Showing posts with label Boneless Chicken. Show all posts

Tuesday, April 18, 2023

Pepper Chicken Dry | Kozhi Milagu Varuval

Pepper Chicken Dry, a delicious and easy to make chicken side dish that goes well with both rotis and rice or as starter too. This recipe tastes great for the chicken with bone and boneless well however i used to make this mostly with boneless chicken.

By looking at the ingredients list you may wonder how it would taste with these minimal ingredients. But i assure you that it's one of the recipes that proves often less is required for making delicious recipe.

Nowadays, life is so busy with my little one so it's really hard for me to post here as frequent as before even though i cook more than before as of now :-) Anyhow , i make sure to share at least one recipe / month and seems like that's what i'm doing for the last 3-4 months.

Ok, now coming to the recipe, this recipe doesn't need preparation ahead within 20 mins it would be ready and taste simply awesome. Do give a try and let me share your thoughts in the comments section.

Pepper Chicken Dry | Kozhi Milagu Varuval

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients

Chicken - 1/2 lb / 200 gms approx(boneless)
Onion(thinly sliced) - 2(small)
Ginger garlic paste - 2 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp

Pepper Powder - 1 tsp

Garam Masala powder - 1/2 tsp

Lemon juice - 1 tsp
Oil - 1 tbsp

Salt - to taste

Curry leaves - 2 sprigs

Procedure

First clean the chicken and cut into bit size pieces, then add ginger garlic paste and all the spice powder( turmeric powder, red chilli powder and coriander powder).

Next add the salt and 1/2 tsp of lemon juice and mix it all together well. Heat a pan with the oil.

Then add the marinated chicken and saute it in the oil for 2-3 mins and then keep the heat in low and cover the pan with lid and let the chicken cook fully.

Once the chicken is well cooked, remove it on the plate and then add the sliced onions in the same pan.

Next add the curry leaves and a pinch of salt . Saute the onions till they are translucent.

Then add the cooked chicken, give a good mix in the onion masala and then finally add the garam masala powder and pepper powder.

Coat the chicken in the pepper powder well and then switch off the flame and finally squeeze the remaining 1/2 tsp of lemon juice. Mix it well.

That's it, Delicious Dry Pepper Chicken is ready to serve.

Related : Chicken Coconut Curry

Notes:

For this recipe, i didn't use whole spices like cinnamon, cloves and cardamom in order to avoid bitting them.
Make sure to use good amount of curry leaves for the best flavor.
It's has mild spice so add more or less of chiilli powder/pepper powder according to your taste.
Don't reduce the amount of onions since it's the key for the taste.

Monday, November 23, 2020

Butter Chicken Masala | Murgh Masala

Butter chicken Masala needs no introduction, right? It's one of the famous Indian curries around the world. It's creamy and delicious, tastes good with both rice and any rotis or flat breads. There are so many variations in this recipe and here i'm gonna share the simple home style version of butter chicken masala with basic ingredients. It's one of the most requested recipes for years now by friends and readers. I don't know why i took such a long time to share this simple recipe.Better late than never, right? So without further due, let's dive into the recipe. For any substitute ideas or doubts check out the below FAQs !!

Why is my butter chicken not as orange as a restaurant?

The bright orange color comes from the red chili powder and tomatoes.

Using kashmiri red chili powder gives bright orange color without increasing the spice level.
Use well ripened tomatoes.
To be honest, most restaurants use food color, so don't compare home made with restaurant.

What do I substitute for cream?

Cream is for extra richness and mild sweetness in the curry. So,instead of cream, you can add a little bit of milk also.

Any tips for beginners ?

Don't try to achieve the bright color by adding more tomatoes, it turns the sauce more tangy.
I like capsicum in my chicken curry, but it's totally optional in this recipe.
Don't reduce the amount of butter. It gives silkiness, flavor and richness to the curry.

Butter Chicken Masala

Preparation Time : 10 mins | Cooking Time : 25 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients

Boneless Chicken - 1/2 lb

Onion -1/2

Capsicum - 1/2

Red chili powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Garam masala powder - 1/2 tsp

Coriander powder - 1 tsp

Dried methi / fenugreek leaves - 1/2 tsp

Butter - 1 & 1/2 tbsp

Cream - 1 tbsp

Salt - to taste

To grind

Tomato - 1 (large about 1/2 lb)

Ginger - 1/2 inch piece

Garlic - 2 gloves

Cashews - 4

Procedure

First clean the chicken and cut into bit size pieces . In a bowl, add chicken and the half of all spices(turmeric, red chili, coriander and garam masala powder) and salt (just enough for the chicken). Mix it well and let it marinate for 20 mins.

In the mean time, boil the tomato in hot water for around 5 mins and then remove the skin and put into the blender along with all other ingredients listed under "To grind" and grind into smooth puree.

Chop the onions, capsicum into small cubes. Heat the pan with 1/2 tbsp of butter.

Add the onions and capsicum along with pinch of salt and saute till they are soft and keep aside.

In the same pan add 1/2 tbsp of butter and add the chicken, saute it in butter for around 5-7 mins and keep it aside.

In the same pan add the tomato puree and all the spices(turmeric,red chili,coriander and garam masala powder) ,salt and 1/4 cup of water. Let it simmer until all the raw smell of the spices leaves.

Then add the chicken and the remaining 1/2 tbsp of butter, cover the pan and let the chicken cook thoroughly.

Finally add the onion, capsicum, dried methi & cream into the curry. Mix it well and switch off the flame.

Delicious and creamy Butter Chicken Masala is ready. Serve it with rice or roti. We had it with chapathi.

For soft roti/chapati, check out my recipe here and for more chicken and non veg recipes, check out here

Notes:

The color of the curry greatly depends on the color of the tomato and chili powder. So use bright tomatoes and red chili powder for vibrant color.
I have used chicken breast for this recipe.

Thursday, June 25, 2020

Restaurant Style Chicken 65 | Indian Chicken Fry

Chicken 65, a deep fried chicken snack/starter from South India. It's one of the popular chicken dishes that you can find in any Indian restaurant around the world. Chicken 65 is believed to be originated from the Hotel Buhari, Chennai and also there are so many claims for why it is called as chicken 65?

Some say it's originally made from 65 days old chicken. Some others say that there are 65 varieties of spices used in this recipe initially. Few others say that this dish was first made in 1965 and in the hotel menu it was listed as number "65". But really no one knows why it is called as chicken 65, so let's leave the mystery as it is and let's move on to the recipe.

Chicken 65 is one of the easiest snacks that can be prepared in minutes without any fancy ingredients. It's great as starters or as a side dish for your biryani.

Can i use chicken with bone for this recipe?
Yes, you can use it. Cooking times slightly increases and also be careful and stand in distance while firing chicken with bone because sometimes the bone cracks and the oil spills out a little. I would recommend boneless breast chicken for this recipe for great taste.

Egg and corn flour
Egg gives a nice coating around chicken pieces and keeps the masala intact. Corn flour helps to get a crispy texture.

What's the use of baking soda and cold water?
Baking soda helps to give a lighter texture to the chicken and prevent from getting tough after frying. Again cold water helps to give super crispy chicken. I found this useful hack from Mullai and it works like charm every time.

Food Color
Mostly i don't use food color but in today's recipe,I used a bit to recreate exact restaurant style chicken 65. But you can totally skip it or use it whenever needed, like for any party or get together or to impress some one :-)

Why fry curry leaves at first in the oil?
It leaves great flavor in the oil and the chicken fried in the same oil after that also has great flavor and also the crispy curry leaves tastes great with fried chicken. My personal favorite and always fry some curry leaves with chicken 65.

Restaurant Style Chicken 65

Preparation Time : 30 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Snacks | Recipe Cuisine: Indian

Ingredients
Chicken - 1/2 lb
Red chili powder - 1 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Ginger Garlic paste - 2 tsp
Turmeric powder - 1/4 tsp
Egg - 2 tbsp
Salt - to taste
Corn flour - 2 tsp
Cold Water - 1 to 2 tsp
Baking soda - a pinch
Red color - few drops(optional)
Oil - for frying
Curry leaves - 2 spring(optional)

Procedure

Clean the chicken and cut into bit sized pieces and pat dry on tissue paper. In a bowl, add the spices(turmeric, red chili, coriander & garam masala powder), ginger garlic paste and salt. Beat one egg well and add 2 tbsp of it into the masala.

Mix it all well together and add the chicken pieces and coat it well. Let it marinate for 1/2 hrs.

Heat the oil for frying, add corn flour,baking soda, food color and cold water into the chicken masala and mix it well.

Once the oil is well heated, add the curry leaves into the oil, fry it and keep it aside, then add chicken pieces one by one into the oil.

Let the chicken pieces cook in the medium flame for 5-7 mins. Drain the chicken pieces and place it on the tissue paper. Do frying in batches for the remaining chicken.

Tasty Chicken 65 is ready. Serve hot for great taste.

For more non vegetarian recipe, check out here

Notes:

Adding cold water and baking soda helps to get crispy and soft chicken.
One egg is needed for 1 kg of chicken, so here just couple of tsp of egg is needed.
Chicken lost its crispiness when it's cooled but still tastes great.
Use the remaining eggs for omelette and scrambled eggs

Wednesday, December 18, 2019

Chicken Kebab in Oven | Chicken Kabob recipe

Chicken Kebab, a delicious chicken dish made from the marinated chicken, thread into the skewer and cook it on the oven/ grill.

In today's recipe, i will be sharing the recipe to cook in the oven. As winter is in peak here, i always find reason to turn on my oven, in addition to the sweet treats, i'm making this kind of kabab frequently now. Not only it's delicious, it's easy to put it together.

You can marinate the chicken and keep it in refrigerator over night, the next day, bring it to room temperature, thread into the skewer and it's ready to go into the oven.It can be served as starter or as side dish for rice or even you can stuff inside your flat breads and make it as roll.

If you have been following me on Instagram, you might knew about the cauliflower kabab that i had shared recently, since i got a few dms on how to make it, will share that recipe soon, in the mean time, you can keep this as reference and make the cauliflower kabab too.

Now coming back to today's recipe, make sure to cut the chicken into equal size to ensure even cooking. Next, if you're making kabab in the oven for first time, keep an eye on the chicken after 18-20 mins since every oven is little different and the time may varies in your oven.That's it, now let's check out on how to make this chicken kebab.

Chicken Kabab in Oven

Preparation Time : 2 hrs | Cooking Time : 25 mins | Serves : 2 to 3
Recipe Category: Chicken | Recipe Cuisine: Indian

Ingredients
Boneless Chicken - 1/2 lb
Curd -1/4 cup
Ginger Garlic Paste - 1 tbsp
Turmeric powder - 1/4 tsp
Red Chili Powder - 1 tsp
Coriander Powder - 2 tsp
Garam Masala Powder - 1/2 tsp
Salt - to taste
Oil - 1 tbsp
Lemon Juice - 1 tbsp
Red food color - few drops(optional)
Dried kasturi methi - 1 tsp
Capsicum - 1/4 cup (cubed)
Onion - 1/4 cup(cubed)

Procedure

Cut the chicken into bite size, clean the chicken well and pat dry with paper towel, in a bowl add curd, spices(red chili, turmeric, coriander & garam masala powder),ginger garlic paste & salt.Mix it well together.

Next add oil, lemon juice, food color(if using) & kasthuri methi and mix it well.

Add chicken, onion & capsicum into the marination and mix it well together. Cover it with lid and let it marinate for minimum 2 hrs.

Preheat the oven at 425 F. Place a parchment/ foil paper on the bottom of the baking tray, thread chicken, onion & capsicum alternatively on to the skewers and place it on the baking tray without touching the bottom of the tray.

Bake it in the preheated oven for 20- 35 mins. Rotate the tray twice in between the baking time for even cooking.

Delicious Chicken Kabab is ready to serve. Serve it with mint chutney & some lemon wedges.

Related: How to make Kebab Green Chutney

Notes:

You can marinate the chicken previous night itself and keep it in the refrigerator.
Make sure that the baking tray has enough depth and keep the skewers on the rim of the tray so that the chicken doesn't touch the tray.
If you're using bamboo skewers, soak them in the water for 20 mins before baking to ensure that it doesn't get caught fire while baking.
Lining the tray with foil/parchment paper to capture the dripping and also it helps to clean the tray easily.
Cooking at high temperature helps to retain the moisture.
Instead of oven cooking, it can be grilled or pan fried too.

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Tuesday, April 18, 2023