Chilli chicken

Sorry for a long gap.
Chilli chicken - yummy chicken recipe of south india. Goes well with rasam rice, curd rice.

Ingredients:

1. Chicken meat (boneless is prefered) - 1/2 kg
2. Fresh lemon juice - 4 tbs
3. Oil for deep frying

For marination:

1. Turmeric powder - pinch
2. Ginger garlic paste - 1 1/2 tbs
3. Chilli powder - 2 tbs
4. Garam masala - 1 tbs
5.Maida / all purpose flour - 5 tbs
6. Thick curd - 4 tbs
7. Salt to taste
8. Oil - 1 tbs
9. Mint coriander paste - 1/2 tbs

For garnishing

1. Big brown onion - 1 (sliced into circles)
2. Chopped mint and coriander leaves
3. Lemon juice - 1/2 tbs

Method:

1. Wash well and cut the chicken meat into equal cubes. Press the chicken meat with hand and squeeze out the excess water. Immediately add fresh lemon juice to chicken and mix well so that lemon juice sticks around the chicken pieces. Keep this aside for 5 mins. Adding lemon juice makes the meat tender so that the marination penetrates well into the chicken.
2. Add together and mix well the ingredients mentioned below for marination. If the mix looks watery (becoz of loose curd) add one more tbs of maida. Now marinate the chicken in this mix for atleast 3 hours.
3. Heat oil in a pan for deep frying and drop the chicken pieces. Fry well in medium flame till the chicken is coated with a crispy layer. Store the fried chicken on a tissue paper to remove excess oil. Fry the remaining chicken in batches.
4. When the chicken is hot sprinkle the lemon juice and garnish with onion and coriander leaves.
Serve hot!!!

Chettinad kaara koli(kozhi) kulambhu / Chettinad spicy chicken gravy

Starting a sunday with a sumptuous breakfast 'Idli - chicken gravy' is delightful. Last sunday for no reason i woke up bit early and surprised my hubby with this breakfast combination. He didnt think of lunch till 2 00 o'clock afternoon ( :P).... In my hometown this chicken gravy is served for idiyappam (rice hoppers) or appam (bowl shapped indian pancake). Spicy recipe, Non veg lovers may like this taste very much.

Ingredients:

To saute

1. Cooking oil - 5 tbs
2. Mustard seeds + urad daal (white lentil) - 1/2 tbs
3. Cumin seeds / Jeera - 1/ tbs
4. Suanf / Sombu - 1/2 tbs
5. Curry leaves - 6 nos
6. Big brown onion - 1 finely chopped
7. Tomato - 1 finely chopped
8. Cilantro - 1/2 handful (finely chopped)
9. Mint - 1/2 handful (finely chopped)
10. Ginger galic paste - 1 1/2 tbs
11. Turmeric powder - pinch
12. Butter (optional) - 1 tbs

To cook

1. Chicken meat - 1/4 kg (cut into cube shapes, wash well and drain the water completely)
2. Any chicken masala powder or sambhar powder - 4 tbs or chili powder + coriander powder + garam masala powder - each 1 1/2 tbs
3. Salt to taste

Method:

1. In a pressure cooker, heat the cooking oil and add one by one the ingredient numbers 2 to 5 mentioned below to saute at 30 sec interval.
2. Add chopped onion and cook till it is transparent. Add the chopped tomatos and cook till its smashed. Add chopped cilantro, mint, ginger garlic paste, turmeric powder and chicken masala or sambhar powder or masala powder (ingredient no 2 of to cook )together and mix well with tomato gravy. Cook this gravy in medium flame for 5 mins. Now add the chicken pieces and salt, mix well so that tomato gravy coats the chicken. Cook the chicken in medium flame for 7 mins. Add butter and stir consiously.
3. Add 3 cups of water to the chicken, close the pressure cooker lid without cooker whistle. Cook in little higher flame than medium. Once the steam comes out of the vent put the cooker whistle and cook for 4 whistles. Serve hot with Idli / dosa / cooked rice / idiyappam / appam.

Tip:- In step 2, cooking the chicken in medium flame in the tomato gravy will increase the taste of the recipe. Becoz at that stage, chicken oozes out water and tomato gravy penetrates into the chicken.

Chicken 65

Chicken 65 mmmm :P mouth watering deep fried spicy chicken recipe of south india. All the NV peoples of india must have tried this dish once in their life time. Well it carries lot and lots of stories.... some say the dish is prepared from 65 days old chicken.... some say 65 no of days marinating... some say year of invention of this recipe is 1965... in olden days the recipe was made with 65 different spices, this is one another story... and the final story is, the dish was prepared first in a millitary canteen where the recipe number is 65.. uff.
Delicious dish of south india, easy to prepare.

Ingredients:

For marinating

1. Chicken meat (white meat or red meat or with bones or bonesless) - 1/2 kg
2. Red chili powder - 2 1/2 tbs
3. Lemon juice - 5 tbs
4. Salt to taste
5. Thick Curd / yogurt - 5 tbs
6. Cooking oil - 1 tbs
7. All purpose flour (to observe the excess water from chicken and yogurt)/ maida - 4 tbs

For seasoning

1. Cooking oil - 1 tbs
2. Cumin seeds / jeera - 1/2 tbs
3. Saunf - 1/2 tbs
4. Mustard seeds + urad daal (white lentil) - 1/2 tbs
5. Big brown Onion - 1/2 finely chopped
6. Ginger garlic paste - 1 tbs
7. Chopped cilantro - one handful
8. Salt to taste

For frying

1. Cooking oil for deep frying chicken

Method:

1. Cut the chicken into cubes and wash & strain the water completely. Squeeze the lemon juice over the chicken pieces, mix well and keep it aside. After 1 min add all other ingredients mentioned below for marinating and mix well. Marinate the chicken for 2-3 hours.
2. Heat oil in a pan for deep frying and fry the marinated chicken in batches. Store the fried chicken on a tissue paper to remove the excess oil.
3. Heat oil in a pan for seasoning, and add all the ingredients mentioned below for seasoning one by one at 30 sec interval (for ginger - garlic paste saute for 1 min extra). Add the fried chicken to this seasoning and stir for a minute.
4. Serve hot with biriyani / curd rice. Can be served as a snack also.