Butter chicken

Butter chicken

Ingredients:

100  g unsalted butter
1  tbso oil
2  medium onions, finely chopped
1  tsp fresh ginger, finely chopped
2  tsp garam masala
2  tsp  ground coriander
1  tsp  chilli powder
1  tsp  black cumin seeds
1  tsp  fresh garlic, crushed
1  tsp salt
3  whole green cardamoms
3  whole black peppercorns
150  ml yogurt
2  tbsp tomato puree (paste)
8  chicken pieces, skinned
150  ml water
2  whole bay leaves
150  ml (light) cream

To garnish

Fresh coriander leaves
2  green chillies, chopped

Method:

• Heat the butter and oil in a large frying pan (skillet). Add the onions and fry until golden, stirring. Reduce the heat.
• Crush the fresh ginger and place in a bowl. Add the garam masala, ground coriander, ginger, chilli powder, black cumin seeds, garlic, salt, cardamoms and black peppercorns and blend. Add the yogurt and tomato paste and stir to combine.
• Add the chicken pieces to the yogurt and spice mixture and stir them to coat well.
• Add the chicken to the onions in the pan and stir-fry vigorously, making semi-circular movements, for 5-7 minutes.
• Add the water and the bay leaves to the mixture in the pan and leave to simmer for 30 minutes. Stirring occasionally.
• Add the cream and cook for a further 10-15 minutes.
• Garnish with fresh coriander leaves and chillies and serve hot.

Quick and easy Chicken tikka

Chicken tikka

Ingredients:

1  tsp  fresh ginger root, finely chopped
1  tsp fresh garlic, crushed
1/2  tsp  ground coriander
1/2  tsp ground cumin
1  tsp chilli powder
3  tbsp  yogurt
1  tsp  salt
2  tbsp  lemon juice
A few drops of red food colouring (optional)
1  tbsp tomato puree (paste)
1.5  kg  chicken breast
1  onion, sliced
3  tbsp oil

To garnish:

6 lettuce leaves
1 lemon, cut into wedges

Method:

• Blend together the ginger, garlic ,ground coriander, ground cumin and chilli powder in a large mixing bowl.
• Add the yogurt, salt, lemon juice, red food colouring (if using) and the tomato puree (paste) to the spice mixture.
• Using a sharp knife, cut the chicken into pieces. Add the chicken to the spice mixture and toss to coat well. Leave to marinate for 3 hours, or preferably overnight.
• Arrange the onion in the bottom of a heatproof dish. Carefully drizzle half of the oil over the onions.
• Arrange the marinated chicken pieces on top of the onions and cook them under a pre-heated grill (broiler), turning each piece once and basting with the remaining oil, for 25-30 minutes.
• Serve the chicken tikka on a bed of lettuce and garnish with the lemon wedges.

Tips

     Chicken tikka can be served with naan breads, Raita and mango chutney or as a starter.

Chicken and Mushroom Curry

Chicken and Mushroom Curry

Ingredients:

4-6  chicken breasts
3   tbsp oil
2   onions, sliced
2   garlic cloves, crushed
2.5 cm/1 inch piece ginger root,chopped finely
2  fresh green chillies, seeded and chopped
1-2  tsp minced chilli
1-1/2   tbsp medium curry paste
1  tsp ground coriander
175-250 g mushrooms, sliced thickly
850 ml  stock
3   tomatoes,chopped
1/2- 1 tsp  salt
60 g creamed coconut
2  tbsp ground almonds

To garnish:

2  tbsp oil
1  green or red bell pepper, seeded and cut into thin strips
6 spring onions trimmed and sliced
1  tsp  cumin seeds

Method:

• Cut the chicken into small bite-size pieces. Heat the oil in a saucepan, and fry the chicken until sealed, stirring frequently.Remove the chicken from the pan.
• Add the onions, garlic, ginger, chillies, curry paste and ground coriander to the saucepan and cook gently for 2 minutes.Stir in the mushrooms, stock and tomatoes, and season with a little salt.
• Return the chicken to the pan, then cover and simmer very gently for 1-1/4  to 1-1/2 hours or until the chicken is tender.
• Stir the creamed coconut and ground almonds into the curry, then cover the pan and cook gently for 3 minutes.
• Meanwhile, make the garnish. Heat the oil in a frying pan (skillet), add the bell pepper strips and spring onion slices and fry gently until glistening and tender-crisp.
• Stir in the cumin seeds and fry for 30 seconds. Spoon over the curry and serve.

Brinjal-chicken bake

Brinjal - chicken bake

Ingredients:

2   medium sized brinjals, halved
2   tbsp olive oil
4   boneless chicken breasts, sliced diagonally
1   onion, sliced 
2   cloves garlic, crushed
1   can whole tomatoes
2   tbsp tomato puree
1  tbsp sugar
1/4   cup breadcrumbs
Salt and pepper, to taste

For the white sauce
2   tbsp butter
4  tbsp  cake flour
280 ml hot milk
1/2  cup grated cheddar cheese

Method:

• Hollow out the brinjals, leaving a thin rim all the way around and blanch in boiling water for 5 minutes. Pat dry and brush with olive oil. Set aside.
• Dice the scooped-out flesh and leave aside.
• In a sauce pan, heat 1 tbsp oil and fry the chicken until lightly browned.Remove from the pan.
• Heat the remaining oil and saute the onion, garlic and the brinjal flesh. Add tomato puree, canned tomato, sugar, seasoning and chicken.
• Cover and simmer for 30 minutes. In a baking tray, arrange the brinjal halves and fill each with the chicken mixture. 
• Pour the white sauce over each,cover with breadcrumbs and bake in a  pre-heated oven for 15-20 minutes.
• To prepare the white sauce: Heat butter and add the flour, spoon by spoon, stirring constantly to avoid lumps. Add milk, little by little, till the mixture gets smooth. Add cheese and stir continually till it melts to a smooth, lump-free mix.

Note:

Serve with a green salad.

Cashew chicken

Cashew chicken

Ingredients:

Chicken, slice thinly  - 500 g
Garlic cloves, minced  - 4
Corn oil   - 4 tbsp
Fish sauce  - 2 tbsp
Oyster sauce   - 2 tbsp
 Sugar  - 2 tbsp
Pinch of white pepper
Roasted cashew nuts   - 70 g
Salt to taste

Method:

• On a low flame, heat the oil in a large skillet. Add garlic, chicken pieces, salt, sauces, sugar and pepper and stir fry.
• Increase the flame . When the glaze starts to coat the chicken, remove the skillet from heat.
• If you prefer a thicker glaze, add cornflour mixed in some water to the pan and mix thoroughly.
• mix in the roasted cashew nuts and transfer the chicken to a serving dish.

Note:

Garnish with the onion rings and sliced capsicum.

Spinach chicken curry

Spinach chicken curry

Ingredients:

Chicken  - 1 kg  (cut into small pieces)
Spinach   - 1/2 kg (chopped and boil in one glass of water)
Ginger-garlic paste  - 1 tsp
Onion  - 100 g (chopped)
Coriander powder   - 2 tbsp
Chilli powder   - 1 tbsp
Salt to taste
Oil    - 3 tbsp

Method:

• Heat oil in a pan. Add the onions and fry until golden brown.
• Add garlic ginger paste and fry for a minute.
• Add coriander powder, red chilli powder and salt. Put little water and fry gently for 2 minutes.
• Add the chicken and fry on all the sides until browned. Put one cup of water simmer for 15 minutes until the chicken is tender.
• Now add the boiled spinach and fry for 2 minutes.If there is too much water left, uncover and cook for a few minutes until evaporated.
• Serve with chapatis.

Quick and easy Chicken tikka

Chicken tikka

Ingredients:

Lean chicken breasts (skinned)  - 800 g
Garlic  - 4 pods (crushed)
Ginger small pieces  - 4 (finely grated)
Yoghurt   - 4 tsp
Salt   - 2 level tsp
Green chillies     - 4 (finely chopped)
Tandoori paste  -  6 tsp
Olive oil   - 4 tbsp
Finely chopped coriander
Tomato wedges

Method:

• Wash chicken, cut into 3 cm long pieces and place in a large bowl.
• Add all ingredients, except the oil, and mix well.
• Leave to soak for 2-3 hours.
• Pan-fry the chicken with olive oil for 5 minutes on a moderate heat.
• Cook in a pre-heated oven 200C for 25 minutes, or until tender.
• Garnish with tomato wedges and coriander leaves.

White wine Chilli chicken

Chilli chicken

Ingredients:

Boneless chicken   - 200 g (diced)
Red chilli paste  - 15 g
White pepper powder  - 2 g
Oil for frying   - 150 ml
Salt - 4 g
Onion (chopped)  - 10 g
Spring onion (chopped)  - 20 g
Garlic (chopped)  - 4 g
Ginger (chopped)  - 3 g
Celery (chopped)   - 3 g
Green chillies (chopped)   - 2 g
White wine   - 5 ml
Sugar  - 4 g

For the batter:
Flour (maida)  - 80 g
Cornflour  - 80 g
salt  - 2 g
White pepper powder   - 1 g
Green chillies (chopped)  - 2 g

Method:

• Marinate the chicken in the red chilli paste with a little salt and set aside for half an hour.
• Make a batter with the ingredients and coat the chicken pieces.
• Deep fry in the oil till reddish-brown in colour. Remove from the pan and drain off the excess oil.
• In a separate pan, heat the oil and saute the ginger, garlic, onion, spring onion, green chillies, and celery.
• Season with salt, sugar and pepper powder. Add the chicken pieces and white wine and stir -fry briefly on a high flame.
• Remove from the fire and serve immediately.

Dry chilli chicken

Dry chilli chicken

Ingredients:

Chicken   - 200 g (boneless)
Red chilli paste  - 15 g
Oil for frying   - 150 ml
Salt to taste

For the batter:

Flour  - 80 g (all purpose flour)
Corn flour  - 80 g
Green chillies (chopped)  - 2
Pepper powder (less than) - 1/4 tsp
Salt to taste

Marinate the chicken pieces with chilli paste and salt and set aside for half an hour.

Method:

• Make a batter with the ingredients.
• Cut the chicken into bite-sized pieces; coat them with batter and deep fry till they turn a dark reddish brown colour.
• Remove from the oil, and drain off the excess oil with absorbent paper.
• Serve hot, with lemon wedges.

Simple chicken kabab

Chicken kabab

Ingredients:

Chicken  - 1 kg (boneless)
Ginger garlic paste  - 3 tbsp
Turmeric powder (haldi)  - 1 tsp
Red chilli powder   - 1 tsp
Black pepper powder (kaali mirch)  - 1 tsp
Oil for frying  - 4 tbsp
Salt to taste

Method:

• Marinate the chicken with ginger garlic paste, salt, turmeric powder, red chilli powder and pepper powder for 1/2 hr.
• Shallow fry the chicken pieces with oil in a non stick pan.
• Serve hot with onions and lemon.

Pepper chicken

Pepper chicken

Ingredients:

Chicken  - 500 g
Ginger garlic paste  - 2 tbsp
Curd  - 1/2 cup
Cream  - 1 tbsp
Black pepper powder  - 1 tbsp
Oil   - 1 tbsp
Salt to taste

Method:

• Marinate the chicken pieces with curd, ginger garlic paste and salt for 2-3 hours.
• Heat oil in a non-stick pan.
• Add marinated chicken and 1/2 tbsp pepper powder.
• Cover and cook for 15-20 minutes on low flame.
• Uncover and cook till all the water evaporates.
• Add whipped cream.
• Add remaining 1/2 tbsp pepper powder and mix well for 5 mins while on flame.
• Serve hot with paratha or naan.

Simple butter chicken

Butter chicken

Ingredients:

Chicken  - 1 kg ( skinned & cut )
Curd   - 1 cup
Ginger garlic paste  - 4 tsp
Red chilli powder  - 4 tsp
Garam masala powder  - 1 tsp
Tomato puree  - 200 g 
Fenugreek (methi seeds)  - 1/2 tsp
Hot and sweet tomato sauce  - 4 tbsp
Cream (whipped)  - 1 cup
Cashew nut (kaju) paste  - 50 g
Coriander (dhania) leaves  - 2 tbsp
Butter (unsalted)  2 tbsp
Oil  - 1 tsp
Salt to taste

Method:

• Marinate chicken in curd, 2 tsp ginger garlic paste, chilli powder and salt for 1 hour.
• Take oil in a vessel and fry methi seeds.
• Then add ginger garlic paste and tomato puree to it.
• Now add butter and cook till oil starts leaving pan.
• Add chilli powder, garam masala powder, cream and marinated chicken to it.
• Next add cashew nut paste and tomato sauce.
• Cook this for about 30 minutes till the chicken is tender.
• Garnish with coriander leaves.

Simple chicken stew

chicken stew

Ingredients:

Chicken   - 1/2 kg ( boneless )
Onion   - 1 ( finely sliced )
Ginger  -1/4" ( finely sliced )
Green chillies  - 3 ( chopped finely )
Curry leaves   - 8
Coriander leaves (garnish)
Ginger and garlic paste   - 1 tsp
Coconut milk  - 1/2 cup
Coconut oil   - 2 tbsp
Salt to taste

Method:

• In a non-stick vessel add coconut oil, wait for a while for the oil to get heated. Add sliced ginger, green chillies, curry leaves and sliced onion saute for 2 min.Then add the boneless chicken, salt and ginger garlic paste saute for another 2-3 min add little water and leave the chicken to cook for 20 min. Now in this stage add coconut milk and mix well. Leave it on the stove for 2 more min.Sprinkle coriander leaves and serve hot.

South Indian chicken cutlet

Chicken cutlet

Ingredients:

Chicken   - 1/2 kg ( minced )
Onion   - 1  ( finely chopped )
Green chillies  -2 ( finely chopped )
Coriander leaves  1/4 bunch ( finely chopped )
Curry leaves   - 10 ( finely chopped )
Ginger and garlic paste  - 1/2 tbsp
Chillie powder  - 1 tbsp
Turmeric powder   - 1/4 tsp
Garam masala powder  - 1/4 tsp
Egg   - 2 
Bread crumbs  - 1 cup
Oil to fry
Salt to taste

Method:

• In a bowl add minced chicken, chopped onion, chopped green chillies, coriander leaves, curry leaves, chillie powder, turmeric powder, garam masala powder,ginger garlic paste and salt mix well.(should not add water)
• Now make small balls and press gently to give a shape ( any shape you want ). In a bowl add 2 eggs little salt and beat for a min. Keep it aside.Keep bread crumbs container and the beaten egg side by side so that it will be easier for you to dip and roll.
• Now take the chicken cutlet one by one  and dip it in the egg wash and roll it in the bread crumbs and keep it on a plate.Once you are done with all the cutlets its time to fry them.
• In a frying pan add oil wait for a while for the oil to get heated ( keep the flame in medium heat ).Put 5-6 cutlets at a time leave it for a min or  till it turns brown and then turn it to the other side and fry. 
• Take the fried cutlets and put it on the tissue paper or kitchen towel to absorb all the oil.
• Now the chicken cutlets is ready to eat. Serve hot with tomato ketchup.

South Indian chicken chukka

Chicken chukka

Ingredients:

chicken  - 1/2 kg
Onion   - 1 ( chopped finely )
Green chillies   - 2
Jeera   - 1 tsp
Ginger and garlic paste  - 1 tbsp
Turmeric powder  - 1/2 tsp
Chillie powder  - 1 tbsp
Garam masala powder  - 1/2 tbsp
Curry leaves  - 10
Dhaniya powder   - 1/2 tbsp
Oil  - 3 tbsp
Salt to taste

Method:

• In a non-stick vessel add oil,wait for a while for the oil to get heated then goes in the jeera, chopped onion, green chillies, curry leaves saute for 2 min.
• Then add the chicken, ginger and garlic paste, turmeric powder, chillie powder, dhaniya powder, garam masala powder and salt. Saute for 3 min and add little water mix well.
• Cover the chicken and leave it to cook for 25-30 min or till the chicken is tender and absorbs all the water.Garnish with coriander leaves and serve hot.  

South Indian simple chicken curry

Simple chicken curry

Ingredients:

Chicken  - 1/2 kg
Small onion   - 1/4 kg ( peeled )
Tomato   - 1 big ( chop roughly )
Pepper corn   - 1/2 tbsp
Jeera   - 1/2 tbsp
Chillie powder  - 1 tbsp
Turmeric powder  - 1/4 tsp
Dhaniya powder   - 1-1/2 tbsp
Curry leaves   - 10
Coriander leaves ( garnish )
Mustard seed  - 1/2 tsp
Oil  - 3 tbsp
Salt to taste

Method:

• Dry roast pepper corn and jeera for a min and keep aside.
• In a pan add 1/2 tbsp oil, saute small onion and tomato for 2 min. Leave it to cool. Now in a mixie jar add roasted pepper corns, jeera, small onions, tomato,chillie powder, turmeric powder, dhaniya powder and grind it into a fine paste.
• Take a pressure pan (cooker) add oil, wait for a few seconds for the oil to get heated, add mustard seed wait for it to splatter then goes in the curry leaves, chicken and saute for a min, then add the ground masala and salt then add little water for the chicken to cook.Cover the lid and wait for 2 whistle for the chicken to cook.Sprinkle the coriander leaves and serve hot.
• This goes well with white rice,chapati,idly and dosa.

South Indian simple chicken roast

Chicken roast

Ingredients:

Chicken   - 1/2 kg ( skinned & cut )
Ginger and garlic paste   - 1 tbsp
Chillie powder   - 1-1/2 tbsp
Turmeric powder   - 1/4  tsp
Pepper powder   - 1/2 tbsp
Vinegar   - 2 tbsp
Bread crumbs   - 1 cup
Oil to fry
Salt to taste

Method:

• wash the chicken and squeeze out the water throughly.
• In a bowl add chicken, chillie powder, turmeric powder, ginger and garlic paste, pepper powder, vinegar and salt, mix well.Cover the chicken and leave it for an hour for it to marinate.
• Then in a non-stick pan add oil, wait for the oil to get heated, now roll the chicken pieces one by one in the bread crumbs and deep fry till it turns brown.
• Put the fried chicken on the kitchen towel or tissue paper to absorb the oil.Serve it with sliced onion.
• Now the chicken roast is ready to eat.

South Indian chicken thick gravy

Kumarapalayam chicken

Ingredients:

Chicken   - 1/2 kg
Onion  - 1 big ( chopped roughly )
Tomato  - 1 ( chopped roughly )
Ginger   - 1/4 "
Garlic   - 5 pods
Cinnamon stick  - 1/2"
Cloves   - 3 
Cardamom   - 1
Green chillies  - 2
Coconut  - less than 1/2 coconut (grated)
Curry leaves   -10
Turmeric powder   - 1/4 tsp
Chillie powder    - 1 tbsp
Oil   - 3 tbsp
Salt to taste

Method:

• In a pan add little oil, roast cinnamon stick, cloves, cardamom, onion, garlic, ginger, green chillies, tomato, grated coconut and saute for 5 min. Then add chillie powder, turmeric powder, salt and saute for a few seconds. Leave it to cool throughly.Grind these ingredients coarsely and keep aside.
• Now in a non-stick vessel add the remaining oil, wait for a while for the oil to get heated, add the ground mixture and chicken add little water for the chicken to cook, cover the vessel and let it cook for 25-30 min or till the chicken is tender and absorbs all water.Sprinkle coriander leaves and serve hot.

South Indian special Naatu kozhi varuval

Naatu kozhi varuval ( chicken fry )

Ingredients:

Naatu kozhi   - 1/2 kg
Big onion    - 1 ( finely chopped )
Small onion   - 1 handful ( peel and chopped )
Tomato   - 1 ( finely chopped )
Garlic   - 6 pods (whole )
Ginger & garlic paste   - 1/2 tbsp
Dry red chillie   - 2 ( brake it into 2 )
Cinnamon stick   - 1/2 "
Jeera     - 1/2  tsp
fennel seed   - 1/2  tsp
Urad dal ( black gram dal )  - 1 tsp
Mustard seed   - 1/4 tsp
Curry leaves   - 15
Chillie powder    - 1 tsp
Turmeric power   - 1/4 tsp
Pepper powder    -  1/4 tsp
Ghee    - 1 tbsp
Oil    - 3 tbsp
Salt to taste

Method:

• Add oil to a non-stick vessel wait till it gets heated, then put cinnamon stick, mustard seed, urad dal, jeera, fennel seed (sombu), dry red chillie and saute for a min.
• Then add big and small chopped onion saute till it turns brown. Now add whole garlic, curry leaves, turmeric powder,chopped tomato, ginger and garlic paste and saute for another 2 min.
• In this stage add chicken saute for a second then add little water and leave it to cook for 10 min.
• Now add chillie powder, pepper powder to the chicken and cook again for 15- 20 min or  till the chicken is tender and dry.When the chicken is done add ghee and curry leaves mix well.
• Naatu kozhi varuval is ready to serve. 

Chicken wings

Chicken wings

Ingredients:

Chicken wings  - 1/2 kg
Onion   -1  ( finely chopped )
Ginger and garlic paste   - 1 tbsp
Chillie powder   - 1 tbsp
Turmeric powder  - 1/4 tsp
Garam masala powder  - 1/4 tsp
Lime juice    - 1 tsp
Vinegar   - 1 tsp
Honey   - 1/2 tbsp
Oil     - 2 tbsp
Salt to taste

Method:  

• Marinate the chicken wings with ginger and garlic paste,chopped onion, turmeric powder, chillie powder, garam masala powder, lime juice, vinegar and salt for 20 - 30 min.
• In a non-stick pan add oil wait a while for the oil to get hot enough, then add the marinated chicken wings and little water to cook. cover the pan and leave it to cook for 20 - 25 min.
• When the chicken is done add honey and serve hot.