Quick and Easy Chicken Curry/ईजी चिकेन ग्रेवी कर्री /ఈజీ చికెన్ కర్రీ

Ingredients :

Chicken - 1 kg
large Onions, paste - 3
large Tomatoes -  pureed - 2
Green chilly - 3(sliced)

Garlic paste - 1 Tbsp
Ginger paste - 1 Tbsp
Coriander powder - 2 Tsp
Cumin powder - 2 Tsp
Turmeric powder - 1/2 Tsp
Red chilli powder - 1/2 Tsp
Garam masala powder - 1 Tsp
Oil - 4 Tbsp

Salt to taste
Chopped coriander for garnish

Preparation Method :

1. Heat oil in a pan and sauté the green chily and onion paste fry till golden brown. Then add, garlic & ginger paste. Mix well.

2. Add tomato puree. When the tomato puree dries up, add coriander powder, cumin powder, garam masala, red chilli powder, turmeric powder and salt. Let the spices cook.

3. Add chicken pieces into the masala. Stir well and cook till they are golden brown.

4. Add 1/2 cup of water and stir. Cover with a lid and let it simmer till the chicken is cooked.

5. Garnish with chopped coriander and serve.

* Tasty Chicken Gravy Curry Ready.

* Serve with hot Rice or Rotis.

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Onion Chicken Curry

Ingredients :

Chicken(cleaned) - 1/2 Kg
Onions(chopped) - 4
Tomato(chopped) - 2
Green Chily(sliced) - 4
Ginger Garlic Paste - 1 1/2 Tsp
Turmeric - 1/4 Tsp
Kashmiri Chily Powder - 2 Tsp
Coriander Powder - 1 Tsp
Cumin Powder - 1/2 Tsp
Garam Masala Powder - 1/2 Tsp
Salt - To Taste
Oil - 4-5 Tsp
Curry Leaves - 2 Springs
Coriander(chopped) - 1 Bunch

Preparation Method :

1. Take Cleaned Chicken into a Bowl add Chopped Tomatoes, Chilies, Salt, Turmeric, Cumin, Coriander , Red Chily or Kashmiri Chily Powders, Ginger Garlic Paste. Mix all the above mentioned Ingredients into Chicken. Marinate for 20-30 Minutes.

2. Take a Pan add Oil, after Oil heat add Chopped Onions and fry on medium flame for 10-15 Min. After Onions turns Brown switch off the Stove.

3. Take another Pan add Oil then add Marinated Chicken and Cook on medium flame for10 Min. & keep a Lid.

4. After remove the Lid add Fried Onions mix well & keep a Lid for 5 Min.

5. Then add Garam Masala Powder fry for 2 min. without Lid then add chopped Coriander and remove from Flame.Serve with Hot Rice, Chapathi or Roti.

* Tasty Onion Chicken Curry Ready.

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How to Make KFC Style Fried Chicken

Ingredients :

Chicken drumsticks - 3

Ginger garlic paste - 1tbsp

All purpose flour / Maida - 1/2 cup

Red chilli powder - 2tbsp

Salt - To Taste

Bread crumbs - as much as you want

Coriander powder - 1tbsp

Tomato ketchup - 2tbsp

Freshly grounded pepper - 1 tbsp

Eggs - 2

Cornflakes Powder or Corn Powder - 2 Tsp

Oil- for deep frying

Preparation method :

1. Make thin slits to the chicken with a sharp knife.

2. Marinate the chicken in ginger garlic paste,chilli powder,salt,coriander powder,tomato ketchup,pepper for at least 5 hours.

3. Take a plate and mix all purpose flour,salt,chilli powder and bread crumbs.Bash the corn Powder into tiny pieces and mix them to the flour mixture.

4. Crack the Eggs in a plate and beat it well with milk.

5. Dip each drumstick into egg mixture and dip in the flour mixture.

6. Repeat the above step until the chicken is coated well.Egg makes to bind the flour mixture with chicken well and keep the juices inside tact.

7. Now heat oil for deep Fry and fry the chicken drumsticks until golden crisp.

8. The chicken pieces are cooked well inside. Remove From Oil and Keep in Paper Towel.

9. Serve with some onion Rings and lemon.

* KFC Style Chicen Drumsticks are Ready.

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Chicken with sorrel Recipe / Gongura Chicken

Ingredients :

Chicken : 1/2 Kg
Sorrel Leaves - 2 Cups
Onions - 3
Green Chily - 4
G & G Paste - 1 1/2 Tsp
Turmeric - 1/4 Tsp
Red Chily Powder - 2 Tsp
Salt - To Taste
Masala Paste or Garam Masala - 1 Tsp
Curry Leaves
Coriander Leaves - 1 Bunch

Making of Masala Paste :

Poppy Seeds - 1/2 Tsp
Cloves - 4
Cardamom - 2
Cinnamon Stick - 1 Inch
Cumin Seeds - 1/4 Tsp
Coriander Seeds - 1/4 Tsp

Preparation Method :

1. Take a Bowl add Chicken after Add Turmeric, Salt, G&G Paste, and Chily Powder Mix it Well and Marinate for 30 Min.

2. Chopped Onions, Chilies, Coriander and Sorrel Leaves. Grind the Masala Paste With Masala Ingredients.

3. Take a Pan add Oil then add Sliced Onions, Chily and Curry Leaves Saute for 2 Min.

4. Add Marinated Chicken mix it Well and Covered with a Lid for 5 Min. Then add Garam Masala paste Fry for 1-2 Min. then add One Glass of Water if Required.

5. Remove the Lid then then add Chopped Sorrel Leaves. Mix Well and Keep a Lid.Now Its Time For Chicken Will be Well Cooked.Switch off the Flame.

* Serve Hot With Hot Rice or Chapathis.

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Chicken Raw Cashew Nuts Curry/काजू मुर्ग सब्जी /చికెన్ జీడిపప్పు కూర

Igredients :

Chicken - 1/4 Kg
Raw Cashew  Nuts - 100g
Onions - 3 (sliced)
Green Chily - 4(sliced)
Ginger Garlic Paste - 1 Tsp
Turmeric Powder - 1/4 Tsp
Red Chily Powder - 2 Tsp
Coriander Powder - 1/2 Tsp
Garam Masala Powder - 1/2 Tsp
Salt - To Taste
Curry Leaves - 2 String
Coiander Leaves - 1 Bunch

Preparation Method :

1.Take Kadai add Oil, after Heat Oil add Sliced Onions after add Green Chily and Curry Leaves fry Onions turns into Brown.

2. After add Chicken and Keep a Lid For 5 Min. Then Remove the Lid and Add Ginger Garlic Paste, Fry for 2 Min. and then add turmeric and Red Chily Powder then keep a lid.

3. After add required Water and Keep a Lid for 5min. After 5 min. add raw cashew nuts, Coriander Powder and Garam Masala Powder.

4. After 2 or 3 Min. add Coriander Leaves then Switch Off the Stove.

* Tasty Chicken Curry with Raw Cashew Nuts Curry is Ready.

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Chicken Biryani

Ingredients :

Basmati rice-2cups
Chicken-500gms
Green chillies-4(Slit length wise)
Onions-2(chopped long slices)
Ginger & Garlic paste-1 tbsp
Red chilli powder-1/2tbsp
Coriander powder-1 tbsp
Tomato-1
Yogurt/Curd-1/4cup
Dry coconut powder-1 tbsp
Turmeric-1/2tbsp
Salt as required
Oil-5tbsp
Chicken masala powder-1/2 tbsp(optional)
Lemon-1
Cloves-3
Cinnamon stick-1″
Cardamom-2
Shah jeera-1tbsp
Pepper corns-8 to 10

Ingredients to cook rice:

Basmati Rice-2cups
Cloves-2
Cardamoms-1
Cinnamon stick-1/2″
Bay leaves-2
Marathi mogga-1
Star anise-1
Mint leaves-1tbsp(chopped)
Oil-1tbsp
Salt-1tbsp
Water as required

Preparation Method :

1. Wash and soak the rice in water for 30 mins.

2. Cook the rice in lots of water along with bay leaves,cloves,cinnamon,cardamom,marathi mogga, star anise,chopped mint & coriander leaves,oil &salt till its almost cooked.

3. Wash the chicken pieces and drain it.

4. Now add the red chilli powder,turmeric,biryani masala powder,salt,yogurt and ginger & garlic paste.Mix well.

5. Marinate the chicken pieces for about 2 hours.

6. Heat a pan add 2 tbsps of oil. Add some of the finely chopped onions and fry them till golden brown.keep aside.If you want to add any nuts,you can fry them with onions.

7. To prepare the curry ,take 4 spoons of oil in an another pan. Add the shahjeera,green chillies,finely chopped onions,tomato,tumeric powder and fry them.

8. After they start spluttering add the cloves,cinnamon, and bay leaves.Now add the marinated chicken pieces and stir well.Add coriander powder,dry coconut powder, salt as per your taste.

9. Cover the pan with a lid and cook for about 15 minutes or till water evaporates.
(If you want to add any biryani masala which you can get it in the market,add it now. This is optional.)

10. Add the coriander leaves and turn off the stove.

11. Now take an Aluminium tray.Grease the tray with some oil or butter.Layer the rice first followed by a layer of curry and some coriander leaves.And also add some lemon juice.Repeat this step to make the other layers.

12. If you want you can also add the food color.Now cover the tray with a foil.

13. Finally keep it in oven at 400F for 20 mins and 300F for 10 minutes.Total time is 30 mins to bake the biryani in oven.

14. Turn off the heat and do not open the lid for 10 mins.After 10 mins, open the lid , mix it gently.

15. Garnish with boiled eggs and the fried onions.

Serve hot with raita.

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Chicken Biryani Restaurant Style

Ingredients :

Basmati Rice 500Grams

Chicken 1000Grams

Yogurt 1Cup

Turmeric 1/4Teaspoons

Salt To Taste

Ginger Garlic Paste 1Tablespoons

Cumin Powder 1Teaspoons

Coriander Powder 1Tablespoons

Red Chilly Powder 2Tablespoons

Golden Fried Onions 150Grams

Mace 2Numbers

Pepper Corn 6Numbers

Lichen (kalpasi) 1Teaspoons

Shahi Jeera 1Teaspoons

Cardamom 6Numbers

Cloves 3Numbers

Cinnamon Sticks 2Numbers

Star Anise 3Numbers

Bay Leaf 3Numbers

Coriander Chopped 1Bunch

Mint Chopped 1Bunch

Green Chilly 5Numbers

Oil 1/2Cup

Lime Juice 2Tablespoons

Preparation Method :

1. First make a powder of all the spices.

2.  Take a bowl add chicken pieces and add made masala, chilly powder, ginger garlic paste, turmeric, salt, coriander powder, curd, chopped mint leaves, coriander leaves, fried onions, green chilly, lime juice, oil, and mix it well, and put it in the refrigerator over night.

3. Heat water in a vessel and let it come to a boil add oil, salt, Shahi jeera, bay leaf and add Basmati rice (soak the rice 1 hour) cook the rice till 70 %, add layer of chicken marinate and then this layer of rice.

4. Sprinkle fried onions, and add dissolved saffron strands in milk , then add ghee (optional), kewra water, rose water and put the lid on which is lined with sticky dough for dum.

5.  First cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 25 to 30 min and switch off the flame.

6.  After 40 minutes this is ready for opening the seal of the lid. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.

* Serve Hot.

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Kolhapuri Chicken Curry

Ingredients :

chicken 1/2 kg

curd      1/2 cup

turmeric ½ tsp
lime juice  1 tsp

Salt to taste
red chilly powder 3 tsp

grated fresh coconut ½ cup

small tomatoes  2

onion      1

Coriander for garnish

peppercorns   8

cloves   4

bay leaf (Tej patta)  1

cinnamon  1-inch 

Ilachi  2
Cumin Seeds 1/2 tbsp.
Coriander Seeds - 1/2 tbsp.
ginger garlic paste  1 tsp

refined oil  4 tbsp

Preparation Method :

1. Beat curd in a bowl. To this mix red chilly powder, limejuice, salt, ginger garlic paste and turmeric.

2. Clean chicken and mix it in the bowl of curd. Marinate for 1 hour.

3. Heat 2 tbsp oil in a pan. Fry cloves, cinnamon, bay leaf and peppercorns for few seconds. Sauté chopped onion till translucent. Then fry grated coconut for 5 minutes. Stir in chopped tomatoes and fry till they are soft and cooked.

4. Cool this and blend in a mixer.

5. Heat the remaining oil in a kadai. Add the marinated chicken and cook over a medium flame closing the lid for about 20 minutes. Stir occasionally.

6. Add the previously blended mixture and mix well. Cook the chicken till it is done. Add more chilly powder and water if necessary.

* Garnish with chopped coriander. Serve hot with rice or roti.

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Mughlai Chicken Curry

Ingredients :

1 kg fresh skinless chicken, cut into medium size pieces

3 tbsp salt less butter or desi ghee (made from Indian buffalo milk)

4- 5 medium sized red onions, finely chopped

1/2 cup fresh yogurt (Indian curd)

2 to 3 bay leaves

2 tbsp fresh cilantro (coriander) leaves, chopped

1/2 tsp fresh ground turmeric powder

4-5 roasted red chilies (whole)

1 tsp black mace powder

2-3 garlic cloves

1 tsp fresh grated ginger.

1 tsp broken cinnamon

2-3 cloves

1/2 tsp small, green cardamom

1 tsp red chili powder

1/4 tsp ground black pepper

1 tsp roasted cumin seeds

1 tsp roasted poppy seeds

1/2 cup water soaked cashew nuts

1/2 tsp Indian hot spice mix (garam masala) powder

1 cup milk

Salt as per taste

Water

Preparation Method :

1. First step is to marinate the chicken. 

2. Heat a pan over low-medium heat and fry 1/3 rd of the chopped onions until translucent and turn off the heat. Combine fried onions, garlic, ginger, poppy seeds, cumin seeds, cardamom, cashew-nuts, red chili powder, mace, cloves, turmeric powder, cinnamon, black pepper, some salt and ground them all together in a grinder. 

3. Mix the freshly ground spices mixture with yogurt and marinate well the chicken pieces with this paste. Let the chicken marinate for at least 3- 4 hours in the refrigerator.

4. Heat butter or ghee in a deep, heavy bottom metal or non stick pan over low-medium heat. When butter in hot enough, add bay leaves and fry for 5 seconds, then add remaining chopped onions and fry for few minutes until onions turn light brown.

5. Add the marinated chicken pieces, hot spice powder, some salt, milk and some water into the pan as per desired thickness of curry. Stir well all the ingredients together few times and cover the pan with the lid. Simmer the heat and let the chicken cook for next 25 – 30 minutes.

6.  When done, sprinkle fresh cilantro leaves to garnish. Authentic Chicken Mughlai is ready to serve. Serve it hot with stuffed Indian parathas or naan and enjoy the rich spicy flavours of this classic mughlai dish.

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Butter Chicken

Ingredients :

Turkey/Chicken - 1 lb (boneless, skinless)

Onion - 1 (chopped)

Tomato - 3-4 (chopped)

Cashews/Almonds - 5-6

Ginger garlic paste - 2 tsp

Green chilly - 1 (chopped)

Kasoori Methi - 1/2 tsp + 1/2 tsp

Fresh Cream ( or Heavy cream) - 1/4 cup

Chilly powder - 1/2 tsp + 1/4tsp

Corriander cumin powder - 1 tsp + 1/2 tsp

Turmeric powder - 1/4 tsp

Garam masala - 1/4 tsp

Cumin seeds - 1/2 tsp

Cilantro - for garnish

Butter - 2 tblsp 

Salt - to taste 

Oil - 2 tblsp

Preparation Method :

1. Wash the turkey/chicken and cut it into 1 inch thick cubes.

2. Apply little salt, chillipowder, corriander powder, kasoori methi and ginger garlic paste. Shallow fry in little oil and keep it aside. You can also put it in skewers and bake it in the oven.

(Tip :- To keep things simple, use 2 tblsp of tandoori chicken masala powder instead of all the individual spices (any brand is fine).

3. Heat some oil/butter in a pan and saute the onions followed by ginger garlic paste, green chilly and tomatoes.

4. When all these are nicely sauteed, remove from stove and let it cool a bit.

5. After it is cool enough to handle, grind everything in a blender/ mixie with the cashew nuts to make a paste.

6. Melt the butter in a pan, splutter some cumin seeds. Add this groud mixture and cook it for few minutes until the nuts gets cooked.

7. Next add the fried turkey/chicken pieces, with all the dry spices like chilly powder, corriander powder, turmeric powder, kasoori methi, garam masala and salt.

8. Cover and let it cook for 10-15 minutes in medium low flame so the flavours combine nicely.

9. Add the heavy cream, mix everything and let it simmer for few minutes.

10. Garnish with chopped cilantro or some cream and serve with pulav, naan, roti.

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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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Chicken leg pieces fry

Chicken leg pieces fry :

Ingredients:

Chicken leg pieces-5

Garammasala powder-2 spoons,

Ginger garlic paste-2 spoons,

Red chilly powder-1 spoon,

Salt tasty

Orange red colour

oil-1 cup,

Coriander and curry leaves.

Preparation Method:

1.Cut the chicken leg pieces in cross.

2.Make a paste with redchilly powder,salt ,Gingergarlic paste,garam masala.

3.Dressed the Leg pieces completely with Masala.

4.Spray little lemon juice on Leg pieces.

5.Marinate for 30 minutes.

6.Take a Kadai and add 1 cup of Oil and allow to heat.

7.Add marinated Leg pieces and cook on low Flame.

8.Cook 20 mints and add red color and allow to cook till golden brown color appears.

9.When they turn in to brown color switch off the stove and take them in to plate.

10.Garnish with curry and coriander leaves.

11.Chicken leg pieces are ready.

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Shahi Chicken Biryani

Ingredients :

Basmati Rice – 400 gms

Chicken – 500 gms

Onions – 2 medium size, sliced thinly

Ginger-Garlic paste – 2 tbsps

Green chillies – 4, slit into two

Turmeric powder – 1 tsp

Red chilli powder – 1 tsp

Coriander powder – 2 tsps

Garam masala – 1tsp

Shahi Jeera – 1 tsp

Curd – 2 cups

Lemon juice – 2 tbsp

Cloves – 6 no’s

Black Cardamoms – 4

Cinnamon sticks – 2 inch piece

Bay leaves – 2

Oil – ½ cup

Salt to taste

To Garnish :

Pudina Leaves – a small bunch

Coriander leaves – few sprigs

Preparation Method :

1. Marinate chicken pieces with curd, lemon juice, ginger-garlic paste and red chilli powder.

2. Keep it in the fridge for about an hour.

3. Wash and soak the rice for about 15 minutes.

4. Take a heavy bottomed vessel or a pressure cooker.

5. Pour oil and heat for some time. Add sliced onions, cinnamon, cloves, bay leaves, cardamoms, jeera and green chillies.

6. Now add the marinated chicken pieces. Mix well and cover it.

7. Cook for 5- 10 minutes till the chicken is half cooked.

8. Add the soaked rice to it and 3 cups of water.

9. Pressure cook for 1 or 2 whistles or cook till the rice is done.

10. Garnish with chopped mint and coriander leaves.

* Serve hot with raitha.

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