Chilli Chicken

Spicy Chicken Gravy

Ingredients:
Chicken - 1 kg ( clean and cut into medium size pieces )
Cloves - 3 nos
Cinnamon - 1/2 " stick -2
Bay leaves - 3
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Onion - 2 ( cut into lengthwise)
Tomatoes - 3 (Finely chopped)
Ginger and garlic paste : 3 tbsp
Curd - 3 tbsp

Oil - 4 tbsp
Curry leaves : 10
Corriander leaves - few
Turmeric powder : 2 tsp
Garam masala - 1 tbsp
Red chili Powder : 1 tbsp
Coriander powder : 2 tbsp
Black Pepper Powder : 3 tbsp
Salt to taste.

Method:

• Heat oil in a kadai.
• Add cloves, cinnamon, bay leaves cumin seeds and fennel seeds.
• when its sputter add onions. Fry the onions until it turns into golden brown .
• Now add ginger garlic paste fry them up to few minutes.
• Now add chicken and mix it well with ginger garlic paste and cook for 5 minutes.
• Then add curry leaves,chili powder, garam masala,corriander powder, turmeric powder and salt one by one and mix well .
• Fry them for 5 minutes.
• Now add curd and chopped tomatoes. Mix it well.
• Finally add the black pepper on top of it. Now add a cup of water and close the lid.
• Cook till the chicken is cooked thorough and desired consistency is reached.
• Garnish with coriander leaves.

It goes well with rice,chapathi ,idli and dosa.

Pepper Chicken Curry

Ingredients:

Chicken - 1 lb ( cut into medium size )

Onion large - 1 ( finely chopped )

Tomato - 1 ( chopped )

Ginger garlic paste - 1 tbsp

Green chillies - 1 no (slit )

Curry leaves - 1 string
Grated coconut - 3 tbsp

Corriander powder - 2 tbsp

Turmeric powder - 1 tsp

Chilli powder - 1/2 tsp

Freshly ground black pepper - 2 tbsp

Cinnamon - 1/2' piece

Clove - 1

Cumin seeds - 1/2 tsp

Fennel seeds - 1/2 tsp

Bay leaf - 1

Oil - 2 tbsp

Salt to taste.

Method:

• Grind the coconut and Keep the paste aside.
• Heat oil in a kadai, add cinnamon,cloves,cumin seeds,fennel seeds and bay leaves. Fry them a minute.
• Now add chopped onion.curry leaves and green chilli fry them until it turns into golden brown.
• Then add ginger galic paste and fry 2 to 3 minutes.
• Add chopped tomatoes, fry 2 minutes and add chicken pieces along with corriander powder, chilli powder,turmeric powder and salt.mix well.
• Fry them 5 minutes.
• Now add pepper powder and add cup of water and close the lid.
• After 5 minutes open up the lid and add the coconut paste.
• Cook them till the chicken becomes tender and fully cooked with covered lid.
• Garnish with corriander leaves.
  Serve with rice and chapathi.

Chicken Gravy

• Ingredients :
  Chicken - 1/2 kg ( medium pieces )
  Onion -1 ( chopped )
  Tomato - 1 ( chopped )
  Ginger Garlic paste - 2 tbsp
  Turmeric powder - 1 tsp
  Corriander powder - 2 tbsp
  Chilli powder - 2 tbsp
  Fennel seeds - 1 tsp
  Curry leaves - few
  Corriander leaves - few
  Oil 1 tbsp
  Salt to taste.
  Method:
• Heat oil in a pan, add fennel seeds and chooped onions.
• Fry till light brown.Add ginger garlic paste fry it 2 minutes.
• Now add chopped tomatoes,After the tomatoes are well fried add the chicken pieces along with corriander powder,chilli powder, turmeric powder,and salt.Fry them 5 minutes. Then add little water and mix well.
• And let the chicken cook well.
• Reduce the flame and let the chicken cook for 25 minutes.
• Finally add the curry leaves and corriander leaves. Remove from the flame. Serve with rice and chapathis.

Pallipalayam Chicken

Ingredients:
Chicken - 2 lb ( cut into small pieces )
Small Onion - 20 nos ( chopped )
Red chillies - 10 nos ( seeds removed, broken into 3 or 4 pieces )
Mustard seeds - 1 tsp
Turmeric Powder - 1 tsp
Curry leaves - 1 or 2 string
corriander leaves - 1 tbsp ( chopped )
Ginger garlic paste - 1/2 tsp
Oil - 2 tbsp
Salt - to taste.
Method:

• Heat oil in a kadai, add mustard seeds when it pops up, put onions,red chillies and curry leaves.
• Sauté till onion turn into light brown.
• Now add ginger garlic paste fry 1 minute
• Then add the chicken,turmeric powder and salt and just sprinkle water.
• Close the lid ond cook on low flame until the chicken fully cooked.
• Open the lid and fry for about 5 minutes on low heat until dry consistency.Garnish with fresh coriander leaves and serve with rice.

Chettinadu Chicken Masala

Ingredients:
chicken - 1 kg
onion - 3 ( chopped )
Tomato - 3 ( chopped )
Green chillies - 2
Ginger Garlic paste 2 tbsp
Lime juice - 4 tbsp
Turmeric powder - 1 tbsp
Chilli powder - 1 tbsp
Bay leaf - 2
Black stone flower - few
Curry leaves - 1 string
Corriander leaves - 4 tbsp ( chopped )
Oil - 5 tbsp
Salt to taste.
For Masala powder:
Corriander seeds (dhania) -6 tbsp
Cumin seeds - 1 tsp
Fennel seeds (sombu ) - 1 tbsp
Poppy seeds (khus khus ) - 2 tbsp
Split roasted gram ( pottu kadalai) -2 tbsp
Cinnammon - 2 nos
Cloces -2 nos
Cardamon - 3 nos
Red chillies - 10
Mace - 2 nos
Star anise -1
Black peppercorns ( milaku ) - 2 tbsp
Grated coconut -2 tbsp (optional )

• Marinate the chiken with lime juice, turmeric powder and salt atleast 1 hour.
• Heat a heavy pan on a medium flame and dry roast all ingredients.
• Remove from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry coffee grinder.
• Marinate the chiken with lime juice, turmeric powder and salt atleast for 1 hour.
  Method:
• Heat oil in a pan add bay leaf,black stone flower,and curry leaves.Add chopped onions and green chillies and fry till they are golden brown.
• Now add ginger garlic paste fry 2 minutes.
• Add tomatoes, marinated chicken,chilli powder and salt. Fry 5 minutes.
• Now add Ground masala powder and stir well to mix all the ingredients.
• Add little water cover and simmer till it is tender.
• When the chicken is done add curry leaves mix well.and turn off the flame.
• Garnish with fresh corriander leaves.

Stir- Fry Chicken & Broccolli

Ingredients:

Chicken -1 lb
Brocolli - 1 lb
Onion - 1 ( chopped )
Soy sauce -1 tbsp
Cornstarch - 1 tsp
Ginger powder -1 tsp
Garlic powder - 1 tsp
Oil - 2 tbsp
Salt to taste.

Method:

• Cut boned and skinned chicken breasts into bite-sized pieces.
• Mix soy sauce, ginger, garlic powder, salt and cornstarch; add chicken and set aside.
• Heat 1 tablespoons oil in hot skillet or wok.
• Add Brocolli and onion. Stir-fry 2 to 4 minutes.
  Remove from pan.
• And add another 1 tablespoon of oil. Pour chicken and sauce into skillet and stir-fry 5 to 7 minutes or until chicken is done.
• Return brocolli to pan and heat.
• Serve over rice.

If desired, all fresh vegetables can be used.

Chicken Kuruma

Ingredients:

Chicken ( with bone ) - 1/2 kg ( small pieces )
Onion -1 ( chopped )
Tomato - 1 ( chopped )
Ginger garlic paste - 1 tbsp
Mustard seeds - 1 tsp
Turmeric powder - 1 tbsp
Green chillies - 4 nos
Curry leaves - few
Oil - 2 tbsp
Salt to taste.

For the paste:

Small onion 20 nos or large onions - 1 ( cut into medium size )
Red chillies - 4 nos
Fennel seeds (sombu ) - 1 tbsp
Cumin seeds ( seerakam ) - 1 tsp
Pepper corns (milaku ) -1 tsp
Curry leaves - few
Cinnamon - 1 no
Split roasted gram ( pottu kadalai ) - 1 tbsp.
Coconut - 2 tbsp ( grated )
Corriander powder -4 tbsp.
In a pan heat 1 tbsp of oil and fry all the items except coconut and corriander powder .when it turns to golden brown then add coconut and corriander powder and mix it. remove from heat After it cools down, blend to a smooth paste.

Method:

• In a pan heat 1 tbsp of oil add mustard seeds after pop ups add onion, green chillis and curry leaves and saute till brown.
• Now add ginger garlic paste fry 1 minute. Add tomato and fry 1 minute.
• Then add chicken pieces along with turmeric powder and salt.and saute till they start to turn white.
• Now add ground paste and mix well. add required water.
• Stir well. cook till the chicken is cooked thorough and desired consistency is reached.

Serve with paratha.
It goes well with Rice and Idly.