Hello Priya!
Here are a few chicken recipes for you!
MASALA KOZHI KUZHAMBU
Ingredients:
Onions-2 (thinly sliced)
Tomatoes-1 cup (nicely cut)
Chicken-1kilo (cleaned, washed and cut into very small pieces)
Coriander powder-2sps
Chilli powder-2sps
Ginger paste-1tbsp
Garlic paste-1tbsp
Masala-I(grind 4tbsp shredded coconut, aniseed 1sp,and 1 onion with a little water to a thick paste)
Masala-2(grind 2 bay leaves, 1 ½ tsp poppy seeds and 1sp aniseed to a fine powder)
Other ingredients:
Onion-1(cut into very small pieces
1sp aniseed powder
Curry leaves- a handful
Coriander leaves-a handful
2tbsps oil
Turmeric powder-1sp
Salt - to taste
Oil-3 or 4 tbsps
Method:
Heat a kadai with the oil and add the onion and the tomatoes.
When they are well cooked and the oil comes on the top, add all the powders including the masala-2. Fry them for a few minutes under medium fire.
Then add the ginger and garlic pastes.
After a few minutes add the masdala-I, enough salt, the chicken pieces and 2 cups of water and mix well. More water can be added according to the consistency of the kuzambu. Cover the lid and cook until the chicken pieces are well cooked and nice aroma floats on the air. Now heat a small kadai and pour the oil .
Fry the onions to a brown colour, then add the aniseed powder and mix well.
Then add the curry leaves and the coriander leaves and fry for a minute. Now pour it over the kuzhambu and mix well. Keep the kuzhambu for a few minutes on a very slow fire and then take it off from the fire. Serve the chicken kuzhambu with hot aappams!
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
Fennel powder- 3 tsp
Coriander powder-2 tsp
Oil-7 tbsp
Chopped onion- 3 cups
Chopped tomatoes- 2 cups
Red chillies-6
Curry leaves- a handful
Salt to taste
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 1/2sp 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
| 
Linear Mode
