KADAYI CHICKEN

chicken - 1 kg(cut into small pieces)

Ghee - 4 - 5 tbsp
Garlic paste - 2 tbsp
Kashmiri chilli pwd - 1 tbsp
Corriander pwd - 1 tbsp
Ginger - 2 tbsp(chopped finely)
Green chillies - 4 (slited)
Tomatoes - 6 medium sized (chopped)
Garam masala pwd - 2 tsp
Onion - 1 (sliced and sauted in oil)
Cashews - 10 (soaked in water)
White cuscus - 1 tbsp
Kasuri methi - 1/2 tsp
Corriander leaves - 1/2 cup
Salt - to taste

U can start up by pasting the cooked onion and saoked cashews and cuscus and keep aside
Now heat ghee in aan iron kadayi or wat u have at home....a non stick will also do....
Add the garlic paste and saute for few secs till the raw smell of the garlic dissappears
Add the powders (corriander,chilly,turmeric) and saute for 3-4 minutes
Add the chopped tomatoes and cook till soft
Now add in the green chillies , chopped ginger and some chopped corriander leaves and saute again for few minutes
Throw in the cleaned chicken pieces with enough salt , and cook on a low flame till the chicken is done
Once the curry thickens add the garam masala pwd and kasuri methi
Finally add the pasted onion ,cashew mix and let it boil till the oil seperates
Finally garnish with the remaining corriander leaves...
(If u want more gravy add some more water while pasting the cashews..here i added only little water ,dats why it looks like a masala..but the taste is always the same...YUMMYYYYYY...

BUTTER CHICKEN

(Recipe by LAKSHMI NAIR.....i really love dis)

Ingredients....
Chicken - 1 kg (cut into small pieces)
Red Chilly pwd - 2 tbsp
Turmeric pwd - 1/4 tsp
Tomatoes - 2 big (pasted)
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Garam Masala pwd - 1 tsp
Onions - 4 (sliced)
Cashew nuts - 50 gm (soaked in water)
Kasoori Methi pwd - 1/2 tsp
Corriander leaves - 1/4 cup (chopped)
Butter - 3 tbsp
Water - 1 cup
Salt - To taste
Oil - To saute onion

Method.....
Heat 2 tbsp of oil and saute the sliced onion till soft (no need to brown it)and keep aside

Grind together the sauted onions and soaked cashews together to a fine paste and set aside

In a thick bottomed vessel melt the butter and add the cleaned chicken pieces with turmeric pwd (till the wter from the chicken gets completely evaporated and the butter clears up)

Add the ginger garlic paste till the raw smell dissappears and add chilly pwd and garam masala and saute again

At this stage add the pasted tomatoes and water with enough salt and let it boil till the chicken is done

When the chicken is done add the onion - cashew paste and mix well and once it starts to boil add the kasoori methi and remove from fire

Garnish with corriander leaves and cream (u can also use boiled and chopped egg to garnish

CHICKEN TIKKA MASALA

Marination for chicken

boneless chicken 1 /2 k
4 tbsp. Yoghurt
1 tbp red chili powder
1 tbsp Garlic ginger paste
11/2 tsp Coriandr Powder
1/4 tsp turmeric
1/4 garam masala
food colour (optional)
lime juice
butter
salt
marinate the chicken with above ingredients 1hr n grill 20 mnts.

For gravy

onion 1big
tomato puree 1/4 c
tomato 1/2
gingr garlic paste 1 tsp
cumin powdr 1/2 tsp
milk 1/2 c
sugar 1 tsp
coriandr pwdr 1 tsp
Kashmiri chilly pwdr 1/2 tsp
butter
In a pot add butter n saute gingr garlic paste n add onion n saute till brown.Add tomato n tomato puree n cook till oil seperates.Add all spices chicken n kasuri metti .Adjust the salt n add milk n cook for 5 mnts .garnish with coriandr leaves.

Mangalorean chicken

Chicken 1 kg
Onion 3
Fenugreek seeds ½ tsp
Turmeric powder 1 tsp
Tamarind paste 1 tablespoon
Grated coconut 1 cup
Roasted red chilies 5-6
Roasted coriander seeds 1 tablespoon
Roasted cumin seeds 1 tsp
Black pepper corns 3-4
Green chilly 1
Garlic 4 pods
Ginger 1 tbp
Cinnamon 1 small (1/2 inch)
Cloves 2
Oil /ghee
Salt to taste

Method
Take a blender and add half the onion, green chili, grated coconut, red chilies, garlic, ginger, cinnamon, cloves, cardamom, turmeric, tamarind paste, coriander seeds, cumin seeds, black pepper and mix and make a fine paste.
Then take the remaining onion chop it finely
Take a pan and pour the oil and bring to heat
Then add the fenugreek seeds
Then the chopped onions.
Sauté till the onions turn golden brown.
Now add the paste and sauté till the nice smell or till an aroma begins to rise.
Now put in the chicken pieces and pour water according to the thickness desired.
Let it boil and then add salt to taste.
Stir well and cover cook till the chicken is tender.
Garnish with fresh coriander leaves and serve….hot

(U can replace tamarind paste with 1 tomato if u don’t like to add tamarind ….)

GARLIC CHICKEN

Chicken - 1/2 kg
Onion- 2(chopped)
Green chilly - 4 (slited)
Garlic - 4 tbsp(pasted)
Crushed red chilly - 10
Vinegar - 1 tbsp
Tomato paste - 2 tbsp
Curry leaves - 2 spring
Oil - 1/2 cup
Salt - enough
Corriander leaves- few

Marinate the chicken pieces wid crushed chillies + garlic paste +vinegar + salt

Heat oil in a pan and deep fry the onions.....once it is browned remove frm oil and keep aside

In the same oil drop the curry leaves, and the marrinated chicken pieces and saute ...add a little water and cook the chicken pieces on a low flame

Paste the roasted onions....once the chicken is done and let the access water also evaporate

Now add the pasted onoin and tomato paste with little water and let it boil

When the oil clears up add the slited green chillies....remove frm heat and garnish with corriander leaves

Easy Palak Chicken

Palak 2 c
Chicken 750 gms
onion 2 medium
tomato 2 medium
gingergarlic paste 1 big spoon
chicken masala 3 spn
cream (optionl ) i dinn use


jus soak palak n boild water n grind to smooth paste.In a pan add oil n saute onion tomatoes n gg paste one aftr the othr.Add masala pwdr saute for a mnt n add chicken salt n water cook till done.Add palak paste n cook for anothr 5 mnts ..u can add cream at tis stage n serve hot with rotis

 —

Creamy Chicken wit Vegetable...

ingrediants
chicken- 500 gm
onion-2
tomato -2
chilly -3
ginger /garlic
potato-1
carrot-1
capsicum-1
peas -
egg plant -1

turmeric powder -1/4 tsp
chilly powder-1 tsp
corainder powder 1 1/2 tsp
garam masala 1/2 tsp
pepper 1/2 tsp
cream - 3 tbsp
milk 1/2 cup
salt
corainder leaves

method
boil all vegetable and keep aside
add oil ...to the pan ..
add onion ..ginger /garlic and saute
then add tomato ,chilly
add all masala ...and fry for few minutes
then add chicken and milk
when the chicken is cooked add cream ...pepper..leaves and the cooked vegetable....
serve hot with chappati

chicken 65

chicken 1k
yogurt 4 to 5 tbsp
chilly pwdr 2 tbsp
salt
soya sauce 1 tbsp
gingr juice 1 tsp
marinate the above ingredients for at least 2 hrs in the refrigerator n fry .
For gravy
onion 2
capsicum 1
ginger garlic 1tsp
soya sauce 1tsp
tomato paste 1tbsp
tomato sauce 1 tbsp
coriander n salt
in the same kadai that fried chicken add gingr garlic paste onion n saute very well ..add capsicum saute for a mnt..add tomato paste saute well ten add all the sauces chicken n coriander leaves.serve hot

PEPPER CHICKEN ROAST

Onion - 2 (chopped )
Ginger Garlic Paste - 3 tbsp 
Green Chilly - 2 (chopped) 
Tomato - 2 (Cut into small cubes) 
Capsicum - 1 medium (Cut into small cubes) 
Turmeric Powder - 1/4 tsp 
Chilly Powder - 2 tsp 
Coriander Powder - 2 tsp 
Fennel Powder - 1/2 tsp 
Pepper Powder - 1 1/2 tsp (according to your spice level) 
Lemon Juice - 2 tbsp 
Salt - to taste 
Chicken - 1 kg (Cut into small pieces) 
Oil 


1. In a bowl, mix all the above ingredients together except oil and mix well.

2.Keep the bowl with all the ingredients mixed well to marinate for 1/2 an hr.

3. Pick chicken alone from the mixed ingredients kept for marination.

4. Heat oil in a pan.Shallow fry the chicken in oil until its slightly brown in colour. 

5. Remove the chicken from oil. In the same oil add the remaining vegetables.Add more oil if u need.

6. Once the vegetables is completely translucent, add the fried chicken & mix for a minute or two. Add the salt if needed.

7. Remove from fire.Serve it hot.

PEPPER CHICKEN

chicken-1 kg
onion-2 large(sliced)
tomatoes-2,medium(chopped)
pepper-5/6 tbsp(freshly ground)
corriander powder-1/2 tsp
ginger garlic paste-1 tbsp
corriander leaves-1 bunch(chopped)
oil-5 tbsp
salt-to taste

Heat oil and add onions and saute.
Add tomatoes and saute again.
Add pepper powder and corriander powder and salt and mix well.
Add chicken piece and mix well and let it cook.
When it is halfway cooked ,add corriander leaves and add a little water and cook till done.
serve hot.........its soooo tasty.....

Easy Butter Chicken

Chicken 750 gm
butter 2 tbsp

1. onion 1
tomato 2
chilly powder 2tsp
ginger garlic 5 or 6
cashew nuts 10 to 12
tomato ketchup 1tbsp
yogurt 1/2 cup
kasuri methi 1/2 tsp
grind all ingredients well

In a pan add butter n saute the ground ingredients well .Add chicken pieces n cook till done.Add 1/2 cup cream kasuri metti 1/2 tsp if u need n coriander leaves.
( if u want u can fry chicken first usin chilly pwdr n salt jus half way n cook n the gravy till done )

CHICKEN IN TOMATO GRAVY

Chicken - 1 kg
Tomato - 4 (sliced finely)
Onion - 4 (sliced finely)
Corriander leaves -1/4 cup

Red ground masala :- Chilly powder - 2tsp
Turmeric powder - 1/4 tsp
Pepper powder - 1tsp
Cinnamon - 2 piece
Cardomom - 2
Cloves - 6
Jeera - 1/4 tsp
Souf - 1/4 tsp (Perum jeerakam)

Green ground masala :- Green chillies - 4
Ginger - 1 inch piece
Garlic - 8-10

Method

Cut chicken into required sized pieces.
Apply half of the Red ground masala and half of the green masala on the chicken and leave aside for an hour
Fry the onion in the required quantily of oil ,remove the fried (brown)onoins and then fry the chicken pieces to brown ,remove the chicken pieces and then fry the remaining masala in oil well ,then add the tomatoes and keep stirring till oil seperates add the chicken pieces ,onoins , corriander leaves.Mix well and keep on slow fire till the gravy thickens..no need of adding extra water....

Chicken in Creamy Lemom Sauce

250 gm chicken breasts, cut into thin strips and cook in one spoon of butter or olive oil with salt and pepper , set aside and get the sauce ready )
salt -
pepper
1/2 cup fat-free sour cream
1/2 cup light mayonnaise
1/3 cup skimmed milk
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon vinegar
2 large garlic cloves, minced
1 tsp mustard
1 tablespoon olive oil

Combine all ingredients, and stir well with a whisk.cook for few minutes and then Cover sauce, add cooked chicken n serve with rice .

Chicken Varattiyathu

Chicken - 1/2 kg (cleaned & cut into small pieces)
Onion - 1 (sliced)
Tomato - 1 (sliced)
Ginger Garlic paste - 2 tbsp
Green chilly - 2
Red chilly powder - 1 1/2 tbsp
Corriander powder - 1 tbsp
Turmeric powder - 1/4 tsp
Pepper powder - 1 tsp
Garam masala - 1/2 tsp

Cook the chicken with all the above ingredients .
Heat oil in a KADAI and add curry leaves and Crushed garlic.
And add cooked chicken mixture to it and saute well till the water evaporates (varattuka)

DRAGON CHICKEN

Boneless chicken - 1/2 kg
Garlic paste - 3 cloves
Ginger paste - a small piece
Egg - 1
Soya sauce - 1 tsp
Salt - to taste
Cornflour - 2 tbsp
Oil

1.In a bowl mix all the ingredients together with chicken except cornflour & oil.Marinate chicken in refrigerator for 1hr.

2.After 1hr take out of refrigerator & add cornflour.Deep fry in oil at low fire till chicken gets cooked.Keep it aside.

FOR GRAVY

Oil - 3 tbsp
Garlic - 3 cloves(chopped)
Onion - 2 small(chopped)
Crushed dried red chillies - 3 tsp
Soy sauce - 1 1/2 tbsp
Tomato ketchup - 1 1/2 tbsp
Sugar - a pinch
Spring onion

Heat a pan,pour oil when it gets heated add garlic & saute till its raw smell disappears.Now add onion & saute for a while,add crushed red chillies,soy sauce,tomato ketchup,sugar one after another.Add fried chicken saute for 3 minutes.Take out of fire. Garnish it with spring onion & serve it hot with chappathi or fried rice.

KASHMIRI CHICKEN

Chicken - 1kg
Chilli pwd- 1tbsp
Coriander pwd -1tbsp
Garlic paste - 2tsp
Ginger paste -2tsp... See More
Turmeric pwd - 1/2tsp
Jeera pwd - 1/2tsp
Garam masala pwd - 1tsp
Salt
Red food colour (optional )- 1/4tsp
Egg -1
Oil - for frying

In a bowl take cleaned chicken & add all the above ingredients except oil.Mix it well & marinate it for atleast 1hr.After 1hr fry this chicken in oil till golden brown.
FOR GRAVY

Onion(finely chopped) - 3 big
Tomato (make paste) - 3 small
Ginger & garlic paste - 2tsp
Kashmiri chilli pwd - 11/2 tbsp
Coriander pwd - 11/2 tbsp
Garam masala pwd - 1t sp
Jeera pwd - 1/2 tsp
Dried red chilli paste - 6
Cashewnuts (soaked in water) - 10
Kismis (soaked in water) - few
Water - 2cups
Salt - to taste
Red food colour - 2 pinch

1. Heat oil in a pan, saute onion ,to this add ginger & garlic paste.When its raw smell disappears add coriander pwd, chilli pwd, jeera pwd & saute for2 min.

2. To this add tomato paste.

3. When the gravy becomes thick & see oil appearing on top of the gravy add cashew paste, water, salt & red food colour.

4. When this gravy becomes thick add fried chicken pieces, kismis paste & let it boil in low flame for 5 min.

5.Remove from fire,garnish it with coriander leaves & fried cashews & kismis.Serve it hot with chappatti, porota or batoora.