INGREDIENTS:
Chicken - 250g
Onion - 1
Garlic - 4
Ginger - equal to the amount of garlic
Curry leaves - few
Pepper powder - 1 1/2sp
Coriander leaves - few
Mustard seeds - 1/4sp
Turmeric powder - a pinch
Oil - to fry
Salt - to taste
METHOD:
- Cook chicken in a cooker along with ginger garlic paste, salt and turmeric powder.
- In a kadai add oil. Once heated add mustard seeds, pepper powder and sambar powder in it and fry for a minute.
- Then add sliced onion, curry leaves, boiled chicken and deep fry till the chicken gets roasted.
- Finally add coriander leaves and mix well
- Serve hot as an appetizer.
INGREDIENTS:
Boneless Chicken - 100g
Egg - 2
Onion - 1
Tomato -1
Parota - 2
Garam masala - 1sp
Chilli powder - 1/4sp
Turmeric powder - a pinch
Green chilli - 2
Kulambu milagu podi - 1 1/2sp
Mustard seeds - 1/4sp
Salt - to taste
Curry leaves and coriander leaves - few
Oil - 2sp
METHOD:
- Boil chicken with 1/2sp of coriander, cumin and pepper powder and salt.
- Then make the boiled chicken to small pieces and keep aside.
- Now in a kadai add oil. Once heated add mustard seeds, onion, curry leaves and fry till onion becomes soft.
- Then add tomato, chicken pieces and fry for a while.
- Now make parota into small pieces and add to the kadai.
- Add eggs, 1sp coriander, cumin and pepper powder, chilli powder, garam masala, salt, turmeric powder.
- Sprinkle little water and mix it well so that all the content gets combined together.
- Finally add coriander leaves.
- Stir once and serve.
Note : If needed we can add tomato sauce and soy sauce 1sp each.
INGREDIENTS:
TO MARINADE:
Chicken - 250g
Maida ( All purpose flour ) - 2sp
Corn Flour - 1sp
Rice flour - 1sp
Ginger Garlic paste - 1sp together
Chilli powder - 1/4sp
Salt - 1/2sp
Color powder - a pinch ( if required)
Oil - to fry
OTHER INGREDIENTS:
Garlic - 2 cloves
Onion - 1
Capsicum - 1
Garam masala - 1/2sp
Chilli powder - 1/4sp
Pepper powder - 1/4sp
Curry leaves - As required
Coriander leaves -As required
Salt - To taste
Lime juice - 2 to 3sp
Tomato sauce - 2sp
Soy sauce - 1sp
METHOD:
- Wash chicken and add all the items in the marinade section and refrigerate it for 30 - 45 mins.
- Fry the marinated chicken in oil and keep aside.
- Take a separate kadai. Add oil and the minute cut garlic to fry till golden brown.
- Then add sliced onion and capsicum and fry for a while.
- Now add the fried chicken and all the spices along with lime juice and stir for 5mins.
- Add tomato and soy sauce and fry for 2 mins.
- Finally garnish with curry leaves and coriander leaves.
NOTE:
Rice flour is added to get the crispiness in chicken.
INGREDIENTS:
Chicken - 1/2kg
Onion - 1
Garlic - 5
Ginger - 1/2 of garlic
Red chilli - 2
Sambar powder - 1sp
Salt - to taste
Coconut (cutted) - 3sp
Lime syrup -2sp
Turmeric powder - a pinch
Curry leaves - few
Coriander leaves - few
Coconut oil - 1sp
MEHTOD:
- Wash chicken and keep aside.
- Grind ginger and garlic to a fine paste.
- Keep cooker and add chicken, salt, turmeric powder, ginger garlic paste, sambar powder, lime syrup and close it to boil for 1 whistle.
- Now keep a kadai. Add oil, red chilli, curry leaves and the boiled chicken content from cooker to it.
- Deep fry the chicken till all the gravy substance gets absorbed.
- Finally add coriander leaves and cutted coconut and fry for a while.
- Now serve hot as an appetizer.
INGREDIENTS:
Chicken - 1/2kg
Small onion - 1cup
Green chilli - 8
Garlic - 8
Ginger - 1/2 to the quantity of garlic
Cinnamon - 1small stick
Cloves - 1
Aniseed - 1/4sp
Coconut - 1/2cup
Mustard seeds - 1/4sp
Turmeric powder - a pinch
Salt - to taste
Coriander leaves - few
METHOD:
- In a kadai add oil, cinnamon, cloves, aniseed and when it splutters add onion, green chilli, ginger, garlic.
- Fry well and allow the contents to cool.
- Then grind the mixture along with coconut to a fine paste.
- Keep an empty kadai. Add oil and mustard seeds.
- Now add chicken, salt, turmeric powder, grinded paste, little water and allow it to boil for 15mis.
- Finally add coriander leaves, stir once and serve hot with rice or chapathi.
INGREDIENTS:
Boneless Chicken - 1/2kg
Onion - 3
Green chilli - 2
Garlic - 4
Ginger - equal to the garlic
Sambar powder - 1/2sp
Salt - to taste
Egg - 3
Chiili powder - 1/2sp
Turmeric powder - 1/4sp
Curry and Coriander leaves -few
Note: This variety is like chicken egg podimas.
METHOD:
- Grind ginger garlic to a fine paste.
- In a cooker add 1/2kg chicken and the grinded paste.
- Add salt, turmeric powder, sambar powder and close cooker to boil for 1 or 2 whistles.
- Add very little water as this recipe is a dry item like poriyal.
- Now open and allow the content to cool and then with our hand split the chicken pieces into a small poriyal kind like keema.
- Now place a kadai and add oil to it.
- Add onion, green chilli and fry till it becomes translucent.
- Then add eggs to it and fry for a while.
- Now add chilli powder, salt, and the chicken content to the kadai and fry it for few mins.
- Finally add curry leaves and coriander leaves and serve.
Note : This can be done using the chicken pieces in chicken kulambu.
People who doesnt want it to be so dry can add 1 tomato when frying onion.
INGREDIENTS:
Chicken - 1/2kg
Garlic - 5
Ginger - 1/2 of garlic
Chilli powder - 2sp
Salt - to taste
Lime syrup -2sp
Turmeric powder - a pinch
Coriander and curry leaves - few
Coconut oil - 3sp
MEHTOD:
- Wash chicken and keep aside.
- Grind ginger and garlic to a fine paste.
- Keep cooker and add chicken, salt, turmeric powder, ginger garlic paste, chili powder, lime syrup and close it to boil for 1 whistle.
- Now keep a kadai. Add coconut oil, curry leaves and the boiled chicken content from cooker to it.
- Deep fry the chicken till all the water gets absorbed.
- Finally add coriander leaves and fry for a while.
- Now serve hot as an appetizer.
Note: You can either add chilli powder or sambar powder. Both gives an equal taste.
INGREDIENTS:
Chicken - 1/2kg
Garlic - 5
Ginger - 3/4th to d amt of garlic
Egg - 1/ Curd - 3sp
Chilli powder- 3sp
Maida (All purpose flour) - 2 1/2sp
Corn flour - 2 1/2sp
Rice flour - 1/2sp
Vinegar - 1/2sp
Agenomotto- 1/2sp
Red Color powder - a pinch (if required)
Pepper powder - 1/4sp
Salt - 1sp
Lime syrup - 1sp
Oil - to fry
METHOD:
- Wash chicken and add the grinded ginger garlic paste.
- Now add all the above ingredients and mix well to the chicken.
- Add water if required.
- Marinate it for 2hrs.
- Fry in oil and serve hot with lemon and onions.
INGREDIENTS :
Chicken - 500g
Onion - 4 big onions or small onions - 250g
Cumin seeds - 1/2sp
Whole pepper - 1/2sp
Curry leaves - 6 to 7 leaves
Coconut gratings - 4sp
Kulambu milagu podi - 3sp
Mustard seeds - 1/4sp
Turmeric powder - 1/4sp
Oil - to cook
Salt - to taste
METHOD :
- Add oil to kadai. Add the curry leaves, cumin seeds, pepper, chopped onions and fry til onions become translucent.
- Now add kulambu milagu podi and coconut and fry twice and off d stove.
- Allow the contents to cool and mix in a mixer.
- Put oil to a cooker and add mustards seeds. When they splutter add the chicken with turmeric powder and fry for a while.
- Now add the mixed contents, salt and close cooker to boil for 2 whistle and then off the stove.
- Serve with idli or rice.
INGREDIENTS :
TO MARINADE :
Chicken - 6 leg pieces
Ginger Garlic paste - 2sp
Cumin seed - 1/2sp
Corriander seed - 1/2sp
Chilli powder - 1sp
Pepper - 1/2sp
Cinnamon - 1 medium stick
Cloves - 3
Cardamom - 2
Fenugreek seed - 1/2sp
Mirchi powder - a pinch
Mint - 7leaves
Lime juice - 3sp
Salt - to taste
Curd - 1cup
Oil - to fry
METHOD :
- Make slits in the chicken pieces.
- Grind all the above seeds in the ingredients and make a paste.
- Add the paste to the chicken along with lime, mirchi powder, curd and salt.
- Marinade it overnight.
- Pre-heat oven to 400C and place the chicken pieces in a tray with foil sheet coated with oil.
- Cook for 40 mins and turn the pieces other side in 20 mins.
- Turn off once the tandoori is done.
