CHINESE GARLIC CHICKEN

• Ingredients

Boneless chicken               - 500 gm

• To marinate

Egg                                  -1
Cornflour                         - 1 tbsp
White flour                       - 2 tbsp
Garlic flakes crushed        - 4-5
Salt                                 - needed

Make a batter of above ingredients .Add chicken to this and allow to marinate.Then deep fry the chicken pieces.

• For stock

Water                            - 2 cups
Chicken bones
Soyasauce                     -  1 tbsp
Vinegar                          - 1 tbsp
Celery   stalk                 - 1 chopped

Boil the above ingredients together to prepare the stock.

• For gravy 

Garlic                          - 1 bulb sliced
Ginger                         - 1 tsp sliced
Celery                         - 2 tbsp sliced
Spring onion                - 2 tbsp sliced
Soyasauce                   - 1 tbsp
Tomato sauce              - 2 tbsp
Chilly paste                  - 1 tbsp
Cornflour                     - 1 tbsp
Oil                              - 2 tbsp

• Method of preparation

Heat oil in a pan. Add garlic and ginger. Saute for 2 min, then add celery and spring onion. To this add all the sauces and chilly paste. Mix well. Add chicken stock, allow it to boil. Then add fried chicken pieces. When this boils, add cornflour mixed in a little stock and allow it to boil again. When the gravy turns to needed constituency turn off the gas. Garnish with  chopped spring onion and grated carrot.

Easy recipe.......goes well with noodles, fried rice, chapatti and naan.

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CHICKEN CHOPS

• Ingredients

Chicken                             -1/2kg
(cut into big pieces and gashed at several places)
Onion                                 -1/2cup

(finely chopped)
Green chilly                        -1 tsp
(finely chopped)
Ginger                                -1tsp
(finely chopped)
Ripe tomatoes                    -1/4cup
(finely chopped)
Raisins (ground to a paste)  -1tsp
Chilly powder                     -1tsp
Coriander powder              -1/2tsp
Turmeric powder                -1/4tsp
Pepper powder                   -1/8tsp
Aniseed powder                  -1 pinch
Curd                                   -1/4 cup
(not sour)
Salt                                     -as needed
Refined ground nut oil          -2tsp
Butter                                  -2tsp
Curry leaves                        - a few

• Preparation method

Mix chicken pieces with all the ingredients except curry leaves in a pan.Close it with a deep lid containing water and cook. Chicken has to be  well cooked with all the gravy absorbed and oil separated , remove the lid. Add curry leaves , and let it fry well. Remove and serve hot.

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CHICKEN PEPPER FRY

• Ingredients

Chicken                      1kg.
Curd                          2dsp
Coriander pow           2dsp
Ginger paste               2tsp
Garlic paste                2tsp
Pepper pow               1tsp
Salt                            needed
Oil                             1/4cup
Pepper(crushed)        1dsp
Soyasauce                 2dsp

• Preparation method

Mix together curd, pepper pow, coriander pow, ginger and garlic paste.Make long slashes in chicken pieces.Mix together the curd  mixture, chicken and salt. Mix well and keep marinated for 2hrs.Cover and cook the chicken, make it dry. Heat a wok, add oil, add the crushed pepper, stir and then add soyasauce.When sauce starts to boil add the cooked chicken stir and mix well till all pieces are fully coated with pepper.Serve hot garnished with coriander leaves.

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BUTTER CHICKEN (a little different)

• Ingredients

Sour cream            - 1/4cup
Ginger(crushed)     - 1 tsp
Food color(Red)    - ¼ tsp
Chicken                 - 2kg
(skinless, cut into pieces)
Butter                   - 4 Tbsp
Cinnamon            - 1" piece
Cloves                 - 6 nos
Cardamom           - 6 nos
Bay leaf               - 1 no
Yogurt               - 1/2cup
Saffron                - ¼ tsp
Raw cream          - 1/2cup
Almonds(ground) - 2 tsp
Corn flour            - ¼ tsp
Salt                   -needed

• Preparation method

Mix together yoghurt, ginger, salt and red coloring and rub into chicken.Let it marinate overnight.Place it in an ovenproof dish and brush with oil.Bake in a 375 degree oven for 40 -50 mins.Save the liquid, if any.Melt butter in a saucepan.Fry cinnamon, cloves, cardamoms and bay leaf for 1 minute. Add sour cream and chicken liquid.Add crushed saffron and cream.Cover and simmer gently for 5 - 6 mins. Add chicken pieces and adjust seasoning.Add ground almonds.Dissolve corn starch in water and add to the chicken. Let it thicken.Cover and simmer for 3 - 4 mins.Remove from heat.Garnish with coriander leaves and cream.

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CHETTINAD CHICKEN CURRY

• Ingredients

Chicken                         -1kg

Onion                            -2 big (sliced fine)

Tomato                         -2big (chopped fine)

Mustard seeds              -1tspn

Yogurt                           -3tbsp

Oil                                  -needed

Salt needed                  -needed

• For grinding

Shallots                         -1 cup (sliced)

Coconut (grated)          -3tbsp

Ginger                           - 1inch piece (sliced)   

Garlic                             -8 pods (sliced)  

Fennel seeds                 -1 ½ tspn

Cloves                           -6 no

Cinnamon sticks           -3 pieces

Pepper corn                  -1tspn

Chilly powder               -1 tspn(add to your taste)

Coriander powder        -2tspn

Turmeric powder         -1/4tspn

• Preparation method

In a hot pan, roast all the ingredients for grinding, till nice aroma starts to come. Remove from flame, let it cool and then grind it into a fine coarse paste. Keep this aside.

Pour oil into a hot wok. Add mustard seeds, let it splutter. Add curry leaves and then onions. Sauté till the onion turns golden, and then add tomatoes. Cook the tomatoes well. To this add the grinded masala. Stir well till the oil starts to separate. Add yogurt and ½ cup water. Mix well and then add chicken and salt. Cover and cook. Gravy should be thick. This curry goes well with almost everything.

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CHICKEN STEW

• Ingredients

Chicken                      - 1 kg
Small onions (shallots) - 1 handful
Garlic pods(big)         - 5 nos
Ginger                       - 1 small piece
Green chillies             - 12 nos
Cloves                       - 3 nos
Cinnamon                  - 2 nos
Coconut milk             - 2 glass
Coconut oil -             - A little
Salt                           - needed

• Preparation method

In a pressure cooker, place all the ingredients except the coconut milk and coconut oil and cook till done.
After the chicken has cooked well, add coconut milk. Stir well.Add salt and mix well again. Don`t allow the milk to boil.After the milk has heated well and  mixed together, remove from the fire.Pour some coconut oil on top.Serve hot with bread, appam, idiyappam.

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SHAHI CHICKEN KURMA

Ingredients

Chicken                         -1kg

Onion                            - 3big

(Sliced and fried to golden brown,

and then grinded into a paste)

Tomato                          - 1

(made into puree )

Chilly paste                   -2 tsp

Ginger garlic paste       - 1tsp

Chilly powder               - 1tsp

Coriander powder        -2tsp

Jeera (cumin)powder   -1 tsp

Cream                           -200gm

Cinnamon stick            - 1

Cloves                            -3

Cardamom                    -4

Oil                                  -needed

Salt                                -needed    

Preparation method

Into hot oil in a wok add ginger garlic paste, sauté and add chilly paste followed by cloves, cardamom, and cinnamon. Stir for 1 min. Add all the powders and tomato puree. Stir for 3 min, put the onion paste. Sauté well. Add cream and 1 cup of water. To this add chicken and salt, stir well, cover and cook. Serve hot garnished with cream and coriander leaves. This dish goes well with ghee rice, chapatti and breads.
Note:
Chilly paste is made by grinding dry red chillies that was soaked in water for sometime.

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KUTCH PEPPER CHICKEN

• Ingredients

Chicken                        -1kg

Onions                          -2 big
Tomato                         -1big

Garlic                            -10 cloves

Ginger                           -1 inch piece

Pepper powder             - needed

Garam masala               - 1 tspn

Oil                                - needed

Salt                               - needed

•  Preparation method

Chop onions, ginger,garlic and tomato into fine small pieces. Add oil to a hot wok. Add the chopped ingredients and saute till the colour of onion changes to golden brown. Add pepper powder (2tsp)and garam masala, stir well.To this add chicken and salt, mix nicely and cover and cook. This is a dry dish. So after the chicken is cooked make sure the water is evaporated .Make sure every chicken piece is coated with pepper.Add more pepper according to your taste.Serve hot with rotis , breads, nans. I am sure this dish wont disappoint you. 

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Chicken With Pepper

PEPPER CHICKEN

• Ingredients

Chicken                         -1kg

Onion                            -3 med diced

Ginger garlic paste       -1 ½ tbspn

Tomato                       -1 big chopped

Turmeric powder         -1/4 tspn

Chilly powder               -1/2 tspn

Coriander powder        -1/2 tspn

Cinnamon stick            - 2pieces

Clove                            -6

Dry chilly                      -2

Bay leaf                         -2

Fennel seed                  -1tspn

Pepper powder            -1tspn

Oil                                  -needed

Salt                                -needed

• Preparation Method

Heat oil in a vessel.Add fennel seeds, let it splutter and then add onion to it. Sauté well. When the onion turns light brown add ginger garlic paste and sauté again for 3 to 4 min. To this add tomatoes and the powders. Sauté again nicely. Add chicken , mix nicely ,cover and cook.When the chicken is done ,heat some oil in a separate pan and add bay leaf, cinnamon stick , cloves and dry chillies when everything splutters add this to the chicken. Keep it closed for 1 minute. Then add the pepper powder and salt ,mix well and keep the chicken closed for 5 minutes in a very low flame. Serve hot with chapathis, nans,roti. Garnish with coriander leaf and a tomatoe flower.

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HARA CHICKEN

Chicken  cooked in a green sauce (hara is green in Indian) made from fresh green leaves. This dish tastes as refreshing as it sounds.

• Ingredients

Chicken -   1kg

Coriander leaf -  1cup

Mint leaf  – ½ cup

Black pepper  – 10 gm

Cashew nut – 15 nos

Green chilly – 10-12 nos

Tomato medium  – 2

Ginger garlic paste - 2 tbsn

Onion  – 1 medium

Oil  - needed

Salt  - needed

Preparation Method

Grind all the above ingredients except chicken in a mixie. Make it like a puree. Heat a wok , add oil. To this add the puree. Saute well till the mix becomes really dry and oil starts to separate. Then add chicken , mix well , cover the wok and let the chicken cook. Add salt after the chicken is cooked and serve hot garnished with coriander leaves and tomatoe.

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