Chicken Fry

Ingredients:

Chicken Boneless 1/2 kg
Corn Flour Powder 2 Tablespoon
Maida (Plain flour) 2 Tablespoon
Chili powder 1 Teaspoon
Pepper powder 1 or 1/2 Teaspoon
Ajinomoto (Optional) a pinch
Soya sauce 1/2 Teaspoon
Lemon juice 1 Teaspoon
Ginger n garlic paste 1 Teaspoon
Egg 1
Salt
Oil to fry

Method:

• Marinate the chicken with all the above ingredients and leave it for 3 to 5 hrs.
• Heat the oil in a frying pan.
• Fry the chicken in oil.

Chicken Masala Curry

Ingredients:

Baby Chicken 1 (1/2 kg)
Onion 3
Tomato 1
Green Chili 3
Ginger n garlic paste 1 Teaspoon
Curry Masala 2 Teaspoon
Oil
Salt

Method:

• Add oil to kadai and fry onion and green chili for 4 to 5 minutes.
• Add ginger n garlic paste and fry for 2 minutes.
• Add tomato and curry powder fry for 1 minutes.
• Add the chicken and salt mix well.
• Close the kadai and cook the chicken without adding water.
  
• Chicken Masala Curry is ready.
• Great with ghee rice and steaming white rice.
  

Chicken Curry

Ingredients:

Boneless or baby Chicken 1/2 kg
ginger garlic paste 1 Teaspoon
Curd 2 Tablespoon
Salt as needed
Chili powder 2 Teaspoon
Big Onion 3
Cinnamon stick (Pattai) 2 inch
Tomato Sauce 2 Tablespoon
Oil

Method:

• Wash the chicken with turmeric powder.
  
• Marinate the chicken with chili powder, ginger and garlic paste, salt and curd.
• Leave it aside for 30 minutes.

• Heat oil in kadai.
• Add cinnamon stick and onions. Fry till onions turn golden brown colour.
• Add the marinated chicken and cook the chicken without adding water.
• When chicken is cooked add the tomato sauce and mix well for 2 minutes.
• Saucy chicken curry is ready.

Chilli Chicken fry

Ingredients:

Boneless Chicken 250 gms
Beaten Egg 1
Cornflour 1/2 Cup
Ginger n garlic paste 1 Teaspoon
Oil for frying
Big Onion 2
Garlic 2 pods
Green Chili 2
Soya Sauce 1 Tablespoon

Method:

• Mix together the chicken, egg, cornflour, garlic and ginger paste, and enough water so that the chicken pieces are coated with the batter.
  
• Leave it aside for half an hour.
• Heat the oil and deep fry the chicken pieces.
• Add 2 tbsp oil to a pan, and stir fry the onions for 3 minutes.
• Add the green chillies and fry for few second and add chopped garlic pods a, fry for few second.
• Add the soya sauce and the fried chicken mix well.
• Garnished with coriander leaves.

Chicken Gravy

Ingredients:

Chicken 1/2 kg
Shallots (Small Onion) 4 to 6
Jeera (Cumin Seeds) 1/2 Teaspoon
Patta 1 inch
Ginger n garlic paste 2 Teaspoon
Oil
Salt

To make masala Paste:

Dry chili 6
Coriander(Dhaniya) seeds 1 Tablespoon
Jeera(Cumin seeds) 1 Teaspoon
Whole pepper 1 Teaspoon

• Add little oil to kadai heat it, add dry chili and coriander seeds and fry for 2 mins.
• Add fried dry chili, coriander seeds, jeera and whole pepper to a mixer or blender and make it into a fine paste.

To make coconut paste:

• Add 2 tablespoon of tender coconut, 6 cashew nut and 1 Teaspoon Soombu(Fennel seeds) to a mixer and make a fine paste.

Method:

• Add oil to kadai and add patta, then saute onion till it turns golden brown colour.
• Add ginger n garlic paste for few minutes.
• Add masala paste and chicken and fry for 3 minutes.
• Add salt and little water.
• When the chicken is cooked add coconut paste and allow it to boil.
• Garnish with coriander leaves.

Chicken gravy is ready. Great with steaming rice.

Garlic Chicken

Ingredients:

Boneless chicken 1/2 kg (Cut into small pieces)
Cornflour 1 Tablespoon
Maida(Plain Flour) 2 Tablespoon
Pepper powder 1 Teaspoon
Ginger and garlic paste 1 teaspoon
Egg 1
Ajinomoto 1/4 Teaspoon
Curd 2 Tablespoon
Big Onion 2
Green chili 1
Garlic 6 to 8 pods(Cut into small pieces)
Ginger 2 inch(Cut into small pieces)
Soya Sauce 1 Tablespoon
Tomato Sauce 2 Tablespoon
Capsicum 1 (Optional)
Food colour a pinch
Salt
Oil for frying

Marinate the chicken:

• Add cornflour powder, maida, ajinomoto, salt, pepper, food colour, ginger and garlic paste to curd and mix well.
• Beat a egg and add to the above paste and mix well.
• Do not add water.
• Add chicken pieces to mixture and mix well.
• Marinate for 1 to 3 hrs.

Method:

• Deep fry the chicken in oil and keep it aside.
• Do not throw away the remaining marinate paste.
• Heat a kadai and fry onion till it turns golden brown colour.
• Add green chili, garlic and ginger pieces fry for 1 minute.
• Add the fried chicken and the remaining marinate paste.
• Add soya sauce and tomato sauce mix well.

Tasty garlic chicken is ready.Great with Fried Rice.

Masala Chicken Gravy

Ingredients:

Chicken 1/2 kg
Shallots (Small Onion) 5 to 6
Small Tomato 1
Ginger Paste 1 Teaspoon
Chili powder 1 Teaspoon
Dhannia Powder 1/2 Teaspoon
Garam masala powder 1/4 Teaspoon
Powdered Jeeragam 1 Teaspoon
Powdered Whole Pepper 1/2 Teaspoon
Coriander a bunch chopped
Coconut milk 1/2 Cup
Patta 1
Oil
Salt

Method:

• Add oil to kadai then add patta and ginger paste.
• Add onion and saute till it turns golden brown colour.
• Add all the masala and fry for a while.
• Add chicken and salt fry for 2 minutes.
• Add tomato and saute for 3 to 4 minutes.
• Add little water and boil it.
• When chicken is half done add thick coconut milk and cook the chicken.
• Finally garnish with coriander leaves.

This gravy is great with tiffin items.

Chicken Pakoda 2

Ingredients:

Boneless Chicken 1/2 kg (Cut into small pieces)
Ginger paste 1 Teaspoon
Garlic paste 1 Teaspoon
Turmeric powder 1/4 Teaspoon
Chili Powder 2 Teaspoon ( As needed)
Corn Flour 6 Tablespoon
Oil to fry
Salt

Method:

• Marinate the chicken pieces with ginger and garlic paste, turmeric powder, chili powder and salt.
• Marinate it for 3 to 4 hrs.

• Add corn flour to the marinated chicken before.
• Deep fry the chicken pieces in oil.

Chicken bakoda is ready....A great evening snack and it is also a great starter.

Tandoori Chicken

Ingredients:

Chicken Drumstick 10
Turmeric powder 1 Teaspoon
Chili Powder 2 Tablespoon
Ginger n garlic paste 2 Teaspoon
Lemon juice 1/4 Cup
Curd 1 Cup
Tandoori chicken masala powder 4 Tablespoon
Salt

Method:

• Wash chicken drumstick with turmeric powder, slit the chicken drumstick with sharp knife.
• In a small bowl add lemon juice, salt, chili powder and ginger n garlic paste and mix well.
• Marinate chicken drumstick with the above mixture and marinate it for 1 to 2 hrs.

• In a small bowl add curd and tandoori masala powder.
• Take the marinated chicken and again marinate with the above mixture.
• Leave it aside for 4 to 5 hrs.

• Preheat the oven in 240º C or 475º F.
• Line a baking tray with aluminum foil and add liitle water ( this avoid smoke).
• Cut aluminum foil into strips and roll it in the tip of chicken drumstick.
  
• Arrange the marinated chicken drumstick in a tray and place it in oven.
• Occasionally turn the chicken and spray butter ( this will avoid drying of chicken).
• Do this till chicken turns crispy and charred in places.

It is a good starter dish.... Goes well with naan and rotis.

Chicken Fry

Ingredients:
Chicken Boneless 1/2 kg
Corn Flour Powder 3 Tablespoon
Gram Flour 3 Tablespoon
Curry Leaves a bunch
Salt
Oil to fry

To make a paste:

Red Dry Chili 15
Garlic Pods 3
Ginger 1 inch
Lemon juice 3 Tablespoon

• Add dry red chili to boiling water and cook it.
• Allow it to cool.
• Drain the water and add to mixcy.
• Add garlic, ginger and lemon juice and grind to make a paste.

Method:

• To the chicken add the grinded paste, corn flour and gram flour powder.
• Add salt as needed and curry leaves.
• Leave it for 1/2 to 1 an hour.
• Fry the chicken in oil.
  

Spicy Chicken Gravy

Ingredients:

Chicken 1/2 kg
Small onion(Shallots) 6 to 7
Garlic Pods 3 (Cut into small pieces)
Ginger 1 inch(Press it)
Coconut Milk 1/2 Cup
Potato 2 Small(Optional)
Oil

Roast and make a Powder:

Chili Powder 2 Tablespoon
Coriander Powder 2 Tablespoon
Soombu(Fennel seeds) 1/4 Teaspoon

• Fry each ingredients separately in a pan in medium heat.
• Then make a powder.

Method:

• Add oil to pan and add ginger and garlic, then add onions and fry for 4 to 5 minutes.
• Add chicken, prepared masala powder and add water.
• When chicken is half cooked add cut big pieces of potato.
  
• When chicken is done, add coconut milk.
• Garnish with coriander leaves.
  

Chettinad Chicken Curry

Ingredients:

Chicken 1 kg, washed and cut into medium sized pieces
Small onions(shallots onions) 1 Cup
Tomato 1
Turmeric Powder 1/2 Teaspoon
Curry Leaves a handful
Coconut Milk 1 Cup
Coriander Leaves to garnish
Salt
Oil

Make a paste:

Green chili 2
Garlic pods 8
Ginger 1 inch
Poppy seeds (soak in warm water for 10 mts) 1 Teaspoon

• Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep aside.

Roast and make a powder:

whole Pepper 1/2 Teaspoon
Jeera seeds 1/2 Teaspoon
Soobu(fennel seeds) 3/4 Teaspoon
Coriander seeds 1 and 1/2 Tablespoon
Dry red chillies 6 to 8
Cardamoms 2
Cinnamon 1 Inch
Curry Leaves a handful
Oil 1/2 Teaspoon

• Add oil to a pan and roast the cumin seeds, coriander seeds, peppercorns, fennel seeds, red chillis, cardamoms, cinnamon and curry leaves on medium heat stirring constantly for 2 minutes. Remove from fire, cool and grind to a powder.

Method:

• Add oil to a pan, add the small onions and curry leaves and saute till transparent.
• Add the ground paste and cook for a minute before adding the chicken and cook on high heat for approx 4 minutes and do stir the chicken once in a while.
• Reduce to medium heat, add salt, turmeric pwd and tomatoes and combine well. Let the chicken cook in this for 4-5 minutes, uncovered.
• Now add the coconut milk and cook the chicken.
• Finally add the ground masala powder and cook for 3 minutes.
  
• Garnish with fresh coriander leaves.

Serve hot with white rice, chapatis or dosas.

Chicken Pakoda 1

Ingredients:

Boneless Chicken 1/2 kg
Corn Flour powder 1 and 1/2 Cup
Maida powder 3 Tablespoon
Ginger and Garlic paste 1 Teaspoon
Curd 6 Tablespoon
Food Colour Optional
Chili Powder 2 Tablespoon(as required)
Salt
Egg 1
Oil for frying

Method:

• Marinate Chicken with corn flour powder, maida powder, ginger and garlic paste, curd and
  chili powder.
• Marinate the chicken for 2 or more hours.
• Add egg to the marinated chicken and mix well, before frying the chicken in oil.

Chicken bakoda is a great snack.

Chicken Roast

Ingredients:

Chicken 1/2 kg
Chilli powder 1 Tablespoon(as required)
Ginger and Garlic paste 1 Teaspoon
Curd 2 Tablespoon
Food colour 2 drop (optional)
Butter or Ghee 3 Tablespoon
Cinnamon 1

To Marinate:

• Mix chicken with chilli powder, curd, ginger and garlic paste and salt.
• Marinate for 1 hour or more.

Method:

• Cook the chicken in pressure cooker.
• Add butter to the frying pan and add the cooked chicken.
• Fry it well.

Chicken roast is ready.

Chicken Korma

Ingredients:

Chicken 500 gms
Small Onion 12( cut into small pieces)
Tomato 2 small
Garlic and Ginger paste 1 Tablespoon
Jeera 1 Tablespoon
Soombu 1 Teaspoon
Whole Pepper 1 Teaspoon
Garam masala Powder 1 Teaspoon
Chicken masala Powder 1 Tablespoon
Desiccated coconut 1/4 cup or Handful
Curry Leaves a Bunch
Corriander Leaves to Garnish
Oil

Make Masala Paste:

• Add 1 Tablespoon of oil to a pan and add 6 small onions and fry for 3 minutes.
• Add jeera, whole pepper, soombu and curry leaves and fry for 2 to 3 minutes.
• Then grind it in a mixer and make a paste.

Coconut Paste:

• Grind the coconut in a mixer and make coconut milk.
  

Method:

• Add oil to pan, add the remaining small onion, ginger and tomato, saute it for 3 to 4 minutes.
• Add chicken masala powder and garam masala powder.
• Add Chicken and fry for 3 minutes.
• Add the masala paste and add water.
• Close the lid and cook the chicken.
• when chicken is done add coconut milk and bring it to boil.
  
• Garnish with coriander leaves.

Chicken Cutlet

Ingredients:

Chicken 1/2 kg (Boneless)
Big Onion 4
Green chillies 8
Ginger and garlic paste 1 teaspoon
Pepper powder 1 tablespoon
Garam masala powder 1/2 tablespoon
Potato 3 small
Coriander Leaves a handful
Egg 1
Bread crumbs or Rava(Semolina)
Oil

Method:

• Cook chicken with salt in a pan of boiling water.
• When the chicken is done, grind it in the mixer and keep it aside.
• Boil the potato separately with salt and mash it.
  

• Add oil to kadai and add onion and saute it.
• Add green chillies, ginger and garlic paste and add pepper and garam masala powder.
• Add the grinded chicken amd mix well, if needed add salt.
• Add mashed potato, coriander leaves and mix well.
• Now the cullet filling is ready.
  

• Beat egg in a bowl.
• Take bread crumbs in a bowl.
• Make small balls of the chicken fillings and press it flat.
• First dip in egg, then on bread crumbs or semolina.
• Finally deep fry in oil.

Yummy cutlet snack is ready.... goes well with sauce or mint cutney.....

Chilli Chicken

Ingredients:

Chicken 1/2 kg
Onion 2 nos(chop it finely)
Green chillies 2 to 4
Oil

To marinate:

Red chilly powder ½ tablespoon
Soy sauce 2 tablespoon
Ginger-garlic paste 1 tablespoon
Black pepper 1 teaspoon
Corn Flour powder 1 tablespoon
Turmeric powder 1/4 teaspoon
Salt As needed

Method:

• Marinate chicken for about 30 mins.
  
• Saute onions and green chillies about 5 mins.
• Add chicken along with the remaining marinade and saute, until gravy is thick.
• Garnish with coriander leaves.
  

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Jeera Chicken

Ingredients:

Chicken 500 gms
Small Onion 2 Cups or Big Onion 2
Tomato 2 small
Garlic pods 6 (Cut into small pieces)
Ginger 1 inch (Cut into small pieces)
Jeera 2 Teaspoon
Chilli Powder 1 Teaspoon
Curry Leaves a Bunch
Corriander Leaves to Garnish
Oil

Method:

• Add oil to kadai, add jeera.
• Add onion, finely chopped garlic and ginger and curry leaves, saute it for 3 to 4 minutes.
• Add the tomato to the kadai and saute for 2 to 3 minutes.
• Add chilli powder and chicken.
  
• Fry the chicken and cook it without adding water.
• Close the lid and cook the chicken.
• Garnish with coriander leaves.

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Pepper Chicken

Ingredients:

Chicken 250 gms(Boneless)
Small Onion 1 cup
Pepper 3 Teaspoon
Green Chillies 3(Slit it) or Capsicum 1
Curry Leaves a bunch
Oil

Method:

• Cut chicken into small pieces, mix it with pepper and salt and leave the marinated chichen for 1 hour or more.
• Add oil to kadai, fry onion ( Note: More onion the taste is good) and curry leaves.
• Add the marinated chicken to the kadai.
• Fry the chicken and cook it without adding water.
• Close the lid and cook the chicken.
• When the chicken is cooked add the slitted green chillies(or capsicum) and mix well.
• And garnish with coriander leaves.

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Butter Chicken Masala

Ingredients:

Boneless chicken 1/2 kg
Big Onion 1
Tomato 1 ( Boil it in water and peel the skin and mash it to paste)
Chasew nut 6
Chilli powder 1 teaspoon
Turmeric powder little
Jeera 1/4 teaspoon
Butter 1 tablespoon
Ginger and garlic paste 1/2 teaspoon

Make a Paste:

• Fry onion in little oil and add to mixer.
  
• Add cashew nut and grind it to paste.

Method:

• Add butter to kadai, when butter melts add jeera.
• Add onion paste, ginger and garlic paste and fry for 2 to 3 minutes.
• Add chicken, chilli powder, turmeric powder and fry for 2 minutes.
• Add tomato paste and saute it.
• Cook till chicken is done.
• Garnish with coriander leaves

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