Pepper Chicken Recipe

For marination 

1 kg Chicken 

1 tbsp pepper powder

 2 tbsp lemon juice

 ½ tsp salt 

For chicken masala

 2 medium-sized onion sliced 

3 green chillies slit

 1 tbsp ginger garlic paste 

1 tomato chopped

 1 tsp turmeric powder 

1 tbsp coriander powder

 1 tbsp garam masala 

3 tbsp peppercorns crushed 

2 sprigs of curry leaves 

Oil as required

 Salt as required

Pepper Chicken INSTRUCTIONS Take a bowl and add the chicken pieces. Add lemon juice, salt and pepper. Let it marinate for 30 minutes. Take a pan and heat the oil on medium flame. Then add curry leaves. As they splutter, add the sliced onions. Sprinkle a little salt and sauté the onions until they turn golden brown. Add the green chillies and ginger-garlic paste to the onions. Sauté until the rawness of the paste subsides. Add turmeric powder, coriander powder, garam masala, crushed pepper on the onion mixture. Sauté and mix well. After a minute of cooking, add the chicken pieces. Cover with a lid and let it cook for 10-15 minutes. Once all the water evaporates, roast the chicken for a few more minutes. Then add curry leaves, crushed pepper, and oil. Sauté for a minute. Then switch off the stove and let the chicken rest for a few minutes. Serve hot with rice or roti.

Chicken fried rice

2cup Basmathi Rice (uncooked rice)
500grams chicken (4cup)  (cooked with pepper and salt)
6 cloves of garlic
1 Green chili(Big)
1/4 cup Onion Chopped
3 eggs
1 medium carrot
Half of Capsicum
1-1.5tsp Pepper Powder
1.5 tbsp Soya Sauce
2tbsp Vinegar
Salt as needed


USE NALLENNA
Make egg seperately and add to the rice.

Wash and soak rice for min 30mins.

Chicken Cutlet

Ingredients 

2 1/2 cup cooked and minced chicken(Refer notes) 

1 potato (medium sized)

1 Egg 

1 Cup bread crumbs

1 Cup finely chopped onion

1 tbsp Ginger minced 

1 tbsp garlic minced
5 green chillies (or to taste)

1 sprig curry leaves 

11/2 tsp pepper powder

1 tsp Garam masala

1/4 tsp turmeric powder 

Salt

Directions

Boil and mash the potatoes. Beat the egg and keep it aside.Heat oil in a pan. Saute onion till soft. Add ginger, garlic, green chilies and curry leaves.Add pepper powder and garam masala followed by chicken and saute well.Stir until the moisture content is completely gone. Now switch off the flame and add potatoes.when the mixture is cool enough to touch, make small balls with the mixture and roll into desired shapes.Dip each cutlet in egg & roll with bread crumbs. Deep fry in oil. Serve hot with tomato ketchup.

Notes :
Cook the chicken with 1/2 tsp pepper powder, turmeric powder , and salt.
If the mixture is moist and not holding the shape add little amount of bread crumbs and try again.
If the proportion of chicken and potato is not correct there is chance of breaking the balls and also make sure that you cut all the ingredients very finely.
You can use lids to make the shape perfect.

Chicken Bezule

Ingredients

1/2 kg chicken (Boneless-Bite size pieces)
1 tsp ginger (finely chopped)
1 tsp garlic  (finely chopped)
3 finely chopped green chili
2 strand finely chopped curry leaves
3 tbsp coriander leaves
1/2 tbsp chili powder
½ tsp garam masala
1 tbsp curd
1 tbsp lemon juice
2 tbsp rice flour
1 tbsp all-purpose flour
Pinch of red food color(optional)
Oil

Directions

Coarsely grind curry leaves, curry leaves and green chilies .Combine ground paste, chili powder, curd lemon, Maida, corn flour , salt and chicken. Marinate the chicken for minimum 2 hours.
Deep fry in oil.

Chicken Ularthiyathu

Ingredients

To Marinate 
3/4 kg chicken
3 tbsp coriander powder
2 tsp chili powder
1/4 tsp turmeric powder
3/4 tsp pepper powder
Salt

For sautéing 
2 1/2 cup onion sliced
1/4 cup coconut slices
2 tbsp Ginger
2 tbsp Garlic
3 Green Chilies
1 1/4 tsp Garam masala
2 sprig curry leaves
3 tbsp coconut oil

Directions

Dry roast coriander powder and chili powder lightly. Marinate the chicken with the ingredients given under marinate section for 30 mins. Meanwhile heat oil in a pan and fry the onions (11/2 cup) till golden brown. Also fry curry leaves in the same oil. In the same pan add the remaining onion and sauté until it begins to brown .Add ginger , garlic, coconut slices and sauté again. Add the marinated chicken and cook. When the chicken is almost done,add garam masala, fried onion and curry leaves.Cook till chicken is done. Take out the lid and sprinkle some garam masala on top and mix well. If there is still gravy in the pan, cook uncovered till dry up. Serve with rice.

Note:
If you are using boneless chicken add ¼ cup water to cook the chicken.
Use Home made garam masala.

Cheese Omelette

Ingredients 

2 Eggs
2 tbsp milk
2 tsp chopped onion (optional)
1-2 cheese slice
2 tsp butter
1/2 cup filling (refer notes)
1/2 tsp pepper
Salt

Directions

Beat egg with milk. Add onion, pepper and salt. Mix well and Keep it aside. Heat 1 tsp butter in a pan and saute mushroom,chicken (cooked) and bell pepper with salt .In the same pan add more butter and pour the eggs , Continue to move the skillet in a circular motion.When the outside edges have firmly cooked, place the filling and cheese on the top. Press the fillings gently and fold the omelet in half, being certain to cover the cheese slices. Garnish with black pepper powder.Serve with toasted bread.

Note

I used mushroom,bell pepper and chicken(cooked) .

Malabar chicken biryani

Ingredients 

For cooking rice

4 cups Basmati Rice 

10 Cloves

8 Cardamom pods

5-7 small ½” inch long Cinnamon sticks

1-2 bay leaves 

A handful of fresh mint leaves

2 tsp freshly squeezed lemon juice

Salt to taste

Marination

1- 1 ¼ kg cleaned & cut chicken pieces

½ tsp turmeric powder

¾ tsp red chili powder

½ tsp Garam masala

Salt to taste

Oil

For Chicken korma

1/3 cup sliced garlic 

1/3 cup sliced ginger

20-26 Indian Green chilies 

2 tbsp ghee

4 cups thinly sliced big onions 

2 cups chopped or 2 big tomatoes

½ cup yoghurt

½ - 1 tsp red chili powder

4 tsp coriander powder

¾ tsp turmeric powder

1/8 cup chopped coriander leaves

¼ cup chopped mint leaves

15 whole cashew nuts

5-10 almonds

1tbsp poppy seeds (I omitted this)

For grinding the Biryani Masala Powder

10 cloves

8 cardamom pods

3-4 small 1” inch long Cinnamon sticks

½ tsp Shajeera

1 tsp fennel seeds 

6 mace

For layering & garnishing:

½ cup raisins 

¼ - ½ cup cashew nuts

1 medium size big onion, thinly sliced

3tbsp + 2 -3 tbsp ghee + more ghee/ oil for frying onions

1/2 cup finely chopped fresh coriander leaves.

A pinch of saffron

2tbsp warm milk

Aromatic masala Powder

2-3 cloves

2 cardamom pods

3-4 small ½ “inch long cinnamon sticks

2 tbsp ghee 

Heat 2tbsp ghee and fry the whole spices and grind these into a fine powder.

Directions

Grind garlic, ginger and green chili to a fine paste. Soak the nuts (Cashews, almonds and poppy seeds) in water for 20 mins and then grind to a fine paste. Marinate chicken with turmeric powder, red chili powder, Garam masala and salt for 30 mins. Shallow fry the chicken in oil for 2mins each on both sides. ( You don’t have to cook the chicken fully as this is just to keep the chicken pieces firm). In a wok, heat 2 tbsp ghee and sauté thinly sliced onions, until golden in colour. Add ginger garlic paste sauté till they turn a nice brown colour. At this stage, add tomatoes and sauté. Add chopped coriander leaves and mint leaves and combine well. Also add the ground masala powder, chili powder, coriander powder and turmeric powder and mix well with all the ingredients and sauté, until the raw smell of the spices is gone. Once the raw smell is gone ,add the shallow fried chicken and cook covered in medium heat.When the chicken is half-done, add the yoghurt and cook covered and when it is almost done, just before turning off the stove, add the nutty paste and mix well.

Cooking rice

Boil water in a heavy bottomed pan. When it starts boiling, add 2 tbsp ghee, whole spices and herbs , washed rice , lemon juice and cook the rice uncovered. When the rice is cooked (do not overcook), drain the excess water immediately and spread it on a tray.

Garnish 

Fry raisins and nuts separately in ghee till they turn golden brown. Add more ghee or oil to the same pan, to fry the thinly sliced onions till they become golden brown and let them drain on paper towels. Heat 2 tbsp milk and mix a pinch of saffron (or yellow colour) and keep it aside.

Layering and Dum

Grease your pan with some ghee. Randomly place some chicken pieces along with gravy in the bottom of the dish; then spread some cooked rice, sprinkle a pinch of ground aromatic masala powder, some fried nuts, fried raisins, fried onions and finely chopped coriander leaves, sprinkle some spice flavored leftover ghee (the one used for frying the spices for making the masala) and also a few drops of saffron milk. Repeat this layering process for the remaining rice.Place lid and and seal the edges with wheat dough. Place the dish on the hot iron tawa for 2mins and then reduce and cook for 20mins. Turn off heat and keep it aside for 15 mins before serving.

Conventional Oven Method:

Preheat the oven to 350F. Close the oven safe dish with aluminum foil and bake for 20-30 minutes.

Transfer directly to the serving plate. (Do not mix the gravy and rice). Garnish with fried onions, nuts and raisins. Serve with Salad and pickle.

Recipe Source: Mishmash

Note:

Change the amount of green chili according to your taste.

Soak the rice for 15mins before cooking.

Instead of water add curd to grind GGG (ginger, garlic and green chili) (only if needed).

Generally khaima rice is used in malabar chicken Biryani.

Chicken Manchurian

Ingredients

½ kg Chicken (boneless, chicken breast.cut it to small cubes)
1 Egg (slightly beaten)
3 tbsp Corn flour
2 tbsp Maida (all-purpose flour)
½ tsp pepper powder
1 Onion (cut into cubes)
1 Capsicum (cut into cubes)
3 Garlic cloves (minced) 
2 Green chili 
3 tbsp Tomato sauce
2 tbsp chili sauce 
1 tbsp Soya sauce
2tsp vinegar
1tbsp Corn flour (mix it with ¼ cup water) 
Vegetable Oil
salt

Directions

Marinate chicken in corn flour, Maida, egg, pepper powder and salt for 15mins.Heat oil in a pan. saute garlic and green chilie. Add onion and capsicum, saute in high flame for 2 mins.Reduce the flame,add all sauces , vinegar and mix well. Also add corn flour water and just boil it.Shallow fry the chicken pieces until golden brown and immediately add to the prepared sauce and cook for 2-3 mins.Garnish with spring onions.

Note:

Don't over fry the chicken.

To make Gravy version before adding the corn flour water, add chicken stock(almost 2 cup) and allow it to boil.Add 1tsp pepper powder also to make it spicy.

Cilantro Garlic Sauce

Ingredients 

1 1/2 cups plain yogurt
1/4 cup finely chopped cilantro
1 tbsp fresh lemon juice
1 1/2 tbsp finely chopped garlic
1 green chili (optional)
salt

Directions

Blend together all ingredients with salt , then chill, covered, at least 30 minutes (for flavors to blend). Bring to room temperature before serving.

Hyderabadi chicken korma

Ingredients

1-1¼ kg Chicken 

12 Green chilies 

50g Cashews 

1tbsp Pepper Powder 

12 cloves Garlic 

5 tbsp sour less cup curd 

coriander leaves 

2tbsp refined oil 

Salt

Directions

Cook chicken with 1/2 cup water and salt(80%). Grind green chilies, garlic, Cashews, Pepper and curd to a fine paste. Heat oil in a pan and add ground paste, sauté till oil separates from the pan. Add the chicken along with stock and mix well and cook on low flame for another 5-10mins.Garnish with coriander leaves.

kashmiri chicken

Ingredients

1kg  Chicken
1tbsp Chilli powder
1tbsp Coriander powder
2tsp Garlic paste
2tsp Ginger paste
1/2tsp Turmeric powder
1/2tsp Jeera powder
1tsp Garam masala powder
1 Egg
Salt

In a bowl combine chicken and add all the above ingredients.Mix it well & marinate it for atleast for an hour.Fry it in oil till golden brown.

For Gravy

3 big Onion(finely chopped)
3 small  Tomato (make paste)
2tsp Ginger & garlic paste
1 ½ tbsp Kashmiri chilli powder
1 ½ tbsp Coriander powder
1 tsp Garam masala powder
½ Jeera powder
6 Dried red chilli paste
10 Cashewnuts (soaked in water)
10 Raisins (soaked in water
2 cups Water - 2cups
Salt - to taste

Directions

Heat oil in a pan, saute onion until brown and add ginger & garlic paste.When its raw smell disappears add coriander powder, chilli powder, jeera powder and saute for 2 mins. Add tomato paste and sauté well. When the gravy becomes thick and see oil appearing on top of the gravy add cashew paste, water and salt When this gravy becomes thick add fried chicken pieces, raisins paste and let it boil on low flame for 5 mins. Remove from fire, garnish it with  fried cashews & raisins. Serve it hot with chapatti/fried rice.

Chicken Mappas

Ingredients

To Marinate

½ kg Chicken (cut into small pieces)
¼ tsp turmeric powder
½ tsp pepper powder
½ tsp Garam masala
Salt

For the Gravy

2 Onion, thinly sliced
6 chopped Garlic cloves
1” Ginger chopped
4 Green chilies
1 tbsp Coriander powder
2 tsp Pepper powder
2 tsp Garam masala
¼ Turmeric powder
1 Chopped Tomato
Thin coconut milk – 1 cup (If you are using canned coconut milk, combine 3 tbsp with 1 cup water)
Thick coconut milk – 1/2 – 3/4 cup (Mix 1/4 cup canned coconut milk with little water)
2 tbsp Coconut oil

For seasoning

4 Pearl onions
2 tsp coconut oil
Curry leaves

Directions

Marinate the chicken pieces, onion (use half), 1/4 tsp turmeric powder, 1/2 tsp pepper powder, ½ tsp garam masala powder and salt . Keep it aside for 10 minutes. Heat oil in a pan , add the other half of onion and a little salt. Saute until the onions start turning brown and then add ginger, garlic, green chillies and a few curry leaves. Stir for another few more minutes. Reduce the flame and add coriander powder, pepper powder, turmeric powder , and garam masala .sauté for 1-2mins .Add tomato and mix well.Now add the marinated chicken and enough salt and mix well such that all masala coated well with chicken , add thin coconut milk and cook until chicken is almost cooked (almost 20 minutes). Now after the gravy has reduced, reduce the flame to low and add thick coconut milk and cook for another 2min (keep stirring) .Heat 1 – 2 tsp coconut oil in a small pan. Fry the sliced pearl onions until golden brown. Add a few curry leaves and fry for a few seconds. Pour over curry.

Serve with Rice/ Idiyappam/chappathi.

Sending this dish to the event South-indian-cooking-event.

Tandoori chicken

Ingredients

6 Chicken legs
1tsp Coriander Powder
1tsp Cumin Powder
1tsp Garam masala pdr
2tsp Ginger garlic paste
2tbsp Lemon Juice
2tsp Pepper pdr
2tsp Red Chili Powder
1/2tsp turmeric
1tbsp Yogurt (1tbsp/1leg)
salt

Directions

Clean and Cut 2 or 3 long slits on each piece. Apply salt,chilli pdr and lime juice all over the chicken and keep aside for 4-5hours.(keep refrigerated.Min 1hour is needed.Make marination with all powders and 1tsp of salt,then mix well with yogurt.Apply it all over the chicken, making sure to apply well between all the slits and inside.Preheat your oven to 425 degree Fahrenheit. Cook for 20 and also in broil mode for 10 mins for each side.