Masala Fried Chicken

This masala fried chicken was super hit when i made it... I ground the masala separately and this masala can be used for many dish. A different masala for chicken fry, but very tasty one....

 

 

Ingredients:

 

Chicken - 500 gms (Cut into small pieces)

Ginger garlic paste - 1 tbsp

Super Masala - 3 tbsp

Oil - for frying

 

Super Masala Ingredients:

 

Toor Dhal - 1 tbsp

Urad Dhal - 1 tbsp

Corriander seeds (Dhaniya) - 3 tbsp

Red Chilli - 8 - 10

Pepper corns - 1 tsp

Cardamom - 2 nos.

Cinnamon - 1/2 inch bark

Cloves  - 3-4

Peanut - 1 tbsp (optional)

Asafoedita - 1/2 tsp

Salt - 1/2 tsp

Jaggery - 1/2 tsp

 

How to make:

 

1. Dry roast the ingredients under super masala column except salt and jaggery. Cool it and grind it to coarse powder along with salt and jaggery.

 

2. Marinate the chicken with ginger garlic paste and ground masala for atleast 2 hours.

 

3. Fry the chicken until its cooked and remove it on kitchen tissues to absorb excess oil.

Dahi Dry Chicken

So far I have posted quite a few non-veg gravies recipe. Now its time for some dry chicken. i googled for some dry recipe and found this interesting. You can try it and relish the tasty dahi dry chicken....

Ingredients:

Boneless Chicken - 500 gms
Onion (Sliced) - 1 Cup
Curd - 1/2 Cup
Salt - 3/4 tsp
Chilli powder - 1 tsp
Corriander powder - 1 tsp
Ginger garlic paste - 1 tsp
Oil - 5 tbsp
Corriander leaves - for garnish

How to make:

1. Heat the oil and fry the onion till it becomes dark golden brown. Remove it and keep it aside.

2. In the same oil add the chiken pieces and saute for 3 mins. Now add ginger garlic paste, chilli powder, corriander powder, salt and mix well. saute for 2 mins.

3. Add the curd and fried onion in this and blend well. Cover this keep in simmer for 15-20 mins until the chicken is cooked.

4. Garnish it with corriander leaves and serve it hot...

Chicken Stew

I wanted to have aapam with stew for a long time. Whenever i order in some hotel, either the stew will not be nice or the aapam will not be nice. So i wanted to try at home. And my husband will not have it with veg stew... So i made aapam, veg stew and chicken stew... Now sharing the chicken stew recipe.. Will share the aapam and veg stew little later. The main ingredient in the stew is the coconut milk, coconut oil and the curry leaves.... The flavour of these just bring the mood of God's own country, Kerala....

 

 

Ingredients:

 

Chicken - 500 gms

Onion (sliced) - 1/2 cup

Potato (cut into cubes) - 1/2 cup

Carrot (cut into cubes) - 1/2 cup

Green chilli - 5-6 nos.

Ginger garlic paste - 1/2 tsp

Curry leaves - 3 sprigs

Coconut milk (2nd milk) - 1 1/2 Cup

Coconut milk (1st milk) - 1 Cup

Salt - 3/4 tsp

Pepper powder - 1/2 tsp

Cinnamon - 1 inch bark

Cloves - 3 nos.

Bay leaf - 1 no.

Star anise - 1 no.

Coconut oil - 2 tbsp

 

 

How to make:

 

1. Heat oil in a thick bottom pan, add the cinnamon, cloves, bay leaf, star anise and saute for 30 secs.

 

2. Add the onion, ginger garlic paste slit green chilli and saute for 2-3 mins. Once the onion turns transparent, add 2 sprigs of curry leaves, potato, carrot and saute for 30 secs.

 

3. Add salt, pepper powder according to your taste.  Add the chicken and saute for 2 mins.

 

4. Add the 2nd coconut milk and cover with lid. Let the chicken cook. This will take atleast 15-20 mins.

 

5. Once the chicken is cooked, add the 1st coconut milk, 1 sprig of curry leaves and 1 tsp of coconut oil. Don't let this boil as the coconut milk will curdle. Just keep in simmer for 2-3 mins for the coconut milk to blend well.

 

 

Malai Methi Chicken

Its been quite a long since i tried something with Chicken. When I made Malai Kofta, was thinking I should do something with malai and chicken. But wanted to give little variation. So I added methi and also used sauteed onion & tomato puree.

Ingredients:

Chicken - 500 gms
Onion (Chopped) - 1/2 Cup
Tomato (Chopped)- 1/2 Cup
Ginger Garlic paste - 1 tsp
Cashewnut - 8-10 nos.
Khus Khus - 1 tsp
Water - 1/2 Cup
Chilli Powder - 1 1/2 tsp
Garam Masala - 3/4 tsp
Salt - 1 tsp
Cream - 1/2 cup
Kasturi Methi - 1 tbsp
Ginger (julienne) - for garnish
Oil - 2 tbsp

How to make:

1. Soak the cashewnut and khus khus in warm water for 1 hr and grind it to paste.

2. In a pan heat 1 tsp of oil and saute the onion till onion it turns golden brown. Add the tomato and saute till the raw flavour disappears. Grind this to puree.

3. In a thick pan, heat 1 tbsp oil and saute the  chicken for 1 min. Add  the onion tomato puree, cashew paste. Stir for 2-3 mins.  Add Chilli powder, salt, garam masala.

 

4. Add 1/2 cup water and leave it in simmer until the chicken is cooked. Stir it occasionally so that the gravy doesn't stick to the pan.

 

5. Once the chicken is cooked, add the cream and crushed kasturi methi. Mix well and remove it from stove.

 

6. Garnish with little cream and ginger. Serve it hot with Roti / Phulka.

Easy Chicken Curry 2

Last time i had posted easy chicken curry recipe with coconut base. This is also very simple just that ingredients are slightly different(lesser)... But almost similar... Be assured that the taste is definitely different.

 

 

Ingredients

 

Chicken - 500 gms

Onion - 1 Medium size

Tomato - 1 Medium size

Ginger garlic paste - 1 tsp

Red Chilli - 2-3 (as per your taste)

Garam Masala - 1 tsp

Salt - 1 tsp

Curry leaves - few

How to make it:

1. In a mixer add all the ingredients except chicken and curry leaves to make a smooth paste.

2. In a thick pan add a cup of water and ground paste. Drop in the chicken chunks, cover it and cook for 20 mins... Add the curry leaves and simmer for 5 mins.

 

3. Easy chicken curry 2 is ready to serve....

Easy Chicken Curry

 

This is such a simple dish to make... Just tried in my own style and turned out to be good.... Don't know what to name it... Since it was so easy to cook, I'm naming it as easy chicken curry... And there is one more special thing in this dish, that is, there is no usage of oil at all... So people on diet can also try this...!!! What are you waiting for ?? try it....

 

 

 

 

Ingredients:

Chicken - 750 gms
Onion - 1 Medium size
Tomato - 1 Medium size
Coconut - 2-3 tbsp
Corriander seeds (Roasted Dhaniya) - 1 tbsp
Ginger garlic paste - 1 tsp
Red Chilli - 2-3 (as per your taste)
Garam Masala - 1 tsp
Salt - 1 tsp
Curry leaves  - few

How to make it:

1. In a mixer add all the ingredients except chicken and curry leaves to make a smooth paste. (if u don't have ginger garlic paste, add the ginger and garlic in the mixer, after all we are grinding to paste..)

 

2. In a thick pan add a cup of water and drop in the chicken chunks... Once the water starts boiling, add the ground paste and the curry leaves.

 

3. Cook this in simmer for 20-25 mins....  Serve it hot with chappthi or rice...

 

Now wasn't that such a easy recipe ???

 

Chicken Biryani

Many of us make Biryani... this is nothing new in this... But its a fact that each Biryani tastes different...just sharing how I made Chicken Biryani... Couple of my husband's friends had come home and I made this Chicken Biryani during last weekend. They liked it so much and this made me think why don't I share this recipe with you all.

Ingredients :

Chicken - 1 Kg
Basmati Rice - 3 Cup
Onion Big Size - 2 (sliced)
Tomato Big size - 2 (Fine chopped)
Green Chilli - 3-4
Ginger garlic paste - 3 tsp
Curd - 1/2 cup
Corriander leaves - few
Pudhina/Mint - Few
Cinnamon - 1 inch size -2 pcs
Cardamom - 2-3 nos
Bay leaf - 2-3 nos
Salt - 2 tsp
Chilli powder - 1tsp
Garam masala - 1/2 tsp
Water - 6 cups
Oil - 100 ml

How to make:

1. Mix the chicken, curd, 2 tsp ginger garlic paste and leave atleast for 1-2 hrs. Let the marination absorb well.

2. Soak the Basmati rice with 3 cups of water for 15 mins and half cook it and keep aside. dont add any more water to this.

3. In a cooker or a thick pan, add oil, cinnamon, cardamom, bay leaves. Saute this for 2 mins. Add onion, 1 tsp ginger garlic paste, green chilli. Fryt his for about 5 mins. Now add the tomato, corriander leaves, mint and fry for 5 mins.

4. Now add the salt, chilli powder, garam masala and mix well.  Now add the marinated chicken.

5. Once the chicken is half cooked, add 3 cups of water.

6. When is chicken is 3/4 cooked, add the half cooked rice and mix it.

7. Close the cooker or the pan lid and let it cook in simmer for 5-6 mins.

8. Hot hot biryani is ready to serve....

Spicy Manglore Chicken Curry

Though I'm a vegetarian, my hubby loves non veg. This is one of his favorite dish which my mother in law makes. Almost every Sunday this chicken curry and Ghee Rice will be the menu in Chennai... but here i don't cook this that often though.. But once in a while i make this to make to bring a bright smile on his face... By now i have made this 2-3 times but every time he will say something is missing or more.. but last time when i made he said it came out so perfectly. And the same taste as my mother-in-law makes.... He was so impressed and i was so excited... Its very simple to make, but the right quantity of ingredients gives that flavour and taste.

Ingredients:

Chicken - 500 gm
Onion Big size - 1 (Sliced)
Tomato Big size - 1
Ginger garlic paste - 1 tbsp
Coconut - 1/2 cup
Corriander seeds(Dhaniya) - 2 tbsp
Khus Khus (Poppy seeds) - 1 tsp
Red chilli - 7-8
Salt - 1 tsp
Water - 3 cups
Oil - 2 tsp

For seasoning
Oil - 2 tsp
Onion Small - 1 (Fine chopped)
Curry leaves - Few

How to make:

1. Boil the water and add the chicken to it. Let it cook.

2. In a pan, add 2 tsp of oil and saute the onion, coconut. After 2 mins, add the red chilli, corriander seeds and khus khus and saute for 5 mins.

3. In a mixer, grind the sauteed masala. Add tomato and ginger garlic paste to it and grind it to a smooth paste. Add salt to it so that it blends well.

4. Once the chicken is half cooked, add the ground paste to it. Let it cook in simmer for about 10 mins.

5.  The gravy is ready now. We just need to add the seasoning. Fry the finely chopped onion and curry leaves till it turns golden brown and sprinkle it on top of the gravy...