Chicken Recipe

CHETTINADU CHICKEN BRIYANI:
Ingredients:
Briyani rice- ½ kilo

Enough ghee and oil
Cloves-2
Cinnamon pieces-2
Kalpasi-1 piece
Crushed bay leaves- 1 tsp
Curry leaves-2 spring
Onion [finely chopped]-1 cup
Mint leaves- a handful
Garlic paste-1sp
Ginger paste-1sp
Tomatoes-[finely crushed]-1 cup
Turmeric powder-1tsp
Green chillies-5
Chicken pieces- ½ kilo
Coriander powder-2 tsp
Chilli powder- 1 tsp
Curd- ½ cup
Coriander leaves- ¼ cup
Ghee-1tbsp
Salt to taste
Method:
Soak the rice in water for half an hour.
Heat a vessel suitable for Briyani and pour enough ghee and oil.
Add the cloves, cinnamon pieces, kalpaks, bay leaves and the curry leaves
and fry well.
Add the mint leaves and the chopped onions fry well for a few minutes.
Add the ginger paste, garlic paste and the chopped tomato pieces and
cook well until the tomatoes are mashed well and the ghee floats on the
top.
Add the green chillies and the chicken pieces, the coriander powder,chilli
powder, 1 tbsp of ghee, chopped coriander leaves and the curd and fry
for a few minutes.
Add enough salt and 3 cups of water.
Add the rice and cook in the medium fire until the rice is ¾th cooked and
almost all the water in the briyani is absorbed.
Then cook the briyani in ‘dhum’.
CHETTINADU CHICKEN VARUVAL:
Ingredients:
Fresh curd- 8 tbsp
Ginger paste- 4 tsp
Garlic paste- 4 tsp
Coarsely ground pepper powder- 2 ½ tbsp
Lime juice- 2tsp
Cumin powder- 1 tsp
Fennel powder- 2 tsp
Turmeric powder= 1 tsp
Coriander powder- 1 tsp
Chilli powder- 1 tsp
Chicken pieces- 1 ½ kilo
Oil- 8 tbsp
Chopped onions- 2 cups
Crushed tomatoes- 1 ½ cups
Chopped coriander leaves- ½ cup
Red chilies- 5
Curry leaves- a handful
Salt to taste
Procedure:
Add the fresh curd, 2sp ginger paste, 2sp garlic paste, 1 ½ tbsp pepper powder
[coarsely ground], lime juice, cumin powder, fennel powder, turmeric powder,
coriander powder and the chilli powder to the chicken pieces, mix well and
marinate them for 2 hours.
In a big kadai, pour 6 tbsp oil.
Add the chopped onions and fry well to a golden brown colour.
Add 2tsp ginger paste and 2sp garlic paste and fry well.
Add the chopped tomatoes and fry until the oil floats on the top and the
tomatoes are well mashed.
Add the chicken and enough salt. Mix well.
Cover with a lid and cook under medium fire.
When the chicken is cooked and the gravy is thickened, add the chopped
coriander leaves.
Heat a small kadai and pour 2tbsp oil.
Fry the red chillies, curry leaves and 1tbsp coarse pepper powder for a few
seconds.
Pour this on the chicken and cook for a few minutes.
CHICKEN MASALA:
Ingredients:
Chicken pieces- 2 kilo
Fresh curd- 8 tbsp
Ginger paste-4tsp
Garlic paste- 4 tsp
Coarsely ground pepper powder-2 ½ tbsp
Lime juice- 2 tsp
Turmeric powder-1 tsp
Cumin powder-1 tsp
Chilli powder- 1tbsp
Coriander powder-2 tsp
Oil-7 tbsp
Chopped onion- 3 cups
Chopped tomatoes- 2 cups
Red chillies-6
Curry leaves- a handful
Salt totaste
Procedure:
Clean and wash the chicken pieces well.
Marinate these chicken pieces with the fresh curd, ginger paste 2sp, garlic
paste 2sp, coarsely ground pepper powder-1 ½ tbsp, lime juice , cumin
powder, chilli powder, fennel powder, coriander powder, salt and turmeric
powder for 2 hours.
Heat a big kadai and pour 6tbsp oil.
When it becomes hot, add the chopped onion and fry well until the color
changes into golden brown.
Then add 2sp ginger paste and 2sp garlic paste.
Fry well for a few minutes.
Then add the crushed tomatoes with ½sp salt and cook well until they are well
mashed and the oil floats on the top.
Then add the chicken and cook until the chicken pieces are cooked and the
gravy is thickened.
Cook on medium fire and do not add any extra water.
Heat a small Kadai and pour 2tbsp oil.
When it becomes hot, add the red chillies, curry leaves and 1tbsp coarsely
ground peppercorns.
Pour this on the chicken masala and mix well.
Cook for a few minutes and then put off the fire. Garnish with chopped
coriander leaves.
CHETTINADU CHICKEN VARUVAL:
Ingredients:
For marinating:
Fresh curd-8 tbsp
Ginger paste- 2 tsp
Garlic paste- 2 tsp
Pepper powder- 1 ½ tbsp [coarsely ground]
Lime juice- 2 tsp
Cumin powder- 1 tsp
Turmeric powder- 1 tsp
Chilli powder- 1 tbsp
Coriander powder- 1 tsp
Chicken pieces-1 ½ kilos
Other ingredients:
Oil- 8 tbsp
Chopped onion- 2 cups
Garlic paste- 2 tsp
Crushed tomatoes- 1 ½ cups
Coriander leaves- a handful
Curry leaves- 2 springs
Red chillies-5
Sliced onions- ¼ cup
Coarse pepper powder- 1tbsp
Salt to taste
Procedure:
Marinade the chicken with all the ingredients for marinating for 2 hours.
In a big kadai, pour 6 tbsp oil.
Add the chopped onions and fry well to a golden brown colour.
Add 2tsp ginger paste and 2sp garlic paste and fry well.
Add the crushed tomatoes and fry until the oil floats on the top and the
tomatoes are well mashed.
Add the chicken and cover with a lid and cook under medium fire.
When the chicken is cooked and the gravy is thickened, open the kadai
and add the chopped coriander leaves.
Heat a small kadai and pour 2tbsp oil.
Fry the red chillies, curry leaves, sliced onions and the coarse pepper
powder.
Pour this on the chicken and cook for a few minutes.

Chicken Recipe

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CHETTINADU CHICKEN BRIYANI:

Briyani rice- ½ kilo

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