1)Marinate chicken with salt and lime juice for half hour.
2)Grind green chillies, coriander and fennel seeds into a paste.
3)Heat oil in a pan.
4)Saute onions unitll translucent.
5)Add chicken and the masala and cook until the chicken is done.
:- If you want it fast and instant, lime juice could be added at the end.
Ingredients Chicken - 1/2 kg
Onions - 2 nos
(sliced long)
Green chillies(slit) - 3 nos
Ripe tomatoes - 2 nos
(diced)
Curry leaves - 2 sprigs
Chopped coriander leaves - A handful
Cloves(Grambu) - 3
Cinnamon(Karugapatta) sticks - an inch
Cardamom(Elakka) - 2
Turmeric powder - 1/2 tsp
Salt - As reqd
Sugar - 1 small tsp
juice of half a lemon
Oil for frying
Grind the following into a coarse form:-
Onion - 1 no
Green chilly - 1 no
Ginger-garlic paste - 2 tsp
Fennel seeds(Perinjeerakam) - 2 tsp
Poppy seeds(Khashakhasha) - 2 tsp
(optional)
Chilly powder - 4 tsp
Turmeric powder - A pinch
Method
1)Clean and wash the chicken pieces nicely. Chop to medium sized pieces.
2)Mix with turmeric powder and the lime juice and keep aside.
:- This is to remove the raw smell of chicken.
3)Heat about 2 tbsp oil.
4)Add cloves, cinnamon sticks and cardamoms.
:- You dont want to add too much of these coz you dont want the garam masala smell to dominate the dish.
5)When you get a nice fragrance, add the thinly sliced onions, slit green chillies and curry leaves.
6)Once the onions start turning a little brown, add the coarsely ground paste, salt and turmeric.
7)Stir fry until you get a nice smell making sure the mixture does not stick to the bottom of the pan.
8)Add the diced tomatoes and cook until the tomatoes get pulpy.
9)Add the chicken pieces and pour enough water to cover the chicken pieces.
13)Simmer covered until the chicken is cooked.
14)Check for spice and salt and add a little sugar.
:- Adding a little sugar enhances the taste of the dish.
15)When the gravy becomes thick, check for salt and spice again. If its too spicy add a little more salt.
16)Add the chopped coriander and remove from fire.
:- Serve with plain rice, idli, dosa or chappathis. If serving with rice, pappad would be the best side dish.
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Ingredients Ground chicken – ˝ kg
Onions – 2 nos
(chopped)
Potatoes – 3 nos
Green chillies – 5 nos
(chopped)
Ginger – 2 tbsp
(chopped)
Garlic – 2 tbsp
(chopped)
Mustard seeds – 1 tsp
Coriander leaves(chopped) - A bunch
Curry leaves – 2 sprigs
(chopped)
Turmeric powder – ˝ tsp
Black pepper – ˝ tsp
Bread crumbs – 2 cups
Egg(beaten) – 1 no
Vegetable or Canola Oil
Method
1)Wash and drain the chicken.
2)Mix it with turmeric powder, salt, pepper and little bit of ginger-garlic paste and half cup of water.
3)Cook well, until the water is absorbed.
4)Boil potatoes with a pinch of turmeric and mash.
5)Heat oil in a pan.
6)Splutter mustard seeds and sauté onions, until light brown.
7)Add curry leaves, coriander leaves, green chillies, ginger and garlic.
8)Add the mashed potatoes and the cooked chicken. Keep it on low flame, until the entire water is absorbed.
9)Allow the mixture to cool thoroughly.
10)Take a handful of this mixture and make balls.
11)Dip it in the beaten egg and then roll in the breadcrumbs.
12)Flatten it out slowly into thick patties. (Disc shapes).
13)Shallow fry it in oil, till both the sides turn golden brown.
:- Can also bake at 425*F preheated oven for 8-10 minutes, each on both sides.
:- Makes about 18 cutlets.
:- It can be frozen for up to a week, and fried or baked when needed.
:- You can substitute the chicken with other minced meat as well.
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1)Grate the coconuts.
2)Peel the shallots and cut green chillies & ginger.
3)Heat little coconut oil in a wider pan(preferably urali).
4)Add the grated coconut, ginger, garlic, shallots & green chilli and fennel seeds. Saute till slightly golden.
5)Put the above mixture into a grinder and make a fine paste.
6)Clean, wash and cut chicken into curry cut pieces.
7)Heat some coconut oil in the urali..
8)Add mustard seeds followed by red chillies and chicken and sauté for some time.
9)Add the above paste and little water(make sure the gravy is not too watery).
10)Add salt and cook till the fat starts leaving from the sides of the urali & chicken pieces are tender.
:- Serve with hot appams or ghee rice.
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