Chettinad Chicken

You will need the following for this preparation:-
1 Kg Chicken,washed and cut into bite sized pieces
1 Cup chopped onions
1 Cup chopped tomatoes
1/2 tsp turmeric powder
10/12 curry leaves
1 Cup Coconut milk(from 1/2 coconut)
fresh coriander leaves for the garnish-Chopped
salt to taste
1 Tbsp oil

1)Make a paste of the following for the gravy
2 Green chillies-3/4 depending on the spice intake
8 garlic cloves
1" ginger
2 Tbsp poppy seeds (soak in warm water for a minimum of 10 mins )

2)Roast and make a fine powder of the following
1/2 tsp pepper corns
1/2 tsp cumin/jeera seeds
3/4 tsp fennel seeds
1&1/2 tbsp coriander seeds
6-8 dry whole red chillies
2 cardamoms
1" cinnamon
6-7 curry leaves
1/2 tsp Oil
Method:-
Heat oil in a cooking vessel preferably non stick,add the chopped onions and curry leaves and saute till the onions are golden brown in color.Add the ground chilly paste ( point 1) and cook for a min before adding the chicken and cook on high flame for approx 4 mins,and do stir the chicken once in a while.
Reduce to medium heat,add salt,turmeric pwdr and tomatoes,combine well.
Let the chicken cook in this for 4/5 mins uncovered.
Now,add the coconut milk and transfer the contents to a pressure cooker.P cook for 4 mins or until single whistle.Open lid and combine well.
Finally add the ground masala powder in point 2 cook for 3 mins.Turn off heat and garnish with chopped coriander leaves.Serve hot with dosa/Idli/Chapati or rice

Saffron Chicken

This is a rich creamy curry bursting with flavor and aroma...i am sure you will enjoy this dish!
For this preparation you will need
Boneless Chicken- 500 gms
Cardamom-4
Chicken Stock-2 Cups
Cinnamon- 1 Stick
Cloves -10
Garlic paste-4 tsp
Ginger paste-4 tsp
Garlic chopped-2 Tbsp
Onions-Sliced -1/3rd Cup
Olive oil or veg oil-6 Tbsp
Saffron-A pinch-Soak this is warm water or milk-1/4 tsp for 10 mins.Crush gently and keep aside.
Salt to taste
Red chilly powder
Method
Step1
Cut the chicken into bite sized pieces.
Step 2
Heat oil in a saucepan & add the chopped garlic.Saute till brown.Now add the chopped onions.Saute till light brown.Add the ginger&garlic paste;chicken,salt,red chilly powder.Stir for 3/4 mins.Add the chicken stock&bring to a boil.Cover and simmer till the chicken is tender and thoroughly cooked.Remove from flame.Add the crushed saffron and serve hot with Indian bread or basmati rice.

Karnataka Chicken Curry

You will need:
Coconut-2Tbsp
Chicken 1 medium sized bowl-about 250 gms
Coriander Pdr-2Tbsp
Pepper-1Tbsp
Cumin Pdr-1Tbsp
Gr chilly-6
Onion-1/2 medium size
Cloves-2
Garlic-4 cloves
Method:
Step 1
Fry following in a shallow saucepan with 1 Tbsp olive or vegetable oil.
Coconut,coriander pdr,pepper pdr,Cumin pdr&Gr chillies.Allow to cool and grind in a blender with 10 ml water.
Step 2
Heat 1/2 Tbsp oil in the same saucepan and add the chopped onions,ground masala in step1.Add garlic,cloves,curry leaves and the chicken pieces.Allow to cook on a low flame till the chicken is cooked.You can add 40 ml water to the chicken.Make sure you do not burn the masala.Season with salt.
Once the chicken is cooked serve hot with garnished coriander leaves.Great with dosas or rice.

Pepper chicken

You will need:

2-Chicken breasts-Cut into 1" cubes
1 large onion,sliced
7/8 curry leaves
3 green chilly,finely chopped
1 Tsp garlic crushed
1 Tbsp soy sauce
salt to taste
1/2 Tsp Crushed black pepper
1/4 Tsp Turmeric Pdr
1/4 red chilly pdr
2 Tbsp-Olive oil

Method:-
Mix chicken pieces with salt,turmeric and chicken pdr and set aside to marinate for about an hr.In a nonstick pan,heat oil and fry chicken till brown and cooked through.Remove from pan and set aside.
In the same pan,add more oil and saute,curry leaves,gr chillies,garlic till fragrant.
Add sliced onion and fry till transperant.Add fried chicken pieces and soy sauce and cook for 3/4 mins.

Chicken Biryani- Prepared without coconut milk

You will need:
2 Cups Basmati Rice
3/4 Chicken pieces
1/2 Cup milk
1 Cup Yogurt-Curd
3 sliced onion
1 Tsp ginger paste
1/2 Tsp garlic paste
1 Tsp Gr chilly paste
1/2 cup tomato puree
2 Tsp red chilly powder
1 Tsp turmeric pdr
1 Tsp roasted cumin pdr
2 Tsp garam masala pdr
1/2 Tsp green cardamom pdr-You can achieve this removing the seeds from the cardamom add to in a spice grinder or just pound it.
1 Tsp-Saffron
1 Tsp-Coriander pdr
2 Tbsp-Green coriander leaves
salt to taste
7 Tbsp oil,butter-1/4 cup
Method:-
1.Mix tomato puree,yogurt,ginger,garlic paste,green chilly paste,red chilly pdr and salt.Stir well.
2.Marinate the chicken with this mixture and keep aside for 3/4 hrs.
3.Heat oil in a pan,fry the onion till golden brown.
4.Add the marinated chicken and cook for 10 mins.
5.Add 4 cups of water to the rice.Mix saffron in milk and add to it.
6.Add cardamom pdr,and add the chicken pieces.
7.Pressure cook the rice.Mix gently.
8.Garnish with green coriander leaves,serve hot.

Exotic Chicken-My sisters style

Garlic and almonds are the main ingredients in this preparation,therefore we have used 6-8 cloves of garlic and 6 almonds.If you are not a garlic lover you may reduce the count to 4,but trust me garlic makes the dish truly exotic.
If you do not have almonds you can use pecans or cashew nut,however if you are using cashew nut I recommend you to roast them in little oil and then grind.
Note: the use of cashew nut with slightly change the flavor of the dish,therefore I strongly recommend you to use almonds.Moreover almonds are more healthy for the diet than cashew nut.
You will need:
Skinless chicken-Cleaned,washed thoroughly.Cut into bite sized pieces.
3" Ginger
6-8 garlic cloves
4/5 dried red chillies
1/4 bunch-coriander leaves
5 Gr.chillies
1/2 medium onion
6 Almonds-with skin
Whole garam masala-Clove-2,cardamom-2,cinnamon-1"stick
Turmeric-1/4 Tsp
Salt to taste

Method:
Step 1
Grind to a smooth paste by adding very little water:
3" Ginger
6-8 garlic cloves
4/5 dried red chillies
1/4 bunch-coriander leaves
5 Gr.chillies
1/2 medium onion
6 Almonds-with skin
Step 2
Fry 1 Tbsp butter.Add garam masala whole.Then add the ground paste.Fry well.Then add turmeric&salt.Fry well again,add 1/4 Tsp red chilly powder.You may skip adding red chilly pdr if you like the dish to taste mild in spice.Add coriander pdr.
Now add the chicken pieces.Fry well.Add 20 ml of water to cook the chicken.Cover lid.
Cook for 15 mins.Check if the bird is cooked or else cook for an other 10 mins.Season with salt.Garnish with a dried red chilly and freshly chopped cilantro/coriander leaves.Serve with rotis or rice.