INDIAN STYLE CHICKEN TIKKA

INDIAN STYLE CHICKEN TIKKA

TIME : 

Prep Time: 2 to 3 hours
Cook time: 25 to 30 minutes
Serves: 2 to 3

INGREDIENTS : 

1. Chicken,cut into small pieces- 400 gms
2. Oil / melted butter- as required

FOR MARINATION : 

1. Yogurt- 1.5 tbsp
2. Ginger paste- 1 tbsp
3. Garlic paste- 1 tbsp
4. Kashmiri chili powder-1/2 to 3/4 tbsp (according to taste)
5. Garam masala- 1/2 tsp
6. Tandoori masala-3/4 tsp( or use homemade Tandoori masala)
7. Lime juice- 2 tsp
8. Mustard oil/vegetable oil- 2 tbsp( see notes)
9. Butter- 2 to 3 tsp
10. Salt- to taste

INSTRUCTIONS : 

In a bowl,combine together all the ingredients listed under 'For marination'.

Rub this onto the chicken pieces,until it is coated well.

Cover and refrigerate for about 2 to 3 hours.Thread the chicken pieces on bamboo skewers.

Preheat oven to 250 deg C.Place the skewers on a greased tray and bake for about 12 to 15 minutes.Baste them with  the pan juices and turn the pieces over.Drizzle melted butter,if desired.Bake for another 5 to 10 minutes,turning once or twice between.Broil for 3 to 4 minutes for charred look. ( Make sure you do not over cook the chicken,it should be soft , tender and juicy from inside.)

Serve with pudhina/mint chutney, rice / roti.

NOTES : 

• STOVE TOP Method:Drizzle oil on a skillet /grill pan.Place the skewered chicken on the pan and cook for about 8 to 10 minutes, over medium heat.Drizzle more oil/butter and turn them over a couple of times,until cooked through ( about 5 to 10 minutes)and slightly charred on the sides.
• Mustard oil has a distinctive pungent taste and a strong flavor.If you do not want to use mustard oil,just use any neutral cooking oil.

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Chicken Samosa

Chicken Samosa | ചിക്കന്‍ സമോസ

This chicken filling for samosa can be prepared in advance and useful when you have surprise guests.  A good tea time snack which is simple to make and needs very few ingredients.

INGREDIENTS : 

1. Boneless chicken pieces - 1/2 kg
2. Chili powder - 3 tsp
3. Lemon juice - from half a lemon
4. Ginger paste - 1 tsp
5. Garlic paste - 1 tsp
6. Oil - as required
7. Onions (big, chopped fine) - ½ kg
8. Coriander leaves -1/2 cup
9. Salt - to taste
10. Oil - to fry

INSTRUCTIONS : 

• Boil the chicken with chili powder, lemon juice and ginger, garlic paste until it is well cooked and the water evaporates. The meat should now be well coated with the masala. Mince well and keep aside.
• Heat oil well and sauté the chopped onions. Next add the minced chicken and continue to sauté well. Add salt and coriander leaves and mix well.
• Place this filling into a samosa outer cover, fold and deep fry in hot oil.

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Chilly Fish | Tasty Kerala Fish Curry

Chilly Fish | Tasty Kerala Fish Curry

Feel like having something Chinese for dinner on Sunday? Too lazy to go out? Don’t worry! Brush up your culinary skills, take out this recipe and try it out. Result – assured!

INGREDIENTS:

1. Fish (pomfret) - 1 kg

2. Chilly powder - 1 tsp
    Salt - 1 tsp
    Soya sauce  - 1 tbsp

3. Oil  - Enough to fry the fish

For The Sauce:

4. Garlic, ground with the peel - 10 pods
5. Onions (chopped) - 1 cup
6. Ginger (chopped) - 1 tsp
7. Dried red chillies (crushed) - 7
8. Flour  - 1 tsp
9. Tomato sauce - ½ cup
    Fish stock (made with the fish bones) - 1 cup

11. Capsicum (chopped) -  ½ cup
      Celery (chopped)  - ¼ cup

12. Black pepper powder  -1 tsp
     Salt - to taste
     Sugar  - 1 tsp

To Garnish:

• Cooked noodles or grated potatoes deep fried.

INSTRUCTIONS:

• Clean the fish pieces and marinate with the 2nd set of items. Keep aside for an hour.
• Heat the frying pan with oil and fry the fish pieces till they turn light brown and keep aside.
• Retain half of the oil in the pan and use it to sauté the garlic which is then kept aside.
• The same oil is then used for sautéing the onions along with the ginger.
• When the onions turn golden brown, add the dried red chillies, garlic and the flour.
• Now its time for the tomato sauce and fish stock to be added in.
• Take out a spoon each of capsicum and celery which we need a little later and add the remaining to the pan and allow to cook.
• Add your black pepper powder, salt and sugar and allow the sauce to cook well.
• Pour the rich warm sauce over the fish and garnish with the noodles or potatoes, celery and capsicum.

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KERALA SPECIAL CHICKEN FRY |( കേരള ചിക്കന്‍ വറുത്തത് )

KERALA SPECIAL CHICKEN FRY |( കേരള ചിക്കന്‍ വറുത്തത് )

INGREDIENTS:

1. Chicken (medium sized pieces)- 500 gms
2. Oil
3. Rice powder- 2 tsp
4. Curryleaves- 2 sprigs

FOR MARINATION:

1. Kashmiri  chili powder-1 tbsp( or to taste)
2. Turmeric powder-1/2 tsp
3. Garam masala-1/2 tsp
4. Black peppecorns-1/4 to 1/2 tsp(or to taste)
5. Ginger-1" piece
6. Garlic-4 cloves
7. Mint leaves ( chopped)- 1 tbsp
8. Coriander leaves (chopped)-2 tbsp
9. Shallots- 4 nos
10. Tomato ( chopped)-1/4 cup
11. Salt to taste
12. Water-( as required)

INSTRUCTIONS:

• Combine all the ingredients for marination in a blender with sufficient quantity of water and grid to form a smooth paste.Rub this on to the chicken pieces and refrigerate for at least 1 hour.
• Just before frying add rice powder to the marinated chicken pieces and mix well.
• Heat oil in a non stick pan and shallow fry the chicken pieces over medium flame until browned on all the sides.( make sure you turn the pieces once in between for even cooking).
• Now add curry leaves ,mix well and fry it for a few seconds more.Transfer it on to a kitchen paper.
• Drizzle lemon juice on it just before serving ,if desired.
• Serve with rice or chapathi.

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Andhra Chicken Biriyani

Ingredients

1. Chicken - 1 kg
2. Basmati Rice - 1 kg
3. Gingelly oil - 250 mg
4. Sliced Onion - 1 kg
    Green Chilly (Spitted) - 15 nos.
    Cinnamon - 5 g
    Cardamom - 5 g
    Clove - 5 g
5. Garlic and Ginger (Grind Equally) - 1 large spoon
    Sliced Tomato - 500 g
6. Curd - 1 cup
7. Salt - to taste
8. Water - 2 liter

Instructions

• Cut Chicken into 50 g pieces
• Dip rice in water and leave for 30 minutes.
• Heat 250 mg gingelly oil in a pan and fry the onion well. stir it with green chilly , Cinnamon , Cardamom , Clove. 
• When onion gets red colour , add garlic and ginger , sliced tomato into it and stir well.
• Then add chicken pieces into it , add required curd and salt and boil it well.
• Boil rice in small heat by adding suitable amount of water.
• Serve rice with chicken.

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Related Recipes:

 Kerala chicken Curry 

 Ginger Chicken  

 Chilly Chicken 

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Kerala Chicken Curry

Ingredients

Chicken(Pieces with Bone) - 1 kg

Onion (slice) - 3 cup

Tomatoes - 2 cup

Ginger (Minced) - 2 tsp

Garlic - 2 tsp

Chilly powder - 1 tsp

coriander Powder - 1 tsp

Pepper Powder - 1/2 tsp

Turmeric Powder - 1/2 tsp

Cardamom (Elakka)- 5 nos.

Clove (Grampoo) - 5 nos.

Fennel seeds (Perumjeerakam) - 1 tsp

Grated Coconut - 2 cup

Cinnamon (karuva) - 2 pieces

salt , Vinegar , oil - as needed

Curry leaves - A fistful

Instructions

• Heat oil in large pan and saute the onions,ginger and garlic together. 
• Dry roast the coconut until golden brown.add the whole spices - Cinnamon,cloves,fennel. Cool and grind to a smooth paste with water.Set aside.
• Once the onions turn a dark brown, add turmeric powder,Chilly powder,coriander powder,pepper powder and fry for a minute.then add chopped tomatoes and saute for another minute.
• Add coconut pieces,coconut paste and washed chicken pieces to the above mixture.Add 2 cup water and cook covered for about 20 minutes.If the gravy is too thick, you can add more water and bring to boil.
• Add salt and curry leaves on top.Mix again.
• Now Kerala chicken curry is ready for eating and you can serve it hot with Rice or chappatis or appam.

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Next Recipe:
Chilly Chicken

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Mutton Roast

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Ginger Chicken

Ingredients : 

Boneless chicken - 1 kg
Red Chili powder - 1/2 Tbsp
Turmeric - A Pinch
Salt - As Required
Ginger-Garlic Paste - 1 Tbsp Each
Red Colour - A Pinch
Tomato Sauce - !/2 Tbsp
Soy Sauce - 1/2 Tbsp
Vinegar - 1 Tbsp
Sugar - A pinch
Cloves - 2-3
Cinnamon - 2
Cardamom - 2-3
Coriander Leaves - A Handful
Oil - As Required

Grind Together :
Onion - 1 Big
Ginger - A Medium Piece
Garlic - 4-6

Instructions :

1) Cut the chicken in to small cubes,wash and marinate with chili powder,turmeric powder,salt,ginger-garlic paste and little colour.Keep for 1/2 hour.deep fry it.

2) In a Pan,add some oil,put the ground paste,Cloves,Cinnamon,Cardamom and fry well till the raw smell goes off.

3) In another pan,add 1/2 Tbsp oil,Tomato sauce,soy sauce,red chili powder,salt,sugar,vinegar and colour one by one and mix well.

4) In the first pan when the raw smell goes off add step 3 mixture to this and fry till oil floats.

5) When the oil starts to float,add the fried chicken pieces and mix well.Put chopped coriander leaves and serve hot with Fried Rice or chapati.You can choose it to be dry or little gravy according to your taste.

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Next Recipe:
 Kerala Chicken Curry

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Chilly Chicken

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