Kadai Chicken

Kadai Chicken is a very famous North Indian non-veg dish , very popular especially in restaurants. This spicy & yummy North Indian recipe is made by cooking chicken in a red gravy with whole spices with distinct flavor of bell pepper.This dish is traditionally cooked in a thick bottomed Wok called 'Kadai' in India , hence the name of the dish.

What you need for Kadai Chicken :

• Onion Chopped - 3 no
• Cumin Seeds - 1/2 tbsp
• Whole Red Chilly - 2 or more based on your spice tolerance
• Chicken- 1 kg
• Cream -3 tbsp
• Capsicum  - 1 diced
• Onion Dice-1
• Tomato -2 pureed
• Chilly Paste - 2 tbsp
• Coriander Chopped - 1 Bunch
• Kasoori Methi - 1/2 tbsp
• Chilly Powder 2 tbsp
• Kadhai Masala - 3 tbsp
• Ginger Garlic paste - 2 tbsp
• Turmeric powder - 1/4 tbsp
• Salt To Taste

For Kadhai Masala

• Pepper Corn -1 tbsp
• Jeera- 1 tbsp
• Red Chilly-4 No
• Coriander Seeds -1 tbsp
• Fennel Seeds- 1/2 tbsp
• Fenugreek Leaves-1/2 tbsp

The Preparation Method:

For Kadai Masala:

• Heat a pan in low heat. Add red chilly, pepper corns, jeera, coriander seeds, fennel seeds.
• Dry roast these ingredients. Add Kasoori Methi or fenugreek leaves and toss it for a few seconds. 
• Transfer in to a plate and cool it down make into a coarse powder.

For Kadai Chicken:

• Heat oil in a pan. Add cumin seeds, red chilly, chopped onions, salt, turmeric, cook till onions are brown,
• Add ginger garlic paste and chicken pieces. Mix well.
• Put the lid on and cook for 15 minutes, after that add kadhai masala, chilly powder or chilly paste.
• Mix it well, cook it for some time and add tomato puree.Cook it for 7 to 10 minutes.
• Add diced onion , diced capsicum , cream, kasoori methi, chopped coriander and add left over kadhai masala. Mix this and switch off the flame. 
• Yummy Kadhai Chicken is ready to be served with roti / plain rice / chapathi or with paratha.

Chicken Dumpling / Kozhi Pidi

Chicken Dumpling / Kozhi Pidi is one of the exotic food hailing from the Malabar coast. These are small rice dumplings that are steam cooked and then added to rich gravy that are mainly meat/poultry based. This dish takes a while to prepare but totally worth the effort.

What you need for  Dumpling / Pidi :

• Rice powder - 1 cup 
• Cumin seeds - 1/2 tbsp
• Coconut -1/2 cup
• Salt to taste
• Oil - 1 tbsp

What you need for Chicken Curry :

• Chicken - 1/2 kg
• Onion  - 2 chopped
• Ginger Garlic paste-1 tbsp
• Green chili - 1 slit
• Tomato - 1 chopped
• Garam masala - 1 tbsp
• Chili powder - 1 tbsp
• Coriander powder - 1 1/2 tbsp
• Turmeric powder - 1/4 tbsp
• Coconut milk - 1 cup
• Curry leaves
• Salt to taste

The Preparation Of Dumpling / Pidi:

• Bring to boil water and salt. When it is bubbling hot add rice flour , coconut and cumin seeds.
• Switch off the flame. Let it stand for 2 minutes. 
• Add oil and mix well.
• Use your hands to knead it to a dough like we do for idiyappam.
• Make small balls with the dough .
• Steam it in an Idli vessel or steamer for 15 minutes or till it is done and keep aside
• You can shape it into whatever you like.

The preparation of Chicken curry :

• Clean and cut the chicken into small pieces .
• Heat oil in a pan add chopped onion and saute for few minutes then add ginger garlic paste,green chilli ,salt and curry leaves. 
• saute it for few minutes and add chopped tomato and saute till the oil separates.
• Make a paste with chili , coriander and turmeric powder , by adding a little water and add to the pan
• Fry it for a minute or two and add the chicken pieces. 
• Add coconut milk and cook until chicken is done.

The preparation of Kozhi Pidi :

• Add garam masala to the Chicken Curry and add steamed Dumplings to it. Combine well. 
• Cook covered for another 5 minutes and simmer for few  minutes uncovered.
• Remove from fire and serve warm.

Butter Chicken Roast

A perfect recipe to make juicy roasted chicken. It is quick and easy to prepare. Give this recipe a try when you are bored of the usual chicken dishes.

What You need for Butter Chicken Roast:

• Chicken - 1/2 kg cut into small pieces
• Butter -2 tbsp
• Coriander powder -1 tbsp
• Chilli powder - 1 tbsp
• Turmeric powder -a pinch
• Garam masala -1/2 tbsp
• Ginger garlic paste -1 tbsp
• Pepper powder -1 tbsp
• Curry leaves -few
• Lemon juice -1 tbsp
• Salt to taste

The preparation method:

• Marinate the chicken with all the ingredients except butter.Keep aside for 30 minutes.
• Heat 2 tbsp of butter in pan and once the butter melts,add the marinated chicken pieces and mix well. Cover the pan and cook the chicken on a very slow flame for 10 minutes. In between remove the lid and give it a nice stir and cook again until the chicken is cooked. 
• Easy and tasty butter chicken roast is ready to be served.

Kerala Chicken Roast - 3

Kerala Chicken Roast is an authentic delicious dish in the kitchens of Kerala. 
This Kerala Chicken Roast is the third variation of the other two variations : Kerala Chicken Roast - 1 and Kerala Chicken Roast - 2
This fiery chicken dish is slightly semi-gravy and tastes excellent as side dish for fried rice, pulao, roti, plain white rice etc

What you need for Special Chicken Roast:

• Chicken -1/2 kg
• Chilli powder -1 tbsp
• Chilli sauce -1 tbsp
• Tomato sauce-1 tbsp
• Turmeric powder -1/2 tbsp
• Egg white -1
• Ginger garlic paste -1 tbsp
• Small onion-20
• Chicken masala -1 tbsp
• Tomato -1
• Coriander leaves - few
• Curry leaves - few
• salt to taste

The Preparation method:

• Marinate the chicken with chilli powder,chilli tomato sauce,turmeric powder ,egg white and salt.Keep it for 20 mins.Boil this in a wide pan with closed lid.
• Heat coconut oil in another pan and add shallots,ginger garlic paste and salt. Saute for some time then add the boiled chicken pieces and tomato and mix well. Cook it for few minutes.
• Now add chicken masala.Mix well and cook for a few more minutes. Garnish with coriander leaves and curry leaves.
• Serve Special Chicken Roast hot with rice or Indian Bread.

Chicken Ularthiyath

The word Ularthiyathu /Ularthu /Olathu means ‘Dry Preparation'. This is a spicy dry preparation of chicken and is strongly flavoured with the spices.  It pairs well with curd rice, or steamed rice with Yogurt gravy, or with any Indian Bread varieties.

What you need for Chicken Ularthiyathu:

• Chicken-1/2 kg
• Onion-1
• Tomato -1
• Turmeric powder -1/4 tbsp
• Coriander powder-1 tbsp
• Chilli powder -1 tbsp
• Garam masala -1/4 tbsp
• Dry chilli -2
• Pepper powder -1/2 tbsp
• Ginger -1 piece chopped
• Curry leaves -2 sprig
• Chicken masala -1/2 tbsp
• Fenugreek powder -1 pinch
• Cumin powder -1 pinch
• Coriander leaves-few
• Mustard seed-1 tbsp
• Coconut milk-1/2 cup
• Salt to taste

The preparation method:

• Boil the chicken with salt and turmeric powder.
• Fry the boiled chicken in oil.keep it aside.
• Heat dry chilli,pepper and chilli powder and powdered it.keep it aside.
• Heat oil in a pan splutter mustard seeds.Add onion,ginger,curry leaves,coriander powder,cumin powder,fenugreek powder  ,salt and garam masala.mix it well.When the onion turn brown add the powdered  red chilli ,pepper n chilli powder.mix well
• Now add the tomato and chicken pieces and cook till the masala is coating well in chicken.
• You can add coconut milk and cook till the water ooze out.
• Garnish with coriander leaves.
• Serve hot with rice or Indian bread

Erachi Choru - 2

Another variation of Erachi Choru - the kerala style biriyani

What you need to make Erachi Choru :

• Basmati rice - 1 cup
• Chicken /Mutton - 1/2kg
• Onion -2 sliced
• Tomato -2 chopped
• Curry leaves -few chopped
• Coriander leaves - few chopped
• Green chilli -3 crushed
• Ginger - 1 piece crushed
• Garlic -6 pods crushed
• Turmeric powder- 1/2 tbsp
• Chilli powder -1 tbsp
• Coriander powder - 2 tbsp
• Whole garam masala - 2 piece each(cloves,cardamom,cinnamon)
• Ghee -1tbsp
• Lemon juice - 1tbsp
• Salt to taste

The Preparation method:

• Take  a pressure cooker and add chicken/mutton  pieces ,onion,green chilli ,tomato,ginger,garlic,curry leaves,coriander leaves,turmeric powder,chilli powder,coriander powder,cloves,cinnamon,cardamom ,1 tbsp ghee,salt ,2 tbsp oil and water. Close the pressure cooker and cook till 4 whistles.Keep it aside.
• Heat oil in another big pan and add whole garam masala . Saute onion is slightly brown.Then add the pressure cooked curry in to this.
• Then add the rice along with the water.Add lemon juice and check salt.Add curry leaves and coriander leaves.
• Cover the pan and cook till the rice is well done.
• Serve hot with chutney /raita /pickle.

Fried Coconut Chicken

A quick and delicious recipe which can be enjoyed as a snack. Use coconut oil to heighten the flavour of this dish.

What you need for Chicken fried with Coconut:

• Chicken - 1/2 kg
• Grated coconut - 1/2 cup  
• Onion -2 sliced 
• Curry leaves -few
• Ginger - 1 piece,chopped 
• Garlic - 4 pods chopped 
• Chilly powder-1 tbsp
• Coriander powder - 1 tbsp 
• Turmeric powder -1/2 tbsp 
• Pepper powder - 1 tbsp
• Cumin powder - 1/4 tbsp 
• Garam masala -1 tbsp
• Fenugreek powder-a pinch 
• Salt to taste 

The Preparation method:

• Mix together grated coconut, red onions, ginger , garlic, chilly powder, coriander powder, turmeric powder, pepper powder, cumin powder, fenugreek powder, salt and garam masala powder in a bowl. Transfer this to blender and pulse for 3-4 times. It should not be ground to a paste  just blend to a finer form. Add this to the chicken and combine well. Set aside for 30 minutes.
• Heat oil in a  pan. Add the marinated chicken and cook this at a medium heat covered until the chicken start to ooze out water. Now cook this uncovered until all the broth evaporates. fry  chicken until it fetches a reddish brown to dark brown color. Stir in between and this will take about 30- 45 minutes approximately. Once they have attained the color, switch off flame and serve hot with rice or chappathi..

Chicken Ularthu

Chicken Ularthu is a Kerala style roast with has a perfect blend of flavour of coconut and freshly grounded spices and coconut oil. This recipe can be used with any kind of meat.

What you need to make Chicken Ularthu:

• Chicken - 1/2 kg cut into small pieces
• Onion -  2 finely sliced
• Tomato - 1  chopped
• Ginger - 1 piece finely chopped
• Garlic - 6 pods crushed
• Green chilli -2  slit 
• Turmeric powder - 1/4 tbsp
• Coriander Powder - 2 tbsp 
• Red Chilli powder - 1 tbsp
• Pepper Powder : 1 tbsp 
• Garam masala - 1 tbsp
• Coconut pieces- 1/4 cup
• Dried Red Chilli  - 2 
• Whole garam masala -1 piece each(cloves,cinnamon,cardamom,)
• Curry leaves - few
• Coriander leaves -few 
• Lemon juice-1 tbsp
• Salt to taste

The preparation method:

• Marinate the chicken pieces with coriander powder,chilli powder,turmeric powder,garam masala,pepper powder ,curry leaves, lime juice and salt.Keep it aside for half an hour.
• Pressure cook the chicken pieces for 2 whistles.Drain and keep it aside
• Heat oil in a pan add whole garam masala,red chilli,and curry leaves. Saute for a minute.
• Add coconut pieces and fry till it  turns brown.
• Then add ginger , garlic,green chilli,onion and salt. Saute till the onion turns brown.
• Now add chilli powder and pepper powder.Mix well.
• Now add tomato and mix well. Saute for few minutes.
• Then add  boiled chicken and mix well.
• Cook for few minutes.
• Add coriander leaves and garam masala.Ensure that the chicken pieces are coated well with the masala.
• Finally add some more curry leaves.
• Tasty chicken ularthu is ready to be served with chapathi or rice.

Village Style Chicken Curry

As the weather is getting cooler and cooler in UK , our taste buds have started craving for spicy foods. The village-style chicken curry is a simple but very tasty dish which always never fails to satisfy our craving.

What you need to make Village Style Chicken Curry :

• Grated coconut  - 1/2 cup ( sauteed till brown )
• Chicken - 1/2 kg
• Coriander leaves - few
• Garam masala powder - 1 tbsp
• Garlic - 6 pods crushed
• Green chilli -4  crushed
• Onion - 1 chopped
• Tomato - 1 chopped
• Turmeric powder - 1/2 tbsp
• Red chilli powder -1 tbsp
• Salt to taste

The Preparation method:

• Heat oil in a pan,add onions, salt and fry the onions until they turn golden in colour.
• Add crushed garlic, crushed green chillies, sauté and cook for a minute till the raw flavours are gone. 
• Add turmeric, red chilli powder and garam masala, mix and then add the chicken pieces. Sauté the chicken pieces well with the spices and cook for a minute. 
• Then cover the pan with a lid and cook for another 2-3 minutes. Remove the lid, mix, add little water and again cover and cook for at least 10 minutes (if its country chicken, then it will take 30 mins to cook) or until the chicken is cooked.
•  Add chopped tomatoes and cook for 2 minutes and finally add grated coconut and mix. Sprinkle some chopped coriander leaves on the top and switch off the flame. The dish is ready to be  served.

Popcorn Chicken

According to KFC.com Popcorn Chicken - Bite-sized pieces of all-white meat chicken, marinated for a tender inside and breaded for a flavorful, fun crunch on the outside. A great snack for adults, and a fun way to please picky kids. 

We totally agree with this description when we tried Popcorn Chicken at home :-) 

What you need for Popcorn Chicken:

• Chicken - 250 gm boneless cut into small pieces.
• Pepper powder - 1 tbsp
• Chilli powder -1 tbsp
• Lemon -1 tbsp
• All purpose flour/Maida - 6 tbsp
• Corn flour -5 tbsp
• Egg - 1
• Salt to taste

The preparation method:

• Marinate the chicken with salt,chilli powder ,pepper powder and lemon juice. Keep it aside for half an hour.
• In another vessel, Mix corn flour,maida,chilli powder and salt. Keep it aside.
• In another bowl beat egg well.Keep it aside.
• In another tray spread some maida. Coat the chicken pieces in it .
• Now take a chicken piece , dip in the egg , then coat the chicken pieces in corn flour n maida mixture .Shake off the excess  flour. Repeat the process for all the chicken pieces.
• Fry the chicken pieces in oil till it turns golden brown.
• Yummy chicken popcorn is ready to be served with tomato chilli sauce.

Konkani Chicken

Our first attempt at Konkani dish - inspired by Vahrevah . It came out really well. Hope to try and post some more Konkani dishes soon.

What you need for Konkani chicken :

• Chicken - 1/2 kg
• Cinnamon - 4 pieces
• Dried Coconut - 1/2 cup
• Coriander leaves - few
• Curry leaves -few
• Garam masala powder - 1tbsp
• Garlic cloves - 6  crushed
• Ginger - 1piece crushed
• Green chilli - 4
• Konkani masala - 1 tbsp
• Onions - 1 chopped
• Red chilli powder - 1tbsp
• Tomato - 1 puree
• Turmeric powder - 1/2 tbsp
• salt to taste 

The Preparation method:

• Konkani masala is the mixture of Coriander seeds - 1tbsp,Aniseed - 1,Cumin- tbsp,turmeric-1tbsp,cloves-2,cinnamon -1piece,coconut - 2tbsp,chana dal- 1tbsp .Roast these over low-flame and powder it. Keep aside.
• Heat a pan roast the dry grated coconut till its brown in color and  keep aside.
• Heat oil in pan, add 5-6 small pieces of cinnamon, curry leaves, chopped onions, salt and fry until the onions turn golden in colour and become crispy. 
• Add crushed garlic, ginger and green chillies and sauté well till the raw flavours are gone.
• Add red chilli powder, Konkani masala, turmeric powder and mix all the ingredients well. Add the chicken pieces and sauté well. Do not add water as the chicken will ooze out its moisture. Reduce the heat and cover the pan with a lid. Cook for about 10 minutes. After about 10 -12 mins, open the lid and check the consistency. Add some water and mix.
• Add  tomato puree, garam masala and the grated browned coconut and simmer for 2 minutes. Sprinkle chopped coriander, mix and switch off the flame. The Konkani chicken is ready to be served.

Pepper Chicken Fry - 2

A variation of Pepper Chicken Fry but a more tastier version.

What you need for Chicken fry with pepper:

• Chicken - 1/2kg
• Onion - 1 cut like rings
• Shallots - 15 
• Green chilli - 2 
• Tomato -1
• Ginger -1 piece
• Garlic - 4pods
• Curry leaves -few
• Turmeric powder -1/2tbsp
• Garam masala -1tbsp
• Coriander powder - 1tbsp
• Coconut pieces - 1/4cup
• Coriander leaves -few
• Fenugreek powder - a pinch
• Lime juice- 1tbsp
• Pepper powder - 2tbsp
• Salt to taste

The preparation method:

• Marinate the chicken with salt,turmeric powder,lime juice and curry leaves.keep it for half an hour.
• Grind shallots,green chilli,tomato ,ginger and garlic.
• Heat oil in a pan add the grinded mixture and salt  in to it.Boil for some time then add the marinated chicken in to it.
• Add coriander powder and mix well.cook for sometime till chicken is done.
• Then add sliced coconut pieces and pepper powder.Mix well.
• Then add garam masala and fenugreek powder.when chicken becomes dry switch off the flame.
• Garnish with sliced onion rings ,curry leaves and coriander leaves.

Kerala chicken Roast - 2

This is a variation of the Kerala Chicken Roast but just as tasty as the original.

What you need for Kerala chicken Roast - 2 :

• Chicken -  250 gm
• Shallots - 20
• Curry leaves - few
• Ginger garlic paste - 1 tbsp
• Green chilli -2 slit
• Pepper powder - 1 tbsp
• Garam masala - 1/2 tbsp
• Coriander powder -1 tbsp
• Red chilli powder - 1 tbsp
• Turmeric powder - a pinch
• Coriander leaves - few
• Vinegar -2 drops
• Cumin- 1/2 tbsp
• Grated Coconut - 1 cup
• Salt to taste

The preparation method:

• Marinate the chicken with turmeric powder,chilli powder,ginger garlic paste,coriander powder and salt.Keep it aside for half an hour.
• Heat oil in a pan.Splutter cumin seed.Add shallots,grated coconut,salt and curry leaves.
• Saute well.Add marinated chicken pieces in to it.Close the lid and cook for 5 to 10 mins with out adding water.
• Add pepper powder,green chilli and garam masala.mix well.
• Cook for few more minutes.Garnish with coriander leaves.
• Tasty chicken roast is ready to be served with rice or chapathi.

Chettinadu Kozhi Rasam

The Chettinad soups are unique and burst with flavor.Spicy Chettinad chicken/kozhi Rasam is most often prepared in South Indian homes whenever there is an influence of cold in home.Once after having Chicken Soup/Chicken rasam, u can see its magic  -  within no time your cold would vanish

What you need to make Chettinadu kozhi rasam:

• Chicken - 250 gms bone pieces
• Shallots - 15 chopped
• Tomato - 1
• Chilli powder- 1/2 tbsp
• Turmeric powder - 1 tbsp
• Pepper corns - 1 tbsp
• Cumin - 1tbsp
• Fennel seeds - 1/2 tbsp
• Coriander powder-1 tbsp
• Red chillies - 2
• Small onion - 4
• Garlic - 5
• Coriander leaves - few 
• Salt to taste

The Preparation method:

• wash the chicken nicely. Pressure cook the chicken along with the minced onion, tomatoes and chili powder adding 5 cups of water. Add the turmeric powder and half the salt needed. Wait for a whistle and then simmer the flame. Cook for anotherfew minutes and switch off the stove.
• Prepare rasam powder by grinding fennel seeds, pepper corn, small jeera ,chilies  ,coriander powder, garlic and onion and grind together without adding water.
• Open the cooker. Strain the rasam and keep aside.
• Now keep the kadai in the stove.In ½ teaspoon oil season the rasam with ½ teaspoon of small jeera and curry leaves. Pour the rasam into the kadai. Add the rasam powder and the salt needed. Bring the rasam to a nice boil and switch off the stove.
• The strained out chicken pieces can be added to the chicken fry if you prepare one separately in the final stage and mixed well or you can fry the pieces with little onion, tomatoes and chili powder.
• The rasam can be garnished with coriander leaves while serving.

Ghee Rice with Malabar Chicken Curry

Ghee rice / Neychoru is a Malabar delicacy, a semi version of a biriyani,and is usually taken along with another equally popular dish - the Malabar Chicken Curry.

What you need for Ghee rice:

• Basmati rice - 2 cups
• Ghee  - 4 tbsp
• Onion - 1 thinly Sliced 
• Cinnamon  - 2 piece
• Cloves  - 4
• Cardamom - 2
• Fennel Seeds - 1/2 tbsp
• Star Anise  - 2
• Bay leaves  - 2
• Cashews -10 pieces
• Raisins -20 pieces
• Fried Onions  - 1/4 cup  (you can fry thinly sliced onions at home)
• Salt to taste

The preparation method:

• Soak Basmathi rice for 15 minutes to half an hour. Wash and drain the rice and keep aside.
• Heat 2 tbsp ghee in a deep pan. Add fennel seeds, cinnamon, bay leaves, cardamom, cloves and star anise. Saute for 2-3 minutes.
• Add onions and saute until translucent.
• Add the drained rice to the pan and stir fry for few minutes until the rice begins to change color.
• Add water to the pan along with salt and mix well. Bring it to a boil.
• Reduce heat to medium low and cover the pan with a tight lid. Cook for around 10 minutes until the rice is cooked and all water has been absorbed.
• Switch off the stove and keep the rice covered for another 10 minutes.
• Meanwhile, heat 2 tbsp ghee in another frying pan and add cashews and raisins. Saute until cashews are lightly brown and the raisins become plump. Drain and keep aside.
• Add thinly sliced onion in to the same pan and  deep fry .Add more ghee for frying.
• Add half of the fried cashews, raisins and fried onion to the cooked rice and mix everything gently.
• Garnish the Rice with the remaining fried cashews, raisins and onions.
• Tasty ghee rice is ready to have with Malabar Chicken Curry( see recipe below).

What you need for Malabar chicken curry :

• Chicken – 500 gm
• Small onion- sliced - 1/2 cup 
• Red chilli powder -2 tbsp
• Coriander powder  – 2 tbsp
• Ginger – 1 piece  
• Garlic – 4 pods 
• Coconut – 1/2 shell  grated
• Onion - 2 big  thinly sliced
• Green chili – 2 slit 
• Tomato – 2 chopped
• Turmeric powder – 1/2 tbsp
• Curry leaves - few
• Coriander leaves -few 
• Salt to taste

The preparation method:

• Dry fry coriander powder and chilli powder for few minutes.Add shallots,curry leaves ,ginger and garlic in to it.Pour some coconut oil for frying this.Saute for some time.Add grated coconut, mix well. Fry it till the coconut becomes golden brown. Let it cool for sometime. Add enough water to the cooled coconut mixture and grind to a smooth paste.
• Heat oil in a pan and add thinly sliced onion ,curry leaves ,salt and green chili. When onion is fried well add tomato. When tomato becomes soft add turmeric powder. stir for a few minutes. Add the ground paste to this and mix well. Add cleaned chicken pieces to this, combine well and add enough water for the chicken to cook. Cover and cook in low flame and stir in between and cook till the chicken is done.
• Garnish  with curry leaves and coriander leaves
• Yummy malabar chicken curry is ready to be served with ghee rice.

Meat rice/Erachi choru

Erachi choru is a popular Malabar cuisine. This is similar to Biriyani but made with less spices and made with plain rice instead of Basmati rice. 


What you need to make Meat rice:

• Boiled rice - 2 cup
• Chicken - 1/2 kg
• Onion - 3 chopped
• Tomato - 2 chopped
• Green chilli - 4 chopped
• Ginger garlic paste- 2 tbsp
• Pineapple - 4 piece
• Curd - 1 cup
• Coriander leaves - few
• Garam masala powder - 1 tbsp
• Mint leaves - few
• Coconut oil - 4 tbsp
• Whole garam masala - each 1 piece
• Turmeric powder - 1 tbsp
• Lemon - 4 tbsp
• Salt to taste

The preparation method:

• Mix chicken pieces, onion,tomato,ginger garlic paste,turmeric powder,green chilli,pine apple, curd ,lemon,coconut oil coriander leaves and salt in a bowl.Mix well and keep it aside for half hour.
• Cook the above marination in a pan for about 20 minutes and make sure the meat is not broken.
• In an another pan , cook the rice with  whole garam masala ,salt, turmeric powder,coriander leaves ,mint leaves and coconut oil till the rice is 75 % cooked.
• Add the cooked rice to the chicken mixture and cook in slow flame till the rice is fully cooked.Finally sprinkle garam masala powder and coconut oil on the top. Put a tight lid on the pan and switch off the gas.
• Very tasty Erachi chor / Meat rice is ready to be served with raita

Madurai Kari Dosa

Madurai is sometimes called Thoonga Nagaram (the city that never sleeps) because it has the appearance of operating twenty four hours a day.Unusually for India, a large number of the city's food outlets remain open well past midnight. One of the most popular restaurant in Madurai is Simmakkal Konar Kadai, which serves the best mutton dosa in town. The combination of the fermented rice and lentil batter, egg, chilli mutton and coconut chutney will definitely win any non-veg lover's heart. We have made our Kari( variation of curry) dosa from chicken rather than mutton. This a 2 step process. First , we prepare a thick chicken curry and then top it on the dosa.


What you need to prepare Chicken Curry :

• Chicken - 1/4 kg finely minced
• Onion - 2 chopped fine
• Tomato - 1 chopped fine
• Green Chilli - 1 slit
• Ginger-Garlic paste - 1 
• Coconut - 1/2 cup
• Cashew - 5-6 pieces
• Turmeric powder - a pinch
• Chilli powder - 1 tbsp
• Garam Masala powder - 1 tbsp
• Coriander powder - 2 tbsp
• Pepper Powder - 1 tbsp
• Curry leaves - few leaves
• Coriander leaves - few leaves
• Salt to taste

The preparation method for Chicken Curry:

• Make a fine paste of coconut and cashew in blender by adding little water and keep it aside.
• Heat oil in a heavy-bottomed vessel and add the chopped onions and curry leaves. Saute till the onions turns golden brown. You can add salt at this stage to quicken the process.
• Add the ginger-garlic paste and saute till the raw smell goes off. 
• Add the chopped tomato and mix well. Keep stirring till all the individual pieces of onion and tomato are mashed.
• Add all the powders and mix well.Ensure the powders don't get burned.
• Now add the chicken pieces and cook till the chicken is almost done.
• Pour the coconut- cashew paste to this. This will thicken the gravy.
• Cook till chicken is well done. Add the coriander leaves on top and keep this aside.

What you need to prepare Kari Dosa :

• Dosa batter - 2 cup
• Egg - 2 beaten well
• Chicken Curry - 1 cup
• Oil for smearing

The preparation method for Kari Dosa:

• Mix the chicken curry and the beaten eggs in a bowl.
• Take a ladle full of  batter and spread on a hot tawa in a thick but small dosa. Smear littleoil on the sides and the top.
• Spread the chicken+egg mix on the top. Cook on one side for a minute on medium flame.
• Flip it over carefully without breaking the dosa. Cook on this side till well done.
• Tasty Chicken Kari Dosa is ready to be served with chutney or chicken gravy.

Andhra Kodi masala

A traditional chicken (Kodi in telugu) curry from Andhra Pradesh.This is very simple yet tasty recipe.The twist in this recipe is that almost all ingredient for this dish is added in the marination process itself.

What you need for Kodi Masala:

• Chicken - 1/2 kg cut into small cubes
• Onion - 2 chopped
• Tomato - 2 chopped
• Green chilli - 2 chopped
• Ginger garlic paste - 2 tbsp
• Curry leaves - few
• Coriander leaves - few
• Whole garam masala -2 piece each of cloves,cinnamon, cardamom,star anise,bay leaf.
• Turmeric powder- a pinch
• Chilli powder - 2 tbsp
• Garam masala powder - 1 tbsp
• Salt to taste

The preparation method:

• Marinate the chicken with ginger garlic paste,salt ,turmeric powder and chilli powder.
• Add onion,tomato,green chilli,curry leaves ,coriander leaves and whole garam masala to this.
• Mix well and marinate all the ingredients together for about 30 minutes.
• Heat a kadai and add the marinated ingredients together (no oil or water at this stage).
• The chicken will get cooked in its own moisture. 
• Once the chicken is half cooked, add oil and mix well.
• Add garam masala powder and cook till the chicken is well done.
• Garnish with coriander leaves.
• Very easy and spicy Kodi masala is ready to be served with rice or chapatti.

Chicken 65

Chicken 65 is a probably the most popular chicken snack. According to Wikipedia , while the name "Chicken 65" is universally used to refer to the dish, there are many different stories for how the name came about. It is generally acknowledged that no one knows which (if any) of these anecdotal theories are correct

• The 65 in the Chicken 65 represents the year it was introduced by the famous restaurant in Chennai called "BUHARI HOTEL". Hence the name "Chicken 65". They also serve Chicken 78, Chicken 82, Chicken 90 which are all introduced in those years.

• The number 65 is variously said to be the number of days taken to prepare the marinade or the year of the dish's creation. (However, 65 days of marination would mean that the chicken would start to decompose or if it was frozen then it would lose its taste and freshness). One account claims that the dish emerged as a simple meal solution for Indian soldiers in 1965. Other accounts claim that an enterprising hotelier targeted macho diners with a 65-chilli recipe and named the dish accordingly. 

• It is also told that the name Chicken 65 is evolved from the age of the chicken used to prepare this dish. The original recipe called for Chicken 65 was prepared using chickens which were 65 days or roughly over 2 months old. Since this is a bar-snack, young and tender fried chicken goes as a good starter with wine. (Skeptics of this origin argue that typically a young tender chicken is just 25-35 days old and not 65 days. At 65 days the chicken would be old and fat.)

• The name Chicken 65 relates to the number of pieces the whole chicken is cut up into before cooking. (However, it has been suggested humorously that cutting a whole chicken into 65 pieces would make it a Minced Chicken and not chicken 65.)

• Because of India's large number of chicken preparations, each preparation was given a number instead of an independent name. Chicken 65 came about as part of this numbering system.

What you need for Chicken 65:

• Chicken - 500gm 
• Kashmiri Chilli Powder - 1 tbsp
• Turmeric Powder -  1/2 tbsp
• Ginger Garlic Paste  - 1    tbsp
• Curd  - 2tbsp
• Lime Juice - 1tbsp
• Corn Flour - 2 tbsp
• Maida -  1tbsp
• Egg  - 1 
• Chicken fry Masala powder - 1 tbsp
• Curry Leaves - few 
• Oil for deep frying -   1  cup
• Salt to taste

The preparation method:

• Wash the chicken and cut them into small cubes.
• Mix together all the ingredient (except oil and curry leaves) and make a fine paste.
• Marinate the chicken pieces with above paste and keep it in refrigerator for an hour.
• Heat oil in a wok and deep fry it.
• Garnish with fried curry leaves and serve it hot.