Chicken Sandwich

Chicken Sandwich 

Ingredinets
Boneless Chicken Breast halves - 2
All Purpose Flour - 3 tbsp
Salt and Pepper to taste
Mushroom Chopped - 1/2 Cup
French Onion Soup - 1 tin
Sandwich Bun - 2
Cheese Singles - 2
Garlic Chopped - 1tsp
Olive Oil - 3 tsp


Method

Mix salt and pepper to the flour and coat the chicken with the flour on both the side and fry in a pan with 2 tsp of oil until its cooked and nice brown on both sides and set aside.
In the same pan, add garlic and fry for few secs and add chopped mushroom and cook until its soft and add the french onion soup and allow to boil.
Now add the cooked chicken and make sure chicken is well coated with the soup.
Roast the bun in a skillet or in oven until its crisp.
Place the cheese slice on the bun and place the chicken on it and top it with mushroom and chose the bun and enjoy the wonderful sandwich.

Crispy Oven fried Chicken

Crispy Oven fried Chicken

Ingredients

Chicken drumstick – 4
Ginger garlic paste – 1 tsp
Chili powder – 1 and 1/2 tsp
Lemon juice – 1 tsp
Honey – 1 tsp
Panko Japanese style breadcrumbs – 1 cup
Egg – 1
All purpose flour – 2 tsp
Parmesan cheese – 2 tsp (optional)
Salt and pepper to taste
Non-stick cooking spray

Method

Remove the skin from the chicken and soak in a bowl of water adding ½ tsp of chili powder, salt and lemon juice and refrigerate for at least minimum 3 hrs.
Preheat oven to 350*F
In a bowl beat egg and mix with it ginger garlic paste, ½ tsp chili powder, flour, honey and salt.
In a plate mix the panko breadcrumbs with Parmesan cheese and ½ tsp of chili powder.
Drop the chicken in the egg mix and coat well and dip in the breadcrumbs and evenly coat the chicken with it and place in a cookie sheet after spraying the non-stick spray.
Repeat this for all the chicken pieces and spray the cooking spray on the chicken and cook in the oven for 40 mins. Enjoy the healthier crispy oven fired chicken.

Spicy Orange Chicken

Spicy Orange Chicken

Ingredient

For marinating
Boneless Chicken – 1lb
Ginger garlic paste – 1 tsp
Soy sauce – 1tsp
Vinegar – 1tsp
Cornstarch – 1 tsp
Salt and pepper to taste

Other Ingredients

Carrot and Bell pepper – 1 cup
Onion – ½ of one chopped
Ginger Chopped – 1 tsp
Garlic Chopped – 2tsp
Orange juice – 1/3 Cup
Ketchup – 1tsp
Chili Garlic sauce – 2 tsp (add according to your taste)
Brown Sugar to taste
Soy Sauce – 2 tsp
Vinegar – 1tsp
Cornstarch – 1tsp mix with water
Salt and pepper to taste
Oil - 2 tsp
Oil to deep fry the chicken

Method

Marinate the chicken with the ingredients under 'for marinating' and keep refrigerated for minimum 1 hr and deep fry in oil and transfer to the kitchen towel to drain the excess oil.
Heat oil in a non-stick pan or wok and garlic and ginger and fry till aromatic and add onion and all the veggies and fry for few mins and add the orange juice with little water and add the chili garlic sauce and soy sauce and salt and pepper and cook for 5 mins.
Add the brown sugar and ketchup and mix and add the chicken pieces and cook if you want the gravy to be thick add the cornstarch water or just to your desired consistency.
Enjoy with white rice or fried rice.

Minced Chicken Wrap

Minced Chicken Wrap

Ingredients

For the Filling
Minced Chicken – 1lb
Onion – 1 very finely chopped
Tomato – 2 very finely chopped
Garlic – 5 very finely chopped
Ginger – ½” finely chopped
Ginger Garlic paste – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1tsp
Chili Powder – ½ tsp
Garam masala – ½ tsp
Fennel seeds – ½ tsp
Egg - 1
Cilantro chopped
Salt to taste
Oil – 3 tsp

For the Tortillas
Wheat flour – 1Cup
All Purpose flour – 1 Cup
Shortening – 1 tsp (optional, even you can use oil)
Salt to taste
Water - 1 Cup

Method

For the Filling
Heat oil in a non-stick pan and add the fennel seeds and when they crackle, add the onion and garlic and ginger and sauté until the onion turns light brown and add the ginger garlic paste and mix well for couple of mins.
Add the tomato and cook until the tomato turns mushy and add all the dry powders one after another and mix.
Add the minced chicken and mix and close and cook until chicken is cooked and it should be very dry. Beat egg in a bowl and add to the chicken mixture and cook till its done.
Garnish with cilantro.

For the Tortillas
Mix all the ingredients under “for the tortillas” and set aside for a minimum 15 mins and make into medium ball size and roll it quite big(little bigger than chapatti) and cook in a heated griddle on both side with little oil. This will yield six tortillas. By adding the shortening makes the tortillas very soft.
Spread mayo on the tortilla, add the filling in the middle and top it with onions and cilantro and roll it and enjoy the warp.

Hot Chili Chicken

Hot Chili Chicken

Ingredients

To marinate
Chicken – ½ lb
Yogurt – 2 tsp
Ginger Garlic paste – ½ tsp
Chili powder – ½ tsp
Turmeric Powder – ½ tsp
Salt – little

Other Ingredients

Green Chilies slit – 10 to 13 (depending on your need)
Onion – ½ of 1 Chopped very finely
Tomato – 1 finely chopped
Coriander Powder – 1 and ½ tsp
Garam masala – 1tsp
Cardamom Powder – ¼ tsp
Oil – 3 tsp
Salt to taste

To Grind

Garlic – 6 Cloves
Ginger – ¾ inch
Cilantro – ½ Cup

Method

Marinate the chicken with all the ingredients and refrigerate for 1 hr.
Heat oil in a non-stick pan and add the onion and sauté for 5 mins or until its tender.
Add the tomato and fry for few mins and add the grinded paste and mix. Add the coriander powder and mix.
Add the green chilies and mix. Now add the chicken and sprinkle little water and close and cook for 5 mins, checking in between to avoid burning.
Now open and reduced the flame and cook by mixing occasionally until the chicken is fully cooked and the dish is dry without any water.
Garnish with cilantro and enjoy as a side dish for any kind of rice.

Spicy Ginger Chicken

Spicy Ginger Chicken

                                  
Ingredients:

·         1 kg chicken-cut into pieces
·         2 tbsp ghee
·         3-4 sabut lal mirch
·         1 tbsp ginger paste
·         2 tbsp onion paste
·         2 tbsp ginger-shredded fine
·         1 tbsp coriander seeds-roasted and powdered
·         6 cloves-roasted and powdered
·         1/2tsp cinnamon-broken
·         2 tsp salt
·         ginger juliennes to garnish

Preparation:

1.    Marinate the chicken in the ginger and onion paste for half an hour.
2.    Heat the ghee and add the red chillies.
3.    When they darken a bit, add the chicken and turn around over high heat, till       opaque.
4.    Lower the heat and add the shredded ginger, powdered masala, and salt.
5.    Add a cup and a half of water (depending on how much gravy you want).
6.    Bring to a boil, then simmer, covered till chicken is tender.
7.    Serve hot garnished with the ginger.

Spicy Hyderabadi Chicken 65

Spicy Hyderabadi Chicken 65

Chicken 65 is a very popular Hyderabadi deep fried chicken recipe. Like most of us I too am not sure how this recipe got its name primarily because there are so many stories to it.

One story claims that a hotelier prepared the Chicken 65 recipe with1 kilo of chicken using 65 chilies. Another attributes the number 65 to the year when the recipe was introduced and yet another attributes 65 to the age of chicken in days. What ever the story, there is no denying that this recipe is hot and spicy delicious. So without further ado lets get started.

                         
Ingredients

        Boneless chicken – 1/2 kg
        Egg – 1 no
        Ginger-Garlic paste – 1 tbsp
        Red chilly powder  – 1 tsp
        Red food color – 2 pinch
        Corn flour – 2 tbsp
        Green chilly – 8 no (split)
        Curry leaves – 10 no
        Ginger finely chopped –1 tbsp
        Curd/Yogurt – 1 1/2 cup
        Ajinomoto – 1 pinch
        Black Pepper powder – 1/2 tsp
        Coriander leaves for garnish
        Oil for deep frying
        Salt to taste

Method

1. Take a bowl. Add ginger garlic paste, food color, salt, chilly powder,       corn-flour, egg, chicken and mix  well. Set aside this marinate for half an       hour.
2. Take a heavy bottom deep frying pan with sufficient oil.
3. When oil is hot, fry the chicken pieces in batches and set aside.
4. Take another nonstick pan. Put 2 tbsp oil, add finely chopped ginger and fry       for 2 min.
5. Put green chilies and sauté for another 2 minutes. Then put curry leaves and       fry till curry leaves turn crispy.
6. Add yogurt and cook for a couple of more minutes. When the curd starts to       bubble, add salt, ajinomoto , food color and then add the fried chicken. Now       increase the heat and mix well.
7. Once you see that the chicken has absorbed 3/4th of the curd, add pepper and       mix well.
8. Continue tossing the chicken slowly without breaking them into smaller pieces.     I would recommend using a wooden spatula. Toss the chicken until all the curd      is absorbed and you are left with almost dry chicken pieces.
9. Garnish with coriander leaves and serve hot.

Murgh Dhaniwal Korma

Murgh Dhaniwal Korma

                                        
Ingredients:

1)    500 gms chicken pieces

2)    500 gms water flange yogurt

3)    200 ml ghee

4)    1 teaspoon garam masala

5)    2 teaspoon coriander powder

6)    2 teaspoon fennel powder

7)    1 teaspoon normal coriander

8)    1 teaspoon yellow chili powder

9)    ½ teaspoon turmeric powder

10)    1 teaspoon screnpine essence

11)    5 small cardamom

12)    2 bay leaves (Tejpatta)

13)    4 cinnamon pieces

14)    Salt according to taste

15)    Few saffron thread

16)    For garnishing cilantro (hara dhaniya)

Method:

Step 1: Boil the chicken pieces and then fry them.

Step 2: Beat up yogurt and add coriander powder, fennel powder, and yellow powder in it, boil the mixture well.

Step 3: Heat ghee in a pan. Add coriander seeds and turmeric powder, sauté them well.

Step 4: Mix it well in yogurt mixture

Step 5: Add chicken pieces, garam masala powder and salt. Cook till the gravy gets thick.

Step 6: Before serving garnish it with green coriander leaves  and wet fenugreek.

Note: you can also cook it with the lamb pieces as main ingredients.

Seekh Laziz Kebab Recipe

Seekh Laziz Kebab Recipe

These delicious, juicy kebabs can be made with any minced meat you like. They are a terrific appetizer but also make a nice side dish to the main meal. Kick start your winter barbeque party or bonfire with this delicious Indian chicken recipe.
                                 
                                        
Ingredients

1. 400 gms chicken mince

2. 50 gms cheese

3. 5 gms chaat masala

4. 1 chopped green chilli

5. 5 gms chopped ginger

6. Salt and black salt according to taste

7. ½ teaspoon white pepper

8. 5 gms chopped coriander

9. 5 gms chopped mint

10. 50 gms white butter

11.50 gms double cream

12. 1 pinch cardamom powder

How to make Delicious Chicken Kebab:

1) Mix all the ingredients well and press them onto a skewer. Do this till the mixture has firmly adhered to the skewer.

2) Grill the kebabs - grilling on a coal fire gives them a lovely smokey flavor. Turn as often as required.

3) Serve piping hot on a bed of onion rings and with green chutney.

Clay Pot Rice Chicken Recipe

Clay Pot Rice Chicken Recipe

Claypot chicken rice is popular in many Asian countries, for example: Hong Kong, Malaysia and Singapore. This mouthwatering unique chicken rice recipe will surely compel you to have a bite from it. The best way to cook this rice recipe is make it in an earthen pot. Enjoy the smoky flavor of this Chinese recipe at any special occasion. 
                                  

Ingredients

200 gms boiled rice

30 gms boiled baby corns

30 gms chicken pieces

30 gms mushrooms

30 gms broccoli

10 gms corn flour

Salt and sugar 1-1 teaspoon

1 teaspoon soya sauce

Dark and light soya sauce 1-1- teaspoon

1 teaspoon sesame oil

1 teaspoon wine

5 gms chopped ginger

200 ml. chicken stalk
   
How to make Clay Pot Rice Chicken?

Step 1: Heat oil in a pan. Add ginger to it and fry it. Now mix remaining ingredients and fry it well

Step 2: Cook it after adding stalk to it. Add corn flour to make it thicker

Step 3: Put rice in a serving bowl. Pour chicken mixture on it. Now you can serve it hot with spring onion garnishing

Spicy Curd Chicken Recipe

Spicy Curd Chicken Recipe

Chicken in curd is an interesting Indian non-veg recipe with the chicken pieces cooked in spicy and delicious curd based gravy. Chicken prepared in thick curd with spices is a typical Bengali recipe. This easy to prepare chicken recipe can be served with rice and also be a side for parathas, kulchas.

Ingredients for Spicy Curd Chicken

1 kg chicken pieces

2 teaspoons Garlic n ginger paste

1/4cup Green chilli paste

2teaspoon garam masala powder

1teaspoon cumin seeds

1cup curd

1teaspoon lemon juice

1/4teaspoon turmeric powder

2teaspoon coriander leaves chopped

Salt

Oil

How to make Spicy Curd Chicken?

Step 1: M1: Wash thoroughly the chicken pieces. Marinate them for an hour with thick curd, salt, turmeric    powder and lemon juice.

Step 2: Heat oil in a kadai, add the cumin seeds, sauté them. Add chopped onion and stir them until turns tender.

Step 3: Add ginger- garlic paste, green chilli paste and cook them well. Now add the marinated chicken pieces, cook them until they change their colour.

Step 4: Add garam masala powder and check for salt, if needed as salt as per need, cover the kadai with lid and cook over medium flame.

Step 5: Once the oil get separates from the chicken, put off the gass and add chopped Coriander leaves.

Jalapeno Chicken

Jalapeno Chicken

This one stole the show, I saved some without adding the jalapenos for my kids and they really enjoyed it.

Ingredients
Boneless chicken - 1 lb cut into a bite size piece
Lemon juice - 1tsp
yogurt - 3 tsp
Ginger Garlic paste - 1 tsp
Chili Powder - 1/2 tsp
Coriander Powder - 1tsp
Garam Masala - 1 tsp
Corn Flour - 2tsp
Red food color
Soy sauce - 1 tsp
Jalapeno - 3 chopped to small pieces
Curry leaves - 10
Salt to taste
Oil to fry

Method
In a bowl marinate chicken with all ingredients expect jalapeno, curry leaves and soy sauce and let rest for 1 hr. Heat oil in a pan and deep fry the curry leaves and keep aside and fry the marinated chicken in the same oil and transfer to a kitchen towel to drain the excess oil. In a other pan, heat 1tsp of oil and fry the jalapeno with salt and little lemon juice till pepper is soft and before removing from the stove add the soy sauce and mix chicken to it and transfer to a serving plate and put the fried curry leaves on the top and serve with some onions.

Pahadi Murg Kebab Recipe

Pahadi Murg Kebab Recipe

Pahari Chicken Kebab is a recipe popular among hills folk in the Darjeeling area and in Nepal where it is called Khukura Pyaj Tareko. The chicken recipe is characterised by being dry, hot, and is an excellent appetizer. Being very quick to prepare, this dish is great for bachelors and for those times when you need to cook a quick snack.

Ingredients:

1.  8 pieces of chicken

2. Quarter cup yogurt

3. 10 gm palak and coriander paste

4. 2 tablespoon lemon juice

5. ½ cup chopped onion

6. 3-4 dry red chili

7. 2 teaspoon whole coriander seeds

8. 2 pieces of crushed garlic

9. 1 inch grated piece of ginger

10. 1-2 pieces of cloves

11. 2 teaspoon garam masala

12.  2 teaspoon chilli powder

13. Salt according to taste

How to cook Pahadi Murg Kebab ?

Step 1: Rub salt and lemon juice on the chicken pieces after making slight cuts on them by a knife. Keep aside for half an hour.

Step 2: Grind dry red chilli, spinach, coriander, dry coriander, ginger, garlic and cloves together.

Step 3: Now mix garam masala and chilli powder in it.

Step 4: Apply oil on chicken pieces with the help of brush and rub the chicken pieces with the garam masala paste properly so as to cover the whole of it. Put the pieces inside oven (tandoor) for 20-30 minutes.

Step 5: Take out the chicken pieces and serve hot. Garnishing with cabbage and green chutney.

Note: The chicken should be tender and cut into small pieces.

Sweet & Spicy Indian Chicken Stew

Sweet & Spicy Indian Chicken Stew

A traditional dish from Southern India, this hearty stew gets its spicy flavor from the antioxidant Super Spices, curry powder and cayenne pepper, which are nicely balanced by the sweetness of the apple and raisins.

 Ingredient:

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped green bell pepper
1/2 teaspoon McCormick® Garlic Powder
1 pound boneless skinless chicken thighs, cut into 1-inch cubes
1 tablespoon McCormick® Curry Powder
1/8 teaspoon McCormick® Red Pepper, Ground
1 can (14 1/2 ounces) fire-roasted diced tomatoes, undrained
1 can (14 ounces) chicken broth
1 Granny Smith apple, chopped
1/2 cup raisins
2 cups cooked brown rice
Toasted sliced almonds (optional)

Method:

1. Heat oil in 3-quart saucepan on medium-high heat. Add onion; cook and stir 2 minutes. Add bell pepper and garlic powder; cook and stir 3 minutes.

2. Mix in chicken, curry powder and ground red pepper. Stir in tomatoes and chicken broth. Bring to boil. Reduce heat to low; simmer 5 minutes. Add apple and raisins; simmer 10 minutes longer or until chicken is cooked through, stirring occasionally.

3. Ladle stew into shallow soup bowls. Top each with 1/3 cup of brown rice. Garnish with almonds, if desired.

Spicy Indian Chicken Curry with Mexican Ancho chiles

Spicy Indian Chicken Curry with Mexican Ancho chiles

 Ingredients :-

    1 Whole skinless chicken (3.5 pound) cut into medium pieces - marinate with       salt.
    2 Large onions - finely chopped.
    2 inch piece of ginger - finely crushed.
    7-8 large cloves of fresh garlic - finely crushed.
    1 Extra large or 2 roma tomatoes - diced.
    1 Cup fresh cilantro finely chopped.
    2 Tb.spoon cooking oil.
    1 Big size Star anise.
    1 T.spoon red chili powder.
    1 Cup fresh grated coconut. ( can be replaced with half cup canned coconut       milk)
    2 Ancho chilies - (3 inch long) - remove stem,seeds.. wash under water and       tear in 3-4 pieces.......put in bowl........cover with water and microwave       for 2-3 minutes.

Preparing Ancho chili paste

Use small mixer jar -Mix fresh grated coconut and microwaved ancho chilies. Make fine paste. I first made powdered spice blend and in the same jar added coconut and chilies. Depends on your blender type you can either grind all together or separate.

Spice Blend :-

    1 Tb.spoon - Fennel seeds
    1 T.spoon - Cumin seeds.
    1 Tb.spoon - whole black pepper.
    4 Cardamom
    12 Cloves.
    1 Bay leaf - 3 inch long.
    2 inch long piece of cinnamon.

Mildly roast all above spices and make fine powder.

Method Of Cooking :-

1. Take 4 quart heavy gauge pot and heat 2 tb.spoon oil. Add 1 star anise and    saute for 15     seconds.....quickly add chopped onions. Saute on medium heat for    4-5 minutes till onions turn soft.
2. Add finely crushed ginger and garlic - Mix with onions and saute for 2 minutes.
3. Add Ancho chili +coconut paste and ground spice blend. Saute for 2 minutes on    medium heat.
4. Add marinated chicken and stir well in the pot, make sure all chicken pieces    get rightly coated with gravy. Increase heat to high and keep stirring with    wooden spoon till chicken turns white. You may sprinkle little water to ease    stirring and avoid sticking it to the bottom. This will take 4-5 minutes.
5. Add red chilli power, adjust salt level - reduce heat to medium and let it cook    for 10 minutes with covered lid. At regular interval keep stirring. At this    stage inside steam will create more liquid gravy.
6. Increase heat to medium high and let curry cook without lid for another 8-10    minutes. At this stage instead of stirring with spoon hold both pot    handles.......lift pot and give clockwise stir to pot. (If you are not used to    this method then just use wooden spoon to stir).
7. Add diced roma tomatoes and cilantro. Mix well and let curry simmer for another    7-8 minutes on medium heat without lid. Stir at regular interval. Shut off the    heat and let curry stay covered for another 15 minutes before serving with rice    or roti.

Hot Buffalo Wings

Hot Buffalo Wings
When I first heard the name it sounded very weird to me, then I learnt the it was named after the their city of origin Buffalo, New york. This is usually made with the chicken wings coated with a spicy hot pepper sauce  but in some places they make it as boneless too. They usually have a heat index for this dish from very low to extreme heat, I havn't tasted the neither extreme nor the low heat ones, the medium ones really tastes good. Now Pizza hut is also serving this wings ..yet to taste. They are delicious, easy recipe and very tasty appetizer and are great when you get a hankering for something hot and unable to decide, try this Hot Buffalo Wings. This is usually served with celery so did I. 

Ingredients
Chicken Wings - 10 to 12
Butter - 3 tsp
Paprika - 2 tsp
Cayenne pepper - 1tsp
Franks Red Hot Sauce - 4 tsp
Salt as required

Method
Cut off the wing tips and Cut wings at the joint.
Create a marinade by mixing together the melted butter and all other ingredients.
Take 2 tsp of this marinade and mix with the wings in a zip loc cover and keep refrigerated for 2 hrs.
Place the chicken in a oven safe plate and broil in medium temp in the oven for 15 mins on each side.
Remove from oven and baste with the remaining sauce. Serve with blue cheese or ranch and celery.

Chicken Bharta

"Chicken Bharta"
At last I am back on my blog after a long break:-). I had to spend time with my son during his summer vacation and now he is back to school but.. still my one year old daughter takes all my time:-(. I blame myself for not managing the time. So I'll try to update my blog whenever I find time.
My recipe today is "chicken Bharta" , this is the new recipe I actually tried this for the first time and no doubt it came out really good. Surprisingly this dish is quite easy to prepare. This is a recipe where finely chopped chicken is cooked with onion , tomato and other spices and here is the recipe of chicken Bharta.

Ingredients:
Boneless Chicken thigh - 1lb ( finely chopped)
Finely Chopped Onion - 1
Finely Chopped tomato - 3 medium
Green Chilies - 2 slit
Ginger Garlic paste - 2tsp
Cloves - 3
Cardamom - 2
Cinnamon - 1"
Coriander Powder - 2tsp
Chili Powder - 1/2 tsp
Tandoori masala - 2 tsp (optional)
Cilantro chopped for garnishing
Oil - 4 tsp
Salt to taste

Method:

Heat oil in a non- stick pan and add clove, Cinnamon and cardamom then add chopped onion and saute for few mins and add the ginger garlic paste and mix . Now add chopped tomato and all the dry masala powders and give a good mix and close and cook for 5 mins. Now add the chicken and little water and close and cook for 10 to 15 mins or until chicken is well cooked and don't forget to stir in between. Garnish with cilantro. Server with chapati or even plain rice.

Spicy Indian Potatoes with Tandoori Chicken

Spicy Indian Potatoes with Tandoori Chicken

Prep time: 15 mins     Cook time: 35 mins     Serves: 4

Ingredients

    800g Spuddies cut into fours
    4 Chicken breasts each cut into 6 pieces
    50g Natural yoghurt
    2 Garlic Cloves peeled and chopped
    1tsp Cayenne Pepper
    2 tbsp Garam Masala
    1 tbsp Freshly grated ginger
    1 tsp Turmeric

Method

*  Heat 2 tbsp oil in a small frying pan.
*  Stir in the cayenne, allow to cool.

*  Whisk in the yogurt and stir in the ginger and garlic.
*  Stir in the chicken and marinate for 10 minutes.
*  Thread onto 4 skewers.
*  Put the potatoes on a large baking tray and toss in 2 tbsp oil, turmeric and       seasoning.
*  Add the kebabs on another tray and bake both for 20-25 minutes.
*  Remember to turn the kebabs once half way through.
*  Sprinkle the Garam Masala over the potatoes a few minutes before the end of        cooking time.
*  Place the kebabs under a preheated grill and cook for 5-6 minutes to finish.

Tip

Make a yogurt and cucumber dip to turn this quick and tasty recipe into an entire meal!

Chicken Pepper Fry

Chicken Pepper Fry

Ingredients:

1. Boneless chicken 8 to 10 pieces (small size)
2. Peppercorns 10-12
3. Ground pepper 4 tablespoons
4. Green chillies 5 (sliced)
5. Dried red chillies 3-4
6. Curry leaves 8-10
7. Onions 2 (1 finely sliced and the other paste)
8. Ginger Garlic paste 2 tablespoon
9. Vinegar 2 tablespoons
10. Oil 2 tablespoons
11. Salt to taste

Procedure: 

Marinate the chicken with vinegar, onion paste and ginger garlic paste. Add some salt and I tablespoon of ground pepper to it and leave it for half an hour. Heat oil in a shallow pan and when it is piping hot add the pepper corns, dried red chillies, green chillies, the remaining ground pepper and curry leaves in this order. After this 'tadka' add the sliced onions and saute them until they turn golden brown. Now add the marinated chicken with the marinade and saute it for 5 minutes on each side. You can cover and cook the chicken because you won't be adding any water. This a dry chicken recipe and thus so water can be added to soften the chicken. The small chicken pieces will cook in the steam created by covering the pan and cooking for 10 minutes.

Your Chicken pepper fry is ready to serve. You can garnish it with parsley or chopped onions. It goes very well with cocktails and other soft drinks. You can also serve it with Raita to temper the stinging spices of this dish.

Kombdi Vade / Chicken Malvani Recipe

Ingredients

     Chicken pieces    1 Medium (For the chicken curry:)
     Garlic – ginger paste    1 Tablespoon (For the chicken curry:)
     Coconut    3/4 Cup (16 tbs), scraped (For the chicken curry:)
     Oil    4 Tablespoon (For the chicken curry:)
     Cinnamon stick    1 Small (For the chicken curry:)
     2 black cardamoms
     Green cardamoms    2 (For the chicken curry:)
     Bay leaf    1 (For the chicken curry:)
     Cloves    3 (For the chicken curry:)
     Cumin seeds    1/2 Teaspoon (For the chicken curry:)
     Onions    3 Medium, finley chopped (For the chicken curry:)
     Garam masala powder    1/4 Teaspoon (For the chicken curry:)
     Coriander leaves    4 , chopped (For the chicken curry:)
     1/2 cup fresh coriander leaves roughly chopped
     Coconut    1/2 Cup (16 tbs), scraped (Green Masala Preparation:)
     1/2 inch piece of ginger roughly chopped
     4 green chillies roughly chopped
     2 cups Vade flour
     Salt    To Taste (For the vade:)
     Turmeric powder    1/4 Teaspoon (For the vade:)
     Red chilli powder    1 Teaspoon (For the vade:)
     Oil
     Rice    1 Kilogram (To make the vade flour:)
     Bengal Gram    250 Gram (To make the vade flour:)
     Black gram    100 Gram (To make the vade flour:)
     Coriander seeds    25 Gram (To make the vade flour:)
     Cumin seeds    15 Gram (To make the vade flour:)

Directions

Apply salt and ginger garlic paste to the chicken pieces and leave aside for half an hour. Grind scraped coconut with a quarter cup of warm water and extract half a cup of thick milk. Grind together the ingredients of green masala to a fine paste.

Heat oil in a pan; add cinnamon, black cardamoms, green cardamoms, bay leaf, cloves and cumin seeds. As they crackle, add chopped onions and cook until soft and translucent. Then add green masala paste, saute on low heat for two to three minutes.

Add chicken pieces and further cook for two to three minutes. Add half a cup of water, adjust salt and cook until chicken is done. Finally add coconut milk and garam masala powder. Mix well. Garnish with chopped coriander leaves.

Preparation of vade:

Put the vade flour in a bowl. Add salt, turmeric powder and red chilli powder and mix well. Make a well in the centre and pour two tablespoons of oil into it. Slowly mix in the flour. Add enough warm water and knead into a firm dough. Make marble sized balls. Take a piece of banana leaf and lightly grease it. Place the dough ball over it and lightly press and spread with the fingertips to a puri. If you do not have a banana leaf, grease your palms generously and spread the dough on your palms to form a puri. Heat sufficient oil in a kadai and deep-fry the vade on medium heat till golden. Drain and serve hot with chicken curry.