Chicken Chettinad

 Chicken Chettinad

Chicken Chettinad is one of the most flavorful recipes of south India. It is known for its exotic taste and flavors. It’s delicious with steamed rice and naan bread.

 Ingredients:

3 pounds chicken breast marinated in yogurt and lemon juice and cut into pieces
4 tablespoons oil

1 teaspoon cumin seeds

2 medium size onions, chopped

1 teaspoon ginger paste
1 teaspoon garlic paste
1 tablespoon tomato puree or paste

2 teaspoons tamarind paste
1/3 teaspoon turmeric powder
1 teaspoon chilli powder (optional, depends upon spice level)
1 teaspoon cumin powder
1 teaspoon coriander powder

1/2 cup yogurt 

2 teaspoons chettinad masala (made out of toasted spices)

8-10 curry leaves

Salt to taste

1/2 cup yogurt for marination

1 tablespoon lemon juice for marination

Coriander leaves for garnishing.

Preparation:

Heat oil in a pan and sauté onions till light brown.
Add cumin and seeds sauté.

Add ginger and garlic paste. Sauté until cooked. Add half cup water and cook for smooth paste.
Add tomato paste and half cup water. Mix and cook well for 1-2 minutes.
Add turmeric powder, cumin powder, coriander powder, chilli powder, chettinad masala and salt. 

Sauté for few minutes.
Add water and cook well until gravy is smooth. 

Add marinated chicken pieces into the gravy and cook well.

Garnish with fresh chopped coriander leaves.

Butter Chicken (Murgh Makhani)

Butter Chicken is one of the most popular Indian dishes across the world and is very delicious. This dish is liked by all age groups and my family loves it. This delicious chicken recipe is also popular by its Hindi name - Murgh Makhani. The taste of the buttery- creamy chicken masala is just awesome and never to be forgotten. The extra quantities of butter makes it very delicious and goes well with rice or any bread, naan or rotis.

Ingredients:

2-3 pounds boneless chicken cut into 1 inch pieces

1/2 cup yogurt

1 tablespoon lemon juice

2 tablespoons butter (or oil)

1 medium size cinnamon stick

2 bay leaves

2 green cardamoms

2 whole cloves

I/2 teaspoon cumin seeds

1/2 teaspoon kasuri methi

1 medium size diced onions

1 teaspoon garlic paste

1 teaspoon ginger paste

1/2 teaspoon turmeric powder  

11/2 teaspoon cilantro powder

11/2 teaspoon cumin powder

11/2 teaspoon garam masala (curry powder)

1/4 black pepper powder

 *Can be substituted by butter chicken masala

1/4 red chilli powder

2 teaspoons tomato paste

1/2 stick butter

1/4 cup heavy cream

1/2 cup water

Salt to taste

Fresh cilantro leaves for garnish

Preparation:

Marination

Marinate chicken pieces in yogurt and lemon juice. Keep overnight in a refrigerator.

Seasoning:

Melt butter in a pan.

Add bay leaves, cloves, cinnamon, cardamom, kasuri methi, and cumin seeds. Let them become little brown until the flavors starts coming.

Add diced onions, ginger paste, garlic paste and cook until they are brown in color.

Add 1/2 cup of water and cook again till the onions and soft and tender into sauce. Add tomato paste and mix it well with a stir.

Add cilantro powder, cumin powder, garam masala, chilli powder, turmeric powder, black pepper and salt to taste. Add butter stick and heavy cream. Cook for 5 minutes and add desired quantity of water to make gravy.

Add chicken pieces into the sauce. Simmer the heat and cook for 15-20 minutes until all the chicken pieces are well blended with the gravy.

Garnish with cut cilantro leaves and serve it with naan or roti, or rice and enjoy.

Chicken Stew with Vegetables

Chicken stew is delicious, healthy and a perfect recipe for all occasions and seasons. Chicken pieces cooked with fresh vegetables, spices and herbs adds a great flavor and is a complete healthy meal in itself.

Ingredients:

12 medium size chicken pieces (with or without bones)

6 sprigs parsley chopped

6 sprigs cilantro chopped

6 sprigs turnip greens (adds great flavor, optional)

1 medium size onion chopped

1 cup cabbage chopped

2 sticks celery cut into pieces

1 medium size carrot cut into pieces

4-6 string beans cut into pieces

1 medium size diced tomato

1/2 cup lentils

1 teaspoon garlic powder

1 teaspoon pepper powder

1/2 freshly squeezed lemon juice

3-4 cups of water

Salt to taste

Note: Make sure Chicken and all vegetables are nicely washed or rinsed.

Preparation:

Add all above ingredients in a pot or a pressure cooker.

Mix well.

Cook on a medium flame.

Instant pot cooking: On a medium flame, mix vegetables and chicken along with the seasoning. Bring it to boil with continuous stirring. Reduce heat and let it simmer for 35-30 minutes until all vegetables and chicken pieces are nicely cooked. Stir well and serve hot.

Pressure cooking: On a medium flame, mix vegetables and chicken along with the seasoning. Bring it to boil, after two whistles reduce heat and let it simmer for 15-20 minutes. Turn off flame. Let it sit until all pressure is released. Open lid and mix well under low heat for 2-3 minutes. Stir well and serve hot.

Spicy and Sour Lemon Chicken

Ingredients:

2 pounds chicken with or without bones

2 tablespoons yogurt

3 tablespoons oil

1 medium size onion sliced

1 tablespoon garlic paste

1 tablespoon ginger chopped

1/4 tablespoon paprika powder or kasmiri chili powder

10-12 whole red chillies

8-10 curry leaves

1/2 teaspoon cilantro powder (grind fresh)

1/2 teaspoon cumin powder (grind fresh)

1/2 teaspoon pepper powder (grind fresh)

 2 tablespoons fresh lemon juice

Salt to taste

Preparation:

Step 1. Marination

Marinate chicken in yogurt. Keep 1-2 hours at room temperature or overnight in fridge.

Step 2. Grinding main ingredients

Grind coarsely cumin seeds, cilantro seeds and pepper corns. Keep aside.

Step 3. Seasoning

Add oil in a pan.

Heat on a medium flame.

Add whole red chillies and saute to dark brown.

Add paprika powder and curry leaves. Stir well.

Add sliced onions, ginger and garlic paste. Saute for few minutes until golden brown.

Add marinated chicken and stir well.

Add cumin powder, cilantro powder, pepper powder, salt and fresh lemon juice. Mix well.

Cover and cook for 5-10 minutes on medium flame.

Add half cup water. Let it simmer for 2-3 minutes.

Cover and cook on low flame until chicken is fully done.

Turn off the heat and let it stand for 5-10 minutes.

Garnish with fresh cilantro leaves or garnish or your choice.

Serve hot with bread/naan or rice

Jalapeno Chicken

                                     
                                             

                                     Jalapenos adds great flavor to chicken dish

Ingredients (Use Organic):

1 pound chicken (with or without bones)

1 tablespoon yogurt

1/2 teaspoon pepper powder, coarse ground

3 medium size jalapenos chili peppers

1 tablespoon fresh roughly chopped ginger

2-4 fresh peeled garlic cloves

1 tablespoon roasted cumin seeds

8-10 mint leaves

Salt to taste

1 tablespoon freshly squeezed lemon juice

2 tablespoons oil or butter

1 medium size onion finely chopped
1 tablespoon cilantro leaves for garnishing

Preparation:

Step 1. Marination

Marinate chicken in yogurt, pepper, cilantro leaves and 2-3 pinch of salt. Keep 1-2 hours at room temperature or overnight in fridge.

Step 2. Grinding main ingredients

Grind jalapenos, ginger, garlic, cumin, mint leaves and salt by adding lemon juice into the mixture.

Keep the paste aside.

Note: If you cannot handle spicy - hot food, use 1 or 2 jalapenos in the mixture. It also depends on the heat index of peppers. So be very careful!!

Step 3. Seasoning

Add oil or butter in a pan.

Heat it on a medium flame.

Add chopped onions and saute for few minutes until light brown.

Add half cup water. Let it simmer for 2-3 minutes.

Add jalapeno paste, and mix well. Let it simmer on heat for 2-3 minutes by covering the lid.

Add marinated chicken and stir well. Cook on medium to low flame.

(Note: if mixture is too dry and sticking to the bottom of the pan, add half cup water)

Continue to stir at regular intervals until chicken is well cooked.

Taste and add more salt if necessary.

This dish will be ready in 15- 20 minutes, garnish with fresh cilantro leaves or garnish or your choice.

Have fun!

Safety tip: Use great precaution while cutting jalapeno's.

Chicken - 65

             
             Chicken-65: Spicy South Indian Chicken Recipe

It is a deep fried chicken recipe seasoned with spices. It is a delicious chicken dish and can also be used as a snack.

Step 1. Ingredients for Marination:

1 pound boneless chicken (breast) cut into 1-2 inch cubes
1/2 cup yogurt
1 tablespoon lemon juice
1-2 tablespoons corn flour
1 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon cilantro powder
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
1 egg optional
Orange color (1-2 drops liquid or pinch of powder)
1/2 teaspoon garam masala (curry powder)
3-4 twigs of chopped cilantro leaves
Salt to taste

Step 2. Deep Frying

Canola oil or any oil of your choice

Step 3. Ingredients for Seasoning

1 tablespoon oil
I teaspoon cumin seeds
3-4 dried whole red chillies
8-10 curry leaves chopped
1/2 teaspoon chopped ginger
1/2 teaspoon garlic paste
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
1 tablespoon yogurt
1/2 teaspoon red chilli powder
Orange food color (optional)
Salt to taste
Half fresh lemon

Preparation:

Step 1.

Take a big bowl.
Add chicken and other ingredients as in Step 1.
Mix well and leave marinated chicken for half hour.

Step 2.

Heat oil in a thick bottom pan.
Add chicken pieces in small batches and deep fry as in Step 2.
Keep Aside.

Step 3.

In a different pan add 1 tablespoon oil.
Heat the oil on medium flame.
Add cumin seeds and whole red chillies.
Stir for few minutes until light brown.
Add chopped ginger, garlic paste, curry leaves
Cook well for 2 -3 minutes until the paste starts leaving oil.
Now add yogurt, cumin powder, chilli powder and garam masala.
Mix well and add salt to taste if required.
Add fried chicken with continue stirring for 5 minutes on slow flame.
Squeeze fresh lemon juice.
Serve hot and enjoy.

Kadai Chicken

Ingredients:

1 pound chicken breast (marinated in 2 tablespoons of yogurt)
2 tablespoons oil
1 medium size onion, finely chopped
1/2 teaspoon cumin seeds
1/4 teaspoon fenugreek leaves (methi leaves)
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
1 tablespoon fresh almond-cashew nut paste
2 tablespoons tomato puree or 2 fresh tomatoes finely chopped
1/2 teaspoon garam masala (curry powder)
1/2 teaspoon roasted garam masala
1 teaspoon cilantro powder
1/2 red chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon mango powder
Pinch mint powder
Salt to taste
Finely chopped fresh cilantro leaves for garnishing

Preparation:

Marinate chicken in yogurt by keeping overnight in a refrigerator or 1-2 hours at room temperature.

Heat oil in a kadhai (deep pan).
Add cumin seeds and fenugreek leaves. Stir well.
Add chopped onions and saute for few minutes until golden brown.
Add ginger and garlic paste and saute with continuous stirring.
Add almond-cashew nut paste and stir well.
Add tomato puree and mix well.
Add powdered spices such as garam masalas, cilantro powder, chilli powder, turmeric powder, mango powder, mint powder and salt to taste.
Add marinated chicken and mix well. Cover with the lid and cook.
Add 1/2 cup water, stir well and cook. When the mixture comes to a boil, reduce heat.
Cook for about 10-15 minutes or till the chicken is done.
Garnish with freshly chopped cilantro leaves.
Turn off heat, let it stand for few minutes.
Serve hot with naan, roti, paratha, pita bread or rice

Grilled Chicken Drumsticks

Ingredients:
12 chicken drumsticks
1 cup yogurt
1 tablespoon lemon juice
3 teaspoons ginger-garlic paste
1 teaspoon cilantro powder
1 teaspoon red chilli powder
1/2 teaspoon black pepper powder
1/2 teaspoon garam masala
1 teaspoon cumin powder
1/8 teaspoon orange food color
2 tablespoons oil for greasing
Salt to taste

Preparation:
a.      Chicken drumsticks: Wash and pat dry chicken drumsticks with a kitchen towel.
Make 2-3 deep slits with a sharp knife. Keep them aside and prepare marimade.
b.      Preparation of marinade: In a big bowl add yogurt, lemon juice, ginger-garlic paste,
cilantro powder, black pepper powder, chilli powder, garam masala, oil, salt to taste and mix it with hands.
Sprinkle orange food color over the chicken. Mix uniformly so that all drumsticks are coated with color.
Keep marinated chicken drumsticks at room temperature for 2-3 hours or keep it in refrigerator overnight that gives the best results.
The marinated chicken drumsticks can be grilled in an oven or baked for about an hour at 350° F.
Make sure to turn the sides of the drumsticks, and brush the reserved marinade on all sides of the chicken drumsticks to give a uniform grilling.
Garnish with spring onions or slices of lemon or freshly chopped cilantro leaves.
Serve hot.

Chicken Curry

Ingredients:

2 pounds chicken (with bones or bonesless)

4 tablespoons oil

4 medium size onions, finely chopped

2 teaspoons ginger paste

2 teaspoons garlic paste

3 tablespoons tomato puree

1 inch ginger, chopped

1 inch cinnamon stick

4 green cardamoms

4 bay leaves

1 teaspoon fenugreek (methi) leaves

1/2 teaspoon turmeric powder

1/2 teaspoon cumin seeds

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon garam masala

1 teaspoon red chilli powder

1/2 teaspoon amchur powder

Salt to taste

Coriander leaves, chopped to garnish

Preparation:

Heat oil in a pan. Add cinnamon, cloves, bay leaves, and green cardamoms. Fry until they change color to brown.

Add chopped onions, chopped ginger and sauté till golden brown.

Add methi leaves and fry for 1-2 minutes.

Add ginger paste and garlic paste and sauté for 2-3 minutes with constant stirring.

Add tomato puree and stir.

Add turmeric powder, coriander powder, cumin powder, garam masala, amchur powder, and red chilli powder. Saute for 1 minute.

Add 1/4 cup water and cook for 2 minutes on medium heat until oil separates from masala.

Add the chicken pieces and salt. Sauté on high heat for 2-3 minutes. Add 1/2 cup of water, bring to a boil on a medium heat, cover and cook till the chicken is fully done.

Garnish with coriander leaves.

Serve hot with roti or rice.

Chicken Seekh Kababs

Seekh Kababs

Upper Picture: Kababs made in a pan with skewers
Lower Picture: Kababs on a grill

Ingredients:

1 pound  boneless chicken strips
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
1/2 teaspoon almond paste
1 tablespoon yogurt or sour cream
1 teaspoon lemon juice
1/2 teaspoon amchur (mango powder, optional)
1/2 teaspoon garam masala (roasted can also be used for better taste and flavor)
1/2 teaspoon cumin powder (roasted can be used for better taste and flavor)
1/2 teaspoon chili powder (depends how spicy you want!!)
1 teaspoon cilantro powder
1/2 bunch finely chopped fresh cilantro
1/4 teaspoon nutmeg powder
1/4 teaspoon cinnamon powder
1/3 teaspoon black pepper coarsely ground
1/4 teaspoon mint powder
1 egg optional
Salt to taste

Preparation:

Mix all the spices together as above and add to the ground chicken

Mix well, cover, and leave in fridge for 3-4 hrs to marinate or keep at room temperature for 10-15 minutes.
Insert skewers into the chicken strips.
Shallow fry on a griddle by using oil or ghee or can also be barbequed.

Serve with sliced onion, tomato, mint chutney and lemon. It can just be garnished with chopped fresh cilantro leaves

Rolls can also be made by using naan or pita bread.

Chicken Tikka Masala

Ingredients:
PART I
3-4 pounds boneless chicken breast or thighs cut into pieces
1/2 cup yogurt
1/2 teaspoon lemon juice
1 teaspoon roasted ground cumin
1 teaspoon ginger paste
1 teaspoon garlic paste
1/2 teaspoon cilantro powder
1/4 teaspoon nutmeg
1/4 teaspoon turmeric powder
1/4 teaspoon fenugreek leaves
1/2 teaspoon freshly ground pepper
1/4 teaspoon food color, orange or red (optional)
1 tablespoon olive oil

PART II
4 tablespoons butter or oil
1 teaspoon cumin seeds
4 bay leaves
4 cloves
4 green cardamoms
1 stick cinnamon
2 medium size onions cut into small pieces
2 teaspoons ginger paste
2 teaspoons garlic paste
4 teaspoons tomato puree
1/4 cup heavy cream/sour cream
2 teaspoons cilantro powder
1 teaspoon cumin powder
1-2 teaspoon garam masala
1/4 teaspoon red chilli powder or to taste
1/4 teaspoon turmeric powder
1/4 teaspoon black pepper

Preparation:

Part I
Place all the ingredients of part I into a glass bowl and mix thoroughly. At this stage orange food color will give a glorious shine to the batter. Add the chicken pieces into this batter and let it marinate for 2-3 hrs at room temperature or overnight in the refrigerator.
Preheat oven 350° F. Bake the chicken for 15 minutes or barbecue on grill.
Remove the pieces from the oven or grill and proceed for part II.

Note: The above grilled chicken could also be served as an appetizer garnishing with cilantro leaves, some cut onions and tomatoes.

Part II

Melt the butter and add cumin seeds, bay leaves, cloves, cinnamon and cardamom. Let them become little brown until the flavors starts coming.

Add cut onions, ginger- garlic paste and cook until they are brown in color.

Add ¼ cup of water and cook again till the onions and soft and tender into sauce. Add tomato puree and heavy crème into this.

Add cilantro powder, cumin powder, garam masala, chilli powder, turmeric powder, black pepper and salt to taste. Add heavy cream or sour cream. Cook for 5 minutes and add desired quantity of water to make gravy.

Add baked or barbecued chicken pieces into the sauce. Simmer the heat and cook for 5-10 minutes until all the chicken pieces are well blended with the gravy.

Garnish with cut cilantro leaves and serve it with Naan/Roti or Pita bread, and enjoy.