Naadan chicken fry ~ Kerala style

 

It has been so long since I turned this way. Life has been busy with the new baby and moving and all things like that. Hopefully I am getting back to the normal routines and will be able to blog more often. Thank you for all your kind support.
This is a recipe that I found in a magazine that my mom sent me. It was a big hit in my family from the first time I made it. for a helathier version you can omit the last part of frying with coconut oil, but it tastes so wonderful when you fry it.





INGREDIENTS:
1. Chicken                 1 kg, cleaned and cut into small pieces

2. Coriander powder           3 tablespoon

   Turmeric powder                 1 teaspoon

   Garam masala powder         1 teaspoon

   Chilly powder                      1 teaspoon

   Pepper Powder                  1 ½ teaspoon

   Ginger-Garlic paste              1 teaspoon

   Curry leaves                         1 handful

3. Coconut oil                           3 tablespoon

    Green chilly                          2 , slit (optional)

METHOD

• Marinate the chicken pieces with at he ingredients under 2 for half an hour or more.

• Heat a saucepan, add chicken along with enough water; cover and cook until the meat is tender. Open the lid, and increase the flame and dry up the water to coat the chicken with masala.

• If you dont want to fry it in coconut oil just continue sautéing till it gets a brown color. 

• In another Pan, Heat the coconut oil, add the chicken pieces and sauté till you get the golden brown color.

  

Serve with rotti’s and biryani

Source: Pachakam magazine

Chicken Kababs

                                 

INGREDIENTS: 

1. Chicken : 2 lb boneless chicken breast
2. Onion 1 medium chopped

     a. Green Chilly 2
b. Garlic 8 pods
c. Ginger 2 medium piece
d. Shallots 5
e. Tomato 1
f. Curry leaves- a few
g. Coriander leaves- chopped a small bunch
 3. Thick Curd- ½ cup

 a. Lemon- 1

 b. Salt to taste

4. Turmeric 1 tbsp

 5. Chilly powder- 1 tbsp or to taste

 6. Pepper powder- 1tsp

 7. Garam masala ½ tsp

 8. Chicken masala 2 tbsp

 

METHOD:

 1. Clean and cut the chicken cubes into cubes. Set aside till all the water is gone. 

2. Grind the ingredients under 2 into a paste.

3. Marinate the chicken cubes with all the paste and all the other ingredients for at least 2 hrs.

4. Thread the chicken cubes onto skewers – you can use peppers and onions in between them.

5. Grill or Barbecue until the chicken is cooked through.

Serve with Naan, or pita bread and grilled veggies

Kozhi Chuttath (Grilled/BBQ???? Chicken)

Ok. What is the correct English word for chutta Chicken??? I am not sure. Anyways this is the recipe for chutta kozhi which is marinated chicken wrapped up in banana leaf and then cooked in hot coal. But unfortunately I did not have banana leaf so I wrapped up mine in aluminum foil. I guess that makes the taste a lot different. But alt hose who are lucky enough to get a banana leaf please do make it in that. This recipe was obtained from the Pachakam magazine.

This recipe is a little time consuming but the result is very good. And even though the name says that it is chuttta (BBQ) chicken. It’s still cooked half way thru on the stove in a mann chatti (pot made of clay). My son and hubby loved it

INGREDIENTS:

 1. Chicken - 1 pound

2. Oil- 3 tbsp

3. Shallots (cut into medium pieces) – ¾ cup
Ginger paste – 1 tbsp
Garlic paste – 11/2 tbsp
Curry leaves – 5 twigs

4. Garam masala Powder 1 tsp
Turmeric Powder – ½ tsp
Pepper powder – ½ tsp
Salt as needed
Chilly powder – 1 tbsp (use according to ur taste)
Coriander Powder – ½ tbsp
Fennel Powder (Perumjeeragam) – ¾ tbsp

5. Water – 2 tbsp
Vinegar – 1 tsp

6. Tomato  -2 finely chopped
7. Light coconut milk – little less than ¾ cup

8. Onion – 2 medium cut into rounds
Curry leaves 6 twigs


METHOD

• Clean the chicken pieces and make slits on them.

• In a clay pot, heat the oil and add all the ingredients under 3 and sauté them till very soft

• Meanwhile mix the ingredients under 4 with water and vinegar into a paste.

• Add this into the sautéed masala and mix well.

• Add the chopped tomatoes and sauté well till oil starts to separates

• Add the coconut milk and the chicken pieces and mix well. On a medium flame cook till the chicken is ¾th done and the masala get s coated on the chicken.

• Remove from flame and keep aside.

• In a big banana leaf (Aluminum foil) apply some oil. Layer half the onion rings and the curry leaves. Place the chicken and all the masala from the pot on this. Place the remaining onion rings and curry leaves on top of the chicken. Wrap up the leaf/foil well and place it in the hot coal (use your BBQ grill, coal burning one) for 10- 15 minutes.

• Alternatively place it in the oven and bake for 20-25 minutes.

 

Hyderabadi chicken Biryani

It was my hubby's birthday yesterday and I wanted to make a different biryani this time. I have never tried making a hyderabadi biryani although we have had this several times. I got this recipe form my friend. She usually makes  the kacha biryani but i was not brave enough to try this yesterday. Didnt want to spoil hubby's birthday by giving him an experimental dish. But next time for sure I will try the kacha biryani.

INGREDIENTS:

Marinade:

• 
  
  2 lbs chicken cut into medium size pieces
  
  
  
• 
  
  3/4 cup of yogurt
  
  
  
• 
  
  2 tbsp ginger garlic paste
  
  
  
• 
  
  11/2- 2 tbsp chillie powder
  
  
  
• 
  
  2- tsp corriander powder
  
  
  
• 
  
  1/2 tsp turmeric powder
  
  
  
• 
  
  1/2 tsp cumin powder
  
  
  
• 
  
  1 cup chopped mint leaves
  
  
  
• 
  
  1 cup chopped corriander leaves
  
  
  
• 
  
  4-5 green chillies {always add chillies according to ur taste}
  
  
  
• 
  
  1 tbsp lime juice
  
  
  

Garam masala powder

                Grind the following :-

• 
  
          6 Pepper Corns
  
  
  
•         6 Cloves 
•         2 black Cardamom
•        ½ tsp Sahajeera or Black Cumin 
•        1” Cinnamon Stick     
•        1 bay leaf
•        1 tbsp javeri [mace]
• Salt to taste
• 1 tbsp biryani mix  [I use eastern biryani masala,just to make up for any spices missing]

For making the gravy

•  6 medium onion thinly sliced.
• oil for frying. 

For cooking the rice

• 3 cups basmati rice soaked in water for 30 minutes 
• 5 Cardamoms
• 3 Cloves
• 2 Bay Leaves
• 1 Aniseed
• 1 tsp Sahajeera
• 1 green chillie slit
• 1 tbsp of Oil
• salt to taste [I add 2 -3tbsp]
• 4 cups water.

For garnish

• 1/2 tsp saffron soaked in milk or Red food color.
• 1/2 cup fried onion
• fried cashewnuts and raisins

METHOD

For gravy

• Mix all the ingredients of the marinade above and keep it aside for an hr.
• In a heavy bottomed pan add oil and cook the sliced onions until they are very soft.
• Add the chicken marinade into the cooked onion and mix well.
• Cook the chicken in a medium heat till the chicken is cooked.Dont add any water coz we will have the water from the yogurt and the chicken.
• Check for salt. Once chicken is cooked remove from flame and keep aside.

For rice.

• While the chicken is being cooked.Wash the rice and strain all of the excess water
• Add all the spices,chilie salt and oil into the water and bring it to boil in a big vessel.
• Once the water starts to boil,add the rice and cook it till it is 3/4 th done.Dont overcook the rice.What I usually do is after adding the rice I wait till it boils well. i.e rice should roll over in boiling water. Drain and keep the rice aside.

For layering:

• Divide the rice into 2 parts.
• Greese a large thick bottomed ovenproof vessel with oil. Layer one batch of rice.
• Add the chicken masala over this.
• Add the next layer of rice on top of the biriyani masala. Sprinkle the fried onions,saffron or red color, and abt 2 tbsp oil on top.
• Cover the vessel and place it in a preheated oven of 400 F for 15 minutes.
• Remove from oven 
• while serving mix the layers. Garnish with nuts and raisins.

Taco Flavored Chicken wings

This is a recipe that I found in taste of home’s magazine. I have made it a couple of times with a few minor modifications and it turned out delicious every time. It’s very simple and if you like Taco flavors I am sure you will love this!

Ingredients

•  1 envelope taco seasoning 
• 3 tbsp vegetable oil 
• 2 tbsp red wine vinegar 
• 2 tbsp hot pepper sauce divided 
• 2 pounds chicken wings 
• ¼ tsp chili powder (optional, I like to kick it up a notch) 
• 1 cup ranch dressing as dip

 METHOD:

• Marinate the chicken wings with taco seasoning, oil, vinegar and 1 tbsp of hot pepper sauce for about an hr. 
• Grill chicken,covered over medium heat for 5 minuts. Grill uncovered 10-15 minutes longer or until juice run clear turning occasionally.
• In a small bowl combine ranch dressing and remaining hot pepper sauce and serve as the dip.

Chicken Vindaloo

I am not a morning person and worse I am not at all a winter morning person! Today when I woke up it was sooo cold ( well, atleast for my standard. heard hubby say "Its 56' F. Its not winter yet). But for me as soon as the leaves start to fall fom the big oak tree infront of our house, its WINTER. I just didnt want to leave the cozy comfort of my bed. So when hubby woke up to go to office, I just laid there pretending to be asleep, hugging Ayaan to keep him warm or rather to take some heat from him!

So hubby dearest didnt dare to wake me up.He just had some cereal and left ( he always has a big breakfast as he skips his lunch). so when he called and started to complain how hungry he is and how lazy I am , I decided to compensate by making him a hearty feast.. well atleast a small dinner!!

So i made Aomatic Rice from Shab's Cusine and Chicken vindaloo!

The Aromatic rice well..peru pole...was very aromatic. The smell of all the spices and the rose water !!! It was very delicious and very easy too.It went great with Chicken vindaloo and the mushroom fry which I ended up not making!!

so here is the recipe for Chicken Vindaloo

INGEDIENTS:

• Chicken cut into small pieces – 1kg
• Mustard seeds – 1 tsp
• Turmeric powder – 1/2 tsp
• Onion sliced thin – 2 cups
• Tomato  – 1/2 cup
• Tomato ketchup – 1 tsp
• Vinegar – 3 tsp ( I just added it till I got that sour taste, Used Red wine vinegar)
• Ginger sliced thin – 1 tsp
• Sugar – a pinch
• Oil – 1/4 cup
• Salt – as needed

For Grinding :-

• Chilli powder- 1 tsps ( depending on your taste)
• Ginger  – 1 tsp
• Cumin seeds – 1 tsp
• Fenugreek seeds – 1/2 tsp
• Garlic cloves  – 6

 Gind the above ingredients in 1-2 tsps of water in to a smooth paste.Keep it aside.

Method :-

•  Heat oil in a deep pan and splutter the mustard seeds.Add onion into it saute until transparent.Add turmeric powder and fry for a while and then add chopped tomatoes followed by tomato ketchup.Fry it well in medium heat until oil starts to separate.Now add the ground paste into it and fry it again for few minutes until they are well blended and oil separates.Add in the chicken pieces ,mix well and add the vinegar and salt into it. If you dont like the taste of vinegar too much add just a little.
• Cover the pan with a lid and cook the chicken gently in a medium heat stirring in between.Be careful that the chicken doesnt stick to the pan.
• 
  
  When the chicken is done,add ginger slices into it and mix gently.Add some water 1/2 a cup or so.Continue cooking in medium heat until gravy starts to thick.Add sugar,mix well and turn off the heat.Allow it to stand for 10-15 mts covered, garnish with coriander leaves and serve hot with chappati's, parattas, or the aromatic rice
  
  
  

Chicken Tikka BBQ

I wanted my first blog to be one of Ayaans favorite dish. He loves chicken. but not as a curry..Fried or BBQed. On one of my visit to a friends house she made this Chicken BBQ. It was very simple and very delicious..Simple coz all u need is a packet of Tikka masala. I use Shaan's chicken Tikka masala..and Like Sandra Lee says its simple, its fresh and its Semi home made!!

All u need is...

• Skinless Chicken 2kgs
• Garlic paste 1 tbsp
• ginger paste 1 tbsp
• Lemon juice 8 tbsp
• Shaan Tikka BBQ mix one packet

Method:

• Clean the chicken and cut deep slits on each piece of chicken. Mix all ingredients together except the butter. If u dont like ur chicken very spice use like 3/4th of the packet of masala.Apply the mixture over the chicken and marinate for at least 2 hrs. The more the time the tastier it gets.
• Apply butter over the chicken and grill the meat till it is tender. An another alternative is to use the oven. Pour the butter in a baking pan, place the chicken pieces in it and bake it in 350* for 40- 45 minutes.Turning and brushing it with little butter occassionaly. Adjust the oven heat and time according to your oven settings!!

I serve this with fresh veggie salad. Bon appetite!!!