Spicy Chettinad Chicken Masala

Caution : This is Spicy !!! and Yummy !! ...
Ingredients:

Boneless Chicken - 1/4 kg
Onions - 1 finely chopped or minced
Tomato - 1 large diced
Ginger garlic paste - 3 tbsp
green chilies - 2 or 3
chili powder - 1/2 tbsp
coriander powder - 2 tbsp
turmeric powder - 1/2 tbsp
Pepper powder - 1 tbsp
Cardamom - 2, cloves - 4, cinnamon - 1 inch stick
Curry leaves - a hand full
Coriander leaves - hand full
oil - as required
salt - as required

Method:
Wash the chicken and marinate with 1 tbsp curd and 1 tbsp ginger garlic paste for at least 30 mins.
In a pan, heat oil, add the spices and stir till nice aroma comes out. Add curry leaves and green chilies.
Add the onions and stir well till golden brown.
Then add the ginger garlic paste and stir well for 2 mins.
Now, add all the masalas and little water and stir well. Let it cook well till some oil oozes out.
Now, add the tomatoes and stir. Let it cook for 2 to 3 mins.
Add the chicken and salt and stir well.. When the meat turns white add little water and close lid and cook. Let the chicken cook fully. Keep stirring till some water has drained out and the chicken masala is thick.
(You can adjust water level based on the consistency you want. )
Add the pepper powder, curry leaves , coriander leaves , cook for 2 mins and turn off flame..
Enjoy Spicy Chicken Masala with rotis or rice..

Ginger Chicken

Hmmm ...one of my favourite dish amongst all nonveg is Ginger Chicken...mmm it tastes heavenly. The fresh ginger aroma just gives me an out of the world experience...

The ingredients are so very simple ....I wonder why most of the restaurants dont have this dish :( ...so i prepare them at home ... :)) You can try it too ...

Here's what you ll need...

Ingredients:

Boneless Chicken ( 2 lb)

Ginger garlic paste - 2 tbsp
Chopped Ginger - 3 tbsp ( cut lengthwise)

Big Onion - 1 (medium size)

green chilli - 4 to 5

curry leaves - few

coriander stem and leaves - hand full

Soya sauce - 1 tbsp (optional)

Corn flour - 1 tbsp

Whole Pepper - 1 tbsp

Lime juice - 1 to 2 tbsp

Salt - to taste

Oil

For Ginger Chicken:

• Wash and cut the chicken into bite size pieces
• Add corn flour, lime juice, soya sauce and salt to the chicken and let it marinate for 30 mins
• Add the chopped onions, chillies, coriander stem and leaves, and curry leaves to a blender and make a paste. Keep aside.
• Heat 5 tbsp oil in pan ( Use a wide open pan ) , add the chicken pieces into pan. The chicken should be layered directly to the oil and not one on top of the other chicken. Water ozes out of the chicken. Let it cook till all the water has drained.
• Now, add the fresh ginger pieces and stir fry.
• Add the ginger garlic paste, and stir fry for 5 mins.
• Once the chicken has turned slight golden brown, add the onion-chilli-curryleaves-coriander leaves paste and stir well.
• Let it get cooked till the onion is nicely cooked and golden brown in color..
• Add salt to taste.
• Crush the pepper corns, and add to chicken. Drain out excess oil.
• Garnish with coriander leaves and lime juice.

This is a dry dish... Enjoy with Biriyani/ Fried Rice, chapathi, or just like that ..:)

Tips:

Try to use a non-stick pan to prepare this dish, in order to avoid sticking to the bottom.

Tandoori Chicken

Ingredients:

Chicken - 250 grams
Lemon juice - 3 tsp.
Red chili powder - 2 tsp.
Curd (Yogurt) As per taste
Garlic paste - 1 tsp.
Ginger paste - 1 tsp.
Garam masala powder - ½ tsp.
Mustard oil - 1 tsp.
Oil For basting
Salt As per taste

For Tandoori Chicken:

• Slice the chicken and make diagonal incisions all over.
• Mix 1 tbsp red chili powder, salt and 2 tbsp lemon juice. Apply this to the chicken and leave it for half an hour.
• Take Yogurt in a bowl, add red chili powder, salt, lemon juice, Ginger Paste, Garlic Paste, Garam Masala Powder and mustard oil. Mix well.
• Apply this marinade to the chicken. Put the chicken onto the skewer and roast in the tandoor oven or in the grill. If you dont have an oven or grill, you can try it out in a Skillet/Pan.
• When chicken is almost done, brush it with oil, roast again till done.
• Serve hot with Onion and Bell Pepper ( Capsicum) slices...

Enjoy your tandoori Chicken....

Tips:

1. Once your tandoori chicken is roasted, sautae the onions and bell pepper along with the tandoori chicken for 1 min. This gives a good aroma and flavor to the chicken.
2. Most poeple add color in order to enrich the chicken color.... I dont recommend using color.. the natural color is good on its way !!!
3. Enjoy !!!

Traditional Chicken Curry

mmmm.... Chicken curry is today's recipe.
Ingredients:
Chicken - 2 lb
Tomato - 1 to 1 1/2
Big Onion - 1
Green Chilli - 4 to 5
Ginger - 1 large piece
Garlic - 6 to 7 pieces ( the more the garlic, the tastier ur curry is ..:) )
Chilli Powder - 1 tbsp
Coriander Powder - 3 tbsp
Turmeric Powder - 1/2 tbsp
Garam Massala - 1/2 tbsp
Coriander Leaves
Seasoning:
Oil
Curry Leaves
Spices:
Cardamon - 4 to 5
Cloves - 4 to 5
Cinnamon - 1 or 2 pieces

Metod:

• Cut the chicken into bite size pieces and keep aside. Also Cut the onion and tomato. Slit the chillies ( dont cut ).
• Make a paste of the ginger and garlic.. ( more the garlic, the better. But not too much ...:))
• Heat pan and pour oil. Once hot add the spices and the curry leaves.
• Add the ginger garlic paste and keep stiring in order to avoid sticking. to the bottom. Let it remain for 10 secs.
• Add the slit green chillies.
• Add the onions and fry till brown, then add the tomatoes. Let it cook for 5 mins.
• Smash the cooking mixture and add the masalas- turmeric powder, chilli powder, coriander (dhania powder), lil water and fry.
• Let it cook till oil ozes out of the curry.
• Add the salt and the chicken.
• Add required water and coriander leaves and let it cook with lid closed. This will take 20 mins to cook.
• Finally add curry leaves to the curry and turn off the flame.

Tip:

1. Adding curry leaves at the end gives a very good aroma.
2. Add lots sof garlic for a richer taste...(not toooooo much ). If you normally add 3 or 4 pieces, add 7 to 8 pieces now..

Enjoy chicken curry with boiled/steamed rice or roti/chappathi/tortilla.