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.

Kari Anam

Kari Anam is nothing but Muslim style Chicken Kulambu (Chicken Gravy) . This recipe is for those who is looking for a different chicken kulambu recipe.  Give a try to this different, tasty and exciting Kari Anam recipe once. The recipe follows..

Recipe For : 2

Preparation Time : 40 minutes + Marination Time

Ingredients:

Chicken                     - 1/2 kg
Potato                        - 1 (Big Size)
Small Onion              - Around 10 to 12
Ginger-Garlic Paste   - 1 tbsp
Grated Coconut         - 1/4 cup
Cinnamon Stick         - 1 (Pattai)
Cloves                        - 2 (Krambu)
Green Cardamom       - 2 (Elakkai)
Curry Leaves              - few
Oil                               - 2 tbsp

For Marinating Chicken:

Curd                               - 1/4 cup
Turmeric Powder           - 1/4 tsp
Chili Powder                  - 2 tsp
Garam Masala Powder   - 1/2 tsp
Green chili                      - 2

Procedure:

• Cut Chicken into medium size pieces. Chop finely green chili. Marinate chicken with Curd, Turmeric powder, Chili powder, Garam Masala Powder and chopped green chili for an hour.
• Chop small onion into two. Chop Potato into medium size pieces. Extract thick coconut milk from coconut. You can click here for knowing how to extract coconut milk from coconut.
• Heat oil in a pan. When its hot, add cinnamon stick, cloves and green cardamom.
• Add chopped onions and curry leaves after a minute.  When the onions turn translucent, add Ginger-Garlic paste.
• Saute till raw flavor goes off, and after that add marinated chicken.
• Cover with a lid and cook in medium flame. You can see chicken slowly oozing out water. 
• When chicken is half cooked, add in chopped potato.
• Mix everything well and cook in medium flame till both chicken and potato are cooked completely. Add some more salt if needed. Adjust the spice according to your taste.
• Add coconut milk after both chicken and potato is cooked. When the gravy starts boiling again, switch off the flame. Your Kari Anam is ready.. It tastes so good with rice..

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.  

Naatu kozhi Kuzhambu (Country Style Chicken Gravy)

This is the recipe which was sent to me by One of our Page members and my dear friend. She also mentioned that its her signature dish and when ever she prepares this dish it turns awesome.. The masala which we are adding is the reason behind this tasty gravy.. Thanks for revealing your secret masala ,dear deepa!!..

Would you also like to share your signature dish?? Please write me back, will write a post on it so that it benefits others too..

Here comes  Deepa's Signature dish recipe...

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Chicken - 250 gm
Bay Leaf - 1
Salt - As required
Turmeric Powder - 1/4 tsp
Sambar Powder - 2 tsp
Curry Leaves - few
Gingelly Oil - 2 tbsp

To Saute in oil and Grind:

Cloves - 2
Cardamom - 2
Cinnamon Stick - 1
Cumin seeds -1 tsp Black Pepper - 8 to 10
small onions -10 to 15
Chopped Coconut - 1/4 cup


Procedure:

• Peel and wash small onions. Wash chicken well.
• Saute in oil and grind everything under ' To Saute in oil and grind'.
• Add Gingelly oil to a cooker. When the oil is hot, add Bay leaf and curry leaves.
• After a minute, add washed chicken. Saute it for five more minutes.
• By now, chicken would have started oozing out water. And now, add ground masala.
• Add also enough salt, turmeric powder and Sambar powder.
• Saute till the raw flavor of masala goes off. Add enough water and cook for 3 whistles.
• If you think the kuzhambu is watery, transfer to a pan and cook in low flame, so that it become thick.

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.

Malvani Chicken (Konkani Style Chicken)

Malvani Chicken (Konkani Style Chicken)

Thinking of preparing Chicken Gravy?? Why don't you give a try to this Konkani style,  Malvani Chicken Gravy??

Here is the Western Coastal side chicken recipe!!!  Chicken cooked in, coconut paste and in spices.  Though, it involves little more steps, for preparing this chicken, its worth it.. Just follow the recipe.. You will get an extra-ordinary chicken gravy for rice..

Ingredients: (Recipe For 2)

To Grind (1) :

Red Chilli             - 1

Coriander Seeds   - 1/2 tsp

Whole Pepper       - 1/2 tsp

Cinnamon Stick    - 1

Big Onions            - 2

Grated Coconut     - 2 tbsp

To Grind(2): 

Chopped Ginger    - 2 tsp

Chopped Garlic     - 2 tsp

Green Chilli           - 1

For the Gravy:

Chicken (With Bones)      - 250gm

Malvani Masala Powder   - 1 tbsp

Turmeric Powder              - 1/4 tsp

Garam Masala Powder      - 1/2 tsp

Salt                                     - As required

Grated Coconut                  - 3 tbsp

Oil                                      - As required

Procedure:

Procedure For 'To Grind ( 1)':

• Chop Big onions. Grind grated coconut to a smooth paste, adding little water.
• Heat oil in a pan. Add red chilli, coriander seeds, pepper, and cinnamon sticks to it.
• Saute it for some time, and then add chopped onions.
• When onions are translucent, add coconut paste.
• Saute for some time. Let the mixture cool, and grind it.

Procedure For 'To Grind ( 2)':

• Grind giner , garlic and green chilli

Procedure For The Gravy:

• Heat oil in a pan. Add 'To Grind (2)' i.e, Ginger, Garlic and green chilli paste.
• After the raw flavor goes off, add 'To Grind(1)'. 
• Add also Turmeric powder and .Malvani Masla Powder.
• When the masala is cooked little, add chicken and enough salt.
• Add water needed for the gravy and close the pan with a lid.
• Cook until chicken is completely cooked. Keep on stirring in between. Switch off the flame and add Garam Masala Powder.
• Dry roast grated coconut in another pan. The coconut should completely change the color to Brown. And also sprinkle the browned coconut in the gravy,  
• Serve the yummy Malvani Chicken With Rice, Chapathi or Roti.. From my personal experience, it tastes so good with rice.