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.

Aracha Meen Kuzhambu (Fish Curry)

Try this unique aracha meen kuzhambu once, you will tend to prepare it again and again. You can use any type of fish for this kuzhambu and it tastes and smells so good when prepared with Gingely oil. The recipe follows..

Recipe For : 2

Preparation Time : 40 minutes

Ingredients:

Fish                     - 4 pieces
Small Onion        - 4 (If small 6)
Green Chili          - 1
Tamarind             - a lemon size ball
Mustard Seeds     - 1/2 tsp
Fenugreek Seeds  - 1/2 tsp (Vendhayam)
Dry Red Chili       - 1
Salt                        - As required
Turmeric Powder  - 1/4 tsp
Curry leaves          - few
Cooking oil           - 2 tsp
Gingely Oil            - 2 tsp

To Saute in oil and Grind:

Small Onion        - 8 to 10
Tomato                - 1
Dry Red Chili      - 4
Coriander Seeds   - 1/2 tsp (Malli)
Cumin Seeds        - 1/2 tsp (Seeragam)

Procedure:

• Peel small onions. If its small use as such. If its big, chop it also into two. Slit Green Chili. Extract juice from tamarind. Saute in oil and grind everything under ' To Saute in oil and grind'. Wash well fish pieces.
• Heat cooking oil and Gingely oil in a pan. You can use full Gingely oil also. When its hot, add mustard seeds and fenugreek seeds.
• When they splutter add dry red chili and slit green chili to it.
• Saute for a second and then add small onions and curry leaves.
• After they turn translucent, add ground masala, salt and turmeric powder.
• Saute till raw flavor of masala goes off and then add tamarind extract.
• Add also enough water and when the curry boils add fish pieces to it. 
• Switch off the flame after fish is cooked. Enjoy your fish curry with hot steaming 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.

Easy Egg Thokku

As the name suggests, this is one of the easiest egg gravies. You can prepare this gravy in less than 20 minutes. One of the simplest, tastiest and interesting egg gravies.. The recipe follows..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Hard Boiled Egg         - 2
Big Onion                   - 2
Tomato                        - 2
Green Chili                  - 1
Ginger-Garlic paste     - 2 tsp
Salt                               - As required
Turmeric Powder         - 1/4 tsp
Chili Powder                - 1 tsp
Coriander Powder        - 1 tsp
Curry Leaves                - few
Oil                                 - 2 tbsp

Procedure:

• Hard boil eggs. Finely chop onions , tomatoes and green chili.
• Heat oil in a pan. Add chopped onions and curry leaves to it.
• After the onions turn translucent, add Ginger- Garlic paste.
• Saute till raw flavor of ginger-garlic paste goes off and after that add chopped tomatoes.
• Add also salt, turmeric powder, chili powder and coriander powder.
• Cover with a lid and cook till both onions and tomatoes are cooked completely. 
• Add 1/4 cup of water. Adding water is purely optional. If you would like the gravy to be thick, skip adding water.
• Add boiled eggs and cook the gravy for some more time and serve it with hot steaming rice.

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.