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.

Fish Curry with Coconut Gravy. (Thenga aracha Meen curry))

I got this recipe from my mother-in -law. She cooks excellent kerala style fish curry.

Ingredients: 

1. Fish  - 1/2 kg
2. Coconut- 1 Cup
3. Green Chilly- 3 No
4. Ginger  paste - 2 tbsp
5. Garlic paste - 1 tbsp
6. Turmeric Powder- 1/2 tsp
7. Chilly Powder-1 1/2 tsp
8. Coriander Powder- 2 tsp
9. Fenugreek Seed- 1/4 tsp
10. Curry Leaves - 15 leaves or more
11. Oil - 2tsp
12. Kudampuli (Gambooge) or Raw Mango

How to Cook:

1. Grind the coconut with coriander leaves to a very fine paste and keep this aside.

2. Apply 1 tsp  oil and when oil is hot enough fry fenugreek lightly .

3. Add the ginger garlic paste and cook for sometime, till the raw smell is gone.

4. Lower the flame, add the chilly powder and saute till raw smell is gone .

5. As soon as the raw smell is gone , add the grinded coconut-coriander paste  prepared in step 1,turmeric powder , kudampuli , salt , water ( 2 Cups ) and bring to boil.

6. When it start to boil , add the fish pieces , curry leaves and close the pan . Cook in low flame  and it start to boil . (Make sure by holding the pan on both sides,  you move the pan in circular motion  instead of directly stirring since it might crush the fish  pieces ).

7. Again close the pan and cook for 10 minutes.

8. After 10 minutes make sure the gravy start to thicken . Add oil and curry leaves and off the flame.

NOTE : Instead of kodampuli we can also add  raw mangoes.