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!!!

Chicken Fried Noodles (Chicken Mee Goreng)

How many Noodles lovers out there?? Presenting very much spicy and palatable  Chicken Fried Noodles recipe, a delicious dish of Southeast Asia. Give a try to this recipe once, you will surely fall for it. Here you go!!

Recipe For  : 2 

Preparation Time : 30 minutes + Marination Time for Chicken

Ingredients:

 

Noodles                      - 250gm

Egg                             - 2

Big Onion                   - 1

Tomato                       - 1

Garlic Pods                - 6-7

Spinach                       - a handful   (Pasalai Keerai)

Tomato Ketchup         - 1 tbsp

Soya Sauce                - 3 tbsp

Red Chili Paste          - 2 tbsp

Salt                               - As required

Oil                                 - 2 tbsp

For Fried Chicken:

Boneless Chicken    - 100 gm

Ginger-Garlic paste  - 1 tbsp

Salt                              - As required

Turmeric Powder       - a pinch

Chili Powder               - 1 tsp

Oil                                 - 1 tbsp

Procedure:

• You can use Hakka noodles or any noodles which is big and round for this recipe. Using appropriate noodles is very essential for this recipe.
•  First step is cooking noodles. For that add some water to a pan. When it starts boiling, add noodles to it.. Add some salt and oil.. Let it boil for another 10 minutes. When you take out the noodles, you should be able to mash up with fingers.. Yes!! now your noodles is ready.. If you are using pre cooked noodles just leave this step.
• Chop onions, garlic and tomato very fine. Pick leaves from spinach and wash it. . Keep all the sauces ready..
• Chop boneless chicken into small chunks. Marinate it with Ginger-Garlic paste, salt, turmeric powder and chili powder for about an hour. After that shallow fry chicken in little oil and take it out in a plate.
• Add some more oil to the same pan. Add chopped onions and garlic.. Saute till onions turn translucent.  Beat  eggs and add it to the pan.
• After the eggs are cooked, add chopped tomato.
• When it is cooked, add spinach.. Wait till the spinach cooks well..
• Then add salt, tomato ketchup, soya sauce and Red Chilli Paste.. Mix everything well.
• Add cooked noodles to it.. Saute it well so that sauce gets stick to the noodles.. Saute it in high flame, until the noodles turn dry..
• Add Fried chicken to it.. Mix it with Noodles..Traditionally its served with cucumber, tomato and lime.. Enjoy your Chicken Fried Noodles!!!

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..

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.

Special Onion-Garlic Chicken Gravy

Today's recipe is also from my dear neighbor. She used to make this gravy with Nei Choru (Ghee Rice) and my kid is a great fan of this combo. Her way of cooking will be entirely different and hence its taste too.. The recipe follows..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Chicken Leg Piece        - 2
Ginger-Garlic Paste       - 2 tsp
Whole Garam Masala    - Each 2
Salt                                 - As required
Turmeric Powder           - 1/4 tsp
Chili Powder                  - 2 tsp
Coriander Powder          - 2 tsp
Oil                                  - 2 tbsp

To Dry Roast And Powder:

Cumin Seeds      - 1/2 tsp (Seeragam)
Fennel Seeds      - 1/2 tsp (Perunseeragam / Sombu)

To Grind to a paste (1):

Big Onion                      - 2 (medium size)
Garlic Pods                    - 4

To Grind to a paste(2):

Grated Coconut   - 1/4 cup

Procedure:

• Dry Roast and Powder cumin seeds and fennel seeds. Grind Big onion and garlic together. Grind coconut to a fine paste adding little water.
• Heat oil in a cooker. Add whole garam masala to it. Whole garam masala includes cloves, cinnamon stick, star aniseeds and bay leaf.
• Saute for a minute and then add Ginger- Garlic paste.
• Saute till raw flavor goes off and after that add onion+garlic paste to it. After the raw flavor goes off, add washed chicken to it. I have used Chicken leg piece, where as you can use any part of chicken.
• Add salt, turmeric powder, chili powder , coriander powder. Add also roasted and ground cumin seeds and fennel seeds powder. Mix everything well together.
• Add enough water and close the cooker. Cook it in high flame for 1 whistle and after that cook it in low flame for 10 more minutes.
• After the pressure subsides, add ground coconut paste to the gravy and cook the gravy for five more minutes.
• Your delicious chicken gravy is ready. It goes well with Nei Choru (Ghee Rice) and as well as with Chapathi/ Roti.

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.

Dindugal Thalapakatti Briyani

Hajj Mubarak!!

On this auspicious day ,today's recipe is the most special recipe, which has been requested by many of our blog members. Its Dindugal Thalapakatti Briyani!!! This is the original recipe which i got from  one of my friends. I tried this recipe as she told and was happy at last that the briyani tasted just as Thalapakatti Briyani. The ingredients and masala which we are using for this recipe are totally unique.. With no more waiting, the recipe follows..

Recipe For : 4

Preparation Time : 1 hour

Ingredients:

Seeraga Samba Rice                - 2 cup
Chicken                                    - 1 kg
Small Onion                             - 15 to 20
Garlic Pods                               - 10 to 15
Salt                                            - As required
Turmeric Powder                      - a pinch
Chili Powder                             - 2 tsp
Yogurt                                       - 1/4 cup
Lemon                                       - 1
Coriander Leaves                      - few
Mint Leaves                              - few
Oil                                             - 3 tbsp
Ghee                                          - 1 tbsp

To Grind:

Chopped Ginger        - 2 tbsp
Green Chili                - 5
Cinnamon Stick         - 1
Cloves                        - 4
Nutmeg                      - 1
Star Aniseed              - 1
Green Cardamom       - 4

Procedure:

• Thalapakatti briyani is prepared only with Seeraga samba rice. Boil 3 cups of water in  a sauce pan. When the water boils, add washed seeraga samba rice. When the water boils again, reduce the flame and switch it off in another 8 minutes. By this way, rice would have cooked only 3/4 th.. When you take out the rice it should be mashable with hands but it should be little chewy when you eat.. Drain the excess water and let the rice cool..
• Peel small onions and crush it using a mixer-grinder. Peel garlic pods and crush it also separately. Grind everything under 'To Grind'.
• Heat oil +ghee in a heavy bottomed pan. Add ground masala directly to it.
• Saute for 2 minutes and then add crushed garlic  and crushed small onion.
• Saute for some time so that raw flavor goes off and after that add washed chicken.
• Add enough salt, turmeric powder and Chili powder to it. Cover the pan with a lid and cook in medium flame. You can see water oozing out of chicken. Let the chicken cook in its own water. 
• After the chicken has been cooked completely add yogurt and lemon juice. Mix everything well. Now gravy for briyani is ready.
• Take a baking pan. Grease it. Place half of the rice. Then Gravy.. and throw some coriander and mint leaves.
• And then add rest of the rice, gravy and again Coriander, mint leaves.
• Cover the pan. I used baking sheet for it.
• Pre heat the oven to 180 degree Celsius. Bake it for 15 minutes. Let briyani sit in the switched off oven for 10 more minutes.
• Mix everything well and enjoy your Briyani with raita.Adjust the spice according to your taste.
• If you don't have oven, simply heat a dosai pan. Place rice,gravy,coriander leaves in layers in a Pan and place it over the dosai pan.. By this, Dum briyani can be done on stove top.

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..

Spicy Chicken Curry

Today's recipe is Spicy Chicken Curry, which goes very well with Chapathi, Roti and Paratha.. Best curry to try on.. Its a no fail curry.. The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Chicken with Bone         - 1/2 kg
Big Onion                       - 2
Green Chili                     - 2
Salt                                 - As required
Turmeric Powder           - 1/4 tsp
Curry Leaves                 - few
Oil                                  - 2 tbsp

To Roast And Grind:

Dry Red Chili           - 4
Coriander Seeds        - 1/2 tsp (malli)
Black Pepper             - 6 to 8 (milagu)
Cinnamon Stick         - 1 (pattai)
Cloves                        - 2 (Krambu)
Cardamom                 - 2 (Yelakkai)

Procedure:

• Wash well chicken. Finely chop Big Onion and Green Chili. Roast in oil and grind everything under ' To Roast And Grind'.
• Cook chicken with about 2 tbsp of chopped onion, salt , turmeric powder and enough water for 5 whistles.
• Heat oil in a pan. Add remaining chopped onions, green chili and curry leaves.
• After the onions turn translucent, add cooked chicken along with its water to the pan.
• Add also ground masala. Give everything a full stir and simmer the curry. 
• Switch off the flame, when the gravy thickens. Enjoy your spicy curry!!

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.

Chicken Tikka Masala

Today's recipe is Restaurant style Chicken Tikka Masala!! It involves only two steps.  Preparing Chicken Tikka and another step is preparing a gravy and adding Tikkas to  the it. You  can also have Chicken Tikka as Appetizer. Here is the link for preparing Chicken Tikka...

                                          How to prepare Chicken Tikka??

You can prepare this tikka even on stove top. So don't ever hesitate to prepare it.  Enjoy this Chicken Tikka Masala... Here is the recipe..

Ingredients:

For Grinding:

Medium Size Tomatoes                               - 2

Cashew nuts                                                - 5

For Gravy:                                                              

Chicken Tikka                                              - 200 gm

Cumin Seeds                                               - 1 tsp

Big Onion                                                     - 2

Green Chilli                                                  - 1

Salt                                                               - As required

Red Chilli Powder                                         - 2 tsp

Coriander Powder                                        - 2 tsp

Kasthuri Methi ( Dried Fenugreek Leaves)   - 2 tsp

Butter                                                           - 2 tbsp

Oil                                                                - 1 tbsp

Garam Masala Powder                                - 1 tsp

Sugar                                                           - 1/2 tsp

Tomato Ketchup                                           - 2 tsp

Fresh Cream                                                 - 1/2 cup ( Around 120 ml)

Procedure:

1. Prepare Chicken Tikka using the link How to Prepare Chicken Tikka??. Chop onions and tomato. Grind Tomato and Cashew nuts to a smooth paste.
2. Add oil+butter to  a pan. To that add Cumin seeds, chopped onions, green chilli. When they are translucent add ground tomato paste.
3. When both onions and tomatoes are cooked, add salt, chilli powder, coriander powder,  and kasthuri methi. Cover with a lid and cook the gravy well.
4.  Add some water if needed. Add sugar and ketchup. Ketchup is used for the color. Add fresh cream. After adding fresh  cream, gravy will get thick a little. Add water accordingly. Then add Garam Masala.. 
5. Add Tikkas and after five minutes  switch off the flame and serve it with chapathi or roti..
6.  Fresh cream is nothing but 'aadai' or 'malai' which forms over the boiled milk.  Just take it out daily and keep it in a airtight box in fridge. The day when you are going to prepare, just take malai from the fridge. Whisk for some time and your Fresh Cream is ready.
7.  Enjoy your Chicken Tikka Masala!!

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.

Ambur Style Chicken Briyani

Ambur Style Chicken Briyani

Hurrah!!! This is our blog's 200th post..  

And one more special thing about this Briyani.. My husband prepared this Briyani and this is the first time he cooks for me..  One day he found this recipe, in my Recipe Note. He desperately wanted to prepare this Briyani all by his own and he went on with the recipe. Me and my kid were waiting eagerly for the Briyani... 

Wow!!! It was very yummy... The Briyani was very perfect.  Just had the pleasure of eating Briyani in an authentic Briyani Restaurant. Thank you Husband!! You owe 200th post of the Blog!!! 

Here is that authentic Briyani recipe..

 

Ingredients: (Recipe For 2)

Seeraga Samba Arisi                  - 1 cup  (Briyani Rice)

Chicken                                      - 1/2 kg

Big Onion                                   - 2

Tomato                                       - 2

Ginger-Garlic Paste                    - 1 tbsp

Red Chilli Paste                          - 2 tbsp

Curd                                            - 1/4 cup

Cinnamon Stick                          - 1

Cloves                                         - 2

Green Cardamom                        - 2

Coriander Leaves                        - 2 handsful

Mint Leaves                                 - 2 handsful

Salt                                              - As required

Ghee+Oil                                     - As required

Procedure:

• Boil 3 cups of water in  a sauce pan. When the water boils, add washed Briyani rice. When the water boils again, reduce the flame and switch it off in another 8 minutes. By this way, rice would have cooked only 3/4 th.. When you take out the rice it should be mashable with hands but it should be little chewy when you eat.. Drain the excess water and let the rice cool..

• Chop Big onion lengthwise. Chop finely tomatoes, coriander and mint leaves.
•  Heat Ghee + oil in a pan. Add little curd to it.  Add also cinnamon stick, cloves and green cardamom to it.
• After a second, add half of chopped onions. After the onions are translucent, add Ginger-Garlic paste.
• Saute till raw flavor goes off. Add washed chicken and coriander leaves to the pan. Cover with a lid and cook well. Keep on stirring in between.
• When the chicken is half cooked, add remaining onions and tomatoes.
• Cover with a lid and cook well.
• After 5 minutes, add salt, Red Chilli Paste and remaining curd.
• Cover with a lid and cook well, till the chicken is cooked fully. No need to add water. Chicken will cook in its own water.

• Take a baking pan. Grease it. Place half of the rice. Then Gravy.. and throw coriander, some coriander and mint leaves.
• And then add rest of the rice, gravy and again Coriander, mint leaves.
• Cover the pan. I used baking sheet for it.

• Pre heat the oven to 180 degree Celsius. Bake it for 15 minutes. Let briyani sit in the switched off oven for 10 more minutes.
• Enjoy your Briyani. Adjust the spice according to your taste. Please follow the same procedure. Or else, you will end up in usual Briyani. Because the taste lies within the procedure which we follow.
• If you don't have oven, simply heat a dosai pan. Place rice,gravy,coriander leaves in layers in a Pan and place it over the dosai pan.. By this, Dum briyani can be done on stove top.