Tandoori Chicken

Ingredients:

1. Chicken legs - 4
2. Red chili powder - 2 tbsp
3. Juice of one lemon
4. Salt - to taste
5. Thick curd - 2 tbsp
6. Ginger garlic paste - 1 tsp
7. Coriander powder - 1/2 tsp
8. Cumin powder - 1/2 tsp
9. Pepper powder - 1/2 tsp
10. Kasthoori methi - 1/2 tsp
11. Turmeric powder - 1/2 tsp
12. Red food color - 1/8th tsp(optional)
13. Oil

Method:

First Marination:

• Make deep slits on the chicken legs.
• Mix lemon juice, chili powder, salt and apply it on the chicken legs and on the slits and marinate for 15 to 20 mins.

Second Marination:

• In a wide vessel add curd, chili powder, coriander powder, pepper powder,cumin powder, turmeric powder, kasthoori methi, ginger garlic paste, salt, red food color and mix everything well.
• Apply this mixture on the chicken legs and marinate for minimum 4 hrs or overnight.
• Preheat the oven to 400 F. Arrange the chicken on the broiler pan, apply some oil on the chicken legs and place the pan above the normal pan with the aluminium foil on it to collect the juice from the chicken. Cook each side of the chicken for 15 to 20 mins.
• After cooking for 30 to 40 mins in total, change the mode to broil high and cook for 10 mins in total.
• Cooking in broil mode, makes the chicken crisper outside and tender inside.
• Serve with raw sliced onion or dip of your choice.

Chicken Biryani

Ingredients:

• Chicken - 1 lbs
• Basmati rice - 2 cups
• Water - 3 cups
• Onion - 1 medium (sliced)
• Tomato - 1 medium (chopped)
• Green chilies - 3
• Bay leaf - 1
• Fennel seeds - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Curd - 2 tsps
• Mint leaves - 1 cup (chopped)
• Coriander leaves - 1 cup (chopped)
• Oil - 5tbsps
• Ghee - 1 tsp
• Salt - to taste

To grind:

• Cinnamon - 11/2 inch pieces
• Cloves - 10
• Fennel seeds - 1 tsp
• Cardamom - 2
• Khus Khus - 1 tsp
• Ginger - 1 inch piece
• Garlic - 8 cloves
• Green chilies - 4
• Red chilies - 4
• Onion - 1/2 medium size
• Coriander leaves - 3 sprigs

Method:

1. Wash and soak the rice for 15 mins.
2. Cut the chicken into bite size pieces and wash thoroughly.
3. Grind the items given under "To grind".
4. Add oil and ghee to the pressure cooker. Once the oil is hot, add bay leaf and fennel seeds and fry for 30 secs.
5. Add sliced onions, green chilies and cook the till the onions turn light brown.
6. Add the ground paste and cook till the raw smell of the mixture goes away.
7. Add the chopped tomatoes, mint leaves, coriander leaves, turmeric powder and cook till the tomatoes becomes soft.
8. Now add the washed chicken, curd and cook for 5 mins.
9. Add salt, water and once the water comes to boil, add the soaked rice and mix everything well.
10. Close the pressure and cook for 2 whistles.
11. Serve with raita.

Pepper Chicken Fry

Ingredients:

• Chicken - 1 lbs (Cut into bite size pieces)
• Onion - 1 medium (chopped)
• Tomatoes - 2 medium (chopped)
• Ginger Garlic paste - 2 tsps
• Green chilies - 3
• Chili powder - 1/2 tsp
• Coriander powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Coriander leaves - for garnishing
• Salt - to taste
• Oil - 3tbsps
• 
  
• To fry:
• Pepper seeds - 1 tbsp
• Cumin seeds - 1 tsp
• Fennel seeds - 1/2 tsp
• Cinnamon - 1 inch piece
• Cloves - 3
• Cardamom - 1

Method:

1. Wash the chicken thoroughly and drain the water completely.
2. Dry roast the items given under "To fry" and make a coarse powder.
3. Heat the pan. Add oil and once the oil is hot, add the onions and saute till golden brown.
4. Add the green chilies, ginger garlic paste, turmeric powder, tomatoes and cook till the tomatoes become soft.
5. Add the chili powder, coriander powder, salt and chicken. Mix everything well for 2 to 3 minutes.
6. Now add the ground powder and cook till the chicken becomes soft and cooked thoroughly.
7. Sprinkle some water if required.
8. Garnish it with the coriander leaves.

Chicken Curry

Ingredients:

• Chicken - 1 lbs
• Onion - 1 medium(chopped)
• Tomato - 3 medium(chopped)
• Green chilies - 4(chopped)
• Ginger garlic paste - 1 tbsp
• Coriander powder - 1 tbsp
• Chili powder - 1 tsp
• Cumin powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Chicken masala powder - 1 tsp(I use Sakthi chicken masala)
• Freshly grounded pepper seeds - 1 tbsp
• Fennel seeds - 1/2 tsp
• Cloves - 2
• Bay leaf - 1
• Salt - to taste
• Coriander leaves - for garnishing
• Oil - 2 tbsp

Method:

1. Clean and cut the chicken into bite size pieces.
2. Heat oil in a non stick pan. Add bay leaf, cloves, fennel seeds and fry for 30 secs.
3. Add the chopped onions, green chilies, ginger garlic paste and fry till onion turns golden brown.
4. Now add the chopped tomatoes, all the powders, salt and cook till tomatoes become mushy.
5. Add the chicken pieces, 1 cup water and cook till chicken becomes tender.
6. Now add the ground pepper seeds and garnish with coriander leaves.
7. Serve with hot plain rice, chapathi or with curd rice.

Chettinad Chicken Curry

Ingredients:

• Chicken – 2 lbs
• Onion – 1 medium (chopped)
• Tomato – 3 medium (chopped)
• Coriander powder – 3 tsps
• Turmeric powder – ½ tsp
• Chilli powder – 2 tsp
• Garam masala powder – 1 tsp
• Ginger – 1 inch piece
• Garlic – 6 to 7 cloves
• Curry leaves – few
• Coriander leaves – for garnishing
• Oil – 4 tbsp
• Salt – to taste

To Grind:

• Bengal gram – 1 tbsp
• Red chilies – 3
• Pepper – ½ tsp
• Fennel seeds – 1 tsp
• Poppy seeds – 2 tsp
• Grated coconut – ½ cup
• Oil – 1tsp

Method:

1. Fry the items “To grind” in 1 tsp oil and grind to a smooth paste.
2. Grind ginger and garlic to a fine paste.
3. Add oil to the heated pan. Add curry leaves, chopped onions and cook till translucent.
4. Then add tomatoes, ginger garlic paste with turmeric powder, chili powder,
5. Coriander powder, garam masala and cook till oil separates from the tomato mixture.
6. Add the chicken pieces along with the ground paste, salt and 1 cup water.
7. Cook till the chicken is tender and becomes thick gravy.
8. Finally garnish with the coriander leaves.
9. Can be served with roti or rice.

Chilli Chicken

Ingredients:

• Chicken - 1 lb
• Capsicum - 1 medium
• Onion - 1 medium
• Ginger and Garlic julienned
• Green chillies - 2 chopped
• Soya sauce - 1 tsp
• Tomato sauce - 2 tsp
• Chilli sauce - 1 tsp
• salt as required
• Oil for frying.
• To Marinate:
• Corn flour - 2 tbsp
• Maida - 4 tbsp
• Ginger and Garlic paste - 1 tsp each
• Pepper powder - 1/2 tsp
• Chilli powder - 1/2 tsp
• Soya sauce - 1/2 tsp
• Vineger - 1/2 tsp
• Egg - 1
• Salt - 1 tsp

Method:

1. Marinate the chicken with "to marinate" and refrigerate for 2 to 3 hrs.
2. Deep fry the marinated chicken and keep aside.
3. Add 1 tbsp oil, add ginger and garlic julienned, chopped green chillies and fry for a minute.
4. Then add cubed onion and capsicum and fry for a minute or two.
5. Now add fried chicken, soya sauce, tomato sauce, chilli sauce and mix well.
6. Add salt only if needed.
7. Garnish it with coriander leaves.