Pepper chicken fry

Got bored of usually chicken recipes....Then this might be for you...

This masala gives you authentic restaurant style pepper fry.

Adopted from this site!!

You need:

• Chicken (boneless) – 250 g
• Black pepper/Milagu – 3 tsp.
• Fennel seeds/Soambu – 2 tsp.
• Cumin seeds/Jeeragam – 2 tsp.
• Onion (chopped) – 1 cup
• Ginger – 1″ piece
• Garlic – 6 cloves
• Salt – 2 tsp. (adjust to your taste)
• Turmeric powder – 1/2 tsp.
• Water – 1/2 to 3/4 cups
• Tomato (chopped) – 1/2 cup
• Curry leaves – 2 spring
• Fresh corriander/Cilantro/Kottha malli – handfull
• Lime – a small piece

Parota salna

I adopted this receipe from yummy tummy site.

http://www.yummytummyaarthi.com/2012/03/parota-salna-thattukada-chicken-salna.html

You Need:

Onion - 1 sliced

Tomato - 1 chopped
Green Chilli - 1

Chicken - 1/2 kg

Turmeric Powder/Manjal Podi - 1 tsp
Salt to taste

For Masala:

Oil- 1 tblspn

Cinnamon / Pattai - 1 small stick
Whole Pepper - 1 tsp

Fennel Seeds / Sombu / Saunf - 1 tblspn

Onion - 2 sliced

Tomatoes - 4 chopped

Coconut - 1 cup

Chilli powder - 1 tsp

Coriander Powder/ Malli Podi - 1tblspn
Turmeric Powder / Manjal Podi - 1 tsp 
Curry leaves - 1 spring

Method:

Start by making the masala. Heat oil in a kadai. Add fennel seeds, cinnamon, pepper and saute for a min.

Add in onions, curry leaves and saute for 3 mins.Add in tomatoes and mix well.Cook for 3 mins.

Add in chilli, turmeric and coriander powder and mix well.Add in coconut and mix well. Fry this till they turn golden.

 Take this in a blender and allow to cool down. Grind it to a smooth paste. Set this aside.

Now take onion, tomatoes, green chilli and chicken in a kadai. Add salt and turmeric powder.

Pour in enough water to cover the chicken . Bring it to boil and cook it for 15-20 mins untill the chicken is cooked.

Now pour in the masala and mix well. Bring this to a boil.

Cover the pan and let it simmer for 15-20 mins till oil separates from this.

Serve hot with parota.

Sweet and sour chicken wings

You Need:

To marinate:Maida - 1 tsp
Corn Flour - 1 tsp
Rice flour - 1 tsp
Ginger Garlic Paste - 1/2 tsp

Red Chilly Powder - As per spice level for chicken.

To Fry:

Soy Sauce - 1 tsp
Garlic chopped - 1 tsp (optional)
Soy sauce - 1 ½ tsp
Tomato Ketchup - 2 tbspGreen chillies - 1 no ( chopped)

Corn Starch - 1 tbsp (diluted in little water)
Salt - As needed
Oil - As needed

Clean the Chicken Wings and dry it thoroughly. Make a marinade with all the ingredients mentioned in the ‘to marinate’ section and marinate the Wings; keep it aside for 20 minutes.Heat at least 2 inches of Oil in a pan on medium high heat and deep fry the Wings until crispy.Drain the excess Oil on a paper towel.

In another pan heat 2 tbsp of Oil on medium high heat and saute the Onion, green chillies and chopped garlic and saute for few min. Take care not to burn it.
Add Soy Sauce, Ketch up and mix well. Add little water and let it cook for few min.

Once mixed well, drizzle the Corn Starch Water and combine as fast as possible. You will get a thick paste like consistency. In this stage, Add the fried Chicken Wings and mix well. Once coated well, move it to a serving dish and serve hot.

Note: While making the sauce, add Salt only after adding all the sauces as most of them contains Salt.
Do keep everything ready before you start making the sauce as the whole process is very fast.

Yummy Baby Corn Manchurian is now ready to be served.

Sweet & Sour Chicken

I adopted this recipe from one of the food blog and did little variation to suit to my hubby's taste. 

You Need:

Chicken - 1/4 kg ( Use boneless chicken breast pieces)

Onion - 2 nos (Finely chopped)

Capsicum ( I used red ones) - 1/4 of one piece.

Tomato sauce - 10 tsp

Soy sauce - 1 tsp

Chilli powder - As per required spice level

Pepper powder - 1/4 tsp ( Just for flavor)

Garlic - 2 nos (Finely chopped)

Corn flour - 2 tsp

Maida flour - 1/2 cup

Salt - To taste

Oil - To fry

Wash and cut the chicken breast into small chunks. Take a bowl, mix maida, salt and chilli powder and make a paste by adding little water. Dip the chicken pieces in this maida mixture and deep fry till golden color in very low flame. Make sure you don't burn them.

Drain the excess oil using tissue paper and keep aside.

For the curry: Chop the onions, garlic and capsicum. Take a pan, heat 2 tsp of oil. Add onion, saute  till translucent. Add garlic and fry till raw smell goes. Add tomato sauce, soy sauce, chilli powder, pepper powder, salt and one cup of water. Wait till it boils. Add the capsicum and cook covered for few more mins. Check the spice and salt level in this stage and add if needed. Add the chicken bites and mix well.

Meanwhile, mix corn flour in water and add to the curry. This is for thickening the curry. Let it cook for few more mins. The curry would have thickened well. Switch off the flame once the desired consistency has come.

Tips: Add more chilli powder to overcome the sweetness of tomato sauce.
Add 3 tsp of rice flour in maida mixture to get crispy texture to chicken bites.

Sweet, sour, spicy and crispy chicken curry is now ready to be served with pulav or with plain rice. 

Chicken 65

Chicken 65 is one of the most common non-vegan appetizer in our country. Very simple and yummy dish. Trust me, there's not a chance to go wrong with this recipe.

You Need:

Chicken  (Boneless) -500 gms

Ginger and Garlic paste - 4tbsp

Yogurt/ Thick Curd -4 tbsp

Turmeric powder - 1/4tsp

Red chilly powder - 2 to 3 tsp ( As per required spice level)

Red food color( if required) - pinch (Avoid, if using kasmiri chilli powder)

Salt to taste

Take a large bowl mix in the ginger and garlic paste, curd, red chilly powder, turmeric powder, salt and food color. Mix well to from smooth and thick paste, add the chicken pieces to the masala paste and  marinaded for 4 hours. Heat enough oil to deep fry the marinaded chicken pieces. Deep fry the chicken pieces in batches till crisp and golden color. 

Crispy, spicy chicken 65 is ready to be served.

Grandma's Chicken Curry

This recipe had been adopted from Vahrehvah.com with slight variation. Follow the exact steps to get an excellent and delicious chicken curry which is gauranteed.

You Need:

Chicken - 1/2 kg
Onion - 3 nos (Finely chopped)
Tomatoes - 2nos (Finely chopped)
Chilli powder - 1 tsp
Coriander powder - 2 tsp
Jeera powder - 1/2 tsp
Coconut powder - 1/2 no
Garam masala - 1/2 tsp
Poppy seeds (Khus-Khus) ( It's a must) - 2 tsp
Ginger - Garlic paste - 2 tsp
Salt - To taste
Oil - To fry
Curry leaves - For garnish

Cut the chicken pieces and wash well in cold water. Take a pan, add poppy seeds and allow it to splutter in medium low flame. Add coconut powder to it and cook. Keep aside this coconut mixture.

In a pressure cooker, add oil to fry the onions. Add curry leaves and saute the onions till golden brown color. Add  ginger garlic paste & saute well. Add chicken pieces , salt and cook till it is 1/4th cooked. Do not add water. Water will ooze out from the chicken pieces. Add tomatoes and cook it is mashed well. Add coriander powder,chilli powder, jeera powder, garam masala to the curry & mixwell. Add the poppyseed & coconut powder blended mixture to the masala.  Add 2 to 3 cups of water . Put the lid & allow chicken to cook. Cook for 10 to 15 min. Garnish the curry with fresh coriander leaves & add salt if required. Check the curry consistency and add more water if required  or cook for few min to thicken the curry if desired.

Grandma's chicken curry is ready to be served with rice/roti/naan.

Kadai Chicken (Version I)

There are many ways to cook kadai chicken. Here's mine (Version 1):

You Need:

Chicken - 250 gms
Onion - 2 nos ( Nicely Grinded)
Chilli powder - 1 1/2 to 2 tbsp (I used kashmiri chilli powder)
Chicken masala (Any brand - I used Aachi's) - 1 1/2 to 2 tsp
Ginger - Garlic paste - 1 1/2 tsp
Salt - as per taste
Curd - 3 to 4 tsp (optional)

Take a non stick pan, add oil. Add the grinded onions and fry it raw smell goes off and it turns slight golden brown color. Add ginger - garlic paste and fry well. Then add all the spice powders and finally chicken. Cook till the oil separates from the gravy. Add water if needed to avoid burning.

Finger licking chicken kadai is now ready to be served with ghee rice or roti.

Chicken Tikka

Chicken Tikka (Version I)

This is very ancient recipe, I say. Very simple yet irresistible! So here comes the recipe.

You Need:

Boneless Chicken pieces - 1/4 kg

Chilly powder  - 1 tsp
coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Pepper powder - 1/2 tsp
Jeera powder 1/2 tsp

Ginger Garlic paste - 2 tsp
Curd -  1 cup
Red food color - 1/4 tsp ( Optional)
Salt To taste
Oil - As needed

Take a bowl and make a thick paste of above ingredients except chicken and oil. Add the chicken pieces and mix well. Keep it for marination for 3 to 4 hrs in refrigerator. 

Meanwhile take a wooden skewers and place it in water for one hour. Arrange the chicken pieces in the skewers and place on a tray. Pre heat the convection oven to 325 degree Fahrenheit and cook for 10 to 15 minutes each side. For each 5 min, apply oil over the pieces using brush or cotton. During last few min, check for every one min to avoid burning. 

Remove from the oven and squeeze lemon and serve hot. 

Note:

Dont use the wooden skewers without soaking them in water. This is done to avoid burning. You can use the same masala and use soya or paneer and prepare paneer tikkas. 

Just to tempt you...one last one

Pepper Chicken

You Need:

Boneless chicken - 1/4 kg

Onion - 2 nos ( Finely Grinded)

Ginger Garlic paste - 1/2 tsp

Pepper powder - 1 1/2 tsp

Chilli powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Coriander powder - 2 tsp

Jeera powder - 1/4 tsp

Salt - To taste

Take a non stick pan, heat 2 tbsp of oil. Add onions and saute till its color is slightly changed. Then add chicken pieces and saute for a min. Add all the spice powder and salt. Mix well and add little water.

Cook covered till the chicken pieces are well cooked and water is all evaporated. The masala should be well coated with the chicken pieces.

Serve this spicy tasty dish to your loved ones as an appetizer. 

Chilli Chicken ( Wet version)

You Need:

Boneless Chicken - 1/4 kg

Chilli chicken masala ( Any Brand)

Onion - 2 nos ( Finely Grinded)

Tomato 2 nos ( Finely chopped)

Chilli powder - 1 tsp

Red chilli - 2 nos

Coriander powder - 1 tsp

Salt - To taste

Prepare the chilli chicken as per the procedure given in the masala packet. Keep the fried chicken pieces aside. Use the tissue to drain excess oil.

Take a non stick pan, heat oil. Then add onions and saute it it slightly changes color. Then add tomatoes and cook till the tomatoes are cooked and mashed. Add the spice powders and salt now. Cook till the oil separates from the gravy. Add little water if needed. Stir in between to avoid burning. Once the masala is well cooked, add the fried chicken pieces to the mixture and mix well. The chicken should be well coated with the masala.

People who don't like dry dishes, they will surely love this chilli chicken. This recipe goes well with Ghee rice or roti. 

Chicken Bytes

This is my own recipe. 

You Need:

Chicken - 1/2 kg ( Breasts pieces are preferred)
Chilli Powder - 2 tbsp
Coriander powder - 1 1/2 tbsp
Cumin powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - To taste
Oil - 3 to 5 tbsp

You need generous amount of oil for this recipe.  Take a non stick kadai, heat oil in medium low flame. Cut the chicken breasts into very small pieces and keep ready. Once the oil is hot, add the chicken pieces and fry for a min till the color changes. Add all the spice powder and stir well. Add little water and cook covered in medium low flame till the chicken is cooked well and coated well with masala. Stir fry in between to make sure it is not burned. There are chances when you stir, chicken breasts can come like thread as seen in the pic.

Serve this finger-licking chicken bytes as side dish with roti or as appetizer.  Kids will love this recipe.

Crispy Chicken Kofta's

You Need:

Boneless Chicken - 1/2 kg ( cut into small pieces)

Onion - 1 no ( finely chopped)

Chilli powder - 1 1/2 tbsp

Turmeric powder - 1/4 tsp

Salt - To taste

Bread crumbs - 2 cups

Ginger Garlic paste - 1 1/2 tsp

Green chilli - 3 nos

Coriander powder - 1 tbsp

Cilantro leaves - Little ( finely chopped)

Oil for deep frying

Take a non stick pan, add 3 tsp of oil. Add all the ingredients starting with onions, ginger-garlic paste, chicken, spice powders and cilantro along with 2 cups of water (except the bread crumbs) and cook till the chicken pieces are tender and cooked well. The water should be evaporated.

Once they are cooled, coarsely grind the mixture without adding water. Make small balls from this mixture and roll these balls over bread crumbs till they are evenly coated.

Deep fry the kofta balls till they are golden brown in color.

Serve these crispy chicken kofta's as appetizer. Try this dish and share your views.

Chicken Roast

You Need:

Chicken drumsticks - 1/2 kg

Chilli powder - 3 to 4 tbsp ( I used kashmiri chilli powder)

Coriander powder - 3 tbsp

Jeera powder - 1 tbsp

Turmeric powder - 1/4 tsp

Salt - To taste

Curd / Yogurt - 1/4 cup

Take a bowl, add the spice powders, salt and curd. Mix well to make a fine paste. Meanwhile, wash and pat dry the drumstick pieces. Apply the paste evenly to the chicken and marinate for about one hour.

Take a non stick pan, add 5 to 6 tbsp of oil. Shallow fry the chicken drumsticks in medium low flame for about 10 min. Add 1/4 cup of water and cook covered for about 10 min. Then cook un-covered till the spice masala is cooked/roasted and chicken is tender. Care should be taken in between to check if the chicken pieces are getting burned. 

 So for people who are looking out for a different chicken recipe, this is definitely worth a try. 

Haleem

Haleem is basically a Arabic dish. You get haleem in Hyderabad which i have tried and it is different from what given below. I learnt this recipe from my Pakistani friend. 

You Need:

Boneless Chicken 3/4 kg
Shan Haleem Masala (It contains, 2 packets inside the box; one is the spice mix, and the other is the lentil/grain/pulses mix)
Onions - 2 nos
Green Chillis - 2 nos
Ghee/Oil - For cooking

Take a non stick pan, add ghee/oil. Add the chicken pieces and the spice powder ( 1/2 packet). Add 1/2 cup water and cook till the chicken is cooked and all the masala is well coated. You can also use pressure cook for 4-5 whistles. Use boneless and skinless chicken breasts for authentic results. Shred the chicken with your hands or using mixer. Make sure you don't grind the chicken.

Take a another non stick pan, add the shredded chicken , half packet of pulse powder, lots of water and cook for about 1 to 2 hrs or till you get the consistency as shown in the pic. The pulses should have cooked fully and blended well with the chicken.

Mean while fry the onions in oil. Chop and add the green chilli's and the fried onions to the haleem before you serve.

This tastes best with roti and even delicious when had as it is. You can also try with meat. 

With little patience, you cook yummy food and delight your loved ones.

Green Thai Chicken Curry

You Need:

Onion - 1 no (finely chopped)

Egg plant - 1 no ( cut into small pieces)

Bell pepper - 1 no ( Red or Green color or half of both , Chopped)

Carrot - 1/2 no (Chopped, Optional)

Chicken Breasts - 250 gms (cut into small pieces)

Thai Green curry paste (any brand) - 4 tbsp

Coconut milk - 2 cups

Salt - To taste

Note: The original recipe calls for use of fish sauce, basil leaves & bamboo shoots. But the below recipe is my own version. Similar to authentic recipe.

Take a non stick pan, add 2 tsp of oil. Add the diced onions and fry well. Once it is cooked, add the one cup of coconut milk. Once it starts to boil, add the thai green curry paste and stir for about 2 min. Add 2 cups of water and cook in high flame. When it starts to boil, add the chicken ( Chicken breasts are preferred). Cook in the low flame till the chicken is cooked. Then add all the vegetables and bring to a boil. Add the rest of coconut milk, salt and let it cook for another 5 min. check the consistency of curry and switch off the flame.

Delicious Thai green curry is ready to be served with rice.

Chicken Broast

You need:

1.5kg chicken ( use drum sticks)
500ml oil for deep frying
Shan Chicken Broast Mix ( Shan is pakistan masala brand available in all countries in supermarket) 

Add water to the chicken portions, cover and boil/steam on low heat for 5-10 minutes.
Remove from heat, drain and sprinkle Shan Broast Chicken Mix evenly over the chicken pieces.
Set aside to cool for 10-15 minutes.
Heat the oil and fry the chicken pieces on high heat until crisp and golden. Remove from the oil and drain on kitchen paper.

Broasted is the process inw hich the chicken is cooked in boiling water and then deep fried.

Enjoy this delicious crispy chicken as appetizer.