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.  

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!!

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!!

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.

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!!

Chilli Chicken ( With Step-Wise Pictures)

Chilli Chicken ( With Step -Wise Pictures)

This recipe is an Indian version of original Chilli chicken.. Goes well with any Fried Rice.. It involves two steps.. Preparing the chicken and preparing the gravy..

Ingredients:

Bone-less Chicken         - 250gm

Big Onions                      - 2

Capsicum                       - 1

Garlic                             - 3

Greem Chillies               - 2

Salt                                 - As required

Chilli Sauce                    - 1 tbsp

Soya Sauce                     - 1 tbsp

Tomato Ketchup             - 1 tbsp

Spring Onions                 - Few

Procedure:

Chop big onions and capsicum into bigger pieces. Chop garlic and green chillies into very fine pieces. Fry chicken pieces similar to what we do for chicken 65.. I have used Grilled Chicken.. you can use any one..

Heat oil in  a pan.. Add onions and capsicum..

Once they are half cooked, add chicken..

Add all the sauces.. Switch off the flame after chicken mingles well with the sauces.

Garnish with spring onions and enjoy..

Basic Grilled Chicken ( with step-wise pictures)

Basic Grilled Chicken ( With Step-Wise pictures)

This is the basic technique for frying chicken.. You can add it to Noodles of Fried rice.. You can also have it as a appetizer..  Here i have grilled my chicken. If you want you can fry it..

Ingredients:

Bone less Chicken         - 250gm

Salt                                 - As required

Turmeric powder           - a pinch

Chilli Powder                 - 1 tbsp

Ginger-Garlic Powder    - 1 tbsp

Egg                                 - 1

Corn Flour                      - 1/2 cup

Procedure:

Marinate the chicken in all of the above except cornflour.

Marinate for at-least 2 hours.. After that add enough corn flour so that chicken is not too moist. Then place it in a baking tray fitted with baking paper.

Grill it at 200 degree celsius for 25 minutes.. You can with any dish you want..

You can also fry it ..

Butter Chicken

Butter Chicken

Butter Chicken can be tried easily at home.. The special ingredient is Fresh Cream.. Can  prepare Butter Chicken with those are available at home itself.

 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.

Ingredients:

For Marination:

Boneless Chicken  ( Chopped Lengthwise) - 250gm

Salt                                                               - As required

Red Chilli Powder                                        - 2 tsp

Cumin Powder                                              - 1 tsp

Coriander Powder                                         - 2 tsp

Garam Masala Powder                                 - 1 tsp

For Grinding:

Cumin Seeds                                               - 1 tsp

Big Onion                                                    - 2

Medium Size Tomatoes                              - 3

Green Chilli                                                - 1

Cashew nuts                                                - 5

Salt                                                              - As required

Red Chilli Powder                                       - 2 tsp

Coriander Powder                                        - 2 tsp

Kasthuri Methi ( Dried Fenugreek Leaves) - 2 tsp

Oil                                                                 - As required

For Gravy:                                                              

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. Marinate the chicken with the things given under the marination for at-least 2 hours.
2. Heat oil in a pan. Add marinated chicken. Saute it for some time . Once its done, take out chicken in a plate.
3. Add oil to  the same pan. To that add Cumin seeds, onion, green chilli, cashew nuts, tomatoes, salt, chilli powder, coriander powder,  and kasthuri methi. Let it cool.. Blend it after the mixture gets cool
4. Then add Butter + oil in  a pan.. Add blended   masala.. 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 Garam Masala.. 
5. Add chicken and after five minuted switch off the flame and serve it with chapathi or roti..

Quick Tips:

1. Trust me, you can skip adding Butter and Cashew nuts.. I won't add both most of the times. We are using enough cream. It will give that enough makhani taste. If you are in Diet you can skip both.
2. I haven't used artificial red color since its un- healthy,  my gravy din't turn get that color. If you want the ,color you can use it.You can also use Kashmiri Red Chilli Powder which gives enough color to the gravy.. 
3. Adjust the spice according to your taste.

Chicken Briyani

Chicken Briyani

Here coming an much excited food  "Chicken Briyani".. Our all time favourite food. If we would like to celebrate anything,  Cooking Briyani is the first thing which comes to our mind. Whenever we prepare briyani it would always be a platter.. Briyani & Co.. We used to have briyani with Boiled egg, Onion Raita, Chicken 65 , Coriander chutney and Brinjal Kothsu. 

Ingredients:  (for 2 persons)

To Grind: For Masala

Chopped Ginger                                        - 2 tsp

Chopped Garlic                                         - 2 tsp

Green Chillies                                            - 2

Cinnamon                                                  - 1

Cloves                                                        - 1

Star Aniseeds                                             - 1

Cloves                                                        - 1

Green cardamom                                       - 1

Fresh Coriander                                         - a handful

Others :

Briyani rice ( Seeraga Samba rice)           - 2 cup

Chicken                                                     - 1/2 kg (cut into medium size pieces)

Big onion  (cut lengthwise)                       - 2  ( medium size)

Tomato                                                      - 2 

Fresh Coriander leaves                              - a handful

Fresh Mint leaves                                      - a handful

Curd                                                           - 1 tbsp

lemon                                                         - 1/2

Oil                                                              - As required

Ghee                                                           - 2 tsp

Water                                                          - 4 cups

Salt                                                             - as required

Masala Powders

Turmeric powder                                       - a pinch

Chilli Powder                                             - 2 tsp

Cumin Powder                                            - 1 tsp

Coriander Powder                                       - 1 tsp

Whole Garam Masala

Cloves                                                        - 1

Star Aniseeds                                             - 1

Cloves                                                        - 1

Green cardamom                                       - 1

Procedure:

1.  Wash the rice , empty all water and keep it aside
2. Grind all things mentioned in the list
3. Heat oil + ghee in a cooker
4. Add rice to it. saute for some time. You can see rice getting dry. That is the perfect time to switch off the flame. This is done to prevent the rice getting sticky.
5. Take out the rice 
6. Add more oil + ghee and add everything listed in whole garam masala.
7. Then add onions
8. Once onions become translucent add chicken.
9. After some time add tomatoes.
10. Add the masala and all the powders including salt.
11. Add 2 cups of water
12. Close the lid and wait for 5 continuous whistles.
13. After the pressure faded away, open the cooker. add rice , curd and remaining 2 cups of water.
14. Add coriander leaves and mint leaves. mix it well and keep the cooker for 1 whistle.
15. Add lemon juice atlast after opening the briyani.  Be careful while mixing up briyani. Make it a perfect round when you are mixing up the briyani otherwise you might end up breaking the rice.
16. Enjoy your briyani with raita, Boiled eggs, Kothamalli thuvaiyal,, brinjal gothsu and chicken 65.

Quick Tips :

1. You can increase the chilli powder if u like much spicy foods. The quantity which i have mentioned would be of medium spice only.
2. If your tomatoes are very sour, you can skip adding curd and lemon juice. otherwise our briyani would have turned to tomato briyani.
3. Note, i have not soaked  rice before. so adding 2 cups of water for 1 cup of rice. If you are soaking the rice 1.5 cups of water for every 1 cup would be fine.
4. Don't add too much turmeric powder as it will spoil the briyani colour

Chicken Tikka

Chicken Tikka

Chicken Tikka is a Mughalai dish. This dish is a unique blend of Spices, Yogurt, Ginger- Garlic paste and lemon juice. Tikka can be prepared using any meat. Am using chicken. Usually its cooked on skewers in a tandoori pot or it even can be roasted.

Ingredients:

Boneless Chicken ( cut into cubes)     - 500gm
Capsicum, Onion, Tomato                  - few ( chopped in the same size as chicken)
Curd                                                    - 200gm
Ginger Garlic Paste                             - 2 tbsp
Chilli Powder                                      - 3 tsp
Cumin Powder                                    - 2 tsp
Coriander Powder                               - 3 tsp
Turmeric Powder                                - a pinch
Garam Masala Powder                       - 2 tsp
Pepper Powder                                   - 1 tsp
Chat Masala                                       - 1 tsp
kasthuri Methi                                    - 2 tsp
Oil                                                      - 1 tbsp
lemon juice                                        - 1 tsp
Salt                                                     - As required

Procedure:

1. Mix all the ingredients and keep the chicken  and vegetables marinated in Freezer for at-least 2 hrs.
2. Soak the skewers completely in water for 2 hrs to prevent it from getting burnt up while cooking.
3. Insert the chicken and vegetables alternatively in skewers.
4. Preheat the oven to 220 degree Celsius.
5. Place the skewers in preheated oven s for 15 -20 minutes.
6. If u don't have oven, u can even places the skewers in a dosa pan or frying pan  and roast it.
7. Enjoy the Tikka hot..

Tandoori Chicken

Tandoori Chicken

Many of us would order Tandoori Chicken for Appetizer, when visiting hotel. Preparing Tandoori chicken is quite easy. It just involves two steps. Marinating the chicken and cooking it.Then for what are you waiting for.. Here is the recipe..

Ingredients:

Chicken ( cut into big pieces)             - 1 kg
Curd                                                    - 200gm
Ginger Garlic Paste                             - 2 tbsp
Chilli Powder                                      - 3 tsp
Cumin Powder                                    - 2 tsp
Coriander Powder                               - 3 tsp
Turmeric Powder                                - a pinch
Garam Masala Powder                       - 2 tsp
Pepper Powder                                   - 1 tsp
Chat Masala                                       - 1 tsp
kasthuri Methi                                    - 2 tsp
Oil                                                      - 1 tbsp
lemon juice                                        - 1 tsp
Salt                                                     - As required

Procedure:

1. Mix all the ingredients and keep the chicken marinated in Freezer for at-least 24 hrs.
2. Take out the chicken 2 hrs before you are going to start cooking.
3. Preheat the oven to 220 degree Celsius.
4. Place the marinated chicken in preheated oven for 30 - 45 minutes.
5. Keep on checking in- between
6. Serve it with Curd mixed with Green Chutney