Andhra Style Green Chilli Chicken

Andhra Style Green Chilli Chicken

Today's recipe is a delicious and spicy Andhra style green chili chicken. This is the fourth recipe I am sharing for this year's Christmas menu. This is a spicy notch up to the regular dry chicken roast recipe. Chicken lovers will love this simple, yet flavorful chicken with the enticing flavor of chilies and spices. For me, this is absolute comfort food and has the deep essence of homey South Indian food. It is perfect with steamed rice and rasam. I spent most of my childhood in Andhra Pradesh and most of my childhood memories are surrounded by flavors of Andhra food. Andhra cuisine is known for its diversity- it is rich, tangy, hot and flavorful. They have some of the best spiciest delicacies and I have already shared some of my favorites like pulihora, Andhra fish curry, gongura pickle, Aavakaya,etc.

Andhra chili chicken is common in the restaurant menu in Bangalore and Delhi. But it is not the regular Indo Chinese chilly chicken that you find all over India. This chicken recipe is made with fresh green chilly. The green chilly paste is the main ingredient of the marinade. Fresh, slender Indian green chilly is packed with flavor. It adds a fierce heat to curries and has a spicy pungent flavor. You can cut back on chilly powder and black pepper powder. The spiciness is balanced with the sourness from yogurt, lemon juice and the flavors of earthy spices.

Back home this is a common chicken recipe and mom makes this often. She also has her own special homegrown green chili, a kind of long thin variety that is less spicy. She often says the smaller the chilly the spicier it will be! The trick here is to get as much of flavor as possible from green chilly and not the intense heat. Removing the seeds and scraping the membranes that hold the seeds will make it less spicy. You can also use a combination of hot and sweet peppers/chills. You can also add sliced green chilly in hot oil and fry for a minute. This will help to infuse the oil with chilly flavor but not the intense heat. Remove the fried chilly from the oil. If you like you can use it as a garnish before serving. Try this yummy chicken and let me know how it turned out for you.

To make the marinade for this chilly chicken, you will need lots of green chilly. The marinade has green chilly, ginger and garlic with the flavor of earthy spices, like cumin, and garam masala. It is also slightly tangy with the addition of yogurt/ curd and lemon juice. Yogurt also helps to keep the meat soft and juicy. Add curry leaves for authentic south Indian flavor.
What makes this chicken special is the spicy thick masala coating. The trick to get the perfect dry roast chicken is to not adding water. The chicken oozes out water and cooks. Once all the water evaporates and the chicken is cooked reduce the heat to low medium and allow the chicken roast and get slightly crispy. Roasting the chicken will give a unique aroma.

I have shared a lot of chicken recipes in this space. Here are a few chicken recipes if you are interested.
 Spicy Almond Chicken
Korean Chilli Garlic Chicken
Chicken Cutlet
Jamaican Jerk Chicken
Chicken Liver Fry
Malabar Chicken Fry
Coq au Vin/ Anglo Indian Rooster Curry

Andhra Style Green Chili Chicken

Cooking time- 20 minutes
Recipe type- Chicken side dish
Cuisine- Andhra/ Indian

Ingredients
Chicken- 1 lb
Turmeric powder- 1/2 tsp
Yogurt- 1 tbs
Cumin powder- 1/2 tsp
Garam masala- 1 tsp
Coriander powder- 1 tsp
Sliced green chilly- 2 (optional)
Salt to taste
Lemon juice- 1/2 lemon
Curry leaves- a few
Oil as needed
Ghee- 1/2 tsp

To make the paste
Green chilly-6-8
Ginger- 1 inch thick piece
Garlic- 5-6 pods
Coriander leaves chopped- 1 tbs
Shallots- 1 or 2
Cashew nuts- 3-4

Wash and clean the chicken. You can use chicken with bones or boneless chicken. Pat dry with a paper towel. Marinate with salt, turmeric, and yogurt. Set this aside for 10 minutes.
Make a smooth paste of green chilly, ginger, garlic, coriander leaves, shallots, and cashew nuts. Marinate the chicken with this paste, Mix well and set aside for at least half an hour.
Heat oil in a pan and add sliced green chilly. Saute for a minute, drain the fried chilly and set aside.
In the same oil add the marinated chicken. Saute and fry for 3-4 minutes or till the chicken changes color to slightly brown. Cover and cook for 5 minutes. There is no need to add water. The chicken oozes out water and will cook. Once all the water evaporates and the chicken is cooked reduce the heat to low medium. Add garam masala, coriander powder and cumin powder and curry leave. Mix well and allow the chicken roast and get slightly crispy. To finish off add 1/2 tsp of ghee, lemon juice and garnish fried green chilly. Serve warm with steamed rice, fried rice or with bread.

You might also like,
Kerala Chicken Curry
Gongura Chicken Curry
Chicken Liver Fry
Malabar Chicken Fry
Chicken Peralan
Chicken Thoran

Try it,
Hope you will all enjoy!

Malabar Chicken Fry- Easy Crispy Chicken Fry

Malabar Chicken Fry

Hello Friends! Today's recipe is a delectable fried chicken. This is a zesty chicken fry, that is perfectly crispy, spicy and aromatic.
Now it is no secret, almost every non-vegetarian loves crispy fried chicken. I also love crispy fried chicken. Well, its been raining for the past two days. But the gloomy cold weather has not damped my spirit. All I wanted was something crispy fried with hot piping black tea. Often it tends to happen that we crave fried chicken, especially on cold rainy days. I am sure you will agree :) So yesterday I made chicken pakoras and today made this crispy fried chicken. You can serve this as a snack, appetizer or as a side dish with rice,pathiri or parotta.

This spicy and crispy chicken fry is super yummy. This recipe is inspired from the Malabar region of Kerala. Have you ever tried Malabar recipes? It is a whole new thrilling world of flavors. Malabar was an early trading port and has a unique cuisine with strong European and Arabic influence. Their food reflects its unique culture and is varied and rich in flavor.

This Malabar chicken fry is finger-licking good, crispy on the outside and succulent on the inside with the flavors of earthy spices and roasted coconut. Well does that not sound good? It is also an easy recipe. Give this recipe a try you will surely love it.

It is best to marinate the chicken overnight. The marinade has ginger and garlic, and earthy spices. I have used some yogurt too in the marinade. Yogurt helps to keep the chicken moist. For best results marinate overnight and keep it in the refrigerator. Fennel seeds, garam masala, mint, and vinegar enhances the flavor of the marinade.

As for the spiciness, you can adjust as per your liking. I have used Kashmiri chili powder. It is less spicy and has a good color. You can soak chilly and make a paste or use the store brought Kashmiri chili powder. 

 This chicken is deep-fried but you can also shallow fry or use the air fryer. You are going to love it every way. When deep-frying makes sure that the oil is hot before adding the chicken. You can reduce the heat to medium while frying. If the oil is not hot enough the chicken will become soggy and less crispy.

Use coconut oil for authentic Kerala flavor. The delicate flavor of curry leaves, fried ginger and roasted coconut that is used as garnish enhances the flavor and adds a sweet crunch. If you are not a fan of roasted coconut, you can serve with fried onions or just by itself.

It tastes best when warm and crispy. Serve it as a party appetizer. You are going to amaze your friends and guests.

Recipe for Malabar Fried Chicken

Ingredients

Chicken - 3/4 kg
Yogurt- 2 tbs
Pepper powder- 1/2 tsp
Salt to taste
To make the marinade
Ginger- garlic paste-1 tbs
Green chilly and mint paste- 1 tsp
Kashmiri chilly powder- 2 tbs
Pepper powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Garam masala- 1 tsp
Fennel powder- 1 tsp

Vinegar or lemon juice- 1 tsp
Salt to taste
Oil for frying - 2 1/2 cup
For Garnish
Coconut grated- 1/3 cup
Curry leaves- a few
Thinly sliced ginger- 2 tsp

Clean and pat dry the chicken drumsticks( remove the skin) and make two or three gashes. Marinate with yogurt, pepper powder, and salt. Refrigerate this overnight or at least for an hour.

Mix the ingredients listed under marinade. Reserve half tsp of the marinade and use the rest. Squeeze off some of the yogurts marinade from the chicken and pat dry. Spread the second marinade and set this aside.

Note: If you are using the deep fry method and wish for longer hours of marinade do not add vinegar or lemon juice. Add these only half an hour before cooking. Mix the rest of the ingredients and keep refrigerated for one or two hours.

Deep fry method 

Heat oil in a pan. When the oil is really hot, carefully slide in the chicken pieces. Do not overcrowd the pan. Reduce the heat to medium and fry for four to five minutes before turning to the other side. Continue frying on both sides until it is nice and crispy. This will take about 12 to 15 minutes. Drain on paper towels and fry the next batch.

To fry the garnish mix the reserved marinade with coconut, sliced ginger, and curry leaves. In a pan heat one tbsp of the oil that you fried the chicken and add coconut mixture and fry. When it becomes crispy and golden brown sprinkle it over the fried chicken. 

Shallow fry method

Heat oil in a pan. When hot add the chicken pieces and fry till one side is golden brown. Using a spatula flip and turn to the other side.Cover and cook in medium flame for 8-10 minutes. Remove the lid, if necessary add one or two tbs of oil and continue frying till it is nice and crispy on all sides. 

Remove the chicken and in the same pan mix the reserved marinade with coconut, sliced ginger, and curry leaves. Saute till it is crispy and golden brown. Sprinkle it over the fried chicken. 

Serve this with rice, chapatis, parottas or pathiri.

You might also like
Kerala Chicken Fry
Kudavu Chicken Fry
Chicken Cutlet
Chicken Pops
Indian Spice Roasted Cornish Hen
Quail/ Kada Fry

Like to try more chicken recipes, check 100 Chicken/ Meat Recipes

Try this..

Hope you will all enjoy..

Chicken Fry- Kodavu style (Coorg)

Chicken fry Kodavu style (Coorg)

Kodavu Chicken fry is very yummy and easy to make chicken recipe. I love experimenting with chicken and one of my cousins shared this beautiful recipe last week. This delectable chicken fry is from Kodugu or Coorg. Coorg is a picturesque hill station and a dream destination. I had already tried the Coorg pepper pork. It had a unique taste and got me intrigued by this beautiful cuisine. I wanted to try this recipe and glad I tried.
 
The star ingredient in this recipe is kachampuli or Coorg vinegar. Kachampuli is a fruit-based vinegar. It is extracted from ripe fruits of garcinia gummi guttu, a sightly fermented dark syrup. This seems to be one predominant flavor in most Coorg recipe-the sourness from kachampuli. Coorg pepper pork, that I tried earlier also had kachampuli.I have grown up eating curries with kudampuli and the taste is so relatable.

This chicken fry is beautifully balanced with the right combination of earthy spices and surprise sourness and is an extremely delicious chicken fry. The dry roasting the spices will bring out the essential oil and makes it more aromatic and flavorful. The spicy and tangy gravy is well coated on the chicken pieces and each bite will make you crave for more. Whether you choose to have it with steamed rice, curd rice or chapathi, this spicy and tangy chicken fry will give you the feel of an exotic meal. I am sure you will love the change. Try this and let me know how it turned out :)

Ingredients
Chicken - 1 lb
Turmeric powder- 1/3 tsp
Chilly powder- 1 tsp
Oil- 3-4 tbs
Onion- 1 medium
Chilly- 2
Ginger - 1 inch thick
Garlic- 5-6 pods
Curry leaves- a few
Kachampuli- 3/4 - 1 tsp

(or two piece kudampuli )
Coriander leaves- to garnish
Salt to taste

To roast and grind
Coriander- 2 tsp
Cumin - 1/2 tsp
Mustard seeds- 1/2 tsp
Pepper powder- 1/2 tsp
Cloves- 2- 3

Cut chicken into small pieces and marinate it with turmeric, salt and chilly powder.Set aside for half an hour.
Dry roast all the ingredients listed under roast and grind and make it into a fine powder.

Make a course mixture of onion, ginger, garlic and green chilly.

Heat oil in a pan and saute this crushed onion mixture and curry leaves. When it turns golden brown and the marinated chicken and stir fry for three to four minutes or till it changes color.
Add 1/3 cup of water, cover and cook for three to four minutes.

Add kachampuli and salt if needed and cover and cook till the chicken is done.Add the roasted spice powder and fry in low flame till all the water is absorbed and the masala get coated on the chicken pieces. Sprinkle chopped coriander leaves and switch off the flame.
Serve with steamed rice, curd rice, ghee rice or with chapati.

You might also like,
Chettinadu Pepper Chicken
Kerala Chicken Roast
Spicy Almond Chicken
Jamaican Jerk Chicken
Kerala Chicken Fry


Try this,
Hope you will all enjoy!

Murgh Chukandar/Beetroot Chicken

Murgh Chukandar/Beetroot Chicken

Murgh Chukandar is a tasty chicken curry with wonderful natural bright red color. This color is from beetroot as the name suggests- chukandar means beets in Hindi and Urdu. You can also make with gosht/mutton. I am not sure about the origin of this recipe but it is popular in Northern India and Punjab and it is made during cold winter months.

I love recipes with beetroot,but never thought of adding to meat. Beetroot has an earthiness and sweetness to it which complements with the flavor of earthy spices and kick from the chilies.The bonus is its beautiful vibrant color. This chicken curry has the right balance of sweet,sour,heat and flavor and was beyond what I expected. This humble chicken curry when paired with rice and naan gives you the satisfaction of homey comfort food.

Beetroot is a super food and is a great source of iron and folate. It is said to purify blood and reduce blood pressure. It also contains nitrates,magnesium and other antioxidants.Many have a love hate relationship with beets due to its distinctive earthy flavor. To reduce it fry beets in oil before adding to the curry. You can also roast or bake it.This roasting brings out the natural sweetness of the beets and reduces the earthy flavor.  Beetroot is very healthy and if you are looking for some healthy options,try incorporating beets in your diet. Try this yummy chicken curry,you will surely love it.

 

How to make Murgh Chukandar/Beetroot Chicken

Cooking time- 30 minutes
Recipe type- Side dish/ Curry
Cuisine - Indian

Ingredients 
Chicken- 2 lb
Beetroot - 1/2 lb
Tomato    1
Onions-   2  medium
Chilly powder- 2  tsp
Kashmiri chilly power- 1 tsp
Ginger  -   2 inch thick
Garlic-      8-10
Green chilly-3
Yogurt- 1/2 cup
(Thick tamarind pulp- 1/4 cup)
Turmeric powder- 1/2 tsp
Coriander leaves chopped- 2 tbs
Ghee- 1 tsp
oil
salt to taste
 Mustard seeds- 1/2 tsp
Cumin seeds- a pinch

To roast and make a fine powder
Coriander seeds-1 tbs
Cumin seeds- 1/2 tsp
Star Aniseed-2
Bay leaves-2
Stone flower-1
Fennel seeds- 1/2 tsp
Green cardamon-4
Black cardamon-2
 Black pepper- 1/2 tsp
nutmeg- a small piece
mace-1

Wash and peel the beetroots. Cut them into small cubes. Add a tbsp of oil in a frying pan and saute the beetroots until lightly browned. Set aside half of the cooked beets and puree the rest.
(You can slice it and roast in the oven or wash the beet and wrap in aluminum foil and bake. Peel off the skin and make a puree.Traditional way is to boil the beets and reduce till all water evaporates.)
 
Roast the spices in a low flame till there is a nice aroma. Make it into a fine powder.
Make a course paste of onion, green chilly, ginger and garlic.
Cut, clean and marinate the chicken with yogurt, chilly powder and salt.Keep aside for half an hour.

Heat oil in a heavy bottom pan and add mustard seeds, cumin seeds and one bay leaves. After a minute add the onion paste and saute till oil separates. Add turmeric powder,tomatoes and saute till it is soft.Now add the marinated chicken and pureed beetroot roast in a medium flame till all the masalas are well coated and the chicken starts oozing its own water. This will take about four to five minutes.Close the lid  for two minutes and cook in a medium flame. At this stage the chicken will cook in its own juice. After two to three minutes add 1 cup of water and check salt. Close the lid and cook for 15-20 minutes or till the chicken is almost done. Add the roasted spice powders and the cooked beet cubes.Simmer  and cook till the curry thicken and  reaches the desired consistency . Switch off the flame after a minute and garnish with coriander leaves. Serve warm with rice,naan or chapati.

Try this,
Hope you will all enjoy!

Indian Spice Roasted Cornish Hen

Indian Spice Roasted Cornish Hen

Roasted Cornish hen can be a perfect recipe for any occasion or small  parties. Roasting cornish hen doesn't need to be intimidating . I have this about whole chicken and turkey, so I tried this one. This is a very basic recipe for Cornish hen  . This is a yummy roast hen with spicy Indian marinade.I tried this recipe for Christmas and it can out perfectly cooked.It is spicy and crispy outside and juicy in the center. This recipe is delicious and easy to make with wonderful flavor of aromatic earthy spices, garlic and the spice kick from dry red chilly. Try this, you will surely love it.

Ingredients
Cornish hen- 2
Ginger garlic paste- 2 1/2 tsp
Butter- 2 tsp
Kashmiri chilly powder- 2 tsp

(Add as per your tolerance ) 

Dry red chilly- 2

Coriander seeds- 1/2 tsp 

Black pepper- 1/2 tsp

Fennel seeds- 1/2 tsp

Turmeric powder- 1/4 tsp

Garam Masala powder- 1 tsp

Lemon juice- a few drops

Oil- 1 tsp

Lemon wedges-3-4 slices

Garlic pods- 4

Salt to taste

Clean the cornish hen and pat dry the outside and the cavities. Remove the skin and make a few gashes.If you wish you can keep the skin on.Sprinkle salt and pepper both outside and the inside.

Dry roast coriander seeds, fennel seeds, dry red chilly and black pepper. Roast in the low flame for 4-5 minutes. When it cools down make it into a course powder.

In a bowl mix chilly, turmeric powder, garam masala,ginger garlic paste, butter and the roasted spice powder and salt. Mix well and marinate the hens this paste. Spread it evenly on the top and also inside the cavities. If you making with skin on loosen the skin first with your finger  spread marinade in between the skin. Pat and spread the marinate . Cover and refrigerate over night or at least for two hours.

Layer the roasting pan with aluminum foil.Place the Cornish hen on the rack of a roasting pan. Squeeze lemon juice and oil over the hen and loosely stuff the cavities with lemon wedges, a slice of onion and two garlic cloves.

Pre heat oven to 375 degree F. Bake for 25 minutes and then reduce the heat to 300 degree F heat and bake for another 25 minutes.If there is juice in the bottom of the pan,you can use this to baste the hen. Brush or pour this juice over the hen.This will keep it moist.The meat is cooked when the internal temperature at the thickest part of the meat 165 degree F(use a meat thermometer) or till the juice run clear.If you want to roast it crispy on the outside turn oven setting to broil for 4-5 minutes. Take it out of the oven and loosely cover it with aluminum foil for 10-15 minutes.

Try this,
Hope you will all enjoy!

Jamaican Jerk Chicken

Jamaican Jerk Chicken

Jerk chicken can be grilled or baked and is a no fuss chicken recipe. Jerk refers to the wet marinade that makes this chicken so flavorful and yummy. You can find pre made jerk dry rub mix in the store but this time I decided to try making my own home made marinade. Scotch bonnet or the habanero chilly , all spice berries, scallions, herbs and pineapple imparts the meat with a  right balance of sweet heat and flavor.The flavors are dominant and awaken your senses.

This is a home made version of the jerk chicken. There is a time honored cooking technique and the  real jerk chicken is cooked over charcoal which gives it a smoky flavor.  I adapted this recipe form the cook book Chicken :60 Simple Recipes for Great Home Cooking. Try this you will surely love it.

Ingredients
Chicken joints- 4
Shallots- 3
Scallions- 2 chopped
Habanero-4-5
(this is less spicy than scotch bonnet
adjust according to taste)
Thyme- 1/2 tsp

Ginger and garlic paste- 1 tsp
All spice berries- 1 tbs
Black pepper- 1/3 tsp
Cinnamon- 1/3 tsp
Nutmeg- a pinch
Pineapple chopped-3 tbs
Dark brown sugar- 1 tbs
Rum - 1 tb(optional)
Salt to taste
Oil- 2 tbs

Clean and pat dry chicken and set aside.
Put the rest of the ingredients into a food processor and blend into a smooth thick paste. Adjust according to taste or the spice level. You can double the recipe and store in refrigerator for one week.
Make deep slashes on the chicken and marinate the chicken with this paste. Refrigerate it over night or for at least three hours.
Place the marinated chicken into a roasting pan and roast in pre heated oven at 400 degree f for 30- 40 minutes.
Serve with rice. I served with Brown rice with coconut and green peas. You can also serve this with some salad for a filling tasty meal. Happy Cooking!

You might also like,
Caribbean Mango Chicken
Chicken Piccata
Korean Chilli Garlic Chicken
Baked Mexican Chicken
Korean Fried Chicken
Honey Bourbon Chicken

For more chicken recipes check 100 Chicken/Meat Recipes

Try this,
Hope you will all enjoy!

Coq au Vin/Anglo Indian Rooster Curry

Coq au Vin/Anglo Indian Rooster Curry

Coq au vin is a traditional French recipe of chicken/rooster cooked or braised in red wine. The first time I read about this recipe was from Julie Child's cook book. Recently I found this recipe which is an Anglo Indian version of Coq au Vin. I tried this Indian version and instantly fell in love with the recipe.This recipe is adapted from here

Ingredients
Chicken/rooster- 1 Kg
Potatoes- 250 grams
( or you can add carrots)
Onion- 3 medium
Tomatoes- 3-4
Garlic- 5-6
Ginger paste- 2 tsp
bay leaf-2
Chilly powder- 1 tbs
Coriander powder- 1 tsp
salt to taste
Chopped coriander leaves- 2 tbs
Clove powder- a pinch
Cinnamon- 1/8 tsp
Black pepper powder- 1/2 tsp
Red wine- 1 1/2 cup
Vinegar- 2 tsp
Cognac/brandy-2 tbs (optional)
Oil
salt and sugar

Wash and clean chicken and marinate with ginger garlic paste, chilly powder, coriander powder, masala powder, pepper, salt sugar, brandy and vinegar. Set aside for at least two hours.

Heat oil in a pan and add chopped onion, bay leaves and saute till translucent.
Add the marinated chicken and sear it in high heat till the meat changes color and slightly brown on the crust.
Pour tomato puree and red wine and mix well. Cook till meat is half done and add potatoes or carrots. Add 1/2 cup of water cover and simmer for 15 minutes or till the meat is cooked and gravy thickens. garnish with chopped coriander leaves.
Serve with rice or bread.

You might also like,
Country Captain/Mild Chicken Curry with Saffron 
Kerala Chicken Curry
Malabar Chicken Curry
Butter Chicken
Chicken Kurma
Mughlai Chicken

Try this,
Hope you will all enjoy!

Gongura Chicken Curry

Gongura Chicken Curry

Gongura  chicken curry or chicken curry with sorrel leaves is very popular in Andhra Pradesh. Sorrel leaves have nutritional value and is known for it tangy taste. It is used to make dal/lentil curries and also added in chicken and mutton curries. This spicy tangy chicken curry is a great accompaniment with rice or chapati.This is not the authentic Andhra curry but a home style version that my mom used to make. We spend several years in Andhra and mom picked up the food culture and Andhra and experiments several recipes and this is one is a family favorite. Try this simple, spicy and aromatic chicken curry,you will surely love this .

Ingredients
Chicken- 1 1/2 lb
Sorrel leaves/gongura leaves- 1 big bunch
Onions-   3  medium
Green Chilly- 2
Chilly powder- 2  tsp
Kashmiri chilly power- 1 tsp
Ginger  -   2 inch thick
Garlic-      8-10
Garam Masala- 1 tsp
hing- a pinch
Bay leaves-2
Coriander powder- 2 tsp
Roasted cumin powder- 1/4 tsp
Pepper powder - 1/2 to 3/4
Turmeric powder- 1/2 tsp
Tomato    1
Curry leaves
Coriander leaves chopped- 2 tbs
Oil
Salt to taste

Separate gongura leaves from the stem. You can discard the stem. Wash the leaves and drain. Coarsely chop the leaves and set aside.Heat half of the oil in a pan and add the chopped leaves and saute till the greens wilt. At first it will look mushy and later will become dry. Saute till you see oil separating and the leaves changing to darker color. Switch off the flame. You can either make his into a paste or just mix into the curry later.

Lightly dry roast the spice powders. Cut, clean and marinate the chicken with this spice powder, salt ginger garlic paste and keep aside for half an hour.

Heat oil in a heavy bottom pan and add bay leaves,onions,green chilly and curry leaves and saute till onions turn golden brown. Add tomatoes and saute till it is soft.Now add the marinated chicken and roast in a medium flame till all the masalas are well coated and the chicken starts oozing its own water. This will take about four to five minutes.Close the lid  for two minutes and cook in a medium flame. At this stage the chicken will cook in its own juice. After two to three minutes add add 1 1/2 cup of water and check salt. Close the lid and cook for 8-10 minutes and stir occasionally. At this stage add the cooked gongura leaves and garam masala and mix well.Simmer for another 8-10 minutes or till the curry reach the desired consistency . Switch off the flame after a minute and garnish with coriander leaves. Serve warm with rice or chapati.

Try it,
Hope you will all enjoy!

Chicken Shawarma

Chicken Shawarma

Today's recipe is a home made version of chicken shawarma. Shawarma is a popular sandwich of the middle east and is a favorite fast food. No one can resist this delicious sandwich of spiced meat wrapped in pita bread and drizzled with a delicious and tangy yogurt based sauce.The source of inspiration is Dedemed in youtube. I combined some recipes and ended up with a marinade flavor which my family enjoyed .The original meat used in shawarma is slow cooked chicken very similar to rotisserie chicken.But you will get almost the same results if you thinly slice chicken and use a grill pan.

In the spice mix I used a little of sumac ( it is optional). It is part of middle eastern cooking and has a tart flavor and enhances the taste of seafood,meat and salads.Sumac has a very inviting fruit tart flavor which you will love,but if you do not have sumac you can very well substitute it with lemon.You can use either chicken or mutton and your own combination of salad vegetables.

Ingredients
Pita bread-3 ( I used store brought ones)

Marinade for chicken
Chicken (boneless) - 1 lb
Spices-cinnamon-1 inch piece, clove-2 nutmeg- a small piece,
black pepper- 1/2 tsp, cardomon-1,cumin a pinch..Make this into a fine powder
(you can substitute this with Curry powder)
chilly powder- 1/2 tsp
Sumac- 1/2 tsp
garlic paste- 1/2 tsp
olive oil- 2 tsp
Salt and few drops of lemon juice.


To Make Sauce
Tahini- 1/2 cup
Yogurt- 3 tbs
salt to taste
lemon juice- 1/2 lemon
( or you can use a combination of mayo,yogurt
and lemon juice)

For garnish
Onion- 1/2 finely chopped
Tomato -1 finely chopped
Chopped coriander or parsley- a hand full
Cucumber pickle or any vegetable pickle (optional)

Cut chicken pieces into thin strips.Mix all ingredients listed under chicken marinade and keep the chicken marinated for at least an hour. For best results marinate in refrigerator for at least six hours.
Using a mixer or a food processor combine all ingredients listed under sauce into a uniform mixture. You can also add one pod of garlic for extra flavor.
Heat two tsp of olive oil in a pan and  fry chicken till it is cooked. This will take about six to eight minutes. Allow to cool.
For garnish chop onions, tomatoes and parsley and also thinly slice pickles.
Now to assemble, place pita bread flat on a plate and spread a little of the sauce. Place a little of chopped vegetables,pickle and the cooked chicken . Drizzle a little bit of sauce and tightly roll it.Cover with foil and place it on the hot pan so that it gets a little warmed up..Serve and Enjoy!

Try this..
Hope you will all enjoy

Citrus Baked Chicken

Citrus Baked Chicken

Here is the recipe for an easy baked chicken with the refreshing and lively citrus and garlic flavor.I was looking around for a sticky citrus flavored chicken and found some very tempting recipes in the net. I tweaked some recipes into one that suits my preference and taste and it came out delicious. This is a great recipe for simple and quick meal. Marinated the chicken and leave it in the fridge overnight(for better results) and  place it in oven and bake.I have used orange marmalade,sugar free variety to baste the chicken and give it a rich tangy, sweet coating and glaze.

Ingredients
Chicken Drumsticks- I used 4

For the marinade
Juice of one orange
Juice of half lemon
Lemon zest- 1/2 tsp
Orange Zest - 1/2 tsp
Garlic paste- 1 tsp
Ginger paste- 1 tsp
Soya sauce- 3 tsp
Vinegar- 1 tsp
Pepper powder- 1/2 tsp
Shredded chilly- 1/2 tsp (optional)
Cloves - powdered-3-4
Cinnamon powder- a pinch
Sugar- 1 tsp
Salt to taste
Oil- 2 tsp

To baste the chicken
Orange Marmalade-3 tsp
Orange juice- 1/2 orange
Crushed garlic-2 pods
Soya sauce- 1 tsp
 

Clean and remove chicken skin and pat dry (removing the skin is optional). If you like you can make slits in chicken so that the marinade penetrates.Whisk all the ingredients listed under marinade and mix with the chicken. Cover and put it in the refrigerator over night or at least for three hours.

Preheat oven to 400 degrees. Place in a foil lined baking pan. Arrange the marinated chicken pieces leaving little space between them. Bake for thirty minutes.

While the chicken is baking, whisk together the marmalade, soy sauce orange juice and crushed garlic.Take the chicken out and baste (using a pastry brush) with the marmalade mixture. Reserve a little for later use.Return to the oven and bake for another 15 minutes or till the outer gets a caramelized color . Baste once again and put it back into the oven for 5 more minutes. Let it cool down a bit before serving.

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Hope you will all enjoy.

Kozhi Nirachathu (Malabar Stuffed Chicken)

Malayalees especially from Malabar needs no introduction to this dish. It is one of the popular dishes among the Malabar Muslims. It is stuffed and roasted chicken and is usually made on festive occasions.The cuisine  of Malabar is rich and has many unique recipes and this stuffed chicken has a unique flavor and taste..no wonder it is so popular!

Kozhi nirachathu means stuffed chicken.The stuffing is a spicy onion and egg masala. This recipe invokes some sort of traditional and nostalgic feeling of good old times,with joint families and huge gatherings and bountiful supply of food. Here I have used Cornish hen, it is small and is perfect for one family dinner.

This is the first time that we tried this recipe.We made it as part of our Christmas dinner and is now a family favorite.Recipe source is from here

Ingredients
To marinate
Whole chicken-1
Red chilly powder- 1 tsp
Turmeric powder- 1/2 tsp
Salt to taste
Lemon juice- a few drops

For the stuffing
Onion sliced- 1 medium
Egg-1
Ginger-1 inch thick
Garlic- 2-3 pods
tomato- 1/2
Turmeric powder- a pinch
Chilly powder- 1/3 tsp
Fennel powder- 1/3 tsp
cloves-2
Cashew nuts- 5-6
Raisins- a few
Coriander leaves chopped- a little
oil- 2 tsp

For the masala
Onion sliced- 2
Ginger garlic paste- 2 tsp
Green chilly-2
Tomatoes-2
Chilly powder- 1 tsp
Kashmiri chilly powder- 1/2 tsp
Turmeric powder- a pinch
Coriander powder- 1 tsp
Garam masala- 1 tsp
Biryani masala- 1/3 tsp
Curry leaves-a few
Coriander leaves- to garnish
salt to taste
oil as needed

Remove the skin and clean the chicken thoroughly both inside and outside.Squeeze and rub lemon juice inside the cavity and wash it thoroughly.Cut slits to allow the marinade to penetrate. Mix all ingredients listed under marinade into a smooth paste and rub all over the chicken and apply in the inside too. Allow this to marinate for about an hour.

Boil eggs and remove the shell and keep aside.
To prepare the stuffing heat oil in a pan and add cashews and raisins followed by ginger and garlic. Saute till raw flavor disappears .Add onions and fry till golden brown. Add tomatoes and cook till it becomes soft. Finally add turmeric powder, chilly powder fennel powder and coriander leaves. Saute for one more minute and switch off the flame.Allow this to cool.

To stuff the chicken.
Into the cavity first stuff the egg followed by the above masala. Do not over stuff the chicken.Bring the legs together and using a twine tie the legs. Pull the wings together to the front and tie them.
In a wide fry pan heat 1/4 cup of oil and place the chicken. Cook in medium flame till it gets fried slightly browned up.Turn around and fry the other side. Similarly rotate the chicken and brown up the sides. This will take about 8-10.Mean while pre heat oven to 350 degree F and grease a baking dish. Place this fried chicken in the baking pan and bake for about 25 minutes.

To make the masala gravy
Use the same pan in which the chicken was fried. Heat and add sliced onion and curry leaves and saute till golden brown followed by ginger garlic paste and saute for about one minute. Add tomatoes and allow to cook till completely mashed up and oil separates. Add all the spice powders and fry till there is a nice aroma.Add 1/3 cup of water and simmer for about a minute. Place the baked chicken on top. Fully cover and coat with the masala and gently roast it in low flame  for another three to four minutes on each side till chicken gets coated with the masala and together they get slightly roasted. Serve this with pathiri or rice.

You might also like,
Kerala Chicken Fry
Tandoori Chicken
Indian Spiced Roasted Cornish Hen
Quail/Kada Fry
Nadan Chicken Curry
Baked Spicy Mexican Chicken

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Hope you will all enjoy.

Spicy Pomegranate Chicken

Spicy Pomegranate Chicken

This recipe is inspired by the Persian pomegranate chicken stew,Fesengen, which is chicken or duck cooked in a rich sauce of walnut paste and pomegranate molasses. This curry has an Indian touch.Pomegranate juice is readily available in supermarkets or you can squeeze your own from fresh pomegranate. Here I have used the fresh ones. The sauce is sweet and slightly tart and is a really satisfying dish and the flavors is exotic.

Ingredients
Chicken- 1 1/2 lb
Onions finely chopped- 2 medium
Garlic cloves-6-8

Potato- 1 small (optional)
Green chilly finely chopped-2
Turmeric powder-a pinch
Chilly powder- 1/2
Coriander powder-3/4 tsp
salt and pepper to taste

Pomegranate juice- 3/4 cup
Sugar- 2 tsp
Lemon juice- a few drops

Walnut roasted and powdered- 2 tbs
Cinnamon powder- 1/2 tsp
Nutmeg powder- 1/3 tsp
Cardamon powder- 1/3 tsp
Coriander leaves for garnish

Clean chicken and remove the skin. Pat dry and marinate with turmeric powder, chilly powder, coriander powder, salt and pepper and keep aside for half an hour.

In a saucepan mix pomegranate juice and sugar and bring it to a boil. Reduce flame and allow to simmer and thicken a bit. Add a few drops of lemon juice and keep aside.( You can use pomegranate molasses or just add the juice without boiling to the curry)

Roast walnut in a low flame for 2-3 minutes and using a mixer blend into a coarse powder. ( You can add more of this if you like up-to half cup to make the curry richer and creamier)

Heat oil in a pan and  add onions and saute till golden brown. Add chopped garlic, chilly and after a minute add the marinated chicken along with potatoes( if you are adding) and stir and fry till the chicken changes color and the masala is well coated. Add the roasted walnut powder and the spices- cardamon,cinnamon and nutmeg and the pomegranate juice. Cover and cook till the meat is tender. Garnish with coriander leaves.

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Hope you will all enjoy.

Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani

 Here is the recipe for the rich and fragrant Hyderabadi chicken biryani.This was on my to- do list for a long time.It is an elaborate process but once you taste this aromatic and filling rice delicacy you will feel that it is really worth the effort.The biryani masala is somewhat similar to the Kerala chicken biryani,but the addition of shahi jeera imparts a unique flavor to this biryani.

Ingredients
To make rice
Basmathi Rice- 1/2 kg
Salt as per taste
Bay leaf-2
Green cardomon-2
Black cardamon- 2
Cloves- 4

To make masala
Chicken- 1/2 kg
Sliced onion- 250 grams
Green chilly-4-5
Ginger paste- 2 tsp
Garlic paste- 1 1/2 tsp
Turmeric powder- 1/2 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3/4 tsp
Yogurt- 1 cup
Lemon juice- 1 lemon
Garam masala- 1 tsp
Coriander leaves- 1/3 chopped
Mint- a few

Shahi jeera- 1 tsp
Cinnamon- 1 inch thick
Black cardamon- 2
Cloves- 4-5
Bay leaves- 1

For layering and garnishing
Fried onions- 3/4 cup
Chopped coriander and mint leaves-1/2 cup
Green cardamon powder-1/3 tsp
Garam masala- 1/2 tsp
Warm milk- 1/2 cup
Saffron strands- a pinch
Melted Ghee- 1/4 cup

Heat oil in a pan (about 1/3 cup) and add all the sliced onions and fry till it is nice and crisp. Drain the excess oil and keep aside.

 Marinate the chicken with turmeric powder, chilly powder, salt, half of the fried onions, garam masala and ginger garlic paste and marinate for one hour in the refrigerator. After one hour mix in yogurt and lemon juice and keep aside for another 20- 30 minutes.

To make the rice bring six cups of water to a boil and add rice (soaked for half an hour). In a cheese wrap and tie the whole garam masala and drop into the boiling water( you can remove this when the rice is cooked). Add salt and stir occasionally. When it is 3/4 cooked strain and drain off the excess water. Using a fork make the rice fluffy and keep aside.

Mix saffron in warm milk and keep aside.

Heat two tsp of oil in a heavy bottom pan and add shahi jeera, green cardamon,cinnamon, cloves and bay leaf ( as listed under - to make the masala) and fry for a minute. Add the marinated chicken and saute till the chicken changes color and the masala gets sealed with the chicken. Cover and cook for about two minutes in medium flame or till the chicken is half done. Switch off the flame and do the layering.Sprinkle coriander leaves, a little of fried onions and layer half of the rice. On top of the rice spread fried onions, chopped coriander leaves and mint, a pinch of green cardamon powder and 1/3 tsp of garam masala. Put the final rice layer and repeat the same order of garnishing along with 1/3 tsp of garam masala and pinch of green cardamon powder. Pour the saffron milk over the rice and melted ghee. Close the lid and place little weight on top or seal using a dough made of maida(just like chapati dough). Put it in high for about two minutes. Reduce the flame to low and cook for about 15- 20 minutes. You can place the vessel on a tawa and then cook to avoid direct flame. Serve warm with raita or mirchi ka salan.

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Hope you will all enjoy..

Basil Chicken

Basil Chicken

This recipe is inspired by the classic Thai  basil chicken which is usually made with ground chicken.It is paired with steamed jasmine rice and is delicious and aromatic.All that beautiful  aroma comes from the basil leaves. So be generous and you will notices that the flavors get well combined with the fish sauce.It is a perfect blend of spicy,savory and sweet.

Ingredients
Boneless chicken- 1 lb
Basil leaves- a handful
Garlic cloves- 4
Ginger- 1 inch thick
shallots- 7-8 finely chopped
Soya sauce- 1 1/2 tsp
Fish Sauce- 1 tsp
Pepper powder- 1/2 tsp
Ground chilly- 1 tsp
Sugar- 1 tsp

Cut chicken into small pieces or strips. Heat oil in a heavy pan and add garlic and ginger and saute for a minute. Add shallots and saute till they change color. Now add chicken and pepper powder and stir fry in high till the chicken changes color and gets cooked.Add the sauces, sugar and the chilly paste and continue to fry till it gets well coated. Finally add basil and saute for another minute till the leaves welt . Serve with jasmine rice.

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Hope you will all enjoy...

Irachi Peera/ Spicy Chicken with Shredded Coconut

Irachi Peera

Here is a simple and quick  chicken recipe . It is popular in North Kerala and is usually made with mutton or beef . I have used chicken instead. I saw this in a popular show (Taste of Kerala) and I felt that it was somewhat similar to the South Kerala Kozhi Thoran which I had posted earlier. The major difference in this recipe is that shredded coconut is added only at the end of the cooking process which helps to retain the sweetness and crunchiness of coconut.It is a wonderful combination of  sweet and spicy. Try this recipe,you will surely love it.


Ingredients
1)Chicken- 1 1/2 lb
Thinly sliced onions- 3 medium
Green chilly slit-4
Ginger garlic paste- 2 tsp
Tomato - 1 medium
Turmeric powder- 1/2 tsp
Garam masla- 1 tsp
salt to taste
Curry leaves- a few

2)Thinly sliced onion-1
Whole red chilly- 2
Chilly powder- 1 1/2
Fennel powder- 1/2 tsp
Coriander powder- 1 1/2
Shredded coconut- 1 cup

Clean and cut chicken into small pieces. Mix all the ingredients listed under one together along with chicken and cook in a heavy bottom pan. Do not add water in the beginning. Chicken will shed its own water and start getting cooked. When it is half done add 1/2 cup of water cover and cook.
Heat oil in a pan and add whole red chilly, curry leaves and thinly sliced onion. Fry till the onions turn golden brown. Add chilly powder, coriander powder and saute till raw flavor disappears. Now add in the cooked chicken and mix and cook till all water evaporates and chicken becomes dry. Finally add the shredded coconut and fennel powder and mix well. After one minute switch off the flame. Serve with rice or pathiri.

You might also like,
Chicken Thoran
Kerala Chicken Roast
Chicken Liver Fry
Chicken Peralan
Varutharacha Chicken Curry
Spicy Chicken Mulakittathu

For more Chicken Recipes check 100 Chicken/Meat Recipes
Try this..
Hope you will all enjoy..