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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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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Onion Sambar | Ulli Sambar

Ingredients

1. Tuvara parippu/Tuvar dal- 1/2 cup
2. Shallots(cut lenghtwise)-1cup
3. Onion cubed- 1 small
4. Carrot cubed-1/2 cup(optional)
5. Green chilies(cut lenghtwise)-2-3 nos
6. Turmeric powder-1/4 tsp
7. Curry leaves- 1 sprig
8. Tomatoes (cut into 4 pieces)-1 large
9. Ladies finger/okra/vendakka (cut into 2" pieces)-3 nos
10. Sambar powder- 2 1/2 tsp
11. Asafoetida powder-  a pinch
12. Chili powder- 1/4 tsp
13. Tamarind - 1 1/2 tsp(or tamarind pulp-1 tsp)
14. Salt
15. Water
16. Corriander leaves- chopped

For tempering

1. Mustard seeds
2. Red chilies-2 nos
3. Shallots/chumannulli(sliced)-3 -4 nos
4. Curry leaves-1 sprig
5. Oil

Instructions

• Soak tamarind in water and  squeeze out the juice.keep aside.
• Pressure cook ingredients 1 to 7( tuvara parippu,shallots,onion,carrot,green chilies,turmeric powder,curry leaves) with enough water and salt to taste for 2-3 whistles.
• When it is done allow to cool ,and open the lid .
• Place the cooker back on to the stove,add ingredients  8 to 13(tomatoes,ladies finger ,sambar powder,asafoetida powder,chili powder and tamarind pulp/juice) .Cook on low fire till done.Add chopped corriander leaves.

For tempering

• Heat oil in a pan add mustard seeds and let it splutter.
• Add curry leaves,red chilies,and shallots.Saute till shallots turn golden brown.
• Pour it over the sambar.

Serve with rice ,dosa or idli.

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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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 Kerala chicken Curry 

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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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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.

Try this Recipe and leave comments................

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 Kerala Chicken Curry

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Chilly Chicken

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