Tag Archives: chicken
Mini Paneer and Chicken Bites
Paneer diced 1 cup
Boneless Chicken diced 1 cup
Rice flour 2 spn
Corn flour 3 spn
Chilli powder 2 spn or less
Cumin powder 1/2 spn or fennel seeds powder 1/2 spn optional
Turmeric 1 pinch
Egg 1
Ginger garlic paste 1 spn
Salt as required
Oil for spraying
Sliced onion and lemon for garnishing
Cut and clean the paneer and chicken..
Mix rice flour, corn flour , chili powder, turmeric, ginger garlic paste, egg and salt.
Mix well..
Add the paneer and chicken pieces separately..
Keep it marinated for 30 minutes minimum..
Take tooth pick and insert paneer and chicken one by one..
Deep fry in oil or air fry 390 deg for 10 to 15 minutes for chicken.. 5 to 8 minutes for paneer bites..
Flip gently once.. spray oil in between..
Use broil mode at the end for 2 minutes for smoky flavour.. This step is optional..
Serve hot with sliced onions and cut lemon…
Pineapple Chicken Gravy
Chicken 1/2 kg
Onion 1 thinly sliced
Tomato 1 thinly sliced
Garlic 4 to 5 crushed
Curry leaves few
Mustard seeds 1 spn
Turmeric 1/2 spn
Chili powder 1 spn
Chicken masala 1 spn or garam masala
Pineapple 1/2 to 1 cup diced
Corriander leaves for garnishing
Salt as required
Oil 2 spn
Heat oil in a pan..
Add mustard seeds..
Add curry leaves..
Add in Garlic fry until brown..
Add in onions fry until it turns golden brown..
Add tomatoes..
Now add salt and all spice powders…
Fry for few minutes..
Add chicken fry well…
Add water only if required or add less water..
Cover and cook for few minutes…
Once chicken is cooked add Pineapple pieces..
Cook for 2 more minutes..
Adjust salt and spices..
Garnish with Corriander leaves..
Yummy Pineapple chicken gravy is ready..
Ambur Chicken Biriyani
Chicken 1/2 kg
Seeraga samba rice 2 cups
Onion 2 big thinly sliced
Tomatoes 2 big finely chopped
Cinnamon 1 piece
Cloves 3 to 4
Cardamom 2
Star annise 1
Bay leaves 1
Garlic paste 1 spn
Ginger paste 1 spn
Red chili paste 2 spn (dry roast then grind into fine paste with little water)
Corriander leaves one handfull finely chopped
Mint one handfull finely chopped
Curd 100 ml
Lemon juice 1 spn
Salt as required
Oil 100 ml
Wash and soak seeraga samba rice and keep aside..
Heat a heavy bottom pan or nonstick pan..
Add onion and oil..
Add all live spices too (cinnamon, cloves, cardamom, star annise and bay leaves)
Fry until onion turns into golden brown..
Add garlic paste..
Fry for 2 minutes..
Add ginger paste..
Fry again..
Add chili paste..fry for 1 more minute..
Add salt now..
Adjust the chili paste as per spice level..
We’re not going to add any spices or masala..
Add in tomatoes fry until mushy..
Add corriander and mint leaves..
Saute for a minute..
Add chicken now..
Saute for 3 minutes..
Add lemon juice now..
Fry for few minutes..
Add curd now..
Fry for 30 seconds then add 1.5 cup water..
Check salt..
Cover and cook for 3 to 4 minutes in high flame..
Mean while heat 2 litre water in a separate pan..
Add 1 spn salt..
Add soaked rice(soak atleast 30 to 45 minutes)
Cook only for 2 minutes in high flame..
Drain water completely..
Add the rice immediately to the chicken masala pot..
Just add it on the top..
Water should cover the rice..
Adjust water if required..
Use the drained rice water..
Cover the pan .. keep the hot rice water pot on top of it..
Let it cook in medium flame for 1 to 2 minutes..
Once steam comes out keep the flame low..
Let it cook for 15 minutes..
After 15 minutes our ambur biriyani will be ready..
Mix gently..
Serve hot with raitha or desired gravy…
Use seeraga samba rice for this biriyani..
Chicken Salna in pressure cooker
Chicken 1/2 kg
Onion 1 finely chopped
Tomato 1 finely chopped
Ginger garlic paste 1 spn
Green chilies 2 to 3
Cinnamon 2 piece
Cloves 2
Cardamom 2
Stone flower / kal pasi few pieces optional
Bay leaves 1
Chilli powder 1 spn
Corriander powder 1 spn
Turmeric 1/4 spn
Garam masala or chicken masala 1 spn
Grated coconut 1/4 cup
Poppy seeds 1 spn
Cashew 6 to 8
Oil 2 spn
Corriander leaves for garnishing
Take all ingredients ready..
Grind coconut, 1 piece cinnamon, poppy seeds, cashew with little water..
Make it as smooth paste keep aside..
Heat a pressure cooker
Add oil followed by cinnamon, cloves, cardamom, kal pasi, bay leaves along with onions..
Fry until onion turns golden brown..
Add ginger garlic paste fry well..
Add tomatoes and chicken..
Add in all masala powders and salt..
Cook for 3 to 4 minutes in high flame..
Add the coconut paste now..
Add required water..
Check salt..
Cover and cook for 2 whistle..
Once the pressure is down garnish the gravy with corriander leaves..
Yummy chicken salna ready…
Chicken Vadi Biriyani (Muslim Wedding Biriyani)
Chicken 1/2 kg
Onion 200 g
Tomato 200 g
Ginger garlic paste 75 g
Green chillies 3
Cinnamon 1 piece
Cloves 3
Cardamom 2
Corriander leaves 1 hand full
Mint leaves 1 hand full
Curd 100 g
Oil 100 ml
Basmati rice 500 g
Chilli powder 2 spn
Salt as required
Soak basmati rice for 30 minutes..
Heat a heavy bottom kadai..
Add onion and oil together ..
Add in cinnamon, cloves, cardamom..
Fry until onion turns golden brown..
Don’t skip this step..
This will give natural color to biriyani..
Keep the flame low..
Add corriander leaves fry for a minute .
Add mint leaves ..
Add in green chillies too..
Add chilli powder now.. fry for a minute..
Now add ginger garlic paste..
Fry again for a minute..
Add salt now.
Add curd now.. fry a few seconds..
Add tomatoes..
Keep the flame high now..
Fry for 2 minutes..
Add 400 ml water now..
Cover for 10 minutes..
Meanwhile boil water for rice separately.
After 10 minutes keep the flame low mix and cover again for 5 minutes…
After 5 minutes add chicken..cover the lid..
Keep high flame for 2 minutes ..
Now mix it and keep the flame low.. cover it and let it cook while preparing rice..
Now in boiling water add 2 spn of salt..
Add the soaked rice..
Let it boil for 2 minutes in high flame..
Mix gently..
Rice have to cook only 50 %..
Now drain the water.. save the drained water too..
Now check the salt in gravy adjust if required..
Add the cooked rice on top of gravy.. do not mix..
Gently press..
Add water if required.. water should be in the same rice level..
Use the drained water not more than 1 cup..
Now cover well..
Keep the weight on top of the kadai..
Keep it high flame for 2 minutes..
After smoke come out from the lid keep the flame low..
Leave it for 15 to 20 minutes..
Open carefully once its done..
Mix gently..
Serve hot…
Yummy chicken biryani ready.. No masala No ghee but tasty wedding style biriyani…
Chicken Podimas / Chicken Chinthamani
Chicken 1/2 kg
Onion 1 finely chopped
Ginger 1 inch thinly sliced
Green chillies 4 to 5
Oil 2 spn
Mustard seeds and split urad dhal 1/4 spn
Cumin seeds 1/4 spn
Turmeric 1/2 spn
Curry leaves few
Grated Coconut 1/4 cup
Cut the chicken into small pieces.. clean it and keep aside..
Heat a pan
Add oil
Add mustard seeds and split urad dhal..
Once it started cracking add cumin seeds..
Add green chilies and ginger now..
Fry it..add curry leaves..add in onions..
Fry until translucent..
Add salt and turmeric..
Add the chicken pieces..
Fry it for a minute..
Cover and cook for 10 to 12 minutes in medium flame..Don’t add water unless it very dry
Once the chicken cooked well add the grated coconut.. fry for a minute..
Chicken podimas ready to serve..
It goes well with anything …
Its one of the favorite dish which is prepared in my native place…
Chicken Dry Gravy
Chicken leg pieces 4
Onion 1 finely chopped
Ginger garlic paste 1 spn
Tomato 1 finely chopped
Chilli powder 1 spn
Corriander powder 1 spn
Garam masala 1 spn
Salt as required
Tomato paste or ketchup 1 spn
Dry Kasuri methi leaves 1 spn
Oil 2 spn
Mix chicken with ginger garlic paste, chili powder, turmeric, garam masala and salt..
Heat a pan..
Add oil..let the oil heat..
Add in onions .. fry until translucent..
Add the marinated chicken ..
Fry for 2 minutes in high flame..
Add tomatoes now..
Add little water if required..
Once the chicken almost cooked add in ketchup and methi leaves..
Cook until the chicken cooked completely..
Serve hot…
It goes well with anything…
Chicken Meat Balls
Boneless Chicken 1 kg
Ginger garlic paste 1 spn
Turmeric 1/2 spn
Lemon juice 1 spn
Salt
Fennel seeds 2 spn
Jeera 1 spn
Garam masala 2 spn
Coconut 1/2 cup
Roasted gram dhal 2 spn
Red chilli 5
Onion 3
Curry leaves corriander leaves few
Cut chicken into small pieces.. Mix ginger garlic paste, turmeric, lemon juice,salt with chicken..
Heat 2 spn oil in a pan
Add the mixed chicken into it.. Fry for five mins.. Remove the excess water and let the chicken cool down
Grind coconut, red chilli, roasted gram dhal
Add onion, fennel seeds, jeera, garam masala, curry leaves, corriander leaves
Mix everything with chicken
Grind again
Make balls with the grinded chicken
Fry in medium flame until it becomes golden brown..
Serve hot…
Easy chicken gravy
Chicken 1/2 kg
Onion 1 big size
Tomato 1
Ginger garlic paste 1 spn
Chilli powder 1 spn
Corriander powder 2 spn
Turmeric 1/2 spn
Garam masala or chicken masala 1 spn
Salt and oil as required
Fennel seeds 1 spn
Corriander leaves and curry leaves few
Heat oil in a pan
Add fennel seeds
Add onion
Fry until golden brown
Add tomato fry well
Add all spice powders
Fry for a while
Add chicken
No need to add water as chicken cook well with its own water
Add salt
Cook well until oil separate from gravy
Garnish with curry leaves and corriander leaves..
Serve hot…
Suitable for tiffin items,roti, rice anything..
Cooking for passion 
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