Vellore Nawabi Chicken kurma

Ingredients

Chicken ½ kg

Coconut grated ½ cup

Poppy seeds 4 tsp

Tomato 2

Ginger garlic paste 1 tsp

Green chilli 4

Onion chopped 1

Cinnamon 1

 cloves 2

cardamom 2

fennel seeds 1 tsp

chilli powder 1 tsp

turmeric powder ½ tsp

coriander powder 3 tsp

curry leaf 1 sprig

salt and oil as required

coriander leaves for garnishing

preparation

1.     Make a fine paste of coconut and poppy seeds

2.     In a pan add oil,cinnamon,cloves,cardamom,fennel seeds,curry leaf,onion,ginger garlic paste and tomato.saute well

3.     Add chicken,chilli powder,coriander powder,turmeric powder ,green chillies,salt and water

4.     Cook till chicken is done

5.     Add coconut paste

6.     Once it starts boiling,turn off the flame

7.     Finally add coriander leaves

Goes well with ghee rice,jeera rice or rotis

Marthandam Chicken chops

Ingredients

Chicken ¼ kg

Ginger 1 inch

Garlic 6 pods

Coconut grated 4 tbsp

Coriander seeds 1 tbsp

Peppercorns 1 tbsp

Dry red chilli 2

Fennel seeds 1 tsp

Cumin seeds 1 tsp

Turmeric powder 1//2 tsp

Oil and water as required

Preparation

1.     In a pan add oil and roast coriander seeds,pepper corns,dry red chilli,cumin seeds and fennel seeds.keep aside

2.     Then add oil and roast coconut,ginger and garlic

3.     Now make paste of the roasted items by adding little water

4.     In a pan add oil,chicken,turmeric powder,salt and ground masala paste and ¼ cup of water

5.     Cook till water dries up

6.     Turn off the flame and allow it to cool

7.     Deep fry  the chicken pieces till crispy in low flame

8.     Do not cook in high flame,coconut may get burnt

Serve hot

hi all

hi my dear blog readers and blogger associates,
                                           sorry for a interruption in my blogging session. actually had a break for a while.
we had a fasting session in the month of karthigai (tamil month).. and now i have come up with my routine recipe blogs of tamilnadu regional cuisine.... enjoy cooking and do have a touch with my blogs as before...

                                                                  thank you
                                                           happy cooking