It is needless to mention the specialty of this item in chettinad cusine.The mouth watering taste of this dish is known all over the world .All non vegetarians in Asia for sure would have tasted this at least once. There are hundreds of recipes for chettinad chicken on the net written by almost all food bloggers. Though many of them are similar to the original one. I have tried to find out the original recipe from my mother and grand mother and has presented the authentic chettinad recipe. For the authentic taste, the masala has to be grinded in the hand grinder. But these days it is rather impossible and hence has to be satisfied with the taste of the masala made in the mixie
IngredientsChicken-750 gms
Small onion 30 or big onion 2
Tomatoes-2
Garlic 20 pods
To grind No1Ginger ½ inch piece
Small onion-10
Garlic-10 pods
Green chillies-2
Chillie powder-1 table spoons
Coriander powder-2 table spoons
To grind No2Coconut grated-5 table spoons
Cashew nut-5 or kasa kasa-2 teaspoons
Fennel seeds-1 teaspoon
To season
Cinnamon-2 pieces
Fennel seeds-1 teaspoon
Clove-2
Cardamom-2
Birinji leaf-little
Mint leaf-handful
Curry leaf little
Traditionally chicken is not marinated before cooking in Chettinad chicken.As they used to cook in low fire for a long time in olden days the chicken will get the salt and hot taste once it gets cooked. These days the chicken we use is tender and gets cooked fast in gas stove. So I feel it is better to marinate the chicken for an hour before cooking. If you do not find time to marinate, then no problem.
To marinate1 teaspoon kuzhambu milagai thool(the powder used for sambar)
Salt-1 teaspoon
Curd little
Ginger garlic paste-1 teaspoon
ProcedureMince the onion, garlic and tomatoes.
Keep the kadai in the stove. Season the curry with the items given in ‘to season’ in 2 tablespoons of oil.
Add the onions and saute with a pinch of salt for 3 minutes.
When the onions turn transparent add the garlic, sauté for some time
Add the chopped tomatoes. Sauté till the whole thing gets smashed.
Add the grinded paste of items given in No 1. Sauté it for a while.
Now add the chicken pieces and nicely mix all the masala over the chicken pieces.
You can see lot of water coming out of the chicken. Reduce the flame and cook for 10 to 15 minutes.
Once you find that the chicken pieces are almost cooked increase the flame so that the gravy becomes thick.
Once the curry gets thick add the masala grinded with the items given in No2 and mix nicely
Cook for another 5 minutes.
If you need the curry to be little watery add the masala little earlier and switch off when the curry is in the desired consistency.
The curry should be cooked till the oil seperates
It is needless to mention the specialty of this item in chettinad cusine.The mouth watering taste of this dish is known all over the world .All non vegetarians in Asia for sure would have tasted this at least once. There are hundreds of recipes for chettinad chicken on the net written by almost all food bloggers. Though many of them are similar to the original one. I have tried to find out the original recipe from my mother and grand mother and has presented the authentic chettinad recipe. For the authentic taste, the masala has to be grinded in the hand grinder. But these days it is rather impossible and hence has to be satisfied with the taste of the masala made in the mixie
IngredientsChicken-750 gms
Small onion 30 or big onion 2
Tomatoes-2
Garlic 20 pods
To grind No1Ginger ½ inch piece
Small onion-10
Garlic-10 pods
Green chillies-2
Chillie powder-1 table spoons
Coriander powder-2 table spoons
To grind No2Coconut grated-5 table spoons
Cashew nut-5 or kasa kasa-2 teaspoons
Fennel seeds-1 teaspoon
To season
Cinnamon-2 pieces
Fennel seeds-1 teaspoon
Clove-2
Cardamom-2
Birinji leaf-little
Mint leaf-handful
Curry leaf little
Traditionally chicken is not marinated before cooking in Chettinad chicken.As they used to cook in low fire for a long time in olden days the chicken will get the salt and hot taste once it gets cooked. These days the chicken we use is tender and gets cooked fast in gas stove. So I feel it is better to marinate the chicken for an hour before cooking. If you do not find time to marinate, then no problem.
To marinate1 teaspoon kuzhambu milagai thool(the powder used for sambar)
Salt-1 teaspoon
Curd little
Ginger garlic paste-1 teaspoon
ProcedureMince the onion, garlic and tomatoes.
Keep the kadai in the stove. Season the curry with the items given in ‘to season’ in 2 tablespoons of oil.
Add the onions and saute with a pinch of salt for 3 minutes.
When the onions turn transparent add the garlic, sauté for some time
Add the chopped tomatoes. Sauté till the whole thing gets smashed.
Add the grinded paste of items given in No 1. Sauté it for a while.
Now add the chicken pieces and nicely mix all the masala over the chicken pieces.
You can see lot of water coming out of the chicken. Reduce the flame and cook for 10 to 15 minutes.
Once you find that the chicken pieces are almost cooked increase the flame so that the gravy becomes thick.
Once the curry gets thick add the masala grinded with the items given in No2 and mix nicely
Cook for another 5 minutes.
If you need the curry to be little watery add the masala little earlier and switch off when the curry is in the desired consistency.
The curry should be cooked till the oil seperates
To grind No1Ginger ½ inch piece
Small onion-10
Garlic-10 pods
Green chillies-2
Chillie powder-1 table spoons
Coriander powder-2 table spoons
To grind No2Coconut grated-5 table spoons
Cashew nut-5 or kasa kasa-2 teaspoons
Fennel seeds-1 teaspoon
To season
Cinnamon-2 pieces
Fennel seeds-1 teaspoon
Clove-2
Cardamom-2
Birinji leaf-little
Mint leaf-handful
Curry leaf little
Traditionally chicken is not marinated before cooking in Chettinad chicken.As they used to cook in low fire for a long time in olden days the chicken will get the salt and hot taste once it gets cooked. These days the chicken we use is tender and gets cooked fast in gas stove. So I feel it is better to marinate the chicken for an hour before cooking. If you do not find time to marinate, then no problem.
To marinate1 teaspoon kuzhambu milagai thool(the powder used for sambar)
Salt-1 teaspoon
Curd little
Ginger garlic paste-1 teaspoon
ProcedureMince the onion, garlic and tomatoes.
Keep the kadai in the stove. Season the curry with the items given in ‘to season’ in 2 tablespoons of oil.
Add the onions and saute with a pinch of salt for 3 minutes.
When the onions turn transparent add the garlic, sauté for some time
Add the chopped tomatoes. Sauté till the whole thing gets smashed.
Add the grinded paste of items given in No 1. Sauté it for a while.
Now add the chicken pieces and nicely mix all the masala over the chicken pieces.
You can see lot of water coming out of the chicken. Reduce the flame and cook for 10 to 15 minutes.
Once you find that the chicken pieces are almost cooked increase the flame so that the gravy becomes thick.
Once the curry gets thick add the masala grinded with the items given in No2 and mix nicely
Cook for another 5 minutes.
If you need the curry to be little watery add the masala little earlier and switch off when the curry is in the desired consistency.
The curry should be cooked till the oil seperates
chicken manchurian
Chicken Manchurian
Chicken Manchurian Recipe
Marination: 1 hr, Prep & Cooking: 45 mts
Serves: 5 persons
Cuisine: Indo-Chinese
.
Ingredients:
1/4 kg boneless chicken, cut into fine pieces
6-7 tbsps spring onion whites
3-4 tbsps spring onion greens
1/2 tbsp chopped garlic
1/2 tbsp chopped ginger
2 tsps soya sauce
1 tbsp chilli sauce
2 tsps vinegar
1 tbsp corn flour + 5 tbsps chicken stock or water
1/2 tsp brown sugar
2 tbsps tomato sauce
1/2 tsp red chilli pwd (preferably Kashmiri)
salt to taste
1 1/2 tbsps sesame oil
oil for deep frying
For marinade: (marinate chicken with below ingredients for at least 15 mts or 1 hr)
1/4 tsp pepper pwd
1 egg white
salt to taste
1 1/2 tsps ginger-garlic-green chilli paste
1/2 tsp soy sauce
1 tbsp maida/all purpose flour
2-3 tbsps corn flour
1-2 tbsps of water, if required
1/4 kg boneless chicken, cut into fine pieces
6-7 tbsps spring onion whites
3-4 tbsps spring onion greens
1/2 tbsp chopped garlic
1/2 tbsp chopped ginger
2 tsps soya sauce
1 tbsp chilli sauce
2 tsps vinegar
1 tbsp corn flour + 5 tbsps chicken stock or water
1/2 tsp brown sugar
2 tbsps tomato sauce
1/2 tsp red chilli pwd (preferably Kashmiri)
salt to taste
1 1/2 tbsps sesame oil
oil for deep frying
For marinade: (marinate chicken with below ingredients for at least 15 mts or 1 hr)
1/4 tsp pepper pwd
1 egg white
salt to taste
1 1/2 tsps ginger-garlic-green chilli paste
1/2 tsp soy sauce
1 tbsp maida/all purpose flour
2-3 tbsps corn flour
1-2 tbsps of water, if required
2 Heat a heavy bottomed vessel, add oil, add the chopped garlic and saute on high flame for about 30 secs. Add the chopped ginger and green chillis and saute for a few more secs. Add the spring onion whites and saute for 3 mts on high flame.
3 Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 1/4 cup chicken stock or water and cook for a mt. Add the deep fried chicken balls and cook for 4 mts. Adjust salt, if necessary.
4 Add the cornflour water and cook, tossing the contents, for 4-5 mts. You will find that it becomes thick due to cornflour.
5 Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve hot as a starter/appetizer.
CHICKEN BURGER
Ingredients
- 350 g minced chicken
- 1 tsp white pepper powder
- 1 onion -minced fine
- 1 garlic clove-pasted fine
- 1 tsp salt
- 2 tsp maida
- 1 tbsp cornflour-pasted thick in 1 tbsp water
- 1 egg white
- 1 dry bread slice-pulsed fine
- 1 tbsp grated carrot
- 1 tsp coriander leaves
- 100 gm salted butter
- 4 burger buns
- 4 lettuce leaves
- 4 cheese slices
- 1 big tomato-sliced thinly 8 nos.
- 1 cucumber-sliced thin 8 no.s
- 2 boiled eggs - de-shelled and sliced using egg slicer
- 2 tbsp refined oil
For burger dressing:(mix these ingredients well)
- 2 tbsp mayonnaise + 1 tbsp tomato ketchup + 2 tsp chilli sauce + 1 tsp mustard sauce + 1 tbsp garlic-tomato sauce
To accompany it:
- 5 tbsp burger dressing
- 1 cup baked beans-tinned
- 2 (potato) French fries.
- 1 cup Coleslaw (done with 50gm grated cabbage,15 gm grated carrot,3 tbsp mayo,2 tsp sugar,1 tbsp fresh cream and 1/4 tsp salt).
- 4 chilled soft drinks
- Mix the first11 ingredients(from minced chicken to coriander leaves) in a large bowl and set aside for 15mins to marinate.
- Melt 2 tsp oil in a pan and stir-cook the marinated chicken with the marinade for 4-5 mins on good flame till dry.Turn off the flame and allow it to cool.
- Use burger bun size mold to cut the minced chicken into round sized burger.Shallow fry these chicken burgers using the remaining oil in a Tawa till slightly brown on both sides.Keep this aside.
- Cut the burger buns horizontally and spread butter over them.Toast these buns on both sides till golden brown for 20 secs on low flame each side.
- Apply 1 tsp burger dressing on a burger bun.Place a cheese slice over the bun spread 3 egg slices,then place one lettuce leaf over it,apply 1 tsp mayonnaise,then place 2 tomato slices and over it place cucumber slices.Sprinkle 1/4 tsp white pepper and a pinch of salt.Close it with a bun.Insert a toothpick on top.
- Similarly do 3 more chicken burgers.
- Serve these Chicken Supreme Burger with the above mentioned accompaniment.That's all!.Enjoy ur delicious meal!.
- Note: This can be packed for Lunch.
CHICKEN PICKLE
The chicken pickle I’m posting today is a tried and tested special one that our family relishes with dosas, rotis and rice. Don’t cut corners and follow the instructions to the T and you can’t go wrong. Among the numerous Kodi Pachadi recipes I tried, this one is close to the flavor of my friend’s grandmother’s pickle recipe.
Andhra Chicken Pickle recipePrep & Cooking: 1 hr 15 mtsCuisine: Andhra.Ingredients:
1 kg chicken with bones, cut into bite sized pieces
1 1/2 tbsps ginger garlic paste
1 1/2 tbsps red chilli pwd
1/2 tsp turmeric pwd
juice of 3 lemons, heat for 3 mt and cool
1 1/2 – 2 tbsps salt (adjust)
4 tbsps oil
Dry roast and make a powder:
3 tbsps coriander seeds/dhaniyalu
1 tbsp cumin seeds/jeera
1 tbsp poppy seeds/khus-khus/ghasagasalu
1 1/2 tsps methi seeds/methulu/fenugreek seeds
6 cloves
2″ cinnamon stick
1 elaichi/cardamom
1 star anise
For tempering/poppu/tadka:
pinch of methi seeds
30 fresh curry leaves
3-4 dry red chillis
15 cloves garlic, slightly crushed
3/4 cup oil1 Dry roast all the spices individually over low heat and cool. Once cool, combine all the dry roasted ingredients and grind to a fine pwd.
2 Heat 4 tbsps oil in a heavy bottomed vessel, add chicken, ginger garlic paste, red chilli pwd and salt and cook on high heat for 5 mts. Reduce heat to medium high and continue to cook till the oil separates and there is hardly any water content. This frying will take about 25 mts. This step is crucial to chicken pickle making. Keep stirring in between.
3 Heat 3/4 cup oil in another heavy bottomed vessel, add methi seeds, curry leaves, dry red chillis, crushed garlic and saute for a minute. Add the cooked chicken pieces along with any left over gravy and oil. Combine well. Add the ground spice pwd and combine well and cook on medium to high for 15-18 mts, stirring in between.
4 Add the cooled lemon juice and combine well and turn off heat. Cool and store in an airtight bottle and refrigerate.
Note:Prepare this pickle when you have some time on hand and refrigerate it for a longer shelf life. The recipe I follow calls for heating of lemon juice so do not skip this step. Dry roast the spices well over low heat. Cloves, cinnamon, star anise and cardamom can be roasted together.CHICKEN 65
Ingredients-1
Turkey/chicken (boneless, skinless) - 1/2 lb (app. 250 gms)
Ajinomoto - 1/2 tsp
Pepper powder - 2 tsp
Egg - 1
Corn flour - 2 tblsp
Ginger garlic paste - 1 tsp
Salt - 1 tsp
Oil - for frying
Ingredients-2 Cumin Seeds - 1/4 tsp
Curry leaves - 5
Chilly powder - 1 tsp
Cumin powder - 1/2 tsp
Corriander powder - 1/2 tsp
Ajinomoto - 1/2 tsp
Red food colour - 1/4 tsp
Red Chilly Garlic Sauce - 3 tblsp
Ginger garlic paste - 1 tsp
Garlic - 5-6 cloves(minced)
Oil - 1 tblsp
Salt - to taste
Cilantro - for garnish (finely chopped)
Oinion - for garnish (chopped lengthwise)
Lemon juice - few drops
Method1. Wash and cut boneless skinless turkey/chicken into bite size pieces.
2. Mix the turkey pieces with all the ingrediants from list 1 and let it rest for 20-30 minutes.
3. Heat oil in a pan and fry the turkey/chicken pieces. Drain excess oil using paper towel and keep aside.
4. Heat oil in another pan. Add cumin seeds and fry till it splutters.
5. Add curry leaves, garlic, ginger garlic paste and fry for a minute stirring
continuously to avoid burning.
6. Now add cumin powder, chilli powder, corriander powder, ajinomoto, chilli garlic sauce and red food colour.
7. After half a minute add turkey/chicken pieces to the mixture. Toss everything together and switch off.
8. Sprinkle few drops of lemon juice, garnish with onions and cilantro and serve with biriyani, pulav or any roti.NUTTA CHICKEN
IngredientsBoneless Chicken-1 lb
Oil-2 Tblsp
Eggs-2
Salt- to taste
Nuts- 1/2 Cup( crushed/ground)
For MarinationTurmeric Powder-1 tsp
Ginger-Garlic Paste-2 tsp
Lemon Juice-2 tsp
Garam Masala Powder/Chicken masala-1/4 tsp
Oil-2 Tblsp
Chilly Powder-2 tsp
Salt-to taste
Method1. Wash the chicken and cut into a thin layer 1 inch thick.
2. Combine the chicken with marinade ingredients to coat all the sides and keep it in fridge for atleast 1 hour. Even overnight marination will be good.
3. Beat the eggs with a pinch of salt.
4. Roll the chicken in the egg mixture and coat it with the nuts. Any nuts like almond, cashewnut, walnut etc can be used.
5. Fry the chicken in oil or bake it. For baking, preheat the owen to 300 degrees and bake the chicken pieces for approximately 20-25 minutes
6. Garnish with parsley and lemon slices.CHICKEN ROLLS
Ingredients
Chicken/ Turkey breast - 1
Spinach - 1/2 cup
Green chillie - 1
Chilly powder - 1/2 tsp
Corriander powder - 1/2 tsp
Cumin powder - 1/4 tsp
Garam masala - a pinch
Turmeric powder - a pinch
Ginger garlic paste - 1 tsp
Cumin powder - 1/4 tsp
Salt - to taste
Lemon juice - 2tsp
Yogurt - 2 tblsp
Method
1. Wash the chicken/turkey breast and sclice it into thin layers about 1 inch thick.
2. Mix all the spices (garam masala, chilly powder, ginger garlic paste, corriander
powder, cumin powder, turmeric powder and salt) with yogurt and add the lemon juice to it.
3. Apply the marinade on the chicken/turkey layers and let it rest in the refrigerator for atleast half and hour. Overnight marination would be excellent.
4. While the chicken/turkey rests, heat some oil in a pan. Temper some cumin seeds.
5. Add the green chillies and spinach with little salt. Let it cook for few minutes until the spinach wilts.Switch off and let it cool.
6. Once it is cool enough, grind it into a coarse paste.
7. Spread this spinach chutney on the chicken/turkey layers.
8. Roll the chicken/turkey as shown in the picture. Use toothpicks to hold the chicken in place.
9. Fry the rolls in oil or bake it in an oven preheated to 300 degrees for 20 minutes or until done.
10. Remove the toothpicks and serve. Few drops of lemon juice can be added at the end.
CHICKEN SHUKA
Ingredients
Chicken - 1 lb (1/2 kg)
Onion - 1/2 ( diced in medium sized pieces)
Chilly powder - 1tsp
Pepper powder - 1tsp
Coriander/dhania powder - 2 tsp
Turmeric powder - ¼ tsp
Garam masala powder -¼ tsp
Yogurt(curd) -2 tsp
Ginger garlic paste -1 tsp
Salt - to taste
Oil - 2 tsp
Coriander leaves - (for garnishing)
Method
1. Wash and cut chicken in small pieces.
2. Take a bowl mix chilly powder, pepper powder, coriander powder, turmeric powder, salt, garam masala, ginger garlic paste, yogurt and form a paste. Add the chicken pieces to this and rub at the masala on the chicken. Let this marinate for at least an hour in the refrigerator.
3. Now heat oil in a kadai and saute the chicken. Cover and cook it for 7 minutes or until it is thoroughly cooked.
4.Open the lid and fry on medium high flame for about 6 minutes or until all the water evaporates.
5. Add onions and fry for 2 more minutes.
6. Garnish with coriander leaves, split chillies and lemon or tomato slices .
Tips
- This can be served with biriyani, curd rice, chapatti.
- The juice of one lemon can be poured on top to enhance flavour.
TANDOORI CHICKEN
Ingredients
Turkey/ Chicken legs - 2
Yogurt - 6 tblsp
Lemon juice - 1 tblsp
Chilly powder - 2 tsp
Corrianderpowder - 1 tsp
Cumin powder - 1 tsp
Pepper powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Red color - 1 tsp
Ginger garlic paste - 1 tsp
Oil - 1 tblsp
Salt - to taste (app. 1 tsp)
Method
1. Clean the turkey/chicken legs and make some slits with a knife or holes with a fork.
2. Take the yogurt in a separate bowl and add the lemon juice along with chilly powder, corriander powder, cumin powder, garam masala, turmeric powder, pepper powder, ginger garlic paste, salt and red colour.
3. Apply this marinade on the turkey/chicken legs nicely. Try to press in some of the marinade
into the slits.
4. At this stage you can let it marinate in the fridge overnight. Marination ensures that all the spices enter the turkey/chicken meat nicely. But if there is no time you can make it immediately. In that case, just press in as much marinade into the slits as possible.
5. Cook the legs in the oven preheated to 425 degrees for 25-35 minutes. After the first 10 minutes cover up the dish with aluminum foil. The ensures that the legs doesnt get dry.
6. Garnish with cilantro and lemon slices.CHILLI CHICKEN
Ingredients
Marination
Chicken Breast-2
Ginger Garlic Paste-2 tsp
Chilli Power-2 tsp
Garam Masala Powder-1/2 tsp
Egg -1
Corn flour-1 tsp
Red Food Color – couple pinches
Lemon juice/Vineger -1 tsp
For tossing
Bell pepper -1 cup sliced(colored )
Curry Leaves -1 string
Onion - 1/2 cup(Sliced)
Chilli sauce - as needed
Soya sauce - as needed
Method
1.Clean the chicken and cut into small pieces.
2. Mix the chicken with all the marination ingredients, let it sit for an hour.
3. Shallow fry the marinated chicken in oil and one it’s done, leave it on a paper towel.
4. In the same oil add the curry leaves and scoop it out and keep separately.
5. In a different pan add little oil and sauté the onions and the bell peppers. Let the veggies stay crunchy.
6. Add the chili sauce and little Soya sauce.
7. Toss the fried chicken pieces with this.
8. Add the curry leaves to it.
9. Yummy Chilli Chicken ready.
10. Serve it with any kind of pulav or serve as a starter
Ingredients
- 350 g minced chicken
- 1 tsp white pepper powder
- 1 onion -minced fine
- 1 garlic clove-pasted fine
- 1 tsp salt
- 2 tsp maida
- 1 tbsp cornflour-pasted thick in 1 tbsp water
- 1 egg white
- 1 dry bread slice-pulsed fine
- 1 tbsp grated carrot
- 1 tsp coriander leaves
- 100 gm salted butter
- 4 burger buns
- 4 lettuce leaves
- 4 cheese slices
- 1 big tomato-sliced thinly 8 nos.
- 1 cucumber-sliced thin 8 no.s
- 2 boiled eggs - de-shelled and sliced using egg slicer
- 2 tbsp refined oil
- 2 tbsp mayonnaise + 1 tbsp tomato ketchup + 2 tsp chilli sauce + 1 tsp mustard sauce + 1 tbsp garlic-tomato sauce
- 5 tbsp burger dressing
- 1 cup baked beans-tinned
- 2 (potato) French fries.
- 1 cup Coleslaw (done with 50gm grated cabbage,15 gm grated carrot,3 tbsp mayo,2 tsp sugar,1 tbsp fresh cream and 1/4 tsp salt).
- 4 chilled soft drinks
- Mix the first11 ingredients(from minced chicken to coriander leaves) in a large bowl and set aside for 15mins to marinate.
- Melt 2 tsp oil in a pan and stir-cook the marinated chicken with the marinade for 4-5 mins on good flame till dry.Turn off the flame and allow it to cool.
- Use burger bun size mold to cut the minced chicken into round sized burger.Shallow fry these chicken burgers using the remaining oil in a Tawa till slightly brown on both sides.Keep this aside.
- Cut the burger buns horizontally and spread butter over them.Toast these buns on both sides till golden brown for 20 secs on low flame each side.
- Apply 1 tsp burger dressing on a burger bun.Place a cheese slice over the bun spread 3 egg slices,then place one lettuce leaf over it,apply 1 tsp mayonnaise,then place 2 tomato slices and over it place cucumber slices.Sprinkle 1/4 tsp white pepper and a pinch of salt.Close it with a bun.Insert a toothpick on top.
- Similarly do 3 more chicken burgers.
- Serve these Chicken Supreme Burger with the above mentioned accompaniment.That's all!.Enjoy ur delicious meal!.
- Note: This can be packed for Lunch.
CHICKEN PICKLE
Andhra Chicken Pickle recipe
Prep & Cooking: 1 hr 15 mts
Cuisine: Andhra
.
Ingredients:
1 kg chicken with bones, cut into bite sized pieces
1 1/2 tbsps ginger garlic paste
1 1/2 tbsps red chilli pwd
1/2 tsp turmeric pwd
juice of 3 lemons, heat for 3 mt and cool
1 1/2 – 2 tbsps salt (adjust)
4 tbsps oil
Dry roast and make a powder:
3 tbsps coriander seeds/dhaniyalu
1 tbsp cumin seeds/jeera
1 tbsp poppy seeds/khus-khus/ghasagasalu
1 1/2 tsps methi seeds/methulu/fenugreek seeds
6 cloves
2″ cinnamon stick
1 elaichi/cardamom
1 star anise
For tempering/poppu/tadka:
pinch of methi seeds
30 fresh curry leaves
3-4 dry red chillis
15 cloves garlic, slightly crushed
3/4 cup oil
1 kg chicken with bones, cut into bite sized pieces
1 1/2 tbsps ginger garlic paste
1 1/2 tbsps red chilli pwd
1/2 tsp turmeric pwd
juice of 3 lemons, heat for 3 mt and cool
1 1/2 – 2 tbsps salt (adjust)
4 tbsps oil
Dry roast and make a powder:
3 tbsps coriander seeds/dhaniyalu
1 tbsp cumin seeds/jeera
1 tbsp poppy seeds/khus-khus/ghasagasalu
1 1/2 tsps methi seeds/methulu/fenugreek seeds
6 cloves
2″ cinnamon stick
1 elaichi/cardamom
1 star anise
For tempering/poppu/tadka:
pinch of methi seeds
30 fresh curry leaves
3-4 dry red chillis
15 cloves garlic, slightly crushed
3/4 cup oil
2 Heat 4 tbsps oil in a heavy bottomed vessel, add chicken, ginger garlic paste, red chilli pwd and salt and cook on high heat for 5 mts. Reduce heat to medium high and continue to cook till the oil separates and there is hardly any water content. This frying will take about 25 mts. This step is crucial to chicken pickle making. Keep stirring in between.
3 Heat 3/4 cup oil in another heavy bottomed vessel, add methi seeds, curry leaves, dry red chillis, crushed garlic and saute for a minute. Add the cooked chicken pieces along with any left over gravy and oil. Combine well. Add the ground spice pwd and combine well and cook on medium to high for 15-18 mts, stirring in between.
4 Add the cooled lemon juice and combine well and turn off heat. Cool and store in an airtight bottle and refrigerate.
Note:
Prepare this pickle when you have some time on hand and refrigerate it for a longer shelf life. The recipe I follow calls for heating of lemon juice so do not skip this step. Dry roast the spices well over low heat. Cloves, cinnamon, star anise and cardamom can be roasted together.CHICKEN 65
Ingredients-1
Turkey/chicken (boneless, skinless) - 1/2 lb (app. 250 gms)
Ajinomoto - 1/2 tsp
Pepper powder - 2 tsp
Egg - 1
Corn flour - 2 tblsp
Ginger garlic paste - 1 tsp
Salt - 1 tsp
Oil - for frying
Ingredients-2 Cumin Seeds - 1/4 tsp
Curry leaves - 5
Chilly powder - 1 tsp
Cumin powder - 1/2 tsp
Corriander powder - 1/2 tsp
Ajinomoto - 1/2 tsp
Red food colour - 1/4 tsp
Red Chilly Garlic Sauce - 3 tblsp
Ginger garlic paste - 1 tsp
Garlic - 5-6 cloves(minced)
Oil - 1 tblsp
Salt - to taste
Cilantro - for garnish (finely chopped)
Oinion - for garnish (chopped lengthwise)
Lemon juice - few drops
Method1. Wash and cut boneless skinless turkey/chicken into bite size pieces.
2. Mix the turkey pieces with all the ingrediants from list 1 and let it rest for 20-30 minutes.
3. Heat oil in a pan and fry the turkey/chicken pieces. Drain excess oil using paper towel and keep aside.
4. Heat oil in another pan. Add cumin seeds and fry till it splutters.
5. Add curry leaves, garlic, ginger garlic paste and fry for a minute stirring
continuously to avoid burning.
6. Now add cumin powder, chilli powder, corriander powder, ajinomoto, chilli garlic sauce and red food colour.
7. After half a minute add turkey/chicken pieces to the mixture. Toss everything together and switch off.
8. Sprinkle few drops of lemon juice, garnish with onions and cilantro and serve with biriyani, pulav or any roti.
Turkey/chicken (boneless, skinless) - 1/2 lb (app. 250 gms)
Ajinomoto - 1/2 tsp
Pepper powder - 2 tsp
Egg - 1
Corn flour - 2 tblsp
Ginger garlic paste - 1 tsp
Salt - 1 tsp
Oil - for frying
Ingredients-2 Cumin Seeds - 1/4 tsp
Curry leaves - 5
Chilly powder - 1 tsp
Cumin powder - 1/2 tsp
Corriander powder - 1/2 tsp
Ajinomoto - 1/2 tsp
Red food colour - 1/4 tsp
Red Chilly Garlic Sauce - 3 tblsp
Ginger garlic paste - 1 tsp
Garlic - 5-6 cloves(minced)
Oil - 1 tblsp
Salt - to taste
Cilantro - for garnish (finely chopped)
Oinion - for garnish (chopped lengthwise)
Lemon juice - few drops
Method1. Wash and cut boneless skinless turkey/chicken into bite size pieces.
2. Mix the turkey pieces with all the ingrediants from list 1 and let it rest for 20-30 minutes.
3. Heat oil in a pan and fry the turkey/chicken pieces. Drain excess oil using paper towel and keep aside.
4. Heat oil in another pan. Add cumin seeds and fry till it splutters.
5. Add curry leaves, garlic, ginger garlic paste and fry for a minute stirring
continuously to avoid burning.
6. Now add cumin powder, chilli powder, corriander powder, ajinomoto, chilli garlic sauce and red food colour.
7. After half a minute add turkey/chicken pieces to the mixture. Toss everything together and switch off.
8. Sprinkle few drops of lemon juice, garnish with onions and cilantro and serve with biriyani, pulav or any roti.
NUTTA CHICKEN
IngredientsBoneless Chicken-1 lb
Oil-2 Tblsp
Eggs-2
Salt- to taste
Nuts- 1/2 Cup( crushed/ground)
For MarinationTurmeric Powder-1 tsp
Ginger-Garlic Paste-2 tsp
Lemon Juice-2 tsp
Garam Masala Powder/Chicken masala-1/4 tsp
Oil-2 Tblsp
Chilly Powder-2 tsp
Salt-to taste
Method1. Wash the chicken and cut into a thin layer 1 inch thick.
2. Combine the chicken with marinade ingredients to coat all the sides and keep it in fridge for atleast 1 hour. Even overnight marination will be good.
3. Beat the eggs with a pinch of salt.
4. Roll the chicken in the egg mixture and coat it with the nuts. Any nuts like almond, cashewnut, walnut etc can be used.
5. Fry the chicken in oil or bake it. For baking, preheat the owen to 300 degrees and bake the chicken pieces for approximately 20-25 minutes
6. Garnish with parsley and lemon slices.
Oil-2 Tblsp
Eggs-2
Salt- to taste
Nuts- 1/2 Cup( crushed/ground)
For MarinationTurmeric Powder-1 tsp
Ginger-Garlic Paste-2 tsp
Lemon Juice-2 tsp
Garam Masala Powder/Chicken masala-1/4 tsp
Oil-2 Tblsp
Chilly Powder-2 tsp
Salt-to taste
Method1. Wash the chicken and cut into a thin layer 1 inch thick.
2. Combine the chicken with marinade ingredients to coat all the sides and keep it in fridge for atleast 1 hour. Even overnight marination will be good.
3. Beat the eggs with a pinch of salt.
4. Roll the chicken in the egg mixture and coat it with the nuts. Any nuts like almond, cashewnut, walnut etc can be used.
5. Fry the chicken in oil or bake it. For baking, preheat the owen to 300 degrees and bake the chicken pieces for approximately 20-25 minutes
6. Garnish with parsley and lemon slices.
CHICKEN ROLLS
Ingredients
Chicken/ Turkey breast - 1
Spinach - 1/2 cup
Green chillie - 1
Chilly powder - 1/2 tsp
Corriander powder - 1/2 tsp
Cumin powder - 1/4 tsp
Garam masala - a pinch
Turmeric powder - a pinch
Ginger garlic paste - 1 tsp
Cumin powder - 1/4 tsp
Salt - to taste
Lemon juice - 2tsp
Yogurt - 2 tblsp
Method
1. Wash the chicken/turkey breast and sclice it into thin layers about 1 inch thick.
2. Mix all the spices (garam masala, chilly powder, ginger garlic paste, corriander
powder, cumin powder, turmeric powder and salt) with yogurt and add the lemon juice to it.
3. Apply the marinade on the chicken/turkey layers and let it rest in the refrigerator for atleast half and hour. Overnight marination would be excellent.
4. While the chicken/turkey rests, heat some oil in a pan. Temper some cumin seeds.
5. Add the green chillies and spinach with little salt. Let it cook for few minutes until the spinach wilts.Switch off and let it cool.
6. Once it is cool enough, grind it into a coarse paste.
7. Spread this spinach chutney on the chicken/turkey layers.
8. Roll the chicken/turkey as shown in the picture. Use toothpicks to hold the chicken in place.
9. Fry the rolls in oil or bake it in an oven preheated to 300 degrees for 20 minutes or until done.
10. Remove the toothpicks and serve. Few drops of lemon juice can be added at the end.
Chicken/ Turkey breast - 1
Spinach - 1/2 cup
Green chillie - 1
Chilly powder - 1/2 tsp
Corriander powder - 1/2 tsp
Cumin powder - 1/4 tsp
Garam masala - a pinch
Turmeric powder - a pinch
Ginger garlic paste - 1 tsp
Cumin powder - 1/4 tsp
Salt - to taste
Lemon juice - 2tsp
Yogurt - 2 tblsp
Method
1. Wash the chicken/turkey breast and sclice it into thin layers about 1 inch thick.
2. Mix all the spices (garam masala, chilly powder, ginger garlic paste, corriander
powder, cumin powder, turmeric powder and salt) with yogurt and add the lemon juice to it.
3. Apply the marinade on the chicken/turkey layers and let it rest in the refrigerator for atleast half and hour. Overnight marination would be excellent.
4. While the chicken/turkey rests, heat some oil in a pan. Temper some cumin seeds.
5. Add the green chillies and spinach with little salt. Let it cook for few minutes until the spinach wilts.Switch off and let it cool.
6. Once it is cool enough, grind it into a coarse paste.
7. Spread this spinach chutney on the chicken/turkey layers.
8. Roll the chicken/turkey as shown in the picture. Use toothpicks to hold the chicken in place.
9. Fry the rolls in oil or bake it in an oven preheated to 300 degrees for 20 minutes or until done.
10. Remove the toothpicks and serve. Few drops of lemon juice can be added at the end.
CHICKEN SHUKA
Ingredients
Chicken - 1 lb (1/2 kg)
Onion - 1/2 ( diced in medium sized pieces)
Chilly powder - 1tsp
Pepper powder - 1tsp
Coriander/dhania powder - 2 tsp
Turmeric powder - ¼ tsp
Garam masala powder -¼ tsp
Yogurt(curd) -2 tsp
Ginger garlic paste -1 tsp
Salt - to taste
Oil - 2 tsp
Coriander leaves - (for garnishing)
Turkey/ Chicken legs - 2
Yogurt - 6 tblsp
Lemon juice - 1 tblsp
Chilly powder - 2 tsp
Corriander
Chicken - 1 lb (1/2 kg)
Onion - 1/2 ( diced in medium sized pieces)
Chilly powder - 1tsp
Pepper powder - 1tsp
Coriander/dhania powder - 2 tsp
Turmeric powder - ¼ tsp
Garam masala powder -¼ tsp
Yogurt(curd) -2 tsp
Ginger garlic paste -1 tsp
Salt - to taste
Oil - 2 tsp
Coriander leaves - (for garnishing)
Method
1. Wash and cut chicken in small pieces.
2. Take a bowl mix chilly powder, pepper powder, coriander powder, turmeric powder, salt, garam masala, ginger garlic paste, yogurt and form a paste. Add the chicken pieces to this and rub at the masala on the chicken. Let this marinate for at least an hour in the refrigerator.
3. Now heat oil in a kadai and saute the chicken. Cover and cook it for 7 minutes or until it is thoroughly cooked.
4.Open the lid and fry on medium high flame for about 6 minutes or until all the water evaporates.
5. Add onions and fry for 2 more minutes.
6. Garnish with coriander leaves, split chillies and lemon or tomato slices .
1. Wash and cut chicken in small pieces.
2. Take a bowl mix chilly powder, pepper powder, coriander powder, turmeric powder, salt, garam masala, ginger garlic paste, yogurt and form a paste. Add the chicken pieces to this and rub at the masala on the chicken. Let this marinate for at least an hour in the refrigerator.
3. Now heat oil in a kadai and saute the chicken. Cover and cook it for 7 minutes or until it is thoroughly cooked.
4.Open the lid and fry on medium high flame for about 6 minutes or until all the water evaporates.
5. Add onions and fry for 2 more minutes.
6. Garnish with coriander leaves, split chillies and lemon or tomato slices .
Tips
- This can be served with biriyani, curd rice, chapatti.
- The juice of one lemon can be poured on top to enhance flavour.
- This can be served with biriyani, curd rice, chapatti.
- The juice of one lemon can be poured on top to enhance flavour.
TANDOORI CHICKEN
IngredientsTurkey/ Chicken legs - 2
Yogurt - 6 tblsp
Lemon juice - 1 tblsp
Chilly powder - 2 tsp
Corriander
powder - 1 tsp
Cumin powder - 1 tsp
Pepper powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Red color - 1 tsp
Ginger garlic paste - 1 tsp
Oil - 1 tblsp
Salt - to taste (app. 1 tsp)
Method
1. Clean the turkey/chicken legs and make some slits with a knife or holes with a fork.
2. Take the yogurt in a separate bowl and add the lemon juice along with chilly powder, corriander powder, cumin powder, garam masala, turmeric powder, pepper powder, ginger garlic paste, salt and red colour.
3. Apply this marinade on the turkey/chicken legs nicely. Try to press in some of the marinade
into the slits.
4. At this stage you can let it marinate in the fridge overnight. Marination ensures that all the spices enter the turkey/chicken meat nicely. But if there is no time you can make it immediately. In that case, just press in as much marinade into the slits as possible.
5. Cook the legs in the oven preheated to 425 degrees for 25-35 minutes. After the first 10 minutes cover up the dish with aluminum foil. The ensures that the legs doesnt get dry.
6. Garnish with cilantro and lemon slices.
Cumin powder - 1 tsp
Pepper powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Red color - 1 tsp
Ginger garlic paste - 1 tsp
Oil - 1 tblsp
Salt - to taste (app. 1 tsp)
Method
1. Clean the turkey/chicken legs and make some slits with a knife or holes with a fork.
2. Take the yogurt in a separate bowl and add the lemon juice along with chilly powder, corriander powder, cumin powder, garam masala, turmeric powder, pepper powder, ginger garlic paste, salt and red colour.
3. Apply this marinade on the turkey/chicken legs nicely. Try to press in some of the marinade
into the slits.
4. At this stage you can let it marinate in the fridge overnight. Marination ensures that all the spices enter the turkey/chicken meat nicely. But if there is no time you can make it immediately. In that case, just press in as much marinade into the slits as possible.
5. Cook the legs in the oven preheated to 425 degrees for 25-35 minutes. After the first 10 minutes cover up the dish with aluminum foil. The ensures that the legs doesnt get dry.
6. Garnish with cilantro and lemon slices.
CHILLI CHICKEN
Ingredients
Marination
Chicken Breast-2
Ginger Garlic Paste-2 tsp
Chilli Power-2 tsp
Garam Masala Powder-1/2 tsp
Egg -1
Corn flour-1 tsp
Red Food Color – couple pinches
Lemon juice/Vineger -1 tsp
For tossing
Bell pepper -1 cup sliced(colored )
Curry Leaves -1 string
Onion - 1/2 cup(Sliced)
Chilli sauce - as needed
Soya sauce - as needed
Method
1.Clean the chicken and cut into small pieces.
2. Mix the chicken with all the marination ingredients, let it sit for an hour.
3. Shallow fry the marinated chicken in oil and one it’s done, leave it on a paper towel.
4. In the same oil add the curry leaves and scoop it out and keep separately.
5. In a different pan add little oil and sauté the onions and the bell peppers. Let the veggies stay crunchy.
6. Add the chili sauce and little Soya sauce.
7. Toss the fried chicken pieces with this.
8. Add the curry leaves to it.
9. Yummy Chilli Chicken ready.
10. Serve it with any kind of pulav or serve as a starter
Marination
Chicken Breast-2
Ginger Garlic Paste-2 tsp
Chilli Power-2 tsp
Garam Masala Powder-1/2 tsp
Egg -1
Corn flour-1 tsp
Red Food Color – couple pinches
Lemon juice/Vineger -1 tsp
For tossing
Bell pepper -1 cup sliced(colored )
Curry Leaves -1 string
Onion - 1/2 cup(Sliced)
Chilli sauce - as needed
Soya sauce - as needed
Method
1.Clean the chicken and cut into small pieces.
2. Mix the chicken with all the marination ingredients, let it sit for an hour.
3. Shallow fry the marinated chicken in oil and one it’s done, leave it on a paper towel.
4. In the same oil add the curry leaves and scoop it out and keep separately.
5. In a different pan add little oil and sauté the onions and the bell peppers. Let the veggies stay crunchy.
6. Add the chili sauce and little Soya sauce.
7. Toss the fried chicken pieces with this.
8. Add the curry leaves to it.
9. Yummy Chilli Chicken ready.
10. Serve it with any kind of pulav or serve as a starter
