CHICKEN MULAKITATH

Chicken - 1/2 kg
Shallots / pearl onions - 10
Tomatoes - 2
Garlic paste - 1 tbsp
Ginger paste - 1 tbsp
Garam masala powder - 3/4 tbsp
Pepper powder - 2 tbsp
Chilly powder 1 or 2 tbsp or as
per taste
Turmeric powder - 1/2 tbsp
Crushed red chillies (dry) - 2
Curry leaves - few
Salt as needed
The preparation method:
Cut and clean chicken.
Crush shallots, red-chillies.Chop
tomatoes.Mix the ingredients
together except curry leaves and
oil.
Add salt,pour little water and
allow to cook on a medium
flame, keeping the lid closed.
Stir occasionally to avoid
sticking to the pan.After the
chicken is cooked well, allow the
excess water to reduce by
cooking on a low flame.
When the curry turns dry, remove
from fire.
Heat another wok.Pour enough
coconut oil.Put curry leaves into
that with the above dry curry.Stir
well for a while.
Chicken Mulakittathu is ready to
be served hot with roti or rice.

SPECIAL CHICKEN CURRY

CHICKEN LOLLIPOP

For the marination:
4 tbsp
2 tbsp cornstarch/cornflour
2 tbsp red chili powder or red chili paste
2 tbsp ginger garlic paste
2 eggs
Juice of 1 limes (or to taste)
3 green chilies, finely chopped
1 tsp soya sauce
1/4 tsp red food color,optional
Salt to taste

maida/ all purpose flour

1. In a bowl, whisk together all the ingredients from maida to salt. Add a few extra drops of water if the batter is very thick.
2. Add the chicken pieces and mix to coat well. Let it marinate, covered, in the fridge for 3-4 hours.
3. Heat oil on high heat, in a deep vessel. Reduce the heat to medium-high and add the chicken pieces, a few pieces at a time.
4. Fry for 3-4 mins turning the pieces occasionally. If you fry it further, the color of the coating will change from red to brown, if you used food color. 

CHICKEN LIVER ROAST

CHICKEN LIVER ROAST

Ingredients:

Chicken liver - 500gm.

Cooking Oil - 2table spoon

Onion - 2 Chopped

Tomato - 1 chopped

Green chilly - 2 chopped

Garlic chopped - 2flakes

Ginger chopped - small piece (½ inch length)

Pepper powder - 3 tea spoon

Garam masala - 11/2 tea spoon

Salt - to taste

Kashmiri chilly powder - 1table spoon

Turmeric powder - 1 tea spoon

Curry leaves - 6 or 9 leaves

Preparation:-

Marinate chicken liver with chilly powder, 2teaspoon pepper powder, turmeric powder, I tea spoon garam masala and salt. Keep for 15 minutes.

Mix cooking oil with marinated chicken liver.

Heat a frying pan. Sauté marinated liver mixed with oil in the pan for 1minute.Cover the pan and cook for 15 minutes in low flame.

Add chopped onion, green chilly, ginger, garlic, curry leaves and tomato. Sauté well and cover the pan. After 10 minutes, add remaining pepper powder and garam masala. You can add some more oil if required.

Sauté well till chicken liver, onion and all other masala get mixed.

Special chicken liver roast is ready to serve.

GRILLED CHICKEN

CHICKEN 65

SPECIAL CHICKEN FRY

                                                                   Chicken 1 kg
                                                               Kashmiri chilly pwdr

Curd. 1 cup
Garam masala pwdr. 1 spn

Ginger garlic chily
paste. 4 spn
Salt

marinate in the

mixture and keep for 3-4 hrs.

Heat the oil in a heavy-based pan and put the

chicken pieces into it.

Deep-fry over a medium flame, till the chicken is

tender.

Takes 15-20 minutes

SPECIAL CHICKEN FRY

Chicken 1 kg

Kashmiri chily pwdr 4 spn

Curd. 1 cup

Garam masala pwdr. 1 spn

Ginger garlic chily 

paste. 4 spn

Salt

marinate in the

mixture and keep for 3-4 hrs.

Heat the oil in a heavy-based pan and put the

chicken pieces into it.

Deep-fry over a medium flame, till the chicken is

tender.

Takes 15-20 minutes

CHICKEN VARATTIYATH

Ingredients:-

Bonned chicken – 1/2 kg

Onion sliced thin – 4 big

Ginger-Garlic paste – 3 tsp

Curry leaves – 2 sprigs

Red Chilly powder – 3 tsp

Coriander powder – 5 tsp

Turmeric powder – 1 tsp

Garam masala powder – 1tsp

Salt – to taste

Coconut oil – as needed

Method:-

Marinate the chicken with 1 tsp ginger garlic

paste and salt for 1 hr preferably in a

refrigerator.Cook it slowly without adding much

water(add 1 or 2 tsp of water just enough to

prevent it from sticking),and keep it aside.

Heat oil in a pan ,add onions,curry leaves,salt and

rest of ginger-garlic paste and saute it for around

10 minutes until onion turns very translucent and

soft.

Add all the spices and fry it for 3 more

minutes.Now add cooked chicken and fry it well

till the chicken is well coated with the masala.Or

else you can add the uncooked chicken directly

into the sauteed masala and allow it to cook in

the masala itself.

When a reddish brown color is attained,switch off

the stove and allow it to stand for half an

hour.Once cooled,the dish will turn into a dark

brown appealing color.

SPICY CHICKEN ROAST

Ingredients

• Chicken – ½ kg

For Marination

• Turmeric Powder – ¼ tsp
• Red Chilli Powder – 1 tsp
• Vinegar – 1 tsp
• Salt – to taste

For Masala

• Onion – 3, sliced
• Ginger & garlic paste – 1 tbsp, each
• Coriander Powder – 2½ tsp
• Red Chilli Powder – 1½ – 2 tsp
• Garam Masala – 1 tsp
• Fennel Powder (perumjeerakam) – ½ tsp
• Tomato – 2, sliced
• Thick coconut milk – ¾ cup
• Curry leaves
• Salt
• Oil
• Instructions

1. Marinate the cleaned chicken pieces with ingredients listed under ‘for marination’ & keep in the refrigerator for half an hour. Shallow fry the marinated chicken pieces till it becomes golden brown & the chicken is half cooked. Remove the chicken pieces from the pan. To the same pan, add sliced onions & salt. Cook till onions become golden brown in color. Add ginger & garlic paste & cook for 3-4 minutes. Add coriander, red chilli, garam masala & fennel powders. Fry for a minute or so or till the oil starts appearing. Add sliced tomatoes & curry leaves. Mix well & when tomatoes become soft add fried chicken pieces & give a good stir. Add thick coconut milk & cover & cook till the gravy is very thick. The chicken pieces should be cooked well & coated well with masala.
   
   
   
   

SPICY CHICKEN LOLLIPOP

recipe:  http://youtu.be/_pbzhPB7UQc

METHI CHICKEN MASALA

METHI CHICKEN MASALA

Ingredients

Chicken - 1 lb (cut into bite size pieces)
Fenugreek Leaves (Methi) - 1 bunch (about 2
cups)
Onion - 2 (finely chopped)
Green Chillies - 2
Ginger Garlic Paste - 1 tblsp
Tomatoes - 2 (pureed)
Yogurt - 2 tblsp (beaten)
Turmeric Powder - 1/2 tsp
Chilly Powder - 3 tsp
Corriander Powder - 2 tsp
Cumin Powder - 1/2 tsp
Fennel Powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Cumin Seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Salt - as needed
Oil - 3 tblsp

Method

1. Take a heavy bottomed pan, heat the oil and
splutter the cumin and fennel seeds.
2. Add the chopped onions and saute till it turns
golden brown.
3. Add the ginger garlic paste and green chillies.
Fry for a minute till the raw smell vanishes.
4. Add the chicken pieces, beaten yogurt and salt.
Stir fry for few minutes.
5. Add all the dry spice powders (corriander,
cumin, chilly, turmeric and fennel powders).
6. Add the tomato puree and required water. If
you want a dry dish add very little water.
7. Cover and cook for about 15 minutes till the oil
seperates from the masala.
8. Finally add the methi leaves and garam masala
powder.
9. Cook for a minute and switch off.