Chilly Chicken

Ingredients:

Chicken – 500 gms (cut into small pieces)

Ginger – small piece

Garlic – 3-4 pods

Green chili – 2

Capsicum – 1 (cut into small cubes)

Onion – 1 (cut into small cubes)

Celery – 2-3 springs

Pepper -1/4 tsp

Soya sauce – 1 tsp

Tomato ketchup – 1 tbsp

Red chili sauce – 1 tsp

Corn flour – 1 tbsp

Red color – 1 pinch (optional)

Salt

Oil

Method:

• Mix chicken with salt and shallow fry.
• Heat oil ,  add crushed ginger, garlic and green chili.
• Add capsicum and onion, celery & pepper .Sauté well.
• When onion becomes translucent add chicken & salt.
• Cover and allow chicken to cook.
• Add soya sauce, tomato sauce, chili sauce and sauté well.
• Mix corn flour, red color in 1 glass of water.
• Add this mix to chicken.
• When the gravy become thick, remove from fire.
• Garnish with celery.
• Serve with fried rice or rice .

Check out rice recipes:

Read More

Chicken gizzard and liver fry (Vattum Karalum)

Ingredients:

Chicken gizzard & liver - 500gms

Red chilly powder -1 tbsp

Coriander powder - 1 1/2tbsp -2tbsp

Turmeric powder -1/4 tsp

Garam Masala -1/2 tsp

Pepperpowder - 1/2 tsp

Shallots (chuvanulli) - 10-15 

Garlic pods - 5-6 

Ginger - small piece

Curry leaves- as required

Salt - To taste

Oil

Method:

• Heat a pan and roast red chilly powder,coriander powder and turmeric powder till its raw smell gone.
• Marinate this roasted powder with salt and garam masala on chicken gizzard & liver.Keep it aside for 15-30 minutes.
• Heat a kadai and add oil.
• Add crushed shallots, garlic,ginger & curry leaves.Saute well.
• When shallots become light brown add chicken gizzard & liver and saute well.(Don't add water).
• Cover it & cook for around 10 minutes .Stir occasionally.
• Remove cover and stir occasionally until its water gets evaporates.
• Then add pepper powder and drizzle some oil and saute well .
• Remove from fire when meat become dark in color.
• Garnish with curry leaves and serve hot !!

Read More

Broasted Chicken

Ingredients:

Chicken – 6-8 pieces

Ginger paste- 1 tbsp

Garlic Paste – 1 tbsp

Soya sauce – 1 tbsp

Chilli sauce – 1 tbsp

Tomato sauce – 1 tbsp

Pepper powder – 1 tsp

Salt – 1 – 1 ½ tsp

Maida – 1 ½ cup

Egg – 1 no

Turmeric powder – ½ tsp

Water – 2 cup

Pepper powder – ½ tsp

Salt

Bread crumbs

Oats (optional)

Oil for deep frying

Method:

• Marinate chicken pieces along with tomato sauce,soya sauce, chilly sauce, garlic & ginger paste,pepper powder,salt and water for 10 minutes .
• Cook chicken pieces for 10 or till the chicken is 3/4 th cooked
• Put off the stove and remove chicken pieces and keep it aside.
• In another bowl make a batter of maida, salt, pepper powder,turmeric, beaten egg and water & Mix well.
• Dip the cooked chicken pieces in the batter and then roll it on breadcrumbs + Oats till well coated.
• Deep fry the chicken pieces till crisp and golden brown. 

Read More

Chicken Fry

Ingredients:

Chicken -7-8 pieces

Onion-1

Curry leaves

Oil – To deep fry

For grinding:

Ginger – 1/2 inch

Garlic – 4 – 5 cloves

Turmeric powder – 1/2 tsp

Chili powder – 1- 2 tbsp

Pepper powder – 1/2 tsp

Coriander powder – 1/2 tsp

Lemon juice – 1 tbsp

Garam masala powder – 3/4 tsp

Fennel seeds – 1/2 tsp

Salt – To taste

Method:

• Grind all the ingredients to a paste.
•  Remove skin and clean chicken pieces.
• Marinate them with the ground paste overnight or for at least 1 hour in a refrigerator.
• Heat oil in a heavy bottomed pan at medium heat.
• Deep fry the chicken.
• Fry the curry leaves & onions separately and garnish chicken pieces.

Read More

Chicken Curry

  Ingredients:

Chicken – 750 gms

Onion – 4, sliced finely

Tomato – 1 medium – big, chopped finely

Cashew paste – 1-2 tbsp

Water -3- 3.5 cups

Salt

Oil

Curry leaves

For Grinding:

Ginger & garlic – 1- 1 1/2 tbsp, crushed

Kashmiri chili powder – 2 tsp

Coriander powder – 3/4 – 1 tbsp

Turmeric powder – 1/4 tsp

Garam masala – 1 tsp

Fennel powder /Jeerakam  powder– 1/2 tsp

Black pepper corns – 1/4-1/2 tsp

Method:

• Grind together all the ingredients for grinding with 1-2 tbsp water, into a fine paste. 
• Heat oil in a pan. Add sliced onions. Cook till it becomes golden brown colour.
•  Add ground masala & curry leaves. Fry the masala till the oil appears.
•  Add chopped tomatoes. Mix well & cook for 3-4 mins.
• Add cleaned chicken pieces & salt. Mix well and make sure that chicken pieces are coated well with masala.
• Add 2- 2.5 cups of water. Cover & cook till the chicken is almost done.
• Add the cashew paste to 1 cup of water and pour to the curry. Mix well and bring it to a boil. Reduce the flame.
• Cook for a few more minutes & remove from fire.
• Garnish with tomato & curry leaves.

Read More