Chettinad Chicken Curry

Ingredients
Chicken 1 kg
Onion - 3 nos
Tomato- 2 nos
Redchilli powder- 2 tbs
Coriander powder- 3 tsp
Turmeric powder - 1 tsp
Garam masala - 1tsp
Garlic - 8
Ginger - 2 inch piece
Cinnamon – 2 piece
Cloves – 3 nos
Curry leaves
Oil
Salt

For grinding
Red chillies – 4
Black pepper – 1tsp
Poppy Seeds (Khashakhasha)- 1 tsp
Fennel seeds (Perum jeerakam) -1 tsp
Coconut grated- 1 cup
Oil

Method of Preparation
In oil fry red chillies, fennel seeds, poppy seeds, black pepper and coconut for some time. Grind it to a fine paste. Grind ginger and garlic.

Heat oil in a copper bottom pan. When oil becomes hot add spices, then add chopped onions and fry till golden brown. Add ginger garlic paste and sauté. Then add turmeric powder, coriander powder, chilli powder, garam masala powder, curry leaves and sauté well. To this add sliced tomatos, sauté till the tomatoes chaged into a fine paste and oil float on the top. Then add chicken pieces and ground paste, required amount of water and salt. Cook on medium fire.

Chicken Mally Curry

Chicken - 500 gms
Ginger – 1 piece Big (chopped)
Garlic – 6 nos (Chopped)
Onion – 2 Medium
Coriander powder- 2 table spoon
Turmeric powder- 1 ½ tsp
Pepper Powder- 6 table spoon
Tomato – 2 nos
Thick Coconut Milk – 2 cups
Cinnamon – 2 piece
Cloves – 3 nos
Cumin seeds – 1tsp
Green Chillies – 3 slit
Curry leaves

Method of Preparation

Heat the oil in a pan, put ginger and garlic and sauté well followed by onion, tomoto, green chillies, curry leaves and sauté well. To this add Chicken pieces, coriander powder, turmeric powder, salt and required amount of water. Cover and cook for about 10 minutes.

When half done put spices ( cloves, cumin seeds and cinnamon) and pepper powder. Close it and cook again. When the chicken becomes tender, add thick coconut milk and remove from fire.

Chicken Rasam (Kozhi Charu Rasam)

Ingredients:


Chicken bone pieces – 10
Small(pearl) Onions – 10 – 15(peeled and chopped)
Tomato – 2 chopped
Chilli powder – 1/2 spoon
Turmeric powder – 1/4 spoon
Dhania powder – 1/2 spoon
Red chilli – 2
Whole pepper – 1 spoon
Jeera – 1/2 spoon
Garlic – 3 cloves
fennel seeds (Jeerakam) – 1/2 spoon
Curry leaves and coriander leaves.
Salt – as desired

Method Of Preparation


Cook chicken, chopped oinons, tomatoes, chilli powder, turmeric powder and 1/2 spoon salt with 4-5 cups of water in a pressure cooker. Leave for 1 or 2 whistles.

• Grind red chilli, peppercorn, fennel seeds, jeera, garlic and 5 onions into a nice paste.
• Open the pressure cooker and Drain the water alone. You can use the chicken pieces for gravy or fry.
• In a kadai, pour 2 spoons of oil and fry little jeera and curry leaves and Pour the drained chicken water(charu) and add the ground paste into it. Add coriander powder and salt. Bring it to boil and switch off. Garnish the rasam with coriander leaves.
• Now the delicious Chicken rasam is ready. We can taste this rasam alone like soup or with rice.  

CHICKEN WITH SPINACH

(serves 4)
Ingredients

8 oz/225 g fresh spinach leaves
8 skinless chicken thighs pieces
1 onion finely chopped
2 garlic cloves (finely chopped)
1 tbsp finely grated ginger
1 green chili
4 tbsp water
4 cloves
4-6 cardamom seeds
½ tsp grated cinnamon stick
2 tsp coriander powder
1 tsp cumin powder
½ tsp chili powder
1 tsp turmeric
1 tsp paprika powder
8 black peppercorns
½ cup chicken stock or water
1 tbsp curry paste
1-2 bay leaves
4 tbsp yogurt plus extra to garnish
1 cup canned tomatoes, drained
salt to taste
4 tbsp oil

Method Of Preparation

· Clean the spinach and place the spinach in a large pan with just a little water, cover and cook for 4 minutes, or until wilted.
· Transfer to a food processor or blender and add the green chili, ginger, garlic and water. Process until smooth.
· Heat the oil in the pan. Add the peppercorns and bay leaf and cook over low heat, stirring constantly, for 1-2 minutes.
· Add the onion and cook for 7 minutes or until gold.
· Add the tomatoes and cook for 2 minutes breaking them up with a wooden spoon. Add the chili powder, curry paste and salt to taste.
· Stir in the spinach leaves and chili puree with the stock and simmer for 5 minutes.
· Add the yogurt, 1 tbsp at a time, stirring well after, for and additional 5 minutes.
· Finally, add the chicken and stir well, then cover and simmer for 30 minutes, or until tender and coked through.
· Serve immediately garnished with extra yogurt.

CHICKEN CHETTINAD

(serves 4 - 5)
Ingredients
2 lb (1 kg) chicken, cut as prefered
½ fresh coconut
1½ tsp poppy seeds
1 tsp fennel seeds
1 cinnamon stick
5 green cardamoms
3 cloves
½ star anise
3/4 tsp turmeric powder
3/4 tsp garam masala
1 large onion (finely chopped)
2 tsp ginger (finely chopped)
4 tsp garlic (finely chopped)
2 tsp red chili powder
3 medium topatoes, chopped
4 curry leaves
juice of ½ lime
salt to taste
1/3 cup coriander leaves, chopped

Method Of Preparation

· On the griddle toast the poppy seeds for a few minutesuntil light brown. Crush with a rolling pin, then soak in a little water for 15 minutes.
· Grind the coconut together with the poppy and fennel seeds, cinnamon, cardamom, cloves and turmeric to make a fine paste.
· Heat the oil in a pan, add the onion and fry until lightly colored
· Add the ginger and garlic, then 2 minutes later add the star anise and red chili powder, followed by the spice paste. Saute for 5 minutes.
· Add the chicken pieces and saute for 5 minutes. Add the tomatoes. When chicken has absorbed the tomato juice, add 2 cups water and salt and mix well. Cook uncovered until the chicken is tender.
· When almost done add the lime juice and curry leaves. Just before serving sprinkle with the coriander leaves.

The chicken is always cut in small pieces ont the bone - about 12 pieces from a chicken. This is ideal dish to make using chicken drumsticks. Since is dryish, the dish can be eaten with a flavoured rice like lemon or tomato rice.

TANDOORI CHICKEN

(serves4)


(in India, tandoori chicken is cooked in a tandoor (clay) oven, alternatively it can be cooked under a preheated hot broiler)

Ingredients
8 chicken drumstick, skinned
1 cup yogurt
2 tsp thinly chopped fresh ginger
2 tsp crushed fresh garlic
1 tsp chili powder
2 tsp ground cumin
2 tsp coriander powder
salt to taste
½ tsp red food coloring
1 tbsp tamarind paste
1 cup water
½ cup vegetable oil
lettuce leaves
To garnish:
onion rings, tomatoes, lemon wedges

Method Of Preparation

· Using a sharp knife, make 2-3 slashes in each piece of chicken.
· Place the yogurt in a large bowl. Add the ginger, garlic, chili powder, cumin, coriander powder, salt and red food coloring and blend together until well mixed.
· Add the chicken to the yogurt - spice mixture and mix to coat well.
· Cover and let the chicken marinate in refrigerator for a minimum of 3 hours.
· Mix the tamarind paste with the water in a separate bowl and fold into the mixture.
· Toss the chicken pieces in the mixture again, cover and let marinate for additional 3 hours.
· Preheat the broiler to the medium.
· Transfer the chicken pieces to a heatproof dish and brush with vegetable oil
· Cook under the preheated broiler for 30-35 minutes, turning the pieces occasionally and basting with any remaining oil, until the meat is tender and cooked through.
· Arrange the chicken on a bed of lettuce, garnish with onion rings, sliced tomatoes and lemon wedges and serve with naan.

BUTTER CHICKEN (MURGH MAKHANI)

(serves 4)

2 lb (1 kg) chicken (skinned quarters, smaller pieces on the bone) or boneless pieces
5-6 tbsp oil

For the marinade
2 cups whole yoghurt
6 garlic cloves
1.2 in (1 cm) square of fresh ginger
1 tsp red chili powder
¼ tsp coriander powder
½ tsp cumin powder
½ tsp garam masala
a tiny pinch of tandoori coloring (optional)
½ tsp salt
2 tsp lime juice

For the makhani sauce

1.3 lb tomatoes
½ tsp kasuri methi (dried fenugreek leaves)
½ cup of butter
½ tsp red chili powder
1 tsp ginger garlic paste
¼ tsp garam masala powder
salt to taste
11/2 oz (40 g) heavy cream

Method Of Preparation

For the marinade

· Let the whey from yoghurt drip away.
· Add garlic ginger paste, all marinade spices, salt and lime juice to the yoghurt and mix well.
· Scald the tomatoes for the makhani sauce and peel off the skin. Reduce to a semi pulp with a fork. Put the kasuri methi into grinder and reduce to a powder. You will have to grind a larger quantity but use only ½ tsp.
· Make gashes in the chicken if using pieces on the bone. Marinate the chicken in the yoghurt mixture for at least 1 -2 hour (prferably leave overnight.
· When ready to cook, heat the oil in a large, thick - bottomed skillet and put in the chicken with the marinade. Cover and cook over a low heat until done. Turn the chicken over during cooking.
· Put the tomato pulp into a frying pan and cook for 5 minutes or so until the liquid has evaporated slightly.
· Add the chilled butter and chili powder, ginger and garlic putee, after the butter has melted, let it cook for just 1 minute. Add the kasuri methi and garam masala powder, and salt to taste. Afer 30 second add the cream and stir. The sauce is ready. Pour into the skillet and mix well with the chicken. Serve immediately.

If butter is cooked for longer than 3 min. it will begin to turn into a grainy emulsion, so cook for less than 2 min. after the butter has melted.

CHICKEN TIKKA MASALA

(serves 4)
Ingredients
1½ lb boneless chicken chunks, skin removed
1 lemon, juice only
½ tsp red chili powder

Method Of Preparation

For the marination:
1 tsp cumin powder
3 tbsp garlic-ginger paste
1 cup yogurt
1 tsp garam masala
½ tsp coriander powder
½ tsp salt
For the sauce:
3 tsp tomato puree
1 onion
½ cup cream or yogurt
1 tbs coriander powder
1tbs ginger garlic paste
1 tsp cumin
½ tsp sugar
1 tbsp lemon juice
¼ cup butter

· For marinating the chicken:
· Make few cut across each chicken chunk with a knife. This helps the ingredients seep into the meat.
· Mix the lemon juice and red chili powder and spoon over the chicken.
· Add to the yogurt garam masala, ginger-garlic paste, coriander, cumin, salt.
· Pour this marinade over the chicken. Marinate the chicken for at least 2 hours (ideally for 24 hours).
· ▫ Bake the chicken at 350 F for 30 minutes.
· The sauce:
· Cook the tomato puree and onion in butter till the onion is brown.
· Add the ginger-garlic paste, cumin, sugar, lemon juice and coriander powder to the sauce.
· Cook the sauce for 3 minutes on medium heat. Add the chicken chunks and cream to the sauce and cook for 7-10 minutes.
· Garnish with coriander leaves.
· Serve as a main dish with rice or bread.

WHITE CHICKEN KORMA

(serves 5-6)
Ingredients
2 lb (1 kg) chicken breast (skinned)
1½ tsp poppy seeds
1/3 cup butter
2/3 cup whole yoghurt
1/4 cup blanched almonds
1/4 cup unsalted cashew nuts
1 bay leaf
3 medium onions, finely chopped
3 green chilies, chopped
5 - 6 green cardamoms
4 cloves of garlic (finely chopped)
2 tsp ginger (finely chopped)
3 cloves
pinch of turmeric powder
1/4 tsp nutmeg powder
1/4 tsp mace powder
salt to taste
4 tbsp oil

Method Of Preparation

· Soak the poppy seeds in ½ cup water for 1 hour. Then drain off the water and grind into a fine paste with a pestle and mortar.
· Drain off the whey from yoghurt. Then whisk.
· Heat most of the butter in a cooking pot, add the almonds, cashews and bay leaf and fry for about 7 minutes over a medium heat. Add the onions and fry for few minutes until lightly colored.
· Add the chopped chilies, cardamoms and ground poppy seeds and fry for about 3 minutes. Add 1 cup of water and cook for 10 minutes. Remove from the heat, discard the bay leaf and leave to cool. Put the mixture into a blender and puree to a smooth paste.
· Add 1 tbsp of butter to the cooking pot, then add the garlic, ginger and cloves. After 1 minute add the chicken pieces. The chicken will gradually release its juices then cook until the meat is almost dry.
· Then lover the fire, add the yoghurt and stir to prevent it from curling.
· Add the ground spice mixture with the nutmeg and mace powder, turmeric, and salt to taste. Stir well, add 1½ cups of hot water. Taste the mixture. If you find it bland you can add additional whole green chilies.
· Cook over a low heat for about 25-30 minutes or until the chicken is tender.

CHICKEN CURRY

(serves 4)
Ingredients

· 3 Ib (1.4kg) chicken, cut into pieces
· 1 onion finely chopped
· 4 cloves of garlic (finely chopped)
· 2 tbsp finely grated ginger
· 4 cloves
· 4-6 cardamom seeds
· ½ tsp grated cinnamon stick
· 2 tsp coriander powder
· 1 tsp cumin powder
· ½ tsp chili powder
· 1 tsp turmeric
· 1 tsp paprika powder
· ½ tsp fennel seeds
· 1-2 bay leaves
· 1 cup yogurt
· 2 tomatoes
· salt to taste
· 4 tbsp oil
· 1-1½ cup water
· 3 tbsp grated coriander to garnish

Method Of Preparation

Heat the oil in a pan, add the onion and fry until light brown.
Stir in garlic, ginger, coriander powder, cardamom, chili powder, paprika powder, fennel seeds, cloves, turmeric. Fry for 1-2 minutes or until the oil runs free from the spice mixture.
Add the chicken, cover and cook for about 10 minutes.
Add chopped tomato. Cook next 10 minutes or until the chicken is tender.
Add yogurt. Taste and adjust the seasoning.
Add water or reduce the sauce, if necessary,
Cook gently for 5 -10 minutes.
Garnish with coriander leaves.
Serve as a main dish with rice or bread.

Chicken 65

Ingredients
2 pounds skinless boneless chicken breast

1 teaspoon Chili Powder

1/2 teaspoon Black pepper

Salt to taste

2 Egg whites

2 Tablespoons Corn flour

2 Tablespoons Refined Wheat Flour or all purpose flour

1 cup Butter milk

1 Tablespoon Ginger Paste

1 Tablespoon Garlic Paste

1/4 teaspoon orange food coloring

Salt to taste

2 Tablespoons Vegetable Oil

1 1/2 Tablespoons Lemon juice

Oil for deep frying
Method Of Preparation
1.Cut chicken breast into bite sized pieces. Add chili powder, black pepper and salt to taste. Set aside for 30 minutes. At the end of half an hour, in a deep bowl, mix all the following thoroughly: the above chicken pieces, corn flour, egg whites and refined wheat flour or all-purpose flour.

2.In a deep skillet, heat oil (enough to deep fry the chicken pieces) and when oil is hot, fry the chicken pieces until they are golden brown on all sides. Do this in small batches, over medium-high heat to ensure that the chicken is cooked through. Remove from oil and set aside.

3.Heat the two tablespoons of oil in a wide skillet and when oil is hot, add garlic and ginger pastes and fry until it turns brown. Lower the heat to medium-low and add butter milk, food coloring, and salt to taste. After two or three minutes raise the heat to medium and cook until the butter milk mixture comes to a boil. Now add the chicken pieces and stir. Raise heat to high and cook, while stirring periodically, until the liquid is absorbed/evaporated and the meat looks dry.

4.Remove the skillet from heat and add lemon juice. Stir well. Serve with white rice

Ellu Chicken

Ingredients

1. 1 kg chicken

2. 2 tsp garlic, chopped

3. 2 tsp ginger, chopped

4. 6 green chillies

5. 1 tsp peppercorns

6. 1 tsp turmeric powder

7. 2 dsp lime juice

8. Salt to taste

9. 2 cups hot water

10. 2 eggs, beaten

11. 1 cup bread crumbs

12. 3 dsp white & black mixed sesame seeds

13. Oil to fry

For the gravy:

1. 1 tsp butter

2. 1 tsp rice flour

Method of Preparation

1. Wash and clean the chicken. Cut into ten pieces.

2. Grind into a paste ingredients 2 to 6. Add lime juice and mix the chicken pieces with the ground paste.

3. Add salt to taste and cook the chicken in hot water. When the chicken is cooked, there should be ½ cup stock left for the gravy.

4. Separate the chicken pieces from the gravy.

5. Dip the cooked pieces of chicken in beaten egg.

6. Coat well by rolling in bread crumbs mixed with sesame seeds.

7. Heat oil in a shallow pan, deep fry the chicken and serve hot with a bowl of gravy.

To make the gravy: 1. Melt the butter. Add the flour and brown. Add the stock and stir to make a gravy.

Chicken Pakoda

Ingredients
Chicken - 1/2 kg (skinless and boneless)
Corn flour - 100 gm
Custard powder - 100 gm
Salt - As required
Chilly powder - As required
Clove(Grambu) powder
Cardamom(Elakka) powder
Oil for frying

Method Of Preparation

1)Mix together corn flour, custard powder, water, salt, chilly powder,
cardamom powder and clove powder to form a semi-liquid batter.
2)Marinate the chicken pieces in the above for 30 mins.
3)Heat oil for deep frying.
4)Fry the marinated chicken for 20 mins.

Chicken Manchurian

Ingredients

Chicken - 1/2 kg
Corn flour - 150 gm
Red chilly powder - 2 tbsp
Turmeric powder - 1/2 tbsp
Coriander powder - 2 tbsp
Onion(medium) - 3 nos (finely chopped)
Green chillies(split) - 4 nos
Garlic paste - 1 tsp
or cut into small pieces
Ginger paste - 1 tsp
or cut into small pieces
Black pepper(crushed) - 1 tsp
Olive oil
Soya Sauce(Black) - 2-3 tsp
Salt - As required

Method Of Preparation

1)Cut the chicken into small sized pieces.
2)Mix it well with chilly, turmeric and coriander powder and salt.
3)Add the corn flour and mix well with enough water.
4)Keep the mixture on the freezer for 1/2 hour.
5)Heat oil in a frying pan.
6)Add onions and fry, till it becomes light brown.
7)Add enough salt, green chillies, black pepper, ginger and garlic and fry.
8)Add 2 tsp of soya sauce and keep on low flame.
9)Once the chicken mix is settled, fry the mix in oil, in a separate
pan, until the chicken is cooked well.
10)Transfer the mix with the oil to the onion - soya mix and add extra
sauce, if needed.
11)Keep on a low flame and cook for 10 minutes.
12)Add coriander leaves, just before switching off.

Black Pepper chicken curry

coriander - 2 teaspoons
cumin - 2 teaspoons
coarsely crushed peppercorns - 1 1/2 teaspoons
turmeric 1/2 teaspoon
salt 1 teaspoon
chicken breast - 1/2 kg (cubed)
vegetable oil - 1/4 cup
vegetable oil - 2 tablespoons
medium onions - 2 nos thinly sliced
clove garlic (minced) -1
ginger -1 1/2 teaspoons
Green chillies-(minced)- 1 teaspoon
coconut milk - 3/4 cup
water 1/4 cup
cashews - coarsely chopped 1/4cup
lemon juice 1 teaspoon
Method Of Preparation
Combine coriander with cumin, peppercorns, turmeric and 1/4 teaspoon of salt. Add chicken and rub to coat. Cover with plastic wrap and let stand at room temperature for 30 minutes.Heat 1/4 cup oil over medium high and add onions, stirring until golden (8 minutes). Add chicken, garlic, ginger, chile, and 3/4 teaspoon salt. Stir occasionally until chicken is golden brown and just cooked through (10 minutes). Stir in 1/4 cup coconut milk and water, then cover and cook over low for 20 minutes.Fry cashews in 2 tablespoons oil until golden brown (5 minutes). Drain on paper towels.Add remaining 1/2 cup coconut milk and lemon juice to chicken and simmer, stirring.We can serve this with the any rice varieties.

Butter Chicken

Ingredients
For Marinate,
Chicken cut into pieces (preferably boneless) -800 grams
Slightly sour yoghurt (optional) - 1 tablespoon
vinegar or lemon juice - 1 tablespoon
coriander-1 teaspoon,
cumin 1 teaspoon
red chilli powders 1 teaspoon
onion chopped (made into a paste) 1 nos
ginger, garlic pastes - 2 teaspoon
Salt to taste
Edible orange-red color (optional) - a few drops
For the Gravy
tomatoes chopped -4 large
butter 4 tablespoons
fresh cream 1 tablespoon
coriander -1 teaspoon
cumin - 1 teaspoon
red chilli - 1 teaspoon
black pepper powders -1 teaspoon
chopped ginger -2 teaspoon
green chillies -2 teaspoon
salt and sugar to taste
melted butter, fresh cream and finely chopped coriander leaves for garnishing
Method Of Preparation
Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade. cover and cook for about 25 minutes or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat.
Heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders. Fry for a few seconds. Add the chopped tomatoes, sugar, salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates. Stir in the beaten cream and reduce the heat to low. Add the chicken, chopped ginger and green chillies to the simmering gravy.
Sprinkle salt to taste if needed. Mix well.
Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through.
Just before serving pour melted butter over the curry.
Garnish with a swirl of fresh cream and finely chopped coriander leaves.

Chicken Fry

Ingredients

Chicken - 1/2 kg
Onion(big) - 1 no (cut into slices)
Tomato - 1 no (cut into slices)
Chilly powder - 2 tablespoon
Turmeric powder - 1/2 teaspoon
Pepper powder - 1 teaspoon
Salt - As required
Curry leaves - Atleast 5 sprigs
Coconut Oil - As required

Method of Preparation

Cut the chicken into medium pieces. Take a pan and put chicken, onion, tomato,
chilly powder, turmeric powder, pepper powder and salt and gently mix
together. Pour water to the same level of chicken. Heat the pan (maximum level) and keep until all the water dries up. The gravy will stay thick on the chicken.
Pour oil to this content to deep fry it and put it in sim atleast for
20 minutes. Keep adding each sprig of curry leaves every 5 minutes. The more you add, the more it tastes.
Squeeze lemon on it finally to give better taste.