Green Chilli Chicken
ngredients
• Chicken,1 1/2 inch pieces 800 grams
• Small Green Chillies 1 cup
• Green chillies 3
• Onions 2 medium
• Ginger 1 1/2 inches
• Garlic 10 cloves
• Fresh coriander leaves 1/2 cup
• Salt to taste
• Oil 3 tablespoons
• Cumin seeds 3/4 teaspoon
• Turmeric powder 1/4 teaspoon
• Coriander powder 2 teaspoon
• Roasted cumin powder 1 teaspoon
• Garam masala powder 1 teaspoon
Method
Chop onions, ginger, garlic, coriander leaves and 3 green chillies and put in a grinder jar. Add salt and sufficient water and grind to a smooth paste. Add this paste to chicken and mix well. Set aside to marinate for at least ½ hour or 24 hours in a refrigerator. Heat oil in a deep non-stick pan. Add cumin seeds and sauté till the colour changes. Add whole green chillies and mix well. Add salt and turmeric powder and mix well. Sauté for 2 minutes on high heat. Add marinated chicken and mix well. Add coriander powder, roasted cumin powder and garam masala powder and mix well. Cook on high heat for a minute. Then cover and cook on high heat for 3-4 minutes. Reduce heat and cook for about 15-20 minutes, adding water if required. Serve hot.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Monday, 27 February 2012
Sunday, 11 September 2011
CHICKEN CURRY ( Kugan )
CHICKEN CURRY
Ingredients:
1 chicken about 1.5 kg cut into about 12 pieces.
3 tbs grated coconut
6 fresh red chillies sliced
2 tsp coriander seeds
1 tsp poppy seeds
1 tsp fennel seeds
1 tsp cumin seeds
1" cinnamon stick
2 cardamoms
2 cloves
2 tsp ginger chopped
2 tsp garlic chopped
1 big onion sliced
3 tomatoes chopped
½ tsp tumeric powder
1 tsp chillie powder
Juice of 1 lemon or to taste
2 sprigs curry leaves
Oil as needed
Salt to taste
Fresh coriander leaves for garnishing.
Method:
Roast the grated coconut,poppy seeds, coriander seeds, cumin seeds
fennel seeds, cardamoms, cloves, cinnamon stick and sliced fresh red
chillies in little oil and grind to a paste along with the garlic and ginger.
Heat oil in a pot and fry the onions till golden, then add in the curry
leaves and chopped tomatoes and saute well.
Now add in the ground paste, red chillie powder and tumeric powder
and saute again. .
Add the chicken , salt , mix and cook for 5 minutes.
Add 2 cups of water , cover and cook till the chicken is done.
Add the lemon juice, taste for salt mix well and remove.
Serve hot garnished with the coriander leaves.
The consistency of this curry will be a bit thick
Ingredients:
1 chicken about 1.5 kg cut into about 12 pieces.
3 tbs grated coconut
6 fresh red chillies sliced
2 tsp coriander seeds
1 tsp poppy seeds
1 tsp fennel seeds
1 tsp cumin seeds
1" cinnamon stick
2 cardamoms
2 cloves
2 tsp ginger chopped
2 tsp garlic chopped
1 big onion sliced
3 tomatoes chopped
½ tsp tumeric powder
1 tsp chillie powder
Juice of 1 lemon or to taste
2 sprigs curry leaves
Oil as needed
Salt to taste
Fresh coriander leaves for garnishing.
Method:
Roast the grated coconut,poppy seeds, coriander seeds, cumin seeds
fennel seeds, cardamoms, cloves, cinnamon stick and sliced fresh red
chillies in little oil and grind to a paste along with the garlic and ginger.
Heat oil in a pot and fry the onions till golden, then add in the curry
leaves and chopped tomatoes and saute well.
Now add in the ground paste, red chillie powder and tumeric powder
and saute again. .
Add the chicken , salt , mix and cook for 5 minutes.
Add 2 cups of water , cover and cook till the chicken is done.
Add the lemon juice, taste for salt mix well and remove.
Serve hot garnished with the coriander leaves.
The consistency of this curry will be a bit thick
MOCK CHICKEN CURRY ( Kugan)
MOCK CHICKEN CURRY
Ingredients:
2 tbs oil
2 one inch cinnamon sticks
2 star anise
3 cardamom pods
3 cloves
1 tsp aniseeds
1 sprig curry leaves
1 big onion sliced
1 red tomato chopped
1 big onion }
1 big red tomato } grind both and keep aside.
1 tbs ginger paste
1 tbs garlic paste
2 tbs meat curry powder
1 tbs chille powder
½ tbs kas kas powder
½ tsp tumeric powder
Salt to taste
¼ cup grated coconut }
6 cashew nuts } grind both and keep aside
½ kg mock chicken, marinated with little ginger and garlic.
Deep fried and keep aside.
Little chopped coriander leaves.
Method:
Heat oil in a pot, add in the spices, let them splutter.
Add in the curry leaves, onions and chopped tomatoes.
Saute well till the onions are translucent.
Add in the ground tomato and onions. Stir fry well.
Add in the ginger garlic paste, meat curry powder, chillie powder,
kas- kas powder and the tumeric powder. Stir fry well till oil separates. Add salt.
Add in about 3 cups of water and allow the gravy to boil on low flame.
When there is no raw smell, add in the coconut and cashew nut paste.
Cook for about 10 minutes, add in the fried mock chicken.
Mix well, let it come to a boil, the gravy will be a bit thick.
Remove and garnish with the cut coriander leaves.
Ingredients:
2 tbs oil
2 one inch cinnamon sticks
2 star anise
3 cardamom pods
3 cloves
1 tsp aniseeds
1 sprig curry leaves
1 big onion sliced
1 red tomato chopped
1 big onion }
1 big red tomato } grind both and keep aside.
1 tbs ginger paste
1 tbs garlic paste
2 tbs meat curry powder
1 tbs chille powder
½ tbs kas kas powder
½ tsp tumeric powder
Salt to taste
¼ cup grated coconut }
6 cashew nuts } grind both and keep aside
½ kg mock chicken, marinated with little ginger and garlic.
Deep fried and keep aside.
Little chopped coriander leaves.
Method:
Heat oil in a pot, add in the spices, let them splutter.
Add in the curry leaves, onions and chopped tomatoes.
Saute well till the onions are translucent.
Add in the ground tomato and onions. Stir fry well.
Add in the ginger garlic paste, meat curry powder, chillie powder,
kas- kas powder and the tumeric powder. Stir fry well till oil separates. Add salt.
Add in about 3 cups of water and allow the gravy to boil on low flame.
When there is no raw smell, add in the coconut and cashew nut paste.
Cook for about 10 minutes, add in the fried mock chicken.
Mix well, let it come to a boil, the gravy will be a bit thick.
Remove and garnish with the cut coriander leaves.
Wednesday, 7 September 2011
GHEE CHICKEN (Super spicy )
Ghee Chicken (NEI)
(Kugan i know you are veg, so u can try this dish with ur veg chicken or mutton)
Ingredients:
1/2 kg chicken - cut into small
1 Large onion- sliced very small
1 Tomato - Sliced very small
Yogurt - 2tbsp
Ginger & Garlic Paste - 2 tsp
Chilli Powder - 2 tsp
Corriander Powder - 2 tsp
Tumeric Powder - 1/2 tsp
Corriander leaves
Cloves
Cinnamon Stick
Cardamon
Curry Leaves
1/4 cup water
salt
1tbsp Ghee
To Grind
3 tbsp of Coconut Shreds
5-6 Cashew Nuts
1/2 tsp Cumin Seeds
1tsp Poppyseeds ( Kasa Kasa)
In a hot pan of hot oil, add in spices, curry leaves, onions, tomatoes and saute it till light brown. add in the ginger & garlic paste . Add in the chicken, tumeric, chilli, coriander and mix it will for 5mins. Add in the yogurt and the grind paste and mix it well with water and let the chicken cook for good 15mins.Add in salt, When masala is thick and nice. add in 1tbsp Ghee and corriander leaves and mix it well n remove from heat.
(Kugan i know you are veg, so u can try this dish with ur veg chicken or mutton)
Ingredients:
1/2 kg chicken - cut into small
1 Large onion- sliced very small
1 Tomato - Sliced very small
Yogurt - 2tbsp
Ginger & Garlic Paste - 2 tsp
Chilli Powder - 2 tsp
Corriander Powder - 2 tsp
Tumeric Powder - 1/2 tsp
Corriander leaves
Cloves
Cinnamon Stick
Cardamon
Curry Leaves
1/4 cup water
salt
1tbsp Ghee
To Grind
3 tbsp of Coconut Shreds
5-6 Cashew Nuts
1/2 tsp Cumin Seeds
1tsp Poppyseeds ( Kasa Kasa)
In a hot pan of hot oil, add in spices, curry leaves, onions, tomatoes and saute it till light brown. add in the ginger & garlic paste . Add in the chicken, tumeric, chilli, coriander and mix it will for 5mins. Add in the yogurt and the grind paste and mix it well with water and let the chicken cook for good 15mins.Add in salt, When masala is thick and nice. add in 1tbsp Ghee and corriander leaves and mix it well n remove from heat.
Thursday, 2 June 2011
CHICKEN RENDANG
CHICKEN RENDANG
1 chicken cut into 16 pcs
Thick coconut milk from 1 coconut
3 stalks serai (lemon grass)- smashed
salt to taste
Kerisek from 1/2 coconut (coconut grated, roasted until brown and ground to a fine paste)
Grind together to make paste:
20 dried chillies
1/2 inch gallangal (lengkuas)
1 inch ginger
10 shallots
Method
Heat wok. Put in chicken, coconut milk, serai, all the ground ingredients, salt and mix well. Cook on medium fire till chicken is well cooked. Add kerisek and mix well. Cook in slow fire until gravy blends well and oil rises. Remove and serve with ghee rice, white rice or even bread.
1 chicken cut into 16 pcs
Thick coconut milk from 1 coconut
3 stalks serai (lemon grass)- smashed
salt to taste
Kerisek from 1/2 coconut (coconut grated, roasted until brown and ground to a fine paste)
Grind together to make paste:
20 dried chillies
1/2 inch gallangal (lengkuas)
1 inch ginger
10 shallots
Method
Heat wok. Put in chicken, coconut milk, serai, all the ground ingredients, salt and mix well. Cook on medium fire till chicken is well cooked. Add kerisek and mix well. Cook in slow fire until gravy blends well and oil rises. Remove and serve with ghee rice, white rice or even bread.
SPICY FRIED CHICKEN
Try this spicy fried chicken
Ingredients
5–6 whole chicken thighs
Ingredients
5–6 whole chicken thighs
Marinade
2–3 cloves garlic, crushed
1 tbsp coriander powder
Freshly-squeezed juice of 2 large limes
1 tsp salt
4–5 tbsp chili paste
8 shallots
1 heaped teaspoon turmeric powder
Ground finely
1 cm ginger
2 cm galangal
2–3 lime leaves, finely sliced
2–2 tbsp sugar
1 tsp salt
250ml thick coconut milk
Method
Towel-dry the chicken legs thighs. Make 1–2 slits lengthwise on them. Rub with combined marinade ingredients and leave in an airtight container in the refrigerator for several hours.
Deep-fry chicken until chicken is cooked through or dark golden brown.
Wednesday, 1 June 2011
CHICKEN IN SOY SAUCE
I made this with meal maker.
Same way as for chicken.
Thanks. Kugan98
CHICKEN IN SOY SAUCE
Ingredients:
1 kg chicken cut into small pieces
1 tsp ginger juice
1 tsp garlic juice
¼ tsp tumeric powder
½ tsp red chillie powder
Little salt
Marinate for about 3 hours or over night.
1 big onion sliced
5 pips garlic cut julienne
2 cm thumb size ginger cut julienne
2 green chillies cut julienne
2 tbs thick soy sauce (more if you want the colour darker)
2 tbs light soy sauce (more or less according to the salt taste)
Juice of 1 lime
Oil for frying
Method:
Heat oil in a wok, add the chicken pieces and fry them ¾ cooked.
Remove and keep aside. Remove all oil from the wok.
In the same wok , add 1 tsp of oil,
Add in the onion, garlic, ginger and green chillies.
Sauté little while till the onion turns little limp.
Dish out and keep aside. We do not want the ingredients to become very soft.
In the same wok, add both the sauces, and 2 cups of water.
Add in the fried chicken pieces.
Let it come to a slow boil, till all the sauces are absorbed by the
chicken pieces. Keep stirring now and then. Taste for salt.
When nearly all the sauce is dry, add in the fried onion, ginger mixture.
Squeeze the lime juice, give a good stir and remove.
Garnish with onion rings or cut coriander leaves.
For those who do not like to fry the chicken,
You can add in the chicken pieces, when you add the sauces
with water. Add more water and let the marinated chicken cook in the sauce.
Tuesday, 17 May 2011
NAATU KOZI VARUVAL
Ingredients:
To Boil The Chicken:
500 grms naatu kozi chicken pieces’
½ tsp coriander powder
¼ tsp aniseeds powder
¼ tsp pepper powder
½ tsp ginger juice
½ tsp garlic juice
1 tbs tomato saaru (very fine pureed)
Little turmeric powder
Little salt
To Fry:
1 tbs peanut oil
1 tsp ginger paste
1 tsp garlic paste
1 tsp chillie powder
2 tsp coriander powder
½ tsp garam masala powder
½ tsp mustard seeds
1 sprig curry leaves
Little salt
Method:
Boil the chicken with the above ingredients.
Once cooked remove the chicken pieces.
Make chicken rasam by adding more ingredients.
The chicken pieces would have absorbed all the flavour.
To Fry The Chicken:
Heat the peanut oil in a wok, add in the mustard seeds.
When it splutters, add in the curry leaves.
Now add in the ginger and garlic paste, fry for a second.
Add in the spice powders, and the chicken pieces.
The little rasam from the chicken pieces would mix well
with the the spices and coat the chicken well.
Sauté continuously until you get a rich brown colour.
Remove and enjoy.
NOTE: my aunt says some people like to add in small
broken red chillies, while adding the curry leaves.
To Boil The Chicken:
500 grms naatu kozi chicken pieces’
½ tsp coriander powder
¼ tsp aniseeds powder
¼ tsp pepper powder
½ tsp ginger juice
½ tsp garlic juice
1 tbs tomato saaru (very fine pureed)
Little turmeric powder
Little salt
To Fry:
1 tbs peanut oil
1 tsp ginger paste
1 tsp garlic paste
1 tsp chillie powder
2 tsp coriander powder
½ tsp garam masala powder
½ tsp mustard seeds
1 sprig curry leaves
Little salt
Method:
Boil the chicken with the above ingredients.
Once cooked remove the chicken pieces.
Make chicken rasam by adding more ingredients.
The chicken pieces would have absorbed all the flavour.
To Fry The Chicken:
Heat the peanut oil in a wok, add in the mustard seeds.
When it splutters, add in the curry leaves.
Now add in the ginger and garlic paste, fry for a second.
Add in the spice powders, and the chicken pieces.
The little rasam from the chicken pieces would mix well
with the the spices and coat the chicken well.
Sauté continuously until you get a rich brown colour.
Remove and enjoy.
NOTE: my aunt says some people like to add in small
broken red chillies, while adding the curry leaves.
SHREDDED CHICKEN FRY
Ingredients:
500 grms boneless chicken breasts
1 tsp garlic juice
1 tsp ginger juice
1 tsp lime juice
1 tsp red chillie powder
¼ tsp coriander powder
1 tbs pottukadalai flour
A tinge of sugar
Salt to taste
Oil to deep fry
Fried curry leaves to garnish
Method:
Cut the chicken into fingers about 2 inches in length.
The pieces should not be very thick.
Now mix in all the ingredients and marinate for about
2 hours.
Heat a wok with the oil, when the oil is hot,
drop few pieces at a time and fry till little crisp.
Do not burn the chicken pieces
Drain and put on kitchen towel papers to absorb the oil.
Serve garnished with crisp fried curry leaves.
Good as a snack or starters for a drinking party.
500 grms boneless chicken breasts
1 tsp garlic juice
1 tsp ginger juice
1 tsp lime juice
1 tsp red chillie powder
¼ tsp coriander powder
1 tbs pottukadalai flour
A tinge of sugar
Salt to taste
Oil to deep fry
Fried curry leaves to garnish
Method:
Cut the chicken into fingers about 2 inches in length.
The pieces should not be very thick.
Now mix in all the ingredients and marinate for about
2 hours.
Heat a wok with the oil, when the oil is hot,
drop few pieces at a time and fry till little crisp.
Do not burn the chicken pieces
Drain and put on kitchen towel papers to absorb the oil.
Serve garnished with crisp fried curry leaves.
Good as a snack or starters for a drinking party.
Monday, 16 May 2011
GRILLED CHICKEN WINGS / BBQ honey chicken
Ingredients
8 chicken wings prick with a fork
1 tbsp corn oil
Marinade:
3 tbsp honey
2 cloves garlic, crushed
1 tbsp grated fresh ginger
2 tbsp light soy sauce
1 tbsp fish sauce
Dash of pepper
Method
Combine marinade ingredients in a mixing bowl. Add chicken wings to marinade and season for several hours or preferably overnight in the refrigerator. Drain chicken wings and reserve the marinade..
Add a tablespoon of oil into the reserved marinade and brush chicken wings with it.. Grill the chicken wings or barbecue them.
Turn over and baste with remaining marinade frequently. Serve barbecued chicken wings on individual plates with salsa (dipping sauce). and a slice of lime.
Thanks To My friend For The Picture
Chicken Chillie aka White chili
Chicken Chillie (Suja)
White chili is a type chili cooked with chicken rather than red-meat. I tasted it at a friend's house and she passed along her recipe. She made it using a slow cooker. You can also make it on the stove top. Recipe is as follows
Chicken Chili
1 cup cooked and shredded chicken breast
1 15 oz can of northern beans
1 onion choppend
2-3 jalapenos sliced
2 cloves garlic crusHed
2 tsp cumin seeds
2 cups chicken broth
water 1-2 cups
2 tbsp of country gravy mix(I normally use corn-starch or maida mixed with 1/4 of water. It is mainly a thickening agent)
Cilantro and green onions to garnish.
Can also add 1/2-1 tsp of powdered pepper
Combine all the ingredients and put it in a slow cooker on low for about 4-5 hours.
Serve with shredded cheddar cheese and tortilla chips.
Alternatively you can brow the onions lightly and cook on a large pot for 1 hour on sim. Tastes good.
Try it and let me know.
Regards,
Suja
CHICKEN 65
Ingredients:
(A)
500 grms boneless chicken cut into bite pieces
2 tsp chillie powder
1 tsp ginger paste
1 tsp garlic paste
¼ tsp pepper powder
1 egg white
1 tbs curds
2 tbs corn flour
1 tsp all purpose flour
Salt to taste
1 tsp oil
Little orange colour
(B)
Oil for deep frying
Curry leaves
Lemon juice or slices
Method:
Mix all the ingredients in (A).
You can marinate over night or for about 3 hours.
Heat a wok with oil for deep frying.
Drop few pieces at a time and deep fry them well.
It should not be over fried.
The chicken should feel crisp on the outer side,
but soft inside.
Fry all the chicken pieces in this manner.
Fry some curry leaves and sprinkle on the chicken pieces.
Serve with lemon slices or squeeze some lemon juice on them .
Serve them on a bed of lettuce.
Chicken 65
Chicken 65 (Selviem)
chicken 65, my mom's receipe.
chicken cut into pieces, either with or without bone.
marination items:
-----------------
pepper jeera powder coarsely ground
salt
red food colour
ginger garlic paste
lemon juice
little coconut milk powder
little curd
mix and keep overnight, pour little oil, put 3 to 4 chicken pieces and cover with the lid, then after sometimes turn pieces cook and remove.
with the same marination, i do grilling.
try this . let me know whether u like it or not.
Monday, 9 May 2011
CHICKEN SALNA
Actually my aunt got these recipes from a road side stall owner
in Madurai. His cousin works in her hotel.
See if it is alright. Thanks. Kugan98
CHICKEN SALNA
Ingredients:
300 grms small pieces of chicken with bones.
Apply little tumeric powder and keep aside.
To Grind:
4 green chillies
1 tsp cumin seeds
2 tbs roasted groundnuts
3 tbs scrapped coconut
1 inch cinnamon stick
3 cloves
3 cardamoms
1 tbs ginger paste
1 tbs garlic paste
1 tsp chilli powder
2 tsp coriander powder
2 medium onions chopped fine
2 tomatoes chopped fine
2 potatoes cut into medium pieces
1 sprig of curry leaves
2 tbs mint leaves
2 tbs coriander leaves
2 bay leaves
1 tsp aniseeds
2 tbs oil
Salt to taste
3 green chillies slit
2 tsp besan powder + 3 tbs sour curds
Method:
Heat a pot with the oil, add in the aniseeds and bay leaves.
Let it splutter, add in the chopped onions
Sauté for a minute, add in the curry leaves, mint and coriander leaves.
Add in the ginger and garlic pastes,
Stir well add in the tomatoes and cook till turns mushy.
Add in the chicken, chillie powder, coriander powder,
salt and potatoes. Mix nicely. Add in 2 cups of water.
Cook for about 10 to 15 minutes .
Now add another 2 cups of water to the ground masala .
Add it to cooked chicken. Let it come to a boil.
Mix 1 cup of water to the curds and besan flour.
Pour the mixture into the boiling gravy.
Cook for another 20 t0 30 minutes, on low heat.
Stir slowly once in a way.
The gravy should be thin, taste for salt.
Add in the slit green chillies and remove.
Keep closed for a while for the green chilies
to release the aroma. Enjoy with parotta.
in Madurai. His cousin works in her hotel.
See if it is alright. Thanks. Kugan98
CHICKEN SALNA
Ingredients:
300 grms small pieces of chicken with bones.
Apply little tumeric powder and keep aside.
To Grind:
4 green chillies
1 tsp cumin seeds
2 tbs roasted groundnuts
3 tbs scrapped coconut
1 inch cinnamon stick
3 cloves
3 cardamoms
1 tbs ginger paste
1 tbs garlic paste
1 tsp chilli powder
2 tsp coriander powder
2 medium onions chopped fine
2 tomatoes chopped fine
2 potatoes cut into medium pieces
1 sprig of curry leaves
2 tbs mint leaves
2 tbs coriander leaves
2 bay leaves
1 tsp aniseeds
2 tbs oil
Salt to taste
3 green chillies slit
2 tsp besan powder + 3 tbs sour curds
Method:
Heat a pot with the oil, add in the aniseeds and bay leaves.
Let it splutter, add in the chopped onions
Sauté for a minute, add in the curry leaves, mint and coriander leaves.
Add in the ginger and garlic pastes,
Stir well add in the tomatoes and cook till turns mushy.
Add in the chicken, chillie powder, coriander powder,
salt and potatoes. Mix nicely. Add in 2 cups of water.
Cook for about 10 to 15 minutes .
Now add another 2 cups of water to the ground masala .
Add it to cooked chicken. Let it come to a boil.
Mix 1 cup of water to the curds and besan flour.
Pour the mixture into the boiling gravy.
Cook for another 20 t0 30 minutes, on low heat.
Stir slowly once in a way.
The gravy should be thin, taste for salt.
Add in the slit green chillies and remove.
Keep closed for a while for the green chilies
to release the aroma. Enjoy with parotta.
MIXED VEGE WITH CHICKEN
Good to take it to a pot luck party.
MIXED VEGE WITH CHICKEN
Ingredients:
200 grms chicken meat cut into cubes.
200 grms squids cut into rounds or fresh prawns.
100 grms long beans cut into1 inch
100 grms carrots cut into strips
00 grms cauliflower cut into florets.
1 big onion sliced
1 tbs chillie paste or more
1 tsp ginger paste
1 tsp garlic paste
1 tsp vinegar
1 tsp thick soya sauce
1 sprig curry leaves
a pinch of sugar
2 tbs oil
salt to taste
coriander leaves for garnishing.
Method:
Put a wok on fire. Add the oil.Now add the onion and saute well.
Add the curry leaves, ginger and garlic paste.
Fry nicely. Add in the chillie paste, and fry till the
Raw smell goes. Add in the chicken, squids and vegetables,
And give a good stir.
Add in cup of water, salt, sugar, vinegar, and soya sauce.
Stir fry, cook till the veges and meat are cooked.
This is a semi dry dish. Remove and garnish with coriander leaves.
Sorry The Picture Is Not Clear:
Friday, 6 May 2011
PANDAN CHICKEN
Ingredients:
Seasonings:
50 grams shallot paste
30 grms garlic paste
1 tbs lemongrass white part only paste
1 tbs coriander roots paste
1 tsp pepper powder
2 tbs fish sauce
tsp salt
1 tsp tumeric powder
2 tbs honey
1 tsp light soya sauce.
500 grms boneless chicken diced
Oil for frying
Pandan leaves
Method:
Marinate the chicken pieces in the seasonings for about 3 hours.
Wrap up chicken meat neatly in the pandan leaves.
Heat up the oil for deep frying.
Deep fry the chicken till golden brown.
Serve hot, let the guests unwrap them .
This dish was taught to me by my Thai friend when I visited her
In Thailand. I make sure she teaches me a new dish every time I
visit her.
Thursday, 5 May 2011
Kashmiri chicken
Kashmiri chicken:
Mix in kashmiri red chilly pwd, salt, turmeric pwd, gin-gar paste,lil curd & tomato puree to chicken with bones. transfer it to a pan & add haalf a tsp oil & cook timm 90% done.
In another wide pan add a tsp oil. add curry leaves & slit green chillies & then the chicken pieces only. Discard the gravy if any(u can add it to ur soup). cook till dry on a low to medium flame. you can sprinkle a tsp of corn flour towards the end which is purely optional. If u do add, cook till the aw smell of flour disappears.
This dish is supposed to taste like chicken 65. It is years since I prepared it. So i don't remember the exact taste.
Mix in kashmiri red chilly pwd, salt, turmeric pwd, gin-gar paste,lil curd & tomato puree to chicken with bones. transfer it to a pan & add haalf a tsp oil & cook timm 90% done.
In another wide pan add a tsp oil. add curry leaves & slit green chillies & then the chicken pieces only. Discard the gravy if any(u can add it to ur soup). cook till dry on a low to medium flame. you can sprinkle a tsp of corn flour towards the end which is purely optional. If u do add, cook till the aw smell of flour disappears.
This dish is supposed to taste like chicken 65. It is years since I prepared it. So i don't remember the exact taste.
Wednesday, 4 May 2011
CHICKEN LOLYPOP
CHICKEN LOLLIPOP
Ingredients:
8 chicken wings with skin
6 green chillies ground
¼ tsp pepper powder
¼ tsp gram masala powder
1 tsp ginger paste
1 tsp garlic paste
½ tsp chillie sauce
½ tsp soya sauce
1 tbs worchestershire sauce
1 egg
50 grms all purpose flour
1 tbs corn floursalt to taste
oil for frying
a tinge of red colour
Method:
Break each chicken wing into two parts at the joint.
Take each part and pull back the meat from one
end of the bone to the other carefully.
Make sure that you do not pull the meat completely out.
Put all the chicken lollipops in a bowl.
Add all the ingredients except the oil.
Mix the ingredients to the chicken and let it marinate for 2 hours.
The longer the better.
Heat oil in a flat saucepan.
Deep fry the chicken lollipops in the hot oil by holding the tip of the bone and placing the meaty section in oil.
Drain and serve with chillie sauce.
Monday, 2 May 2011
Butter chicken
Butter chicken:
---------------
Chicken - 900 gms, cut into small pieces
For Marination:
---------------
Ginger garlic paste - 3 tsp
salt reqd
red food colour - reqd
coconut milk powder - 2 tsp
lime juice - 2 tsp
curd - 1 1/2 tblsp
pepper-jeera powder - 2 tsp
Kashmiri red chilli powder - 1/2 tsp
Mix all the above ingredients nicely and add the chicken pieces and mix so that all the pieces should coated with the masala and keep in the refrigerator over night.
Next day, remove and keep outside for 1 hour. preheat the oven and grill the chicken pieces for 20 minutes.
Sauce:
======
Ingredients:
Onion - 2 big sliced
Cashews - 6 pcs
Cook onion and cashews in the oven for 3 minutes then grind it to a fine paste.
In a heavy bottom pan or non stick pan, add 2 tsp of butter or 2 tsp of oil, then add 1/2 tsp of jeera, then add 1 1/2tsp of ginger garlic paste, fry till the raw smell goes from it. Then add the onion paste fry nicely, then add tomato paste - tblsp or tomato puree - 100 ml (blanch the tomato, grind and strain it). Allow it to cook for 3 minutes. Now add 1 1/2 tsp of red chilli powder, 1 tsp of coriander powder, 1 tsp of garam masala powder, 1/2 tsp of kashmiri red chilli powder, 1/2 tsp of sugar,red food colour, salt.Now check the taste, if anything to be added more, this stage we can add. Once it comes to boil, add the grilled chicken pieces, allow it to cook for atleast 5 minutes, so that the masala should get into the chicken pieces.
Now take 3 tsp of kasthoori methi and keep in the oven for a minute and crush it with the hands and add this to the curry.
Finally add 100 ml of fresh cream (low fat), and mix nicely. If we want we can even add 1 tsp of honey.
once we add the cream donot keep for long in the fire. just when it comes to boil , remove and it is ready to serve.
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Chicken - 900 gms, cut into small pieces
For Marination:
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Ginger garlic paste - 3 tsp
salt reqd
red food colour - reqd
coconut milk powder - 2 tsp
lime juice - 2 tsp
curd - 1 1/2 tblsp
pepper-jeera powder - 2 tsp
Kashmiri red chilli powder - 1/2 tsp
Mix all the above ingredients nicely and add the chicken pieces and mix so that all the pieces should coated with the masala and keep in the refrigerator over night.
Next day, remove and keep outside for 1 hour. preheat the oven and grill the chicken pieces for 20 minutes.
Sauce:
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Ingredients:
Onion - 2 big sliced
Cashews - 6 pcs
Cook onion and cashews in the oven for 3 minutes then grind it to a fine paste.
In a heavy bottom pan or non stick pan, add 2 tsp of butter or 2 tsp of oil, then add 1/2 tsp of jeera, then add 1 1/2tsp of ginger garlic paste, fry till the raw smell goes from it. Then add the onion paste fry nicely, then add tomato paste - tblsp or tomato puree - 100 ml (blanch the tomato, grind and strain it). Allow it to cook for 3 minutes. Now add 1 1/2 tsp of red chilli powder, 1 tsp of coriander powder, 1 tsp of garam masala powder, 1/2 tsp of kashmiri red chilli powder, 1/2 tsp of sugar,red food colour, salt.Now check the taste, if anything to be added more, this stage we can add. Once it comes to boil, add the grilled chicken pieces, allow it to cook for atleast 5 minutes, so that the masala should get into the chicken pieces.
Now take 3 tsp of kasthoori methi and keep in the oven for a minute and crush it with the hands and add this to the curry.
Finally add 100 ml of fresh cream (low fat), and mix nicely. If we want we can even add 1 tsp of honey.
once we add the cream donot keep for long in the fire. just when it comes to boil , remove and it is ready to serve.
AYAM LEMAK CHILLI PADI (COCONUT CHICKEN WIT BIRD EYE CHILL)
Ingredients:
1/2kg Chicken - washed & cleaned
2 potaoes- Cut
1 large onion- sliced}
1tbsp Ginger n Garlic paste}
4cm - Lemongrass - serai} GRIND INTO PASTE
1tsp Shrimp Paste}
1 tsp Dried Shrimps}
1 tsp Tumeric Powder /Galangal}
Few Kaffir Leaves (Lime leaves)
16 Bird Eye (Chilli padis)
Oil
Salt
pinch of sugar
Coconut milk
Method:
In a pan with hot oil, add in the kaffir leaves, lemongrass and stri fry till nice aroma. Add in the grinded paste. Stir fry for 5 mins. Add in the chicken and potatoes and blend it together with the chilli paste. Add in the coconut milk and enough water and cover it with a lid. 10 mins later add in salt and sugar and give it a good stir and let it boil for another 10mins till the chicken and potatoes are well cooked. Remove from heat and serve with hot rice.
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