Spicy Fried Chicken

Ingredients:

1 kg Chicken drumstick and wings

2 tbsp Garlic ginger paste

1 Whole Egg

3 tbsp Corn Flour

1/2 tbsp Turmeric powder

1/2 tbsp Chicken masala

1 tbsp Chilli powder

1/4 tsp Garam masala

1/2 tbsp lime juice

salt to taste

Oil for deep frying

Method:

• Wash and clean the chicken wings.
• Place the chicken pieces in a large bowl, then add the all the ingredients except oil. Rub everything together with fingers to mix well.
• Marinate the chicken pieces in the marinade for atleast 2-3 hours in the refrigerator.
• Heat enough oil in a kadai over medium low heat. Fry the chicken pieces in batches till it is crispy and well browned.
• Drain in a kitchen towel and serve it pipping hot.

Garlic Pepper Chicken

Ingredients:

1/2 kg Chicken (Cut into small pieces)

10 cloves of Garlic (peeled and halved)

1 Onion (Cut into wedges and separated)

1/2 Tomatoes (chopped)

6 Dry red chillies (Broken into small pieces)

4 strands of curry leaves

1 cinnamon stick

1 Bay leaf

2 whole Cardamom

3 cloves

1 Star anise

1 tbsp Fennel seeds

3 tbsp Whole black pepper

11/2 tsp turmeric powder

2 tbsp Chicken masala (Chicken curry powder)

1 tbsp garam masala

2 tbsp oil

1 tbsp Pure ghee

Salt to taste

To Grind:

8 Garlic

1 inch Ginger

2 Red Onions 

Method:

• Dry roast black peppercorns in a pan over low flame for few mins. Cool and grind into a coarse powder.
• Grind the garlic, ginger and red onions to a fine paste with little water.
• Heat oil in a wok, when hot add the small cut pieces of 4 dry red chillies and curry leaves. Fry till crisp and keep aside.
• Now add the whole garam masala (Bay leaf, Cardamom, cloves, cinnamon stick and Star anise) to the pan and then 1 tsp fennel seeds. Fry for a min.
• When they splutter, add the remaining dry chillies and the grinded onion paste.
• Keep the flame medium low and add salt and fry till oil separates from the paste and the raw smell goes off.
• Now add the cleaned chicken and turmeric powder and cover the pan and let it cook for 15 mins.
• Then add the chicken masala and garlic slices. Stir everything together, cover the wok and cook for 5 mins under medium high flame.
• Now add chopped tomato and stir well to mix everything and cook for 5 more mins. 
• Add few strands of chopped coriander leaves and quartered onion wedges. Mix everything well and keep on low flame.
• Then add the grounded pepper powder and 1 tsp garam masala powder to the pan and stir well.
• Keep on low flame till oil separates from the masala.
• Then add the roasted dry chillies and curry leaves and mix well. Add the ghee and give a final stir and switch off the stove.
• Serve it hot garnished with chopped coriander leaves.

Spicy Chicken Roast

Ingredients:

1 kg Chicken (Cut into small pieces)

2 Onions (Chopped)

6 Shallots (Sliced)

10 Cloves of Garlic (Chopped)

1 small piece Ginger (Chopped)

6 Dry red chillies

1 Tomato (Chopped)

5 strands of curry leaves

2 tbsp Chopped coriander leaves

1 tbsp Fennel seeds

1/2 seasoning chicken cube

1 tbsp Kashmiri Chilli powder

2 tbsp special masala (Chilli pwdr + Cumin Pwdr + Turmeric Pwdr)

2 whole Cardamom

1 cinnamon stick

1 Star anise

1 Bay leaf

3 cloves

2 tbsp oil

1 tbsp Ghee

Salt to taste

Method:

• Clean and wash the chicken and cut into bite size pieces. Drain well.
• Take the chicken in a wide bowl. Add all the ingredients except ghee, oil, whole garam masala and fennel seeds.
• Mix well and make sure all the chicken pieces are well coated with the masala.
• Cover and marinade for atleast a couple of hours in refrigerator.
• Heat oil in a deep non stick pan and add the whole garam masala (Bay leaf, Cardamom, cloves, cinnamon stick and Star anise) and the fennel seeds . Fry for a min.
• Now add the marinated chicken and stir everything together, cover the pan and cook for 10-15 mins under medium high flame.
• Stir fry  in between till the oil separates from the masala.
• When chicken is cooked, add ghee and let it slow roast on medium low flame for 5 mins. Give a final stir and switch off the stove.
• Serve it hot garnished with chopped coriander leaves.

Methi Chicken

Ingredients:

1/2 Chicken (Cut into medium size pieces)

3 tbsp Kasoori Methi (dried fenugreek leaves)

2 Onions (Finely sliced)

2 Tomatoes (Chopped)

2 Green chillies (slit)

1 tbsp Garlic ginger paste

2 cloves

1 Star anise

1 cinnamon stick

1/2 tbsp Fennel seeds

1/4 tsp Turmeric powder

1 tbsp Chicken masala

1/2 tbsp Kashmiri chilli powder

2 tbsp oil/butter

Salt to taste

Method:

• Soak the kasoori methi in few tbsp of water in a small bowl.
• Heat oil/butter in a wok and add the whole garam masala (cloves, cinnamon stick and Star anise) and fennel seeds. Fry for a min.
• Add the garlic ginger paste and fry till the raw smell leaves, then add the onion, green chillies and turmeric powder. Fry for 2 mins.
• Then add the chicken pieces. Stir everything together, cover the wok and cook for 15 mins under medium high flame.
• Then add soaked kasoori methi, tomatoes, masala powders and salt. Stir fry, cover the wok and cook for further 10 mins.
• Methi chicken is ready when chicken is cooked and oil comes to the surface.Switch off the stove.
• Serve it hot garnished with Naan/Roti.

Chicken Stew

Ingredients:

200 gms Chicken

1 onion (thinly sliced)

2 cloves Garlic (Crushed)
1 " inch Ginger (Crushed)

1 Carrot (Diced)
1 Potato (Diced)

1/2 cup Frozen peas

1 Dry chilli
1 Cinnamon Stick
2 Cloves
3 tbsp Corn flour

1/4 cup Chicken stock

2 tbsp Butter/oil
1/2 tsp Freshly grounded black pepper
1 Spring onion (sliced into 1" inch thickness)
Salt to taste

Method:

• Wash, clean and remove the chicken skin and cut it into 2 cm cubes. Drain well.
• Toss the chicken cubes in the corn flour to coat them evenly. Remove it and leave them on a dry plate.
• Heat butter/oil in a wok, add cinnamon stick, cloves and dry chilli. Fry for 2 mins.
• Then add the crushed garlic, ginger, sliced onion and fry till onions are slightly browned. This step is crucial as it imparts a nice aroma and flavour to the stew.
• Now add the tossed chicken and fry till it is light brown. Then add the chicken stock and bring to boil and simmer for 10 mins.
• Add the carrot and potato. Stir well, boil over low heat for another 15 mins. Then add the peas and let it cook till the vegetables and chicken is tender.
• Season the stew with freshly grounded black pepper and salt. 
• Garnish the chicken stew with chopped spring onions and serve it hot with toasted french loaf.

Chicken Varuval

Ingredients:

1 kg Chicken (Cut into small pieces)

1 Bay leaf

3 whole Cardamom

3 cloves

1 cinnamon stick

1 Star anise

1 tbsp Fennel seeds

1/2 tsp Black Peppercorns

1/4 tsp Fenugreek seed

5 Dry red chillies

5 cloves of Garlic (peeled and sliced)

2 Onions (Chopped)

1 Tomato (Chopped)

3 strands of curry leaves

1 tbsp garlic ginger paste

1 tbsp Chicken masala (Chicken curry powder)

1 tbsp special masala (Chilli pwdr + Cumin Pwdr + Turmeric Pwdr)

1 tsp garam masala

Few stalks of Coriander leaves

3 tbsp oil

Salt to taste

Method:

• Clean, wash the chicken and drain water from it completely.
• In a bowl, place the chicken, garlic ginger paste, chicken curry powder, special masala and salt. Mix everything and marinate for few hours in the refrigerator.
• Heat oil in a non stick pan and add the whole garam masala (Bay leaf, Cardamom, cloves, cinnamon stick and Star anise). Fry for a min and splutter the black peppercorns, fennel and fenugreek seeds. 
• Then add the onion, dry chillies, garlic pieces and curry leaves. Fry for 2 mins.
• Then add the chicken and tomatoes. Stir everything together, cover the wok and cook for 10 mins under medium high flame.
• Then add the garam masala and stir fry on low heat till the chicken is cooked and turns crispy on the outside.
• Serve it hot with plain rice and lemon rasam.

Chicken Kurma

Ingredients:

1/2 kg Chicken (Cut into small pieces)

2 Potatoes (Cubed)

2 Onions (Sliced)

11/2 Tomatoes (Quartered)

3 Green Chillies (slit)

3 strands of Curry leaves

1/4 tsp Fennel seeds

1 tbsp garlic ginger paste

1 Bay leaf

3 whole Cardamom

3 cloves

1 cinnamon stick

1 Star anise

1/4 tsp Turmeric powder

1 tbsp Chicken curry powder

1/2 tsp Kashmiri chilli powder

2 tbsp oil

Few coriander leaves for garnishing

Salt to taste

For Grinding:

1 Onion (slightly sauted in oil), 

1/2 tomato

1 tsp Poppy seeds (Khas khas)

1 tsp Fennel seeds

1/4 tsp Cumin seeds

1/8 tsp Black peppercorns

Few Fenugreek seeds

2 tbsp Freshly grated coconut

Method:

• Grind the ingredients into fine paste. keep aside.
• Heat oil in a wok and add the whole garam masala (Bay leaf, Cardamom, cloves, cinnamon stick and Star anise). Fry for a min.
• Add the fennel seeds and garlic ginger paste and fry till the raw smell leaves.
• Then add the onion, green chillies and curry leaves. Fry for 2 mins.
• Then add the chicken, potatoes and tomatoes. Stir everything together, cover the wok and cook for 5-8 mins under medium high flame.
• Now add masala powders and salt. Fry till the oil separates. Keep the wok covered.
• Add the grinded masala together with 1/4 cup water and cook under low flame.
• Chicken kurma is ready when the oil comes to the surface of the gravy.
• Serve this with Chapati/ Naan garnished with chopped coriander leaves.

Chicken Masala

Ingredients:

1/2 kg Chicken (Cut into small pieces)

8 cloves of Garlic (peeled and halved)

2 Onions (Finely sliced)

2 Tomatoes (Quartered)

3 Green chillies (slit)

3 strands of curry leaves

1 tbsp garlic ginger paste

1 Bay leaf

3 whole Cardamom

3 cloves

1 cinnamon stick

1 Star anise

1 tbsp Fennel seeds

1/4 tsp Fenugreek seed

11/2 tbsp Chicken masala (Chicken curry powder)

1 tbsp special masala (Chilli pwdr + Cumin Pwdr + Turmeric Pwdr)

1 tsp garam masala

1/2 seasoning chicken cube

1 tbsp coconut milk

1/2 cup water

Few stalks of Coriander leaves

2 tbsp oil

1/2 tbsp Pure ghee

Salt to taste

Method:

• Heat oil in a wok and add the whole garam masala (Bay leaf, Cardamom, cloves, cinnamon stick and Star anise). Fry for a min.
• Add the fenugreek and fennel seeds together with garlic ginger pastes and fry till the raw smell leaves.
• Then add the onion, green chillies, garlic pieces and curry leaves. Fry for 2 mins.
• Then add the chicken and tomatoes. Stir everything together, cover the wok and cook for 5 mins under medium high flame.
• Then add masala powders, seasoning cube and salt. Stir fry till the oil separates from the masala. Add water, cover the wok and cook for further 10 mins.
• When chicken is cooked, add the coconut milk and stir fry for another 3 mins. Add the ghee and give a final stir and switch off the stove.
• Serve it hot garnished with chopped coriander leaves.

Chicken 65

Ingredients:

1/2 kg Chicken (Cut into small pieces)

1 tsp Garlic ginger paste

2 tbsp Thick yogurt

1/4 tsp Turmeric powder

1 tbsp Coriander powder

11/2 tbsp Chilli powder

1/4 tsp Garam masala

A pinch of red food colouring

1 tsp lime juice

salt to taste

Oil for deep frying

Method:

• In a large bowl, combine the masala powders, garlic ginger paste, lime juice, yogurt, food colouring and salt. Rub everything together with fingers.
• Marinate the chicken pieces with the paste for atleast 4-5 hours in the refrigerator, if possible overnight.
• Heat enough oil in a deep pan or kadai. Fry the chicken pieces in batches till it is crispy and well browned.
• Serve it pipping hot garnished with sliced onions and lemon wedges.

Roasted Chicken with Rosemary

Ingredients:

1 chicken

1 tsp sea salt

2 tsp freshly ground black pepper

1 White Onion (Quartered)

1/2 lemon

7 cloves of garlic

6 fresh rosemary sprigs

1 tbsp lemon zest

olive oil

Method:

• Rub the chicken all over inside the cavity and outside on the skin with salt, ground pepper and lemon zest. Leave it in the fridge for atleast few hours or overnight.
• Preheat oven to 375 degree F or 190 degree C.
• Take the chicken out of the fridge and rub it all over with olive oil. 
• Now stuff the chicken cavity with the garlic cloves, onion, lemon and rosemary, then put the chicken into a roasting tray and cook in the preheated oven for around 45 mins to 1 hour or until the juices run clear. 
• Remove the chicken to a plate. 
• Let the chicken rest for atleast 15 mins before carving.

Chicken Peratal

Ingredients:

1/2 Chicken (Cut into medium size pieces)

3 Onions (Finely sliced)

3 Tomatoes (Quartered)

3 Green chillies (slit)

5 cloves of Garlic (peeled and halved)

5 strands of curry leaves

1 Bay leaf

2 whole Cardamom

2 cloves

1 cinnamon stick

1 Star anise

1 tbsp Fennel seeds

1/4 tsp Fenugreek seed

1 tbsp garlic ginger paste

1 tbsp Chicken masala (Chicken curry powder)

2 tbsp special masala (Chilli pwdr + Cumin Pwdr + Turmeric Pwdr)

2tbsp coconut milk

1 cup water

1/2 seasoning chicken cube

Few stalks of Coriander leaves

2 tbsp oil

Salt to taste

Method:

• Heat oil in a wok and add the whole garam masala (Bay leaf, Cardamom, cloves, cinnamon stick and Star anise) and fennel seeds. Fry for a min.
• Add the fenugreek seeds, garlic ginger pastes and fry till the raw smell leaves, then add the onion, Curry leaves and green chillies. Fry for 2 mins.
• Then add garlic pieces and chicken. Stir everything together, cover the wok and cook for 5 mins under medium high flame.
• Then add tomatoes, masala powders, seasoning cube and salt. Stir fry for 2 mins. Add water, cover the wok and cook for further 10 mins.
• When chicken is cooked, add the coconut milk and cook for another 3 mins.Switch off the stove.
• Serve it hot garnished with chopped coriander leaves.