Coconut Chicken (dry)

Coconut chicken is something new when compared to other  CHICKEN RECIPES.. I wanted to make new dishes & surprise my hubby.. Actually he don't like the coconut is added to non-veg curries... But he just loved the coconut chicken, because always south-Indian food tends to be lighter dried than the creamier curries... It can be served as starter... Kids will definitely love this recipe, because its less spicy...Crisp at outside & soft inside... Absolutely it is yummy chicken!!!!!

Ground coconut paste in the masala add a fragnant to the particular dish.. It is a key note of the recipe... And fried onions & curry leaves gives nice flavor to the recipe.. It is very easy & simple recipe, especially for bachelors.. Finally, it is super hit recipe of Priya's kitchen... :)

Preparation time- 5mins               Marinating time- 1 hour                   Cooking time- 15-20mins

INGREDIENTS:

Chicken- 150 gms

Coconut- 1 handful

Fennel seeds(sombu)- 1tsp

Ginger- 1/4 inch

Garlic- 3 cloves

Chili powder- 1tsp

Salt- as needed

Sliced onions- 1 (big)

Curry leaves- 10 no.

METHOD:

• Clean & wash the chicken pieces...keep it aside...
• Take a mixer, add coconut, fennel seeds, ginger & garlic... add some water & grind into fine paste.. set aside...
  

  
• Take a mixing bowl, add chicken..with that add chili powder & salt... then mix the ground paste with it.... Marinate for about 1 to 1.5 hours....
  

  
• Heat 1/4 cup 0r 7 tsp of oil in a pan, add sliced onion & curry leaves, saute for 2 mins, then add the marinated chicken into it... Cover & cook for 15 mins.. (Stir in between)
  

  
• When the chicken is completely cooked & golden color... switch of the flame...
• Delicious fragnant coconut chicken is ready...
  

  
• It can be served as starter & side dish for sambar, pulao & fried rice...

Kadai chicken curry recipe..

Kadai chicken is a famous North- Indian recipe cooked with ground kadai masala which is the secret Ingredient of the recipe... It can be cooked along with Tri-Colour capsicum, it gives spicy, tasty & juicy flavor.. And while adding Fenugreek leaves(dry kasuri methi leaves) it gives nice aroma to the recipe.. It goes well with Naan, Roti, Chapathi, paratha....

Iam sure this recipe gives Restaurant style gravy.. When the chicken is combined with a spicy kadai masala & tomato puree, it gives nice unbeatable aroma to the recipe...

Preparation Time- 15mins       Cooking Time- 20-25mins

INGREDIENTS:

Oil- 3tsp
CHICKEN PIECES- 250 gms
Cumin seeds- 1tsp
Onion(big)- 1
Ginger-garlic paste- 1tsp
Turmeric powder- 1/4tsp
Salt- as needed
Chilli powder- 1tsp(OPTIONAL)
Fenugreek dry leaves- 1tsp(crushed)
Capsicum(green, red, yellow)- 1/2 cup
Red chilli- 3

FOR KADAI MASALA:

Coriander seeds- 2tsp
Red chilli- 2
Fennel seeds- 1tsp
Cinnamon stick- 1 inch
Cloves- 1
Turmeric powder- 1/4tsp

METHOD:

• First heat the pan & dry roast the ingredients mentioned under KADAI MASALA.. Roast the ingredients separately & grind into fine powder... keep it aside...
  
• Heat oil in a pan, add cumin seeds & red chilli... then add sliced onions, saute till golden brown... And add ginger-garlic paste & turmeric powder...mix well... saute until the raw smell goes off....
  
• Now add the secret ingredient kadai masala & sprinkle some salt into it... At this note, add chicken pieces & add some water(immerse level) into it.... cover & cook for 15mins...
  
• Once it is well-cooked, add some chilli powder is completely optional, if you want you can skip it... Then add tomato puree & mix well, cover & cook for 10mins(to make thick consistency)
  
• Then add TRI-COLOR CAPSICUM, partially sliced onions & mix well... Next add the kasuri methi(dry fenugreek leaves) it gives nice flavor to the curry....
• Once it becomes thick consistency, finally garnished with chopped coriander leaves...
  
• Hot & spicy KADAI CHICKEN CURRY is ready to serve with roti, chapathi, naan....
  

NOTE- If you want, pressure cook the chicken along with masala for 2-3 whistles... Chilli powder is purely optional..  

Chicken Biriyani(Tamilnadu Style)

Biriyani is one of the famous food in INDIA... But the way of making & taste is slightly differs in all over India... This recipe is completely from Tamilnadu style... here I done with marinated chicken... With the same procedure can be used for MUTTON also.... Usually for biriyani the main key note is whole garam masala & Mint leaves...it gives so nice flavor & aromatic to the Biriyani....

INGREDIENTS:

Chicken- 500gms

Onion- 3(big)

Tomato- 3(big)

Basmathi Rice- 1.5 cups

Green chilli- 6

Chilli powder- 1.5 tsp

Coriander powder- 2tsp

Mint leaves- 1 handful

Water- 2 cups

Lime juice- 3tsp

Ghee- 3tsp

OIl- 5tsp

Salt- to taste

FOR SEASONING:

Bay leaves- 3

Star anise- 2

FOR GRINDING:

Cinnamon stick- 1(2inches)

Cardamon- 5

Cloves- 2

Fennel seeds(sombu)- 1tsp

Ginger- 1 inch

Garlic- 5 cloves

Mint leaves- 1 handful(grind separately)

TO MARINATE CHICKEN:

Chicken(with bones)

Chilli powder- 1 tsp

Turmeric powder- 1/4 tsp

Salt- pinch

Curd- 2tsp

METHOD:

• First cut chicken into small pieces & mix with the ingredients given under marination... Keep the marinated chicken for atleast 1 to 1.5 hours.... Chop the onions, tomatoes & green chilli....keep it aside...
  

  
• Then take a blender, add cinnamon, cardamom, cloves, sombu, garlic & ginger..add little amount of water & grind into fine paste.... grind mint leaves separately....keep it aside..
  

  

  
  

  
• In a pressure cooker, add ghee & oil, bay leaves, star anise, chopped onions..saute till golden brown color appears.....add chopped tomatoes & mash well.... then add ground paste & mint paste into it... Saute till raw smell goes off....
  

  
• Next add chilli & coriander powder into it.... Mix well...
  

  
• Add in MARINATED CHICKEN  & cook for about 3-5mins....
  

  
• Add 2 cups of water & RICE into it...  On a low flame bring them to boil, once it started boiling(allow to boil for 5-7mins).. place the lid on a cooker...allowed to cook for 2 whistles...(on a high flame)..
• Switch off the flame & wait till the pressure is completely goes off...
  

  
• Transfer into big bowl & mix gently....
• Delicious Biriyani is ready to serve with chicken gravy & onion raitha....!!!
  

  
• NOTE- Soak rice for only 15mins...not more than that.. Marinating chicken is most important*

Chicken Frankie Rolls/ Kathi rolls/ Chicken Wrap

Chicken Frankie Rolls are most popular in Mumbai.... Chapathi is filled with chicken cooked with masalas & capsicum... There are variety of veg/ Non-veg fillings rolled up in any kind of Indian Flatbread is called Frankie/ Kati roll... You can filled with any kind of meat like mutton, chicken, fish, prawns.... It can be filled with veggies also click here for VEGGIE WRAP RECIPE(http://www.pappuskitchen.blogspot.sg/2014/04/veggi-wrap.html?m=1)

Chapathi can be prepared at home either with wheat flour/ MAIDA... I always preferred to wheat flour... You can buy readymade WRAPS & just heat on both sides...filled & roll it... 

Frankie rolls are simple & easy to prepare & eat.... Children will love it &  perfect lunch box recipe...served with tomato ketchup....

INGREDIENTS:

Chicken- 250gms(finely chopped)

Ginger-garlic paste- 1 tsp

Onion- 1 (big)

Tomato- 1

Chilli powder- 1tsp

Coriander powder- 1tsp

Garam masala- 1/2tsp

Turmeric powder- 1/4tsp

Salt- to taste

Capsicum- 1/2

Soy sauce- 2tsp

Chaat masala- 1tsp

Spring onions- for garnishing

INGREDIENTS FOR DOUGH:

Wheat flour- 1cup

Oil- 4tsp

Salt- to taste   

METHOD:

• Take a bowl & add wheat flour, salt & oil.... Add some water & make soft dough.... Knead & make into small balls....keep it aside for 15mins...
  
• Meanwhile chop the veggies...
• Heat pan & add 4tsp of oil....add ginger-garlic paste, saute for 1min.....you will get nice aroma... Add chopped onion, saute till golden brown appears...
• Add chopped tomatoes & mix well...... Then add chilli, coriander & turmeric powder into it...garam masala also.... Mix well....
  
• Sprinkle some salt & add chopped capsicum, drizzle soy sauce into it & mash well.....
  
• Add some water & mix well..... now add chopped CHICKEN & cook till it becomes soft & tender... Sprinkle some chat masala.... Cover & cook for about 15mins...
  
• Once the chicken is well-cooked, garnish with spring onions.... Keep it aside....
  
• Now take a small ball of dough, just roll the dough using rolling pin & heat the pan & place the chapathi over it, cook on both sides... 
  
• Take a chapathi, apply GREEN CHUTNEY( http://www.pappuskitchen.blogspot.sg/2014/04/green-chutney.html?m=1 ), put some fillings on it... Now fold the chapathi on edges & roll it completely..... Then cut into two pieces....
  
• Yummy...spicy frankie rolls are ready.....  
  

 

Chicken Lollipop Recipe

My sister DIVYA's favorite recipe....She is chicken lover...especially chicken 65 & lollipop.... Whenever we go out for lunch/dinner, she orders chicken lollipop... My hubby also huge fan of chicken lollipop, especially ANJAPPAR's chicken lollipop.... from seeing the menu, his first order is chicken lollipop....

Crispy outside & soft inside...so colorful, tasty starter..... Surprisingly, i prepared at home & gave to my hubby, he was speechless... Now he became huge fan of PRIYA's kitchen 💃chicken lollipop.... He just loved it...apprciated me with cute gift....😍😍😍 It is very simple to prepare at home with less ingredients... Try this & get surprise ur husbands......😊😊😊

INGREDIENTS:

Chicken lollipop- 5  pieces

Soy sauce- 2tsp

Ginger-garlic paste- 1tsp

Salt- to taste

Chilli powder- 2tsp

Garam masala- 1/2tsp

Corn flour- 3tsp

Egg- 1

OIL- for deep frying...

METHOD:

• First clean the chicken pieces & keep it aside...
• Take a bowl, mix the ingredients( soy sauce, salt, chilli powder, garam masala, ginger-garlic paste) with the chicken lollipop..... Spread the masala evenly.... 
  
• Marinate for about 1hour.... ( if you want add chilli paste, to get spicy taste)
  
• Meanwhile, take a separate bowl add corn flour, egg & beat well.....
  
  
  
  
• Heat oil in a pan, take the chicken lollipop & dip in corn flour mixture....drop into oil... deep fry till get golden color....repeat the process for remaining pieces....
  
  
  
  
• Drain oil & serve hot with tomato sauce.....
• Crispy chicken lollipop are ready to eat....   
  

 

 

BUTTER CHICKEN Recipe..

Butter chicken is one of the most popular chicken recipes liked by all for its mild flavour... Its rich in creamy texture... I bet this recipe gives the retaurant style.... It is common in North- India, basic gravy is adapted from paneer buter masala... When i came to singapore, everything is new to me...people, place etc... I feel more comfort when i entered LITTLE INDIA, it gives hometown feeling... Especially ANJAPPAR restaurant...usually my 1st option to order, garlic naan with butter chicken.... Soft, juicy, creamy chicken..still the taste remains..izzzz... Later i got recipe & tried at home....wowwww really it gives the same taste.. it can served with roti/ Naan/ Chapathi...

INGREDIENTS FOR GRINDING:

Tomato-2(big)
Onion-1(BIG)
Ginger-garlic paste- 1tsp
Kasuri methi(dry fenugrek leaves)- 1/2tsp
Chilli powder- 1tsp
Coriander powder- 1tsp
Water-1/4cup
Cumin seeds-1ts
Salt- to taste

INGREDIENTS FOR GRAVY:

Butter- 1 small piece

Fresh cream- 3tsp

Red color- 1tsp

Tomato ketch up- 1tsp

Salt- to taste

INGREDIENTS FOR MARINATION:

Chicken pieces- 350gms

Chilli powder- 1tsp

Ginger-garlic paste- 1/2tsp

Salt- 1/4tsp

METHOD OF PREPARATION:

• First cut chicken into small pieces & marinate the chicken with chilli powder, salt, ginger-garlic paste for 30mins...
  
• Heat a pan & add some oil & SHALLOW FRY & take out the fried chicken pieces & set aside to drain the leftover oil....
  
• With the same pan, add cumin seeds,chopped onions, ginger-garlic paste & saute well & add fw amount of water...(NEED NOT TO ADD OIL, BECAUSE THERE IS SOME OIL LEFT IN THE PAN)
  
• Then add chilli & coriander powder into it...& 1/2tsp of KASURI METHI into it...mix well...
  
• Add chopped tomatoes..salt & smash well..... cover & cook for 10 mins...
  
• Once everything is mashed well, allowed to cool down... transfer into blender & grind into fine paste....
  
• Now heat a piece of butter on a medium flame, add the above puree & fried chicken pieces...
  
• Then add the red color, tomato sauce...cook for few mins....(TOMATO SAUCE IS OPTIONAL)
  
• Once the chicken is cooked well, Finally add the fresh cream & sprinkle some salt if necessary. .mix  well....
  
• Creamy butter chicken is ready to serve with roti/chapathi/NAAN( click here for recipe--http://www.pappuskitchen.blogspot.sg/2014/04/naan-recipein-oven.html?m=1).
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