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

Boiled Egg Masala Dry

This is an easy party appetizer made effortlessly. Boiled eggs are spiced up with basic ingredients which are easily available in your pantry. 

We had our friends over weekend for dinner and I was planning for an easy starter. As I was in no mood to chop vegetables besides I was making several other dishes I decided to make this recipe.

Ingredients

Boiled eggs 6, peeled and cut in half

1/2 tsp Mustard Seeds

1 sprig of Curry leaves

1 tsp Chickpea flour

1/2 tsp Red Chili Powder

1/4 tsp Chat Masala
1/2 tsp coriander powder

1/4 tsp Turmeric Powder

1/2 cup of water

1/2 tsp Salt

3 tsp Oil

Method

• In a flat pan, heat oil. add mustard seeds and curry leaves. Add chickpea flour, red chili powder, chat masala, coriander powder, turmeric powder, salt and water with constant stirring for a minute

• Now gently place eggs. Keep in low heat for 5 to 10 minutes and turn each side occasionally

• Serve it as a starter

Chicken Haryali

If you are in good mood for good food, then don't miss this recipe Chicken Haryali. This is one kebab recipe that I am always eager to eat.  Marinated chicken is slowly cooked until it is crisp and tender. It is very moist and juicy when it fresh from oven. 

Traditionally, chicken drumsticks are threaded in skewers and slow cooked in hot clay oven. But you can prepare this dish easily in a oven. Its very inviting and scrumptious recipe. Don't miss trying out this luscious dish!!

Ingredients

4 Chicken Drumsticks

For marinade

1 cup Hung yogurt

2 tsp Chili Powder

1/2 tsp Salt

1/2 tsp Turmeric

1 tsp Ginger- Garlic paste

1 tsp Cumin powder

1/2 tsp pepper powder

1 tsp Lemon Juice

1 tsp Oil

Method

• In a large mixing bowl, mix all the ingredients listed under marinade. Apply marinade mixture all over chicken drumsticks and refrigerate for at least 2 hours
• Preheat oven to 200 degree C
• Place marinated chicken drumsticks in a baking tray and close it with a lid. Cook for 30 minutes 
• After chicken has cooked, place chicken drumsticks on the grill rack and turn heat up to 300 degree C. Cook for 15 to 20 minutes until it is brown and crisp
• Serve hot with lemon wedges and onion slices. Sprinkle some chat masala to add more flavors

Lemon Chili Kebab

Kebabs  are trademark recipes of my brother Nagdev and he is supposed to be master chef in my family. This recipe- Lemon chili kebab is a new addition to his signature recipes of kebabs. 

I have always cherished kebab recipes, and this recipe in particular is completely different form other recipes, because of lemon flavor which overpowers other ingredients. It is zesty, toothsome and a delicious appetizer. Meat lovers will truely fall in love with this recipe.

Ingredients

For kebab

250 gms Chicken breasts, cut into strips

1/2 tsp of Ginger- Garlic paste

1/2 cup Corn flour

1 egg beaten

1/2 tsp salt

1/2 tsp Chili powder

1/4 tsp pepper powder

1/2 lemon

Oil for deep frying

For seasoning

4 tsp oil

1 tsp ginger juliennes

1 tsp garlic minced

3 green chilies, cut lengthwise

1 sprig of curry leaves

Juice of 1 lemon

Method

• In a large mixing bowl, mix ginger-garlic paste, corn flour, salt, juice of half lemon, chili powder and pepper powder. Add beaten egg and mix well
• Heat oil for deep frying
• Dip chicken strips in batter and gently leave it in oil. Fry until it turns brown. Drain excess oil using absorbent paper
• In wok, heat oil, add ginger, garlic, green chilies and curry leaves. Fry until it is crisp
• In high heat, add fried chicken strips, pinch of pepper  and lemon juice. Stir constantly for 2-3 minutes
• Serve hot with onion rings and lemon wedges 

Grilled Chicken Kebab

Chicken Kebab is the most loved appetizer. It is widely popular all around the world, no matter whether it is grilled or deep fried.  It is luscious, juicy with lot of flavors. Chicken is marinated with different kind of spices like ginger, garlic, red chili powder, paprika, pepper and vinegar. 

These kebabs can be a cook-out, picnic or even a family meal. It is a joyful recipe which brings everyone together. I made this recipe on a beautiful long weekend with a company of close friends. As the kebabs came out of the grill, it disappeared in no time :-)

Ingredients

12 Chicken Drumsticks (or chicken breasts)

5-8  Garlic cloves

1 inch piece of ginger

1 tsp Red Chili powder

1/2 tsp Paprika (optional)

1/2 tsp pepper powder

1/2 tsp Cumin powder

3/4 cup White vinegar

Salt

Juice of 1 lime (optional)

Chat masala (optional)

Method

• In a blender, grind ginger, garlic, chili powder, paprika, pepper powder, cumin powder, salt and white vinegar

• Apply marinade mixture over chicken drumsticks and refrigerate for at least 1 hour

• Place chicken drumstick on a preheated grill. Cook evenly only sides in medium flame. Cover the grill while chicken is cooking

• Smear oil with a brush once a while. It takes about 30 - 45 minutes cook one batch 

• Once chicken drumsticks are out from grill, sprinkle chat masala and some lime juice
• Serve hot with lemon wedges and salad

Mutton Gojju

In my house, Sunday's lunch is incomplete without having a meaty meal. On one weekend, I made mutton gojju for lunch served it with mutton biryani and for adding  first mutton recipe my lunch repertoire. 

This recipe is loaded with moist meaty chunks of mutton cooked in onions, green chilies  and coconut cream. 

Ingredients

250 gms Mutton, cut into bite size pieces

1 Onion, finely chopped

3 Green chilies, finely chopped

4 Cloves of Garlic, finley chopped

1/4 tsp Turmeric powder

1/2 tsp Coriander powder

1 scoop of Coconut Cream / 1/2 cup of Coconut milk

salt 

3 tsp oil

 For marinade -

1/2 tsp Red chili powder

1/4 tsp turmeric powder

1/2 tsp coriander powder

1/4 tsp pepper powder

1/4 tsp salt

Method

• Marinade mutton with red chili powder, turmeric powder, coriander powder, pepper powder and salt. Refrigerate for 30 minutes

• In a pressure cooker, heat oil. Add garlic, green chilies and onions. Saute until onions turn transparent

• Then add mutton. Saute for 5 to 10 minutes

• Add turmeric powder and coriander powder. Saute for 2-3 minutes

• Add 1 cup of water and coconut cream

• Adjust salt as per taste. Pressure cook for 15 to 20 minutes 
• Serve hot with steamed rice, chapathi or 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

Motte Palya | Fried Eggs

Boiled eggs sauteed with taco seasoning. Its a great snack and a very good appetizer. Its rich in proteins. 

Egg yolks can be discarded if you don't use it.

Ingredients

6 Hard boiled eggs, diced

1 Onion, finely chopped

1 clove of Garlic, minced

3 sprigs of Green Onions, finely chopped

1 tsp Taco seasoning

Salt

4 tsp Oil

Procedure

• Heat oil in a pan, add garlic and onions. Saute until onions turn transparent
• Add taco seasoning and salt
• Add hard boiled eggs and toss in high heat setting. And fry for 2 minutes
• Turn off flame and add green onions

Tip-

•  If you don't have taco seasoning then you can use combination of - 1/2 tsp  Cayenne pepper, 1/2 tsp red chili powder, 1/2 tsp cumin powder, 2 tsp coriander powder, 1 tsp smoked paprika, 1 tsp oregano, and salt

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

Ocean Perch Fritters

If you are in good mood for sea food, then look out for "Ocean Perch". It is very tasty and tender with lot of moisture. Also, its very healthy and economical and saves your time in cooking.

This recipe is deep-fried and requires marination. The initial steps of this recipe can  be prepared in advance and helps to save your time.

Ingredients

5 Ocean Perch fillets, cut into 2X2 inch pieces with the skin

Oil for deep frying

For Marinade-

1 tsp Fenugreek seed powder

2 Cloves of garlic, minced

1 small piece of Ginger, minced

1 tsp Kashmiri Red Chili powder or Spanish Paprika

1 tsp Rice Flour

1 tsp Oil

Salt

Method

• In a mixing bowl, mix fenugreek seed powder, ginger, garlic, kashmiri red chili powder, oil and salt. 

• Add ocean perch fillets to mixing bowl and mix well

• Refrigerate for 1 to 2 hours
• Add rice flour just before deep frying and mix well

• Heat oil for deep- frying in a heavy bottom vessel. Add fish gently to the oil. Fry on both the sides in medium- high heat setting. Use a paper towel to drain excess oil

• Serve hot

Tip-

Instead of refrigerating fish, you can freeze it for later use. Thaw fish just before deep frying. 

Ocean Perch Fry

Very simple recipe flavored with coriander leaves, lemon and spiced with green chilies.

Ingredients

 6 Ocean Perch fillets

1 small bunch of Coriander Leaves | Cilantro

3 Cloves of Garlic

1 inch Ginger

4 Green Chilies

1/4 tsp Turmeric

1/2 tsp Rice flour 

1 Lemon 

Salt

2 tsp Grape seed oil

Method

• Using a blender, make a coarse paste of ginger, garlic, coriander leaves, turmeric, salt and lemon

• To this paste, add rice flour and mix well

• Apply this paste over ocean perch fillets and refrigerate  for 45 minutes

• Heat oil in a pan. Gently place ocean fillets in a greased pan. Pan fry fillets evenly on both the sides

• Serve hot with lettuce salad and lemon wedges