Pepper Chicken Recipe

Ingredients:

• ½ Kg Chicken

• 1 Tsp Ginger Paste

• 1 Tsp Garlic Paste

• ½ Tsp Garam Masala

• 2 Tbsp Tomato Puree

• 2 Tbsp Freshly Chopped Coriander Leaves

• 1 Tbsp Pepper Corns Coarsely Powdered

• Few Curry Leaves

• 2 Tbsp Oil

• Salt to Taste

Method:

• Wash and cut the chicken into small pieces.

• Make slits on all sides of each piece.

• Add pepper, salt, half of the ginger garlic, garam masala.

• Mix chicken with mixture and let it marinate for 4 hours.

• Fry the chicken pieces in a frying pan with heated oil till they turn light brown in color.

• Drain the extra oil with some paper towels.

• Fry curry leaves in the remaining oil in the same pan.

• Add ginger garlic paste and sauté.

• Add tomato puree and cook in low flame.

• Add chicken, marinade, coriander leaves and remaining garam masala.

• Add half a cup hot water, cover and cook on a low flame for 20 minutes.

• Garnish with fresh coriander leaves, and pepper powder.

Chicken Masala Recipe

Ingrediants:

Chicken pieces - 1 kg

Tomato (chopped) - 3

Pepper - ½ tsp

Fennel seeds - ½ tsp

Turmeric powder - ½ tsp

Red Chilly - 10

Ginger - 1 piece

Garlic - 2 bulbs

Cloves - 4

Cinnamon - 1 piece

Sliced Shallot - 1 cup

Green chilly (chopped) - 4

Coconut oil - ½ cup

Salt, Curry leaves - As required

Procedure:

Grind pepper, fennel seeds, turmeric powder, red chilly, ginger, garlic, cloves, and cinnamon.

Heat oil in a kadai.

Sauté shallot, green chilly until it turns lightly brown.

Add the grinded mixture, tomato and sauté well till the tomatoes are half done.

Add chicken pieces and salt.

Add water and allow cooking for 20-30 minutes or till the chicken is done.

Cook on a low flame to make it dry.

Chicken Stew Recipe

Ingredients:

1. Chicken    1 kg

2. Onion (Cut lengthwise) 1 cup

3. Potato   3

4. Garlic (chopped)  1 dessertspoon

5. Ginger (chopped)  1 desertspoon

6. Coconut milk

    1st milk   1 cup

    2nd milk   2 cup

7. Vinegar   2 desertspoon

8. Cardamom   3

9. Clove   6

10. Cinnamon    1

11. Oil    2 desertspoon

12. Salt   As required

13. Pepper powder  1 tablespoon

14. Green chilly (slit in half) 6

15. Curry leaves  1 stem

Procedure:

Wash and clean the chicken pieces.

Peel the potatoes and cut in small pieces.

Heat oil in a pan, add onion, garlic, ginger and green chilly and sauté well.

Add cardamom, clove, and cinnamon and sauté.

Add pepper powder and curry leaves and sauté for 2-3 minutes.

Now add the chicken pieces, salt and vinegar and mix thoroughly.

Add the 2nd milk and cook.

When the chicken pieces are half done, add the potatoes, mix well and cook.

When chicken and potatoes pieces are done, add the 1st milk.

When it begins to boil, remove from fire.

Chicken Kuruma Recipe

 Ingrediants:

Chicken - 1 kg

Sliced Onion - 3

Garlic - 2 bulbs

Coconut milk - ½ cup

Garam masala - 2 tsp

Curd - 1 cup

Cashew nuts - 30 gm

Chilly powder - 3 tsp

Salt - As required

Cream - 2 tbsp

Sliced Coriander  - ½ cup

 Procedure:

Clean, wash Chicken and cut into big pieces.

Fry half quantity of Onion.

Make a paste of remaining Onions, Garlic, Chilly powder and Coriander leaves.

Mix the Chicken pieces with Curd, onion paste and Salt.

Marinate Chicken for 1 hour.

Heat Oil in a kadai.

Sauté Chicken lightly.

Simmer with 1 ½ cup of boiled water.

Make a mixture of Cream, Paste of Cashew nuts and Garam masala.

When the Chicken is cooked, add the mixture.

Serve hot with your favorite dish.

Chicken Fry Recipe

Ingredients:

Chicken - 1 kg

Chilly powder - 2 tbsp

Coriander powder - 2 tbsp

Turmeric powder - 1 tsp

Garam masala - 1 tbsp

Grinded Ginger - 1 tsp

Grinded Garlic - 1 tsp

Salt, Oil - As required

White part of egg - 3 eggs

Procedure:

1. Slice Chicken in big pieces and make cuts on them.

2. Mix Chilly powder, Coriander powder, Turmeric powder, Garam masala, Grinded Ginger, Garlic and marinate for 45 minutes.

3. Heat the Oil in a Kadai.

4. Dip Chicken pieces in egg white and deep fry.

Butter Chicken Recipe

Ingredients:

• ½ Kg Chicken Boneless

• 1 Tbsp Ginger Garlic Paste

• 2 Big Tomatoes

• 2 Onions

• 1 Tsp Ginger And Green Chili Paste

• 1 Tsp Cumin Powder

• 1 Tsp Red Chili Powder

• 1 Tsp Coriander Powder

• ½ Tbsp Lemon Juice

• ½ Tbsp Yoghurt

• 2 Tbsp Butter

• 1 Tbsp Fresh Cream

• Salt to Taste

Method:

• Wash and cut the chicken into small pieces.

• Make slits on all sides of each piece.

• Mix curd, ginger garlic paste, ½ teaspoon coriander powder, ½ teaspoon cumin powder and ½ teaspoon red chilly powder, lemon juice and onion paste.

• Mix this mixture with chicken pieces and allow it to marinate overnight.

• Heat half of the butter and add chicken with the entire paste and sauté it.

• Cook for 25 minutes or till the chicken is well cooked.

• After the water evaporates, fry the chicken in the fat for another five minutes.

• Remove from flame and keep it aside.

• In another pan, heat the remaining butter.

• Add red chili powder, cumin powder, coriander powder and sauté briefly.

• Add chopped tomatoes, sugar and salt to taste and cook for 5 minutes.

• Add chicken, ginger and green chillies.

• Mix well and cook for ten minutes in low flame.

• Garnish with butter flakes, fresh cream and coriander leaves.

KERALA FISH CURRY

Ingredients:

400 gms fish pieces

1/2 cup chopped onion

1 tsp chopped ginger

2 tbsp tamarind pulp

1/2 cup coconut milk

1/2 cup fresh grated coconut

2 dry red chili

1 tsp red chili powder

1 tbsp soaked rice

1 tsp cumin seeds

2 tsp coriander seeds

1/2 tsp turmeric powder

2 tbsp oil

Salt To Taste

How to make kerala fish curry:

Apply salt, turmeric powder and red chili powder to the fish pieces and keep aside for 15 minutes.

Lightly roast cumin and coriander seeds. Mix with dry red chillies, soaked rice and grated coconut.

Grind it to a smooth paste. Soak tamarind in half a cup of hot water. Heat oil in a pan.

Add chopped onions and chopped ginger. Cook on a high flame till onions are golden brown. Stir in fish pieces and add 2 cups of water.

Bring it to a boil. Stir in coconut and spice paste. Mash tamarind dissolved in water to make a pulp.

Strain and add to the gravy. Simmer for 2 minutes and finish with coconut milk.

Add fish pieces and cook on a medium flame for 7-8 minutes or till the fish is done.