Showing posts with label Chicken Recipes. Show all posts
Showing posts with label Chicken Recipes. Show all posts

Apr 29, 2020

Chicken Chinthamani





Ingredients

   1kg Chicken
   1/2 cup Cooking Oil
   6 Garlic Cloved (sliced)
   15 Whole Red Chilies (de-seeded)
   1 large onion or 2 cups Onions (cut lengthwise)
    Rock Salt per taste
    1/2 tsp Turmeric Powder
    10 Curry Leaves (optional)

Method

  • Heat oil in a wok. Add garlic. Saute for 30 sec.
  • Add red chilies . saute for 30 sec
  • Add onions. Saute for 5 minutes until onions starts to wilt.
  • Add turmeric powder and curry leaves. Saute for 15 sec
  • Add chicken and mix well so that the masala is evenly coated around the chicken. Cook for 5 minutes
  • Add salt per taste. Cook chicken in its own broth for 25-30 minutes until chicken is completely cooked and broth has completely dehydrated
  • Serve with steamed rice


 

Apr 14, 2020

Manchatti Chicken Chops



Ingredients

1 kg Chicken
6-8 Curry Leaves
1/2 tsp of Turmeric powder
1-2 cup of Water
For the masala
4-5 Garlic Cloves (chopped)
1 large or 2 cups of Onion (diced)
1 tsp whole Pepper corns

Method

  • Heat 5 tsp of oil in an earthen pot or a heavy bottemed utensil. Add pepper corns. when it starts to splutter, add garlic and onion. Saute until onions starts to wilt. Tranfer it into a seperate plate and allow it to cool. 
  • Grind the above masala to a smooth paste. Add 1 cup of water while grinding
  • Add chicken, tumeric powder and curry leaves to the same earthen pot. Saute for 5 minutes. 
  • Add ground masala to the chicken. Add small amount of salt and cook in low heat for 10-15 minutes stirring oasionaly. If needed, add water for more curry.
  • Add salt per taste and cook for another 10 to 15 minutes until chicken is cooked completely.
  • Garnich with cilantro and serve it with steamed rice.

Apr 10, 2020

Varatharacha Chicken Kuzhambu




Ingredients

1 kg Chicken
2 cups Tomato puree
1/2 tsp Turmeric powder
1 tsp Red Chili powder
3 tsp Curry powder
Cilantro for garnish
1/2 tsp Kasturi methi
Salt per taste
5 tsp oil
For Masala
        1 small piece of cinnamon
        4 Cloves
        2 Cardamom
        1 tsp Fennel
        1/2 tsp Cumin Seeds
        8 Garlic Cloves
        1 inch piece of Ginger (diced)
        3 cups or 1 large Onion (finely chopped)
        8 whole Red Chilies
        1 Cup Grated coconut
        2 cups of water

Method


  • Heat 2 tsp of oil in a heavy bottomed pan. Saute the ingredients listed under "masala" - cinnamon, cloves, cardamom, fennel, cumin seeds, ginger, garlic, onion and red chilies. Allow it to cool
  • Grind sauted ingredients with coconut with 2 cups of water into a creamy sauce
  • In the same pan, heat remaining oil. Add chicken and turmeric. Mix well and cook for 5 minutes in low heat
  • Now add the masala, turmeric powder, red chili powder, curry powder and tomato puree. Add 1/2 tsp of salt and mix well. Continue to cook in low heat for 20 minutes
  • Add kasturi methi and salt. Mix well. Continue to cook for another 10 minutes
  • As oil starts to separate form rest of the ingredients, add cilantro and turn of the heat
  • Serve it with rice, chapati, idli or dosa

Apr 2, 2020

Manchatti Chicken Kuzhambu | Chicken curry made in earthen Pot


Ingredients

500 gm Chicken
5 tsp Oil

Whole dry spices
1 Bay Leaf
1 inch Cinnamon Stick
2 Cardamom
5 Cloves
1/2 tsp Fennel seeds

Dry spice powder
1/2 tsp Turmeric powder
2 tsp Coriander powder
1 1/2 tsp Red chili powder

10 Curry leaves
8 Green Chilies (cut lengthwise)
3 tsp Ginger-garlic paste
1 Large or 2 cups onion (diced)
1 Large or 1 cup Tomatoes (diced)

For masala
1 cup Coconut
1 cup Cashew nut (soaked in water for 1 hr)

2 tsp Salt

Method
  1. Heat oil in a earthen pot. Add whole dry spices bay leaf, cinnamon, cardamom, cloves and fennel seeds. Saute for 10-15 sec
  2. Add curry leaves and green chilies. Saute for 10-15 sec
  3. Add onions and saute for 2-3 minutes. Then add ginger-garlic paste and continue to saute for a minute
  4. Add dry spice powders - turmeric powder, coriander powder and red chili powder. Saute for a minute.
  5. Add tomatoes. Continue to saute. Cook for 2 minutes
  6. Then add chicken and mix well. Make sure that all the masala is evenly coated around the chicken. Cook for 5 minutes. And then add 1/2 tsp salt. Continue to cook for 10-15 minutes on medium heat.
  7. Make a smooth paste of coconut powder and cashew paste with 1 cup of water. Add this to the chicken. Add remaining salt. Cook for another 10-15 minutes.
  8. Sprinkle cilantro. Serve with rice varieties, breads, idli or dosa

Nov 21, 2018

Chicken Onion Curry

Serving- 5

Ingredients

1 Whole Chicken, cut into medium sized pieces
1 Onion, finely chopped
1/2 tsp Turmeric powder
1 tsp Chili powder
1/2 tsp Garam masala powder
1 tsp Coriander powder
4 tsp Oil
Salt
1 cup Water

For Masala 1
1 tsp Oil
1 Onion, finely chopped
2 Red Chillies

For Masala 2
6 Garlic cloves
1 small piece Ginger
2 stick Cinnamon
4 Cloves
4 Cardamom
1 Star Anise
1/2 tsp Poppy Seeds
1/4 cup Coconut,

Method


  • Heal 1 tsp oil in a pan. Fry onions until it turns brown. Add chilies and saute for few seconds. Grind them to a fine paste
  • Next, grind all the ingredients listed under "Masala 2" to a fine paste. Add water as needed. Set aside
  • Next, heat oil in a pan. Add onions and saute until it softens. Then add chicken, turmeric powder, chili powder, garam masala powder and coriander powder. Cook for 10 minutes. 
  • As meat cooks, add previously ground "Masala 1" and "Masala 2" paste. Add salt
  • Cook for 30-40 minutes


Apr 2, 2014

Pudina Chicken Fry | Mint Chicken Fry


Chicken is slow cooked in mint puree until it is juicy and tender. This recipe has bursting flavors of mint, cinnamon, cloves, green chilies, onion, ginger and garlic.

Pudina chicken fry is refreshing with flavors and is fried succulent to perfection. 


Ingredients

1 Kg Chicken, cut into bite sized pieces 
1 Onion, thinly sliced
2-3 sprigs of Curry leaves
1/4 tsp Turmeric powder
1/2 tsp Pepper powder
4 tsp Coriander powder
4 tsp oil

For Masala - 
1 Large bunch of Mint (pudina)
8 - 10 Green Chilies
2 Medium sized onion, cubed
1 Cinnamon stick
4 Cloves
1 inch piece of Ginger
4 Garlic cloves
1/2 tsp Fennel seeds

Method

  • In a heavy bottomed dish, heat oil. Add onions, curry leaves; and saute until it is transparent

  • Add turmeric powder,  and pepper powder
  • Add Chicken and mix well

  • Make puree of all the ingredients listed under Masala

  • Return the masala to the dish and add coriander powder. Mix well until masala is coated over chicken.  Cover the dish and cook in low heat for 30 min. Adjust salt as per taste and cook for another 30 minutes

  • Serve hot with rice or roti 


Jan 8, 2014

Koli Saaru | Chicken Curry


A recipe that needs no introduction. Koli Saaru (chicken curry) is a power house delectable and a tantalizing recipe from Karnataka.  

Saaru is essentially made from sambhar powder. Saaru (or the curry) is very soupy  in consistency and the curry itself is prepared with coconut, Khus Khus (poppy seeds), onions which is mildly flavored with cilantro. The chicken cooks in its own broth until it is tender and just falls off the bone. 

Ingredients

1 Kg Bone-in Chicken
1 Onion, finely chopped
5 tsp Oil 

For the masala
1/2 cup of Coconut
3 tsp Sambhar powder
1 tsp Khus Khus (poppy seeds)
1 tsp Roasted Bengal gram
5 Cloves of Garlic
Small piece of Ginger
1 Tomato, cubed
1 Large Onion, cubed
1 small bunch of Cilantro
1 stick of Cinnamon
2 pods of Cardamon
4 Cloves
1/4 tsp Turmeric powder
1/4 cup  Oil

Method

  • In a large skillet, toast khus khus on medium heat and keep it aside

  • Next, heat oil and saute onions, ginger, garlic and cilantro until it is brown

  • Make a smooth paste of all ingredients -toasted khus khus, fried onion-garlic-ginger-cilantro, and remaining ingredients listed under masala

  • Again heat oil in the skillet, add onions and saute until it is transparent. Now add the chicken and saute for 5 minutes

  • Return the masala to the skillet and saute for another 5 minutes until masala is nicely coated the chicken. Add 4 cups of water, Season it with salt  and cover the vessel. Cook on medium heat for 25-30 minutes until meat is tender

  • Serve hot with idly, ragi ball, akki rotti or rice





Dec 19, 2013

Chicken Manchurian


How about sizzling spicy appetizer in evening? Sounds like fun!!
Chicken Manchurian - a great Indo-Chinese full filling appetizer just enough to satisfy a chicken lovers appetite.  Its delicious and toothsome :-)

Ingredients

For Chicken fritters
250 gms Boneless chicken, cubed
1 cup of Corn flour
1 tsp Paprika
1/2 tsp Black pepper powder
1/2 cup of White vinegar
Salt
Oil for deep frying

For the Manchurian sauce-
5 cloves of Garlic, finely chopped
few sprigs of Curry leaves
5 Green Chilies, finely chopped
1 Red Onion, thinly sliced
1 Green bell pepper, cubed
1/4 cup of Ketchup
4 tsp of Dark soy sauce
2 tsp White vinegar
1/2 tsp of Aginomoto
Salt
4 tsp oil

Method

For Chicken fritters-
  • In a mixing bowl, mix together chicken, corn flour, paprika, pepper, vinegar and season it with salt. Leave it for 15 minutes in refrigerator (if vinegar is not enough to bind all ingredients, you can add little water
                                            
  • Heat oil for deep frying
  • Gently drop marinated chicken in hot oil. Fry evenly until it turn deep red color. Use an absorbent paper to drain excess oil
For Manchurian-
  • In a wok, heat oil. when it turns smoky; add green chilies, curry leaves, garlic, onions and bell pepper. Give it a little (do not cook vegetable. Crunchier, it tastes better)


  • Add soy sauce, vinegar, ketchup and aginomoto. Mix well

  • Add fried chicken and give it a toss on high heat until all the sauce is perfectly coated

  • Serve hot




Dec 18, 2013

Baby Corn Manchurian


An Indo-chinese recipe where deep-fried baby corn is perfectly blended in a Chinese sauce. It is a delicious appetizer can be perfectly paired with fried rice or noodles.  

Today, Indo-Chinese cuisine has become an intrinsic part of modern society in India and has become immensely popular among young crowd. 

Ingredients

For the fritters-
12 Baby corn, cut into 1 inch pieces
1 cup of corn flour
1 tsp paprika
1 tsp Ginger-Garlic paste
Salt
Oil for deep frying

For the Manchurian sauce-
5 cloves of Garlic, finely chopped
few sprigs of Curry leaves
5 Green Chilies, finely chopped
1 Red Onion, thinly sliced
1 Green bell pepper, cubed
1/4 cup of Ketchup
4 tsp of Dark soy sauce
2 tsp White vinegar
1/2 tsp of Aginomoto
Salt
4 tsp oil

Method

For the fritters
  • In a mixing bowl, mix baby corn, corn flour, paprika, ginger- garlic paste and season it with salt. Add little water just enough to bind all the ingredients

  • Heat oil for deep frying
  • Gently drop baby corn in fryer. Fry until it turns deep red color. Use an absorbent paper to drain excess oil

For Manchurian
  • In a wok, heat oil. When it is smoky; add garlic, curry leaves, green chilies, onions  and bell pepper. Give it a little stir ( dont cook veggies. More crunchier it tastes better!!)

  • Add ketchup, soy sauce, white vinegar and aginomoto. Mix well and 

  • Add baby corn. On high heat toss all the ingredients. Season with little salt if required

  • Serve hot
     




Oct 31, 2013

Pepper Chicken


Boneless chicken is cooked with thick onion gravy spiced up with lots of pepper is a fantastic treat for a party weekend. I love this recipe so much that, I have ended up making it almost every week. And of course not forget, this is another recipe which I learnt from my mother-in-law Mrs. Mohana Gopi. 

This is also a comfort food during holiday season with long and cold winter nights.  It can be served either as appetizer with reduced gravy or served  on top hot rice with lots of gravy. Also, pepper chicken is an excellent treat for meat lovers!!


Ingredients

500 gms Boneless chicken, cut into 1 inch pieces
1 onion, thinly sliced
1/2 tsp turmeric powder
1 tsp Pepper powder
4 tsp Oil
Salt

For the gravy:
2 Onions, cubed
4 Garlic cloves
1/2 inch Ginger

Method

  • Make a smooth paste of onions, garlic and ginger using a blender
  • In a skillet, heat oil. when it turns smoky, add onions; sautee until it turns transparent
  • Add the chicken, turmeric powder and pepper powder. Stir to coat
  • Return the onion paste to skillet and mix well. Cook in medium-low heat for 10 minutes
  • Adjust salt as per taste and cook for another 15 to 20 minutes (see note)
  • Serve hot
Note:
Cover the skillet if you want more gravy and add 1/2 cup of water or chicken broth. If you dont want gravy , then cook chicken without covering skillet in low heat.

Additionally, bell pepper can also be added.


Sep 10, 2013

Murg Hara-Bhara Kebab



I have been planning to make a chicken appetizer for office lunch quiet sometime. When I opened refrigerator, I saw 2 bunches of coriander leaves and some green chilies, hence stuck with HARA-BHARA Kebab. This recipe is a party appetizer and cooks really fast; and off course it is also an outdoor recipe.

                           

Ingredients

200 gms Chicken Breasts, cubed 1 inch
1 bunch Coriander leaves
3 green chilies
1/2 tsp Pepper powder
1/2 tsp Fennel seeds
1/4 tsp Cumin powder
3 Garlic cloves
1/2 cup white Vinegar
salt
3-4 tsp oil for smearing
skewers
1 red onion, cubed,  1 inch

Method

  1. Make a smooth paste of cilantro, green chilies, pepper powder, fennel seeds, cumin powder, garlic, vinegar and salt
  2. Marinade chicken with this paste for 1 hours
  3. Soak skewers in water for 45 minutes
  4. Thread marinated chicken pieces and red onions alternatively
  5. Place skewers on a preheated griddle or on a grill. Cook evenly on medium heat about 15 to 20 minutes. Smear oil if need. Sprinkle chat masala before serving
                                         
        6. Serve hot


Aug 6, 2013

Lal Murgh Masala

An incredible recipe of chicken  made with onions, tomatoes and blend of different spices. This recipe can be a starter or a excellent combination with chapthi or even a bar snack. 


I am so delighted to post this recipe because Nag made this dish for specially me to start our wonderful weekend. I had a great time assisting him in making this scrumptious dish. 


So here the recipe with detailed instructions.


Ingredients

1 kg Chicken
3 Garlic cloves, crushed
small piece of Ginger, crushed
4 green Chilies, crushed
2 Onions, thinly sliced
2 Tomatoes, diced
1 tsp Paprika
1/2 tsp Gram Masala
1/2 tsp Coriander powder
1/4 tsp Turmeric powder
1/4 tsp Pepper powder
1 tsp kasturi methi
1 cup of water
Salt
5 tsp oil

Procedure

  • In a heavy bottomed vessel, heat oil. Add crushed ginger, garlic and green chilies
  • Add onions and tomatoes. Saute until onions tun transparent
  • Add chicken, paprika  and turmeric powder. Saute for 5 minutes
  • Add garam masala, coriander powder, turmeric powder, pepper powder and water. Cover the vessel and cook in medium -low for 15 minutes
  • Adjust salt as per taste and cook for another 15 to 20 minutes. Until onions and tomatoes completely reduces to form thick gravy. Adjust water for more gravy
  • In the end add kasturi methi and saute for 3-5 minutes
  • Serve hot with chapathi or steamed rice

Jul 1, 2013

Chicken Drumsticks Pepper Fry

Indian chicken dishes is vast and it has innumerable recipes. I am inspired with Chetinad cuisine because of the wide range of spices used in thier cuisine. And the recipe chicken Chetinad has influenced me to create this recipe.

In this recipe, chicken is slow cooked in a heavy bottom vessel until onions melts down to form thick gravy. Chicken drumsticks are braised with freshly made spice rub. Meat is kept moist, juice and tender. This spice rub is made with roasted coriander seeds, mustard seeds, pepper corns, cumin seeds, cinnamon, cardamom and cloves. 



Ingredients

12 Chicken drumsticks
1 pod Garlic, peeled and crushed
4 Green chilies, finely chopped
2 medium sized onions, thinly sliced
1/2 tsp Turmeric powder
4 tsp Oil
Salt

For spice rub
2 tsp Coriander seeds
1 tsp Cumin seeds
2 tsp pepper corns
2 sticks of Cinnamon
4 Cloves
2 Cardamom pods
1/4 tsp Fenugreek seeds

Method

  • In a heavy bottom vessel, roast all the ingredients together in low heat. After it has cooled, grind it into smooth powder

  • In the same vessel, heat oil, add garlic, green chilies and onions.Fry until onions are transparent  Then add turmeric powder

  • Add chicken drumsticks. And cook in medium flame for 15 to 20 minutes

  • Now add spice powder and adjust salt as per taste. In low- medium heat setting, cook chicken for another 20 to 30 minutes until chicken is completely cooked and gravy thickens up

  • Serve hot with steamed rice