CHICKEN PAKODA

Ingredients:
Chicken breast of 1 chicken
Chick pea flour - 2 tbsp
Corn flour - 1 tsp
Red chili powder - 1 tsp or more according to your taste
Green chilies - 1 or 2 finely chopped
Chopped onion - 2 tbsp
Fennel seeds - 1 tbsp
Ginger garlic paste - 1 tsp
Curry leaves - 1 handful (fresh or dried)
Salt to taste
Oil to deep fry + 1 tsp to mix the masalas

Preparation:
Cut chicken breast into 1 inch pieces.


Add all the ingredients except oil and curry leaves with the chicken pieces.


Heat 1 tsp oil in a pan and add to this masalas. Mix well to coat very well.



Now add curry leaves and mix well again.


Deep fry in hot oil.


Drain excess oil in a kitchen towel. Now your yummy chicken pakoda is ready. Serve hot with tea or coffee on a rainy cool evening or as starter for a meal.

OVEN BAKED CHICKEN

Ingredients:
Chicken pieces - 6 ( I used legs, thigh and wings from a chicken)
Salt to taste
Dried rosemary, garlic powder, pepper powder, dried basil - each 1 tsp
Finely chopped green chilies - 2
Oil and lemon juice - 1 tbsp
Butter - 1 tbsp
Freshly chopped garlic - 1 tbsp

Preparation:
Clean the chicken pieces and marinate with the ingredients except butter and fresh garlic.


Leave it at least for 8 hours in the refrigerator. Pre-heat the oven at 200 degrees Celsius.
Heat butter in a pan and saute freshly chopped garlic.


Arrange the pieces of chicken in a tray and spoon the butter garlic over them.


Bake for about 20 to 25 minutes until done and serve hot.

TOMATO SAUCE WITH CHICKEN FOR PASTA

Ingredients:

Pasta - 200 grams
Chicken - 250 grams
Tomato - 2
Chopped onion - 2 tbsp
Chopped garlic - 1 tbsp
Butter - 1 tbsp
Dry Oregano - 1/2 tsp
Dry basil - 1/2 tsp or Fresh basil - few leaves (finely chop)
Salt and pepper to taste
Mozzarella cheese - 200 grams

Preparation:

Heat butter in a pan and add garlic.

When it turns brown, add onion and saute till it is translucent.

  

Then add chicken and allow to cook closing with lid. Do not add water.

When it is done add chopped tomatoes.

Allow to cook till it is mashed.

Add oregano, basil, pepper and salt. Mix well.

Now add pieces of mozzarella cheese and not the grated. Do not mix after adding cheese.

Serve hot with pasta.

CHICKEN RED GRAVY

Ingredients:

Chicken - 200 grams
Red onion - 1
Ginger garlic paste - 1 tbsp
Big red capsicum - 1
Tomato - 1/2
Red chilly powder - 1  1/2 tsp
Coriander powder (dry roasted and powdered) - 1/2 tsp
Garam masala - 1/2 tsp
Gingelly oil - 2 tbsp

Preparation:

Clean and cut chicken into 1 1/2 inch pieces. Slice onion into 1 inch and capsicum into 1 1/2 inch slices. Dice tomato and grind into a fine paste with few capsicum slices.

Set flame to medium. Heat oil in a pan and saute ginger garlic paste.


Then add onion with a pinch of salt and saute till translucent.


Then add sliced capsicum and allow to cook for a few minutes.


Now add chicken, close with lid and allow to cook for 15 minutes.


When cooked add the tomato capsicum paste.


Add chilly powder, coriander powder, garam masala and salt to taste.


Allow to cook for a few minutes and then serve with chapathi, poori, dosa, idly, aappam or idiappam.

CHICKEN NUGGETS

Ingredients:

Skinless boneless chicken breast from 1 chicken

Eggs - 2

Plain flour - 1/2 cup

Bread crumbs - 1 1/2 cups

Salt and pepper to taste

Garlic paste or powder - 1 tsp
Oil to fry

Preparation:

Clean the chicken breast and cut into small pieces about 1 1/2 inches and 1 cm thickness. 

Mix the flour with salt, pepper and garlic in a big vessel.

Now add the chicken pieces and mix well by shaking the vessel.  If the pieces stick to one another then separate it with hands.

Heat oil in a pan. Beat egg and set aside. Mix salt and pepper to bread crumbs. Dip the chicken pieces in beaten egg and then roll in bread crumbs. Press the pieces so that crumbs stick well to them.

Now fry in hot oil. When it turns brown turn and cook the other side. 

Arrange on paper towels to remove excess oil.

Serve hot with ketchup, mayonnaise or any other sauce of your choice. 

CHICKEN CURRY

Required:Chicken-1/2 kg
Small onion-1 cup
Coconut-1 cup
Chilly powder-2 tsp
Coriander powder-3/4 tsp
Turmeric powder-2/3 tsp
Cinnamon-1 tsp
Cloves-4
Mace-1/2 piece
Fennel-1 tsp
Salt to taste
Oil-2 tsp

Preparation:Heat oil in a pan. Add cinnamon, cloves, mace and fennel. Saute onion and when it becomes translucent, sauté chicken. When it turns pale add turmeric powder, coriander powder, chilly powder and salt. Add some water and cook for 15 minutes. Grind coconut as a fine paste. Add this to the curry and allow to cook for 10 minutes. Add salt to taste. Serve with rice, idly or dosa.

CHICKEN BIRYANI

Required:
Chicken-750 grams
Basmati rice-4 cups
Curd-1/2 cup
Chilly powder-1/2 tsp
Coriander powder-1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Tomato-3
Onion-3 medium
Mint leaves-1/2 cup (finely chop)
Fresh coriander-1/2 cup (finely chop)
Ghee-2 tbsp
Cashew nuts-2 tsp
Raisins-2 tsp
Green chilly-6
Ginger-1 inch piece
Garlic-8 cloves
Cardamom-1
Cinnamon-1 inch piece
Cloves-4
Mace-1 piece
Oil-2 tbsp

Preparation:
Heat oil in a pan and saute onion, green chilly until onion becomes brown.

Add ginger-garlic paste, cardamom, cinnamon, cloves, mace. Finally add chicken. When chicken turns white add curd, salt, chilly powder, coriander powder, turmeric powder, garam masala powder and cover the pan and allow to cook. When cooked soft remove from flame.

Meanwhile half-cook rice. In a pressure cooker spread cooked chicken, Chopped tomato over the chicken, mint and coriander leaves and half-cooked rice over this. Fry cashew nuts and dry grapes in ghee. Spread this over rice.


If necessary add rose-water or rose-essence or kesari powder mixed water.


Close the lid and keep in lowest flame for 15 minutes. Serve hot with chicken fry, chicken gravy or mutton gravy, onion curd, pineapple jam and boiled egg.

BUTTER ONION CHICKEN

Required:
Small onion-1 1/2 cups
Garlic-1 big clove
cinnamon-1 inch piece
Fennel-1 1/2 tsp
Ginger 1 inch piece
cloves-4
Mace 1/4 piece
Pepper corns-1/4 tsp
Butter- 2 tsp
Chicken-500 grams
Chilly powder-1/2 tsp
Coriander powder-3/4 tsp
Turmeric powder-1/4 tsp
Salt to taste

Preparation:
Grind onion, garlic, cinnamon, fennel, ginger, cloves, mace and pepper together to a coarse paste. Heat butter in a pan and saute the ground paste. Add chicken and mix well. After 1 minute sprinkle some water, chilly powder, coriander powder, turmeric powder and salt. Mix well and cover the pan. Cook till chicken becomes tender. Serve hot with idly, dosa, chapathi, poori, rice or bread toast.

CHICKEN FRY

Required:
Boneless chicken-250 grams
Chilly powder-1 tsp
Fennel powder-1/2 tsp
Turmeric powder-1/4 tsp
Salt to taste
Oil for deep fry

Preparation:
Clean the chicken and marenate with all powders for 30 minutes. Deep fry in oil. Serve with biryani, sambar rice, rasam rice or with chicken curry.

DRY CHICKEN

Required:
Chicken-1/2 kg
Ginger garlic paste - 1 tsp
Chilly powder - 1 1/2 tsp
Coriander powder- 1 tsp
Turmeric powder - 1/2 tsp
Fennel powder - 1/2 tsp
Salt for taste
Oil - 3 tbsp

Preparation:
Marinate chicken with salt, chilly powder, coriander powder and turmeric powder for about 15 minutes. In a fry pan heat oil and saute ginger-garlic paste. Add chicken and mix well until it turns pale. Now add fennel powder, cover and allow to cook for 20 minutes. Then remove the lid, mix and and cook until it become dry. Serve with plain rice, sambhar rice or biryani.