Natu Kodi Kura (Chicken Curry)

Ingredients :

Natu Kodi -1 Kg

Garam masala powder -3 spoons,

Onions - 4 Nos

Green chillies -6 nos,

Redchilyy powder -2 spoons,

Turmeric powder -1 spoon,

Salt- as perTaste

Oil -3 Table spoons

Ginger garlic paste -2 spoons,

Coriander leaves -Hand full.

Preparation Method :

1. Take Chicken wash thoroughly with turmeric powder and salt and kept a side.

2. Take Onions and green chilly and cut in to small pieces.

3. Take Cloves-7,Cardamom-2,cinnamon stick-4,Coriander seeds-4 spoons,Dry fry for 2 mints and make fine powder by grinding.

4. Take cooker and add 2 table spoons oil and add Onion,green chilly and cook for 3 mints,or till gold color.

5. Add Ginger garlic paste and stir well and fry till golden color.

6. Add washed Chicken pieces with legs and skin, cook for 15 mints.

7. Add 1 spoon turmeric, 3 spoons red chilly powder (Raw red chilly Powder), Salt (Rock salt) Tasty and Mix well.

8. Add 250 ml water,and Close the lid and allow to cook for 3 Whistles.

9. After cooling (When gas Went out) Open the lid and add 3 spoons Garam masala and cook for 5 mints.

Garnish with coriander leaves and serve hot with Rice,Roti,Chapathi.

Tasty Tasty  Natu kodi chicken is ready To Eat.

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Chicken Lollypop

Ingredients:

Chicken Lollypops (Wings deskinned) - 500 gms.

For Marination :

cornflour - 2 tblsp. 

soya sauce - 2 tblsp. 

vinegar - 1 tsp 

Red chilli paste - 1 tsp. 

Ginger paste - 2 tsp. 

Garlic paste - 1 tsp. 

Ajinomoto - ¼ tsp. 

salt - to taste

For Batter:

Maida - 6 tblsp. 

Cornflour - 6 tblsp. 

Coriander - 1 tblsp. 

Garlic - 1 tblsp.

Ginger - 1 tblsp. 

Vinegar - 1 tblsp. 

Red chilli paste - 1 tblsp. 

Egg - 1

Ajinomoto - 1/8 tsp. 

Orange red color - 1/8 tsp. 

Celery - 1 tsp. 

salt - to taste

water - as required

Preparation Method :

1. First, dry out the chicken pieces on a muslin cloth to remove out excess water. 2. Marinate the chicken with all the ingredients under 'for marination' for atleast 2 hours.

3. Mix all the ingredients under "for batter" with enough water to make a thick batter.

4. Dip the lollypops in batter and deep fry.

5. Serve as a starter with Schezuan sauce.

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Pepper Chicken

Ingredients :

Cut chicken - 2 lbs

Whole Garam Masala - (Cloves, Cardomom - 2 pieces each, Cinnamon, Bay Leaf - 1 piece each)

Mustard,Cumin Seeds - little for tempering

Curry leaves -2 strands

Onion -2 Chopped

Green chillies - 2 Chopped

Chilli powder - 1 tsp

Crushed peppercorns - 1 tblsp (preferably freshly crushed)

Tomatoes -2 Diced

Coriander powde -2 tsp

Cumin powder -1 tsp

Ginger Garlic paste -1tblsp

Salt - 2 tsp

Coriander leaves - to garnish 

Preparation Method :

1.Heat oil in a deep vessel.

2.Add the tempering mustard,cumin.

3.After it splutters add whole garam masala.

4.Add chopped onions and saute until golden brown.

5.Add salt, turmeric powder, ginger garlic paste,green chillies andcurry leaves.

6.Saute everything for 5 mins.

7.Add tomatoes and saute it until it becomes a gravy.

8.Add chilli powder,coriander powder,cumin powder.

9.Saute everything for 10 mins in medium heat.

10.When oil comes out its the correct consistency.

11.Now add chicken, little water and cover and cook.

12.After its cooked add the crushed pepper powder and check for seasoning.

13.To garnish add chopped corriander leaves. You can also add chunks of capsicum.

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Chicken Tikka Masala

Ingredients :

Chicken Tikkas - 1 lb

Tomato puree - 1 Cup

Ginger garlic paste -1 tsp

Cashews - 1 tblsp (4-6 coarsely powdered)

Heavy cream - 3-4 tblsp

Oil -2 tbsp

Kasoori methi (fenugreek leaves powder) - 1 tsp

Corriander Powder - 2 tsp

Garam masala -1/2 tsp

Cayenne pepper/ Red Chilly Powder - 1/2 tsp

Cumin seeds - 1/2 tsp

Cilantro - for garnish

Preparation Method :

1. Make chicken tikkas as per the recipe.

2. Heat a non stick pan with oil. Add ginger garlic paste and fry for 1 min in low flame.(monitor its not burnt).

3. Add the tomato puree and cook until it thickens to form a paste.

4. Now add garam masala, cayenne pepper, corriander powder and kasuri methi.

5. After 1 min add the heavy cream and stir in low flame to get a thick paste. Also add leftover marination masala(optional).

6. Now add the tikkas and cook for 2 mins and switch off.

7. Garnish with cilantro and serve with naan, chappathi or rice.

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Chicken Roast Masala

Ingredients :

Chicken - 1/2 kg(1 lb)
Oil - as needed
Onions - 3
Tomatoes - 3
Whole garam masala - 1 tblsp
Ginger paste - 2 tblsp
Garlic paste - 2 tblsp
Turmeric powder - 1 tsp
Chilly powder - 1 tblsp
Garam masala powder - 1 tblsp
Cashew paste - 2 tblsp
Salt - to taste
Cilantro - for garnish
Cream - for garnish

Preparation Method :

1. Fry the chicken in oil and keep aside.

2. Heat little oil in another pan, add the onions and fry well. Next add the tomotoes.

3. Now add everything except chicken and kaju(cashew) paste. Cook it nicely and let it start leaving oil.

4. Then add little water, chicken and kaju paste. cook well.

5. Garnish with cream and fresh coriander leaves. (This is a dry dish, goes well with naan/roti).

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Chicken Tikka Kebab

Ingredients :

Chicken Breast/ Boneless Chicken -1 lb(cut into bite size pieces)

Onion, Coloured Bell Peppers,Tomato (diced) - 1 cup (optional)

Salt - 1 tsp

Cayenne pepper - 1 tsp

Chilli flakes - 1/2 tsp

Ginger garlic paste - 1 tsp

Coriander powder - 1/2 tsp

Turmeric - 1/4 tsp

Yogurt - 1 Cup

Cashew nuts - 2 tbsp (crushed)

Lemon -1/2 (juiced)

Cilantro (finely chopped) - 2 tbsp

Red color - few drops(optional)

Oil - 1 tblsp

Chicken Tikka

Preparation Method :

1.Mix all the ingredients under marination except chicken and veggies to form a paste.

2.Now add the marination to the chicken pieces and veggies to coat it .

3.Let it marinate for atleast 3 hours in refrigerator (increased marination time gives soft chicken with all masala taste).

4.Take bamboo skewers and soak in water for 1/2 hour. 

5.Preheat oven to 300F

.

6.Grease a baking dish with few drops of olive oil and spread the marinate chicken pieces and veggie pieces on it.

7.Bake it for 10 minutes and flip the chicken pieces and again bake for 10 minutes(to evenly cook the chicken).

8.Now take the baking dish out from oven and place the chicken and veggies in skewers(use paper towel to handle chicken if its very hot).

9.Now place the skewers in the oven at 350F for another 10 minutes(this gives the flavor and taste like in tandoori).

10.Now serve the yummy tikka by sprinkling few drops of lemon juice as a snack.

Tip

- You can also grill the tikka on a stove top griddle if you do not have oven.

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Dahi Murg (Curd Chicken)

Ingredients :

Chicken - 1 kg (app. 2 lbs)

Yogurt - 1 cup (beaten)

Onion - 1 big/ 2 small (finely chopped)

Ginger garlic Paste - 1 tblsp

Green Chillies - 1 or 2

Tomatoes - 3 (finely chopped/ pureed)

Assorted Whole Garam Masala - (1 cinnamon, 1 bay leaf, 3 cloves etc)

Cumin seeds - 1/2 tsp

Turmeric Powder - 1/4 tsp

Chilly Powder - 1 tsp (or to taste)

Pepper Powder - 1 tblsp

Garam Masala Powder - 1 tsp

Salt - to taste

Cilantro - 1/4 bunch (finely chopped)

Curry Leaves - for garnish

Oil – 2 tblsp

Preparation Method :

1. Marinate the chicken with the yogurt and all the dry masala powders.

(chilly powder, garam masala, turmeric powder and pepper powder).

2. Heat oil in a pan and fry the whole garam masala and cumin seeds.

3. Add the onions and cook till it turns nice and golden brown.

4. Add the ginger garlic paste and fry for 1 minute.

5. Add the tomatoes and cook till the oil seperates. Tomatoes are not traditionally added in this recipe. It can be added or not depending on individual taste.

6. Add the marinated chicken to this and bring everything to a boil. Add water if you want a thinner gravy.

7. Cover and cook for 10-15 minutes stirring occasionally.

8. Mix in the finely chopped corriander leaves.

9. Finally garnish with fresh curry leaves and split green chillies and serve with rice or roti.

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Chicken Kurma

Ingredients :

Chicken/Turkey - 1 lb (cut into pieces)

Onion - 1 (sliced)

Kuskus(nutrition fact) - 2 tblsp

Cashews - 4

Corriander seeds - 1 tblsp

Green chilly - 5-7

Cumin seeds - 1 tblsp

Coconut - 1/2 cup (grated)

Yogurt (Curd) - 1/2 cup

Ginger-Garlic paste- 2 tsp

Cardomon - 3

Fennel seeds - ¼ tsp 

Bay leaf - 1

Cloves - 2 

Cinnamon sticks - 1

Oil - 2 tblsp

Salt - to taste

Cilantro - for garnish 

Preparation Method :

1. Soak kuskus in 1 cup warm water for 10 minutes and then grind it with green chillies, coriander seeds, cumin seeds, cashews,cardamom and coconut. Keep it aside.

2. Heat oil in a deep pan. Splutter fennel seeds.Add the bay leaf, cloves and cinnamon.

3. Add sliced onions and fry them till they are translucent. Next add the ginger-garlic paste and saute till the raw smell vanishes. 

3. Add the chicken/turkey pieces and saute for 2 minutes. Next add 1 cup water, yogurt and salt to it. Cover and cook till the chicken is almost done.

4. At this stage add the ground paste and add the water required. Check for salt and let the kurma simmer for 5 minutes.

5. Garnish with cilantro. This goes very well with  idiyappam roti or rice.

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