Easy Chicken Roast

Ingredients:

1. Chicken - 1 kg
2. Onion - 2 large
3. Tomato - 2 medium
4. Ginger and Garlic paste - 2 tablespoon
5. Green chili - 2 or as per your spice level
6. Curry leaves - 2 sprig
7. Turmeric powder - 1/2 teaspoon
8. Black Pepper powder - 2 teaspoon
9. Coriander powder - 3 teaspoon
10. Chicken masala - 1 teaspoon
11. Coconut oil - 3 tablespoon
12. Salt to taste

Method:

1. Clean and wash the chicken pieces. Add 1/4 teaspoon turmeric powder, a teaspoon of black pepper powder, 1 teaspoon salt and 1/4 cup water and pressure cook for 1 whistle.

2. Meanwhile, heat a large saute pan and add 3 tbsp of coconut oil. 

3. Add thinly sliced onions and saute till they start to turn light brown in color.

4. Add ginger garlic paste, curry leaves and green chilies  and saute till the raw smell disappears.

5. Add 1/4 tsp turmeric powder,  1tsp pepper powder, coriander powder and chicken masala. Mix well and fry for a minute.


6. Add sliced tomatoes and saute till the tomatoes turn mushy.
 


7. Add the cooked chicken along with the stock. Mix well and turn the heat on high and till all the liquid evaporates and the gravy becomes thick.




7. Garnish with more curry leaves and serve as a side dish for chapathi/rice.

Coriander Chicken Curry

Serves : 5

Ingredients:
1. Chicken curry - 1 kg
2. Coriander leaves - 1 big bunch(once cleaned makes upto 4 cups packed)
3. Onion - 2 medium
4. Tomato - 1 medium
5. Ginger garlic paste - 1 tablespoon
6. Green chillies - 4 or as per your spice level
7. Chicken masala powder(any store bought brand)- 2 teaspoon
8. Turmeric powder - 1/4 teaspoon
9. Oil - 3 tablespoon
10. Salt to taste

Method:
1. Marinate chicken pieces in salt and turmeric powder.

2. Take 3 tablespoon of oil in a heavy bottomed vessel and add thinly sliced onion and 1/2 teaspoon salt. Saute until they turn translucent.

3. Next add ginger garlic paste and saute for a minute.

4. Add chopped tomatoes and slit green chillies. Cover and cook on low flame until tomatoes turn mushy.

5. Meanwhile wash and clean coriander leaves. You can also use stems of coriander. Grind coriander leaves into fine paste and add it into vessel after tomatoes turn mushy.

6. Add chicken masala powder and give it a good mix. Stir occasionally and cook until oil separates.

7. Add marinated chicken pieces, salt and 1/2 cup of hot water. Cook for 30-40 minutes until chicken is well done.

Serve with rice or chapathi.

Chicken Ghee Roast - Mangalore Style

Serves: 4

Ingredients:

1. Chicken - small pieces - 1/2 kg

2. Onion - 1 medium

3. Ginger - 2 inch piece

4. Garlic - 6 cloves

5. Curry leaves - 2 sprig

6. Tamarind pulp - 1 teaspoon

7. Jaggery - small piece(a size of almond)

8. Turmeric powder - 1/2 teaspoon

9. Yogurt - 4 tablespoon

10. Ghee - 2 tablespoon

11. Oil - 1 tablespoon

12. Salt to taste 

To dry roast:

1. Kashmiri chillies - 6

2. Normal chillies - 2

3. Peppercorns - 10 nos.

4. Coriander seeds - 1 tablespoon

5. Cumin seeds - 1/2 teaspoon

6. Fennel seeds/ saunf - 1/2 teaspoon

7. Fenugreek seeds - 10 nos.

Method:

1.  Wash and clean chicken. Marinate chicken with salt, turmeric powder and yogurt. Refrigerate for atleast 2 hours.

2. Dry roast the items mentioned in the list on medium flame. Grind the spices along with ginger and garlic with a tablespoon  of water into a fine paste.

3. Heat a tablespoon of ghee in a thick bottomed pan. Add the marinated chicken and mix well. Cover and cook for 20 minutes.  

4. Remove the cooked chicken from the stove and keep aside. Heat the same pan again and add a tablespoon of ghee and a tbsp of oil. Add finely chopped onion and saute till they turn translucent. 

5. Add the ground spice paste and saute till oil separates. Now add the cooked chicken along with any liquid left while cooking chicken. 

6. Add a teaspoon of tamarind pulp, small piece of jaggery and curry leaves. Check for seasoning and add salt if required. Cover and cook on medium flame until all the liquid evaporates. 

7. Remove the lid and roast the chicken for few more minutes with continuous stirring.  Garnish with curry leaves and serve.

Thai Chicken Fried Rice

Serves: 2

Ingredients:

1. Jasmine rice/ short grained rice - 1 cup

2. Chicken boneless pieces - 1 cup 

3. Spring onions - 4-5 sprigs

4. Vegetable mix - (carrots, green peas) - 1/2 cup each

5. Eggs - 2

6. Garlic - 3 cloves

7. Soy sauce - 1 tablespoon

8. Oil - 2 tablespoon

9. Sugar - 1/2 teaspoon

10. Salt to taste

11. Pepper to taste

12. Cucumber slices and lemon wedges for garnishing

Method:

1. Wash and cook rice with 2 cups of water and set aside.

2. Heat a tablespoon of oil in a large frying pan and add chicken pieces. Add salt and pepper to taste and cook until chicken is well done.

3. Move the chicken to one side of the pan and add another tablespoon of oil. Add minced garlic and fry for a minute. Add eggs and scrambled for couple of minutes. Then add thinly sliced green onions, carrots and peas. Mix the veggies with chicken and eggs and cook for 5 minutes.

4. Add soy sauce, sugar and cooked rice and mix well together. Check for salt and add if required.

5. Cook for 5 more minutes and turn off the flame.

Serve with cucumber slices and lemon wedges.

Kadai Chicken

Ingredients:

1. Chicken - 1lb/0.45kg

2. Capsicum / Bell Peppers - 1/2 cup diced

3. Onion - 1 large

4. Ginger paste - 1 teaspoon

5. Garlic paste - 1 tablespoon

6. Green chillies - 1-2 no.

7. Tomato - 1 medium sized

8. Red chilli powder - 1 teaspoon

9. Coriander powder - 2 teaspoon

9. Garam masala - 1 teaspoon

10. Turmeric powder - 1/4 teaspoon

11. Coriander leaves - little for garnishing

12. Oil - 3 tablespoon

13. Salt to taste

Method:

1. Grind tomatoes and keep it aside.

2. Wash and cut chicken into small pieces.

3. Add a tablespoon of oil in hot pan and fry diced capsicum for 3-5 minutes. Keep them aside.

4. In the same pan, heat 2 tablespoon of oil. Add finely chopped onions and fry until they start to turn brown. Then add ginger-garlic paste and fry for couple of minutes. Add tomato puree, turmeric powder, red chilli powder, coriander powder and salt and cook until oil separates.

5. Add chicken, 1 cup of water and garam masala. Cover and cook until chicken becomes soft and tender. It takes around 20-25 minutes on medium flame.

6. Add fried capsicum and turn off the flame. Garnish with chopped coriander leaves.

Serve with chapathi. 

Crispy Chicken Bites

Ingredients:

1. Chicken - 1 lb

2. Red Chilli powder - 1/2 tsp

3. Turmeric powder - 1/4 tsp

4. Coriander powder - 1/2 tsp

5. Salt to taste

6. Oil - 3 tbsp

Method:

1. Clean the chicken and cut into small bite sized pieces.

2. Marinate it with red chilli powder, turmeric powder, coriander powder and salt for atleast half an hour.

3. Heat oil in a saucepan and shallow fry chicken for 20-25 minutes until they turn golden brown.