Green Chicken Masala

TOTAL TIME: 45 MIN

SERVINGS: 4 TO 6
Ingredients:
2 cups cilantro leaves
1 cup mint leaves
1 jalapeo, coarsely chopped
4 garlic cloves, crushed
1/4 cup fresh lemon juice
1/2 cup water
2 tablespoons canola oil
1 onion, finely chopped
8 skinless, boneless chicken thighs (1 3/4 pounds), cut into 1-inch pieces
1 1/2 teaspoons turmeric
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 cup unsweetened coconut milk
Kosher salt
In a blender, combine the cilantro, mint, jalapeo, garlic, lemon juice and
water and puree until smooth.
In a large, deep skillet, heat the oil. Add the onion and cook over moderately
high heat, stirring frequently, until softened, about 5 minutes. Add the
chicken and turmeric and cook, stirring occasionally, until golden in spots,
about 7 minutes. Add the cinnamon, cardamom and cloves and cook for 1
minute. Add the cilantro puree and coconut milk, season with salt and bring
to a boil. Simmer over low heat until the sauce is slightly reduced and the
chicken is tender, about 15 minutes. Serve with basmati rice.

Chettinad Style Chicken Curry

I first had this fiery, deeply flavorful chicken dish as a friends home along
with dosas and ever since hooked to it. I was told its a traditional Chettinad
chicken curry and that there are quite a few variations to this recipe. In
todays version, chicken is simmered in coconut milk and gets its unique
flavor from a blend of quite a few spices like fennel seeds, coriander seeds,
poppy seeds, pepper corns, cardamoms and cumin to name a few.
Chettinad Chicken Curry
Quite a bit of preparation goes into the making of this curry and there is no
short cut method and if you have the time and the ingredients on hand, only
then venture to prepare and please dont compromise with the ingredients if
you want that authentic chicken curry flavor.
Prep: 20 mts, Cooking Time: 25 mts
Serves 5-6 persons
Ingredients:
1 kg chicken, washed and cut into medium sized pieces
1 cup small onions, shallots (sambar onions)
1 cup chopped tomatoes
1/2 tsp turmeric pwd
10-12 curry leaves
1 cup coconut milk (extract from 1/2 coconut)
fresh coriander leaves for garnish
salt to taste
1 tbsp oil
Make a paste:
2 green chillis
8 garlic flakes
1 ginger
1 tsp poppy seeds (soak in warm water for 10 mts)

Roast and make a powder:

1/2 tsp pepper corns
1/2 tsp cumin seeds
3/4 tsp fennel seeds
1 1/2 tbsps coriander seeds
6-8 dry red chillies
2 cardamoms
1 cinnamon
6-7 curry leaves
1/2 tsp oil
Drizzle a vessel with oil and roast the cumin seeds, coriander seeds,
peppercorns, fennel seeds, red chillis, cardamoms, cinnamon and curry
leaves on medium heat stirring constantly for 2 mts. Remove from fire, cool
and grind to a powder.
Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep
aside.
Heat oil in a cooking vessel, add the small onions and curry leaves and saute
till transparent.
Add the ground paste and cook for a minute before adding the chicken and
cook on high heat for approx 4 mts and do stir the chicken once in a while.
Reduce to medium heat, add salt, turmeric pwd and tomatoes and combine
well. Let the chicken cook in this for 4-5 mts, uncovered.
Now add the coconut milk and transfer the contents to a pressure cooker.
Pressure cook for 4 mts or until one whistle. Open lid and combine well.
Finally add the ground masala pwd and cook for 3 mts. Turn off heat and
garnish with fresh coriander leaves.
Serve hot with white steamed rice, biryani, chapatis or dosas.

Goan Chicken Vindaloo

About this recipe: A chicken vindaloo from Goa. It's made with chicken legs

which absorb the flavours better but you could use chicken breasts. Cubes of
potatoes are deep fried and added to the curry near the end. Serve with hot
rice.
time- 2.30 hrs
Serves: 4
Ingredients:
900g skinless chicken drumsticks
75 ml vegetable oil
2 onions, finely chopped
4 large cloves garlic, minced
2cm piece fresh ginger, peeled and minced
3 tablespoons white vinegar
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon freshly ground black pepper
salt to taste
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
8 dried curry leaves
1/2 teaspoon black mustard seeds
60ml water
945 ml vegetable oil for frying
1 large potato, peeled and cut into 2.5cm pieces
2 tablespoons distilled white vinegar
Method
Prep:30min Cook:1hr Extra time:1hr marinating Ready in:2hr30min

Cut a few shallow slits into each chicken drumstick and place into a
resealable plastic bag; set aside. Heat 5 tablespoons of vegetable oil in a
large pot over medium-high heat. Stir in the onion, garlic and ginger. Cook
and stir until the onion has turned golden brown, about 7 minutes. Remove
the pot from the heat, and use a slotted spoon to scoop the onion mixture
into a blender. Leave as much oil in the pot as you can, and set aside for
frying the spices later. Add 3 tablespoons white vinegar, coriander, cumin,
garam masala, black pepper, salt, turmeric and cayenne pepper. Puree until
smooth, then pour into the bag with the chicken; mix until the chicken is
evenly coated and squeeze out excess air. Marinate at room temperature for
1 hour, or in the fridge for 3 hours or longer.
After the chicken has marinated, heat the oil left in the pot over high heat;
stir in the curry leaves and mustard seeds. Once the mustard seeds have
finished popping and have turned grey, remove the chicken from its
marinade, and cook until browned on all sides, about 5 minutes. Pour in the
remaining marinade and water. Bring to a simmer, then reduce heat to
medium-low, cover and simmer 20 minutes.
Heat oil in a deep-fryer or large saucepan to 190 degrees C.
While the chicken is cooking, deep fry the potato cubes until golden brown.
Drain on kitchen paper. Once the chicken has cooked for 20 minutes, stir in
the potatoes and 2 tablespoons of white vinegar. Cover and continue to
simmer until the chicken is no longer pink at the bone, at least more 10
minutes.

garlic chicken
This garlic chicken makes a perfect starter or a side to make a meal exotic.
My new found trick to tenderize the chicken which I learnt from my chicken
majestic, works well for this recipe too. I soaked the chicken strips overnight
in buttermilk along with salt and pepper. I was surprised at this soft, tasty and
tender chicken, all without deep frying and it is egg free too. I am yet to try
baking this. This is not any restaurant style chicken dish but it tastes
awesome and is ideal for a home preparation.

garlic chicken can be prepared in just 20 mins excluding the marinating time.

To make the spice paste, I just followed my hyderabadi paneer 65 recipe. You
can tweak it a bit to suit your taste. For me this turns out perfect.

Note for those who cannot blend and make a paste: mix red chili powder,
chopped and crushed garlic, vinegar, sugar, salt and 1 tbsp. water. Use this
paste for marinating.
Prep time
6 hours
Cook time
20 mins
Total time
6 hours 20 mins
Ingredients:
Marination
300 grams of chicken strips or boneless cubes
4 tbsp. Yogurt / dahi / curd (do not use sour yogurt)
Salt very little
Generous pinch of pepper
Seasoning
2 tbsp. Oil
1 sprig curry leaves
tsp cumin
1 onions chopped finely
Ingredients for Chili garlic sauce (this can be prepared in larger quantity and
refrigerated)
5 red chilies
5 garlic cloves
tbsp. Vinegar
tsp sugar (optional)
Salt to taste

Water 15 to 30 ml (lesser, better) to make a paste

Garnish
Coriander leaves few
Onion wedges or rings
Lemon
Instructions
Mix yogurt, salt and pepper with to cup water. Beat well and set aside
Wash chicken and soak it in the above prepared butter milk for overnight in
the refrigerator
Blend and Make a paste of the ingredients mentioned for chili garlic sauce
Drain up the buttermilk and add the prepared sauce. Mix well and leave it for
5 minutes. If you want to prepare it at a later time, you can put it back in the
refrigerator.
Heat a pan with oil, add cumin and curry leaves, saut till the cumin begins to
splutter.
Add the onions and fry till golden.
Add the chicken and fry on a high heat for 2 to 3mins. When you see the
chicken turning white, cover it with a lid and lower the heat and cook till the
chicken turns tender. This barely takes 5 mins if you are using strips
Remove the lid and fry till the moisture evaporates and the sauce begins to
cling to the chicken. The longer it is roasted, the sauce becomes more
aromatic and tastier but the chicken tends to lose its tenderness. So take off
from the heat when it is of your liking. Take care not to burn, garlic burns
faster.

Ladakhi chicken curry recipe

A typical Ladakhi preparation, this simple yet fragrant chicken curry is a
recipe of Yeshi and Paul, the chefs at the Stok house in Ladakh.
Preparation time 5 mins

Cooking time 45 mins

Serves 4 people
Ingredients:
2 Red onions, roughly chopped
8 Cloves garlic, roughly chopped
1 tbsp Roughly chopped ginger
2 Green chillies, roughly chopped
3 Ripe tomatoes, roughly chopped
1 tsp Chilli powder
2 tbsp Vegetable oil
800 g (28.2oz) Chicken breast fillet, sliced into thin strips
2 tsp Salt
2 tbsp Chopped coriander leaves
tep-by-step
Put the onion, garlic, ginger, chilli, tomato and chilli powder into a food
processor and blend ?until smooth.
Heat the oil in a frying pan and add the chicken. Fry over a medium heat for 1
minute only, then remove from the pan and set aside.
Tip the onion and tomato paste into the same pan and fry over a medium
heat for 40 minutes until softened and sauce-like, adding a little water if it
appears too dry.
Add the chicken and stir into the sauce until well coated. Cook for 3 minutes,
then season with the salt and remove from the heat. Stir through the fresh
coriander and serve hot with steamed rice.