Tandoori Masala Powder

Tandoori Masala Powder

 

Ingredients

• 4 tsp ground coriander
• 3 tsp ground cummin
• 4 tsp garlic powder
• 4 tsp paprika
• 3 tsp ground ginger
• 2 tsp mango powder
• 1 tsp dried mint
• 3 tsp deep red coloring
• 1 tsp chilli powder
• 1 tsp yellow colouring).

Procedure

1. Mix all together and store.
2. The coriander and cumin powders must be freshly ground.
3. Use as required.
4. This will keep for months if stored in an airtight
5. container.

Chicken Fry

Chicken Fry

 

Ingredients:

1.       Chicken- 500gms (cleaned)
2.       Dry/Fresh Coconut- 1 small piece (optionally)
3.       Ginger- 2 inch
4.       Garlic- 1 full (medium size)
5.       Onion- 2 (medium size)
6.       Tomato- 1
7.       Dhaniya (Coriander) Powder- 1/4 Spoon
8.       Chilly Powder- 1 Spoon
9.       Pepper Powder- 1 Spoon
10.   Coriander Leaves- 1/2 cup (chopped)
11.   Curry Leaves- 10
12.   Turmeric- 1/2 Spoon
13.   Lemon- Half piece
14.   Jeera- little
15.   Salt (Taste enough)
16.   Oil 

Procedure:

1. Cut chicken into medium size pieces (it should not be very big pieces).
2.       Wash it neatly.
3.       Take one thick bottom container. Add Salt, Turmeric and Jeera to the chicken pieces (No water), mix it and keep it on medium flame. Keep lid.
4.       After some time water will come out from chicken. Then increase the flame.
5.       Boil it until water evaporates or chicken is cooked.
6.       Keep watching so that bottom should not be burnt.
7.       Take thick bottom kadai and pour 2 spoons of oil and heat.
8.       Put jeera, small pieces of onion, curry leaves. Fry until golden brown color.
 9.       Add small pieces of tomato and fry until tomato is mashed.
10.   Add ginger and garlic paste and fry. (If you like or want gravy add grinded coconut also).
11.   Add Chicken pieces, coriander powder, chilly powder and fry for 15 minutes (if water is remained while boiling chicken add that water also and fry until water evaporates).
12.   At the end, add coriander leaves, lemon juice and pepper and fry it for 5 minutes.13.   Now chicken fry is ready. 

Tip: If more oil (fat) has come out of chicken while boiling then instead of oil take that fat only for fry.

Chicken Gravy

Chicken Gravy:

Ingredients:

1.       Chicken- 500gms (cleaned)
2.       Dry/Fresh Coconut- 30gms
3.       Cloves (Lavanga)- 3
4.       Patta- little
5.       Ginger- 2 inch
6.       Garlic- 1 full (medium size)
7.       Onion- 2 (medium size)
8.       Tomato- 3
9.       Dhaniya (Coriander) Powder- 1 Spoon
10.   Chilly Powder- 1 Spoon
11.   Pepper Powder- 1 Spoon
12.   Coriander Leaves- 1/2 cup
13.   Curry Leaves- 10
14.   Turmeric- 1/2 Spoon
15.   Lemon- Half piece
16.   Jeera- little
17.   Salt (Taste enough)
18.   Oil 

Procedure:

1.       Cut chicken into medium size pieces (it should not be very big pieces).
2.       Wash it neatly.
3.       Take one thick bottom container. Add Salt, Turmeric and Jeera to the chicken pieces (No water), mix it and keep it on medium flame. Keep lid.
4.       After some time water will come out from chicken. Then increase the flame.
5.       Boil it until water evaporates or chicken is cooked.
6.       Keep watching so that bottom should not be burnt.
7.       Meanwhile prepare masala.
 Preparation of Masala:
8.       Take Coconut, Cloves, Patta, Ginger, Garlic, Half Onion, Coriander Powder, Chilly Powder, Coriander Leaves, and one Tomato and grind all these smoothly.
9.       If required add water while grinding. 
Preparation of Curry:
10.   Take thick bottom container.
11.   Pour 2 Spoons of Oil and heat.
12.   Add jeera, curry leaves, onion pieces. Fry it.
13.   After the onion is fried, add tomato pieces and fry it until tomato becomes smooth.
14.   Then add the prepared masala and roast it on low flame, if required add little water, roast it until oil appears on the top.
15.   After that, add chicken pieces and water. Boil it until the masala is cooked (oil appears on the top).
16.   At the end, add chopped coriander leaves, lemon juice and pepper powder, keep it for five minutes on flame. (Gravy should not be too watery or too thick)
17.   Now your spicy, delicious Andhra style chicken curry is ready.

Chicken Roast

Chicken Roast

 

Ingredients:

1. Chicken- 500gms
2. Ginger- 2 inch
3. Garlic- 1 full (medium size)
4. Onion- 2 (medium size)
5. Chilly Powder- 1 Spoon
6. Pepper Powder- 2 Spoons
7. Coriander Leaves- 1/2 cup
8. Curry Leaves- 10
9. Turmeric- 1/2 Spoon
10. Lemon- Half piece
11. Jeera- little
12. Salt (Taste enough)
13. Oil

Procedure:

1. Cut chicken into medium size pieces (it should not be very big pieces).
2. Wash it neatly.
3. Take one thick bottom container. Add Salt, Turmeric and Jeera to the chicken pieces (No water), mix it and keep it on medium flame. Keep lid.
4. After some time water will come out from chicken. Then increase the flame.
5. Boil it until water evaporates or chicken is cooked.
6. Keep watching so that bottom should not be burnt.
7. Take thick bottom kadai and pour 2 spoons of oil and heat.
8. Put jeera, small pieces of onion, curry leaves. Fry until golden brown color.
9. Add ginger and garlic paste and fry.
10. Add Chicken pieces, chilly powder and fry. (If water is remained while boiling chicken add that water also and fry until water evaporates).
11. Grind pepper and three flakes of garlic, add to chicken and roast it until how much hard the chicken pieces you like.
12. At the end, add coriander leaves, lemon juice and fry it for 3 minutes.
13. Now chicken roast is ready.

Tip: If more oil (fat) has come out of chicken while boiling then instead of oil take that fat only for fry.

Chicken Curry

Chicken Curry

 

Ingredients:

1. 800 gms Chicken
2. 4-5 medium sized Onions
3. 1 inch stick Ginger
4. 10 cloves Garlic
5. 4-5 medium sized Tomatoes
6. Fresh coriander leaves a few sprigs
7. 4 tbsps Ghee/Oil
8. 1 inch stick Cinnamon
9. 4-5 Cloves
10. 4-5 Green cardamoms
11. 1/2 tsp Turmeric powder
12. 2 tbsps Coriander powder
13. 2 tsps Cumin powder
14. 1 tsp Red chilli powder
15. Salt to taste
16. 1 tsp Garam masala powder

Procedure:

1. Clean the chicken, remove skin and cut into eight pieces on the bone.
2. Peel, wash onion and grate or finely chop.
3. Peel, wash and grind ginger and garlic to a fine paste.
4. Wash, roughly chop and puree the tomatoes.
5. Clean, wash and finely chop coriander leaves.
6. Heat ghee in a thick-bottomed pan.
7. Add cinnamon, cloves and green cardamoms.
8. Stir-fry for half a minute.
9. Sauté grated onion till it is golden brown.
10. Add ginger and garlic pastes and continue to cook for two to three minutes.
11. Add turmeric powder, coriander powder, cumin powder and red chilli powder.
12. Mix well.
13. Add pureed tomato and stir.
14. Cook till oil separates from the masala.
15. Add the chicken pieces and salt to taste.
16. Cook on high heat for five minutes.
17. Add two cups water, bring to a boil, cover and cook till the chicken is fully done.

Tips:

1. Serve hot with chopped coriander leaves on it
2. Onion and lemon pieces server along with it