Ingredients :
Chicken - 1 kg
Small onions(Kunjulli) - 10 nos
Ginger - 1 piece
Garlic pods - 5 nos
Green chillies - 3 nos
Coriander powder - 1 tbsp
Turmeric powder - 1 tsp
Chilly powder - 2 tsp
Garam masala powder - 2 tsp
Corn flour - 2 tsp
Tomato ketchup - 3 tsp
Curd - 2 tbsp
Salt - As reqd
Oil
Method of Preparation :
1)Cut chicken into 8 pieces and make cuts on it.
2)Grind together small onions, ginger, garlic and green chillies into a smooth paste.
3)Mix together the above paste with coriander powder, turmeric powder, chilly powder, garam masala powder, corn flour, ketchup, curd and salt to form a uniform mixture.
:- Try the taste of marinade before appying on to chicken pieces.
4)Apply the above marinade on the chicken pieces well and keep it for 8 - 10 hrs in fridge for good results.
:- You can either shallow fry on a fry pan in little oil or deep fry in oil.
:- Before deep frying, roll the chicken pieces in flour, to get a crispier effect.
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Ingredients :
Chicken - 1 kg
Onions(big) - 4 nos
(sliced thin)
Tomato(medium) - 2 nos
(cut into pieces)
Cashews - 5 nos
Yoghurt/Curd - 2 tbsp
Ginger paste - 1 tsp
Garlic paste - 2 tsp
Red chilly powder - 2 tbsp or as reqd
Turmeric powder - 1 tsp
Coriander powder - 1 tbsp
Pepper powder - 1 tsp
Cumin(Jeerakam) powder - 1/2 tsp
Cinnamon(Karugapatta) - 1 small stick
Cloves(Grambu) - 3 nos
Salt - As reqd
Oil - As reqd
Coriander leaves for garnishing
Method of Preparation :
1)Marinate the chicken with little chilly powder, turmeric powder, yoghurt and salt for 30 mins.
2)Heat oil in a big pan.
3)Add curry leaves, cinnamon, cloves and cumin and fry for a min.
4)Add onions and fry, till they turn brown.
5)Add the ginger and garlic paste and saute.
6)Add tomatoes and fry, until they blend well.
7)Add chilly powder, turmeric powder, coriander powder and pepper powder and fry for 2 mins.
8)Switch off the flame and let it cool.
9)Add the cashews and the above sauteed mixture into a blender or mixer grinder.
10)Grind them into a fine paste adding enough water.
11)Heat some oil in the same pan.
12)Fry the marinated chicken for 5 mins.
13)Add the spice paste onto the chicken.
14)Cover and cook, until the chicken is done.
15)Garnish with finely chopped coriander leaves.
andhra recipes TOP
Ingredients - Chicken - 1/2 kg
- Chilly powder - 1 tbsp
- Turmeric powder - 1/2 tsp
- Salt - 1 tsp
- Oil - 1/2 cup
- Onion(sliced) - 3 nos
- Ginger-garlic-green chillies paste - 2 tbsp
- Tomato(chopped) - 1 no
- Garam masala powder - 1 tsp
- Curd - 1 tbsp
- Thick coconut milk - 1/2 cup
- Coriander leaves(chopped) - 1 cup
- Salt - As reqd
Method
1)Marinate the chicken pieces with chilly powder, tumeric powder and salt for 1 hour.
2)Fry the chicken pieces in oil. Keep them aside.
3)Heat the same oil which we used to fry the chicken.
4)Add the sliced onions and fry it on a low flame, till slightly brown.
5)On a medium flame, add ginger, garlic & green chilly paste followed by chopped tomatoes. Fry it for 6 min.
6)Add curd, coconut milk, coriander leaves, garam masala and salt. Stir it for 5 min.
7)Add the fried chicken pieces and keep it on a very low flame for 10 min.
:- Serve with porotta, chappathis, rice
or ghee rice.
telugu recipes TOP
Ingredients - Chicken - 1 kg
- Chilly powder - 3 – 4 tbsp or as reqd
- Coriander powder – 3 – 5 tbsp
- Turmeric powder - 1 tsp
- Curd - 4 – 5 tbsp
- Salt - As reqd
- Curry leaves - 8 – 12 nos
- Green chillies - 5 – 6 nos or as reqd
- Tomato ketchup - 5 - 7 tbsp or as reqd
- Oil for frying
Method
1)Cut chicken into small pieces.
:- It should not be too small.
2)Marinate the chicken pieces with chilly powder, coriander powder, turmeric powder, curd and salt. Mix well.
3)Set aside for 4 - 5 hrs either outside or in a refrigerator.
:- You can also keep it marinated overnight.
4)Heat sufficient oil in a deep bottom pan.
5)Shallow fry the chicken, till its cooked well.
:- It’ll definitely turn brown and can get burnt. So on a low flame, fry the chicken little by little. As you finish frying each time, remove the chicken and place it in another deep-pan.
6)Heat the fried chicken(do not use oil) on a medium flame.
7)Add green chillies, curry leaves and tomato ketchup and mix well, till all the ketchup gets coated on the chicken.
8)Keep heating it well on the medium flame.
:- Add more ketchup, if desired.
9)Add hot water(not too much) if you require gravy.
10)Add a little bit of chilly powder into the hot water and keep mixing well and heating for a while, till gravy becomes thick.
11)Mix properly and heat well.
:- Serve with parathas or chappathis.
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Ingredients :
Chicken - 1 kg
(cut into pieces)
Bay leaf(Vazhana/Karuga ela) - Few
Pepper - 1 1/2 tbsp
Chilly powder - 1 tbsp
Sugar - 1 tbsp
Ginger-garlic paste(optional)
Salt - As reqd
Oil
Method of Preparation :
1)Mix the chicken with salt and keep aside.
2)Grind together a tbsp of pepper, chilly powder and sugar, until its powdered very fine and keep aside.
3)Heat 2 tbsp of oil in a pan.
4)Add a little pepper and allow it to splutter.
5)Add the bay leaf and saute for a while.
6)Add the chicken pieces.
7)Once everything is mixed well, add the ground powder to the chicken and mix well.
:- Please do not add any water.
8)Keep the fire on a very low flame & cover the pan upside down so that you can pour the water from the top of the cover.
:- It allows the chicken to get water from the vapour and makes it cook well and soft. Leave it for 25- 30 minutes.
9)Once the chicken is well cooked, it will be having enough water in it. So leave it open and let it dry out well on the low flame.
:- Serve with chappathis.
telugu recipes andhra recipes TOP
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