Non-Vegetarian dishes by more members

Thanks for the salad recipe...
My DH is very fond of Chicken... let me try this out..

Sasirekha

Dear IL
Here i give the receipy for Chititinadyu chicken. Pls try this and give me your suggestion to me.
Chittinadu chicken:
Ingrediants

• Chicken - with bones 1/2 or 1 pound cut into medium sized pieces ,Onion - 2 medium sized chopped ,Tomato - 2 large chopped ,Powders - 1 tsp each of red chilli and turmeric ,Lime juice - 2 tsp or about 1/2 lime,Oil - 2 tbsp
• Water - 2 cups,Salt - to taste ,Curry leaves - 8 to 10 Stripes ,
• Coriander/Cilantro leaves - finely chopped for garnishing

For the Paste

• Poppy seeds (khus khus) - 2 tsp ,Whole red chillies – 6,Coconut - grated 6 tblspn,Seeds - 1 tspn each of coriander, cumin, fennel and black pepper ,
• Cinnamon -1" piece broken ,,Cloves,Green cardamoms - 2 each ,Ginger,Garlic - 2 tsp each,chopped

Method
In a kadai,heat little oil, roast all the ingredients for the paste except for ginger and garlic. Allow to cool and grind to a paste along with ginger and garlic. Heat the rest oil in a kadai and fry the onions till they are golden brown. Add the curry leaves, the ground paste , turmeric and red chilli powders. Fry for about 3 to 4 minutes. Add the tomatoes and fry for about another 2 minutes.At this stage,the oil starts leaving the sides of the pan.If not fry for more time.Then add the chicken and mix well. Cook on medium heat for about 5 minutes.Add the lemon juice and water.Add salt and mix well. Cover and cook on low heat for about 20 minutes or till the chicken is fully cooked.Garnish with coriander leaves.

Originally Posted by leka_praju

Dears,

Pls let me know how to preapare the chillichicken.Pls give me the receipy.

Dear Leka,

There are two recipes there at my thread.
Just go to the link at the index Non - Veg Recipe Index
and see there.
Try it out and let me know. Will you?

Hi all,

This is an easy chicken recipe, called "Thai crispy chicken".

Ingredients:

Boneless Chicken - 1 lb

Buttermilk - 1/2 cup

Curd - 1 tbsp(optional)

Red Chillies - 8-9

Ginger, garlic paste - 1 1/2 tsp

Salt to taste

Oil for frying

Red Food Colour (optional)

Method :

Soak red chillies in water for 1/2 hr, strain the water and grind it well.

Mix buttermilk, curd, chilli paste, ginger garlic paste, pinch of food colour and salt well.

Cut chicken into bit size pieces and soak in the above mixture. Keep it refrigerated for atleast 2 hrs.

Heat oil in pan and shallow fry the chicken in the oil.

Stir fry with 1 tsp oil before serving for more crispiness.

Note:

Instead shallow fry we can also go for deep fry, still shallow fry is better for health than deep fry.

Can someone let me know how to make a chicken Korma recipe??

I will try this receipe and post the feedback.

Originally Posted by Anuja

chicken-1kg
onions- 200 gms finely chopped
tomato sauce-6tsp
chilli sauce- 6tsp
masala powder:
cardomoms- 4 , cloves- 8 , dalchini(cinnamon stick) - 2 inch-----make to a fine powder
gingergarlicpaste- 3tsp
chilli powder- 5tsp
turmeric powder- 1/2 tsp
salt- accordingly
oil-200ml

cut & clean the chicken to required pieces

Take a thick bottomed pan/ kadai add oil let it heat ,add onions and fry untill they are golden brown in color add gingergarlic paste ,let this fry for a while

• Add turmeric and chilli powders in to the fried onions, add tomato & chilli sauces immediately add the chicken pieces, let this cook on low flame with frequent intervals of stirring.
• When u feel the chicken is cooked along with the sauces add salt
• keep stirring until the oil seperates from the gravy add the masala powder grounded , chukka curry is ready to serve.

Note: This curry needs continous stirring as it tends to stick to the bottom of the kadai as well as the chicken is to be tossedproperly with the gravy.

Anuja

what is masala powder , is it garam masala or something else, please clarify here
thanks

Sura Meen (Shark Fish) Kuzhambu: Serving 2-3

Ingredients:

Fish pieces (No skin) - 4 or 5
Finely chopped onion - 1/4 cup
Finely Chopped Tomato - 1/4 cup
Cumin powder- 1 tsp
Pepper powder- 1 tsp ; Crush whole black powder not the instant powder from shops
Thinly Sliced Garlic - 4 or 5 cloves
Chilli Powder - 3 tsps
Coriander powder - 6 tsps ; optional if sambar powder is used instead of chilli powder
Tamarind Water - soak 1 small lemon size tamarind and extract the water
Turmeric - fe pinches
Curry leaves - 5-6
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Salt - for taste
Oil - 4-5 tsps


Method:

Step I :

Wash and clean the fish well and keep aside.

Step II:

In a bowl mix chilli powder, coriander powder, cumin powder, pepper powder, tamarind water, turmeric & salt with enough water. If required taste this mixture and salt or spice accordingly if making for the first time.

Step III:

Heat oil in a kadai, Add mustard seeds, once they splutter, add curry leaves and urad dhal. Then add onion, let it saute till becomes golden brown, then add garlic slices and saute for sometime, next add tomato, once the raw smell of tomato goes.Now add the mixture made in Step II. Let it boil for 10-15 minutes. Now add some more water and let it boil for another 10 mins. Finally add the cleaned fish and let it boil for 10-12 mins in low fame. Do not kindle after adding the fish. Let it simmer till the gravy becomes thick and oil oozes out.

Some people removes the fish from the kadai once it is cooked well and make the gravy alone simmer for 15 mins in very low flame, and add the fish once the stove is switched off.

Chicken Marsala :

I have seen this recipe in many small cuisines. Quite less spicy and kids enjoy this. This is similar to our indian style of cooking.

Ingredients :

Boneless Chicken Pieces - 1 lb (Boneless is apt; still can use others)

Chillipowder - 2 tsp (Adjust according to taste)

Cornflour - 1 1/2 tsp

Ginger garlic paste - 1 tsp

Ajinomotto - 1/2 tsp

Soya Sauce - 1tsp

Vinegar - 1 tsp

Butter - 1/2 stick of butter

Oil - 3 tsps and also for deep frying

Onions - 1/2 cup Cut into thin curves

Green bell pepper - 1/ 2 cup cut into thin slices

Spring Onions - 1/4 cup chopped fine

Red food color (optional)

Salt to taste


Preparation:

Clean the chicken. Mix chillipowder, cornflour, ajinomotto, soya sauce, vinegar, ginger garlic paste, food color and salt. Keep it in fridge, let it marinate for 1-2 hrs. Later deep fry the marinated chicken in oil.

In a separate pan, heat 3 tsps of oil and melt half the portion of the butter. Add onions, bell peppers and spring onions let it saute. Fry till onions becomes transparent and till the raw smell of bell pepper goes off. Add the fried chicken and let it cook together for another 5 mins and remove from heat. before serving add the remaining butter.

Mughalai chicken:

Ingredients :

Chicken pieces - 1 lb

Onion - 1 big (minced fine)

Ginger garlic paste - 1tsp

Green Chillies - 6 or 7

Cashew - 10 - 15

Ghee - 1 tbsp

Fresh cream or Unsweetened Kova - 3 tbsp

Turmeric powder

Oil - 2 tsp

Cardamon - 2

Salt to taste.

Preparation:

Grind cashews adding very little water and keep asie.

Grind green chillies along with ginger garlic and keep aside.

Heat oil and ghee in a pan, crush the cardamons by hand and add it in the oil, then saute onions transparent and add ginger garlic & g.chilli paste and turmeric, let it saute for 4-5 mins till raw smell goes.Then add chicken and salt and saute well along with the paste in medium flame. till the chicken is cooked. When 3/4 th done add cashe paste and Kova and saute for 6-7 mins till the oil oozes out and raw smell of cashew goes.