Chicken Fry(Irachi varuthadu)

IMG_7806-2

Chicken fry: This recipe here is an unconventional style of making chicken fry. Usually in Kerala, chicken fry is deep fried. However, in my home, mom used to always cook the chicken separately and then, roast/shallow fry the chicken later. I have always found that tastier than the deep fried chicken. Also, the chicken is more softer when you cook it this way. And you don’t feel guilty of eating deep fried stuff. The same is the case with fish fry. We always shallow fry the fish instead of deep frying it.

Now, this chicken fry or chicken roast(if that’s how you would want to call this dish 🙂 ), isn’t very common preparation style. However, by far, this is the best chicken fry I have had 🙂 And it isn’t too much of masala or spices that gives it the flavor, but simple things like the onion paste used for marination and the mint leaves that gives it a different and distinct taste. I have been able to impress every guest to whom I have served this chicken fry and I have been asked for the recipe immediately 😉 So this is a tried and tested recipe, with 100% guarantee of being liked by everyone 🙂

IMG_7809-2

INGREDIENTS:

Chicken(with bone) – 750 gms
Onion – 1 nos, sliced
Green chilli – 2-3 nos, slit
Garam masala – 1/4 tsp
Coriander leaves – 10 strands, chopped
Mint leaves – 4 strands, chopped
Salt – to taste(apprx. 1/4-1/2 tsp)
Oil – 3 tbsp

For marination:-
Ginger garlic paste – 1 tsp
Garam masala – 1/4 tsp
Onion – 1/2 no, grind to paste
Red chilli powder – 1.5-2 tsp
Turmeric powder – 1/4 tsp
Coriander powder(optional) – 1/2 tsp
Salt – to taste(apprx. 1 tsp)

METHOD:

1. Wash and clean the chicken and cut into medium sized pieces. Marinate the chicken with the ingredients mentioned under ‘For Marination’ section. Keep aside for 30 mins or so.
2. Transfer the marinated chicken into a saucepan(I used an aluminium vessel with lid) and in medium flame, cook it covered. The chicken will leave some water by itself. So keep checking and add water little by little if needed. Occasionally stir the chicken pieces and make sure the chicken doesn’t stick to the vessel.
Note: The good part about this style of cooking chicken is that you don’t need to use much oil for frying the chicken and also, the steaming of chicken will make it much softer and juicier.
3. Once the chicken is well cooked, remove from flame and keep aside.
4. Meanwhile, heat oil in a pan and fry sliced onions in medium high flame. Also add the green chillies and salt.
5. Once the onions turn brown and start to become slightly crisp, add in the cooked chicken and garam masala and stir well so that onions are spread over evenly on the chicken pieces. Fry the pieces till chicken starts to brown and roasted.
6. Add the chopped mint leaves and coriander leaves and saute. Continue to fry and saute the chicken pieces till the chicken surfaces are fried and roasted to your liking.

Serve as appetizer or even as a side dish with rice varieties 🙂

Advertisements

Chettinad Chicken

IMG_6436-2

Chettinad Chicken has become one of my favorites off late. In different restaurants, you will find different versions of chettinad chicken. However, one thing I have realized is that the basic flavor in all of them, is pretty much the same. For that matter, in most preparations, there is something that is unique and common. And in Chettinad preparation few of the ingredients that gives it that distinct flavor are fennel seeds, shallots, curry leaves, coconut paste and mint leaves. So even if you don’t follow the below recipe in the exact manner, ensuring that the above mentioned ingredients are added in some order or the other, the taste will be pretty much good 🙂

What I like about this chicken curry is that, it is different from the usual style of chicken curries we make otherwise. I love the flavor the fennel seeds add to this curry. It goes very well with any kind of bread, ghee rice, dosa, Kerala porotta, idiyappam or even plain rice 🙂 And for me, this is one of the comfort foods 😉 Somehow, I feel it is light to ones’ tummy 😀 I strongly recommend this curry if you are a fan of South Indian food and I guarantee that this will be as good as the chettinad chicken you get in restaurants. Am sure, everyone will like this awesome Chettinad Chicken curry!!!

IMG_6433-2

INGREDIENTS:
Note: Cup used for measurement is US measurement cup, 1 cup = 237 ml

Chicken(with bone) – 1 kg
Onion – 3 nos. small sized, chopped
Tomato – 3 nos. small sized, chopped
Garlic – 10-12 pods
Cinnamon – 1 inch stick
Fennel seeds – 1/2 tsp
Cloves – 3-4 nos
Cardamom – 3 nos
Bay leaf – 2 nos
Curry leaves – 2-3 sprigs
Mint leaves – 4 strands, chopped
Coriander leaves – 10 strands, chopped
Oil – 5 tbsp or as needed
Salt – to taste (apprx. 1 tsp)

To grind-1:
Ginger – 3/4 inch piece
Shallots – 5-6 nos.
Garlic – 10-12 pods
Green chilli – 3 nos
Chilli powder – 2.5 tsp
Coriander powder – 2.5 tbsp

To grind-2:
Grated coconut – 1/2 cup
Fennel seeds – 1 tsp
Cashew – 5-6 nos

METHOD:
1. Heat oil in a sauce pan. Put cinnamon, fennel seeds, cloves, cardamom, bay leaf, mint leaves and curry leaf mentioned under Ingredients section. Once it splutters, add chopped onion and saute.
2. Once the onion turns light pink, put crushed garlic and saute for 2-3 mins.
3. Add chopped tomato and cook till the tomatoes cook well and become a paste.
4. Meanwhile, grind the ingredients mentioned under ‘To grind-1’ section into a smooth paste. Once tomatoes cook, add this mixture into the pan. Saute till the raw smell goes.
5. Then add the chicken and salt and mix it well so the masala is coated well on the chicken pieces.
6. Cook covered in medium flame till the chicken cooks well. Chicken will leave a lot a water. But if needed, add water for chicken to cook well.
7. Meanwhile, grind the ingredients mentioned under ‘To grind-2’ section into a smooth paste. Once chicken is cooked, add this ground paste into the gravy and mix well.
8. Let it cook for about 5 mins. Add water if you need more gravy. If you want a thicker gravy, cook in medium high flame till the desired consistency.
9. Garnish with chopped coriander leaves.

Chilli Chicken Gravy

IMG_6177-2

Chilli chicken, what can I say about it. It tops my favorites list, especially this version of it. As I have mentioned in my earlier posts, Indo Chinese is my favorite cuisine and for the same reason, I am very particular about how it tastes. I miss the kind of variety of Indo Chinese dishes we get in India. I haven’t found a restaurant here that serves good Indo Chinese food.

Some of the these dishes that has sweet, hot and sour taste, can be really tricky. They would taste awesome with the perfect proportions and awful if the proportions go wrong. For me, Indo Chinese and Chat varieties fall in that category. That’s my problem with these restaurants. Somehow, the proportions don’t go with my liking. The problem with most restaurants is that they make the dishes more sweet. I am a person who can manage more hot or sour taste but I totally dislike when the dish/main course is sweet.

This is my mom’s version of Chilli Chicken which has been a hit in our family and also among my friends. When I go home for vacation and return to the hostel, my friends would wait for me to get my mom’s chilli chicken and tomato rice. The combination might not sound very appetizing, but trust me, we all used to just dig in and end up licking our fingers, still wanting for more 😛

IMG_6175-2

INGREDIENTS:
Note: Cup used for measurement is US measurement cup, 1 cup = 237 ml

Chicken – 300 gm
Bell pepper/Capsicum – 1 no, chopped
Onion – 1 no, chopped
Garlic – 10 pods, minced
Green chilli – 1 no
Soy sauce – 1/2 tsp
Chilli garlic sauce – 1 tbsp
Vinegar – 1/4 tsp
Ajinomotto – 2 pinches
Ground black pepper – 1/4 tsp
Cornflour – 1 heaped tsp(optional)
Oil – 5 tbsp
Salt – to taste (1/2 tsp)
Red color – 2 pinches
Coriander leaves – 5 stands(optional)
Green onion – 2 nos

To cook chicken:
Soy Sauce – 1 tsp
Vinegar – 1/2 tsp
Salt – to taste(apprx. 1/2 tsp)
Water – apprx. 1/4 cup

METHOD:

1. In a saucepan, boil and cook the chicken with some soy sauce, vinegar and salt. Cook covered and add water as required. Measurement given under ‘To cook chicken’ section.
2. Meanwhile, heat oil in a pan. Fry the minced garlic till its turn light brown. Strain the extra oil and keep the fried garlic aside(on a kitchen towel for the oil to drain fully).
3. Now fry the chopped bell pepper/capsicum till it turn crisp and light brown. Strain the extra oil and keep the fried bell pepper aside(on a kitchen towel for the oil to drain fully).
4. Now in the same pan, fry chopped onion. Let it cook till it becomes light brown. To this, add the fried garlic and bell pepper(that was kept aside).
5. Add red chilli powder(optional), green chilli, salt and ajinomotto and saute well.
6. Add cooked chicken along with the stock and stir well.
7. When the stock starts to dry up, add the hot sauce(Chilli garlic sauce), vinegar and food color(mixed in 1/4 cup water) and mix well.
8. Once the sauces evenly cover the pieces, add ground black pepper. Also, add water if you want gravy.
9. If you want the sauce to be thick, mix cornflour in 1/4 cup water and mix it to the chilly chicken. (I avoided step 9 since I din’t want a thick sauce.)
10. Let it boil and when it reaches the right consistency, remove from burner.
11. Garnish with chopped green onion/chives or coriander leaves.

Naadan Chicken Curry(with coconut based gravy)

IMG_3396-2

Naadan chicken curry: Why I thought of calling this ‘Naadan’ which means native, is because of the usage of coconut in the preparation of this curry. There are very few items in Kerala that are prepared without coconut based things. Be it fresh coconut, coconut milk or coconut oil, most dishes will use atleast one of these 🙂

It is not a very popular dish in our house, but I realized off late that it goes very well with Kerala porotta. If you go to local small food places in Kerala or even Tamil Nadu, they give porotta with this coconut based chicken curry and it tastes yummm!!! Some of the food combinations are soo irreplaceable 🙂 Like Biryani and raita, Kappa and Meen curry, Appam and Mutta curry. This has one such combination for me now, Kerala porotta and naadan chicken curry 😀

IMG_3402-2

INGREDIENTS:

Boneless chicken – 200 gms
Shallots – 10-12 nos or Onion – 1 no
Ginger – 1 inch piece
Garlic – 5-6 pods
Red chilli powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Garam masala – 1/4 tsp
Curry leaves – 2 strands
Potato – 2 nos, medium sized, cubed
Green chilli – 2 nos
Tomato – 1/2 no
Coconut milk(thick) – 5 tbsp
Coriander leaves – 5 strands
Salt – to taste(apprx. 1.5 tsp)

To grind:-

Coriander seeds – 5 tsp
Cinnamon – 1/2 inch
Cardamom – 2 no
Cloves – 4-5 nos
Fennel seeds – 1/4 tsp(optional)
Fenugreek seeds – 1/4 tsp
Black pepper – 1/4 tsp
Shredded coconut – 1/2 cup(apprx.)

METHOD:

1. Lightly roast the ingredients mentioned under ‘To grind’ section and grind them into a fine paste.
2. Heat oil in a saucepan. Put mustard seeds and once it crackles, add crushed ginger and garlic.
3. Once it turns light brown,add curry leaves, sliced shallots, chopped green chilli and half the salt.
4. Saute till shallots are cooked. Then add the ground mix, garam masala, turmeric powder and red chilli powder.
5. Saute till the spices cook well. Then add chopped tomatoes and saute till the oil starts to separate.
6. Then add chicken pieces(cubed into 2 inch pieces), cubed potatoes and the remaining salt. Let it cook covered. Add little water if required.
7. Once chicken is done, add coconut milk and stir well. Add water to bring it to the desired consistency.
8. Cook in medium flame for few mins, stirring frequently(the coconut milk can split if you don’t). Bring it to boil and remove from heat. Garnish with chopped coriander leaves.

Serve with Kerala porotta, chappati or Appam!

Hariyali Murgh Tangdi

IMG_2892-2

Hariyali Murgh Tangdi is a fancy name I came up with for this chicken I made few days back 🙂 Hariyali means green, Murgh means chicken and Tangdi means leg. So basically this is Green Chicken Drumsticks which is marinated for 8-10 hours in yogurt and lime along with other spices, which makes this baked drumstick very tender and juicy. Another thing I like about this dish is the fresh taste it gets from the greens(mint and coriander leaves).

I baked the chicken in conventional oven. Alternatively, you could fry the chicken in a pan using some oil too. The same marinade can be used to make kababs. Instead of using drumsticks, use thigh or breast peices(basically, use boneless pieces). Skew it and bake it at 350 deg F for 35-40 mins.

IMG_2852-2

INGREDIENTS:

Chicken drumsticks/leg – 4 pieces
Mint leaves – 12 strands
Coriander leaves – 12 strands
Garam Masala – 1 tsp
Ginger garlic paste – 1.5 tsp
Yogurt – 2 tbsp
Green chilli – 4-5 nos
Lime juice – 1 tbsp
Salt – 1.25 tsp
Oil – 2 tbsp

METHOD:

1. Clean and wash the chicken drumsticks/legs.
2. Mix all the other ingredients(except oil) well and marinate the chicken for minimum 3-4 hours(I left the marinated chicken in the refrigerator overnight).
3. Preheat the oven to 400 deg F. Meanwhile, grease a baking tray. Arrange the drumsticks on the tray and brush it with some oil.
4. Bake the chicken for 30-35 mins(or till chicken turns brown). Turn over the chicken drumsticks at half time.
5. Take it out and sprinkle few drops of freshly squeezed lime before serving.

Serve as an appetizer or serve with bread/dinner rolls and a side of salad.

Malabari Chicken Roast

Presenting: Malabari Chicken Roast
Courtesy: Raji Rajendran

IMG_2691-2

As part of my ‘Something New’ challenge, and this being the last of the 5 I had promised, I am posting a recipe that I owe to my best friend. She had passed on this recipe to me few days back. And I thought this is the perfect time to try it out.

Raji comes from the southern part of Kerala, same place DD hails from. And I found it funny that she gave me a recipe for ‘Malabari’ Chicken Roast, considering the fact that I come from this region called ‘Malabar’!!! LOL 😀 Well, I am glad, preparation of food in each home is no more restricted to their own regions or even country. After all, food is the most ideal thing that can break the limits of boundaries and bring a touch of other cultures into our lives.

Having said that, it would have been wonderful if I had got Raji to make it for me and my job would be to just enjoy the dish. I know she is an absolutely wonderful cook herself. But now that I had to make the dish myself, I thought of giving the feedback of the dish too. The spices used in this dish reminded me of the spices I use for making my palakkadan sambar. So I was little skeptical initially. But to my surprise and a pleasant one, this dish turned out to be super tasty. Me and DD really enjoyed this new chicken roast. It would go very well with Ari Pathiri also. Thanks for sharing the recipe, Raji 🙂

IMG_2706-2

INGREDIENTS:

Boneless chicken – 1/4 kg
Onion – 1 medium sized
Shallots – 6 nos
Tomato – 1.5 nos
Shredded coconut – 125 gm(about half the chicken’s quantity)
Green chilli – 1 nos
Garlic – 6-7 pods
Ginger – 1 inch piece
Curry leaves – 2-3 strands
Mustard seeds – 1/4 tsp
Fenugreek seeds – 1/2 tsp
Coriander powder – 2.5 tbsp
Chilli powder – 2.5 tsp
Turmeric powder – a pinch
Garam masala powder – 1.5 tbsp
Coconut oil – 10 tbsp
Salt – as per taste

METHOD:

1. In a wok heat 2 tbsp oil. Add the coriander and chilli powders and sauté until the raw smell goes of.
2. Take half of the sautéed spice and marinate the chicken(cut into small pieces) with it and set aside for 15 to 20 mins.
3. Heat the remaining oil in a wok and add the mustard seeds. After they splutter, add the fenugreek seeds and fry until medium brown.
4. Add finely chopped ginger, garlic and green chilli to the oil. After the raw flavour goes away, add chopped onions, chopped shallots and half the curry leaves. Keep on medium flame and sauté the onion until they start browning slightly.
5. Add chopped tomatoes and cook till they melt and form a paste. Add the remaining sautéed coriander and chilli powder to the paste.
6. Add the turmeric powder and garam masala and sauté for about 5 minutes.
7. Now add salt and the marinated chicken.
8. Cover the wok with a lid and keep it on low heat until the chicken is properly cooked.
9. In a pan, fry the coconut and remaining curry leaves until the coconut is of a medium brown colour.
10. Add the fried coconut to the chicken and mix well. Keep this on a low heat without the lid for another 5 minutes.

Can be served with rice or chappatis

Stuffed Braided Bread

IMG_2333

I was just browsing through, to see what can I make completely different and new. I got inspired by my friend’s recent post in Roshni’s Kitchen. I thought it was interesting to make something that I have had only from bakeries in India. It was there at the back of my mind to make this stuffed bread. But I didn’t have the right stuffing for it that day. Then one day when I made Achari Chicken, I got reminded of this recipe. I thought it would be perfect for a stuffing.

That evening, being a weekend, our friends had visited us. While the guys were busy watching TV, me and my friend, were all set to do the experiment. It came out well. All of us really enjoyed having a snack that was super delicious and looked even more beautiful :-). Well, for the bread, I took the recipe from Hilda’s Kitchen! I have made some adjustments to the measurement as per what we used at home.

IMG_2347

INGREDIENTS:

Yeast – 1.5 tsp
Sugar – 1/2 tbsp
Milk – 1/3 cup
All –purpose flour – 1.5 cups
Baking powder – 1/2 tsp
Salt – 1/2 tsp
Yogurt – 1 tbsp
Butter – 1 tbsp
Egg -1 nos
Sesame seeds – 1/2 tsp
Coriander leaves – 2 strands

For the stuffing:-
Achari Chickenrecipe here
You could use any stuffing of your choice. I had made achari chicken and it went really well with the bread. If you have any left over gravy, ensure that you heat it in a pan and make it dry.

I used 2 cups of Achari chicken, mostly the chicken pieces. Made it into a dry dish and roughly mashed the chicken pieces.

METHOD:

1. In warm milk, dissolve sugar and yeast. Keep covered and undisturbed for about 15 mins till the yeast rises well.
2. Meanwhile, mix all-purpose flour, baking powder and salt in a bowl. To this add yogurt and butter. Mix well.
3. Once yeast rises, pour it into the flour mixture and knead. I used food processor for kneading. You can knead using hands till the dough binds together and feels soft.
4. Grease the dough with 2 tsp oil and transfer to a lightly greased bowl and keep covered in a warm place for the dough to rise.
5. After an hour, the dough would rise to double its size. Gently knead it and divide into 2 portions.
6. On a floured surface, roll out the dough into oval shape using a rolling pin. Transfer the rolled out dough to greased baking sheet/tray.
7. Make same sized slits/strips on both sides of the rolled out dough retaining the center of the dough for the filling. (I had added a photo for a better understanding.)
8. Spoon the filling of your choice to the center of the dough and start braiding. For braiding, start from one end. Take one strip and take it over the filling, across to the other side. Do this alternatively from either side.(Photo attached for better understanding).
9. Braid the entire dough such that the filling is completely covered and close the ends properly by either sticking the dough to the corner or cut out the remaining part of the dough to give it a proper finished look.
10. Place your stuffed dough in a warm place and let it stay for another 30 mins so that it rises again.
11. Preheat the oven to 320 deg F. Meanwhile, prepare the egg-wash.
12. Beat the egg properly and brush the loaves/stuffed bread with the egg.
13. Sprinkle sesame seeds and chopped coriander leaves on the loaves/stuffed bread.
14. Once the oven is heated to the desired temperature, bake the loaves for 20-25 mins. It should have a golden brown color once done.
15. Let it cool for 5-10 mins before serving.

Enjoy the evening with freshly baked stuffed braided bread and a cup of tea/coffee.

Photos to explain the steps above. Because it was the first time trying, its not perfect in terms of shape and braiding. Am sure I will do better in the next attempt. Can’t wait to take perfect picture to share this wonderful recipe though 🙂

IMG_2321-9

photo 2

photo 5