This is is a variation to the regular Chicken 65 recipe that I posted before and it has a spicier finish to it. This is an excellent appetizer for parties and everyone would simply Love it.
Fish curry - Mix of Kerala and Tamil Nadu Styles
The peninsular Southern India has a long coast on its eastern side bordering the Bay of Bengal and so we get a wide variety of sea food like fish, crab and prawns in Tamil Nadu. Meen Columbu or fish curry is one of the most traditional fish dishes made in Tamil Nadu and other southern states. Most varieties of fish can be used to make this dish. Preferences vary from region to region.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Muslim Wedding-Biriyani – Tamil Nadu style
Anyone in Tamil Nadu would say Muslim wedding biriyani is the best, hands down. And I vouch for that as well. Its made in a very different way without any masala powders and all spices are ground fresh which makes this biriyani have a natural color to it with a wonderful flavor. If you like your biriyani spicy, be generous with the green chilies, because that's the only ingredient that adds to the spice level of this biriyani. Here you go! The recipe for you!!
Chettinad chicken curry
Ingredients:
Chicken – 1 Kg
Big Onions – 4 (finely sliced lengthwise)
Green chilies – 3 (slit)
Curry leaves – 2 sprigs
ginger-garlic paste – 4 tsp (preferably freshly ground)
Ripe Tomatoes – 3 (diced)
Coriander leaves – a handful (roughly chopped)
Oil – ½ cup
Salt to taste
To marinate chicken:
Lemon juice – 3 tbsp
Turmeric powder – 1 tsp
:- Clean the chicken pieces and chop them to desired size (leave the drumsticks as whole pieces with just some slits here and there). Rub turmeric powder and lemon juice thoroughly on the pieces. Keep aside till you prepare the rest of the ingredients.
Dry roast and grind to a fine paste:
Whole black pepper – 3 tbsp
Dry red chilies – 10
Khas khas (Poppy seeds) – 2 tbsp
Saunf (Fennel seeds) –2 tbsp
Cumin seeds – 1 tbsp
Cardamom – 3
Cloves – 6
Cinnamon sticks – 2 one inch pieces
Curry leaves – 1 sprig
Grated coconut – 4 tbsp
:- Dry roast all these ingredients and spread them on a plate to cool. In the small jar of the mixer grinder, grind them without water first; then add some water and grind them to a fine paste. Keep aside.
Method of preparation:
1.Heat oil in a pressure cooker. Add the onions and curry leaves and green chilies and saute till the onions turn brown.
2.Add ginger-garlic paste and saute till a nice aroma arises.
3.Add tomatoes and cook covered (using a regular plate) on low heat till the tomatoes are pulpy.
4.Once the tomatoes blend with the mixture add the ground paste, chicken and 2 cups of water and cover with the cooker lid and cook for 3 whistles, on high heat.
5.Once the steam settles by itself open the lid and cook till some of the water evaporates and you get the required consistency, which is a little more watery than a semi-gravy.
6.Garnish with coriander leaves and serve hot with rice.
:- this curry will taste even better the next day.
Happy cooking :)
Chicken – 1 Kg
Big Onions – 4 (finely sliced lengthwise)
Green chilies – 3 (slit)
Curry leaves – 2 sprigs
ginger-garlic paste – 4 tsp (preferably freshly ground)
Ripe Tomatoes – 3 (diced)
Coriander leaves – a handful (roughly chopped)
Oil – ½ cup
Salt to taste
To marinate chicken:
Lemon juice – 3 tbsp
Turmeric powder – 1 tsp
:- Clean the chicken pieces and chop them to desired size (leave the drumsticks as whole pieces with just some slits here and there). Rub turmeric powder and lemon juice thoroughly on the pieces. Keep aside till you prepare the rest of the ingredients.
Dry roast and grind to a fine paste:
Whole black pepper – 3 tbsp
Dry red chilies – 10
Khas khas (Poppy seeds) – 2 tbsp
Saunf (Fennel seeds) –2 tbsp
Cumin seeds – 1 tbsp
Cardamom – 3
Cloves – 6
Cinnamon sticks – 2 one inch pieces
Curry leaves – 1 sprig
Grated coconut – 4 tbsp
:- Dry roast all these ingredients and spread them on a plate to cool. In the small jar of the mixer grinder, grind them without water first; then add some water and grind them to a fine paste. Keep aside.
Method of preparation:
1.Heat oil in a pressure cooker. Add the onions and curry leaves and green chilies and saute till the onions turn brown.
2.Add ginger-garlic paste and saute till a nice aroma arises.
3.Add tomatoes and cook covered (using a regular plate) on low heat till the tomatoes are pulpy.
4.Once the tomatoes blend with the mixture add the ground paste, chicken and 2 cups of water and cover with the cooker lid and cook for 3 whistles, on high heat.
5.Once the steam settles by itself open the lid and cook till some of the water evaporates and you get the required consistency, which is a little more watery than a semi-gravy.
6.Garnish with coriander leaves and serve hot with rice.
:- this curry will taste even better the next day.
Happy cooking :)
Chicken Biriyani
Though originally a Persian dish, Biriyani plays an integral part of Indian Cuisine and has several versions across different parts of India. A wonderful blend of spices and rice and chicken, this biriyani recipe is my all time favorite dish for special occasions. Here you go! My version for you to try.
Chicken Stew
Ingredients:
Chicken – ½ kg (cleaned, washed and diced)
Potato – 1 (boiled and mashed to small lumps)
Green chillies – 3
Ginger – 1 tsp (grated)
Garlic – 1 tsp (grated)
Big Onion – 1 large
Small onions – 1 tbsp (crushed)
Finely chopped small onion – 1 tbsp
Curry leaves – 2 sprigs
Coriander leaves – 1 tbsp
Coriander powder – 1 tbsp
Garam masala – ½ tsp
Pepper powder – ½ tsp
Bay leaves – 1
Cloves – 4
Cinnamon – 1 inch stick
Thick coconut milk – ½ cup
Thin coconut milk – 1 cup
Oil – 2 tbsp
Salt to taste
Method of preparation:
• Heat oil in a pressure cooker and add the bay leaf, cloves and cinnamon stick.
• When nice aroma arises add the thinly sliced large onion, crushed small onion, ginger, garlic, slit green chillies and curry leaves and sauté for a few minutes.
• When the onions start changing colour, add the boiled potato and chicken pieces and stir.
• Add the coriander powder and stir for a minute.
• Add 1 cup of thin coconut milk and mix well with salt to taste.
• Pressure cook on high flame for 1 whistle and then simmer for 5 minutes. Switch off the stove.
• After the pressure is fully released, open the lid and switch on the stove.
• Add the thick coconut milk and stir.
• Add garam masala, and pepper.
• Remove from fire before the stew boils again and add the chopped coriander leaves.
• Heat oil in a pan.
• Sauté finely chopped small onions until golden brown and pour over the stew.
:- Serve with appam, chapathi, bread etc.
Chicken – ½ kg (cleaned, washed and diced)
Potato – 1 (boiled and mashed to small lumps)
Green chillies – 3
Ginger – 1 tsp (grated)
Garlic – 1 tsp (grated)
Big Onion – 1 large
Small onions – 1 tbsp (crushed)
Finely chopped small onion – 1 tbsp
Curry leaves – 2 sprigs
Coriander leaves – 1 tbsp
Coriander powder – 1 tbsp
Garam masala – ½ tsp
Pepper powder – ½ tsp
Bay leaves – 1
Cloves – 4
Cinnamon – 1 inch stick
Thick coconut milk – ½ cup
Thin coconut milk – 1 cup
Oil – 2 tbsp
Salt to taste
Method of preparation:
• Heat oil in a pressure cooker and add the bay leaf, cloves and cinnamon stick.
• When nice aroma arises add the thinly sliced large onion, crushed small onion, ginger, garlic, slit green chillies and curry leaves and sauté for a few minutes.
• When the onions start changing colour, add the boiled potato and chicken pieces and stir.
• Add the coriander powder and stir for a minute.
• Add 1 cup of thin coconut milk and mix well with salt to taste.
• Pressure cook on high flame for 1 whistle and then simmer for 5 minutes. Switch off the stove.
• After the pressure is fully released, open the lid and switch on the stove.
• Add the thick coconut milk and stir.
• Add garam masala, and pepper.
• Remove from fire before the stew boils again and add the chopped coriander leaves.
• Heat oil in a pan.
• Sauté finely chopped small onions until golden brown and pour over the stew.
:- Serve with appam, chapathi, bread etc.
Chicken-65
Chicken 65 is a spicy, deep-fried chicken dish that originated in Chennai, Tamil Nadu. Its an excellent starter for parties and chicken in the recipe can be substituted with cauliflower (Gobi), mushroom or paneer and can be enjoyed by vegetarians.
Devil Chicken
Ingredients
• Bone/boneless chicken/chicken drumstick/ chicken lollypop - 6 pieces
• Garlic(chopped) - 1 tsp
• Tomato - 1 no(chopped)
• Onion - 1 no(finely chopped)
• Onion(large) - 1 no(diced)
• Green capsicum(large) - 1 no(diced)
• Red capsicum(large) - 1 no(diced)
• Chilly flakes* - 1 tsp
• Pepper powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Tomato sauce - 2 tbsp
• Salt - As reqd
*Chilly flakes : Grind about 5 - 6 dry round red chillies in a mixie. Should be just broken to flakes and not powdered.
Preparation Method
• Clean, wash and marinate the chicken pieces with turmeric and a little salt for about 30 mins.Deep fry the marinated chicken pieces in oil. Keep aside.
• Heat about 1 tbsp of the same oil in a frying pan.
• Add the finely chopped onion and saute for 2 mins.
• Add the chopped garlic and curry leaves and saute for 2 mins.
• Add the chopped tomato and saute until they turn pulpy and mashed.
• Add the diced onions and saute for just a min.
• Add the diced red and green capsicum and saute for 2 mins.
• Add the chilly flakes and pepper powder and saute for 5 mins.
• Add the fried chicken pieces and the tomato sauce.
• Saute for 5 mins and then check for salt.
• Add more salt as required as the salt from the chicken would have been released into the curry as well.
• Once done, remove from fire.
:- Your hot and sweet Srilankan Devil Chicken is ready to be served as a starter or as a side dish for the main course.
• Bone/boneless chicken/chicken drumstick/ chicken lollypop - 6 pieces
• Garlic(chopped) - 1 tsp
• Tomato - 1 no(chopped)
• Onion - 1 no(finely chopped)
• Onion(large) - 1 no(diced)
• Green capsicum(large) - 1 no(diced)
• Red capsicum(large) - 1 no(diced)
• Chilly flakes* - 1 tsp
• Pepper powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Tomato sauce - 2 tbsp
• Salt - As reqd
*Chilly flakes : Grind about 5 - 6 dry round red chillies in a mixie. Should be just broken to flakes and not powdered.
Preparation Method
• Clean, wash and marinate the chicken pieces with turmeric and a little salt for about 30 mins.Deep fry the marinated chicken pieces in oil. Keep aside.
• Heat about 1 tbsp of the same oil in a frying pan.
• Add the finely chopped onion and saute for 2 mins.
• Add the chopped garlic and curry leaves and saute for 2 mins.
• Add the chopped tomato and saute until they turn pulpy and mashed.
• Add the diced onions and saute for just a min.
• Add the diced red and green capsicum and saute for 2 mins.
• Add the chilly flakes and pepper powder and saute for 5 mins.
• Add the fried chicken pieces and the tomato sauce.
• Saute for 5 mins and then check for salt.
• Add more salt as required as the salt from the chicken would have been released into the curry as well.
• Once done, remove from fire.
:- Your hot and sweet Srilankan Devil Chicken is ready to be served as a starter or as a side dish for the main course.
Chicken Gravy
Ingredients
• Chicken - 1/2 kg
• Onions - 2 nos(sliced long)
• Green chillies(slit) - 3 nos
• Ripe tomatoes - 2 nos(diced)
• Curry leaves - 2 sprigs
• Chopped coriander leaves - A handful
• Cloves - 3
• Cinnamon sticks - an inch
• Cardamom - 2
• Turmeric powder - 1/2 tsp
• Salt - As reqd
• Sugar - 1/2 tsp
• juice of half a lemon
• Oil for frying
Coarsely grind the following:
• Onion - 1 no
• Green chilly - 1 no
• Ginger-garlic paste - 2 tsp
• Fennel seeds - 2 tsp
• Poppy seeds - 2 tsp(optional)
• Chilly powder - 4 tsp
• Turmeric powder - A pinch
Preparation Method
• Clean and wash the chicken pieces nicely. Chop to medium sized pieces.
• Mix with turmeric powder and the lime juice and keep aside.:- This is to remove the raw smell of chicken.
• Heat about 2 tbsp oil.
• Add cloves, cinnamon sticks and cardamoms.:- You dont want to add too much of these coz you dont want the garam masala smell to dominate the dish.
• When you get a nice fragrance, add the thinly sliced onions, slit green chillies and curry leaves.
• Once the onions start turning a little brown, add the coarsely ground paste, salt and turmeric.
• Stir fry until you get a nice smell making sure the mixture does not stick to the bottom of the pan.
• Add the diced tomatoes and cook until the tomatoes get pulpy.
• Add the chicken pieces and pour enough water to cover the chicken pieces.
• Simmer covered until the chicken is cooked.
• Check for spice and salt and add a little sugar. :- Adding a little sugar enhances the taste of the dish.
• When the gravy becomes thick, check for salt and spice again. If its too spicy add a little more salt.
• Add the chopped coriander and remove from fire.
:- Serve with plain rice, idli, dosa or chappathis. If serving with rice, pappad would be the best side dish.
Chicken Tikka
Ingredients:
Boneless chicken - 1 kg (cut into small pieces)
Kashmiri chilly powder - 2 tsp
Lemon juice - 1 tbsp
Salt - As required
For marination:
Yoghurt/Curd - 1 cup
Kashmiri chilly powder - 1 tsp
Salt - As reqd
Ginger paste - 2 tbsp
Garlic paste - 2 tbsp
Lemon juice - 2 tbsp
Garam masala powder - 1/2 tsp
Mustard oil - 2 tbsp
For basting(optional):
Butter
Chat masala - 1/2 tsp
For garnishing:
Onion rings
Lemon wedges
Method of preparation:
1) Clean the chicken, remove the bones and cut it into small cubes.
2) Apply a mixture of kashmiri chilly powder, lemon juice and salt to the chicken and keep it aside for half an hour.
3) Meanwhile, remove the whey from the curd by hanging it in a muslin cloth for 15 minutes.
4) To this curd, add kashmiri red chilly powder, salt, ginger and garlic pastes, lemon juice, garam masala powder and mustard oil. Mix well.
5) Apply this marinade onto the chicken pieces and refrigerate for 4 hours.
6) Heat 4 - 5 tbsp of oil in a non - stick pan.
7) Fry the chicken pieces on a very low flame.
:- At first, the chicken will leave some water but it will dry up soon and you will start getting a tantalising smell, while the chicken is getting roasted.
8) Fry the chicken on the other side too, until both sides are reddish brown in colour.
9) Garnish with onion rings and lemon wedges.
:- Serve hot.
Boneless chicken - 1 kg (cut into small pieces)
Kashmiri chilly powder - 2 tsp
Lemon juice - 1 tbsp
Salt - As required
For marination:
Yoghurt/Curd - 1 cup
Kashmiri chilly powder - 1 tsp
Salt - As reqd
Ginger paste - 2 tbsp
Garlic paste - 2 tbsp
Lemon juice - 2 tbsp
Garam masala powder - 1/2 tsp
Mustard oil - 2 tbsp
For basting(optional):
Butter
Chat masala - 1/2 tsp
For garnishing:
Onion rings
Lemon wedges
Method of preparation:
1) Clean the chicken, remove the bones and cut it into small cubes.
2) Apply a mixture of kashmiri chilly powder, lemon juice and salt to the chicken and keep it aside for half an hour.
3) Meanwhile, remove the whey from the curd by hanging it in a muslin cloth for 15 minutes.
4) To this curd, add kashmiri red chilly powder, salt, ginger and garlic pastes, lemon juice, garam masala powder and mustard oil. Mix well.
5) Apply this marinade onto the chicken pieces and refrigerate for 4 hours.
6) Heat 4 - 5 tbsp of oil in a non - stick pan.
7) Fry the chicken pieces on a very low flame.
:- At first, the chicken will leave some water but it will dry up soon and you will start getting a tantalising smell, while the chicken is getting roasted.
8) Fry the chicken on the other side too, until both sides are reddish brown in colour.
9) Garnish with onion rings and lemon wedges.
:- Serve hot.
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