Chettinad Chicken Curry

Chettinad is a region from southern state, TamilNadu in India which is acclaimed for Chettinad cuisine. The Chettinad cuisine is known for one the oldest and traditional cuisines in southern India. Now a days many restaurants include Chettinad recipes in their menu and the most popular recipe is chicken Chettinad. The specialty of this recipe is, masalas are made freshly from  herbs and spices.

I wanted to make spicy and meaty gravy for Idli which is my husband favorite combo. So I decided to make this recipe. This cuisine is known for its authenticy and most of the dishes are peppery which has a very strong taste. In order to make the masala, I gathered different kinds of spices like, cinnamon, cloves, mace, fennel, cumin seeds, pepper, red chilies, and coriander seeds.  A perfect blend of these spices gives it distinct aroma and a  sharp taste.

Ingredients

500gms of Chicken, with bones

10- 12 Pear Onions (sambar onions), thinly sliced

2 Large tomatoes, diced

4 cloves of Garlic

1 piece of Ginger

1 cup Coconut milk

1/2 tsp Turmeric powder

1 sprig of Curry leaves

3-4 sprig of Cilantro, finely chopped

Salt

5 tsp Oil

For the spice mix

2 tsp coriander seeds

1/2 tsp cumin seeds

1 tsp fennel seeds

4 red chilies

1 tsp pepper 

1 stick Cinnamon

2 Cloves

1 Cardamom

1 large piece of Mace

Method

• Dry roast all the ingredients listed under spice mix. Cool it and grind it to powder

• Make a paste of ginger, garlic and cilantro

• In a large pot, heat oil, add ginger-garlic-chili paste. Saute for few seconds and then add onions and curry leaves. Fry until it turns transparent

• Add tomatoes and turmeric powder. Saute until tomatoes are cooked

• Next, add ground spice powder and chicken. Mix well and cook for 10 to 15 minutes

• When chicken is half way done, adjust salt as per taste. Add coconut milk and cook for 15 to 20 minutes

• Add cilantro and serve hot

"Hara- Bhara" Chicken Pulav

"Hara- Bhara" Chicken Pulav is a simple and straight forward recipe cooked with a cumulation of chicken, aromatic spices and rice. 

At home, our Sunday lunch is not complete with a non-vegetarian meal and "Chicken Pulav" is on our top ten list. My husband says that he cannot end Sunday without having "Chicken Biryani" or "Chicken Pulav" and long nap after lunch.

I have tried different variations of Chicken Pulav to please my husband because he is my toughest critic. The recipe below is called as "hara-bhara" chicken pulav because I have used lot of greens like green chilies, a big bunch of Pudina , some coriander leaves and Key limes.

Ingredients

1 kg Chicken, Cut on joints

3  cups Basmati Rice

3 Bay leaves

4 Cloves

4 Cardamom

1 stick of Cinnamon

2 Star Anise

1 Onion, cut length wise

4 cloves of Garlic

1 small piece of Ginger

6 Green Chilies

Big bunch of Pudina |mint

Small bunch of Cilantro

Salt

6 tsp Oil

3 Cups of water

 For marinade-

1/2 cup Yogurt

1/2 tsp Red chili powder

1/2 tsp Pepper powder

1/2 Lime

1/2 tsp Salt

Method

• In a large bowl, marinade chicken with yogurt, red chili powder, pepper powder, juice of 1/2 lime and salt. Refrigerate for 1/2 hour

• Using a blender make a coarse paste of ginger, garlic and green chilies
• Again using a blender, maka coarse paste of Mint|pudina and Cilantro. Add very little water if required
• In a pot, heat a tsp of oil or ghee and add washed basmati rice. Fry in medium flame for 5 minutes until rice grains separates out. Keep it aside

• In a pressure cooker, heat oil, add bay leaf, cloves, cinnamon, cardamom, start anise and ginger-garlic-chili paste. Saute for few seconds

• Add onions and fry until it turns transparent

• Add marinated chicken

• Add mint-cilantro paste  and cook for 5 to 10 minutes

• Add rice and adjust salt as per taste. and Add water and stir well

• Cook in medium heat setting for 1 to 2 whistles

• After cooker has cooled serve it with raita, lemon wedges or onion slices

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Chicken Biryani 

Chicken Nugget in Desi Style

"Chicken Nugget in Desi Style" is made from minced chicken breasts along with extremely flavorful condiments like ginger, garlic, pepper, garam masala and ajinomoto. Its an exquisite appetizer!!

Ingredients

250 gms Boneless Chicken, minced

2 cloves of garlic, minced

1 small piece Ginger, minced

1/2 tsp Red Chili powder

1/2 tsp Black pepper powder

1/4 tsp Ajinomoto

Salt

Oil for deep frying

For batter--

1 Egg, beaten

1/2 cup Flour

1/2 cup Breadcrumbs

Method

• In a Mixing bowl, mix chicken with ginger, garlic, red chili powder, black pepper powder, ajinomoto and adjust salt as per taste
• Divide chicken into equal portions. Take each portion and roll it into balls or cylinders. Refrigerate for 30 minutes
• Coat refrigerated chicken balls in flour and dip it in beaten eggs. And then coat it with breadcrumbs
• In a heavy bottom vessel, heat oil for deep frying, gently drop chicken in oil. Fry evenly in medium-low heat setting because breadcrumbs burns fast
• Drain excess oil using absorbent paper
• Serve with tomato ketchup

Tip--

• Since chili powder and pepper is used, it is dark in color. If you don't eat spicy food, then you can eliminate chili powder

Nagdev's Chilly Delight

A party appetizer with magnificent flavors.  This is a popular recipe in my family and also a crowd pleasing appetizer. 

Ingredients

500 gms chicken (with bone or boneless)

1/2 tsp Red Chili Flakes

1/2 tsp Pepper powder

2 sprigs of Curry leaves

2 sprigs of Coriander Leaves

2 sprigs of Mint | Pudina

4 cloves of Garlic, chopped

1 small piece of Ginger, chopped

1 Bell pepper, cut lengthwise

4 tsp Tomato ketchup

6 tsp Oil, divided

Salt

Method

• Marinade chicken with 3 tsp oil, ginger, garlic, pepper powder, chili flakes, coriander, and mint leaves. Refrigerate for 30 minutes
• In a heavy bottom vessel, heat 3 tsp oil, add marinated chicken. Cook in medium-low heat setting for 20 minutes until chicken is completely cooked
• Add bell pepper, tomato ketchup and adjust salt as per taste. In high heat setting fry chicken constantly
• Serve hot. Garnish with coriander leaves if required

Chicken Biryani in Chennai Style

"Chicken Biryani" is an unrivaled recipe. I call "Chicken Biryani" as an entertaining recipe. Typically there are different kinds of biryani recipes across different regions and there are different variations in preparation.

Chicken biryani in Chennai style is a one pot recipe. I have used pressure cooker to make this dish. Though the recipe is simple, it has bold flavors from aromatics and fresh herbs. 

Ingredients

500 gms Chicken, cut on joints

2 Bay Leaf

2 sticks of Cinnamon

4 Cardamon

4 Cloves

1 tsp Fennel seeds

5 cloves of Garlic, minced

1 small piece of Ginger, minced

4 Green chilis, cut lenthwise

1 Onion, chopped lengthwise

1 Tomato, diced

6-10 sprigs of Mint | Pudina, leaves roughly chopped

1 tsp Coriander powder

1/2 tsp Red chili powder

1/4 tsp Turmeric powder

2 cups Basmati Rice | Sonamasoori Rice

1/2 Lemon

Salt

5 tsp Oil

Method

• Heat oil in a pressure cooker, add bay leaf, cinnamon, cloves, cardamom, fennel seeds, ginger garlic, green chilies. Saute for a minute
• Add Onions and fry until it turns transparent

• Add mint, tomato, coriander powder, red chili powder, and turmeric powder. Fry for 2-5 minutes

• Add chicken and mix well. Fry until chicken is partially cooked  for about 10 minutes (if thigh portion is used, fry for another 5 to 10 minutes more. Because it takes more time to cook)

• Add basmati rice (washed twice in cold water) , 3 cups of water and adjust salt as per taste

• Finally add juice of half a lemon
• pressure cook for 3 whistles
• serve hot with raita

Tips:

•  If you are using rice cooker, then follow steps from 1 to 4. In 4th step, cook meat completely before proceeding with remaining steps

Chicken Satay

"Chicken Satay" is a popular recipe of Thai - Cuisine / Malaysian Cuisine. Whenever I go to a Thai restaurant, this is one appetizer that I always order. 

It is prepared using chicken marinated using fresh herbs like lemon grass, ginger, garlic and a variety of sauces. Stay can also be prepared using lamb, beef or pork. But "Chicken Satay" is more crowd pleasing appetizer than any other meat satay.

The recipe and ingredients is simple and easy to follow.

Ingredients

1 lb Chicken Breasts, cut into strips (about 8 nos)

8 Skewers

4 Cloves Garlic, minced

1 inch Ginger, minced

2 Green Onion, minced

1/2 tsp Coriander powder

1/4 tsp Cumin powder

1/4 tsp Turmeric powder

1 tsp dark Soy Sauce

2 tsp Fish Sauce

1/2 Lemon

Salt 

Oil 

Method

• Soak skewers in water for 45 minutes

• Crush minced ginger, garlic and green onions together

• Add coriander powder, cumin powder, turmeric powder, soy sauce, fish sauce, juice of half lemon and adjust salt as per taste. Mix well

• Pour the sauce mix over chicken breast and coat it evenly 

• Refrigerate for 1 hour
• Now thread marinated chicken breasts using skewers
• Place the skewers on a preheated grill or a griddle

• Roast them even on both the sides. Together it takes about 15 to 20 minutes. Smear oil   if required

• Serve hot with grilled vegetables or peanut sauce

                           

Tips --

• One of the main ingredient of Chicken satay is lemon grass. Due to non availability of lemon grass, I have used green onions and lemon juice. 
•  For Curry powder, I have used coriander powder, cumin powder and turmeric
• To increase level of spiciness, either green chili paste or red chili flakes can be added to this recipe

Pudina Chicken Curry

Chicken Curry made with fresh mint and conglomeration of different spices. 

Ingredients

1 Cornish hen | broiler chicken, cut into bite size pieces

1/2 tsp Turmeric powder

1 tsp Coriander powder

1/2 tsp Cumin Powder

1 Onion,  chopped lengthwise

1 Cup Yogurt

4 tsp Oil

 For the masala

1 tsp Fennel seeds

1 Onion, diced

1 Tomato, diced

1 large bunch of Mint | Pudina
6 Green Chilies

3-4 cloves of Garlic

1 small piece of Ginger

Method

         For the masala -

•  Heat 2 tsp oil in a pan, add fennel seeds, ginger, garlic and green chilies. Saute for a minute. Add Onions and fry until it turns transparent

• Add pudina and tomatoes. Saute for 5 minutes

• After it has cooled, puree it 
• In a heavy bottom vessel, heat 2 tsp of oil, add turmeric powder, cumin powder, onions and Chicken. Fry for 2 minutes

• Add the puree and coriander powder. Cook for 10 minutes

• Add yogurt and adjust salt as per taste. Cook for another 15 minutes until gravy thickens

• Serve hot with rice, chapathi or naan

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Radish Chapathi 

Beetroot Chapathi

Murg Bhanjara Kebab

Crowd pleasing spicy appetizer with conglomeration of different spices and herbs.

Ingredients

Cornish hen / Boneless chicken / Chicken drumsticks

2 tsp Curd

1/2 tsp Lemon juice

1/2 tsp Mustard Seeds

1/2 tsp Cumin Seeds

1 tsp Coriander Seeds

1/2 tsp Sesame Seeds

1/2 tsp Red Chili powder

4 Cloves of Garlic

1 inch Ginger

3 Green chilies

1 small bunch of Mint

Salt

Method

• Dry roast mustard seeds, cumin seeds and coriander seeds. Grind them into fine powder (spice powder)

• Make a paste of ginger, garlic and green chilies
• In a mixing bowl, add curd, spice powder, lemon juice, red chili powder, ginger-garlic-chili paste and finely chopped mint. Adjust salt as per taste. Mix well

• Smear this paste on chicken and massage well. Sprinkle some sesame seeds on top of chicken. Refrigerate for 1 hour

• Preheat oven for 350F
• Place chicken on a baking tray inside the oven and cook for 1 hour

• Serve hot

Tips

• You can use any portion of chicken. I have used whole Cornish hen, because the meat is tender and it cooks fast. Other wise, chicken breast, chicken drumsticks can be used. But the cooking time varies