TANDOORI CHICKEN

Tandoori Chicken

Ingredients

Bone-in chicken thighs -3 lbs
Plain yoghurt- 1/2 cup
Fresh lemon juice - 2tbsp
Garlic (fresh, minced) -2 tbsp.
Ginger(peeled and minced)- 2 tbsp
Paprika - 1tbsp
Ground cumin - 2tsp
Ground coriander - 2tsp
Turmeric powder - 1/2tsp
Ground cinnamon - 1/2tsp
Cayenne pepper- 1/2tsp
Cardamom powder - 1/4tsp
Freshly ground black pepper - 1tsp
Vegetable oil - 2 tbsp(more for grilling)
Salt to taste

Instructions

1. Add paprika, cumin, coriander, turmeric, cinnamon, cayenne pepper and cardamom to a medium pan.
2. Cook over medium heat until slightly toasted and fragrant, stirring frequently, about 1 - 2 minutes.
3. In a large mixing bowl whisk together the plain yoghurt, oil, lemon juice, garlic, ginger, spices from skillet, and season with salt and pepper.
4. Add chicken thighs and toss well in mixture to coat evenly.
5. Cover bowl and transfer to refrigerator and let marinate at least 3 hours and up to 10 hours.
6. Preheat a grill over medium-high heat to about 425 degrees.
7. Clean grill grates and brush with oil.
8. Grill chicken about 10 - 12 minutes per side for bone-in thighs till it is done(165 degrees in the  center near the bone) 
9. Serve hot.

MALABAR CHICKEN CURRY

Malabar Chicken Curry

Ingredients

Chicken pieces -1lb
Red onion- 1/2
Turmeric powder - 1/2 tsp
Garam masala - 1tsp
Tomatoes -2
Salt- to taste
Vegetable oil - 2tbsp
Curry leaves -1 sprig
Water - 1/2 cup

To grind to a paste


Grated coconut- 1/2 cup
Pearl onions -5-6
Dried red chillies - 4
Coriander seeds - 1 tbsp
Fennel seeds -1tsp
Garlic cloves -3
Green chillies -2
Ginger(sliced)- 1 tbsp.

Directions

1.Peel and cut the pearl onions in half. Heat a heavy bottomed pan and roast the coconut, the pearl onions, red chillies, coriander seeds and fennel seeds over low-medium heat. Keep stirring every once in a while so as to not burn the coconut.

2.Once the coconut and spices are roasted till the coconut is slightly brown, transfer to a plate to cool it. In the same pan, heat the oil and add the chopped onions. Add the turmeric and garam masala and let it sauté over medium heat.
3.Meanwhile, add the coconut and spices to a mixer / blender jar and add the garlic, ginger and green chillies. Add a couple of tablespoons of water and grind to a fine paste.
4.Add this paste to the onion mixture, add the tomatoes too and sauté for a few minutes till the tomatoes soften.
5.Add the chicken pieces and salt and let it cook till the chicken lets out the moisture. Add enough water to cover the chicken and cook over low-medium heat, till the chicken is cooked through.
6.Garnish with more curry leaves, if needed.
7.Serve hot with rice, rotis or even slices of bread.
Meanwhile, chop the onions and peel the garlic.

Balti Chicken

Ingredients

Chicken breast (boneless, skinless) – 1 ½ lb (cubed)
Large onions (peeled and sliced) - 3
Tomatoes (sliced) -3
Crushed cardamom pods – 2
Cinnamon stick – 2’’ piece
Black peppercorns – 3
Ginger paste – 1tsp
Chilly powder – 1tsp
Garam masala – 1tsp
Garlic paste – 1 tsp
Plain yoghurt – 2tbsps
Green chillies (seeded & finely chopped) – 2
Lemon juice – 2tbsps
Vegetable oil
Coriander leaves
Salt to taste

Directions

1. Heat the oil in balti dish or large frying pan - medium heat, add your sliced onions and fry for ten minutes until golden brown.
2. Add the tomatoes, cardamoms, salt, peppercorns, cinnamon stick, chilli powder, garam masala, ginger paste and garlic paste and cook for around five minutes stirring continuously.
3. Add the cubed chicken pieces and cook for around 7 minutes stirring so that the chicken is coated in the mixture.
4. Stir in the yoghurt and simmer and occasionally stir for ten minutes.
5. Add chopped coriander leaves and stir.
6. Add the lemon juice and chopped green chillies and mix well. Cook for another few minutes stirring a couple of times.
7. When the chicken is done, garnish with coriander leaves and serve hot.

Chicken Dry Roast

Chicken Dry Roast

Ingredients

Chicken (boneless) – 500 gms
Onion (big) – 1(sliced long)
Red chilly powder – 4 tbsp
Coriander powder – 4 tbsp
Garam masala -2 tsp
Ginger – garlic paste – 4 tbsp
Turmeric powder – ½ tsp
Lemon juice – 2 tsp
Cooking oil
Salt to taste

Directions

1. Marinate the chicken pieces with lemon juice, turmeric powder, half of the ginger-garlic paste and salt. Keep it for about half an hour.
2. Heat oil in a pan and sauté the sliced onion. When it turns brown, and the rest of ginger-garlic paste and sauté.
3. Add the chilly powder, garam masala and coriander powder. Saute well.
4. Add the chicken pieces and cook with the lid on.
5. Take the lid and allow the water to evaporate. Serve hot.

CHICKEN VARUTHARACHA CURRY

Chicken Varutharacha

Curry

Ingredients

Chicken – 1 kg
Onion -2 (chopped)
Tomato – 2 (chopped)
Garlic paste – 1 ½ tsp
Ginger paste – 1 ½ tsp
Green chillies - 2
Turmeric powder - ½ tsp
Chilly powder – 1 tsp
Coriander powder – 2 tbsp
Garam masala – 2 tsp
Grated coconut – ¾ cup
Shallots – 6 Nos
Fennel seeds – 1 pinch
Curry leaves
Coconut oil
Salt to taste

Directions

1. Heat 2 tsp of coconut oil in a pan. Fry the grated coconut with shallots, few curry leaves and fennel seeds
2. When it turns brown, add turmeric powder, chilly powder and coriander powder and fry for a few seconds.
3. Remove the pan from flame and allow the contents to cool .Blend the cool mixture in a blender(use little water)
4. Clean and cut the chicken into small pieces.
5. Mix chicken, chopped onions, tomatoes, garam masala, ginger –garlic paste and salt with the blended mixture.
6. Add little water and cook till the chicken is done.
7. Heat oil in a pan, chop a few shallots and add it into the oil.
8. Add curry leaves and slit green chillies. Fry till shallots turn brown.
9. Pour this to the chicken curry and serve hot.
Photo courtesy: Juno Ramacha

Chicken Pilau

Ingredients

Basmati rice – 2 cups
Boneless chicken pieces – 1 lb
Onion (medium) – 2 (chopped)
Tomatoes (medium) – 2 (chopped)
Chopped ginger – 1 tbsp
Chopped garlic – 1 tbsp
Yoghurt – 4 tbsp
Cumin seeds – 1 tsp
Garam masala – 1 tsp
Red chilly powder – 1 tsp
Cloves – 4 Nos
Green cardamom – 4 Nos
Cinnamon stick – 1” piece
Bay leaves - 2
Butter – 2 tbsp
Cashew nuts & raisins – few
Water – 4 cups
Salt to taste

Directions

1. Soak the rice for an hour. Drain and keep aside.
2. In a bowl, mix the yoghurt, half of the chopped ginger and garlic and salt. Rub this marinade onto the chicken pieces. Keep aside for an hour.
3. Heat the butter in a heavy- bottomed pan and splutter the cumin seeds. Add the cinnamon, cloves, cardamoms, cashew nuts, raisins and bay leaves. Fry for a few seconds.
4. Add the remaining chopped ginger, garlic. Then add red chilly powder and garam masala powder and stir fry.
5. Add chopped onion to that and sauté till it is medium brown. Add the chopped tomatoes and sauté.
6. Add the marinated chicken pieces and fry on high flame for a few seconds.
7. Lower the flame and sauté the chicken on medium flame till it is half cooked.
8. Add the water, rice and salt and bring to a boil.
9. Cover and cook on low flame till the rice is fully cooked and all the water has evaporated.

Chicken Roast

Ingredients

Whole chicken -1 (remove liver and kidney)
Turmeric powder – ½ tsp
Chilly powder – 1 tsp
Cinnamon – 2’’
Onion -1
Green chillies – 2 (slit)
Ginger - 2''piece
Cloves – 6
Vinegar – 1tsp
Refined oil – 2 tsp
Hot water - 1¼ cup
Salt to taste

Directions:

1. Remove the liver and kidney of the chicken. Wash and dry chicken inside and out. Cut into pieces.
2. Grind cinnamon, cloves, turmeric powder and chilly powder to a fine paste. Add salt and vinegar.
2. Rub well over the chicken pieces. Marinate in a covered bowl for three hours.
3. Heat oil in a deep pan, sauté onion, ginger and green chillies and brown the chicken pieces over low heat, turning it over occasionally to ensure even cooking.
4. Pour hot water over the meat and cook till tender.
5. When tender, remove the meat from its gravy and set aside.
6. Cook the gravy until it thickens and the oil separates.
7. Drain the excess oil, return the chicken to the pan and cook over low heat until it is well coated with the gravy.

Chicken & Mushroom

Ingredients

Chicken drumsticks – 1 lb/ ½ kg
Mushrooms (halved) – 250 gms
Onions - 2 (chopped finely)
Ginger paste – ¼ tsp
Garlic paste – ½ tsp
Red chilly powder - 1 tsp
Black pepper powder – ½ tsp
Turmeric powder – ½ tsp
Garam masala – 1 tsp
Curry leaves
Cooking oil
Salt to taste

Directions

1.Marinate chicken pieces with salt, pepper and turmeric powder for 20 mins.
2.Heat oil on a pan and fry the chicken pieces till golden brown.Drain the pieces place separately in a pan.
3. In the same oil (if less then add some oil) fry onions till transparent. Add ginger-garlic paste, curry leaves and simmer for 2 minutes.
4. Add red chilly powder(green chillies can also be used) and garam masala.
5. Add chicken broth and mix well stirring continuously. Add salt to taste and simmer for a few minutes.
6. Pour the sauce over the chicken pieces. Add the mushrooms and cook well.

Barbeque Chicken

Ingredients

Fresh orange juice – ½ cup
Fresh lemon juice – ½ cup
Garlic cloves – 5(minced)
Onion – 1 (minced)
Fresh parsley – ½ cup
Chilly powder – ½ tsp
Pepper powder – 1tsp
Salt to taste

(Makes 2 cups of marinade)


Directions

1. In a large bowl,put all ingredients and mix them well.
Add the chicken pieces to the marinade and coat well. Cover and refrigerate overnight.

2. Preheat BBQ grill so that it is hot. Toss the chicken on the grill. Flip after 4 minutes.

3.Turn the BBQ burner down to medium. Flip again after 4 minutes,
and then remove after 4 additional minutes. This will be fairly rare;add a 1-2 minutes per side for more well done.

BOMBAY CHICKEN BIRIYANI

Bombay Biriyani

(CHICKEN)



Ingredients

Chicken – 500gms
Basmati Rice – 500 gms (soaked for 10 mins)
Onions – 4 (medium, finely chopped)
Tomatoes – 3 (medium, finely chopped)
Garlic paste -1 tsp
Ginger – 1tsp (finely chopped)
Green chillies – 4 (slit in two)
Red chilly powder – 1 ½ tsp
Coriander powder -1 ½ tsp
Cumin powder - 1 tsp
Turmeric powder – ½ tsp
Cloves – 4
Cardamom – 4
Cinnamon – 3’’ piece (broken into small pieces)
Black pepper – a few
Yogurt – 1 ½ cups
Coriander leaves
Cooking oil
Salt to taste

Directions
1. Fry onions in oil until golden brown. Add the cloves, cardamom, black pepper and cinnamon sticks.
2. Add the chilly powder, coriander powder, cumin powder,turmeric powder and sauté for a few minutes.
3. Add chicken pieces, ginger, garlic paste, tomatoes and yogurt. Mix well and cook for 10 -15 minutes (until meat is tender).
4. When oil separates from gravy, add green chillies and salt and cook for another 2 minutes and turn the heat off.
5. In another pan, boil rice in 6-8 glasses of water and salt to taste.
6. Drain the water when rice is half done.
7. Set rice and chicken curry in alternate layers in a big cooking pan. Cover and cook on low heat for 5-10 minutes.

Chicken Spaghetti

Ingredients

Boneless, skinless chicken -1 lb
Thin spaghetti -1 pkg (cooked & drained)
Bell pepper – 1 (medium, chopped)
Onion – 1 (medium, chopped)
Celery – 1 stalk (chopped)
Coconut Sauce (creamy) – 15oz
Cheese – as required
Salt to taste

Directions
1.Cook spaghetti as directed on the package. Drain it and keep aside.
2.Cook chicken with salt to taste.
3.Sauté the onion, celery and bell pepper in cooking oil or butter.
4.Add the coconut sauce and cheese. Simmer on low flame till cheese is melted.
5.Add the chicken pieces and spaghetti to the sauce. Mix well and serve hot.

CHICKEN & MUSHROOM PASTA

Chicken & Mushroom

Pasta

Ingredients

Pasta – 2 cups
Boneless, skinless chicken breasts – 1 lb (cut into 1-inch (2 cm) chunks)
Onion - 1 (chopped)
Mushrooms – 1 ½ cup (sliced)
Tomatoes - 2(diced)
Capsicum – 1(small, diced)
Water – 1 cup
Dried basil – 1 tsp (optional)
Vegetable Oil – 2 tbsp
Salt to taste
Black pepper to taste

Directions
1.In a large pan , heat the vegetable oil over medium-high heat. Add the chicken chunks and cook, stirring, for 5 to 7 minutes or until just beginning to brown. With a spoon, remove chicken chunks to a bowl leaving the as much of the oil behind in the pan as possible.
2.Add the onion,capsicum and mushrooms to the pot and cook until softened – 5 to 7 minutes. Add the tomatoes, water and basil, bring to a boil, then stir in the uncooked pasta. Cover with a lid, lower the heat to medium low and cook for about 10 minutes or until the pasta is tender but not mushy, stirring once in a while. Drain any excess water.
3. Return the chicken to the pan, and cook for about 3 minutes, until the mixture is completely heated through. Season with salt and pepper and serve immediately.

Chicken Piralen

Ingredients

Chicken – 1 kg
Coriander powder – 1 ½ tsp
Chilly powder – 1 tsp
Turmeric powder – ½ tsp
Pepper powder – ½ tsp
Cumin seeds – ½ tsp
Cinnamon stick – 1’’
Cloves -8
Cardamom pods - 4
Fennel seeds – ½ tsp
Shallots (sliced) - ¼ cup
Garlic (chopped) – 1 tsp
Ginger (finely chopped) 1 tsp
Hot water – ½ cup
Cooking oil – ¼ cup
Salt to taste
Curry leaves

Directions

1. Wash and clean the chicken. Cut into pieces of desired size.
2. Grind coriander powder, chilly powder, turmeric powder, pepper powder,cumin seeds, cinnamon, cloves, fennel seeds and cardamom into a paste ingredients.
3. Blend the masala into the chicken pieces. Add shallots, garlic, ginger,salt and curry leaves .
4. Add hot water to cook the chicken. Turn heat low, cover and cook until chicken is tender.
5. When it is cooked and the gravy has thickened, remove from fire. Separate the chicken pieces from the gravy.
6. Heat oil.
7. Add the chicken pieces and fry until brown.
8. Pour the gravy over and fry until the chicken pieces are coated with it.

CHICKEN CUTLET

Chicken Cutlets

Ingredients

Chicken (boneless, skinless) - 500 gms
Egg white - 3
Green chillies – 6
Onions - 2 (large)
Ginger – 2 inches piece
Garlic cloves – 4
Potatoes – 3 (large)
Turmeric powder – 1 tsp
Coriander powder – 1 tsp
Pepper powder – 1 tsp
Garam masala powder – 1 tsp
Bread crumbs
Oil to fry
Salt to taste

Directions

1. Cook chicken with little salt and pepper powder till chicken becomes tender.
2. Mash with well with hands or a spoon.
3. Cook potatoes with little salt and mash them well too.
4. Heat 2 tsp of oil in a pan. Sauté chopped onion, garlic, ginger and green chillies together.
5. Add coriander powder, pepper powder and turmeric powder and sauté well.
6. Add garam masala powder.
7. Finally, add mashed chicken and potatoes into this and mix well.
8. Beat egg white with little salt in a bowl.
9. Make small oval shaped cutlets with chicken potato mix. ( Use a spoon to shape them easily)
10. Dip in beaten egg, coat them with a thin layer of bread crumbs and shallow fry.
11. Serve hot with tomato sauce.

Butter Chicken

Ingredients

Chicken – 1 kg
Lemon juice – 1 lemon

Chilly powder – 2 tsp
Fresh yogurt
 (must not be sour) – 1 cup
Garam masala – 2 tsp
Coriander powder - 2 tsp
Cumin powder – 1 tsp
Turmeric powder – ¼ tsp
Peppercorns -8-10
Cloves - 6
Cinnamon – 1’’ stick
Cardamom seeds –from 30 or 4 pods
Bay leaves -2

Onions (chopped) – 2
Garlic paste – 2 tsp

Almonds -6
Ginger paste 1 tsp

Chicken stock – ½ litre
Vegetable/Cooking oil – 3 tbsp
Butter - 3 tbsp
Salt to taste
Coriander leaves

Directions

1.Mix the chicken, lime juice, salt and red chilly powder in a bowl and allow to marinate for 1 hour.
2. Roast the cloves, peppercorns, cinnamon, cardamom, bay leaves and almonds till they darken slightly and then grind into a coarse powder.
3.Mix the yogurt, whole spice powder and all the other spices together and add them to the chicken. Allow to marinate for another hour.
4.Heat the oil in a pan and add the onions. Fry till golden brown and then add the ginger and garlic pastes. Fry for a minute.
5.Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque).
6.Now add the chicken stock and remaining part of the mix to the chicken.
7.Cook till the chicken is done and the gravy is reduced to half its original volume.
8.Melt the butter and pour it over the chicken.
9.Garnish with coriander leaves.

Pepper Chicken

Ingredients

Chicken(boneless, skinless) – ½ kg
Onion -1
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Garam Masala – 1 tsp
Turmeric powder- ¼ tsp
Tomato(small) -1
Pepper corns(coarsely ground) -1 ½ tsp
Cooking oil -2 tsp
Coriander leaves
Curry leaves
Salt to taste

Directions

1. Wash and cut the chicken to small pieces
2. Add half of the pepper, ginger, garlic, garam masala, salt and turmeric powder to the chicken and allow it to marinate for 2 hours.
3. Add oil in a frying pan and fry the chicken pieces till they turn light brown in colour.
4. Remove the chicken pieces from the pan and add curry leaves,chopped onion, ginger and garlic paste to the remaining oil in the same pan and sauté till the onion turns golden brown. Add garam masala.
5. Add chopped tomato and cook on a low flame.
6. Add the chicken, marinade, salt and half a cup of water. Cover and cook on a low flame for 20 minutes.
7. Garnish with coriander leaves and pepper powder.

Chicken Curry

Ingredients

Chicken – 1 lb / ½ kg
Onion – 1
Tomato -1
Ginger- garlic paste – 2 tsp
Cinnamon – 1 inch
Cloves – 2
Fennel seeds – ¼ tsp
Turmeric powder – ½ tsp
Chilly powder – 2 tsp
Coriander powder – 1 tsp
Vegetable oil
Salt to taste
Coriander leaves


Directions
1. Grind fried cloves, cinnamon and fennel seeds.
2. Heat oil in a pan and add chopped onions and sauté till it becomes light brown.
3. Add ginger-garlic paste, and the ground ingredients (cloves, cinnamon & fennel seeds) into it.
4. Add the chopped tomatoes and stir well till it gets fully mashed.
5. Add the chilly powder, coriander powder and turmeric powder and stir well.
6. Add chicken pieces and salt to taste. Add ½ a cup of water cook it for about 10 – 12 minutes.
7. Garnish with coriander leaves.

Chicken Stew

Ingredients

Chicken – ½ kg /1 lb
Potatoes - 2 (large)
Onion - 1 (large)
Tomato - 1
Green Chillies - 3
Ginger – 10 grams
Cinnamon - 1 big piece
Cloves – 2
Vegetable oil -2 tsp
Coconut – 1
Coriander leaves
Salt to taste

Directions

1. Peel and quarter potatoes. Peel and slice onion and ginger. Slit the green chillies
2. Make three extractions of coconut milk
3. Heat a pan, pour 2 tsp oil,add cinnamon,cloves, sliced onion, ginger and chilies. Cook it on a medium flame till the onion turns glassy.
4. Add the chopped tomatoes and cook it till it is totally mashed.
5. Add the potatoes,chicken pieces,the third extraction of coconut milk and cook it till the chicken and potatoes are done. Add salt to taste.
6. Add the second extraction of coconut milk and bring to boil.
7. Add the first extraction of coconut milk. Bring to boil and remove from flame.
8. Garnish with coriander leaves and serve hot.

Burra Chicken

Ingredients

Chicken(thick pieces) – 400 g
Garlic paste – 2 tsp
Ginger paste – 2 tsp
Chilly powder – 2 tsp
Clove powder – ½ tsp
Cinnamon powder – ½ tsp
Chopped onion – 1 ½ cups
Green chillies – 3 Nos
Yoghurt – 1 cup
Olive oil
Balsamic vinegar -2 tsp
Coriander leaves
Salt to taste

Directions

1. Make a fine paste of onions (fried golden brown), green chillies and coriander leaves.
2. Marinate the chicken with ginger, garlic, chilly powder, salt and balsamic vinegar, for 10 minutes.
3. For the second marinade, add olive oil, clove powder, salt and cinnamon powder to the beaten curd.
4. Add the masala paste made with green chillies, onion and coriander leaves to the curd mixture.
5. Marinate the chicken with this mixture as well.
6. Put the chicken on the skewers and cook in a moderately heated oven.
7. When the chicken is ¾ done, pour a little olive oil on top of the pieces and reheat them.

Chicken Biriyani

Ingredients

Basmati rice – 2 cups
Chicken pieces – ¾ kg
Onion – 3 Nos
Ginger paste – 1 tsp
Garlic paste – ½ tsp
Green chilly paste – 1 tsp
Tomato puree – ½ cup
Red chilly powder -2 tsp
Coriander powder – 1tsp
Turmeric powder -1 tsp
Roasted cumin powder -1 tsp
Garam masala powder – 2 tsp
Cinnamon – 1 piece
Cardamom – 2 Nos
Cloves – 2 Nos
Yogurt – 1 cup
Cashew nut & raisins
Coriander leaves
Salt to taste
Vegetable oil – 7 tsp

Directions

1. Mix tomato puree, ginger- garlic paste, green chilly paste, red chilly powder, turmeric powder, roasted cumin powder, garam masala, coriander powder, yogurt and salt.
2. Marinate the chicken with this mixture and keep aside for 2-3 hours.
3. Heat oil in a pan. Fry the sliced onion till it becomes golden brown. Keep it aside. Then fry the cashew nuts and raisin. Remove it from the pan and cook the marinated chicken for 10 minutes in low flame.
4. Cook the rice in a vessel till it is half done. Drain the rice and keep it aside.
5. Take a vessel big enough to hold both the rice and chicken, add 3 tsp of oil, cinnamon, cloves and cardamom.
6. Add the chicken and on top of the chicken the rice. Cover the vessel and cook for a few minutes.
7. By the time, the chicken is cooked well, the rice on top will be done.
8. Mix well, garnish with coriander leaves, fried onions, cashew nuts and raisins.
9. Serve hot.