Some Chicken Recipes....

Chicken Cutlets
*Cooked and minced chicken  2 ½ cups, packed
Red onion, finely chopped 1 big
Minced ginger 1 TBSP
Minced garlic ½ tsp
Green chilly, finely chopped 1 TBSP
Curry leaves, finely chopped ½ TBSP
Potato, medium 1 no, boiled and mashed well
Black pepper powder 1 tsp, divided
Fennel seed powder ½ tsp
Garam masala ½ tsp
Salt as needed
Egg, beaten 1
Bread crumbs

*Cook boneless chicken with salt, ½ tsp pepper half of ginger, garlic and green chilly in a pan with little water. Allow to cool and mince using a blender. Alternately you can pressure the chicken for 2 whistles.

In a pan, heat 2 tsp oil and sauté onions and add salt. Add rest of ginger, garlic and green chilly and sauté for 3 more minutes.Once sautéed, add little remaining pepper powder, fennel powder and garam masala. Mix well and add the minced meat. Combine well and add the boiled, mashed potato. Mix well and switch off flame. Allow to cool. When the mixture reaches bearable warmth, make small balls out of it, flatten them between your palm and dip in egg and roll in bread crumbs (The cutlets can be stored in freezer in air tight container in this form for about 3 weeks). Set aside. You can either shallow fry in oil until golden brown or bake the cutlets at 400 F for about 12-15 minutes on each side…Enjoy warm..

Notes:

• You can follow the same procedure to make beef and mutton cutlets, but make sure that you pressure cook the meat for a couple more whistles as they need more cooking time.
  
  
  
  Chilly garlic-ky chicken
  
  
  Boned chicken ½ lb, I used chicken thighs
  Dry red chilly 10-12 nos
  Garlic pods 10-12 medium pods
  Red onions 3 nos, medium, thinly sliced
  Tomato 2 nos, medium chopped
  Vinegar/lemon juice 2 tsp
  Oil 2-3 TBSP
  Mustard seeds 1 tsp
  Salt as needed
  Preparation
  
  

  Wash and clean the chicken and cut them into medium size pieces, set aside.

  Heat 2-3 TBSP oil in a pan at high flame. When it is fuming hot, reduce heat to low and add dry red chilly, and take them out immediately. Set aside. Now add the garlic pods and fry till they fetch a golden brown color. Drain them out of oil and allow the fried red chilly and garlic to cool down. To the same oil, splutter mustard seeds and then add thinly sliced onions. Sauté this until translucent. Add the chicken along with salt and vinegar. Cook covered until chicken is 70% cooked. Open lid and allow the liquid to evaporate, if any.

  Meanwhile, grind the red chilly, garlic and tomatoes to a fine paste. Add this ground paste to chicken and mix well to combine. Cook for another 5 -10 minutes or until oil separates. Switch off flame and add curry leaves.

  
  

  
  Chicken Stew

  Chicken 2 lbs, cut to bite size pieces
  Big Onion  2 nos, chopped
  Green chilies  6 nos, split lengthwise
  Ginger 1 big piece juliened
  Garlic 10 -18 pods juliened
  Cloves, cardamom, cinnamon  1tsp powder or whole 6 each
  Coconut  1 cup (ground to a paste)
  Coconut milk  ½ cup thick milk and ½ cup thin milk
  Turmeric powder  ¾ tsp
  Lemon juice  3 tsp
  Curry leaves  2 sprigs
  Salt  as needed
  Mustard seeds 1 tsp
  Oil  2 TBSP
  Coriander leaves to garnish
  
  
  Preparation
  
  
  Heat oil (med high)and splutter the mustard seeds. Saute the whole spices and then ginger, green chilies and onion in that order for a minute. Now throw in the garlic and saute until a nice aroma oozes out. Add the coconut paste and turmeric powder. Cook till the water from the coconut paste has evaporated completely. Add the chicken pieces, salt and thin milk (randaam paal). Cover and cook till the chicken is done. Once the chicken is done, add lemon juice and remove from heat. Now, add the thick coconut milk (onnaam paal) and keep covered for a few minutes. Garnish with chopped coriander leaves