SPECIAL RECEIPES
GARLIC CHICKEN
Ingredients
Chicken-200 gms
Garlic chopped-3-4 tsps
(Chopped )onion-1
White pepper,salt
Agenomotto
Egg-1
Cornflour,maida-1 or 2 tbsp
Tomato sauce or chillysauce(in case spice u need)
Soysauce-2 tsp
Method
Marination procedure:
Maida,cornflour,salt,agenomotto,white pepper,egg-mix all evenly.
Add chicken and marinate.
Deep fry in oil.
Garlic chicken:
Heat some oil,add chopped garlic,if need little ginger chopped.
Add onion,sauté well.
Add sauce,whitepepper,little salt,little sugar,mix well.
Sprinkle some water.
Add fried chicken and toss evenly till masla coats on each pieces and become dry.
Sprinkle springonion,soysauce.
Mix evenly.
VARIATIONS:
SIMPLE CRISPY CHICKEN:
In the above marination process just add ginger garlic paste,chilly powder or paste.
Marinate and keep chicken for some time.
Even u can coat in breadcrumbs or cornflakes or semia as per ur choice.
Deep fry in oil and serve.
OPTIONS: the same receipe can be done in paneer,babycorn,mushroom as garlic paneer,etc
BUTTER CHICKEN MASALA
Ingredients
Chicken-1/2 kg
Butter-50 gms
Curd-1 laddle
Kasoorimethi-1/2 tsp
Turmeric powder
Chilly powder-1 tsp
Dhaniya powder-2 tsp
Onion chopped or paste-3/4 cup
Tomato chopped or puree-1/2 cup
Ginger garlic paste-1 tsp
Green chilly-2
Cinnamon and cloves
Salt
Oil
Method:
Mix curd,little (ginger garlic paste,turmeric powder,chilly powder,dhaniya powder,garam masala,kasoori methi) , chicken,salt and color powder if need.
Marinate and keep for 1 hr.
Deep fry the pieces alone in oil because we will get some masala remaining(can add it in gravey)
In case of oven,cook the marinated chicken in grill mode instead of deep frying in oil.
Heat some oil in kadaai,add butter.
Season cinnamon,cloves and cardamom.
Add onion,sauté well.
Add green chilly,tomato ,little salt and sauté well.
(the oil starts to come out)
add all the masala powders,mix well.
Add that remaining marinated curd,masala.
Mix well.
Add required water and boil till gravey consistency.
Add fried chicken pieces,coriander leaves.
Keep in sim for 5 mts.
Add some fresh cream or cashew paste atlast and make a boil.
The same receipe can be done for paneer,veg,mushroom or even rajma cooked.
But no need to fry anything ,just do gravey and add boiled ones.
CHICKEN 75(MY INNOVATIVE)
Ingredients
Boneless chicken-1/2 kg
Tiny chopped onion,capsicum,springonion,carrot-1 cup
Ginger garlic paste-1 tsp
Chilly paste or chopped green chilly
Maida,cornflour-as for marination
Egg-1
Salt
Method
Cut the chicken to cubes.
Mix all the ingredients well.
The marination should be thick and the vegetables should coat on each pieces with flour.
Deep fry in oil.
CHICKEN 65
Ingredients:
Boneless chicken-1/2 kg
Ginger garlic paste-1 tsp
Dry chilly paste or chilly powder-2 tsp
Garam masala-1/4 tsp
Maida,cornflour-as for marination
Egg-1
Salt
Method
Cut the chicken to cubes.
Mix all the ingredients well.
Deep fry in oil.
Serve with sliced onion and lemon
SCHEZWAN CHICKEN FRIED RICE
Ingredients
Rice-1 cup(basmathi rice cooked)
Chicken-3/4 cup
Juliets of onion,carrot,cabbage,capsicum-1/2 cup
Tiny chopped ginger and garlic-1 tsp
Egg-1
Dry chilly paste-2 or 3 tsp(soak and grind as paste)
Soy sauce-1 tsp
Tomato sauce-1 tsp
Agenomotto,sugar-little
Salt
White pepper-1/2 tsp
Vinegar-little
Spring onion chopped for garnishing
Method
Heat some oil,add raw chicken and sauté well.
Add ginger and garlic pieces ,sauté
Add all vegetables,sauté.
Just move all the sauted above ingredients to one portion and make a place in center of kadaai.
Scramble the egg in center
Now mix all evenly.
Add chillypaste,sauces,agenomotto,sugar,salt,pepper powder,vinegar
Mix all evenly.
Add cooked rice and mix evenly.
Sprinkle spring onion.
Variation:follow the same receipe and make SCHEZWAN CHICKEN NOODLES
(NOODLES INSTEAD OF RICE)
DRAGON CHICKEN
Ingredients
Chicken-1/4 kg
For marination:
Maida-2 tsp
Cornflour-2 tsp
Egg-3/4
Whitepepper,salt
For masal:
Tiny chopped ginger and garlic-2 tsp each
Sliced onion-1/4 cup
Capsicum-little
Cashewnuts-15
Drychilly paste-2 tsp
Soysauce-1 tsp
Whitepepper,agenomotto,salt
Springonion
Method
Marinate the chicken in given ingredients and fry in oil.
Heat some oil,add g.g. pieces,sauté
Add onion and capsicum ,sauté
Add cashewnuts,fry
Add all other ingredients,mix
Sprinkle water,add fried chicken
Toss well till masala coats in each piece.
Sprinkle spring onion.
Ingredients
Chicken-200 gms
Garlic chopped-3-4 tsps
(Chopped )onion-1
White pepper,salt
Agenomotto
Egg-1
Cornflour,maida-1 or 2 tbsp
Tomato sauce or chillysauce(in case spice u need)
Soysauce-2 tsp
Method
Marination procedure:
Maida,cornflour,salt,agenomotto,white pepper,egg-mix all evenly.
Add chicken and marinate.
Deep fry in oil.
Garlic chicken:
Heat some oil,add chopped garlic,if need little ginger chopped.
Add onion,sauté well.
Add sauce,whitepepper,little salt,little sugar,mix well.
Sprinkle some water.
Add fried chicken and toss evenly till masla coats on each pieces and become dry.
Sprinkle springonion,soysauce.
Mix evenly.
VARIATIONS:
SIMPLE CRISPY CHICKEN:
In the above marination process just add ginger garlic paste,chilly powder or paste.
Marinate and keep chicken for some time.
Even u can coat in breadcrumbs or cornflakes or semia as per ur choice.
Deep fry in oil and serve.
OPTIONS: the same receipe can be done in paneer,babycorn,mushroom as garlic paneer,etc
BUTTER CHICKEN MASALA
Ingredients
Chicken-1/2 kg
Butter-50 gms
Curd-1 laddle
Kasoorimethi-1/2 tsp
Turmeric powder
Chilly powder-1 tsp
Dhaniya powder-2 tsp
Onion chopped or paste-3/4 cup
Tomato chopped or puree-1/2 cup
Ginger garlic paste-1 tsp
Green chilly-2
Cinnamon and cloves
Salt
Oil
Method:
Mix curd,little (ginger garlic paste,turmeric powder,chilly powder,dhaniya powder,garam masala,kasoori methi) , chicken,salt and color powder if need.
Marinate and keep for 1 hr.
Deep fry the pieces alone in oil because we will get some masala remaining(can add it in gravey)
In case of oven,cook the marinated chicken in grill mode instead of deep frying in oil.
Heat some oil in kadaai,add butter.
Season cinnamon,cloves and cardamom.
Add onion,sauté well.
Add green chilly,tomato ,little salt and sauté well.
(the oil starts to come out)
add all the masala powders,mix well.
Add that remaining marinated curd,masala.
Mix well.
Add required water and boil till gravey consistency.
Add fried chicken pieces,coriander leaves.
Keep in sim for 5 mts.
Add some fresh cream or cashew paste atlast and make a boil.
The same receipe can be done for paneer,veg,mushroom or even rajma cooked.
But no need to fry anything ,just do gravey and add boiled ones.
CHICKEN 75(MY INNOVATIVE)
Ingredients
Boneless chicken-1/2 kg
Tiny chopped onion,capsicum,springonion,carrot-1 cup
Ginger garlic paste-1 tsp
Chilly paste or chopped green chilly
Maida,cornflour-as for marination
Egg-1
Salt
Method
Cut the chicken to cubes.
Mix all the ingredients well.
The marination should be thick and the vegetables should coat on each pieces with flour.
Deep fry in oil.
CHICKEN 65
Ingredients:
Boneless chicken-1/2 kg
Ginger garlic paste-1 tsp
Dry chilly paste or chilly powder-2 tsp
Garam masala-1/4 tsp
Maida,cornflour-as for marination
Egg-1
Salt
Method
Cut the chicken to cubes.
Mix all the ingredients well.
Deep fry in oil.
Serve with sliced onion and lemon
SCHEZWAN CHICKEN FRIED RICE
Ingredients
Rice-1 cup(basmathi rice cooked)
Chicken-3/4 cup
Juliets of onion,carrot,cabbage,capsicum-1/2 cup
Tiny chopped ginger and garlic-1 tsp
Egg-1
Dry chilly paste-2 or 3 tsp(soak and grind as paste)
Soy sauce-1 tsp
Tomato sauce-1 tsp
Agenomotto,sugar-little
Salt
White pepper-1/2 tsp
Vinegar-little
Spring onion chopped for garnishing
Method
Heat some oil,add raw chicken and sauté well.
Add ginger and garlic pieces ,sauté
Add all vegetables,sauté.
Just move all the sauted above ingredients to one portion and make a place in center of kadaai.
Scramble the egg in center
Now mix all evenly.
Add chillypaste,sauces,agenomotto,sugar,salt,pepper powder,vinegar
Mix all evenly.
Add cooked rice and mix evenly.
Sprinkle spring onion.
Variation:follow the same receipe and make SCHEZWAN CHICKEN NOODLES
(NOODLES INSTEAD OF RICE)
DRAGON CHICKEN
Ingredients
Chicken-1/4 kg
For marination:
Maida-2 tsp
Cornflour-2 tsp
Egg-3/4
Whitepepper,salt
For masal:
Tiny chopped ginger and garlic-2 tsp each
Sliced onion-1/4 cup
Capsicum-little
Cashewnuts-15
Drychilly paste-2 tsp
Soysauce-1 tsp
Whitepepper,agenomotto,salt
Springonion
Method
Marinate the chicken in given ingredients and fry in oil.
Heat some oil,add g.g. pieces,sauté
Add onion and capsicum ,sauté
Add cashewnuts,fry
Add all other ingredients,mix
Sprinkle water,add fried chicken
Toss well till masala coats in each piece.
Sprinkle spring onion.
SOUPS
HOT AND SOUR CHICKEN SOUP
Ingredients
Chicken (cook and shredded)-1 cup
Shredded carrot,cabbage,capsicum-1/2 cup
Soysauce-2 tsp
Vinegar-little
Pepper powder and salt
Cornflour -1 or 2 tsp
Egg-1
Method
Boil chicken stock.
Add chicken and vegetables.
Boil it.
Add soysauce,vinegar and boil for a while.
Add salt and pepper powder.
Mix cornflour with water and pour in soup.
Add little oil now ,so that soup will shine.
Finally,take white part of raw egg.
Leave drop by drop on the soup with distance.
It will cook in heat.
Serve immediately.
Can sprinkle spring onion.
Ingredients
Chicken (cook and shredded)-1 cup
Shredded carrot,cabbage,capsicum-1/2 cup
Soysauce-2 tsp
Vinegar-little
Pepper powder and salt
Cornflour -1 or 2 tsp
Egg-1
Method
Boil chicken stock.
Add chicken and vegetables.
Boil it.
Add soysauce,vinegar and boil for a while.
Add salt and pepper powder.
Mix cornflour with water and pour in soup.
Add little oil now ,so that soup will shine.
Finally,take white part of raw egg.
Leave drop by drop on the soup with distance.
It will cook in heat.
Serve immediately.
Can sprinkle spring onion.
DRY CHICKEN-FRIES
CHICKEN FRY
Juliets of carrot,capsicum-1/2 cup
Shredded cabbage-1/2 cup
Tiny chopped garlic-1/2 tsp
Lenthly chopped chicken-1 cup
Sliced onion-1/4 cup
Green chilly-as per taste
Soysauce,tomato sauce-as per taste
(some won’t like soysauce taste if it is more)
Salt and sugar as per taste
Method
Heat little oil,add chicken and sauté well with little salt.
Add garlic,onion,carrot,green chilly,sauté lightly
Add capsicum ,sauté lightly.
Add salt
Add cabbage and sauté 1 mt
Add sauces,sugar and salt
Toss well evenly.
Can sprinkle spring onion on top.
CHICKEN CHUKKA or PEPPER CHICKEN(2 IN 1 RECIPE)
Chicken-1/2 kg
To paste:
Can soak and paste
Dry chilly- 6 to 8
Jeera-1/4 tsp
Pepper-1 tsp
Dhaniya-3 or 4 tsps
Oil,salt
Chopped small onion-1/2 cup
Green chilly-as per taste
Aniseeds-1/2 tsp
Curryleaves and coriander leaves
Ginger garlic paste-1 tsp
Pepper powder-1 or 2 tsp(option)
Method
Paste the ingredients.
Add paste,salt with chicken and keep for ½ an hr.
Heat some oil,add aniseeds,curryleaves.
Add onion and green chilly and sauté lightly.
Add G.G. paste,sauté well.
Add marinated chicken ,mix evenly .
Cook well,if need sprinkle water.
Cook till done.
Sprinkle coriander leaves.
For pepper chicken:
When the chicken is done,add pepper powder and mix well.
Add coriander leaves.
PALLIPALAYAM CHICKEN
Ingredients
Chicken(nattu koli)-1/2 kg
Dry chilly-8-10
Chopped onion-1/2 cup
Aniseeds,curryleaves
Oil
Salt
Coriander leaves
Method
Cook the chicken with salt and turmeric powder.
Heat some oil,add aniseeds,curryleaves,dry chillies,onion and sauté well.
Add cooked chicken and mix well till dry.
Sprinkle coriander leaves.
Ingredients
Chicken -1/2 kg
For marination:
Ginger garlic paste-1 tsp
Garam masala powder-1 tsp
Chilly powder-1 1/2 tsp
Salt
Egg-1
Pepper powder-1/4 tsp
oil for frying
Method
Mix the ingredients for marination .
Marinate the paste in chicken and keep in fridge for about 1 hr.
Deep fry in oil and serve hot with sliced onion and lemon.
SAUTED CHICKEN
Ingredients
Juliets of carrot,capsicum-1/2 cup
Shredded cabbage-1/2 cup
Tiny chopped garlic-1/2 tsp
Lenthly chopped chicken-1 cup
Sliced onion-1/4 cup
Green chilly-as per taste
Soysauce,tomato sauce-as per taste
(some won’t like soysauce taste if it is more)
Salt and sugar as per taste
Method
Heat little oil,add chicken and sauté well with little salt.
Add garlic,onion,carrot,green chilly,sauté lightly
Add capsicum ,sauté lightly.
Add salt
Add cabbage and sauté 1 mt
Add sauces,sugar and salt
Toss well evenly.
Can sprinkle spring onion on top.
CHICKEN CHUKKA or PEPPER CHICKEN(2 IN 1 RECIPE)
Ingredients
Chicken-1/2 kg
To paste:
Can soak and paste
Dry chilly- 6 to 8
Jeera-1/4 tsp
Pepper-1 tsp
Dhaniya-3 or 4 tsps
Oil,salt
Chopped small onion-1/2 cup
Green chilly-as per taste
Aniseeds-1/2 tsp
Curryleaves and coriander leaves
Ginger garlic paste-1 tsp
Pepper powder-1 or 2 tsp(option)
Method
Paste the ingredients.
Add paste,salt with chicken and keep for ½ an hr.
Heat some oil,add aniseeds,curryleaves.
Add onion and green chilly and sauté lightly.
Add G.G. paste,sauté well.
Add marinated chicken ,mix evenly .
Cook well,if need sprinkle water.
Cook till done.
Sprinkle coriander leaves.
For pepper chicken:
When the chicken is done,add pepper powder and mix well.
Add coriander leaves.
PALLIPALAYAM CHICKEN
Ingredients
Chicken(nattu koli)-1/2 kg
Dry chilly-8-10
Chopped onion-1/2 cup
Aniseeds,curryleaves
Oil
Salt
Coriander leaves
Method
Cook the chicken with salt and turmeric powder.
Heat some oil,add aniseeds,curryleaves,dry chillies,onion and sauté well.
Add cooked chicken and mix well till dry.
Sprinkle coriander leaves.
CHICKEN CUTLET
Ingredients
Boiled chicken-1 cup
Potato(cooked)-1
Chopped onion-1/4 cup
To paste:
Ginger,garlic and green chilly
Garam masala-1/4 tsp
Salt
Beaten egg-2
Bread or rusk powder
Method
Heat some oil,add onion,saute lightly.
Add paste,sauté well.
Add garam masala powder,off stove.
Mix evenly.
Add chopped coriander leaves.
Whip the boneless cooked chicken in mixie.(without water)
Mash the potato.
Mix chicken and potato with sauted onion.
Mix well and make balls and press with hand to cutlet shape.
Dip this shape in egg and then in rusk powder.
(we can keep this in fridge and fry when required)
Shallow fry in oil.
This receipe can be done with fish,veg,mutton.
CHICKEN WITH RICE
1. CHICKEN BRIYANI
TYPE-1
Ingredients
Basmathi or jeera sambarice-1 cup
water-1 1/2 to 2 cups
note: if the rice is new ,it need less water.
soak the rice for 10 - 15 mts,when it soaks for longtime ,the rice will break while cooking.
instead of soaking,just wash the rice,strain water and keep it.the wetness in rice is enough to soak.
chicken-200 gms
gingergarlic paste- 2 tsp
chilly powder-1 tsp
garam masala powder-1/2 tsp
green chilly-3
dhaniya powder-1/2 tsp
sliced onion-2 big
sliced tomato- 2 medium size
cinnamon,cloves,bayleaves,aniseeds,staranes-few
oil-4 to 6 tbsp,butter or ghee-1 tbsp
mint leaves and corianderleaves together-1/2 cup
salt
METHOD
Tips:soak the chicken or mutton with curd,salt and little gingergarlic paste for 1/2 to 1 hr which gives soft texture after cooked.
Heat oil in cooker.
Add masala products(cinnamon,cloves,etc)
Add gingergarlic and saute well with little salt(so that it won't stick much in cooker)
Add sliced onion,tomato,green chilly,saute lightly.
Add all powders one by one and mix well.
Add coriander and mint leaves,mix well.
Add chicken,half of the salt and semi cook it.
Add rice,mix evenly.
Add water,remaining salt,cook .
In cooker,leave 1 whistle in high,keep in sim and leave 1 whistle.
TYPE-2
Ingredients
Briyani rice-1 cup
Water-2 cups
Chicken-200 gms
Oil and ghee
Salt
Sliced onion-1 1/2 cup
Sliced tomato-1/2 cup
Green chilly-2
Mint leaves(1/4 cup)
Bay leaves and cardamom, cinnamon and cloves-few
To paste:
Ginger-1/2 inch
Garlic-6 flakes
Cinnamon, cloves, aniseeds and poppy seeds-few
Dry chilly-2
Grind coarsely:
Small onion-5
Coriander leaves and mint leaves-1/4 cup
Method
Heat ghee and oil, season bay leaves and cardamom, cinnamon and cloves.
Add mint leaves, mix for 2 mts.
Add onion, chilly and tomato.
Mix for 2 mts.
Add masala paste and mix till raw smell goes.
Add coarsely paste and mix well.
Add chicken, mix for 2 mts.
Add 2 tbsp curd.
Close and keep till semi cooked.
Add rice, mix evenly.
Add water and salt.
Cook it.
Sprinkle coriander leaves and squeeze little lemon and mix evenly.
2.CHICKEN FRIED RICE
Ingredients
Basmathi rice-1 cup
Cooked and chopped chicken-1/2 cup
Tiny chopped vegetables-1/4 cup
Carrot, beans and capsicum
Green chilly-2(option)
Oil
Salt
Pepper powder-1/2 tsp
Coriander leaves or spring onion
Method
Cook the rice with required salt and oil.
Sauté the vegetables one by one in order with oil.
Add little agenomotto or salt and sauté till ¾ th cooked.
Add chicken and mix well.
Add rice, pepper powder and mix all evenly.
Sprinkle coriander leaves.
Serve with sauce or Manchurians.
CHICKEN CURRY
1. BASIC CHICKEN GRAVEY AND DRY
Ingredients Chicken-1/2 kg
Small onion-1 cup
Few ginger, garlic(6 cloves)
Garam masala powder-2 tbsp (recipe given in POWDER section)
Coconut grated-1/4 cup
Big onion -1 sliced or small onion-15
Greenchilly-1 or 2
Oil
Salt
Mustard seeds, uraddal, curry leaves
Method:
In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder and mix evenly.
Allow it to cool.
Grind to paste; add water, mix and keep.
Keep some paste aside(2 TBSP)
Add this masala in chicken, also add salt and cook well.
When chicken is ready, take out ¾ th of chicken from gravey and keep aside.
Leave the pieces with bone in gravey.
Grind the coconut to paste.
Gravey:
In oil season mustard seeds, uraddal, curryleaves, add greenchillies, onion and saute well.
Add chicken with gravey.
Add coconut paste and required water.
Boil well .
Leave till gravey consistency.
Sprinkle coriander leaves.
Small onion-1 cup
Few ginger, garlic(6 cloves)
Garam masala powder-2 tbsp (recipe given in POWDER section)
Coconut grated-1/4 cup
Big onion -1 sliced or small onion-15
Greenchilly-1 or 2
Oil
Salt
Mustard seeds, uraddal, curry leaves
Method:
In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder and mix evenly.
Allow it to cool.
Grind to paste; add water, mix and keep.
Keep some paste aside(2 TBSP)
Add this masala in chicken, also add salt and cook well.
When chicken is ready, take out ¾ th of chicken from gravey and keep aside.
Leave the pieces with bone in gravey.
Grind the coconut to paste.
Gravey:
In oil season mustard seeds, uraddal, curryleaves, add greenchillies, onion and saute well.
Add chicken with gravey.
Add coconut paste and required water.
Boil well .
Leave till gravey consistency.
Sprinkle coriander leaves.
Cooked chicken from above gravey
Chopped small onion-1/2 cup
Chopped tomato-1
Chopped green chilly-4
Masala paste(from above – kept aside)
Salt
Scrapped coconut-1/4 cup
Tempering items
Coriander leaves
Butter -1 tbsp
Method
Season mustard seeds, uraddal, curryleaves with oil.
Add onion, chillies and sauté well.
Chopped tomato-1
Chopped green chilly-4
Masala paste(from above – kept aside)
Salt
Scrapped coconut-1/4 cup
Coriander leaves
Butter -1 tbsp
Season mustard seeds, uraddal, curryleaves with oil.
Add onion, chillies and sauté well.
Add tomato and sauté well.
Add masala paste and mix once.
Add chicken, salt and mix evenly .
Add butter and mix well.
Add coconut and mix till semi dry.
Sprinkle coriander leaves.
Serves with plain rice, chappathi, dosa.
Add masala paste and mix once.
Add chicken, salt and mix evenly .
Add butter and mix well.
Add coconut and mix till semi dry.
Sprinkle coriander leaves.
Serves with plain rice, chappathi, dosa.
2. EASY CHICKEN CURRY
Chicken-1/2 kg
Finely chopped onion-1 cup
Finely chopped tomato-1/2 cup
Green chilly-3
Masala powder-my powder-2 tbsp
Salt
Mustard seeds, uraddal, curryleaves
Coriander leaves
Heat oil in kadhai, season mustard seeds, uraddal, curryleaves.
Add onion and chillies.
Sauté well.
Add ginger garlic paste and sauté till raw smell goes.
Add tomato and sauté well.
Add masala powder, turmeric powder, salt and mix well.
Add chicken and marinate well.
Close the lid and cook in sim for 10 mts.
Add ginger garlic paste and sauté till raw smell goes.
Add tomato and sauté well.
Add masala powder, turmeric powder, salt and mix well.
Add chicken and marinate well.
Close the lid and cook in sim for 10 mts.
It should be in thick gravey consistency.
Sprinkle coriander leaves.
Side dish for plain rice, briyani, chappathi, dosa.
Ingredients
Chicken-1/2 kg
Garlic-7 flakes
Green chilly-4
Mustard seeds, uraddal, curryleaves
Sambar powder-2 tsp
Salt
Chopped small onion-1/2 cup
Method
Season Mustard seeds, uraddal, curryleaves with oil.
Add chillies and onion.
Sauté for 2 mts.
Add mashed garlic and sauté well.
Add sambar powder, salt and mix once.
Add chicken and mix well.
Green chilly-4
Mustard seeds, uraddal, curryleaves
Sambar powder-2 tsp
Salt
Method
Season Mustard seeds, uraddal, curryleaves with oil.
Add chillies and onion.
Sauté for 2 mts.
Add mashed garlic and sauté well.
Add sambar powder, salt and mix once.
Add chicken and mix well.
Cook well till semi dry.
Sprinkle coriander leaves.
4. CHICKEN CHOPS
Ingredients
Chicken-1/2 kg
Ginger-little
Garlic-6 flakes
Pepper powder-required
Salt
Egg yolk-2
Method
Cook chicken with ginger garlic paste and salt with required water.
Then add egg yolk and mix well.
Add pepper powder,coriander leaves and little ghee and mix all well.
5. CHICKEN WITH BABY POTATO
Ingredients
Chicken-1/2 kg
Baby potatoes-150 gms
Chopped onion-1 cup
Chopped tomato-3/4 cup
To grind:
Dry chilly-5
Cumin seeds-2 tsp
Pepper-2 tsp
Dhaniya-3 tsp
Ginger
Garlic-6 flakes
Cinnamon,cloves-few
Oil
Mustard seeds,curry leaves
Salt
Coriander leaves
Method
Season mustard seeds,curry leaves in oil,add onion and sauté well.
Add tomato and sauté well.
Add skin peeled potatoes and mix well.
Add grinded paste and sauté till raw smell goes.
Add chopped chicken,salt and cook with little water.
Sprinkle coriander leaves.
Sprinkle coriander leaves.
Ingredients
Chicken-1/2 kg
Ginger-little
Garlic-6 flakes
Pepper powder-required
Salt
Egg yolk-2
Method
Then add egg yolk and mix well.
Add pepper powder,coriander leaves and little ghee and mix all well.
5. CHICKEN WITH BABY POTATO
Ingredients
Chicken-1/2 kg
Baby potatoes-150 gms
Chopped onion-1 cup
Chopped tomato-3/4 cup
To grind:
Dry chilly-5
Cumin seeds-2 tsp
Pepper-2 tsp
Dhaniya-3 tsp
Ginger
Garlic-6 flakes
Cinnamon,cloves-few
Oil
Mustard seeds,curry leaves
Salt
Coriander leaves
Method
Season mustard seeds,curry leaves in oil,add onion and sauté well.
Add tomato and sauté well.
Add skin peeled potatoes and mix well.
Add grinded paste and sauté till raw smell goes.
Add chopped chicken,salt and cook with little water.
Sprinkle coriander leaves.
CHICKEN KURUMA (FOR POORI,DOSA)
Ingredients
Chicken -1/2 kg
Sliced small onion-1 cup
Green chilly-6
Curry leaves
For seasoning:
Cinnamon and cloves-2
For paste:
Coconut-1/2 to 1 cup
Aniseeds-1/4 tsp
Ginger.garlic-few
Poppy seeds-1 tsp
Cashew nut-few
Coriander leaves-1/4 cup
Method
Heat some oil,add cinnamon and cloves.
Add onion,curryleaves,sliced chillies and sauté well.
Add chicken,salt and little turmeric powder.
Mix and cook ¾ th.
If need sprinkle water and cook.
Add the masala paste and sauté well.
Add required water ,boil till kuruma consistency.
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