Muslim Style Chicken Kuzhambu

I will say this is the best ever Chicken Kuzhambu, which tastes awesome with hot steaming rice. Its very easy to prepare too. One of the best chicken gravies to try on. The recipe follows..

Recipe For : 2

Preparation Time :45 minutes

Ingredients:

Chicken                     - 1/2 kg
Big Onion                  - 2
Tomato                       - 2
Green Chili                 - 1
Chopped Coconut       - 1/4 cup
Yogurt                         - 1/4 cup (Curd)
Ginger- Garlic paste    - 2 tsp
Salt                              - As required
Turmeric Powder         - 1/4 tsp
Chili Powder                - 1 tsp
Coriander Leaves         - few
Mint Leaves                  - few
Oil                                 - 2 tbsp

To Powder:

Cumin Seeds      - 1/4 tsp (Seeragam)
Fennel Seeds      - 1/4 tsp (Sombu)
Black Pepper      - 6 to 8 (Milagu)
Cinnamon Stick  - 1 (Pattai)
Cloves                 - 2 (Krambu)
Green Cardamom- 2 (Elakkai)

Procedure:

• Wash chicken well. Chop Big onion lengthwise. Slit Green Chili. Chop finely tomato. Grind coconut to a smooth paste adding little water. Dry roast cumin seeds, fennel seeds , black pepper and powder it along with cinnamon stick, cloves and green cardamom.
• Heat oil in a heavy bottomed pan. When its hot, add chopped onions and slit green chili to it.
• Saute till onions turn translucent and then add chopped tomatoes.
• After both onions and tomatoes are cooked together well, add coriander and mint leaves.
• Add Ginger- Garlic paste and saute till the raw flavor goes off.
• Now add Chicken and also Salt, Turmeric powder and Chili powder. Adjust the spice according to your taste. Also add yogurt (curd).
• Give everything a good stir. Cover the pan with a lid and cook in medium flame. No need to add water. Chicken will start oozing out water and cook in its own water. Keep on stirring in between.
• After chicken is cooked, add ground coconut paste.  Switch off the flame in another 5 minutes. Your tempting chicken gravy is ready. It goes very well with hot steaming rice.

Popcorn Chicken

Who will say no to this tempting popcorn chicken?? You can easily prepare this at home. It just involves few steps.  

• Marinating the Chicken
• Add Maida to remove excess moisture
• Dip it in egg
• Coat it with flour mix and then deep fry it.

Very easy. Isn't it?? The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes + Time for marination

Ingredients:

Boneless Chicken       - 250gm
Maida                          - 1/4 cup (All Purpose Flour)
Egg                              -2
Chat masala                 - a pinch ( optional)
Oil                                - For frying

For Marinating Chicken:

Ginger-Garlic paste    - 2 tbsp
Salt                              - As required
Chili Powder               - 2 tbsp
Pepper Powder            - 1 tsp
Lemon                         - 1/2

For Coating the chicken:

Maida                          - 1/2 cup (All Purpose Flour)
Corn Flour                  - 1/2 cup
Salt                              - As required
Chili Powder               - 1 tsp
Pepper Powder            - 1/4 tsp

Procedure:

• Chop chicken into bite size pieces. Marinate it with Ginger-Garlic paste, salt, chili powder, pepper powder and lemon juice for about 1 to 2 hours. Adjust the spice according to your taste.
• Take a bowl. Add everything under 'For Coating the chicken'. Mix it well.
• Beat eggs together.
• Now take marinated chicken in a plate. Just to absorb excess moisture, add maida in small instances. To the maximum you will need 1/4 cup of maida. 
• Then dip maida added chicken in egg and immediately coat it with the flour mix for coating the chicken.
• As soon as you coat the chicken, place it in a colander and toss it to remove excess flour and fry it in hot oil.
• Drain excess oil and serve it with Tomato ketchup and Mayonnaise. You can also sprinkle little chat masala over fried popcorn chicken to enhance its taste.

Chettinadu Kozhi Varuval

This tasty Chettinadu Kozhi Varuval can be prepared with very less oil. Chicken is marinated first with a spicy masala and then its cooked in medium flame in its own water. One of the best chicken recipes that goes well with both rice and chapathi/Roti.. The recipe follows..

Recipe For : 2

Preparation Time : 40 minutes + Marination Time

Ingredients:

Chicken with bones         - 250 gm
Salt                                   - As required
Turmeric Powder             - 1/4 tsp
Lemon                              - 1/2
Rice Flour                         - 2 tbsp
Curry Leaves                    - few
Oil                                     - 3 tbsp

To Grind:

Big Onion                - 2
Chopped Ginger      - 2 tsp
Chopped Garlic       - 2 tsp
Green Chili              - 2
Dry Red Chili          - 2

Procedure:

• Wash chicken well. Grind everything under ' To Grind' adding little water. Extract juice from lemon. Crush curry leaves. 
•  Take a bowl. Add chicken, ground masala, salt, turmeric powder, lemon juice, curry leaves and rice flour to it. Mix everything well. Set it aside for an hour or two. You can also keep marinated chicken in fridge for better absorption of masala.
• Heat oil in a heavy bottomed pan. When its hot, add marinated chicken to it. Cover with a lid and cook in medium flame till chicken is cooked completely. Keep on stirring in between to prevent chicken from getting burnt. No need to add water as chicken will ooze out its own water. 
• Enjoy your Chettinadu Kozhi Varuval with Chapathi/Roti. It also tastes so good with plain rice.

Tawa Chicken Fry

This is the way to prepare chicken fry in an healthier way. It needs just handful of ingredients and very little oil. You will also find this tawa chicken fry equally tasty as usual chicken fry. Just a little patience is needed to prepare this fry. Go ahead with the recipe and enjoy your chicken fry in healthier way..

Recipe For : 2

Preparation Time: 40 minutes

Ingredients:

Boneless Chicken          - 200 gm
Ginger-Garlic paste       - 2 tbsp
Salt                                - As required
Turmeric Powder          - a pinch
Chili Powder                 - 2 tsp
Garam Masala Powder - 1 tsp
Oil                                 - 2 tbsp (Little more if needed)
Coriander Leaves          - For Garnishing

Procedure:

• Wash well chicken. Marinate it with Ginger-Garlic paste, Salt, Turmeric powder and Chili powder for at-least an hour. More the marination time, tastier the chicken is.
• Heat oil in a pan, preferably non-stick pan. When its hot, add marinated chicken. Cover with a lid and cook chicken in medium flame. Chicken will start oozing water in sometime. Cook it till chicken is cooked completely. Drizzle some oil if needed. Keep on stirring in between to prevent chicken from getting burnt. 
• Once chicken is cooked completely and it turned crispier, add Garam Masala powder, Coriander leaves and switch off the flame.
• Your delicious chicken fry is prepared in an healthier way. Enjoy it as you like!!!

Baduga Koi Udka (Baduga style Kozhi curry / Baduga style chicken gravy)

Looking for a alternate Chicken gravy for rice?? Today's recipe is Baduga style chicken gravy which i got to know from one  of my cook book collections. The gravy was rich, unique and tasty as well. One of the must try recipes for chicken lovers.. The recipe follows..

Recipe For :2

Preparation Time : 45 minutes + Marination time

Ingredients:

Chicken                  - 1/2 kg
Small Onion           - 100 gm
Salt                         - As required
Turmeric Powder   - 1/4 tsp
Mustard Seeds       - 1/2 tsp
Curry Leaves          - few
Oil                          - 2 tbsp

Dry Roast And Grind :

Dry Red Chili        - 4
Coriander Seeds     - 1/2 tsp (Malli)
Cumin Seeds          - 1/4 tsp (Seeragam)
Black Pepper          - 6 to 8

Roast in Oil And Grind:

Fennel seeds        - 1/4 tsp (Perunjeeragam / Sombu)
Cinnamon Stick   - 1  (Pattai)
Cloves                  - 2  (Krambu)
Cardamom            - 2 (Elakkai)
Small Onion          - 100 gm

Procedure:

• Dry roast and grind everything under ' Dry roast and grind'. Dry roast each separately and take it out in a plate. Grind everything together adding little water after its cooled down. 
• Roast in oil and grind everything under ' Roast in oil and grind' adding little water. 
• Wash chicken. Marinate it with both masalas, salt and turmeric powder for an hour at least. More the marination time, tastier the gravy is.
• Finely chop remaining onions.
• Heat oil in a pan. Add mustard seeds to it. When they splutter add chopped onions and curry leaves to it,
• After the onions turn translucent add marinated chicken.
• Cover with a lid and cook the gravy. When the chicken oozes out water, add 1/2 cup of hot water and cook the gravy till chicken is cooked well. keep on stirring in between to prevent chicken from getting burnt.
• Enjoy your chicken curry with hot steaming rice!!

Chicken Kolhapuri

Here is the recipe for super tempting, hot and spicy Kohlapuri Chicken gravy which tastes awesome with Rice or Chapathi or Roti. Here you go!!

Recipe For : 2

Preparation Time : 40 minutes

Ingredients:

Chicken                        - 1/2 kg
Big Onion                     - 2
Ginger-Garlic paste      - 1 tbsp
Cumin Seeds                 - 1/2 tsp (Seeragam)
Salt                                - As required
Turmeric Powder          - 1/4 tsp
Coriander Leaves          - few
Curry Leaves                 - few
Oil                                  - 2 tbsp

Dry Roast And Powder:

Dry Red Chili          - 4
Fennel Seeds            - 1/2 tsp (Sombu/Perunjeeragam)
Whole Black Pepper - 8 to 10
Poppy Seeds              - 1/2 tsp (Khasa Khasa)
Sesame Seeds            - 1/2 tsp (Ellu)
Grated Coconut         - 1/4 cup
Cloves                        - 2
Nutmeg                      - 1
Mace                          - 1
Green Cardamom      - 2

Procedure:

• Wash well chicken. Chop finely Big onion. Dry roast and powder everything under ' To Dry Roast And Powder'.
• Heat oil in  a pan. Add cumin seeds to it. When they splutter add chopped onions to it. 
• After they turn translucent, add Ginger- Garlic paste to it.
• Saute till raw flavor goes off and after that add washed chicken pieces to the pan.
• Add  enough salt and turmeric powder to the pan. Cover with a lid and cook it. 
• You will see chicken slowly oozing out water. Now add 1 cup of water. When chicken is half cooked, add ground powder.
• Cook in a medium flame, till chicken is cooked completely. Adjust the gravy consistency according to your requirement. Enjoy your chicken kolhapuri with Rice, Chapathi/Roti of your choice.

Chicken Kuzhambu For Idli

Idli and Chicken Kuzhambu always make a perfect combo!!! This chicken kuzhambu is prepared specially to have with Idli..  Give a try to this Chicken Kuzhambu and hot steaming Idli  combo once and you will surely fall for it. 

Recipe For : 2

Preparation Time : 45 minutes

Ingredients:

Chicken                     - 1/2 kg
Cinnamon Stick        - 1
Fennel Seeds             - 1/2 tsp (Perunseeragam / Sombu)
Big Onion                  - 2
Green Chili                - 2
Tomato                      - 2
Ginger-Garlic Paste   - 2 tsp
Salt                             - As required
Turmeric Powder       - 1/2 tsp
Chili Powder              - 2 tsp
Curry Leaves               - few
Oil                               - 3 tbsp

To Dry Roast And Powder:

Dry Red Chili       - 3
Coriander Seeds    - 1/2 tsp (Malli)
Black Pepper         - 1/2 tsp
Cumin Seeds         - 1/2 tsp (Seeragam)
Fennel Seeds         - 1/4 tsp (Perunseeragam / Sombu)
Fenugreek Seeds   - 1/4 tsp (Vendhayam)

To Dry Roast And Grind:

Grated Coconut     - 1/4 cup
Fennel Seeds         - 1/4 tsp

Procedure:

• Dry roast and powder everything under ' To Dry Roast And Powder'. Dry roast and grind everything under 'To Dry Roast And Grind' adding little water. Wash chicken well. Marinate it with ground powder, ground masala, enough salt, half ginger-garlic paste, a pinch turmeric powder for at-least an hour.
• Chop finely Big onion and tomato. Slit green chili.
• Heat oil in a pan. Add cinnamon stick and fennel seeds to it. 
• After a minute, add chopped onions, slit green chili and curry leaves to it.
• After the onions turn translucent, add remaining ginger-garlic paste.
• Saute till raw flavor goes off, and after that add chopped tomatoes.
• After both onions and tomatoes are cooked completely, add marinated chicken.
• Add also needed salt, turmeric powder and chili powder.
• Cover with a lid and cook the gravy. You can see chicken slowly oozing out water.
• Stir in between to prevent chicken from getting burnt. Cook till chicken is cooked completely.
• It makes the perfect side dish for Idli. It also tastes good with rice.  

Chettinadu Kozhi Milagu Varuval (Chettinadu Chicken Pepper Fry)

Today's recipe is double spicy, extra flavorful and super tasty Chettinadu Kozhi Milagu Varuval. It tastes good with almost everything. You can have it with plain rice or pulao or even with Chapathi/Roti. What ever the main dish is, this recipe will turn it to a ultimate hit.. The recipe follows..

Recipe For : 2

Preparation Time : 40 minutes + Marination time for chicken

Ingredients:

Chicken                      - 1/2 kg
Big Onion                   - 2
Tomato                       - 2
Ginger - Garlic paste  - 1 tbsp
Salt                              - As required
Turmeric Powder        - 1/4 tsp
Coriander Powder       - 2 tsp
Pepper Powder            - 2 tsp
Whole Garam Masala  - Each 2
Lemon                          - 1/2
Curry Leaves                - few
Oil                                 - 2 tbsp

For Chicken Marination:

Ginger- Garlic paste     - 1 tbsp
Salt                                - As required
Turmeric Powder          - 1/4 tsp
Chili Powder                 - 1 tsp

Procedure:

• Wash chicken and marinate with  the ingredients under ' For Chicken Marination' for about an hour. Chop finely Big onion and tomato.
• Heat oil in a pan. Add whole garam masala to it. Whole garam masala includes cinnamon stick, cloves, star aniseeds and green cardamom.
• After a minute add chopped onions and curry leaves.
• After the onions turn translucent add Ginger-Garlic paste.
• Saute till raw flavor goes off and after that add chopped tomatoes.
• Add also salt and turmeric powder. Cover with a lid and cook till both onions and tomatoes are cooked well.
• Add marinated chicken after that. Add also coriander powder and pepper powder.
• Cover with a lid and cook in medium flame. You can see chicken oozing out water. saute in between and cook until chicken is cooked completely.
• Add lemon juice and switch off the flame. Enjoy your Chettinadu Kozhi Milagu Varuval with either rice or with chapathi/roti.

Harya Chicken Masala

One of my good friends and neighbor's mom visited her last month. We had a great time during her visit. When ever she cooked something special, she used to send it in a big box for us too.. Really enjoyed her love and care.

She also gave me a handful of wonderful recipes.. I will be posting all her recipes in coming days. One such recipe is Harya Masala which means Green masala or pachai masala because of its color. She gave this recipe for mutton, whereas i prepared chicken gravy with that..

Thank you for the recipe amma!! Here is her first recipe..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Chicken                     - 250 gm
Salt                            - As required
Oil                             - 2 tbsp

To Grind:

Tomato                      - 2
Chopped Ginger        - 2 tsp
Chopped Garlic         - 2 tsp
Green Chili                - 4 to 6
Black Pepper             - 8 to 10
Coriander Leaves      - 2 handful

Procedure:

• Wash well chicken. Make sure chicken is with bones and also in medium size.
• Grind everything under ' To Grind' coarsely.
• Heat oil in a cooker. Add washed chicken to it. Saute for 2 minutes and then add ground masala.
• Saute till raw flavor goes off. After that add salt and turmeric powder to it. Add also enough water to it. Cook it for a whistle and after that reduce the flame to low and cook it for 10 more minutes.
• After the pressure subsides, transfer the gravy to a pan. Cook it in a low flame until the gravy thickens.
• Enjoy Harya masala with Chapathi/ Roti of your choice.

Chicken Chops

I have heard many people saying that they like deep fried chicken starters than that of Chicken gravies. Though everyone of us know very well that deep fried chicken have unsaturated fatty acids, we couldn't stop ourselves from eating such foods. The reason is the taste which we couldn't get in gravies. Don't worry!!!  Today's recipe will give you the satisfaction of eating some deep fried chicken dish which is originally prepared  with very much less oil.

Here is the recipe for Chicken Chops!!!

Recipe For : 2

Preparation Time : 40 minutes

Ingredients:

Chicken Leg piece            - 4
Big Onion                         - 2
Tomato                             - 2
Ginger- Garlic paste         - 1 tbsp
Yogurt                            - 1/4 cup
Salt                                   - As required
Turmeric Powder               - 1/4 tsp
Chili Powder                     - 1 tsp
Coriander Powder             - 1 tsp
Garam Masala Powder      - 1/2 tsp
Coriander Leaves              - few
Mint Leaves                       - few
Oil                                      - 2 tbsp

Procedure:

• Wash well chicken. I have used Leg piece for this recipe. You can use any part of chicken as well. But make sure the pieces are big. Chops are usually prepared with Big chicken pieces.
• Chop finely Big onion and tomato.
• Heat oil in a pan. Add chopped onions to it. After the onions turn translucent, add Ginger - Garlic paste.
• After the raw flavor goes off, add chopped tomatoes to it.
• Add also salt, Turmeric powder, Chili powder and coriander powder to the pan.
• Cover with a lid and cook it. 
• After both onions and tomatoes are cooked well add yogurt and washed chicken pieces to it. 
• Cover with a lid and cook the gravy in medium flame.You can see chicken oozing out water and it will cook in its own juice. No need to add much oil.
• Keep on stirring in between. See to that chicken don't get burned.  Switch off the flame, after chicken has cooked completely.
• Add Corinader leaves, Mint leaves, Garam Masala Powder and switch off the flame. Enjoy your juicy chicken chops..

Salem Chicken Kuzhambu

Salem Chicken Kuzhambu

This is not the usual Chicken Kuzhambu. It does n't use Coconut at all. It uses Yogurt instead. Chicken is marinated in yogurt and spices and added to the Onion- Tomato gravy. Hence chicken will be very much softer and juicier. It tastes so good with Rice..

Here is the recipe..

Ingredients: (Recipe For 2)

To Marinate:

Chicken                 - 250gm

Yogurt                   - 1/4 cup

Salt                        - As required

Turmeric Powder  - a pinch

Chili Powder         - 1/4 tsp

Pepper Powder      - 1/4 tsp

For the Gravy:

Whole Garam Masala       - Each 2

Big Onion                         - 2

Tomatoes                          - 2

Ginger- Garlic Paste        - 1 tbsp

Salt                                   - As required

Turmeric Powder             - a pinch

Chili Powder                    - 1/2 tsp

Cumin Powder                 - 1/2 tsp

Coriander Powder           - 1/2 tsp

Garam Masala Powder    - 1/2 tsp

Oil                                    - 2 tbsp

Coriander Leaves             - few

Procedure:

• Wash chicken well and marinate it in salt, turmeric powder, chili powder , pepper powder and yogurt for an hour.
• Heat oil in a pan. Add whole Garam Masala. After a minute, add chopped onions.
• When the onions are translucent, add Ginger-Garlic paste. 
• After the raw flavor goes off, add chopped tomatoes.
• Add all powders except Garam Masala powder and salt.
• Cover with a lid and cook in medium flame.
• After both onions and tomatoes are cooked, pour in the marinated chicken along with the marination.
• Cover with a lid and cook the chicken. Chicken will slowly ooze out its water and cook in its own water.
• After the chicken is completely cooked, add Garam Masala powder and serve it.

Chicken Bhuna Masala

Chicken Bhuna Masala

Here is the recipe, which will definitely impress your guests .. Chicken Bhuna Masala, the chicken  is  marinated well, cooked in slow flame in its own juice. It needs just handful of ingredients. Once you try this recipe, you will surely like it..

Here is that amazing recipe..

Ingredients:

Chicken Leg Piece      - 3

Dry Red Chilli            -  8 - 10

Garlic Pods                 - 6 - 8

Yogurt                        - 1/4 cup

Salt                             - As required

Vinegar                      - 1 tsp

Oil                              - 1 tbsp

Procedure:

• Add Dry Red chilies to a pan. Add enough water to soak chilies. Add also vinegar. Now boil the mixture, till the chilies are cooked. Take out the chilies .
• Grind red chilies and garlic together.
• Wash and take chicken leg piece in  a bowl.
• Add ground Red Chilli-Garlic paste, salt, Garam Masala powder and yogurt to the chicken and marinate for 2 hrs.
• After 2 hrs, take a Non-Stick pan. Add oil to it. Add marinated chicken to the pan. Cover with a lid and cook in a slow flame.
• No need to add more oil.  Since we are cooking with a lid, chicken will cook on its own juice.
• Keep on stirring in between. See to that chicken didn't get break.
• Serve hot, after the chicken has been cooked completely.
• Enjoy your Chicken!!!

  

Coriander Chicken

Coriander Chicken

Here is another awesome, flavorful and exciting recipe with Chicken.. Those who love chicken Briyani, will love this gravy for sure. It just tastes like the Briyani gravy which we prepare to mix with Rice. You can prepare this gravy in just 15 minutes.. 

Here its that simple, yet fantastic recipe...

Ingredients:

To Grind (1):

Coriander             - 2 handsful

Green Chilli         - 3

Curry Leaves       - few

To Grind (2):

Chopped Coconut       - 2 tbsp

Poppy Seeds               - 1/2 tsp

For Gravy:

Chicken                          - 200 gm (Chopped into medium size pieces)

Cumin Seeds                  - 1/2 tsp

Coriander Seeds             - 1/2 tsp  (Malli)

Ginger-Garlic Paste        -  1 tbsp

Salt                                  - As required

Turmeric Powder            - 1/4 tsp

Curd                                - 2 tbsp

Oil                                   - As required

Procedure:

• Grind everything under 'To Grind 1' and 'To Grind 2' separately.
• Coarsely Grind Coriander Seeds.
• Heat oil in  a cooker. When the oil is hot, add cumin seeds. When they crackle, add crushed coriander seeds.
• After some time, add Ginger-Garlic paste. Saute them well..
• Add 'To Grind(2)' Masala and Turmeric powder.
• Mix both well.. After 2-3 minutes add 'To Grind(1)' Masala .
• Saute well till the raw flavor of the coriander goes off.
• Add  chicken and enough salt. Mix everything well.
• Add curd and enough water. Close the cooker lid and cook it till the chicken is cooked.
• Serve it with Roti or Chapathi.
• I Served it with Pulkha Roti.

Chicken Dosai

Chicken Dosai

Finally its the weekend!! Usually i don't want to spend much time in kitchen during weekends, But i  also need an extra-ordinary dish.  Chicken Dosai is one such extra ordinary dish. You can prepare it easily. But can definitely term it as  a 'Weekend Treat'. Here goes the recipe

 

Ingredients: (Makes Three Dosais)

Dosai Batter                     - 1 cup

Boneless Chicken            - 200 gm

Ginger Garlic Paste         - 1 tbsp

Salt                                    - As required

Turmeric Powder              - 1/4 tsp

Chilli Powder                    - 1/2 tsp

Coriander Powder             - 1/2 tsp

Cumin Powder                  - 1/4 tsp

Garam Masala Powder     - 1/2 tsp

Oil                                      - As required

Procedure:

• Wash and chop Boneless chicken into small pieces.
• Heat oil in  a pan. Add ginger garlic paste. Keep on sauteing it. After some seconds add in chicken.
• Close the pan with a lid and cook it..
• After 7-9 minutes, add salt and all powders except garam masala powder to the chicken.
• Now you can cook the chicken without lid. keep on sauteing it till the chicken is cooked completely and its roasted well.
• Switch off the flame and add Garam Masala Powder.
• Now our chicken stuffing is ready.

• Heat the Dosai pan. Add gingelly oil add the batter to the pan and expand it. Place the chicken stuffing on the  dosai. Apply oil to it.

• . Once both sides are done, remove from the flame and serve it!!!
• Its best when served it  with Coconut Chutney.

Chicken Kazza

Chicken Kazza

Chicken Kazza is a rich & spicy gravy... You can have this gravy with almost everything..Rice, Chapathi , Dosai, Idli or even with Roti.. Its a very aromatic gravy.. If you are a chicken lover, you will surely love this gravy. 

And one more thing.. This recipe is our blog's 100th post.. Here goes the recipe!!

Ingredients:

To Marinate:

Chicken (With Bones)    - 1/2 kg

Ginger-Garlic Paste        - 2 tbsp

Red Chilli Paste              - 1 tbsp

Salt                                  - As required

Turmeric Powder            - 1/2 tsp

Cumin Powder                - 1 tbsp

Others:

Big onions                      - 4 or 5

Tomato                           - 1

Ginger-Garlic Paste       - 1 tbsp

Garlic Pods                    - 3

Oil                                   - As required

Coriander Leaves            - few

Powders:

Salt                                  - As required

Turmeric Powder            - 1/2 tsp

Cumin Powder                - 1 tbsp

Coriander Powder           - 1 tbsp

Chilli Powder                  - 1 tsp

Red Chilli Paste              - 1 tbsp

Garam Masala Powder   - 1 tbsp

Whole Garam Masala     - Everything 2

Sugar                               - a pinch

Procedure:

• Marinate everything under 'To Marinate' for at-least 2 hours. Chop finely onions and garlic. Grind tomato.
• Heat oil in a cooker.. Add whole garam masala.. After a second add onions and garlic.. When the onions become translucent add tomato paste.
• Add in everything under 'powders' .. saute it till the raw smell goes off..
• Add the marinated chicken and enough water..Mix the gravy well.. Close the lid and keep the cooker for 1 whistle. Reduce the flame and switch it off in another 10 minutes.
• Garnish with coriander leaves and serve!!!

Pepper Chicken

Pepper Chicken

Its one of the tastiest chicken gravies.. When you cook pepper chicken at home, you can feel the nice aroma surrounding you for the whole day.. Recipe needs just basic ingredients, but the taste is amazing... Its a versatile gravy.. Goes well with Chapathi, Roti, Pulkha and even Rice.

Just make the gravy very thick to be used as the best side-dish for Fried Rice..

The recipe follows!!

Ingredients:

For Masala:

Dry Chillies        -  3

Pepper                -  8-10

Cumin Seeds      -  1 tsp  (Seeragam)

Fennel Seeds      -  1 tsp  (Sombu)

Ginger                -  1 & 1/2 inch size

Garlic Pods         -  4-5

Others:

Chicken                         - 250gm

Big Onion                     - 2

Tomato                          - 2

Whole Garam Masala   - Each 2

Salt                                - As required

Turmeric powder           - 1/2  tsp

Garam Masala Powder  - 1 tsp

Oil                                  - As required

Procedure:

• Wash and cut chicken into medium size pieces.
• Chop finely onions and tomatoes.. 
• Dry roast everything under 'for masala' . Cool it and grind it with water.
• Heat oil in cooker.. Add whole garam masala.. After a minute add onions..
• Saute till it become translucent .. After that add chicken.
• When chicken oozes out water add tomatoes.
• Add the ground masala, when the tomatoes are cooked slightly..
• then add salt, turmeric powder and enough water..
• Close the cooker and switch it off in  5 whistles..
• When the pressure subsides, transfer it to a pan..keep the pan in low flame and wait till the gravy thickens. Switch off the flame and add Garam Masala Powder.
• Garnish with coriander leaves and serve with chapthai, roti or rice..

I am serving it with Pulkha..

Adjust spice according to your taste!!