Pepper chicken (my way)

Ingredients

Chicken 250 Gms

Ginger garlic paste 1 tsp

Onion diced 2

Tomato 1

Capsicum 1 diced

Chilli powder ½ tsp

Garam masala ½ tsp

Pepper powder 2 tbsp (grind coarsely)

Curry leaf & coriander leaf few

Salt and oil as required

Preparation

1.      In a pan add oil, onion and ginger garlic paste.

2.      Sauté well

3.      Add chicken, chilli powder, garam masala, salt and half of the pepper powder

4.      Allow to cook with lid closed

5.      When it is ¾ cooked, add tomatoes, curry leaf, coriander leaf and capsicum

6.      Toss well

7.      Once oil starts separating, turn off the flame

8.      Add remaining pepper powder and adjust salt

9.      Toss well and serve

Perfect with rotis

Goes with rice too

Chicken chukka(simpler version)

Ingredients

 Chicken 500 Gms

Fenugreek seeds 1 tsp

Curry leaf few

Onion chopped 1

Ginger pounded 1 tsp

Garlic chopped 1 tbsp

Turmeric powder ½ tsp

Chilli powder 2 tsp

Coriander powder 2 tsp

Garam masala 1 tsp

Tomato chopped finely 2

Salt and oil as required

Preparation

1.      In a pan add oil, fenugreek seeds and curry leaf

2.      Add onion, ginger, garlic, chicken and sauté well

3.      Add salt and turmeric powder.

4.      Allow to cook in low flame with lid closed

5.      Once ¾ cooked, add chilli powder, coriander powder and garam masala. Toss well

6.      Allow to cook in low flame with lid closed till done

7.      Once done add tomato and cook with lid closed

8.      Once the tomatoes blend well with chicken, toss once

Serve with rotis

Can  serve as a wrap

Lemon chicken

Ingredients

Chicken 500 gm

Onion 1

Garlic  8- 10 cloves

Ginger 1 inch

Dry red chilli 4-5

Curd 1 cup

Lemon 1

Turmeric powder ½ tsp

Cumin powder 1 tsp

Garam masala 1 tsp

Salt and oil as required

Preparation

1.      Grind onion, garlic, ginger, dry red chilli to a smooth paste

2.      To it add cumin powder, garam masala,turmeric  powder,salt,curd and lemon juice to it

3.      Mix well and add chicken to it

4.      Marinate it in refrigerator

5.      In a pan add a tsp of oil and add marinated chicken to it

6.      Cook in low flame

7.      Stir intermittently

8.      Cook till done

Serve with rice

Goes well with  white breads

Chicken paella (spanish chicken rice)

Ingredients

Basmati rice 3 cups

Chicken 400 gms (can use boneless or thighs or drumstick)

Capsicum 1 diced

Tomatoes 3

Onion sliced 1

Garlic paste 1 tsp

Green chilli chopped 1

Pepper powder 2 tsp

Turmeric powder ½ tsp

Salt as required

Olive oil 2 tbsp

Preparation

1.      Marinate chicken with salt and pepper powder for an hour

2.      Shallow fry it in oil till outer turns brown( u can deep fry too)

3.      In a pressure pan add oil, onion, capsicum  and  chilli

4.      Just toss once

5.      Add tomatoes and cook till mushy

6.      Add garlic paste, turmeric , rice and fried chicken

7.      Add about 6 cups of water and salt

8.      Close the pan

9.      When air starts coming out, put whistle and cook in low simmer flame for 10 minutes

10.  Once the pressure settles down , fluff rice with a fork

11.  If needed add pepper powder to the top

Pan fried chilli chicken (healthier version) less oil

Ingredients

Chicken 500 gms (preferably boneless)

Onion diced 2

Capsicum diced 1

Garlic chopped 10

Ginger garlic paste 1 tbsp

Egg 1

Green chilli sauce 2 tbsp

Soy sauce 2 tbsp

Vinegar 1 tsp

cornflour ¼ cup

Pepper powder  2 tbsp

Green chilli slit 4-6

Salt as required

Olive oil 4 tbsp

Preparation

1.      Marinate chicken pieces with ginger garlic paste,half of chilli sauce,soy sauce, pepper powder, salt, corn flour and beaten egg  for an hour in refrigerator

2.      In a pan add 3 tbsp of oil, to it add marinated chicken and toss such that chicken gets coated well with cornflour mixture

3.      Allow it to cook brown

4.      Keep aside

5.      In a pan add 1 tbsp of oil, garlic, onion , capsicum and green chilli

6.      Toss till onion turn transparent

7.      Add fried chicken, toss once

8.      Add remaining sauces, vinegar,salt and pepper

9.       Toss well

Serve hot

Kongu tomato chicken

Ingredients

Chicken 500 gms

Onion 2

Tomato 3

Garlic 10 pods

Ginger 1 inch

Cumin seeds 1 tsp

Pepper corns 1 tsp

Dry red chilli 4-6

Fennel seeds 1 tsp

Curry leaf 2 sprigs

Turmeric powder

Salt and oil as required

Preparation

1.      Grind 1 onion, tomato,ginger, garlic, pepper, cumin and dry red chilli into paste

2.      In a pan add oil, fennel seeds, curry leaf and chicken

3.      Saute till it oozes out water

4.      Add salt and turmeric powder

5.      Once the water dries up, add ground paste and ½ cup of water

6.      Allow to cook till done

Serve with rice

Goes well with indian breads

Ambur chicken Briyani(using pressure cooker) my way

Ingredients
Basmati Rice  3 cups
Onion Chopped 1
Tomato chopped 1
Green Chilli Slit 2
Bay Leaf 1
Cardamom 2
Clove 3
Cinnamon 1 inch
Oil and salt as required
For marination
Chicken 8 pieces of medium size
Curd 3 tbsp
Chilli powder ½ tsp
Coriander powder ½ tsp
Coriander mint leaves chopped 4 tbsp
Vinegar 1 tsp
Marinate chicken with above ingredients for ½ hour
To grind
Onion ½
Cinnamon 1 inch
Cloves 4
Garlic 10 pods
Ginger 1 inch
Grind to coarse paste

Preparation
Wash and soak rice in 5 cups of water for 20 min
In a pressure pan add oil, cinnamon, cloves,cardamom,bayleaf and onion.saute well
Add ground paste and tomato
Sauté well till oil seperates
Add marinated chicken and cook till oil oozes out
Strain rice and reserve water
Add rice and toss well till rice coats well with masala
Add reserved water and add salt
Close the pan lid
When pressure starts coming out, put the whistle and cook for 10 minutes in simmer
Serve hot with raita

Ambur chicken gravy

Ingredients
Chicken 250 gms
Onion sliced 1
Green chilli 2
Garlic 6-8 pods
Ginger 1 inch
Pepper corns 1 tsp
Cumin seeds 1 tsp
Fennel seeds 1 tsp
Cinnamon 1
Cloves 2
Tomato 1
Curry powder 1 tsp (kulambu milagai tool)
Coriander leaves for garnishing
Salt and oil as required
Preparation
In a pan add oil, onion, garlic, ginger and green chilli. Sauté well
To it add pepper corns, cumin seeds, fennel seeds, cinnamon and cloves. Sauté once
Finally add tomato and toss once
Allow it to cool and grind to a fine paste
In a pan add oil, ground paste, chicken , curry powder and salt
Add little water, allow it to cook
Once done, garnish with coriander leaves.

Chettinad chicken gravy (with coconut)

Ingredients

Chicken 500 Gms

Onion sliced thinly 1 big

Tomato chopped 2

Dry red chilli 8-10

Fennel seeds ½ tsp

Turmeric powder ½ tsp

Chilli powder 1 tsp

Coriander powder 1 ½ tbsp

Coriander leaf chopped 2 tbsp

Oil and water as required

To grind

Coconut grated 1/2 cup

Roasted Bengal gram 2 tbsp

Ginger 1 inch

Garlic 10 pods

Fennel seeds 2 tsp

Grind to a fine paste by adding water

Preparation

1.      Clean and keep aside the chicken pieces

2.      In a pan add oil, fennel seeds, curry leaf, dry red chilli and onion

3.      Sauté well and add chicken, salt and tomato

4.      Sauté till it turns white

5.      Add ground paste and toss well

6.      Add about  2 cups of water

7.      Allow it cook with lid closed

8.      Once done bring it to boil to get desired consistency

9.      Once done add coriander leaves and mix well

Serve with rice, rotis or briyani

Authentic Thanjavur Chicken Gravy (Thanjavur Podi Kozhi Kulambu)

Ingredients

Chicken 500 gms

Onion sliced thinly 3

Tomato ripen 3

Fennel seeds 1 tsp

Ginger garlic paste 2 tsp

Curry leaf 2 sprigs

Turmeric powder ½ tsp

Chilli powder 1 tsp

Coconut grated ¼ cup

Salt and oil as required

To grind

Fennel seeds 2 tsp

Cumin seeds 2 tsp

Pepper corns 2 tsp

Coriander seeds 3 tsp

Dry red chilli 10

Parboiled rice 2 tsp

Dry roast above ingredients and grind coarsely into powder

Preparation

1.      Grind coconut and ½ tsp of fennel seeds into smooth paste

2.      In a pan add oil, ½ tsp of fennel seeds, curry leaf, onion and ginger garlic paste. Sauté well until onions are transparent

3.      Add tomato, salt, turmeric powder and chilli powder

4.      Sauté till oil oozes out and tomatoes blend well

5.      Add chicken and sauté till it turns white

6.      Add coconut paste, ground powder  and water

7.      Add water to make your desired consistency of gravy

8.      Allow it to cook

9.      Once done, adjust for your spice level(adjust ground powder as per your needs)

Serve with piping hot rice

Perfect with rice

Also goes with Indian breads