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Category Archives: CHICKEN

CASHEW CHICKEN FRY…

Here is an lovely chicken fry recipe for all chicken lovers for those who love chicken in spicy,chatpata village style:)….. This can be made in jiffy very delicious in taste ,i can say lip smacking recipe…..

My family loves chicken in any form ,so i keepon trying new recipes ,so that we all can enjoy it….

I prefer chicken only if its done in Desi style, i even don’t prefer deepfried chicken but love the indian version of it like chilliy,urval ,manchuris,pepper dry…

This ultimate mouthwatering recipe was shared by my friend ,which i loved very much (just my type recipe,spicy ,indianised,perfect to go with dal rice😋)  i have changed the recipe according to my family taste ☺…

Lets have a look to the recipe

INGREDIENTS

•1 large onion ground to paste

•few curry leaves

•1 tsp ginger garrlic paste

•few finely chopped corianderleaves

•2 tblsp refined oil

•few cashewnuts

•1 tsp ghee

FOR MARINATING CHICKEN

•700 gms chicken on bone

•5-6 slit greenchilles or more as per likings

•1 tsp Gingergarlic paste 

•1 tsp ghee

•2 tsp chilly powder

•1 tsp turmeric 

•1 tsp garam masala

•salt as required 

•1/2;lime juice

FOR MAKING A FRESH POWDER(make coarse powder)

•2 tsp coriander seeds

•1/4 tsp fennel seeds

•10-12 cashewnuts

•1″ cinnamon 

•6 cloves

•3 cardamom

•8 corns pepper 

METHOD

▪Step 1

First Marinate chicken with the ingredients mentioned above for marination for 30 minutes 

▪Step 2

Make a pwder using all ingredients above i.e using coriander seeds , feenel ,black pepper,cardamom ,cashews ,cloves and cinnamon ….

▪Step 3

Heat pan add oil , add curry leaves , coriander leaves,saute awhile and add onion and gingergarlic paste and saute till raw smell goesoff..

▪Step 4

Now add marinate chicken and fry for 2 minutes, add 1/4 cup water ,close lid and cook till chicken is cooked..

▪Step 5

When chicken is cooked add the coarse powder , give a good mix and cook for 5 more minutes..

▪Step 6

While serving give a tempering of ghee , cashews and curry leaves (fry cashews till golden to enjoy that crisp taste)

NOTE

*Add salt, chillies ,chilly powder as per individual taste 

*can use coriander leaves for garnishing too

*Can reduce oil as we use ghee in marination also

*Vegetarians can try with potatoes,mushrooms, soyachunks and gobi… (but reduce the spices)


 

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SOYA PEPPER CHICKEN

Here is perfect restaurant type chicken recipe .This is quite simple to prepare but tastes mouthwatering!
   You need not require much ingredients also to prepare such awesome recipe…
  You can serve this as a starter or even as a sidedish…..Enjoy making this quick recipe within 20 minutes….

Recipe credit to chef Anand

Recipe is as follows

INGREDIENTS

•750 gms Chicken cleaned and washed ( medium pieces )
•8-10 Garlic peeled and crushed
•1 medium onion chopped
•4 springs curryleaves
•1 tsp garam masala
•1 tsp chilly powder
•1 tsp dhania powder
•1/2 tsp turmeric powder
•11/2 tsp coarse pepper powder (or more depending on taste)
•2 tsp soya sauce
•1 tblsp cornflour
• salt to taste
•2 tblsp oil
•1 tsp limejuice

METHOD

▪Add salt and turmeric to washed chicken and keep aside
▪Heat a kadai or pan, add oil heat well
▪Add crushed garlic,fry till raw smell goes,
▪Add onions fry till brown, add curryleaves, saute this for a minute
▪Add all dry powders like garammasala powder, red chilly powder, dhania powder fry well till oil seperates
▪Add chicken, sprinkle water cook this stirring till done
▪Add pepper powder,salt (as needed as we have already added in marination),soya sauce and saute all together well till combined
▪Add cornflour mix this well till each piece of chicken is coated with cornflour to get a roasted effect…
▪Switch off flame
▪Add limejuice mix and serve

NOTE
*Use chilly powder, pepper powder lime juice to individual taste ..

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Soya Pepper Chicken

 
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Posted by on June 18, 2016 in CHICKEN, NON VEG STARTERS

 

SPICY CHILLI GARLIC CHICKEN

An easy and quick recipe for Iftar/Ramadan ….This recipe is time saving, very delicious, best recipe when you have lots of other cooking!….This can be ready in just 15-20 min…. ☺
     Enjoy this as a starter recipe or side dish to neer dosa, or rice/dal….

INGREDIENTS

•750 gms chicken
•1/2 cup thick curds
•1/2 tsp Turmeric powder
•salt
•22 byadagi chillies(dried long redchillies )
•20 garlic flakes (peeled)
•1 tblspoil
•1 tblsp ghee (optional )

METHOD

▪Marinate chicken with curds,turmeric  and salt for 15 min or more minutes
▪Grind chillies and garlic to fine paste using water
▪Heat kadai add oil + ghee, add ground chilli masala cook well till oil seperates add chicken cook till dry….
▪Done Enjoy this easy and quick recipe as a starter or as a side dish…

NOTE
*don’t add water while cooking
*Adjust chilli and curds to individual taste
*the more the marination time the result is good
*try this doing only with ghee it tastes just like chicken ghee roast but reduce garlic quantity while grinding…This is another version of ghee roast what I prepare but here in Spicy Chilli Garlic Chicken ,garlic has a dominating taste so the taste is different from that of ghee roast, try both version and enjoy!

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Spicy Chilli Garlic Chicken

 
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Posted by on June 7, 2016 in CHICKEN, NON VEG STARTERS

 

CHICKEN PULIMUNCHI

  Here is a spicy, tangy flavoured chicken recipe for you all….known as Pulimunchi ..In Tulu language (common language in manglore)puli means Huli/tanginess/Tamrind and munchi means chillies…

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   This is a semi dry consistency gravy or you can say a saucy consistency which is very popular in an around mangalore district…..Now also you can see this in some of the restaurants there… served along with Boiled rice or Neerdosa….I love with neerdosa a mouthwatering combo😋😋😋..
  In this recipe lots of chillies go along with a big size tamrind which is made into paste along with other ingredients….
   You can also make pulimunchi from fish such as sardines, prawns or Mackerel with slight variation in masala where mustard goes in grinding and no garammasala is used and a tadka of mustard curry leaves is given at the end …
Now let’s see how is this prepared with chicken…

INGREDIENTS

•1 kg Chicken cleaned and washed (750/800gms)
•20-25 byadagi chillies (use according to your needs,I used nearly 22)
•1 tblsp full heaped coriander seeds
•1 tsp full heaped cumin seeds
•8 seeds fenugreek seeds  (methi dana)
•1/2 tsp black pepper corns
•Small piece cinnamon (opt)
•2 cloves  (opt)
•5 flakes garlic
•1 lemon sized tamrind soaked in water
•1 tsp turmeric powder
•Salt as needed
•1 medium onion finely sliced
•1 tej patta
•1 tblsp ghee

METHOD

▪ Marinate chicken with salt and turmeric for 30 minutes or more..
▪Heat a pan add dry roast chillies, methi seeds, jeera, dhania,garlic,black pepper, cinnamon and cloves
▪Grind all above fried items to fine powder then add soaked tamrind along with its water a fine paste (can add more water if necessary)
▪ Heat a kadai add ghee ,onions ,tejpatta and fry well add marinated chicken cook for 5 minutes
▪Add ground masala give a good mix and let this cook till oil starts separating
▪Now add water (use water which is used to remove excess masala from mixi jar)
▪check salt, add if necessary  (we have already added salt to chicken for marination )
▪ Give a good boil
▪ Enjoy with neer dosa or boiled rice..

NOTE
* coconut oil / ghee/refined oil anything can be used but I used ghee for a good taste and to balance the spiceness. .

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Chicken Pulimunchi

 

 
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Posted by on April 27, 2016 in CHICKEN

 

CHICKEN CHUTNEYWALE

CHICKEN Chutneywale….A jatpat recipe in my style….love this chicken,very easy and quick irresistable recipe…..A very good accompaniment to lunch/dinner,ragi balls,rice rotis,Ghee/jeera rice….

INGREDIENTS

•1/2 kg Chicken cleaned and washed
•2 tblsp roasted gramdal/daliyadal
•1/4 bunch coriander leaves
•2 tblsp Mint leaves
•2 tblsp grated coconut
•5 greenchilles
•1 medium onion chopped
•1/2″ ginger
•8 flakes garlic
•2 cardamom pod
•4 cloves
•1 ” cinnamon stick
•10 black pepper corns
•1/4 tsp turmeric
• Salt as required
•1 tblsp oil

METHOD

▪Grind all ingredients except chicken to fine paste
▪Heat oil well in a thick kadai add ground masala fry well,till raw smell disappears
▪Add chicken, mix well
▪Add water (water used to remove excess masala in mixer,don’t add much)
▪check salt
▪cook in medium flame closed for few minutes or till done….
▪Your chicken is ready within 20 minutes….

NOTE
*This recipe can be made into dry but you need to cook with minimum water and cook on high flame stirring continuously….
*Don’t make the recipe watery ,it won’t taste good…

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Chicken Chutneywale

 
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Posted by on April 13, 2016 in CHICKEN

 

TAWA /PAN CHICKEN KABAB

      TAWA CHICKEN KABAB …An easy and quick starter recipe which is prepared in just 20 minutes…i wanted to avoid deep frying version which is usually adopted for preparing kababs,here i tried cooking it in pan with only 2 tsp of ghee which is a better option I felt then deep frying ….but the texture compared to deep fry is fully different,chicken cooked this way are soft and jucy… so give this a try..
   Enjoy Tawa /pan kabab this way cooked in my style once awhile when there is no time to spend more time in front of gas frying in lots…a jatpat starter recipe!….My kids liked very much and said 👌👌👌😋…

INGREDIENTS

• 1/2 kg Chicken washed
•1/4 cup water
•1/2 tsp turmeric powder
•1 tsp gingergarlic paste
•Salt to taste
•3 tblsp Kabab powder(add according to your need)
•2 tsp ghee/butter
•spring onion green chopped for garnishing

METHOD

▪ Heat pan add chicken, turmeric,water and gingergarlic paste cook this closed for 5 minutes, then cook without lid till chicken is tender…
▪Now add kabab powder ,cook in medium flame till chicken gets coated well in kabab powder,
▪add ghee and fry on high and garnish with chopped spring onion greens and just enjoy….

NOTE
*You can saute vegetables like bellpeppers, onions (cut into cubes)along with this …
*Ghee /butter is optional, this add glaze and good aroma to the dish..

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Chicken Tawa Kabab

 
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Posted by on April 3, 2016 in CHICKEN, NON VEG STARTERS

 

CHETTINAD CHICKEN VARUVAL OR CHETTINAD CHICKEN FRY

Chettinad chicken varuval is a Tamil Nadu delicacy, which is also known as Chettinad Chicken Fry….
  Recipe source from chef Vijay Lakshmi Reddy …I love all her recipes as it tastes too gud and just perfect like resturants….

INGREDIENTS

• 700 gms Chicken  (I have used both with bone +boneless)
•2 tblsp oil
•2 tblsp ghee
•1 tsp fennel seeds
•2 pieces of cinnamon
•4 cloves
•3 cardamom pod
•2 large onions roughly chopped
•3 springs curry leaves
•1 tblsp ginger garlic paste
•4 whole dry red chillies
•6 slit green chillies
•1 tsp urddal
•2 tsp chilly powder
•2 tsp coriander powder
•1/2 tsp turmeric powder
•1 tsp garammasala powder
•25 gms cashews
•1 tblsp coarse powdered pepper
•1 tsp limejuice
•Salt as needed
•few springs coriander leaves chopped

METHOD

▪Clean and wash chicken ,marinate chicken with salt and 1/4 tsp turmeric powder for 30 minutes
▪Heat a thick bottom wok add oil + ghee 1 tblsp heat well add fennel seeds, cloves, cinnamon and elachi let it crackle
▪Add onions saute till pinkish
▪Add in curry leaves,gingergarlic paste  and fry for a minute till raw smell disappears
▪Add both chilles,urd dal fry well
▪Add all dry powders and saute well till everything  combines together
▪Now add chicken mix well,fry for 3 minutes
▪Add 1/2 cup water and cook closed for few minutes till chicken is cooked
▪Now increase the flame to high ,add cashews, remaining ghee,pepper powder and keep mixing till dry
▪ Switch off flame and add lime juice and coriander leaves, give a good mix and enjoy…

NOTE

* Oil or ghee can be reduced according to your preferences
*it’s little spicy so use according to your spiciness..

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Chettinad chicken varuval

 
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Posted by on March 25, 2016 in CHICKEN, NON VEG STARTERS