Thursday, 29 September 2011

Some Chicken Recipes....

Chicken cutlets (Round shaped)Chicken cutlets (Cylindrical shaped)
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..

  • 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 garlicky chicken
    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

    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


    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

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