar.
- Rub the masala on the chicken pieces with salt and cook on low flame till tender.
- Fry the onions till brown and remove. take out the chickenpieces from the gravy and saute well in oil with the onion.
- mix the gravy kept apart and fry well till the masala gets coated on the pieces.
- Sprinkle curry leaves on top and serve hot.
Pudina Chicken
Ingredients:
- 1/4 kg - chicken
- 1 small bunch - mint/pudina
- 2 to 4 - green chilli
- Ginger garlic paste, a little
- Oil to fry, Salt to taste
- 1 - large onion , Curd, a small cup
Preperation
- Clean the chicken and cut to medium sized pieces.
- Grind green chilli, ginger garlic paste, curd and pundina to a fine paste; add salt to the mixture.
- Mix chicken with this mixture and keep aside for 20 min. After 20 min, pressure cook the chicken with some water up to 2 whistles.
- Heat oil in a kadai, add onion and fry till it becomes half brown. Now add the chicken with the excess pudina mixture water to the kadai.
- Fry until the water evaporates. It is ready to serve with chappati or as a starter.
Chicken Chukka
Ingredients:
- 1/2 kg - chicken breast
- 2 - onions, thinly sliced
- 4 - green chillies
- 1 - capsicum , 1 - tomato
- 1 tsp - ginger garlic paste , Salt to taste
- 1 tbsp - red chilly powder
- 1 tsp - soya sauce , 1 tbsp - tomato ketchup
- Coriander leaves, to garnish
Preperation
- Marinate the chicken pieces with chilly powder, ginger garlic paste and salt and set aside for 1/2 an hour and fry.
- In the same oil, saute the capsicum and set aside. , Then saute green chilli and set aside. , Saute tomato, set aside
- Finally half saute the onion and add the sauces, 1/2 tsp red chilli powder and the sauteed ingredients and chicken and mix well in heat for 2 mins.
- Garnish with coriander leaves and serve hot
Ingredients
- Chicken cut into 8 pieces1 kilogram
- Oil to deep fry+3 tablespoons
- Onion , sliced finely2 medium
- Coriander seeds 1 tbspn, Cumin seeds 1 tspn
- Cloves 6 , Cinnamon 1 inch stick
- Green cardamoms 8 , Black peppercorns 8
- Ginger roughly chopped1 1/2 inch pieces
- Garlic roughly chopped4-5 cloves
- Green chillies roughly chopped 6
- Vinegar 3 tablespoons
Method
- Make deep incisions on the chicken pieces using a sharp knife. Heat sufficient oil in a kadai and deep fry onions till crisp and golden brown. Drain on absorbent paper and reserve for garnish.
- Dry roast coriander seeds, cumin seeds, cloves, green cardamoms, black peppercorns and cinnamon. Grind ginger, garlic, green chillies and roasted spices to a fine paste using a little water.
- Add salt to the paste and apply this paste to the chicken and refrigerate for two to three hours
- Heat three tablespoons of oil in a pan, add the marinated chicken and cook covered on medium heat stirring occasionally. Add a little warm water if required to avoid scorching. Cook for eight to ten minutes. When almost done add vinegar and cook for two to three minutes. Serve hot garnished with fried onions.
Kozhi Mozhavu Varuval
Ingredients
- Chicken - 1 kg
- Lime - 1 no
- Ginger-garlic paste - 3 tsp
- Turmeric powder - 1/2 tsp, Salt - As reqd
- Coriander leaves for garnishing - 1/2 cup
- To Powder:-Whole black pepper corns - 2 dsp*
- Cumin seeds(Jeerakam) - 2 dsp*
- Cloves(Grambu) - 3 nos, Cinnamon(Karugapatta) - 2 nos (1" pieces)
Preperation
- Extract the juice from the lime and mix with ginger-garlic paste, turmeric powder and enough salt for the chicken.. Marinate the chicken with the above for an hour.
- Broil(roast without oil) the ingredients listed under `To Powder` and powder them coarsely.
- Heat oil in a kadai.Temper with curry leaves. Add the onion and saute.
- When it turns golden brown, add the powdered spices and saute for 2 mins.
- Add the marinated chicken pieces. Fry on low heat for 5 mins. Add half a cup of water and allow the chicken to cook.
- When chicken is tender enough, keep on the heat till all the water is absorbed. Continue sauting till the chicken browns evenly. Garnish with coriander leaves.
Khubani Murg
Ingredients
500 grams chicken, 2 cloves, 1 cardamom, ½ inch cinnamon, 1 onion, 1 tablespoon ginger garlic paste, 1 teaspoon red chilly paste, 1 cup khubani( dried apricots), ½ teaspoon garam masala(hot spice mix), ½ teaspoon curry powder, 1 pinch turmeric, ½ teaspoon red chilly powder, 1 teaspoon coriander powder, 1 cup hot water, 2 tablespoons oil, salt and freshly ground pepper to taste.
Preparation
- Soak the apricots in warm water for two hours. Stone the apricots and set it aside.
- Take the chicken and make slits on the sides of each piece. Now add pepper, red chilly powder, turmeric, curry powder and salt. Mix it well and let it marinate for three hours.
- Now take a pan and heat the oil. When the oil is hot add the cloves, cardamom, cinnamon and sauté briefly.
- When an aroma begins to rise add the chopped onions and fry till golden brown. Put in the ginger garlic paste and fry for a while longer.
- Add the red chilly paste, coriander powder and sauté till the raw smell of the masala leaves. Put the chicken pieces and sauté for 10 minutes. This will let the masala seep into the pieces.
- Now pour in the water in which the apricots were soaked and the apricots. Mix well and add the hot water and salt to taste. Let the water boil and then cover, simmer and cook for 15 minutes or till the chicken is nice and soft. Ensure that the gravy is thick and remove from flame. Garnish with shredded apricots and serve.
Ingredients :
500 grams chicken breasts, 2 garlic bulbs, 1 ½ teaspoon coriander powder, ½ teaspoon turmeric, 2 tablespoons chopped coriander leaves, ¾ teaspoon red chilly powder, 2 teaspoons lemon juice, 2 tablespoons oil and salt to taste.
Preparation
- Coarsely chop the garlic and set it aside. Take a bowl and put in the garlic and add salt and crush together to make a pulp. Cut the chicken into small cubes.
- Take a frying pan and heat the oil. When the oil is very hot add the garlic and sauté till its golden brown.
- Now put in the chicken cubes and cook for ten minutes. Keep stirring regularly so that the flavour seeps into the chicken. Now add the coriander powder, turmeric and red chilly powder.
- Sauté till the raw smell of the masala leaves. Cook for another five minutes and then pour the lemon juice and chopped coriander. Mix it up once and serve.