Murg methi malai

Murg methi malai

Ingredients

* chicken-1 without skin - jointed (cut into pieces)

* oil- 1/4 cup

* cloves-3

* split brown cardamoms-2

* sliced onions-3

* chopped garlic-1 Tbsp

* chopped ginger-1 Tbsp

* green chillies -6

* water 2 cups

* kasoori methi (dried fenugreek leaves)-2 Tbsp

* yogurt- 1/2 cup

* red chilli powder-1 tsp

* turmeric-1 tsp

* Salt

* full cream-1/2 cup

Method
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Heat oil in a large pan.

Add cloves and cardamoms.

After 10 seconds stir in onions, garlic, ginger and green chillies.

Allow onions to soften.

Add 1/2 cup water and bring to a boil.

Allow it to reduce by half before adding methi leaves.

Pour in 1/4 cup water and cook until ingredients colour.

Add chicken, yogurt, chilli powder and turmeric.

Season with salt and pour in remaining water.

Simmer until chicken is tender. 

Add half the cream, transfer on to a serving dish and garnish with the rest of the cream and serve hot.

Chicken 65

CHICKEN 65

1.Boneless skinless chicken thighs -2 cut in to small cubes

2.Garlic paste -1/2 tsp

3.Ginger paste -1/2 tsp

4.Red chilies powder -1/4 tsp

5.tomato ketchup -3tbsp

6.soya sos -2tbsp

7.pepper powder -a pinch

8.salt -for taste

9.yoghurt -3tbsp

10.oil -for frying

Prepration:

Take a bowl and mix all the ingredients from 2 to 9. add chicken pieces to the

batter and marinate for about one hour.Deep fry the marinated chicken pieces till

they are brown.

Chicken Lollipop

CHICKEN LOLLIPOP

Ingredients

1.Chicken Wings -8

2.garlic paste -1tsp

3.ginger paste -1tsp

4.green chillies -4 or 5

5.Soy sauce -1tbsp

6.Vinegar -1/2tsp

7.red chilly sauce -1tsp

8.corn flour -1/2 cup

9.eggs -2

10.Red food color -if required.

Salt to taste

Oil to fry

Procedure

First you need to make lollipops out of the chicken wings available at the market.

Cut each wing in half,along the movable bone joint. Of the two parts left,

one part will have two parallel bones, and the other part will have a single bone.

remove the extra bone from one part of each wing. You will get two lollipops from

each chicken wing.for each lollipop, cut the ligaments near one end of the bone and

strip the flesh to the end that the muscle separates from the bone. The flesh will

thus remain hanging, and can be rolled over to form a lollipop.Mix all the ingredients

mentioned above to form a thick paste.you must take care not to let it form any lumps.

Marinate the chicken and leave for several hours.

When ready to serve, deep fry the lollipops and serve hot with tomato sauce.

Tips

When serving, wrap the bone end in aluminium foil to make it easy for your guests to eat

this appetizer without soiling their hands.kids especially like the convenient way of

eating it -- meat with a handle.

Chicken Sukka

Chicken sukka

Ingredients:

1.Chicken - 500 gm

2.Ginger - 1 small inch ginger

3.Garlic - 3 cloves

4.Onion - 2 onions (cut in to 4 pieces)

5.Capsicum - 1 (cut in to big pieces)

6.Tomato - 1 (cut in to big pieces)

7.Chilli - 1 tsp

8.Turmeric - 1/4 tsp

9.Salt

10.Oil

11.Lemon

Preparation:

Clean the chicken, cut into small pieces and deep fry it.

Make a paste of ginger, garlic,red chili powder, turmeric

powder with little oil & salt and marinate the chicken for

about 1 hour. Fry tomatoes, onions and capsicum separately

and add fried chicken into this and stir fry in high flame

until done. Garnish with lime and onion pieces.This is one

of the easiest method of making a chicken.

Chettinad Pepper Chicken

Chettinad Pepper Chicken

Ingredients:

1 Chicken : ½ kg
2 Oil : 5 tspn
3 Garam masala (whole) : 2 spoon
4 Urud dal : 2 spoon
5 Curry leaf : 10-15 leaves
6 Onion : 1 cup - finely chopped
7 Tomato : 1 cup - finely chopped
8 Jeera : 1 tspn
9 Fennel seed : 1 tspn (perum jeerakam)
10 Red chilly (whole) : 4-5
11 Coriander powder : 3 tspn
12 Pepper : 1 tspn
13 Ginger : 1 tspn finely chopped
14 Garlic : 1 tspn finely chopped
15 Turmeric powder : ½ tspn
16 Grinded masala (grind ingredients from 8-15 to make a thick paste)
17 Salt

Preparation:
· Heat oil in a pan and add all the garam masalas (whole) one after the other
· Put urud dal, curry leaves and fry them for a minute.
· Roast onion till they are light brown.
· Add tomato, stir it for a minute then add the grinded paste. Now add the chicken, mix well and pour a cup of water. Close the pan with a lid to cook in medium flame until the chicken is cooked well.
· Garnish with a tomato and curry leaf and serve

This chicken curry has lot of gravy and goes well with rice, dosa, aappam, chappathi etc.