Varutha Kozhi Masala (Fried chicken Masala)

Ingredients For Marination

1.Chicken - 1 kg

2.Ginger and garlic paste - 2 tsp

3.Curd - 4 table spoon

4.Red chilli powder - 2 tsp

5.Turmeric powder - 1/2 tsp

6.Lemon juice - 1 tsp

7.Salt

8.Garam masala - 1/2 tsp

Ingredients For the Masala

1.Onion - 4 no

2.Green chilles - 3 to 4

3.Ginger and garlic paste - 2 tsp

4.Tomato sliced - 2 small

5.Red chilli powder - 1 tsp

6.Turmeric powder - 1/4 tsp

7.Coriander powder - 1/2 tsp

8.Pepper powder - 1/4 tsp

9.Fennel seeds /Perum jeerakam powder - 1/4 tsp

9.Coriander leaves

10.Curry leaves

11.Coconut oil as needed to fry the cicken

12.Salt

Preparation

1.Marinate the chicken pieces with red chilli powder,turmeric powder ,ginger garlic paste,curd ,lemon juice,salt and garam masala powder for 1 hour.Curd and lemon juice will make the chicken pieces soft.Make sure that use thick curd for it .

2.Then heat the oil in a pan and shallow fry the chicken pieces till it is half done and keep it aside.Add curry leaves to the oil so that it will Because rest will be done when we will add this to the masala.

3.In the same oil add the chopped onions and saute it well.Add the salt at this stage it will make onions soft.Add green chillies ,ginger garlic paste and curry leaves to it.Saute it for 3 mts till the raw smell goes.Add the chopped tomatoes to it and mix it well.

4.If theses are cooked well add the powders to it and mix it well.Cook till the raw smell goes out from it.When the masala will turn light brown in color add the half fried chicken pieces to it.Coat the chicken pieces well with the masala.

5.Cover it with a lid and cook it covered for another 10 mts.By this time the chicken will be fully cooked and well coated with the masala.Make sure that the flame should be in simmer.

Serve it with rice or chappathi ...you will love this recipe...

Chicken Do piaza By Lakshmi Nair

As the name indicates we can translate it in to hindi Dopiaza means two type of onions are added in this curry.Also we can say that we are adding double amount of onions to it.


Ingredients

1.Chicken - 25 pieces
2.Onion -4 no sliced in length wise
3.Green chillies - 4 no
4.Ginger sliced length wise - 1 tsp
5.Tomato - 2 no big
6.Garam masala powder - 1 tsp
7.Kasoori methi powder - 3/4 tsp
8.Red chilli powder - 1 table spoon
9.Cumin powder - 1/2 tsp
10.Cashew nuts - 50 gm
11. Refined Oil - 2 tsp
12.Salt
13.Coriander leaves

For the gravy

13.Onion - 3 sliced in big pieces
14.Garlic - 1 1/2 table spoon
15.Tomato - 1
16.Red chilli powder - 1/2 tsp
17.Turmeric powder - 1/2 tsp
18.Coriander powder - 1/2 tsp
19.Ginger - 1 table spoon
20 Water - 1 cup

Preparation

1.First we are going to prepare the gravy.So in a pan add the onion,ginger,garlic ,tomato,red chilli powder,turmeric powder,coriander powder,and 1 cup of water mix it well.Cover it with a lid and bring it to boil till it becomes cooked well.

2.When it becomes cooked ,cool it and ground it in to fine paste by using a mixer.

3.In another pan mix mix the chicken pieces with the grounded masala paste.Add 1/2 tsp of garam masala powder and salt to it.Cook the chicken in this masala.

4. In another pan heat the oil and add ginger, and green chillies to it ,saute it for 2 mts then add the sliced onions to it.Saute it well then add the tomatoes to it .When it is also done add the red chilli powder,garam masala powder,cumin powder,kasoori methi powder , and salt to it.

5.Then to this add the cooked chicken along with gravy to this.Mix it well and boil it for 3 mts then add the grounded cashew paste to it.Cook it for 2 mts .

6.Garnish it with chopped coriander leaves .......

Andra Chicken Fry (Andra kodi vepudu)

Andra style chicken fry is very special and delicious.But it is entirely different from our chicken fry.

Ingredients

1.Chicken - 500 gms
2.Onion chopped - 2 or 3
3.Tomato - 2
4.Green chillies chopped -6 to 8
5.Cloves - 2
6.Cinnamon - 1 big piece
7.Red chilli powder - 2 tsp
8.Turmeric powder - 1/2 tsp
9.Ginger and garlic paste - 2 tsp
10.Coconut paste - 1/2 cup
11.Curd - 1 cup
12.Curry leaves
13.Coriander leaves
14.Salt
15.Oil as needed to fry

Preparation

1.In a pan mix the chicken pieces with curd ,red chilli powder,turmeric powder,coriander powder,ginger garlic paste,tomato ,onions,green chillies,salt ,cinnamon and cloves.Mix it well and cook the chicken in the same pan with out adding water or oil.

2.No need to use pressure cooker for this purpose cook it in the pan and when it is almost done add the coconut paste to it and mix it well.Cook it for another 5 mts.

3.Then heat the oil in another pan add the curry leaves to it then add the almost cooked chicken pieces to it .Fry it till the oil oozes out from it .Then add the garam masala powder and chopped coriander leaves to it.

Serve it hot with chappathi or roti

Hyderabadi Chicken Biriyani

Hyderabad is famous for Biriyanis and pearls.Hyderabadi biriyani is considered to be come from the kitchen of Nisam the ruler of the historic hyderabad city.I got all the information regarding with the biriyani from my friend Thasneem.There are two ways of preparation of this biriyani.First one is Kacchi (means not cooked)dum biriyani and another one is pakki (means cooked)biriyani. Here i am going to write about the kacchi biriyani.In which the chicken pieces are cooked along with the rice.We tasted the Hyderabadi biriyani from different restaurant but the famous paradise hotel Biriyani is my favourite.Also the Suruji Restaurant also serves delicious Hyderabadi biriyani. Ingredients should be added in the correct quantity then only you will get the right taste.Use the best quality basmathi rice for biriyani.And saffron is another ingredient do not avoid that. Ingredients

For marinating the chicken

1.Chicken - 1 kg
2.Yogurt - 1 cup
3.Green chillies- 8 to 10 make slit in each
4.Ginger and garlic paste - 1 tsp each
5.Turmeric powder - 1/2 tsp
6.Red chilli powder-1 tsp
7.Cumin/jeera powder - 1/2 tsp
8.Coriander powder - 1 tps
9.Chopped coriander and mint leaves - 1/2 cup each
10.Salt

Make masala Powder with below ingredients

11.Cinnamon -2 stick
12.Cardamom-4
13.Pepper corns - 10 to 12 no
14.Black jeera/Shah jeera - 3/4 tsp
15.Cloves - 4 no
16.Bay leaves

For the preparation of rice

1.Rice - 4 cups
2.Cloves - 4 no
3.Cardamom -3 no
4.Cinnamon - 1 stick
5.Bay leaf - 1no
6.Star aniseed/Thakkolam -1
7.Shaa jeera - 1/2 tsp
8.Oil - 2 tsp
9.Salt

Other ingredients
1.Onions sliced - 2 no
2.Saffron - 1 tsp
3.Luke warm milk - 1/2 cup
4.Chopped coriander and mint leaves -2 tsp each
5.Ghee - 2 tsp
6.Oil -1 tsp

Preparation

1.Marinate the chicken pieces with the ingredients come under for marination along with powdered masala.And keep it for 5 to 6 hours ,or keep it in fridge for overnight.

2. Cook the rice along with lots of water and masala needed for the rice. When it is half cooked strain it from the water and spread it on a plate.

3.Mix the saffron with lukewarm milk and keep it aside.

4.Heat the ghee and oil in a pan and fry the onions till it becomes golden brown color.

5.In a heavy bottom sauce pan add 3 tsp oil and then add the marinated chicken pieces .Then spread it with a spoon.Usually they are putting half cooked rice above the chicken pieces and on above it put the fried onions,chopped coriander,mint leaves and the saffron milk pour 1/2 tsp ghee over it.Cover it with a tight lid.And cook it for nearly 30 mts in medium flame. Or another method is



6.In a heavy bottom sauce pan add 3 tsp oil and then add the marinated chicken pieces .Then spread it with a spoon.Then on high flame cook it for 3 minutes,sprinkle little oil above the chicken pieces.half cooked rice above the chicken pieces and on above it put the fried onions,chopped coriander,mint leaves and the saffron milk pour 1/2 tsp ghee over it.Cover it with a tight lid.And cook it for nearly 30 mts in medium flame.Let it set for 10 mts before opening.


7. And if you don't get a tight lid to cover you can use a kitchen towel and cover it and over it place the plate.Or cover it with2 sheets of aluminium foil paper and then cover it with lid.

Kerala Roast Chicken

Ingredients

1.Chicken -20 pieces
2.Pepper powder - 1/2 tsp
3.Lemon juice - 1 tsp
4.kashmeri chilli powder - 1 1/4 table spoon
5.Turmeric powder - 1/4 tsp
5.Oil as needed to fry the chicken
6.Salt

For the roast

1.Onion - 7 or 3/4 kg
2.Tomatoes - 3
3.Ginger chopped - 2 1/2 tsp
4.Garlic chopped - 2 1/2 tsp
5.Green chilli chopped - 2 tsp
6.Turmeric powder - 1/4 tsp
7.Coriander powder - 1 tsp
8.Chilli powder - 1 table spoon
9.Tomato sauce - 3 tsp
10.Curry leaves
11.Salt

Preparation

1.First marinate the chicken pieces with pepper powder ,salt,lemon juice for half hour .

2.Then after 30 mts marinate again with turmeric powder,chilli powder for another 30 mts.

3.Then heat the oil in a pan and fry the chicken pieces.

4.Then in another pan heat 3 tsp oil or you can use the same oil used to fry the chicken.

5.To this add the chopped ginger,garlic green chillies and saute well.

6.Add the chopped onion to it and saute it till it becomes transculant .

7.Add the kashmeri chilli powder,coriander powder,turmeric powder to it.And add the tomatoes ,salt to it.Cook the tomatoes and add the garam masala powder and tomato sauce,curry leaves and fried chicken pieces to it.

8.Coat the chicken pieces with masala.........

Chicken Fry- Kerala Recipe

Chicken fry is everyones favourite and this recipe is given by mother- in- law.


Ingredients

1.chicken - 500 gm
2.Red chilli powder - 1 tsp
3.Turmeric powder - 1/2 tsp
4.Ginger and Garlic paste - 2 tsp
5.Green chillies - 4
6.Coriander leaves - One handfull
7.Salt
8.oil to fry the chicken
9.Curry leaves
10.lemon juice - 1 tsp
11.Curd - 2 tsp
12.Pepper powder - 1/2 tsp


Preparation

1.In a mixi grind the green chillies,coriander leaves,ginger ,garlic ,red chilli powder ,turmeric powder,pepper powder,salt,lime juice,curd and make it in to a paste.

2.Then marinate the chicken with the paste for one hour and deep fry it in the oil.Put the curry leaves in the frying oil .It will add extra taste to chicken fry.

you can marinate the chicken and keep in the fridge .....

Butter Chicken

Butter chicken is a famous chicken dish .Usually tandoori chicken is used for the preparation of butter chicken.But as it is a difficult process in this recipe i am not using the tandoori chicken.


Ingredients

For marinating the chicken

1. Chicken boneless made in to strips - 500 gm
2.Ginger and garlic paste - 1 tsp
3.Red chilli powder - 1 tsp
4.Salt
5.Oil - 4tsp

For making the gravy

1.Cumin seeds - 1/4 tsp
2.Onion chopped - 3
3.Ginger and garlic paste - 1 tsp
4.Coriander powder - 11/2 tsp
5.Red chilli powder - 1 tsp
6.Cashew paste - 2 tsp
7.Kasurimethi powder - 1/2 tsp
8.Green chillies - 6 no finely chopped
9.Tomato - 2 chopped
10.Butter - 50 gm
11.Cream - 1/2 cup
12.Garam masala - 1/2 tsp
13.Food color - 3 or 4 drops


Preparation

1. Marinate the chicken with ginger and garlic paste,red chilli powder and salt.

2.Heat the oil in a pan and fry the chicken .When the chicken half cooked drain it out of the oil. We are frying the chicken because otherwise it will oozes out a lot of water.

3.In the same oil add the cumin seed,onion,ginger,garlic paste saute well .Then add the coriander powder ,cashew paste ,green chillies,tomatoes,salt, and saute well.Add little water to it and cook well.

4.When the cooking is done put off the fire ,and when it becomes cool grind it in the mixi.

5.Again boil the mixture and add the chicken pieces to it and then the butter to it.

6.To get the color of the butter chicken you have to add the food color.If you are not interested do not add it.

7.After adding the food colour add cream to it also the garam masala .When the consistency of butter chicken will get put off the fire.

Serve it with naan or roti..............

Chicken curry in coconut milk(Kozhi tengapal curry)

Ingredients

1.Chicken - 1 kg
2.Ginger and garlic paste - 2 tsp
3.Green chillies - 4 no
4.Onion - 3 big
5.Red chilli powder- 11/2 tsp
6.Turmeric powder- 1/2 tsp
7.Salt
8.Coriander powder- 2 tsp
9.Garam masala - 1/2 tsp
10.Curry leaves
11.Oil -3 tsp
12.Tomato -2 no
13.Coconut Milk thin - 1 cup
14.Coconut Milk thick - 1 cup
15.Pepper powder - 1/2 tsp


Preparation


1.Marinate the chicken pieces with ginger ,garlic paste ,Pepper powder,salt for 30 mts.

2.In a pan heat the oil and then saute the onions first,followed by green chillies, ginger ,garlic paste and tomatoes also add curry leaves.

3.When it turns brown add the red chilli powder,turmeric powder,coriander powder,garam masala to it and saute well.

4.To this add the marinated chicken pieces and mix well .Then add the thin coconut milk and cook it for 15 mts .When the chicken is almost done pour the thick coconut milk and keep it in simmer for 2 to 3 mts.

5.For seasoning fry the shallots sliced in little oil and pour it in the curry.

Chicken curry - kerala style(varutharachath)

It is a traditional Kerala recipe.And little bit of spicy too.

Ingredients

1.Chicken - 1kg
2.Ginger and garlic paste - 2 tsp
3.Green chillies - 4 no
4.Onion - 3 big
5.Red chilli powder- 11/2 tsp
6.Turmeric powder- 1/2 tsp
7.Salt
8.Coriander powder- 2 tsp
9.Garam masala - 1/2 tsp
10.Curry leaves
11.Oil -3 tsp
12.Tomato -2 no
13.Coconut grated -3/4 no
14.Shallots /kunjully - 4 no


Preparation

1.In a pan fry the coconut till it becomes brown in color.When it cools grind it with little water.

2.In a pan heat the oil and then saute the onions first,followed by green chillies, ginger ,garlic paste and tomatoes also add curry leaves.

3.When it turns brown add the red chilli powder,turmeric powder,coriander powder,garam masala to it and saute well.

4.To this add the chicken pieces and grinded coconut and salt and mix it well .And if you are using give 3 whistle to it .The chicken will be cooked.

5.For seasoning fry the shallots sliced in little oil and pour it in the curry.

If the chicken is broiler you may need not to use a cooker with in 20 mts it will be cooked.

Chicken Tikka Masala

As the name indicates that it is the chicken tikka coated with masala.

Ingredients

1.Chicken tikka - 10 no
2.Chopped onions - 3 no
3.Tomato - 3 no
4.Ginger and garlic paste - 2 tsp
5.Oil - 3 tsp
6.Cumin seed - 1/2 tsp
7.Coriander powder - 1 1/2 tsp
8.Bay leaf - 1 no
9.Cardamom - 3 no
10.Cloves - 3 no
11.Cinnamon - 2 no
12. Kashmeri red chilli powder - 1tsp
13.Turmeric powder - 1/2 tsp
14.Cashew nut paste - 4 tsp
15.Salt
16.Cream - 1/2 cup
17.Garam masala - 1/2 tsp


Preparation


1.Heat the oil in a pan and then add the cumin seed,bay leaf,cinnamon,cloves,cardamom ,onions to it and stir it.Cook it till the onions get light brown color.Then add the ginger and garlic paste to it and mix well till its smell get away from it.

2.Then add the finely chopped tomatoes to it and stir it.When it becomes soft and pulpy add the coriander powder,red chillli powder,turmeric powder,garam masala,salt to it and cook well.

3.Then to it add the cashew paste and mix well also the chicken tikka pieces .

4.In the last stage add the cubes of one tomato,one onion and one capsicum to it and then add the fresh cream to it and mix well.Cook until it get the masala consistency.

You can garnish it with coriander leaves....

chicken 65

It is an authentic recipe from Hyderabad.And by its strange and curious name everybody wants to know what is its method of preparation.Usually we all go to some restaurant to have chicken 65.But really its method is very simple.And in olden days the dishes in hotels are numbered and the number of this dish is 65 that s how it got the name chicken 65.

Ingredients


For to marinate the chicken

1.Chicken breast - 4 no
2.chilli powder - 1 large tsp
3.Ginger paste - 1 tsp
4.Garlic paste - 1 tsp
5.Garam masala - 1/2 tsp
6.Egg - 1 no
7.Corn flour - 1 tsp
8.Refined flour - 1tsp
9.Lemon - 1
10.Salt

To toast the chicken

1.Curd - 1/2 cup
2.Red chilli powder/red chilli paste - 1 tsp
3.Refined flour - 1 tsp
4.Oil- 2 tsp
5.Red chillies slit - 4 or 5
6.Curry leaves
7.Salt
8.Red color - 4 drops (optional)


Preparation

1.Cut the chicken pieces in sidewise manner not in a cuubical shape .But should be in small size.


2.In a bowl mix the corn flour,refined flour,garam masala,salt,red chilli powder,ginger,garlic,egg.
To this add the chicken pieces and marinate well.At last al so add the lemon juice to it so that it will become soft.Allow it for 30 mts.

3.Then deep fry the chicken pieces in the oil.Release one piece at a time .

4.Mix the curd with red chilli paste ,and 1/2 tsp of refined oil .And then heat the kada ,make sure that it should be done in high flame.Add 2 tsp of oil and heat well to this add the slitted red chillies,curry leaves and then the curd.

5.Then add the fried chicken pieces to the curd mix well.Toast the chicken in high flame till the curd become evaporated.....

Chilli Chicken

Ingredients

1.Boneless chicken - 500 gm
2.Green chillies - 6 to 8 chopped
3.Onion chopped -2
4.Garlic chopped - 10 cloves
5.Dark soya sauce- 3 tsp
6.Red chilli sauce- 2 tsp
7.Pepper crushed -1/2 tsp
8.Capsicum -1
9.Egg - 1
10.Corn flour -3 tsp
11.Salt
12.Oil
13.Spring onion for garnishing
14.Tomato sauce - 1 tsp


Preparation

1.In a bowl mix the corn flour,pepper ,egg,and salt add little soya sauce to it .Marinate the chicken pieces well in the mixture and deep fry it in the oil.

2.Heat little oil in another pan and saute the garlic first to it,then green chillies ,onion.capsicum in to it and saute well.Then add the sauces to it and mix well .Also add the remaining cornflour to it.
Then to it add the fried chicken pieces and garnish with spring onion......


Hot and spicy chilli chicken is ready.......