Chicken Pakoda

Ingredients:

• Chicken : 250 gms (small pieces)
• Onion (sliced) : 1 med
• Green Chilly : 1 thinly sliced
• Chopped Ginger : 2 Tsp
• Coriander Leaves : 2 Tbsp (chopped)
• Curry Leaves : few (chopped)
• Besan Flour :1/2 to 3/4 cup
• Rice Flour : 2 Tbsp
• Chilly Powder : 2 Tsp
• Turmeric Powder : 1/2 Tsp
• Hing : a pinch
• Salt : as required
• Water : as required
• Oil : as required

Combine all the ingredients, except chicken pieces and oil, into a thick mixture by adding required amount of water. Then, add the chicken pieces into it and mix well. Keep it aside for a few minutes. Then, fry it in oil and serve it with hot coffee. 

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Pidiyum Kozhiyum, A traditional Kerala Christian food...

Ingredients :

For Pidi :

• Rice flour : 1 cup + 1 Tbsp
• Salt : as required
• Grated coconut : ¾ cup
• Crushed cumin seeds : ½ Tsp
• Crushed shallots : 5
• Curry leaves : few
• Water : 4 to 5 cups

Add salt, ¼ cup of grated coconut, crushed cumin seeds, crushed shallots and few curry leaves into the water and boil it. Then, pour the required amount of water into the rice flour and mix it well. Allow it to cool. Then, make it into a soft dough (same like kozhukatta or idiyappam dough). Add little coconut and required amount of salt at this point. Combine it well and make it into small balls. Keep it aside. 

Again, heat the rest of the water and when it starts boiling, add the above prepared rice balls, rest of the grated coconut, few curry leaves and salt  into it and cook well. Mix the 1 tbsp of rice flour with half cup of water. When the rice balls are fully cooked, pour the rice flour mix into it and make it thick. Remove it from fire. Serve it hot with yummy and spicy chicken curry.

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Chicken Thoran

Ingredients:

• Minced chicken : 250 g
• Crushed garlic : 1 Tbsp
• Crushed shallots : 3 Tbsp
• Grated coconut : ½ coconut
• Chilly powder : 1 Tbsp
• Turmeric powder : ½ Tsp
• Pepper powder : ½ Tsp
• Garam masala : ¼ Tsp
• Dry red chilly : 3
• Mustard seeds : ¼ Tsp
• Sliced shallots : few
• Curry leaves : few
• Salt : As rqd
• Coconut oil : 2 Tbsp
• Water : As rqd

Clean and mince the chicken well. Keep it aside. Then, crush the coconut with chilly pdr, turmeric pdr, garam masala and keep it aside. Heat oil in a kadai and add the crushed ginger, garlic, shallots and curry leaves into it. Saute till it's translucent and put the minced chicken and required amount of salt and little water. When it is ¾th cooked, add the crushed coconut mix into this and mix well. Cover and cook. Remove it from fire. Heat little coconut oil in another pan  and add mustard seeds. When it splutters, add the curry leaves, dry red chilly and sliced shallots. Saute it and add the cooked chicken and pepper powder. Make it dry. Serve it hot with rice.

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Nellai Chicken Roast

Ingredients:

• For marination:
• Chilly powder : 1 Tsp
• Corriander powder : ½ Tsp
• Turmeric powder : ½ Tsp
• Ginger paste : ½ Tsp
• Garlic paste : ½ Tsp
• Salt : as rqd
• Egg : 1

Marinate 1 kg chicken with the above ingredients  for 1 hour. Then, fry it and keep it aside.

For Masala :

• Onion : 3 big
• Curry leaves : few
• Chopped ginger : 1 Tbsp
• Kashmiri chilly powder : 1 Tbsp
• Turmeric powder : ½ Tsp
• Garam masala : 1 Tsp
• Tomato :  2 (as paste)
• Fresh cream : ½ to ¾ cup 
• Capsicum : 1 medium
• Coriander leaves: ¼ cup
• Salt : as rqd
• Water :
• Oil

Heat oil in a kadai and add sliced onion. Saute till it turns transluscent. Then, add curry leaves and chopped ginger and saute it for couple of minutes. Reduce the flame and add chilly pdr, turmeric powder, garam masala and salt. Roast it till it is void of its raw smell. Pour the grounded tomato into it and cook well. When oil starts to separate from the sides, add the fried chicken and little water. Mix well with the masala and cook it for a few minutes. Then, pour the fresh cream and heat it well. Finally, add the capsicum and coriander leaves.

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Chicken Pulav

Ingredients:

• Maggi chicken cubes : 3
• Ghee : 3 Tbsp
• Cinnamon : 1 small piece
• Clove : 8
• Onion : 2 big sliced
• Crushed green chilly : 1 Tbsp
• Ginger paste : 1 Tsp
• Garlic paste : 1 Tsp
• Chopped tomatoes : 2
• Chicken : 500 gm
• Soaked rice : 2 cup
• Water :  4 cup
• Salt
• Fried onion
• Fried cashews

Heat ghee in a kadai or in a biriyani pot. Then roast the spices in ghee for a few minutes. Add the crushed green chilly, ginger paste and garlic paste into it and saute till it's void of its raw smell. Put the chopped tomatoes and stir it for 10 miutes. Finally, add the chicken cubes, chicken pieces, rice and water into the above sauted masala and mix it well. Add required amount of salt. Cover and cook it. Garnish it with fried onions and cashews. Serve it hot.

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Varutharacha Chicken Curry

Ingredients:

• Chicken : 1 kg
• Onion : 2 big
• Chopped ginger : 1 Tsp
• Chopped garlic : 1 Tsp
• Kashmiri Chilly powder : 2 Tsp
• Crushed Pepper : 1 Tbsp
• Coriander powder : 3 Tsp
• Turmeric powder : ½ Tsp
• Garam masala : 1 to 2 Tsp
• Grated coconut : 1 cup
• Mustard seeds : 1 Tsp
• Curry leaves 
• Water
• Salt
• Oil

Clean and marinate the chicken pieces with little salt, chilly powder and turmeric powder for 1 hour. Roast the grated coconut in low heat till it turns golden brown colour. Then reduce the flame and add the coriander powder and kashmiri chilly powder into it and stir it well. Remove it from fire and cool it. Grind it into a fine paste. Keep it aside. Heat oil in a pan and add mustard seeds. When it splutters, add curry leaves, chopped onions, ginger and garlic. Saute it till it turns transcluscent and void of its raw smell, add the crushed pepper, garam masala, and grounded coconut paste and salt. Saute it for a couple of minutes and put the marinated chicken pieces in it. Combine it with the masala and pour little water and cook.  Remove it from fire and serve it with rice, appam and bread.

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Heavenly Chicken

Ingredients:

• Chicken : 1 kg
• Onion : 2 big chopped
• Garlic : 10 pods chopped
• Green chilly : 5 sliced
• Tomato : 1 big chopped
• Chicken masala : 1.5 Tbsp
• Coriander pdr : 1 Tsp
• Pepper pdr : 1 Tsp
• Mustard seeds : 1 Tsp
• Curry leaves : few
• Coriander leaves : 1/2 cup
• Salt
• Oil

Clean and cut the chicken into small pieces. Heat oil in a pan and add mustard seeds. When it splutters, add curry leaves, chopped onion, garlic and chilly. Saute till it turns golden in colour. Reduce the heat and put the chicken masala, coriander powder, pepper pdr and required amount of salt. Saute well. When oil starts to separate, add the finely chopped tomato into this and roast it. Finally add the chicken pieces and combine it with the masala and cook well. When it is fully cooked, add the chopped coriander leaves and stir till it turns dry. 

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Kashmiri Chicken

Ingredients:

• Chicken : 1 med
• Chilly pdr : 1 Tbsp
• Coriander pdr : 1 Tbsp
• Ginger paste : 2 Tsp
• Garlic paste : 2 Tsp
• Turmeric pdr : ½ Tsp
• Garam masala : 1 Tsp
• Cumin pdr : ½ Tsp
• Salt : as rqd
• Egg : 1
• Oil : as rqd

Clean and cut the chicken into small pieces. Marinate the chicken with ingredients from chilly pdr to egg. Keep it for 2 hrs. Then fry it well.

For Gravy:

• Onion : 3 big chopped
• Tomato : 3 small (paste)
• Ginger paste : 2 Tsp
• Garlic paste : 2 Tsp
• Kashmiri chilly pdr : 1½ Tbsp
• Coriander pdr : 1½ Tbsp
• Garam masala pdr : 1½ Tsp
• Cumin Pdr : ½ Tsp
• Grounded chilly : 6
• Cashew paste : 50 g
• Grounded kismis : 50 g
• Fried cashews and kismis : 25 gm
• Water : 2 cup
• Salt
• Oil

Heat oil in a kadai and saute the chopped onion till brown. Add ginger-garlic paste into this and again saute it. When it's void of its raw smell, add coriander pdr, chilly pdr and cumin pdr into this and roast it for a couple of mins. Then pour the grounded tomato into it. Stir it well. When gravy turns thick and oil starts to separate, add cashew paste, salt and water into this. Boil it well. When gravy starts to thicken, put fried chicken pieces and grounded kismis into this. Boil it for a few mins. Finally add the fried cashews and kismis. Mix well and remove it from fire.

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Brown Chicken

Ingredients:

• Chicken : ½ kg
• Chopped Onion : 2 Med
• Chopped capsicum : 1
• Chopped ginger : 1 Tbsp
• Chopped garlic : 1 Tbsp
• Cashew nuts : 10
• Dry chilly : 2 to 4
• Pepper pdr : 1½ Tbsp
• Coriander pdr : 2 Tsp
• Garam masala : 1 Tsp
• Soy sauce : 1 Tbsp
• Olive oil : 2 Tbsp
• Salt

Clean and cut the chicken into small pieces. Transfer the chicken into a big bowl, put all the ingredients into the chicken and mix it well. Keep it aside for half an hr. Then heat a non-stick pan and put the marinated chicken into it. Cover and cook it well. Then, stir it and make it dry. Serve it hot with roti, naan, rice, etc.

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Tandoori Chicken

Ingredients:

• Chicken legs : 3
• Oil : 2 Tbsp
• Kashmiri chilly pdr : 1 Tbsp
• Juice of 1 lime
• Tandoori masala : 2½ Tbsp
• Yoghurt : 1 cup 
• Kashmiri chilly pdr : 1 Tbsp
• Red colour : 1 pinch
• Kasoori methi : ½ Tsp
• Ginger paste : 1 Tbsp
• Garlic paste : 1 Tbsp
• Salt

Clean the chicken pieces. Make some incisions on the chicken pieces and marinate it with oil, Kashmiri chilly pdr (1 tbsp), lime juice and salt. Keep it aside for 1 hr.

Then make a thick paste using the rest of the ingredients from tandoori masala to salt. Mix it and marinate the chicken pieces with the above paste. Cover and refrigerate it for 4 to 6 hrs. Then keep it outside to bring it to room temperature. Pre-heat the grill (use the grill mode of your convection microwave oven and not the baking mode) and transfer the marinated chicken into an oven tray. Drizzle some olive oil over the chicken and put it in the oven. Then grill it for 70 to 80 mins, flip it after each 12 mins and drizzle little oil and continue grilling. The time may vary depending upon the size of the chicken pieces. Squeeze little lime juice over the chicken pieces and serve it hot. 

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Chicken Curry Masala

Ingredients:

• Chicken : 1¼ kg
• Onion : 3
• Chopped garlic : 1 Tbsp
• Chopped ginger : 1 Tbsp
• Green chilly : 3
• Tomato : 2
• Chicken masala : 2 Tbsp
• Cashew : 15
• Coconut : 2 Tbsp
• Mustard : 1 Tsp
• Shallots : ¼ cup
• Curry leaves
• Coconut flakes : ½ cup
• Dry chilly : 4
• Water
• Salt
• Oil

Clean and cut the chicken into medium pieces. Soak the cashews in hot water for 15 minutes and grind it with grated coconut and little water into a fine paste. Keep it aside. Heat oil in a kadai and saute the sliced onion, ginger, garlic, curry leaves and green chilly. When it turns light brown, reduce the flame and add the chicken masala. Roast it till it is void of its raw smell and put the chopped tomatoes and cook until it turns soft and combine well with the masala. Add chicken into the masala and cook it in high flame for 10 mins and reduce the flame. When it is fully cooked, pour the grounded cashew coconut paste and mix it. Heat it for another couple of mins and remove it from the fire. Season it with mustard, sliced shallots, few curry leaves, dry chilly and coconut flakes.

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Spicy Dry Chicken

Ingredients:

• Chicken : 1 kg
• Kashmiri chilly pdr : 1 Tbsp
• Spicy chilly pdr : 1 Tbsp
• Coriander pdr : 2 Tsp
• Garam masala : 1 Tsp
• Pepper pdr : 1 Tsp
• Ginger paste : 1 Tsp
• Garlic paste : 1 Tsp
• Salt : to taste
• Oil : 2 Tbsp
• Onion : 2 big
• Tomato : 2 med
• Coriander leaves : 1cup
• Curry leaves : few

Clean and cut the chicken into small pieces. Then marinate it with the above ingredients from Kashmiri chilly pdr to 1 tbsp of oil. Keep it for 2 hrs. Heat rest of the oil and saute the sliced onion till it turns light brown. Put few curry leaves and chopped tomato into it. Roast it till it turns soft. Then add the marinated chicken and combine it well with sauted onion and tomatoes. Cook it in high flame for ten mins without adding water. Then reduce the flame and cook it. When it is half done, add the chopped coriander leaves and mix well. Cover and cook till it turns soft. Remove the lid and stir till it turns dry and well coated with the masala.

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Sanjeev Kapoor's Chicken Chettinad

Ingredients:

• Chicken : 1 kg
• Dry red chilly : 6 to 8
• Grated coconut : ½ cup
• Poppy seeds : 2 Tsp
• Coriander seeds : 1 Tsp
• Cumin seeds : ½ Tsp
• Green cardamom : 3
• Clove : 2
• Cinnamon : 1 inch piece
• Star anise : ½
• Fennel seeds : 1 Tsp
• Chopped ginger : 2 inch piece
• Chopped garlic : 10 to 12
• Oil : ½ cup
• Onion chopped : 1
• Curry leaves 
• Chopped tomato : 3 med
• Red chilly pdr : 1 Tsp
• Turmeric pdr : ½ Tsp
• Lemon juice : 1 
• Coriander leaves
• Salt

Clean and cut the chicken into medium pieces. Dry roast the ingredients from red chilly to fennel seeds in 2 table spoon of oil (fry the coconut till it turns golden in colour). Cool and grind it with ginger and garlic into a fine paste. Heat oil in a heavy bottom vessel and saute the onion till it turns to golden colour. Then add few curry leaves and above grounded paste into it and saute it for a few mins. Add the chopped tomatoes, chilly pdr, turmeric pdr and required amount of salt and roast it till it is void of its raw smell. Put the chicken pieces and combine it well with the masala and cook it for a few mins. Pour 2 cups of water and lemon juice into the chicken and cook it well. Garnish it with chopped coriander leaves and serve it hot with rice, roti, naan etc.

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Chicken Kali Mirch (Microwave method)

Ingredients:

• Chicken : 400 gms
• Thick yoghurt : ½ cup
• Almond : 8 to 10 grounded
• Ginger paste : 1 Tbsp
• Garlic paste : 1 Tbsp
• Chilly pdr : 1 Tsp
• Garam masala : 1 Tsp
• Coriander pdr : 2 Tsp
• Onion : 2 big grounded
• Crushed pepper : 1 Tbsp
• Water : ¾ cup
• Salt : as rqd
• Oil : as rqd 

Clean and cut the chicken into medium size pieces. Then marinate it with thick yoghurt, grounded almond, ginger garlic paste, 2 tbsp of oil, chilli pdr, garam masala and salt for ½ to 1 hour. Put oil, coriander pdr, crushed pepper and grounded onion into a microwave safe bowl. Mix well and microwave it in high power for 5 to 10 mins. Add the marinated chicken pieces into it and microwave uncovered for 5 mins. Then stir it and pour ¾ cup of water and little salt. Again microwave it for another 5 to 10 mins. Let it stand for 5 minutes. Finally sprinkle crushed pepper and serve it hot.

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Chicken Stew

Ingredients:

• Chicken : 1 kg
• Potato : 1 big
• Carrot : 1 big
• Onion : 3 big
• Ginger 1.5  Tbsp
• Green chilly : 5 to 10
• Crushed pepper : 2 Tsp
• Cardamom : 3
• Cloves : 4
• Cinnamon : 5 small pieces
• Semi thick coconut milk : 2 cup
• Thick coconut milk : 1 cup
• All purpose flour : 2 Tsp
• Curry leaves : few
• Salt : as rqd
• Coconut oil : as rqd

Clean and cut the chicken into medium size pieces. Heat oil in a kadai and add crushed whole spices. Fry it for a couple of minutes and add cubed onion, sliced green chilly, ginger and curry leaves. Saute till the onion becomes translucent. Then, add the chicken pieces along with the cubed vegetables and salt. Saute the chicken in high flame for a few minutes and pour the semi thick coconut milk into this. Cover and cook well. On another pan, heat little oil and add all purpose flour and stir well. Then, add little water into it and mix quickly to form a thick paste. Keep it aside. When the chicken  is fully done, pour the thick coconut milk and combine. Check the salt at this moment. Reduce the flame and add the above prepared flour paste into the cooked chicken and mix. When the stew starts to thicken, switch off and remove it from fire. Serve it hot with palappam, bread or idiyappam.

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Chettinad Chicken

Ingredients:

For marinating:

• Skinned chicken :  1 kg
• Lemon juice : 1 Tbsp
• Chilly pdr : Tsp
• Salt : 1 Tsp

For roasting :

• White poppy seeds : 1½ Tsp
• Fennel seeds : 1 Tsp
• Coriander seeds : 2 Tsp
• Cumin seeds : 1½ Tsp
• Cloves : 5 nos
• Dry red chilly : 10 to 12 nos
• Whole green cardamom : 4 nos
• Grated coconut : ½ cup
• Water : ¼ cup

For the sauce:

• Vegetable oil : 4 Tbsp
• Shallots : ½ cup
• Cinnamon : 2" stick
• Star anise : 2
• Grated ginger : 2 Tbsp
• Grated garlic : 2 Tbsp 
• Chilly pdr : 1½ Tsp
• Turmeric pdr : 1½ Tsp
• Chopped tomato : 1 cup
• Thai green chilly : 3 to 5 nos
• Lemon juice : 1 Tbsp
• Grated coconut for garnish
• Cilantro for garnish
• Curry leaves
• Salt

Marinate the chicken pieces with lemon juice, salt and chilly pdr for 20 mins. In a kadai or pan, roast all the ingredients except coconut for 2 mins. Then add the grated coconut and roast it until it changed to light brown colour. Remove it from fire and cool it. Grind it using ¼ cup of water. Heat oil in a heavy bottomed vessel and saute the shallots till it turns transluscent. Then add the cinnamon and star anise. Continue sauting for 20 secs. Then put the grated ginger, garlic, curry leaves, grounded masala, turmeric pdr and chilly pdr. Stir it in low heat for 2 mins. Add the chopped tomato into it and cook it for 15 to 20 mins. When the oil starts to separate, add the marinated chicken along with green chilly and required amount of salt. Combine all the ingredients and cook it in high flame for a few mins. Then cover and cook it for 12 to 15 mins in low flame. When it is fully cooked, remove it from fire and pour the lemon juice. Keep it aside for few mins. Garnish it with cilantro and grated coconut.

[Recipe Courtesy: SinfullySpicy.com]

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Easy Chilli Chicken

Ingredients:

• Chicken 1 kg
• Onion 2 big
• Garlic 2 Tbsp
• Capsicum 1 big
• Kashmiri chilly pdr 1 Tsp
• Chilly sauce 3 Tbsp
• Tomato sauce 3 Tbsp
• Soy sauce 3 Tbsp
• Cornflour 1 Tbsp
• Vinegar 1 Tsp
• Salt 
• Oil

Clean and marinate the chicken pieces with a little salt, vinegar and the 3 sauces. Keep it aside for 1 to 2 hrs. Heat oil in a pan and saute chopped garlic, cubed capsicum and onion for 5 mins. Remove it from fire and transfer it to a bowl. Add a little water into the cornflour and dilute it. Heat a little oil in the same pan and add the chilly pdr. Saute it for a couple of mins and add the marinated chicken. Check the level of salt at this stage. Cover and cook it. Then add the cornflour mixture and stir. When it starts to thicken, add the sauted onion and capsicum into this and combine well.

[Recipe Courtesy: Meera]

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Chicken Peshawari

• Chicken 1 kg
• Chilly pdr 1 Tbsp
• Coriander pdr 1 Tsp
• Pepper pdr 1 Tsp
• Cumin ½ Tsp
• Saunf ¼ Tsp
• Fenugreek ¼ Tsp
• Cardamom 3
• Clove 3
• Cinnamon 2 piece
• Turmeric pdr ½ Tsp
• Chopped onion 2 med
• Ginger 1 big piece
• Green chilly 6
• Curd ¾ cup
• Lime juice 2 Tsp
• Ghee ¼ cup
• Salt

Clean and cut the chicken into big pieces. Grind the ingredients from chilly pdr to turmeric pdr using little water. Slightly crush the onion, ginger and green chilly. Marinate the chicken pieces with above grounded ingredients, curd, lime juice, ghee and salt. Cook it in medium flame. Garnish it with fried onion. 

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Butter Chicken

Ingredients:

• Chicken 1 (30 pieces)
• Kashmiri chilly pdr 2 Tbsp
• Garam Masala  1½ Tsp
• Turmeric pdr ½ Tsp
• Grounded tomato 2 big
• Ginger paste 2 Tbsp
• Garlic paste 2 Tbsp
• Onion 4 
• Cashew Nut 50 g (soaked)
• Kasurimethi ½ Tsp
• Coriander leaves ¼ cup
• Butter 3 Tbsp
• Water 1½ cup
• Salt
• Oil

Saute onion in oil till it turns translucent. Grind the sauted onion and soaked cashews into a fine patse. Keep it aside. Heat butter in a non-stick pan and saute chicken with turmeric pdr. When it turns dry, add the ginger garlic paste followed by garam masala and chilly pdr. When it is void of its raw smell, pour the grounded tomato into the chicken and stir it. When oil starts to separate, add 1½ cup of water and cook well. Add the grounded onion cashew paste and heat it well. Put the kasurimethi and remove it from fire. Garnish it with chopped coriander leaves and fresh cream.

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Creamy Cashew Chicken

Ingredients:

Onion 2 big

Chicken ½ kg

Crushed garlic 1 Tsp

Garam Masala 1 Tsp

Turmeric pdr a pinch

Kasuri methi a pinch

Milk ¼ cup

Cashew 10

Water

Salt

Clean and cut the chicken into small pieces. Soak cashews in warm milk for 15 mins and and grind it into a fine paste. Marinate the chicken with salt, turmeric pdr, garam masala, crushed pepper, crushed garlic and chopped onion for ½ hr to 1 hr. Cover and cook it in low flame without adding oil. Stir it occasionally and sprinkle a little water into the chicken. When it is fully cooked and dry, add the cashew paste and pour 1 cup water into it. Heat it for a few mins and add the crushed kasuri methi and combine well. Remove it from fire and serve it hot with chappathi or naan. 

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