Malabar Chicken Curry

"Malabar Chicken Curry" - this one is my own version.

A rich gravy is formed using cashews, coconut, almonds. All childrens will definitely like this, as it would be less spicy.

This will be a good side dish for all kinds of Indian flat breads. We had this with Malabar Parathas.

Ingredients
Chicken - 200 gms
Onion - 1 (Large, chopped)
Ginger Garlic Paste - 1 tsp
Curry Leaves - 8 to 10
Coconut Oil - 3 tbsp

To Grind 1
Tomato - 2 (Large, Diced)
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 3/4 tsp
Corriander Powder - 1 1/2 tsp
Salt - to taste
Water - as required

To Grind 2
Grated Coconut - 1 1/2 tbsp
Cashews - 4
Almonds - 4
Fennel Powder - less than 1/4 tsp
Water - as required

Method

Grind the items given in "To Grind 1" to a fine paste with little water and keep it aside.

Heat one tbsp of Coconut Oil in a kadai. When the oil gets hot, add the chopped Onions and saute for 2 minutes. Add Ginger Garlic Paste, Curry Leaves and saute till the raw smell is off. See to it that you don't brown the onions, so saute it in a medium flame.

Add the finely grinded paste 1 and saute it till you find the oil leaving out from the gravy. When you find the oil oozing out, add the washed Chicken pieces. Saute it for 2 minutes.

Now cover the kadai with its lid and cook in medium flame till chicken is half done.

Grind the items given in "To Grind 2" with enough water. See to it that cashews and badam pieces are finely grinded.

When chicken is half cooked in the gravy, add the grinded paste 2 and cook it in medium flame till its 3/4th done.

Now add the remaining coconut oil and cook the chicken in that coconut oil till its full done.

Transfer the Malabar Chicken Curry to a serving dish and serve it hot.

Chicken Curry

"Chicken Curry" is an authentic recipe from my own kitchen. It would go well with Rice, Idly, Dosai.

Ingredients
Chicken - 300 gms
Ginger Garlic Paste - 1 tsp
Onions - 1 (chopped)
Tomato Puree - 100 gms
Red Chilli Powder - 1/2 tsp
Corriander Powder - 1 tsp
Fennel Seeds Powder - 1/2 tsp
Oil - 2 tbsp
Salt - for the curry

To Marinate
Turmeric Powder - 1/4 tsp
Home-made Chilli powder + Dhaniya Powder - 2 tsp
Salt - for marination alone

For Seasoning
Cumin seeds - little
Fennel Seeds - little
Curry Leaves - few

Method
Marinate the washed Chicken with items given "To Marinate" for 15 min to 30 min.

Heat Oil in a kadai. Pour one tbsp of Oil and season with items given in "For Seasoning". Once it starts spluttering, add the chopped onions, little salt and saute till it turns transparent. Add ginger garlic paste and saute till raw smell is off.

Add the marinated chicken and cover cook in medium flame for few minutes.

To the tomato puree, add the store bought red chilli powder, corriander powder. Mix it well and keep it ready.

Once chicken is quarter done, add the tomato puree mixture and cook the chicken for another few minutes.

When chicken is half done, add the fennel powder and cook till its fully done.

Chicken Curry is ready to be served hot.

Chicken Lollipop

"Chicken Lollipop" is a wonderful non-vegeterian starter to start with. Even Childrens love eating these Chicken Lollipops.

I tried this out for the first time at my colleague's house last year. Her kid and my other colleague's kid really loved it.

Ingredients
Chicken Wings - 10
Ajnomotto - a pinch
Garlic - 5 (very finely chopped)
Soya Sauce - 1 tsp
Red Chilli Paste - 1/2 tbsp
Tomato Ketchup - 1 tbsp
Corn Flour Paste - 3 tsp
Salt - little
Spring Onion Bulbs - 5 (finely chopped)
Spring Onion Leaves - few (finely chopped)
Oil - to deep fry

To Marinate
Corn Flour - 3 tbsp
Egg White - 1
Ajnomotto - a pinch
Soya Sauce - 1 tsp
Ginger Garlic Paste - 1 1/2 tsp
Red Chilli Powder - 1 tsp
Salt - for Chicken alone

To Garnish
Spring Onion Leaves - few (finely chopped)

Method

Marinate the Chicken wings with the items given in To Marinate for half-an-hour.

Heat Oil in a kadai. Deep fry the marinated chicken.

Heat Oil in a pan. Add the very finely chopped Garlic and saute for two minutes.

Add the chopped spring onion bulbs, ajnomotto, salt and saute for another two minutes. Now add the chopped spring onion leaves and saute for a minute.

Add Soya Sauce, Red Chilli paste, Corn flour paste and the left out marinated sauce if any. Cook in a medium flame for two minutes.

Now add Tomato Ketchup, fried Chicken Lollipops and saute it well in the sauces.

Transfer it to a serving dish and garnish with chopped spring onion leaves.

Punjabi Chicken Masala

"Punjabi Chicken Masala" is a traditional dish from Punjabi Rasoi. Garam masala and Chat masala gives a real authentic flavor.

Ingredients
Boneless Chicken - 250 gms
Onion - 1
Tomatoes - 2
Red Chilli Powder - 1 tsp
Garam Masala Powder - 1/2 tsp
Chat Masala Powder - 1/4 tsp
Cashew Paste - 2 tsp
Fresh Cream - 2 tsp
Salt - for the gravy

To Marinate
Ginger Garlic Paste - 1 tsp
Yoghurt - 1 tbsp
Salt - half of it

To Season
Oil - 1 1/2 tbsp
Cinnamon - 1 small piece
Cloves - 2
Cardamom - 1

Preparation

Marinate the Chicken with items given in "To Marinate" section.

Grind Onion and Tomatoes to a fine paste.

Heat Oil in a Kadai and add the items given in "To Season" section. Add the grinded paste and cook till you find the oil separating out.

Add all the dry powders and salt. Cook till the raw smell is off.

Now add the marinated chicken and cook it covered in a medium flame.

Add the cashew paste and open cook in a low flame for another few minutes.

Add fresh cream and serve it hot with your Indian breads.

Chicken Pepper Masala

"Chicken Pepper Masala" is an authentic spicy dish from Chettinad kitchen.

The speciality of this dish is that the usage of crushed Pepper. Pepper plays a major role to get out that hot and spicy taste..Crushed pepper at the end gives out a good flavor and taste.

Dried ground pepper has been used since antiquity for both its flavor and as a medicine. Pepper cures cold, so this curry will be a blessing for those suffering from cold. It is one of the most common spices added to European cuisine and its descendants. It may be found on nearly every dinner table in some parts of the world, often alongside table salt.

Ingredients
Chicken - 250 gms
Onion - 1
Tomato - 1
Ginger Garlic Paste - 1/2 tsp
Turmeric Powder - 1/4 tsp
Pepper Powder - 2 tsp
Corriander Powder - 1/2 tsp
Curry Leaves - few
Salt - to taste
Oil - 1 1/2 tbsp

To Grind
Peppercorns - 10
Cumin Seeds - 2 tsp
Dry Red Chilli - 1
Fennel seeds - little

To Season
Bay Leaf - 1
Cinnamon - 1 (a small piece)
Cloves - 2

Preparation

Grind the items given in "To Grind" section.

To the washed chicken, add the ginger garlic paste, half of the salt and the grounded powder.

Heat Oil in a non-stick kadai. Add the items given in "To Season" section. Now add the chopped onions, curry leaves and saute till onion turns light brown.

Add the chopped tomatoes and cook till you find the oil separating out.

Now add the marinated Chicken and the remaining salt. Cook it covered in a medium flame till the chicken is 3/4th done.

Add the freshly ground pepper powder and curry leaves. Cook it in a low flame till you find the oil oozing out.

Transfer the Chicken Pepper Masala to a serving plate and serve it with hot plain rice.

Ceylon Chicken Fry

"Ceylon Chicken Fry, a food that has its origin roots from SriLanka. A very simple and good non-vegeterian starter, that tastes similar as Chicken Pakoras.

Sri Lankan cuisine is one of the complex cuisines of South Asia. Due to its proximity to South India, the cuisine of Sri Lanka shows some influence, yet quite distinct in many ways.

I came across this dish from a cookery show and wanted to give a try at home. It came out real good and we just loved having it. A perfect starter!

What's the difference from the regular Indian or Chienese Chicken Starters?
The answer is "Roasted Channa Dhal Powder". In Indian and Chinese starters, we generally use either or a combination of these - All purpose flour, Rice Flour, Maida Flour, Channa Dhal Flour, Corn Flour. We wouldn't use Roasted Channa Dhal Powder as a base to prepare the batter.

So here is the different starter from SriLankan kitchen..

Ingredients

Boneless Chicken - 150 gms (young, tender Chicken)
Roasted Channa Dhal Powder - 2 1/2 tbsp
Salt - little
Water - to prepare a batter
Oil - to deep fry

To Marinate
Egg White - 1 1/2 tbsp
Ginger Garlic Paste - 1 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 3/4 tsp
Corriander Powder - 1 tsp
Pepper Powder - 1/2 tsp
Salt - as required

Optional Ingredients
Onion slices - a small cup
Tomato Sauce
Green Sauce

Method

To the Chicken, add the items given in "To Marinate".

Allow it to marinate by keeping it in the fridge for one hour.

In a small bowl, add the roasted channa dhal powder, very little salt and required amount of water. Mix it well and keep it aside.

Allow the marinated chicken pieces to get back to the room temperature.

Heat Oil in a small deep kadai.

Dip the marinated chicken in the prepared batter and drop it in the oil.

In a medium flame, deep fry the Chicken till it turns light brown. Marinated tender Chicken gets cooked in a less time, so see to it that you don't fry them for a longer time.

In the remaining batter, add onion slices, very little salt and deep fry it in the oil till it turns dark brown.

Arrange the fried Chicken pieces and Onion pakoras in a serving plate.

Serve them hot with tomato sauce or green chutney.

Spicy Andhra Chicken Curry or Andhra Kodi Eguru

"Kodi Eguru" is a very famous traditional Chicken Curry from Andhra Pradesh. Food of Andhra Pradesh is known for its heavy use of spices and chillies.

Kodi Eguru is a simple and spicy dry chicken curry with less oil and easy to cook. It would be more tastier with the Naatu Kodi i.e.,Country Chicken.

I have few unforgettable moments in life..those days at Pune, Maharashtra. There was a time that we were struggling a lot for getting good South Indian food at the weekends. One fine day, there was an inaugural function of Andhra Mess near the place where I stayed. My friends who were also in deputation, took me to the Andhra Mess. That was the first time that I had been to an Andhra mess. They placed such a big plate before me and started keeping all side curries and ever loving thick Pappu and crunchy fried ladies finger.

My roommates were also Andhra girls. They used to get me Beans & Double Beans Pickle, Drumstick pickle. Believe me, I had never tasted such delicious and different kind of pickles. But you would for sure cry after tasting it..that much spiciness..

Ingredients
Chicken - 350 gms
Water - 1/2 cup (to sprinkle)
Refined Oil - 1/2 tbsp
Gingili Oil - 1 tbsp

To Marinate
Cloves - 3
Cinnamon - 2 (thin, small pieces)
Onion - 1 (slices, lengthwise)
Tomato - 2 (slices, lengthwise)
Green Chilli - 1
Fennel Seeds - 1 tsp
Curry Leaves - a small cup
Ginger Garlic Paste - 2 tsp
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 2 tsp
Corriander Powder - 1/2 tsp
Salt - to taste

Method

In a Bowl, add all the items given in "To Mariante" to the Chicken pieces and mix it well with your hand. Keep it aside for half-an-hour.

Heat a wide, deep-bottomed non-stick Kadai. Add the marinated Chicken to the kadai directly. Please note that I haven't used oil or any kind of seasoning.

Cover the kadai with its lid and cook the chicken in a low-medium flame. As we aren't using oil, make it a point that you saute it regularly.

Afer 5 minutes, open the lid and sprinkle little water. Cover and cook for another 5 minutes. Repeat this if you find it to be too dry.

Cook the chicken in a low-medium flame till its 3/4th done.

Open the lid and add both the oils to the cooked chicken. Reduce the flame to low and cook for another 5 minutes.

Turn off the stove and transfer the Chicken Curry to a serving dish. Serve it hot with Plain Rice.

Chettinad Chicken

"Chettinad Chicken" is an authentic, traditional fierry curry from Chettinad Cuisine. A very good spicy curry that tastes great & goes well with all kinds of Indian main courses.

Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. It is one of the spiciest and the most aromatic in India and is famous for its use of a variety of spices (mostly used in preparing non-vegetarian food).

Many South Indian people crave to taste the food of Chettinad. You can find hell lot of Chettinad Restaurants & Hotels in Tamil Nadu. Though there are many, only one or two brings out that authentic taste of Chettinad Kitchen.

I'm proud enough to say that I'm from Chettinad region & culture (atleast for the food..haha),..Me being from the Chettinad, very late to post this recipe here in my blog..

Ingredients

Chicken - 500 gms (skinned, boneless)
Big Onion - 1 (chopped)
Tomato - 1 (chopped)
Garlic pods - 10 (small)
Fennel Seeds(Sombu thool) Powder - 1/2 tsp
Lime Juice - 1 tsp
Salt - little

To Marinate
Turmeric Powder - 1/4 tsp
Ginger Garlic Paste - 1/4 tsp
Curd - 1/2 tbsp
Home made Sambhar Powder - 1 tsp
Salt - for marination alone

To Grind
Ginger - a small piece
Cumin seeds - 1/4 tsp
Fennel Seeds - 1/2 tsp
Small onions - 7
Garlic pods - 5
Green Chilli - 1
Dry Red Chilli - 1
Chilli powder - 1 1/2 tsp
Coriander powder - 3 tsp
Grated Coconut - 3 tbsp
Cashewnuts - 3 or 4

To Season
Oil - 3 tbsp
Clove - 1 or 2
Cardamom - 1
Cinnamon - 1 (small piece)
Bay Leaf - 1 (small leaf)
Fennel seeds - 1/2 tsp
Mint leaves - 10
Curry leaves - little

Procedure
(1) Add the items given in "To Marinate" to the Chicken & leave it aside for half-an-hour
(2) Make a thick fine paste of items given in "To Grind"
(3) Heat Oil in a Pan & add items given in "To Season" one-by-one
(4) Add the chopped onions, little salt & saute till it turns transparent
(5) Add the small whole garlic pods and saute for 2 min
(6) Now add the finely chopped tomatoes and saute till it gets smashed
(7) Cook till it leaves out oil & then add the grinded paste in a medium flame
(8) Saute the paste till the raw smell is off
(9) Allow it to cook till it leaves out enough oil
(10) Now add the marinated chicken to the cooked onion tomato & grinded paste gravy
(11) Add little water if at all required as Chicken would leave out enough water
(12) Cook the Chicken in the gravy with a medium flame for 15 min and saute it once in a while
(13) Add the Fennel Seeds powder and fresh curry leaves to the gravy
(14) Increase the flame to high and cook for 3 min, so that the water in the gravy is dried up
(15) Cook the gravy in a low flame for another few min, till you the oil separates out

(16) Add little lime juice and transfer the gravy to a serving dish
(17) Serve it hot with lemon wedges, mint leaves and onion slices

Chicken Biryani - II

I'm trying out various methods of Chicken Biryani. This is a simple version and very easy to prepare.

Chicken Biryani made of store bought Biryani Mix. I have used Mother's Recipe Chicken Biryani Mix.

Ingredients
Chicken - 500 gms
Basmathi Rice - 500 gms (branded rice, washed & then soaked in water for 20 min)
Onions - 2 (chopped thin, lengthwise)
Tomatoes - 2 (chopped lengthwise)
Green Chilli - 1 (slit in top)
Mint Leaves - 20
Corriander Leaves - few
Saffron food color - a pinch
Water - 900 ml
Salt - for the Rice

To Marinate
Curd - 2 tbsp
Giner Garlic Paste - 2 tsp
Store bought Chicken Biryani Mix - 60 gms
Turmeric powder - less than 1/4 tsp (optional)
Red Chilli Powder - 1/4 tsp (optional)
Salt - required for Chicken alone

To Season
Dalda - 1 tbsp
Bay Leaf - 1
Cloves - 3
Mace - 1 (optional)
Nutmeg - 1 (optional)
Cinnamon - 2 (small pieces)
Green Cardamom - 1
Black Cardamom - 1
Black Cumin Seeds - 1/2 tsp
Salt - for Onions alone

Procedure
1. Marinate the Chicken with items given in To Marinate for 1 hour
2. Heat Dalda in a Pressure Pan or Non-stick Kadai
3. Add all the whole garam masalas given in To Season one-by-one
4. Add the chopped Onions, little salt and saute till it turns brown
5. Add the chopped Tomatoes and saute till it gets half smashed
6. Now add the Green Chilli, Corriander & Mint Leaves
7. Saute for a minute and add the marinated Chicken
8. Cook the Chicken in medium flame for 5 to 10 min

9. In a Pressure Cooker, pour the required amount of water and salt
10. Bring it to a boil for 5 min & then add the soaked Rice, semi cooked Chicken & a pinch of food color
11.Close the Pressure Cooker with its lid & let it cook in a high flame for 9 min
12.Reduce the flame to low and let it cook for another 6 min
or
9. In a Rice Cooker heat Water for few minutes
10.Add the soaked Rice & semi cooked Chicken to it
11.Cook it in cooking mode & give it a standing time of 2 to 3 min when it gets pushed to warm mode
13.Chicken Biryani is ready to be served hot with your Brinjal kosthu or Raitha

Is it not very simple to prepare??

Chicken Kulambhu

The recipe name is actually "Ramanathapuram Chicken Kulambhu", a Chicken gravy blended with coconut and dry powders. This goes well with Rice, Dosa, Idly, Idiyappam and almost all Southern Indian main courses.

I got this recipe from a famous cookery show. I made some changes to it and tried for the first time and it turned out pretty amazing!

Ingredients
Chicken - 500 gms
Oil - 1 tbsp
Kashmiri Red Chilli Powder - 1/2 tsp
Home made Sambar Powder - 3 1/2 tsp (Red Chilli Powder + Dhaniya Powder)
Water - as required

To Grind
Coconut - 5 tbsp
Corriander Powder - 2 tbsp
Shallots or Small Onions - 10
Ginger Garlic paste - 1 1/2 tsp
Fennel Seeds - 1 tsp
Salt - as required

To Season
Mustard Seeds - 1/4 tsp
Curry Leaves - few sprigs

To Garnish
Green Chilli - 1 (finely chopped)
Curry Leaves - 5 or 6 leaves

Preparation
(1) Grind the items given in To Grind to a fine paste
(2) Heat Oil in a pan and add the items given in To Season one-by-one
(3) Pour the grinded paste to it and saute till the raw smell is off
(4) Add the dry powders, half salt and saute it for another few minutes
(5) Pour the required amount of water to it and stir for few minutes
(6) Add the Chicken pieces and the remaining salt
(7) Pressure cook if for 2 whistles or until the chicken is soft
(8) Transfer the Chicken Kulambhu to a serving dish
(9) Garnish it with chopped green chillies and curry leaves

(10) Delicious Chicken Kulambhu is ready to be served hot

Pudhina Chicken or Mint Chicken

We don't need an introduction for this "Pudhina or Mint Chicken",as the name itself says it. It goes good with Phulkas, Rotis and even Rice too.

Pudina(Mint) has a distinct aroma. More than a distinct aroma, its a wonderful medicinal herb that facilitates good digestion. "Mint for Health and Beauty" is the right phrase to be used.

Ingredients
Boneless Chicken - 500 gms (washed, dried)
Oil - 3 tbsp
Ginger Garlic Paste - 1 tsp
Onions - 1 (chopped)
Tomatoes - 1 or 2(chopped)
Corriander powder - 2 tsp
Turmeric Powder - 1/4 tsp
Salt - little

To Grind
Mint Leaves - a small cup
Green Chillies - 2
Cmin Seeds - 1 tsp

To Marinate - 1
Ginger Garlic Paste - 1 tsp
Turmeric Powder - a pinch
Yogurt - 1 1/2 tbsp
Salt - for Chicken alone

To Marinate - 2
Garam Masala Powder - 1/4 tsp
Grinded Green Paste (To Grind)

To Season - 1
Cloves - 2
Cardamom - 1
Cinnamon - 1 (small piece)
Green Chilli - 1 (finely chopped)
Dry Red Chilli - 1/2 (crushed)
Curry Leaves - a sprig

To Season - 2
Fennel seeds - 1/4 tsp
Dry Red Chilli - 1/2 (crushed)
Curry Leaves - few sprigs
Mint Leaves - 15 to 20 leaves (washed,fresh)

To Garnish
Mint Leaves - few fresh leaves

Preparation
(1) Marinate Chicken with ingredients given in To Marinate - 1 for 15 minutes.
(2) Grind the items given in To Grind, to a fine paste.
(3) To the marinated chicken add the ingredients given in To Marinate - 2 for another 20 minutes.
(4) Heat 2 tablespoons of Oil in a non-stick pan.
(5) Add the items one-by-one given in To Season - 1.
(6) Add the finely chopped Onions, little salt & saute till the onions turn light brown.
(7) Add the remaining Ginger Garlic Paste and saute for a while till the raw smell is off.
(8) Now add the chopped tomatoes and saute till it leaves out oil.
(9) Add the dry powders(Corriander & Turmeric Powders) and saute for a while
(10) Add the marinated Chicken and little water if required.
(11) Cover the pan with its lid and cook in a medium flame for 15 min.
(12) Open the lid, add few mint leaves and saute it once.
(13) Cover the pan with its lid and cook for another 15 min.
(13) Heat an another pan with 1 tablespoon of Oil.
(14) To the hot Oil, add the items one-by-one given in To Season - 2.
(15) Add the cooked chicken and reduce the flame.
(16) Cook it in a low flame till oil separates out.
(17) Transfer the Pudhina Chicken to a serving plate.

(18) Garnish it with Mint Leaves and Green Chillies.

Chicken Tomato Gravy

"Chicken Tomato Gravy" - Chicken in rich Tomato based gravy, gives a very good tangy flavour and to add on, I have used little Tomato Ketchup.

How I arrived at this dish?

Have heard many dishes like Chicken in White Sauce, Red Sauce etc..Wanted to give a try but in South Indian style. I could find kilos and kilos of Tomatoes at home. So thought like, I will use those tomatoes as main thing to prepare the Chicken gravy and ended up with this mouth-watering dish.

It turned out pretty amazing!!

Ingredients

Chicken - 500 gms
Onion - 2 (chopped)
Salt - for Onions alone
Tomato Ketchup - 2 tsp
Water - a very small cup

To Grind - Tomato Puree
Tomatoes - 2 (ripe,large,chopped)

To Grind - Red Powder
Cloves - 3
Cinnamon - 1 (a small stick)
Green Cardamom - 1
Cumin Powder - 1/4 tsp
Pepper Powder - 1/2 tsp
Fennel Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Kashmiri Red Chilli Powder - 2 tsp
Salt - for the marination alone

To Grind - Green Paste
Green Chilli - 1
Ginger Garlic Paste - 2 1/2 tsp

To Garnish
Tomato - 1

Procedure
1)Add half of the Grinded - Red Powder, and Grinded - Green Paste to the Chicken and marinate it for an hour.
2)Heat Oil in a kadai and add the chopped onions, salt.
3)Saute the onions till it gets light golden brown color.
4)Add the remaining Grinded - Green Paste & saute it till the raw smell is off.
5)Add the remaining Grinded - Red powder & reduce the flame to low.
6)Saute it, till oil separates out.
7)Add the Tomato Puree & cover the kadai with its lid.
8)Cook it in a medium flame for a few minutes.
9)Add the marinated Chicken, when you find bubbles in the tomato gravy.
10)Add water & stir it for a minute.
11)Cover the kadai with its lid & cook the gravy in a medium flame for 15 minutes.
12)Stir it once in a while.
13)Open the lid and cook the gravy in a low flame for another 10 minutes.
14)Add Tomato Ketchup to the thickening gravy and cook for another 3 mnutes.
15)Transfer the gravy to a serving dish.

16)Garnish the Gravy with a Tomato flower
17)Chicken Tomato Gravy is ready to be served.

Methi Chicken or Methi Murgh

"Dry Methi Chicken" or "Sukka Methi Murgh" is a delicious dish that would go well with your Naans, Rotis, Phulkas and even with your Rice.

Methi Chicken is a Chicken Curry cooked with fenugreek leaves, dried or the fresh ones. Here I have used dried ones.

Fenugreek leaves gives a sour taste to the dish. To add on; the thick curd, lime juice and tomatoes gives a tangy flavor to the dish.

Ingredients
Chicken - 750 gms
Onion - 2 (Finely chopped as small cubes)
Tomato - 1 (Finely chopped as small cubes)
Green Chilli - 1 (whole, a small cut on the top)
Dried Fenugreek Leaves - a small cup
Garam Masala Powder - 1 tsp
Salt - for Onions alone

To Marinate
Thick Curd - a cup
Ginger Garlic Paste - 2 tsp
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1 tbsp
Corriander Powder - 1 tbsp
Cumin Powder - 2 tsp
Lime Juice - 1 tbsp
Salt - as required

To Season
Oil - 3 tbsp
Cumin Seeds - 1/2 tsp
Dried Fenugreek Leaves - 2 tsp

To Grind
Tomatoes - 1
Cashews - 6 or 7

Preparation
(1) Add the items given in To Marinate to the washed Chicken.
(2) Keep it aside for half-an-hour.
(3) Heat a non-stick kadai or pan and add oil to it.
(4) Add cumin seeds to the hot oil and allow it to splutter.
(5) To the cumin seeds, add few dried fenugreek leaves.
(6) Now add the chopped onions and little salt.
(7) Saute the onions till it gets transparent.
(8) Now add the tomatoes, green chilli.
(9) Saute and wait till it leaves out oil.
(10) Add the finely grinded paste and reduce the flame to medium.
(11) When you find the oil oozing out, add the marinated chicken.
(12) Cover the pan with its lid and cook for 5 min.
(13) Add the dried fenugreek leaves, garam masala.
(14) Saute the gravy for a few minutes.
(15) Add a cup of water to the gravy.
(16) Cover and cook for 5 min in a high flame.
(17) Reduce the flame to medium and saute it a minute.
(18) Cover and cook for another 15 min in a medium flame.
(19) When oil oozes out, let it cook for another 5 min in low flame.
(20) Transfer the Methi Chicken to a serving dish.
(21) Serve it hot with Onion and Lime slices.

Chicken 65

I'm back to my kitchen blog after quite a few months. Getting more busy at work and don't find time to post my recipes.

Have a lot more recipes that were prepared by me in this gap and will post one-by-one.


Chicken 65, a deep-fried chicken dish popular as one of the main Non-Veg Starters in South India.

Though the name "Chicken 65" is universally used to refer to the dish, there are many different stories for how the name came about. It is generally acknowledged that no one knows which (if any) of these anecdotal theories are correct.

The 65 in the Chicken 65 represents the year it was introduced by the famous restaurant in Chennai called "BUHARI HOTEL". Hence the name "Chicken 65".

The number 65 is variously said to be the number of days taken to prepare the marinade or the year of the dish's creation. One account claims that the dish emerged as a simple meal solution for Indian soldiers in 1965. Other accounts claim that an enterprising hotelier targeted macho diners with a 65-chilli recipe and named the dish accordingly.

It is also told that the name Chicken 65 is evolved from the age of the chicken used to prepare this dish. The original recipe called for Chicken 65 was prepared using chickens which were 65 days or roughly over 2 months old. (Skeptics of this origin argue that typically a young tender chicken is just 25-35 days old and not 65 days. At 65 days the chicken would be old and fat.)

The name Chicken 65 relates to the number of pieces the whole chicken is cut up into before cooking.

There is one interesting story about how this particular dish got its name, Chicken 65. In year 1965, India fought a war with Pakistan and handed over significant defeat to its enemy forces. As a matter of pride, how Indian army fried enemy army like this dish, which is deep fried with lot of spices

Because of India's large number of chicken preparations, each preparation was given a number instead of an independent name. Chicken 65 came about as part of this numbering system.

Ingredients

To Marinate
Boneless Chicken - 500 gms
Egg white - 1
Ginger Garlic Paste - 1 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 2 tsp
Corn Flour Powder - 3 tbsp
Red food color - a pinch
Lemon Juice - 1 tsp
Salt - to taste
Ajnomotto - a pinch

To Deep Fry
Oil - to deep fry (as per your kadai size)

To Garnish
Onion Slices/Rings - 4 or 5
Lime Slices/Pieces - 2 or 3

Procedure
1. Cut the boneless chicken into small pieces, wash them and drain the water out.
2. Add the items given in To Marinate for 5 to 6 hours in the Refrigerator.
3. Take it out before an hour that you plan to deep fry.
4. Heat Oil in a pan to deep fry the marinated Chicken pieces.
5. Deep fry the marinated chicken pieces (by batches).

See to it that they are fried in a oil of little more medium flame for a less time. As Marinated Chicken is a tender meat, it gets cooked in a very less time.

5. Garnish hot and hot Chicken 65 pieces along with Onion and Lime Slices.

Chicken Biryani - I

"Chicken Biryani" - do we need a description for this dish??

Chicken Biryani an aromatic, rich dish made of basmathi rice, meat and whole spices usually served with Raita, Brinjal Kosthu, Kurma, Chicken curry & Boiled Eggs.

Chicken Biryani, the prime most dish in non-hindu marriages and is even served on feasts and all special occassions.

It carries fame all over the world that we can even find it as the first and prime most dish in the menu cards under the rice varieties section. Few rice varieties are even named as Biryani Rice.

You might think why I have posted it as Chicken Biriyani - I? The reason is I will be posting many versions of it in my blog. Why do we have many versions?? Its because it varies the way we prepare, the flavor, ingredients especially whole spices that we use..

Ingredients
Chicken - 500 gms
Oil - 3 tbsp
Ghee - 2 tsp

Bay Leaves - 1
Cinnamon - 3 strips (small, thin)
Cloves - 5
Green Cardamom - 2
Anistar(annasipoo)- 1
Maratti mokku - 1
Onion - 3 (big, thinly sliced)
Tomatoes - 3 (sliced)
Green Chillies - 2 (big, slit in top)
Mint Leaves - 1 cup
Corriander Leaves - 1 cup

Red Chilli Powder - 1/4 tsp
Corriander Powder - 1 tsp
Salt - 1/2 tsp

Basmathi Rice - 250 gms
Oil - 2 tsp
Water - to boil the rice
Salt - for the rice alone

For the Marination
Ginger Garlic paste - 2 tsp
Yoghurt - 1 1/2 tbsp
Turmeric Powder - 1/4 tsp
Red Chilli powder - 1/4 tsp
Lime juice - 1 tsp
Salt - for the Chicken gravy alone

Procedure
(1) Marinate the Chicken with the items given in "For the Marination".
(2) Soak the rice in water for half-an-hour.
(3) Heat oil in a pan and add all the whole spices.
(4) Add the sliced onions and fry till it turns golden brown.
(5) Add green chillies, all the dry powders, mint leaves, corriander leaves and saute it for few min.
(6) Now add the sliced tomatoes and cook till it leaves out oil.
(7) Add the marinated chicken and some more salt if required.
(8) Cook it in medium flame till its half done.
(9) Heat water in a wide opened vessel.
(10)Pour 2 tsp of Oil, salt and few whole garam masalas(1 clove, 1 cinnamon).
(11)When water starts boiling, add the soaked rice to the boiling water and cook till its 70% done.
(12)Heat an old,thick Dosa tawa in a high flame.
(13)Meanwhile, take a open, wide and thick bottomed vessel.
(14)Brush the vessel with ghee on its sides all over.
(15)Pour the Chicken Gravy and spread it evenly as it forms the bottom layer.
(16)Add the 3/4 th cooked rice on top of it.
(17)Add few mint leaves and a tsp of ghee.

(18)Cover the vessel with a white cloth and cover it tight with its lid.
(19)Place the vessel on the hot tawa and cook it for 5 min in a medium flame and then 15 min in a low flame.
(20)Open the lid and mix the rice and the meat gently.

I am just running out of words to desrcibe the aroma that I got while mixing the rice and the meat. Now the Chicken Biryani is ready to be served with raita, boiled egg.

Spicy Chicken Gravy

Spicy Chicken Gravy is one of the recipes that adds on to the list of my own dishes. I tried it out and served for the guests who had come to my house.

I served it as a side dish for the Chicken Biriyani that was prepared by my Aunt, one of our family friends. I didn't find time to post this, as I was caught up with my busy work schedule.

The dish goes good with Biriyani, Rice, Chappathis and Phulkas. Here is the receipe for you..

Ingredients
Onion - 1 (big, finely chopped)
Tomatoes - 2 (finely chopped)
Fennel seeds powder - 1/2 tsp
Oil - 1 tbsp

To Marinate
Chicken - 350 gms
Curd - 1 tbsp
Ginger-Garlic paste - 1 1/2 tsp
Lime juice - 1 tsp
Turmeric powder - 1/4 tsp
Red Chilli powder - 1 tsp
Sambhar powder - 1 tsp(home made)
Dhaniya powder - 2 tsp
Cumin powder - 1/4 tsp
Salt - to taste

To Season
Fennel seeds - 1/2 tsp
Curry leaves - few sprigs

To Grind
Cashew - 2 or 3
Fennel seeds - 1/2 tsp
Grated Coconut - 2 tbsp

Preparation
1. Marinate the Chicken with items given in To Marinate for half-an-hour.
2. Heat oil in a non-stick kadai and add the items given in To Season and allow it to splutter.
3. Add the chopped onions, little salt and saute till it turns transparent.
4. Now add the marinated Chicken pieces and cook it covered in a medium flame and add little water if required for the chicken to cook.
5. When oil oozes out, pour the grinded coconut-cashew paste and cook it in a low flame till it leaves out oil
6. When Chicken is almost done, add the fennel seed powder and saute it once.
7. Now your Spicy Chicken Gravy is ready to be served hot.

Kadai Chicken

"Kadai chicken" also called as Karahi Chicken is a chicken curry recipe from the land of Punjab, which is known widely for its culture, food, people. It is usually cooked in kadai/skillet. Kadai is a wok-type utensil used in Indian cooking. The speciality of kadai chicken is, it is not only cooked in kadai/skillet but also it is served in kadai/skillet. The dish gets it best colour and taste from the kadai it is cooked on especially iron kadai. Indian kadai is available in various metal forms.

Kadai chicken can be found on the menu cards in every restaurant worldwide where indian food is served. In restaurants, kadai chicken is served in brass or copper bottomed /copper kadai, which makes it look elegant. Oops, I didn't have a serving Kadai.

I cooked it in a big deep bottomed non-stick kadai. I made this dish a little dry, and if you need it more gravy then change the onion tomato ratio and there by some more water to make the gravy thin.

Yesterday, being the first time that I tried this dish, it came out real good and the taste was awesome. As usual, I got a big appreciation from my dad.

Ingredients
Chicken - 250gms
Capsicum - 1/2
Onion - 1 big (finely chopped)
Onion cubes - 10 to 15
Ginger-Garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red Chilli powder - 1 tsp
Dhaniya powder - 1 1/2 tsp
Garam masala powder - 1 tsp
Oil - 2 tbsp
Salt - to taste

To Season
Cinnamon sticks - 2 (small pieces)
Green Cardamom - 1
Cloves - 2 or 3

To Grind 1
Riped Tomatoes - 2

To Grind 2
Cashew - 2 or 3
Fennel seeds - 1/4 tsp
Cummin seeds - 1/4 tsp

Preparation
(1) Place a deep bottomed and big non-stick Kadai and pour Oil to it.
(2) To the hot oil, add the items given in the To Season and allow it to splutter.
(3) Add the finely chopped Onions, little salt for the onions to cook and fry till its turns light brown.
(4) Now its the right time to add the Ginger-Garlic paste.
(5) Saute till the raw smell of ginger garlic paste is off.
(6) Add the grinded tomato paste or if not the tomato puree and cook in medium flame and then in slow flame till it leaves out oil and color of the gravy turns thick red.
(7) Now add all the dry masala powders and the remaining salt as required.
(8) Cook the dry masala powders by adding little water and wait till the raw smell is off to add the chicken pieces.
(9) Cover and cook the chicken in the medium flame.
(10)Add the cashew paste when the gravy oozes out oil.
(11)Cover and cook the chicken till it is done fully.
(12)Add the capsicum and onion cubes to it and cook for another 4 to 5 minutes.
(13)Keep some onion cubes for garnishing the dish.
(14)Now the dish is ready to be served hot with your Naan, Rotis and Phulkas.

Chettinadu Chicken Kulambhu

Chettinadu Chicken Kulambhu is a delicious, authentic and traditional recipe from Chettinadu Kitchen. Its a very simple and easy dish to prepare that goes well with all types of main course dishes like Rice, Idly, Dosai, Phulkas, Rotis and Parathas.

Fennel seeds is the main ingredient among spices that adds on taste to this Chicken Kulambhu. And more important is the Sambhar powder (A combination of Dry Red Chilli powder and Dhaniya powder) that is prepared at home.

Ingredients
Chicken - 250 gms
Onions - 1 (chopped)
Tomatoes - 1/2 (big, chopped)
Red Chilli powder - 1/2 tsp
Sambhar powder - 2 tsp
(Home made chilli powder and dhaniya powder combination)
Turmeric powder - 1/4 tsp
Water - 1 cup
Salt - as required
Oil - 1 tbsp

To Grind
Tomatoes - 1/2 (big, chopped)
Garlic - 2
Fennel seeds - 3/4 tsp
Grated Coconut - 1 tbsp
Roasted Channa dhal - 1/4 tsp (Pottukadalai)
Cashews - 2 or 3

To Season
Fennel seeds - 1/4 tsp
Garlic pods - 4
Curry leaves - few

Procedure
1. In a pressure cooker pour Oil and wait till it gets hot.
2. Add the items given in to season one by one.
3. Add the chopped onions and saute it for few minutes.
4. Now add the chopped tomatoes and saute it for few more minutes.
5. Add the Chicken pieces and saute it for 3 to 4 minutes.
6. Now add all the dry powders, salt and saute it till leaves out oil.
7. Add water and pressure cook for one whistle.
8. Once pressure is released, add the grinded paste in a low flame and wait it oil separates out or till one boil.
9. Now the Chicken Kulambhu is ready to be served hot with your plain rice.

Spicy Pepper Chicken

Spicy Pepper Chicken is an authentic dish from southern parts of Tamilnadu.

The speciality of this dish is that the Pepper is crushed. Pepper plays a major role to get out that hot and spicy taste..Crushed pepper at the end gives out a good flavor and taste.

Dried ground pepper has been used since antiquity for both its flavor and as a medicine. Pepper cures cold, so this curry will be a blessing for those suffering from cold. It is one of the most common spices added to European cuisine and its descendants. It may be found on nearly every dinner table in some parts of the world, often alongside table salt.

Ingredients
Crushed Pepper powder - 2 tsp
Water - 1/4 glass
Lime - 1 small piece
Onion rings - 2 or 3

To Marinate
Chicken - 250 gms
Ginger garlic paste - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Dhaniya powder - 1 tsp
Crushed Pepper powder - 1 tsp
Jeera powder - 1/2 tsp
Lemon Juice - 1 tsp
Salt - to taste

To Season
Oil - 1 1/2 tbsp
Jeera - 1/2 tsp
Dry Red Chilli - 1 or 2 (splitted)
Garlic pods - 5 to 10
Curry leaves - few sprigs
Onions - 1 (chopped)

Preparation

1. Marinate the Chicken pieces with ingredients given in to marinate for half an hour.
2. Heat Oil in a non-stick pan and add jeera to it and wait till it splutters and then add dry red chillies, garlic pods, curry leaves.
3. Then add chopped onions and wait for it to get transparent.
4. Now add little pepper powder.
4. Add the marinated chicken and cook it for few minutes.
5. Pour little water and cook it with a lid covered in a medium flame.
6. Once it is half done, cook it open till it gets dry.
7. Add some more crushed pepper and salt if required.
8. Turn off the stove when it leaves out oil.
9. Garnish the Pepper Chicken with lime and onion rings.

Chicken Hariyali

Chicken Hariyali is a north indian non-vegeterian side dish that goes well with Naan, Rotis, Parathas, Phulkas and Rice too. The speciality of this dish is its color - the term "Hariyali" means "Green".

I came across this dish through some tv cookery show. I thought of giving some variations to add it to my innovated dishes. As the title says "Chicken Hariyali", people might think Corriander leaves is one of the main ingredients. I dont like using Corriander Leaves in my cooking and I always keep away from it.

If you like using Corriander leaves, it can be added to the ingredients that i have listed below under the heading To Grind.

Ingredients
Chicken - 500gms
Capsicum - few cubes
Onion - small one, finely chopped

To Grind
Mint Leaves (Pudhina) - 25 to 30 leaves
Curry Leaves - few
Green Chillies - 3
Corriander Powder - 1 tbsp
Cumin Powder - 1 tsp
Garam Masala Powder - 1/2 tsp
Cashews - 4

To Season
Cumin seeds - 1 tsp
Curry Leaves - few
Oil - 1 tbsp

To Marinate
Ginger Garlic Paste - 2 tsp
Curd - 1 tbsp
Turmeric powder - a pinch
Lemon juice - 2 tsp
Salt - as required

Procedure
(1) Marinate the Chicken pieces and keep it aside for 15 to 30 minutes.
(2) Pour Oil in a pan and to the heating oil add cumin seeds.
(3) Allow the cumin seeds to splutter and then add curry leaves.
(4) Add the chopped onions and little salt to it and wait till gets golden brown.
(5) To the fried onions, add the grinded paste.
(6) Add little water, if required.
(7) Saute once a while and wait till oil separates.
(8) Add the marinated chicken to the gravy.
(9) Cover and cook in a medium flame.
(10) Add the Capsicum cubes at the end.
(12) Garnish the dish with Capsicum and Mint Leaves and serve hot.

Give a try and let me know your comments and if you come up with anymore variations to this, please post it as well.