Chicken 65

Spicy Deep Fried Chicken

---

Chicken 65 is a spicy deep fried South Indian dish. It is a very popular snack dish which is available in most of the non-vegetarian restaurants to road side shops. Usually I avoid deep fried foods and prefer to bake or shallow fry or grill. Some food items are so temping and let me break the rules. Here is one of it. Though it is dry dish it is very juicy and soft inside and crispy outside.

Ingredients:	Quantity
Skinless Boneless Chicken Thighs*	1 lb
Yogurt	2-3 tbsp
Ginger Garlic Crushed/Paste	2-3 tsp
Red Chili Powder	1 tsp
Green Chilies Slit	2 nos
Curry Leaves	One Strand
Oil	For Deep Frying + 1 tbsp
Red food color (Optional)	2-3 drops
Marinade:
Egg	1 nos
Corn Flour	2 tbsp
Red Chili Powder	1 tsp
Pepper Powder	3/4 tsp
Coriander Powder	1/4 tsp
Turmeric Powder	1/4 tsp
Salt	To Taste
Ginger Garlic Paste	1 tsp
Lemon Wedges	To Garnish

Preparation:
1) Clean and cut the chicken into cubes. Add the red chili powder, corn flour, ginger garlic paste, pepper powder, coriander powder, turmeric powder and salt and mix well. Then add the egg and mix well and let it marinate for atleast one hour.
2) Deep fry the marinated chicken until they are almost cooked, nearly 6-8 min's** and set aside on a paper towel.
3) Heat oil in a fry pan and add the slit green chilies, curry leaves and chopped (or paste of) ginger and garlic. Sauté for a few seconds and then simmer the stove (or remove from the stove) and add the yogurt and stir well. Add the red chili powder, very little salt, and food coloring (if using it). Stir for a few seconds, do not let the yogurt to curdle.
4) Add the fried chicken into it and sauté until the chicken is well mixed with the yogurt gravy. Simmer it until all the liquid evaporates. Garnish with lemon wedges and serve it as a snack or with Biryani.

Note: * Use thigh pieces instead of chicken breast pieces, since they don't turn dry so soon. They are more soft and tender than the breast piece.
** The frying time varies on the size of the chicken pieces, no of chicken pieces you fry at a time, oil temperature. Check one piece before you remove them out of oil. Do not overcook, it will become dry.

Madurai Chicken Salna

Madurai Chicken Salna

---

Salna/Chalna is a very popular gravy, esp. in Madurai along with Biryani or Parotta.

Ingredients:	Quantity
Whole Chicken	1 nos
Large Onion Finely Chopped	2 nos
Tomatoes chopped	2 nos
Ginger Garlic Paste	1 tbsp
Green Chili	1-2 nos
Coconut Milk(Optional)	1/2 cup
Grind to paste:
Dry Red Chili*	6-8 nos
Coriander Seeds	1 tbsp
Cumin Seeds	1 tsp
Fennel Seeds	1 tsp
Black Peppercorns	1 tsp
Poppy Seeds	2 tsp
Roasted Peanut**	1 tbsp
Garam Masala Powder	1 tsp
Turmeric Powder	1/2 tsp
Grated Coconut	1/2 cup
Tempering:
Mustard	1 tsp
Curry Leaves	1-2 strands
Cinnamon	1 stick
Cloves	2-3 nos
Cardamom	1-2 nos
Oil	2-3 tbsp
Salt	To taste

Preparation:
1) Dry roast all the items for spice paste and grind into a smooth paste.
2) Heat oil in a sauce pan and add all the items for tempering and then add the finely chopped onions and sauté until they are translucent.
3) Add the ginger garlic paste and green chili and sauté for 2 Min's and then add the tomatoes. Cook until the tomatoes are well cooked. Add the cleaned and cut chicken and sauté it for a min and then add the ground masala paste.
4) Add 2 cups water and let it cook for 30 to 40 Min's on medium flame until the chicken is well cooked.
5) Add the coconut milk, if you are using and let it cook for 2-3 Min's.
6) Garnish it with chopped coriander leaves and serve with Biryani, Parotta or Dosa.

Note: * You can use chili powder(1 tbsp), coriander powder(1 tbsp), Cumin Powder(1 tsp), Fennel Powder(1 tsp) and pepper powder(1 tsp) instead of the whole spices. ** You can use cashewnuts instead of peanuts. Usually salna is watery in consistency and not made as a thick gravy. On request from vegetarian friends, wanted to update some vegetarian alternates. # You can fry Brinjal and add it to the gravy instead of chicken or just leave the chicken and the gravy would taste good enough. # You can add boiled egg cut into half/quarters, into the gravy 5 min's before it is done.

Tandoori Chicken Drumsticks

Tandoori Chicken Drumsticks with Sour Cream Dipping Sauce

---

Ingredients:	Quantity
Chicken Drumsticks	4 nos
Tandoori Chicken Masala Powder*	2 tbsp
Onion Powder	1/4 tsp
Ginger Garlic Paste	1 tbsp
Crushed Dried Fenugreek leaves	1 tsp
Lemon Juice	2 tbsp
Thick Yogurt	1/4 cup
Salt	To taste
Sour Cream Dipping Sauce:
Sour Cream	1/4 cup
Heavy Cream	2 tbsp
Paprika	1/4 tsp
White Pepper Powder	1/4 tsp
Crushed Dry mint	1 tbsp
Crushed Dry Parsley	1 tsp
Lemon Juice	1 tbsp
Salt	To taste

Preparation:
1) Clean and marinate the chicken with all the other ingredients for 2-3 hours or overnight.
2) Pre-heat oven to 375°F. Line a roasting pan with foil and spread oil.
3) Place the chicken drumsticks in the pan and roast them for 25 mins and turn them onto the other side and roast for 20-25 mins.
4) Remove the excess water from the roasting pan during the last 10-15 mins.
5) Mix all the ingredients for dipping sauce and serve with the tandoori drumsticks.

Note:* You can use ready made tandoori chicken masala powder or make your own using the recipe Tandoori Chicken Masala Powder

Tandoori Chicken Biryani

Tandoori Chicken Biryani

---

Ingredients:	Quantity
Basmati Rice	5 cups
Big Onion	2 nos
Tomatoes	4 nos
Ginger garlic paste	2 tbsp
Green Chillies	5 nos
Garam Masala Powder	1 tsp
Bay Leaf	2 nos
Cinnamon Sticks	2 nos
Cloves	6-7 nos
Cardamom	3 nos
Star anise	2 nos
Mace	1 nos
Ghee	2 tbsp
Saffron	Few strands
Milk	1/2 cup
Lemon juice	2 tbsp
Chopped Mint Leaves	1/4 cup
Chopped Coriander Leaves	4 tbsp
Oil	2 tbsp
Fried Onion	1/4 cup
Tandoori Chicken
Chicken Drumsticks	4 nos
Chicken Thighs	4 nos
Lemon Juice	4 tbsp
Dried Fenugreek Leaves	1 tbsp
Yogurt	1/2 cup
Oil	1 tbsp
Ginger Powder	1 tsp
Garlic Powder	1 1/2 tsp
Onion Powder	1 tsp
Turmeric Powder	1 tsp
Red Chili Powder*	2 tsp
Coriander Powder	1 tbsp
Cumin	1 tsp
Pepper Powder	1/2 tsp
Amchoor Powder	1 tsp
Cinnamon Powder	1/2 tsp
Cloves Powder	1/2 tsp
Cardamom Powder	1/2 tsp
Mace Powder	1/2 tsp
All spice	1/4 tsp
Fennel Powder	1/4 tsp
Powdered Bay leaves	1/4 tsp
Mustard Powder	A pinch
Salt	To taste
Red Orange Color	A pinch (Optional)

Preparation:
1) Clean the chicken and cut the Chicken thighs into two to three big pieces and make incision on the drumsticks.
2) Mix all the ingredients for tandoori masala and marinate the chicken for 3-4 hours or overnight.
3) Preheat oven to 375°F and roast the well marinated chicken for about 25-30 mins turning sides once in between. Baste oil.
4) Soak basmati rice for 30 mins. Boil enough water adding the whole garam masala, once the water boils add the rice and salt.
5) When the rice is half cooked remove from heat and strain the water.
6) Heat oil in a large pan and fry the sliced onions until they are caramelized and add green chillies and ginger garlic paste. Fry until the raw smell of the ginger garlic paste is gone. Sprinkle the garam masala powder and then saute for a min.
7) Add the tomatoes and once the tomatoes are well cooked add the tandoori chicken and saute for a min or two and remove the gravy mixture.
8) Soak the saffron in warm milk for 10 mins.
9) Layer a large pan with half the quantity of rice, then sprinkle half mint and coriander leaves and layer the remaining rice and sprinkle rest of the mint coriander leaves. Sprinkle the ghee and pour in the saffron soaked warm milk.
10) Finally layer the chicken gravy mixture and close it with a lid and let it cook on low heat for 15-20 mins. Garnish with fried onion and serve with raita.

Note:* You can substitute the list of spices with Ready Made Tandoori Masala and Garam Masala.
You can adjust the red chili and green chilly to make it very fiercer. The above recipe(spices) is suitable for kids to eat.
You can add the juices that got out while roasting chicken into the gravy in step 7, once the tomatoes are cooked.

Cream of Chicken Soup

Creamy Chicken Soup cooked in microwave

---

Ingredients:	Quantity
Chicken Stock*	2 Cups
Shredded Chicken pieces	A few
Usalted Butter	2 tbsp
Plain Flour	2 tbsp
Milk	1 Cup
Pepper powder	1 tsp
Salt	To Taste
Cream	3 tbsp

Preparation:
1) Microwave butter in a microproof dish for 30 seconds.
2) Add plain flour and microwave for 1 minute. Add milk and stir well and microwave for another 1 minute.
3) Add the chicken stock, shredded chicken, salt and 1/2 tsp pepper. Microwave covered for 4 mins and remove the cover and microwave for another 2 mins.
4) Pour in the cream and sprinkle the remaining pepper and Serve hot.

Note:* For a homemade chicken stock, microwave covered 250 gms chicken with bones, 7 cups water, whole garam masala and salt, for 15 mins.

Dum Murg Kali Mirch

Pepper chicken gravy cooked in microwave

---

Ingredients:	Quantity
Chicken	600 gms
Medium Sized onion	3 nos
Green Chilli	1 no
Green Cardamom	2 nos
Whole Peppercorns	4-5 nos
Coarsly Crushed black pepper	1 1/2 tsp
Corriander powder	1 tsp
Milk	1/2 cup
Marinade:
Yogurt	3/4 Cup
Blanced and roasted Almond powdered	7-8 nos
Cashew powdered	3-4 nos
Red chilly powder	1 tsp
Garam Masala	1/2 tsp
Turmeric Powder	1/4 tsp
Ginger garlic paste	2 tsbp
Salt	To taste
Oil	3-4 tbsp

Preparation:
1) Mix all the ingredients for marinade and add the cleaned chicken and leave it to marinate for 30 mins.
2) Add 1 tbsp oil and add the onions and microwave on high for 3-4 mins and grind the onion and green chilli to fine paste.
3) Add the ground onion, green cardamom, corriander powder and black peppercorns and microwave for 5 mins.
4) Add the chicken along with the marinade and microwave covered for 6 mins.
5) Add 1 cup water, milk and 1 tsp black pepper and microwave uncovered for 6 mins, remove and stir once and microwave for another 4 mins.
6) Leave it to rest for 5 mins and sprinkle the remaining pepper powder and serve hot with steamed rice, pulao rice or roti.

Note: In step 5 check if the chicken is cooked and add a couple of mins if not done. Do not over cook the chicken, since it will become dry.

Chicken Biryani

Simple and Easy Chicken Biryani

---

This is one of the first dishes I have blogged long time ago. Updated it to my current standard of cooking. The biryani is easy and for beginners, where the rice and chicken are cooked together in a pressure cooker.

Ingredients:	Quantity
Basmati Rice	2 cups
Chicken cut into large pieces	1 lb.
Onion Sliced	2 nos
Tomato	2 nos
Ginger Garlic Paste	2 tbsp
Green Chilies	2-3 nos
Chili Powder	2 tsp
Coriander Powder	1 tsp
Black Pepper	1/2 tsp
Cumin Powder	1/4 tsp
Turmeric Powder	1/2 tsp
Garam Masala	1 tsp
Cardamom	2-3 nos
Cinnamon	1 stick
Cloves	2-3 nos
Bay Leaves	1 nos
Ghee	1-2 tbsp
Salt	To taste
Milk	1/4 cup
Saffron	3-4 strands
Yogurt	1/2 cup
Lime juice	1-2 tbsp
Fried Onions	1/2 cup

Preparation:
1) Marinate the chicken in the yogurt, turmeric powder, chili powder, coriander powder, cumin powder, garam masala, salt, finely chopped green chilies, one tbsp ginger garlic paste, half of the whole garam masala, half of finely chopped tomato, half of fried onion, ghee, lime juice and mint & coriander leaves. Let it marinate for at least for an hour or two.
2) Soak the basmati rice for 30 min's and fry in ghee for few min's (frying is optional) and set aside. Soak the saffron in the warm milk.
3) Heat oil in a pan and add the remaining whole garam masala, ginger garlic paste and the chopped onions and sauté for few Min's and add the tomatoes and slit green chilies.
4) Add the marinated chicken with all the marinade and the saffron soaked milk. Sauté for a few min's and then remove from heat. Measure the liquid in the gravy and add remaining water enough to cook rice. (Rice:Liquid is 1:1.5 ratio)
5) Pressure cook the rice and gravy mix on medium high until pressure is released. Add the whistle and simmer it for 10-12 min's. (No whistles).
6) Once the pressure reduces remove the lid and garnish with the remaining fried onion and chopped coriander and serve with raita or any curry dish.

Chicken Kurma

I was rushing to cook chicken kurma for lunch. Just switched on the TV to listen to songs and while browsing thru the channels saw a samayal programme on a telugu

channel. Just paused by that and that days recipe was chicken kurma. It sounded and looked gud, so i just noted it down and tried that afternoon. To my surprise it came out so well, so thought of sharing it here.



Ingredients:

Fennel(Sombu)
Jeera(Jeeragam)
Pepper powder
Coriander powder(Dhania)
Dry Red Chilly
Small onion
Cardamom(Elachi)
Clove
Cinnamon(Pattai)
garlic


Fry and grind all the above ingredients

Wash and clean the chicken and then marinate it in turmeric and little salt for 10 mins

Fry the below items seperately
Onions
Ginger
corriander leaves
turmeric
Oil

Grind the coconut and take the first set of thick milk and keep it aside.
Add more water and grind the coconut and take the thin milk.

Photo: Selvam

Preparation:

1) Add the thin coconut milk and let it boil, then add the marinated chicken.
2) Add the ground masala paste.
3) Now add the fried onions and ginger and let it boil until the chicken is well cooked.
4) Finally add the thick coconut milk and let it boil for few mins and now it is ready to be served.