Chicken Chettinadu

Chicken Chettinadu


Ingredients:

Part A:
1 kg - 3 inch size cubed chicken
250 g - chopped onion
25 g - shredded ginger
25 g - shredded garlic
4 - green chillies
2 - small dry red chillies
4 tsp - Asli Ghee
2 cups - water (total 300ml)

Part B:
2 tsp - equivalent each black peppers
2 tsp - equivalent green cardmom
2 tbsp - equivalent
1 small stick - cinnamon 4 - small bay leaf

Part C:
1 tsp - coriander powder
1 tsp - madras curry powder
2 tbsp - salt

Part D:
2 tsp - tamarind paste
1 small bunch - fresh curry leaves

Method

1. Put all Part A items in pressure cooker and put on high flame & keep till 5 whistles (approx 10 min)
2. While the pressure cooker is working its way take all items of Part B and grind a little coarse in a grinder
3. Add all items of Part B after grinding & all items of Part C into the pressure cooker after removing the
4. whistle but keeping the lid on and simmering the content on SIM/low flame for 25 minutes
5. Add all items of Part D and simmer without whistle for 10 minutes with lid on.
6. Serve with Naan/Tandoori Roti or Steamed Tanjavur Rice with pickle & plain curd

Don'ts:

Please do not use coriander leave or butter or sambhar powder, or try to cook/brown onion

Do's:

• Please use fresh big chicken.
• Keep all items of part B ground so your prep time for next time can be reduced

Mushroom Biryani

 
Mushroom Biryani

Ingredients:

1 cup rice
1 cup button mushrooms
1 onion chopped
3 cloves
1 cardamoms
2 bay leaves
4 black pepper
1 tsp garam masala
1/2 tsp cummin seeds
1/2 cup grated cabbage
4 cashewnuts chopped
2 tbsp oil
Approx 2 cups water (reqd to cook rice)
Salt as per taste

Method

Boil rice till it is half done and keep it aside.Fry the onion, mushroom and other ingredients add the masala mixe with the rice and cook for 10 min .

Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani

Ingredients:

chicken - 500 gms
basmati rice - 800 gms
curd - 1/2 cup
shahzeera - 1 tsp
coriander & mint leaves - 1 bunch
green chillies - 5
salt to taste
chilli powder - 1 tsp
turmeric powder - 1 tsp
ginger garlic paste - 1/2 cup
whole garam masala
garam masala powder - 1 tsp
onions - 2 big
saffron (optional) - few strands
milk - 1/4 cup
oil - 100 ml

Method

1. Soak the rice in water and keep it aside.
2. Wash the chicken thoroughly.
3. Add salt, chilli powder, garam masala powder, ginger garlic paste, turmeric powder and curds.
4. Make a paste of coriander leaves, mint leaves and green chillies and add it to the marinade.
5. Heat oil in a kadhai and to it add finely sliced onions and fry till golden brown and crispy.
6. Add the onions with the oil to the chicken mixture and let it marinade for 1 hour.
7. In a vessel, take the soaked rice and to it add a pinch of turmeric, whole garam masala and required amount of water to cook.
8. Let it cook till the rice is half done and then strain the water and remove the rice.
9. In the same vessel, add a layer of marinated chicken and then on top of it add a layer of rice.
10. Then add the remaining chicken and the remaining rice on the top.
11. Mix saffron in milk for a minute and pour it over the rice.
12. Cover it with a lid and let it cook for 20 minutes till a gush of steam comes out.
13. Garnish with boiled egg and serve hot with Raita and Mirchi ka salan.
14. Qurbani ka meetha can be accompanied with it as a sweet dish.

Crisp chicken

Crisp chicken

Ingredients:

400g - chicken drumsticks
2 - eggs
1/2 cup - dry bread crumbs

For marinade:

1&1/2 tsp - garlic paste
1&1/2 tsp - chilli powder
1 tsp - jeera powder
2 tsp - coriander powder
1/2 tsp - cinnamon powder
1 tbsp - maida
Salt to taste

Method

1. Wash chicken, pat dry on a cloth napkin. Prick with a fork all over.
2. Mix all marinade ingredients in a flat bowl.
3. Add the chicken and marinade for 4 hours or overnight in fridge (the longer you marinade the more flavourful your chicken)
4. Beat eggs lightly; add 1/4 tsp salt and 1/4 tsp chilli powder and mix well.
5. Spread bread crumbs in a flat plate.
6. Heat oil in a pan so as to shallow fry the chicken.
7. Dip each chicken in egg and roll it in the bread crumbs.
8. Shallow fry in hot oily until chicken is done.

Gongura Chicken Curry or Pulichakeerai Chicken Gravy

 
Gongura Chicken Curry
 Gongura is a very rich source of Iron, vitamins, folic acid and anti-oxidants essential for human nutrition. This is an authentic spicy Andhra Gongura Chicken Recipe.
Ingredients:

chicken - 600g, cut into bite size
medium onion - 2, chopped fine
green chillies - 10, 4 slit vertically
red chilly powder - 1 1/2 tsp
cummin powder - 1/2 tsp
dhania powder - 1 tsp
garlic flakes - 1 tsp
haldi - 1/4 tsp
tender gongura leaves(sorrel leaves)picked &cleaned - 150g
chopped coriander leaves - 1/2 tbsp
oil - 2 1/2tbsp
salt

Method

1. Cook gongura(sorrel leaves) along with 6 green chillies & 1/4 tsp of salt and minimum quantity of water for about 5min.
2. Grind the cooked leaves to a fine paste&keep it aside.
3. Heat oil in a vessel ,fry onion pieces along with vertically slit green chillies ,till the onion pieces.turn golden brown.
4. Add cummin powder ,dhania powder,garlic flakes&haldi fry for1/2min.
5. Add chicken pieces,red chilly powder,required amout of salt.Mix well, cover the vessel.
6. Let it simmer for 6 to 8 min or till the chicken pieces become soft.If necessary sprinkle some water.
7. Add gongura paste, mix well, let it simmer for 1 to 2 min or till the oil separates.
8. Sprinkle chopped coriander leaves. Check salt.
9. Do remember to add gongura paste only after chicken becomes soft( otherwise, as gongura is naturally sour it delays the process of cooking of chicken).
10. Serve this curry with plain rice/ puri/ chapathi/ fried rice.

Kashmiri Chicken

Kashmiri Chicken

Ingredients:

 

1 ½ kg - broiler chicken (cut into medium sized pieces)
10 to 12 - cashew nuts (made into paste)
4 to 5 - dates or few raisins (made into a paste)
2" piece - ginger (ground to a paste)
15 to 16 - Kashmiri chillies (whole)
2 - big onions (finely sliced)
1 ½ tsp - turmeric powder
1 ½ tsp - orange colour
1 ½ tsp - mustard seeds
1 tsp - cumin seeds
1 ½ tsp - peppercorns
2 pieces - cinnamon
4 to 5 - cloves
4 tbsp - oil
1 full pod - garlic (ground to a paste)
1 big - tomato (made into a puree)
2 cups - hot water
finely chopped coriander leaves (to garnish)
sufficient oil for deep frying (the chicken pieces) 

salt to taste

 

Method

1. Clean and wash the chicken pieces.
2. Apply turmeric powder, orange colour and salt to the chicken.
3. Marinate the chicken for an hour.
4. Deep fry the chicken pieces and keep aside.
5. Grind together Kashmiri chillies (remove the seeds), mustard seeds, cumin seeds, peppercorns, cinnamon and cloves to a fine paste.
6. In a heavy bottomed kadai lightly heat 4 tbsp oil.
7. Fry the onions on a low flame till they are golden.
8. Add the ginger-garlic paste and saut� for few seconds.
9. Add the tomato puree and cook for few minutes on a low flame.
10. Add the fried chicken pieces and mix gently.
11. Add hot water and cook on a low flame till the chicken is tender.
12. Add the cashewnuts and date paste and mix well. Simmer for five minutes.
13. Remove from gas and garnish with finely chopped coriander leaves and serve hot with jeera rice or green peas pulao or hot rotis.