Chicken Lollypop

Chicken Lollypop - Suresh Sawant
Chicken lollypop pcs 7 / 8
Marinated with
Ggarlic Paste 2 t spoons or as req
Red chilly Powder 2 t spoons or as req
Soya sauce 2 t spoons
Salt as per taste
Peeper powder 1 / 2 tspoons or as req
Green Coriander chopped
Coriander powder 2 t spoons
Cumin powder 1 t spoon
Turmeric Powder little
Garam masala powder 1 t spoon or as req
Mix all above items and marinate the chops for 1 hour.

Eggs 2 whipped with salt turmeric powder kashmiri red chilly powder green coriander chopped soya sauce little
Corn flour and make a perfect coating
In a kadhai add oil and heat it
Dip the marinated chops in ready paste and put in kadhai.
Fry the pieces on medium flame
When done from one side
Turn to other side and fry till become golden red coloured and cryspy
As like fry all the pieces.
When done transfer to a tissue paper plate.
Your Chicken lollipops are ready to serve

Chicken Tikka

Chicken Tikka - Samatha Shenoy

Recipe:

For 500 gms boneless chicken...
Make a marinade of 1 tbsp Ginger Garlic paste, 1 tbsp Besan , 1 tbsp chilli powder , 1 tbsp Tandoori masala, 1 tsp olive oil ( you could use butter ) , 4 to 5 tbsp of yoghurt and salt to taste.
Apply on chicken and keep refrigerated for 3 to 4 hours.
Grill in OTG , alternatively you could grill on a gridded pan.

Malwani Chicken Sukka

Malwani Chicken Sukka - Nutan Shenoy Kini

Recipe :

Ingredients :

• 1 kg chicken
• 2/3 cup yoghurt
• 1 tsp turmeric powder
• 2 tsp red chilli
• 1 tsp garlic paste
• Salt to taste
• 1 tsp lime juice
• 2 tsp corn or peanut oil
• 1 bay leaf
• 2 cinnamon sticks
• 6 cloves
• 1/2 tsp crushed black pepper
• 2 medium onions, chopped
• 2 tsp grated coconut
• 1 large tomato, chopped
• 2 tsp oil
• 1 tsp coriander leaves

Method :

• Mix turmeric powder, red chillies, garlic paste, salt, and lime juice with curd. The marinade is ready.
• Add the cut chicken pieces to the marinade and leave aside for half an hour.
• Heat oil in pan. Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Saute till onions turn translucent.
• Add grated coconut. Saute till coconut color changes.
• Add tomatoes. Cook for 10 minutes. Cool and puree the mix in a blender.
• Heat oil and add the marinated chicken to the pan. Cook for 25 minutes on low fire. Stir regularly.
• Add paste and simmer on low flame for five minutes.
• Malvani chicken is ready. Garnish with coriander leaves.
• Serve hot with rice or rotis.

Pepper Chicken

Pepper Chicken - Vidya Nayak Shenoy

Recipe :

• Marinate chicken with ginger + garlic + green chilli + coriander leaves ( all ground to fine paste ), salt + turmeric pd.. for 1/2 hr.. Now cook the chicken till done.. 
• In a kadai heat 2 tbsp oil add pepper pd n 1 cup curry leaves saute for a while add the chicken stock n bring it to boil when the water is less add the chicken pieces n cook again till it is almost dry..

Chicken Sukha

Chicken Sukha - Nutan Shenoy Kini

Recipe :

• Thinly slice onions. Grate dry coconut (sukha khopra). Dry roast. 
• Marinate chkn with turmeric chilly powder lime juice gg paste thick curds n salt. 
• Keep aside. In a kadhai, add oil. Saute 1 piece cinnamon, 1 black cardamom, 1 bay leaf, 2-3 cloves n 1 green elaichi. When it splutters, add sliced onions. 
• Fry till well-browned. Add 2 tbsp milk when half fried so that the onions dont get burnt brown. Now add sm gg paste. Fry fr 2 min till raw smell disappears. 
• Add the chicken. Mix well. Cover and cook. Turn the flame to hi to burn off any excess water. Add the roasted coconut. Mix. Cover n cook for five min adding kala masala if avlbl or Everest Garam Masala. Mix well. Garnish with chopped coriander leaves n serve with jeera rice or rotis.

Adraki Chilli Chicken

Adraki Chilli Chicken - Nandini Kini

For the recipe, Please follow this link, http://kiniskitchen.blogspot.in/2015/03/adraki-chilli-chicken.html

Chicken Urval

Chicken Urval - Pai Bhavana

Recipe 

• Grind tamarind, fried red long chillies 25no, 8 garlic cloves lil ginger to a fine paste.
• Marinate chicken with ginger garlic paste turmeric and salt. Keep it marinate for an hour. 
• In a pan add lil oil fry 1 medium sized onion afterwards add the ground masala fry till oil separate. Now add chicken stir well cook till done. No need of adding water alow it to boil in masala.
• In a pan heat some ghee add red long chillies cashew and lots of curry leaves fry them untill it turn crisp keep side,when chicken is done u can add this on urval as thadka.

Coorgi Chicken Fry

Coorgi Chicken Fry - Vinitha Kamath Wagle

Ingredients:

250 Gms Chicken( have used boneless)
3-4Medium sized Onion sliced
7-8 garlic chopped
Small pc of ginger chopped
1-2 tspn Chilly Powder( as per your taste)
2 tspn Coriander powder
1 tspn Garm masala powder/meat masala powder
Salt to taste
Oil

Method: 

Clean chicken & marinate it with little salt, chilly powder, coriander powder & garam masala powder for at least 1/2-1 hr.
Heat oil in a pan add onion, ginger, garlic & fry till golden brown. Keep aside.
Same pan add marinated chicken & cook till done. Saute it till the water dries & oil leaves the pan. Then add the fried onion & saute for few mins.
Coorgi fry is ready. Can be served as starter

Chilly Chicken

Chilly Chicken - Nutan Shenoy-Kini

Recipe:
Marinate chicken with gg paste lime juice chilly pwdr kashmiri chilly pwdr n salt. Set aside for half an hour. In lil oil, fry the chicken turning over intermittently. Plz dont deep fry. I did it in a nonstick pan. Now make a mixture of half maida n half cornflour. Add soya sauce chilly pwdr kashmiri chilly pwdr salt n lil vinegar. Coat all the chicken pieces with this mixture. Add any extra marinated masala left. Now pour the chicken pieces in a kadhai to which a lil oil has been added. Place the kadhai on flame. Cover. Open intermittently. Turn pieces over so that all pieces are coated with oil. Cover n cook. The fried pieces absorb less oil. But taste yum. Now saute spring onions in lil oil on high flame fr a min or 2. Keep aside. Saute slit whole green chillies on high flame fr a min or 2. Pour on the chicken n serve. Excellent starter.

CHICKEN KUBERA

CHICKEN KUBERA - Vidya Nayak Shenoy
Ingredients:

1. Boned/Boneless chicken without skin: 2kg/1 kg, cut into 2" pieces
2. Salt : To taste
3. Lemon Squeezed : 1 Medium
4. Kasoori Methi : 1 Tbsp
5. Red Chilli Powder (Cayenne Pepper) : 1 Tbsp + 1tsp
6. Kashmiri Chilli Powder : 1 Tbsp + 1tsp
7. Ginger Garlic Paste : 1 Tbsp
8. Turmeric Powder : tsp
9. Coriander Powder : 1 tsp
10. Cumin Powder : 1 tsp
11. Garam Masala Powder : 1 tsp
12. Sugar : 1+1 tsp
13. Caraway Seeds (Oama) : 1/4 tsp
14. Corn Flour : 2 Tbsp
15. Refined Flour (Maida) : 2 Tbsp
16. Brown Onion Paste : 3 Tbsp
(Or 3 Medium Sliced Onions browned with little oil in a shallow pan & ground to a paste)
17. Garlic Chopped : 2 Tbsp
18. Ginger Juliennes : 2 Tbsp
19. Black Pepper Powder : 1 Tbsp
20. Tamarind : 1" ball in 20ml water
21. Tomato Ketchup : 3 Tbsp
22. Coriander Leaves : A Handful Chopped
23. Cashew Bits : 25 gms or more
24. Dry Red Chillies(Long and Short) : A Handful broken
25. Curry Leaves : A Handful
26. Refined Vegetable Oil/Ghee : For Deep & Shallow Frying
Method:
1. Combine ingredients 2-13 in a bowl with little water and rub this paste on the chicken pieces. Marinate for 4-12 Hrs in a Fridge.
2. Mix in the Corn Flour and Refined Flour and Deep fry in oil under medium heat till well cooked and crisp. Keep aside.
3. Heat little oil/Ghee in a wok and fry ingredients 23, 24 and 25 till crisp and light brown. Keep aside.
4. Heat some more oil/Ghee in the same wok and fry garlic chops, Onion paste and Ginger juliennes till oil leaves the sides and raw smell disappears. Add Tomato Ketchup and Tamarind Juice along with salt, pepper, 1 tsp Sugar, 1 tsp Red chilli powder and Kashmiri Chilli powder. Test for Salt.
5. Mix in the deep fried Chicken pieces and when the sauce becomes dry, add the fried Cashew bits along with the fried Red Chillies and Curry leaves. Mix well and keep on medium flame for 2 mins. Garnish with Coriander leaves and serve with lemon wedges.

Chicken Sukka

Chicken Sukka - Shwetha Amit Pai

http://shwetssizzlingwok.wordpress.com/.../16/chicken-sukka/

Chicken Sukkha

Chicken Sukha - Prasad Naik

Recipe for Chicken Sukhaa:

Chicken marinated with Ginger Garlic Paste, Green Chillis, 1/2 Lime juice.

Masala Powder:

Cinnamon, Clove, Methi, Jeera, & Black Pepper Corn, roast. 

Then roast about 20 Bedgi Mirchi and 2 tbsp of coriander seeds. 

Let it all, cool then grind it to dry powder. 

Split the powder in two parts and keep aside. Take one full grated coconut and roast till its brown. Cool it and grind it coarsely. 
Take a big pan, add 4 tbsp oil & saute Tej Patta 2, chopped 3 big onions, 4 slit green chillies, fresh coriander, grated Ginger, Salt & mint. 

Saute till its cooked and onion is brown. Add 2 fine chopoed Tomatos and cook till it's done. 
Now add Half seperately kept dry masala in marinated chicken with little salt. Mix well and add chicken mix in pan with 2 cups of water. Cover with lid till the chiken is cooked.
Other half of masala to be mixed with coarsely ground coconut, mix well and add in cooked chicken, mix well. Take one boil and put off the gas. The coconut and masala powder will absorb the gravy and dry chicken is ready.

Chicken Starter

Chicken Starter - Vidya Nayak Shenoy

( Thanks to Saigeetha for the recipe .. for Madhukantha..for the osm click and to Nandiniakka for the inspiring post..)

Prawns -25,tiger prawns or medium prawns(35-40)
Chilly powder - 3 tsp
Turmeric powder -1/4 tsp
Ginger garlic paste -2 tsp
Roasted cumin seeds powder -1tsp
Lime -1, juice
Tamarind pulp -2 tsp
Salt - t0 taste
Other ingredients:
Curry leaves -6-7 sprigs or handful or more
Cashewnuts -15,broken
Oil - 3 tbsp approx
Garlic -15,finely chopped(I used the garlic press)
Method:
Marinate the prawns with the ingredients mentioned in the list for an hour or overnight.
Heat oil in pan and roast the curry leaves,transfer it in a bowl and keep it ready.
In the same oil roast cashews,transfer it in a small bowl and keep it ready.
Again in the same oil add the marinated prawns,mix it well.
Add finely chopped garlic to the prawns.
Keep it on high flame and keep adjusting the flame as required.

Crush 3/4th of the roasted curry leaves and add it to the prawns.
Add few cashews and cook the prawns until done.
Cook until the oil leaves the sides and it becomes dry.

Lastly add the reserved curry leaves and cashewnuts.
Serve it hot.

Chicken Puffs

Chicken Puffs - Shwetha Amit Pai

Puff pastry sheets – 2 (Makes 12 puffs)Egg white – Of 1 egg

For the filling1. Chicken – 2 breast fillets
Turmeric powder – 1/4 tsp
Chilly powder – 1/2 tsp
Pepper powder – 1/2 tsp
2. Onion – 1 small, finely chopped
Ginger-garlic paste – 1.5 tbsp
Tomato – 1 medium, chopped
Turmeric powder – 1/4 tsp
Chilly powder – 1/2 tsp
Pepper powder – 1/2 tsp
Coriander powder – 2 tsp
Curry leaves – 2 tbsp, chopped
3. Salt – To taste
4. Oil – 1 tbsp

Method1. Cut the chicken breast into small pieces.
2. Heat oil in a pan. Add ginger-garlic paste and chopped onion. Saute until lightly browned. Bring down the heat and add the masala powders. Saute for a few seconds and add the chopped tomato. Cook for 1 – 2 minutes. Add the minced chicken and chopped curry leaves. Stir-fry for a few minutes. Sprinkle a little water if it is very dry. Switch off. Set aside.
3. Thaw the puff pastry sheets as instructed in the package. I used Sunbulah puff pastry sheets .Roll the pastry into required thickness. Fill 1-1.5 tbsp of the chicken filling. Line the edges with a little water and seal the puffs or press a fork into the edges. Arrange the prepared puffs on a baking tray greased with oil. Lightly beat the egg white and brush on top of the filled puff pastries. Preheat the oven to 400 F and bake for 15 – 20 minutes or until the puffs turns golden brown on top.

KABABS

KABABS - VIDYA NAYAK SHENOY

Recipe:

Marinate boneless chicken with Ginger + garlic + green chilli paste, turmeric pd, garam masala pd, lemon juice n salt for 3 4 hrs in curds..grill for 10 to 15 mins..sprinkle chat masala..

GRILLED CHICKEN

GRILLED CHICKEN - VIDYA NAYAK SHENOY

Recipe:
Marinate chicken pieces in Ginger + garlic + green chillies paste, salt , turmeric pd.,MDH Tandoori masala, lemon juice... for 3 - 4 hrs...Heat oil in a kadai n fry these marinated pieces till done lastly
sprinkle chat masala.. You can also grill it in the oven....

ANDHRA CHILLI CHICKEN

ANDHRA CHILLI CHICKEN - VIDYA NAYAK SHENOY
( Recipe credit Kudpirajmam )
Kudpi Raj Recipe:

Ingredients: Use 15-20 green chillies per one kilo of chicken and one lemon. A small chopped onion will do. 2 Tablespoon of oil per kilo of chicken. Use pepper in abundance and just one tsp turmeric powder.

Method: Marinate chicken with salt, pepper, turmeric powder, ginger garlic paste, lemon juice and coarsely ground green chillies for 3-4 hours.

Heat oil and fry slit green chillies till transparent. Remove and keep aside.

Now fry chopped onions till golden. add the marinated chicken and fry till oil leaves the sides. Transfer to a pressure cooker in a steel bowl. Don't add water. Pressure cook for 5-10 mins.

Transfer to the original pan and add the fried green chiollies, some pepper and half lemon juice. Mix well and simmer for 5 mins. Chicken Green Chilly Andhra is ready...

SPICY DRY CHICKEN

SPICY DRY CHICKEN - VIDYA NAYAK SHENOY

( Spl thanks to Shireen Sequeira for her blog )
Ingredients:
1 kg chicken 
15 dry red chillies deseeded * see notes
1 medium ripe tomato (about 1/2 cup pieces) pulp/seeds removed
3 small-med onions sliced (about 1-1/2 cups of slices)
1 inch (about 2 teaspoons) ginger grated
2 fat cloves of garlic (about 1 teaspoon) grated/chopped
2-3 tsp vinegar (adjust to taste)
salt to taste

Method:
1. Cut the chicken in medium sized pieces, wash and drain well (if you have the time marinate it in 1 tsp salt and keep aside).
2. Transfer the chicken into a big pan and add about 1/4 cup of water and salt (if you have not marinated it with salt before). Boil the chicken till it is cooked but not very tender (or it will begin to shred if overcooked).
2. While the chicken is boiling fry the onions in a non stick pan till golden brown. Take care not to burn them. Remove and keep aside.
3. Powder the chilli skins without using any water (use a dry grinding jar) to as fine a powder as possible. Keep aside. Next, grind the tomato and keep aside. Rinse the grinding jar with approximately 1/4cup of water and retain this water.
4. Once the chicken is boiled, remove the pieces onto a plate and retain the stock.
5. In a large frying pan heat some oil and lightly fry the chicken pieces till they turn golden on all sides.
6. Reduce the heat (or remove the pan briefly from the heat) and add the ground chilli powder - if the pan is too hot there are chances that the powder will burn and cause the dish to taste bitter, so be careful. Add in the ginger and garlic and mix well till all the pieces are coated well with this mixture. Fry on a low heat for 2 mins.
7. Now add the fried onions, ground tomato paste and vinegar (start from 1 teaspoon and increase it - the sourness required depends on how sour the tomato is). Mix everything well and add the chicken chicken stock in parts if you like it dry. Cook with the pan uncovered till the gravy thickens.
If you want some gravy, add the stock in one go, simmer and remove from fire.
8. Serve hot with rice or chapathis


Notes:
For a moderately spicy chicken I used 8 kashmiri and 4 bedgi chillies (a total of 12 chillies). If you like it spicy use just one variety of chillies. Remember that Kashmiri chillies give a great colour but are less spicy than the Bedgi/Byadge/Kumti chillies. A combination of both is simply great, so I would recommend using a combo.

CHICKEN PEPPER DRY

CHICKEN PEPPER DRY - VIDYA NAYAK SHENOY

Marinate chicken pieces in ginger + garlic + green chilly paste add salt, lemon juice n pepper pd..leave for an hr or so..

Heat oil n fry the thinly sliced onions n chopped garlic .. add the curry leaves n fry till they r crispy .. add 1 tsp pepper pd. and 2 tsp tamarind pulp... n mix well now add the chicken n lil water n cook till the chicken is done.. mix well .

CHICKEN DRY

CHICKEN DRY - VIDYA NAYAK SHENOY

Marinate chicken pieces in ginger + garlic + green chilli paste with salt , lil turmeric pd , roasted n crushed kasuri methi, corinader + cumin pd n lil pepper pd. for 1/2 hr..Heat oil in a pan.. now place the chicken pieces in it cook on high heat for 5 mins... now sprinkle 1 tsp water n lower the heat n cover n cook till done.. while serving sprinkle lil chat masala n lemon juice..