Chicken Fry (Village style)

Ingredients:
Chicken - 1/2 kg
Chopped onion - 200 gms
Black pepper powder - 3 tsp
Cumin powder - 2 tsp
Corriander (dhania) powder - 3 tsp
Red chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Ginger garlic paste - 1 tsp
Green Chilly - 2 nos
Oil - as required
Salt - as required
Curry leaves - 10 nos
Corriander leaves - for garnishing

Preparation :
Clean the chicken well and cut into medium sized pieces.

Take a large bowl , add chicken ,cumin powder, corriander powder, red chilly powder , ginger garlic paste, turmeric powder, salt and mix it well.

Let it marinate for about 30 mins.

Bring a frying pan to heat. Add 3 tbsps of oil and add curry leaves.

Add chopped onions and grenn chilly. Fry it till the onion is 3/4 cooked.

Now add the marinated chicken pieces to the frying pan and mix well.

Sprinkle some water and allow the chicken to cook.

Add black pepper powder and mix well.Add salt to it.

When the chicken is cooked each piece is coated with masala.

Garnish with corriander leaves and serve hot.

Chicken Palak

Ingredients:

Chicken - 1/2 kg
Chopped Onion - 200 gm
Chopped tomato - 200 gm
Yogurt - 1 cup
Whole garam masala - little
Chilly powder - 2 tbsp
Corriander (dhania) powder - 3 tbsp
Turmeric powder -1/2 tbsp
Ginger garlic paste - 2 tbsp
Curry leaves - 10
oil - as required
Palak - 2 bunches
salt - as required

Preparation:

Cook palak in hot water. Drain the excess water and grind it to a paste.

Clean and cut chicken into small pieces.

Add oil to the frying pan. Add the whole garam masala and curry leaves.

Add chopped onions, ginger garlic paste and chopped tomatoes and fry it well. Add yogurt to this and cook well.

Add chilly powder, dhania powder and turmeric powder.

Add chicken to this and stir it.

Add salt to this. Add water.

When chicken is cooked and comes to boil add palak and mix well and allow it to cook for few more mintues.

Fresh cream or cashewnut paste can also be added to this to make the recipe rich.

Chicken palak can be served hot with Biriyani, Dosa, Naan, Roti and Plain rice.

Tandoori Chicken

Ingredients:
1 (800 gms) of chicken
1 tspn of kashmiri red chilli powder
1 tblspn of lemon juice
Salt to taste

For Marination:
200 gms of yogurt
1 tspn of kashmiri red chilli powder
Salt to taste
2 tblspns of ginger paste
2 tblspns of garlic paste
2 tblspns of lemon juice
½ tspn of garam masala powder
2 tblspns of mustard oil

For basting of butter
½ tspn of chaat masala

For garnishing
Onion rings and lemon wedges

Preparation:
Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.
Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.
Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.
Apply this marinade onto the chicken pieces and refrigerate for three to four hours.
Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes.
Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.

Chef’s Tip : To make Chicken tikka, use boneless chicken pieces cut into 1 ½” cubes and proceed same as Tandoori chicken.

Chettinad Chicken

Ingredients:
1 kg of chicken
2 tspns of poppy seeds (khus khus)
½ grated coconut
1 tspn of fennel seeds
1 tspn of coriander seeds
½ tspn of cumin seeds
6-8 of whole red chillies
1 one inch stick of cinnamon
3 green cardamoms
2 of cloves
½ tspn of turmeric powder
½ cup of oil
1 large onion
2 tspns of chopped ginger
2 tspnsof chopped garlic
½ star anise
1 tspn of red chilli powder
3 medium sized of tomatoes
1 lemon
10-12 curry leaves
Fresh coriander for garnishing
Salt to taste

Preparation:
Clean the chicken, remove skin and cut into twelve pieces.
Chop the onions and tomatoes separately.
Roast the whole red chillies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste along with ginger and garlic.
Heat oil in a degchi and fry the onions till golden. Add the curry leaves and the ground paste and sauté for some time. Add the tomatoes, red chilli powder and turmeric powder.
Add chicken and mix. Cook for five minutes and then put two cups of water. Add lemon juice, cover and cook till the chicken is done.
Serve hot, garnished with coriander leaves and accompanied with boiled rice or parantha.

Butter Chicken

Ingredients:
1 Tandoori Chicken - cut into 8 pieces
1 onion - grated
1 tsp ginger paste
1 tsp garlic paste
3/4 cup tomato puree
1/2 tsp chilli powder
2-3 green chillies - finely chopped
100 gms butter
salt to taste
200 gms cream
a few green coriander leaves - finely chopped

Preparation:
Melt butter in frying pan. Add the grated onions & fry until golden brown.
Add the ginger & garlic pastes. Fry for a minute & add the tomato puree.
Add the chopped green chillies, coriander leaves, salt and the chilli powder. Fry for 2-3 minutes.
Turn heat to low & add the cream stirring constantly. Do not let it boil. Cook for a minute & turn off the heat.
Arrange tandoori chicken pieces in an ovenproof dish. Pour the sauce on it.
Heat in a preheated oven at 180C/350F fro 20 minutes Serve hot

Green Chicken

Ingredients
8 medium sized pieces (about 800 grams) of chicken
2 medium onion(s) chopped
1 cup(s) each of fresh coriander and mint leaves chopped (loosely packed)
2 celery stick(s)
4 green chillies
2 teaspoon(s) each of ginger, garlic pastes
1 teaspoon(s) each of cumin and hot spice mix (garam masala) powders
4 teaspoons lemon juice
2 tablespoon(s) oil
salt to taste
fresh cream and finely chopped coriander leaves for garnishing


Grind the coriander, celery and mint leaves along with the chopped onions, green chillies and lemon juice to make a green paste. Heat oil in a heavy-bottomed pan on medium level for about 2 minute(s).
Add the green paste and fry on medium level for about 5 minutes or till the paste is a pale green. Add the ginger-garlic pastes,garam masala and cumin powders. Fry again for a few seconds.
Add the chicken and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 30 minutes or till the chicken is tenderised.
Garnish with fresh cream and finely chopped coriander.

TIP:

The green paste can be made from any combination of green leafy vegetables like spinach, dill, fenugreek, basil, oregano, parsely along with fresh coriander.

Chilli Chicken

Ingredients

1 Lb -Chicken - Skinless, Boneless Breast

1 Onion

1/2 ” Ginger

1 Clove Garlic

1 Capsicum

2-3 Tbsp Oil

1 Tsp Red Chilli Powder

2-3 Tsp - Vinegar

2-3 Tsp - Soya Sauce

2 Tsp Ginger Garlic Paste

1-2 Tsp Corn Flour

1 Tsp Tomato Paste/Puree

1/2 Tsp Turmeric

Salt to Taste

Method

Wash & cut the chicken breast into cubes.
Apart from the first 6 ingredients, combine all the other ingredients, adjust Red Chilli Powder & salt to taste.
Make a smooth paste of it.
Now add the chicken cubes & mix so that the chicken is well coated with the marinade.
Refrigerate the marinated chicken for a minimum of 2 hours.
Slice Onions thinly. Finely chop Ginger & Garlic. Slice Capsicum into strips.
Heat Oil in a wide pan. When hot add the thinly sliced onions.
When onions turn transparent, add the finely chopped Ginger & Garlic.
Saute for 2 -3 minutes. Add the marinated Chicken.
Stir well & saute on high flame initially & then reduce flame to medium.
Keep stirring often so that the chicken wont get burnt, cook for 15-20 minutes.
Adjust the spices now if needed.
Now add the Capsicum strips & saute for a few more minutes.
Delicious Chilli Chicken Ready!!!!

Spicy Chicken Gravy

Ingredients
2 lbs Chicken
3 Onions thinly sliced
4 Green Chilles slit
1 Cup Yoghurt
2 Tsp Ginger-Garlic Paste
2 - 3 Tsp Red Chilli Powder Or as per taste
1 Tsp Dhania Powder
1 Tsp Cumin Powder
1/2 Tsp Turmeric Powder
3 Cardamom
2 Cloves
2″ Cinnamon
Oil as required
Salt Per taste

Method
Beat curds / yoghurt until smooth & well blended.
Add turmeric powder, 1 Tsp Of Chilli Powder and 1 Tsp ginger garlic paste to the yoghurt & mix well.
Add well washed & cubed chicken pieces to the yoghurt mixture & mix well.
Marinate for an hour in the refrigerator. The more time marinated the better.
Heat 3-4 tsps of oil in a pan & add 2 sliced onions. Fry them until golden.
Cool & grind the onions along with 1 cardamom to fine paste along with little water.
Heat Oil in a pan, add the cinnamon, cloves & cardamon to the oil when hot.
After a minute, add 1 sliced onion & green chilles. Saute untill translucent.
Add ginger garlic paste & fry for 1-2 minutes.
Now add just the chicken without the yoghurt marinade.
Fry the chicken well for 6-8 minutes on high heat.
Add the chilli/dhania/cumin powders & fry for few more minutes.
Add the marinade now along with a cup of water & salt.
Cook chicken untill tender.
Adjust the spices if needed. Add the onion paste & mix well.
Simmer for a few more minutes, until done.
Garnish with cilantro if needed.

Pepper Chicken

Ingredients
1 whole chicken, cut into small pieces
4 tablespoons of freshly ground pepper
3 tablespoons of coconut paste
2 tsp chilli powder
2 tsp cumin powder
3 tsp dhania
1/2 tsp turmeric
2 large onions, sliced finely
2 cloves
1 cinammon stick
2-3 cardamoms
2 tomatoes , cut into small cubes.
1 tomato , blended to a smooth paste
3 tbsp cooking oil or ghee(clarified butter)

Blend to a smooth paste:
1" piece ginger
2-3 garlic

Method
Marinate the chicken in salt and 2 tablespoon of pepper for
1/2 an hour.
Fry the chicken in 1/4 of the oil, drain and set aside.
Fry the onions in rest of the oil till it turns translucent.
Add the cloves, cinammon and cardammom and fry for a minute.
Now add the ginger-garlic paste and fry till the paste turns brown.
Add the spices(red chilli powder, etc) and stir in for a minute.
Now add tomato, coconut paste and the remaining pepper.
Fry for a while till the whole mixture loses all moisture.
Now add the tomato paste.
Add the chicken pieces and stir till all the chicken is well covered with the masala.
Add 1-2 water and keep covered for 10 minutes.
You can add more water to get a gravy.
Serve hot garnished with chopped coriander leaves.
You can eat this with either roti or plain rice/dal.

Chicken Tikka Masala

INGREDIENTS
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro


DIRECTIONS
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.