Chicken Biriyani

This is a very special chicken biriyani   .I went through different kinds of Chicken biriyani recipes and this is kind of a blend of Lucknow biriyani (Awadhi  biriyani ) dum style and kerala style biriyani .

Ingredients :

1. Chicken Biriyani -   1 kg
2. Onion - 5  big nos cut  thin lengthwise 
3. Ginger paste-  1 tbsp
4. Garlic paste - 2 tbsp
5. Ginger cut into long strips - 2 tbsp
6. Bay leaves  - 4 Nos
7. Star Anise- 2 nos
8. Cloves- 6 nos
9. Cinnabon sticks- 2 No
10. Black Cardamon - 2 Nos
11. Green Cardamons - 2 Nos
12. Chopped Coriander - 1 Cup
13. Chopped pudina - 1 Cup
14. Saffron - a pinch
15. Milk - 1/4 cup
16. Whole coriander - 2 tbsp
17. Cumin seeds- 1 tsp
18. Shahi Jeera - 1 tsp
19. Garam Masala for chicken gravy-  4 tsp  
20. Curd- 2 Cups
21. Green Chilly slitted- 3 nos
22. Oil as required
23. Ghee as required
24. Lemon Drops 
25. Maida flour prepared as required for final baking stage.
26. Garam Masala for final stage - 2 tsp

For Marination 

1. Curd- 2 tbsp
2. Chilly Powder- 1 tsp
3. Pepper Powder- 1 /2 tsp
4. Ginger Garlic paste- 1 tbsp
5. Turmeric Powder- 1 tsp
6. Salt as required.

How to Cook

Stage 1 :  Initial Preparation

1. Fry the 2 onions  till it turn dark brown.Keep this aside.
2. Soak the saffron in milk and keep this aside.
3. Add the whole coriander, cumins seeds and shahi jeera to a nonstick pan with out oil.Saute for a minute till it start to turn brown .After a while , powder it in a mixie  and keep this aside.

Stage 2 :Marination and Frying Chicken pieces

1. Initially marinate the chicken pieces with the ingredients for marination for 1 hour .
2. Pour oil to the pan , when it is hot , fry the chicken pieces.
3. Fry for around 15 minutes adjusting the flame till it start to turn golden brown.
4. Make sure the chicken  is not fully cooked.

Stage 3 : Preparing the chicken gravy

1. Add ghee to the pan , when it is hot , add the Bay leaves  -2  Nos,Star Anise- 1 no,Cloves-3 nos,Cinnabon sticks- 1 No and saute for a minute.
2. Now add the ginger garlic paste , saute till the raw smell goes.
3. Add the onions ( 3 nos ) and saute till it turn translucent.
4. Add the green chillies ,powdererd masala and garam masala . Saute for a minute.
5. Now add the curd , chopped coriander , chopped pudina ,chicken pieces and cook in low flame for another 15 to 20 minutes .(If you want add  1 Cup water as required / as how much gravy you need for the chicken)

Stage 4  : Cooking Rice.

1. Wash the basmati rice and soak in water for around 20 minutes.
2. After 20 minutes, drain out the water . Keep aside the rice .
3. Add water to the bowl for cooking rice.
4. Add the spices  ( Bay leaves  -2  Nos,Star Anise- 1 no,Cloves-3 nos,Cinnabon sticks- 1 No, Black and Green Cardamon - 2 nos ) , ghee to the water to cook rice.
5. Now when the water start to boil , add the rice , enough salt , lemon drops .
6. Cook for sometime , keep checking how much the rice is cooked.
7. It should not be fully cooked , but 90 % cooked.
8. Keep the rice aside to cool

Stage 5  :Final Baking Stage 

1. Take the pan to cook the biriyani and on the bottom of the pan , sprinkle ghee and spread it over.
2. Now add the chicken gravy to the bottom.
3. Add a layer of rice above the chicken gravy .
4. Sprinkle saffron milk , powdered garam masala , fried onions , chopped pudina and coriander,ginger strips over the rice.
5. Repeat the same until all the rice and chicken are over  with the rice at the top.
6. Now at last add the saffron milk , powdered garam masala , fried onions , chopped pudina and coriander,ginger strips over the rice.
7. Also sprinkle ghee over the top.
8. Now take the maida dough , roll it and spread it around the edges of the pan .
9. Close the pan and make sure you press the lid to the pan so that it gets closed airtight .
10.  Now cook on high  flame for 10 minutes.After 10 minutes , steam will start coming out through the maida dough  and you can get the tempting aroma.
11.  At this stage, cook on low flame for 20 minutes.( You can alternatively use a dosa tawa and place the biriyani vessel over it and cook on low flame )
12.  Now your chicken  biriyani will be ready.Serve hot with pickles, pappad  and salads.

Note : Please refer my recipie for Hyderabad Dum Biriyani for  the final baking stage of biriyani with pictures to refer.

Spicy Chilly Chicken

Ingredients 

1. Chicken boneless cut into cubes  - 3/4kg
2. Onion - 1 No cut into square size
3. Capsicum chopped to square pieces  - 1 No
4. Ginger cut into small pieces- 1 tbsp
5. Garlic cut into small pieces- 3 tbsp
6. Turmeric Powder- 1/2 tsp
7. Pepper Powder- 1 tsp
8. Garam Masala - 1 tsp
9. Star Anise crushed- 2 Nos
10. Kashmiri Chilly Powder - 1 tsp
11. Whole red chilly - 3 no crushed
12. Soya Sauce- 11/2  tsp
13. Chilly Sauce- 1  tsp
14. Tomato Sauce -  1 tsp
15. Green Chilly - 1 No slitted
16. Egg - 1 No
17. Oil - as required
18. Salt - as required
19. Coriander Leaves for garnishing

Ingredients for  marination:

1. Lemon drops
2. Turmeric Powder - 1 /2 tsp
3. Salt as required
4. Pepper Powder- 1/2 tsp
5. Whole red chilly crushed - 5 No
6. Soya Sauce- 1  tsp
7. Chilly Sauce- 1  tsp
8. Tomato Sauce -  1 tsp
9. Ginger Garlic paste - 1 tbsp

How to Cook

1. Clean the chicken well.
2. Cut the chicken into small square pieces.
3. Marinate the chicken with ingredients for marination for 1 hour to  2 hours.
4. After 1/ 2  hours, add beaten egg to the marinated chicken , mix well and leave it for 20 to 30 minutes.
5. Pour oil to the pan and when it is hot stir fry the chicken pieces . Make sure the chicken is not fully  cooked.Keep this aside.
6. Pour 2 tbsp oil to the pan , add the crushed chilly , saute for 1 minute.
7. Now add the ginger and garlic chopped , crushed star anise. Saute for a  minute.
8. Add the onions , slitted green chilly and saute the onions.Make sure it doesn't start to turn brown 
9. Transfer the  capsicum to the cooked onion with required salt and turmeric powder. Stir fry  for 5 minutes. 
10. Add ,soya sauce, chilly sauce , tomato sauce,pepper powder,garam masala , kashmiri chilly powder , saute for 2 minutes.
11. Add the chicken pieces  , mix it well and saute in low flame for sometime till the sauces all are mixed with the chicken well.
12. Again stir for on high flame for 2 minutes.
13. Add salt if required  .
14. Garnish chopped coriander and serve hot with fried rice.

Indian Style Home Made KFC

Home made KFC is easy if you have the right ingredients .I used skinless chicken .But it is always good to use the skinned chicken.This idea of making KFC was decided instantly and didnot get time to think for buying skinned chicken :-)

I got this recipe from my husband.He made this for me today :-)

Ingredients :

1. Chicken Legs - 4 No   ( preferably use skinned chicken )  
2. Onion rings for garnishing
3. Egg- 1 No
4. Milk - 2 tbsp
5. Maida / All puprpose flour- 1 Cup/ as required
6. Salt 
7. Pepper Powder- 1 tsp
8. Chilly Powder- 1 tsp
9. Garlic paste- 1 tbsp ( preferably garlic powder - 1 tbsp )
10. Ginger paste- 1 tsp ( preferable ginger powder - 1 tsp)
11. Onion Powder - 1 tsp ( optional if you  dont get  it but it adds taste )
12. Oregano - 1/4 tsp
13. Oats / Bread crumbs - as requried.( optional )

Ingredients for First Marination  : 

1. Turmeric Powder- 1/2 tsp
2. Curd- 2 tbsp
3. Lemon drops 
4. Pepper powder - 1/4 tsp
5. Chilly powder- 1 tsp

How to Cook

It is not necessary to use onion powder , but definitely it adds taste  to your KFC.
Generally we use skinned chicken. IF you are using the skinned chicken you need not roll the marinated chicken in oats or bread crumbs.
But since i used skinless chicken , to give it that  KFC look , i rolled the marinated chicken in oats. You can instead use breadcrumbs as per your choice.
But the taste of this  KFC  is yummy . 
Now to the exact recipe!!

1. Initially marinate the chicken with the ingredients for first marination .Keep this aside for 1 to 2 hours.
2. Now mix the ingredients from ( 5 to 12 ) in a bowl and keep this aside.
3. Beat the egg and mix it with milk . Whisk it well . Keep this aside.
4. Transfer the oats / breadcrumbs in a plate and keep this aside.
5. Now take each of the marinated chicken legs and dip in the egg milk batter first.
6. Secondly roll it over the maida powder prepared . 
7. Third again roll it in egg milk batter 
8. Fourth , roll in the oats.
9. Last again roll it in the maida powder.
10. Deep fry the chikcen for 10 minutes in low flame.Make sure you stir in between.
11. When ti turn golden colour , you crispy yummy KFC is ready !!
12. Have it hot with sauce !!!

Chicken Curry in Thick Coconut Gravy

Ingredients :

1. Chicken pieces washed and cleaned - 1 kg
2. Onions - 3 No
3. Turmeric Powder- 1/2 tsp
4. Chicken Curry Masala - 5 tbsp
5. Fresh Ginger Garlic Paste- 2tbsp
6. Curry Leaves 
7. Coconut Milk Powder- 5 tbsp
8. Green Chillies cut lengthwise- 2 No
9. Salt as required
10. Oil -3 tbsp / as required

How to Cook :

1. Mix the coocnut milk powder in  1/2 glass luke warm water and keep this aside.
2. Add oil to the pan and when it is hot, add the ginger garlic paste , saute till the raw smell goes .
3. Add onions , green chilles, curry leaves  and saute well till it turn translucent .
4. Add the chicken curry masala and saute for 3 minutes on low flame and 1 minute on high flame.
5. Add the chicken pieces , salt and mix well .Saute for 5 to 10 minutes so that the masalas get mixed with the chicken well.
6. Add 1 to 1 1/2 cup water and bring to boil.
7. Now close the pan and cook in low flame for 30 minutes minimum. Make sure you turn the chicken pieces in between or else it might get sticked to the bottom of the pan.
8. Now open the pan and cook till the gravy start to thicken.
9. Now add the coconut milk and again cook for 5 minutes / more till the gravy start to thicken  on low flame .
10. Garnish with curry leaves
11. Serve hot with rice or rotis.

Hyderabadi Chicken Dum Biriyani

This is a really easy to make recipe for  yummy delicious aunthentic hyderabadi dum biriyani .

A MUST TRY RECIPE. You should choose the best quality basmati rice for this recipe.

Adding ghee is the speciality of this recipe.The flavour and the aroma of the biriyani is irresistable .

Ingredients

For chicken marinade 

1. Chicken washed and cleaned -1 kg
2. Fried Onions - 1 Cup
3. Garam masala- 1 tbsp
4. Chilly powder- 1 tsp
5. Green Chilly slitted- 3 no
6. Cardamon powder- 1/2 tsp
7. Turmeric Powder- 1 tsp
8. Curd- 1 cup thick
9. Ginger garlic paste- 3 tbsp
10. Ghee - 2  tbsp
11. Salt as required
12. Lemon Juice 2 tbsp
13. Pudina and coriander leaves- 1 cup
14. Ghee -1 tbsp for spreading on the bottom of the pan 

How to Prepare :

1. Take the pan in which you are planning to prepare the dum biriyani .
2. Spread the ghee on the bottom of the pan evenly.
3. Marinate the chicken pieces with the above ingreidents for marinade and marinate it for 1 hour .( atleast  30 minutes ) in the  same pan.
4. Keep this aside.

NOTE :   Always make sure after you cook the rice you should instantly transfer the cooked rice to the chicken pieces and start to bake which will be mentioned in detail later.

For the Rice 

1. Best Quality Basmati Rice ( Preferably long grain rice ) - 3 Cups
2. Cloves- 4 no
3. Bayleaves- 4 nos
4. Star Anise- 4 nos
5. Shahi jeera- 1 tsp
6. Pepper Balls - 5 Nos
7. Cardamon sticks- 2 nos
8. Black cardamon powdered- 1/2 tsp
9. Salt to taste

How to Prepare :

1. Wash the rice and soak the rice in water for half an hour. 
2. Add the ingredients from 2 to 9 into the water and when the water starts to boil , add the rice.
3. Cook for 10 minutes .Stir the rice once in a while and make sure enough water is there.
4. Make sure the rice should not be fully cooked but only 3/4 th cooked.
5. When the rice is 3/4 cooked , you would be able to break the rice with your hand but still not fully cooked.When you bite the rice , you will still feel the raw taste. 

Ingredients  for biriyani

1. 3/4 th cooked rice 
2. Saffron - 1 tsp
3. Milk - 1/2 Cup
4. Marinated chicken
5. Onions - 5 Big
6. Ghee- 5 tbsp
7. Garam Masala- 1 tsp
8. Chopped coriander  leaves - 1 Cup
9. Chopped pudina leaves - 1 Cup
10. Maida Flour - 2 Cups turned to a smooth dough 

Final Stage-Baking the Biriyani 

1. Add the saffron to the milk and keep this aside for half n hour.
2. Deep fry the onions till it turn brown and crispy .Keep this aside.
3. Take the pan where you marinated the chicken pieces . 

4. As soon as the rice is 3/4th cooked transfer a layer of rice over the marinated chicken.

5. Make sure when you add the rice to the marinated chicken , allow some water to come along with it to make sure the biriyani is moist.( donot drain the rice completely )

6. Add few pudina , coriander leaves over the rice.

7. Sprinkle garam masala , fried onions over the rice.

8. Add another layer of rice still allowing some water to come along with the rice.The rice would be over this time.9. Add the saffron milk over the rice .

10. Add coriander and pudina leaves , fried onions over this .

11. Atlast add the ghee over the rice.

12. Now take the maida dough , roll it and spread it around the edges of the pan as shown

13. Close the pan and make sure you press the lid to the pan so that it gets closed airtight .

14. Now cook on high  flame for 10 minutes.After 10 minutes , steam will start coming out through the maida dough  and you can get the tempting aroma which is going to surely water a few mouths .
15. At this stage, cook on low flame for 20 minutes.( You can alternatively use a dosa tawa and place the biriyani vessel over it and cook on low flame )
16. Now your chicken dum biriyani will be ready.Serve hot with pickles, pappad  and salads.

Chicken 65

Ingredients :

1. Chicken boneless cut into cubes - 1/2 kg
2. Onion Fried- 3tbsp
3. Ginger -Garlic Chopped- 1 tbsp
4. Green Chilly slitted- 2 No
5. Pepper powder- 1 tsp
6. Cumin Powder- 1/2 tsp
7. Chilly Powder - 1/2 tsp
8. Curry Leaves - 10 Nos
9. Coriander Leaves Chopped
10. Salt as required
11. Butter- 2 tbsp
12. Oil - as required`

For the Marinade:

1. Pepper Powder- 1 tbsp
2. Kashmiri Chilly Powder- 1 tbsp
3. Turmeric Powder- 1 tsp
4. Lemon Drops
5. Corn Flour - 2 tsp
6. Ginger Garlic Paste - 1tbsp
7. Salt as required
8. Egg - 1 No

How to Cook :

1. Clean and wash the chicken pieces well.
2. Marinate the chicken pieces with lemon drops, salt , turmeric powder and keep it overnight.
3. Next day keep the chicken out of the refrigerator for 2 hours.
4. Prepare the batter with rest of the ingredients for the marinade and marinate the chicken pieces and keep it aside for 1 hour.
5. Add oil to the pan and fry the chicken pieces well.
6. Add 2 tbsp butter to the pan and add the chopped ginger garlic , green chilly and saute for 2 minutes.
7. Add the fried onions , cumin powder , pepper powder , curry leaves ,chilly powder , salt if required and saute for 2 minutes.
8. Now add the chicken pieces and mix it well and on high flame , saute for 2 minutes.
9. Serve Hot .

Kashmiri Chicken Fry

Ingredients 

1. Chicken pieces cleaned - 1/2 kg
2. Whole redchilly - 8 Nos
3. Garam Masala- 1/2 tsp
4. Kashmiri Chilly- 1/2 tsp
5. Curry Leaves - 15 Nos
6. Turmeric Powder- 1/2 tsp
7. Ginger Garlic paste - 1 tbsp
8. Pepper Powder- 1 tsp
9. Curd - 1 tbsp
10. Salt as required
11. Lemon drops
12. Oil as required
13. Curry Leaves for garnishing

How to Cook.

1. Marinate the chicken pieces with salt , turmeric powder and lemon drops overnight.
2. Before cooking , keep the chicken at room temperature for 1 hour.
3. Add the curry leaves , ginger garlic  paste , red chillies , kashmiri chilly powder, garam masala,pepper powder salt ( if required ) to a mixie and grind .
4. Now marinate the chicken pieces with the freshly prepared paste .
5. Add 2 tbsp curd and mix well with the chicken pieces and again refrigerate it for half an hour.
6. After half an hour keep the marinated chicken at room temperature for 15 to 20 minutes.
7. Add oil to the pan and when it is hot , shallow fry the chicken pieces.
8. Serve hot.

Chicken Curry ( in Pudina Coriander Curd gravy )

Ingredients :

1. Chicken pieces washed and cleaned - 3/4 kg
2. Onions - 2 No
3. Tomato - 1 No
4. Turmeric Powder- 1/2 tsp
5. Garam Masala- 3 tbsp
6. Coriander Powder- 1 tbsp
7. Chilly Powder- 1/2 tsp
8. Whole Pepper- 1 tsp
9. Cumin Powder- 1 tsp
10. Fresh Ginger Garlic Paste- 1 tbsp
11. Coriander Leaves chopped- 2 tbsp
12. Pudina Leaves Chopped- 2 tbsp
13. Curd- 3 tbsp
14. Green Chillies cut lengthwise- 3 No
15. Coriander Leaves for garnishing.
16. Oil -3 tbsp / as required

How to Cook :

1. Grind the curd , pudina leaves and coriander leaves to a thick paste.Keep this aside.
2. Add oil to the pan and when it is hot, add the ginger garlic paste , saute till the raw smell goes .
3. Add onions , green chilles and saute well till it turn light brown in color.
4. Add the garam masala , coriander powder,pepper , turmeric powder, cumin powder, chilly powder, salt   and saute for 3 minutes .
5. Add the tomatoes and saute for 3 minutes.
6. Add the curd paste , and mix well .Saute for 2 minutes.
7. Add the chicken pieces and mix well .Saute for 5 to 10 minutes so that the masalas get mixed with the chicken well.
8. Add 1 to 1 1/2 cup water and bring to boil.
9. Now close the pan and cook in low flame for half an hour. Make sure you turn the chicken pieces in between or else it might get sticked to the bottom of the pan.
10. Garnish with coriander leaves .
11. Serve hot with rice or rotis.

Chilly Chicken

Ingredients 

1. Chicken boneless cut into cubes  - 1/2 kg
2. Onion - 1 No cut into square size
3. Capsicum chopped to square pieces  - 1 No
4. Ginger cut into small pieces- 1 tbsp
5. Garlic cut into small pieces- 1 tbsp
6. Turmeric Powder- 1/2 tsp
7. Pepper Powder- 1 tsp
8. Kashmiri Chilly - 2 tsp
9. Soya Sauce- 1 tbsp
10. Chilly Sauce- 1 1/2 tbsp
11. Tomato Sauce - 2 tbsp
12. Red Chilly Whole crushed- 4 Nos.
13. Green Chilly - 1 No
14. Oil - as required
15. Salt - as required
16. Coriander Leaves for garnishing
17. Celery chopped for garnishing - 1/2 cup

For Marination

1. Chilly Powder- 1 tsp
2. Chilly Sauce- 1 tsp
3. Soya Sauce- 1/2 tsp
4. Pepper Powder- 1/2 tp
5. Vinegar- 1/2 tsp
6. Salt

How to Cook

1. Clean the chicken well.
2. Cut the chicken into small square pieces.
3. Marinate the chicken with ingredients for marination for 1 hour.
4. Pour oil to the pan and when it is hot stir fry the chicken pieces . Make sure the chicken is not fully  cooked.Keep this aside.
5. Pour 1 tbsp oil to the pan , add the crushed chilly , saute for 1 minute.
6. Now add the ginger and garlic chopped . Saute for a  minute.
7. Add 1 tbsp oil to the mixture and when it is hot, saute the onions  and make sure it doesn't start to turn brown 
8. Transfer the  capsicum to the cooked onion with required salt and turmeric powder. Stir fry  for 5 minutes. 
9. Now  add the half cooked chicken ,soya sauce, green chilly ,chilly sauce , tomato sauce,pepper powder, kashmiri chilly powder , chopped celery and saute for 4 minutes.
10. Stir fry for 3  minutes.
11. Add salt if required  .
12. Garnish chopped coriander and serve hot with fried rice.

Pepper Chicken

Ingredients 

1. Chicken pieces - 1/2 kg
2. Onion Shallots- 20 Nos
3. Tomato-2 Nos
4. Cloves- 5 No
5. Cardamon- 3 No
6. Ginger chopped- 2 tbsp
7. Garlic- 6 pods
8. Red Chilly- 2 Nos
9. Garam Masala- 1 tsp
10. Kashmiri chilly- 1/2 tsp
11. Pepper Powder- 1 tbsp
12. Salt as required
13. Oil as required - 4 tbsp
14. Coriander Leaves 
15. Onion -1 No cut into rings for garnishing.

For marination

1. Chilly Powder -  1tsp
2. Turmeric Powder- 1/4 tsp
3. Salt as required 
4. Lime Juice few drops

How to Cook

1. Marinate the chicken pieces with ingredients for marination . Keep it overnight 
2. Keep the marinated chicken pieces outside 2 hours before you plan to cook your curry.
3. Grind the tomatoes , ginger ,garlic , redchilly and onion shallots to a fine paste.
4. Pour oil to the pan and when it is hot , add the grinded paste . 
5. Cook till the oil start to leave the sides of the pan.
6. Add the Garama Masala , KashmiriChilly Powder, Turmeric Powder. Saute for 2  minutes.
7. Add the marinated chicken pieces and mix it well .
8. Close the pan and cook for approximately 15 minutes. Keep checking in between .
9. Also make sure you saute and avoid the chicken pieces from sticking to the bottom of the pan.
10. Now add 1/4 cup water and cook for 10 minutes till the chicken is well cooked.
11. Now when the chicken is cooked , add the pepper ( oil if required ) and saute for 5 minutes.  
12. Now you will see the gravy  starting  to thicken and will be  dark brown in colour.
13. Garnish with coriander leaves.

Orange Chicken

This is a variety recipe.This chicken is made with orange juice. The flavour of orange gives a different taste to the chicken.

Thanks to lekshmichechi for this wonderful idea.

Ingredients 

1. Chicken  - 1/2 kg
2. Onion - 2 No cut into square size
3. Carrots cut lengthwise- 1/2 Cup
4. Beans  cut lengthwise- 1/2 Cup
5. Capsicum chopped - 1Cup
6. Ginger cut into small pieces- 1 tbsp
7. Garlic cut into small pieces- 1 tsp
8. Turmeric Powder- 1/2 tsp
9. Soya Sauce- 2  tsp
10. Red Chilly Whole crushed- 6 Nos.
11. Orange - 2 Nos to make juice
12. Oil - as required
13. Butter - 1 tsp
14. Salt - as required
15. Coriander Leaves for garnishing
16. Pepper powder - 1 tbsp for marination
17. Sugar - 1 tbsp
18. Turmeric powder- 1 tsp for marintion

How to Cook

1. Clean the chicken well.
2. Cut the chicken into small square pieces.
3. Marinate the chicken with pepper , salt and turmeric powder for 1 hour.
4. Make juice out of the 2 oranges and strain the juice. Mix the juice with sugar.
5. Pour oil to the pan and when it is hot stir fry the chicken pieces . Make sure the chicken is not fully  cooked.Keep this aside.
6. Pour 1 tbsp butter to the pan , add the crushed chilly , saute for 1 minute.
7. Now add the ginger and garlic chopped . Saute for a  minute.
8. Add 1 tbsp oil to the mixture and when it is hot, saute the onions till translucent.
9. Transfer the carrots, beans , capsicum to the cooked onion with required salt and turmeric powder. Stir fry the vegetables for 5 minutes. 
10. Close the pan, and cook the vegetables for sometime.
11. When the vegetables are done , add the half cooked chicken ,soya sauce and saute for 2 minutes.
12. Now add the orange juice mixed with sugar along with 1 Cup water . Close the pan and cook  till the chicken is soft.
13. Add salt if required  .
14. Add chopped coriander .

Kung Pao Chicken

This is a variety recipe.It is a chinese recipe. It is traditionally prepared with peanuts in China. I got this recipe from my sister.She add a variety of sauces to this. But as we get limited varieties here i made with the below mentioned sauces alone. She made it when she came for her vacation.We all loved this. This recipe is different since we are mixing the vegetables and chicken together.This is an Indian version of the chinese kunpao chicken Please try this.

Thanks to lekshmichechi for this wonderful recipe.

Ingredients 

1. Chicken  - 1/2 kg
2. Vinegar- 2 tbsp
3. Onion - 2 No cut into square size-
4. Carrots- 1 big cut lengthwise
5. Beans - 5 big cut lengthwise
6. Corn- 1/ 2  Cup
7. Ginger cut into small pieces- 1 1/2 tsp
8. Garlic cut into small pieces- 1 tbsp
9. Turmeric Powder- 1/2 tsp
10. Peanuts  fried - 1/2 Cup
11. Soya Sauce- 4 tbsp
12. Chilly Sauce- 1 tsp
13. Hot and Sweet Sauce- 2 tsp
14. Tomato Sauce- 1 tsp
15. Red Chilly Whole crushed- 6 Nos.
16. Mustard- 1 tsp
17. Oil - as required
18. Salt - as required
19. Coriander Leaves for garnishing

How to Cook

1. Clean the chicken well.
2. Cut the chicken into small square pieces.
3. Marinate the chicken with vinegar  for 3 hours.
4. Cook the corn in cooker to 4 - 5 whistles  . ( You can also use the frozen ones as well).Keep this aside.
5. Pour oil to a pan and when it is hot, saute the onions till translucent.
6. Add the ginger garlic pieces and cook for 2 minutes.
7. Transfer the carrots, beans , capsicum to the cooked onion with required salt and turmeric powder and again saute for 2 minutes. 
8. Close the pan, and cook the vegetables.
9. Mix all the vegetables with the cooked corn.
10. Set aside the cooked vegetables.
11. Pour oil to  pan ,add the mustard seeds.
12. When the mustard seed splutter , add the crushed red chilly.Saute for 1 minute.
13. Add the chicken pieces and stir fry the chicken pieces.
14. When the chicken is half cooked add 1 tbsp soya sauce and again saute  till it is cooked well.( Close the pan for 10 minutes if required)
15. Mix the cooked vegetables and the chicken pieces. Mix it together well.
16. Add the soya sauce, hot and sweet  , tomato sauce and chilly sauce mix it well. 
17. Add the peanuts. Stir fry the mixture for 5 minutes.
18. Check salt and add if required.
19. Garnish with coriander leaves.
20. Serve hot with fried rice.

Picture without flash

Note: You can also include mushrooms , brocolli , celery or  french beans .

Butter Chicken

Ingredients:

1. Chicken - 1 kg ( cut into small cubes)
2. Onion ( cut lengthwise) -4 No
3. Kashmiri Chilly Powder - 2 tbsp
4. Garam Masala - 1 tbsp and 1 tsp 
5. Cloves- 3 Nos
6. Cardamon- 2 Nos
7. Bay leaves- 1
8. Ginger-garlic paste- 3 tbsp
9. Tomato paste-2 No
10. Cashew Paste -25 Grams
11. Jeerakam Powder-1 tsp
12. Kasoorimethi Powder-1/2tsp
13. Salt as required
14. Butter - 3 tbsp
15. Coriander Leaves - as required
16. Curd- 1/4 cup
17. Lime drops - as required
18.  Oil - as required 

Marination

1. Clean the chicken pieces well.
2. Marinate the chicken with lime drops, and salt as required for 1 hour.
3. After 1 hour marinate the chicken with 1/2 cup curd , 1 tsp Garam Masala for another 1 hour.
4. After it is ready , fry the chicken pieces till it is cooked. Please note not to deep fry the pieces and keep it aside.

How to Cook

1. Add oil into a cooking pan and saute the onions till they are translucent. Take 1/4th of the cooked onion and make it a paste .
2. Mix the onion paste with rest of the sauted onions.
3. Soak the cashewnuts for 15 minutes and make a a paste of it . Keep it aside.
4. To the onion mixture , add 3 tbsp butter . 
5. Add ginger garlic paste and cook till the raw smell of it goes.
6. Add the tomato paste , kashmiri chilly and  cook for sometime  till the oil start to leave the sides of the pan.
7. After it gets cooked well, add the chicken pieces , 1 cup water and let it get cooked for sometime. ( 5 minutes)
8. After 5 minutes , add the cashewnut paste , garam masala , kasoori methi and Cook till the gravy starts thickening.
9. Once the gravy is thickened , garnish with curry leaves and off the gas .
10. Seve hot with Fried rice or Nan or Roti. 

Tandoori chicken in Nonstick Grill

Ingredients :

1. Chicken - 8 pieces
2. Lime juice concentrated - 2 tbsp
3. Ginger Paste- 1 tsp
4. Garlic Paste -1 tsp
5. Garam Masala- 1 tsp
6. Turmeric Powder-1/4 tsp
7.  Pepper Powder-1/2 tsp
8. Cumin Powder-1/2 tsp
9. Coriander Powder- 1 tsp
10. Chilly Powder -1 tsp
11. Asafoetida- 1/4 tsp
12. Mustard Powder -1/4tsp
13. Salt as required
14. Curd- 6 tbsp
15. Oil - 3 tsp or more if required

How to cook:
1. Clean the chicken pieces. (Preferably Breast/Leg pieces) . With a sharp knife make fine slits on the chicken pieces.
2. Apply lime and salt over the pieces and keep for half and hour.
3. Mix Ginger Paste,Garlic Paste,Garam Masala,Turmeric Powder,Pepper Powder, Cumin Powder,Corainder Powder,Chilly Powder,Asafoetida,Mustard Powder.
4. Add 6 tbsp thick curd to the Masala mix, salt as required and marinate the chicken pieces. 5. Place in refrigerator for atleast 6 hours. (Read note below for additional tips)
6. Keep the chicken pieces outside for 1 hour before cooking.
7. Apply 1 tsp oil over the nonstick grill/ nonstick pan and place the chicken pieces over the pan and brush the top of the chicken pieces with oil. ( Butter can also be used instead of oil ) . Close the pan with a suitable vessel.  After sometime flip the chicken pieces and again apply oil on the top and close the pan again with a suitable vessel. Make sure you cook on low flame always. Keep this at least for 20 minutes. Sometimes it may take some more time depending on the size of the chicken pieces.
8 . When the chicken is cooked, apply little oil and fry the chicken pieces on both sides for 2 mins without closing the pan .Chicken will trun brownish after it is done.




Note:  In case you want to cook within 3 hours after marinating the chicken pieces , it is not necessary to  keep in refrigerator . You can keep it outside for 2 hours before cooking.

Ammas Kerala Chicken Curry (Naadan Chicken Curry)

Ingredients :

1. Medium Sized  Chicken  Cleaned  - 1 Kg
2. Chopped Onion - 1 Kg
3. Onion Shallots- 10 No
4. Ginger- Garlic Paste - 2 tsp
5. Chilly Powder- 1 tsp
6. Coriander Powder- 2 tsp
7. Garam Masala - 1  tsp
8. Turmeric Powder- 1/2 tsp
9. Green Chilly - 2 No
10. Oil - as needed
11. Salt - as needed
12. Curry Leaves-few

How to Cook:

1. Heat oil in a non-stick kadai. Saute the onions till golden brown in colour. 
2. Grind the onion shallots.
3. Add the grinded onion shallots, ginger garlic paste. .
4. When it gets cooked add Chilly Powder, Coriander Powder, Garam Masala , Green chilly and saute well till the nice odour of the masalas come (The gravy will look brownish in color) 
5. Add cleaned chicken pieces into the masala. Add salt , turmeric powder and mix well till the chicken pieces gets a good coating of all the masalas .
6. Add water as required ( it should just cover the chicken pieces.) and bring to boil.
7. Close the Kadai, cook for 25 minutes (Make sure you saute the chicken pieces in between as required)
8. When the chicken is cooked (chicken will be soft by that time ) add curry leaves.