Pepper Chicken - Crispy and with the Zing !

Pepper Chicken

Every now and then we keep wondering what if we can't go to restaurants... Will we be able to get the same taste and experience of our favourite dishes ? Do we have enough ingredients and cook ware to make them the most delicious dishes... All those fears can be laid to rest with this blog post... Don't worry because this is time to make that favorite dish..

Marination

Take Boneless Breast - 500 gms cut into decent size cubes (Make sure

Salt around - 2-3 tsp - ( For taste)

Chilli Powder - 2  tsp 

Black Pepper Powder - 1 TBSP

White Pepper Powder - 1 TBSP 

Oil - 2 tsp

Ginger Garlic Paste - 1 TBSP

1 Egg White alone - Don't put egg yolk. Its Just Egg White

Add  Corn Flour - 2 TBSP

Maida - 1 TBPS

Kashmiri Lal Mirchi Powder - 1 Heaped Table Spoon for colour.. 

Mix them throughly.. Make sure that each piece gets enough coating and the coating is standing 

The consistency should be thick.. Not runny at all..

Leave it for 2 hrs...

After 2hrs just check for the pieces as Chicken might loose some water... Now just add little cornflour to bring it back to thick consistency if needed

Preparation

Now slit 10 Chillies into halves 

Also take a spring of curry leaves

Take a Kadai with Oil to Fry.. 

The oil should be fully hot... First fry the Chillies and Curry leaves till they are crisp and keep them aside.. 

Frying the Chillies in the oil makes the oil spicy.. You can use these chillies later if needed..This will be help while frying the Chicken..

Now put the chicken pieces in the oil such a way that entire Kadai is full of pieces.. This way pieces fry evenly.. Now slightly reduce the flame to Medium-High.. Keep mixing the pieces intermittently until they are 3/4 th  cooked.... Typically takes 2 to 3  minutes of deep frying .. Now take them aside

Sprinkle some Black pepper on them and just mix them slightly so that the chicken pieces are coated with pepper..

After entire batches of chicken are 3/4 th cooked, increase the flame to High for 2nd time frying... Now take pieces in small batches ..and put them in Hot Oil...

TIP 1: (Remember small batches and we want to cook on high flame very fast) . 

TIP 2: Don't touch them until 30 secs... ( They will be very very  sticky if you touch them).. After 30 secs or so Now start separating the chicken pieces and deep fry them for another 1 minutes... You can see the color changing quickly and they becoming crisp... You can feel the crispiness when you try to bounce them on your ladle... 

Take them out ...put them in a mixing bowl and toss little garam masala and also some pepper on top of all the chicken pieces... Enjoy your Restaurant style Pepper Chicken !! Please try the recipe and leave the comments

Chicken Tangdi Malai Kebab - Pleasing to Everyone and Everything!!

It's just not a Spicy World but you also have other Milder, Tasty, Juicy version to please the Kid in you .. Everyone now and then we keep hearing from the kids and others too , can we have something non spicy but tasty?? Can we have it in chicken.. Many a time we keep looking at those Kebab Rods hanging at the Tandoor in the restaurants and wish we can have them... How about if we can make them at home?? 

This is the place to know that you can do it!!

Ingredients

4 Chicken Drumsticks 

2 tsp White Pepper Powder

1/2 cup fresh cream

1/2 cup Hung Curd

1/2 cup Mozarella cheese

1 TBSP Lemon Juice

6 Green chillies

1/2 bunch Coriander leaves

1 TBSP Ginger Garlic Paste

1 cup Salted Buttermilk

Salt to taste

Butter for Basting

There are 3 stages of Marination which I am going to explain

Marination  Stage1 

Put some gashes in the drumsticks and soak them in Salted Buttermilk for 3-4 hrs or overnight.. The buttermilk should be smooth and shouldn't have any chunks in it... Marinating in Buttermilk will make the meat tender and meat will retain juiciness

Marination Stage2

Take out the Chicken and drain out excess Buttermilk..Now add little salt, 1 tbsp pepper, ginger Garlic paste and Lemon juice and keep it aside ( The lid should be closed).. This should be left alone for 30 mins to 1 hr

Marination Stage3

Now in a bowl, take cheese, hung curd and mix them thoroughly... Knead them together... Make a paste out of cheese....

Now add cream and mix throughly.. Add little salt ( Remember we added salt twice already )  .. Now taste the mixture and see if salt is enough ..

Add remaining 1 TBSP White Pepper Powder ( you can add more if you want).. 

Make a coarse paste of green chilli and coriander... Now add that coarse paste and mix thoroughly...Now again taste the mixture .. If all good then coat the Drumsticks with this marinade fully....

Now stick the drumsticks into the skewers...Now baste it with Butter all around..

To Cook in Oven,

Preheat the oven to 250˚C and place the skewers in the middle rack..... Now switch on the Toast Mode ( Both top coil and bottom coil to be on with Convection fan on)

Keep watching and after every 10 minutes, look and brush with some Butter.. After 20 Minutes, flip them over and baste with some more butter... if you have earlier marinade just brush it on the Drumsticks if possible.. After another 20 minutes, take them out.. In total 40 Minutes.. You can wrap with foil at the other end...

I had an OTG Morphy Richards 52 RCSS which has Rotisserie and I used it for perfection.. I need not place the chicken on the racks but its a revolving Rotisserie that did the trick

Enjoy your Chicken Tangdi/ Drumsticks Malai Kebab along with your children...

Chicken Curry - Fail Proof :)

Chicken Curry



Sunday Afternoon and Chicken Curry is a norm in most of the households... Some people just wait for that Sunday afternoon purely to indulge in their favorite chicken curry.. There are many variations for chicken curry.. Here is one variation of recipe which has never let us down and brought many a applause... Let's see how it's prepared

For Marination

Around 1.25 kgs of Skinless Chicken cut you medium size

Clean it thoroughly and spread the chicken in wide basin or plate so that you can see each and every piece of chicken..

Now put salt so that every piece gets its share. Put Masala Kharam over every piece
Around 2 tbsp of Chillipowder..(non veg requires Spice so you can put even more)

Around 1 tsp of Jeera Powder(Don’t put too much)

Around 2 TBSP of Coriander powder

1 TBSP of Pepper Powder
2 TBSP of ginger Garlic Paste(make fresh one) better make it little coarse..(Unpeeled Garlic ).. This is for Texture

Put 2 medium size lemons... This is to break the meat and make it tender

Put 2 tsp of Oil...

Now mix everything thoroughly so that every piece gets coating.

Oil is used for Binding the marinade with the chicken.

Each and every piece should have the shine of oil and with binding of the entire masala we added..


Now add little curd(just 1 tbsp) and mix it thoroughly.. Curd is to break the meat and also to make it tender.. The curd neutralizes the spice and sourness, so add very little..It also helps in binding the masalas to the meat.. It should not make it watery.. So, just little

Now mix it all again and ensure that every piece gets it share..

Now transfer it to a bowl or Dabba and seal it tightly.. Keep it in Fridge for 3-4 hrs or overnight...


Masala Paste

3-4 Elaichi
10- Cloves (the more makes it spicier)
2 inch Cinnamon Sticks
2 inch Ginger
8 Garlic Cloves
10 - pepper corns
1 tbsp Cumin seeds
2 tbsp Coriander Seeds
2 tbsp poppy seeds (optional— this makes the paste little Kammaga.. So for now avoid it)
Little Dry Coconut— This adds amazing Flavour

Now transfer it to a Mixie and make it a fine paste...

Keep adding very little water and grind it for 5 secs

Keep doing this process until it is fine paste


Preparation

Take out the marinated chicken from the fridge some 20 mins before the preparation..to make it come to room temperature

Take 4-5 medium Sized onions and finely chop it...Very fine ..The gravy should be majorly based on onions and not water.. Also don’t put more because it makes it sweet

Take 9-10 Chillies Slit in Half

Take a thick Kadai.. It should be thick so as to retain the heat and let the meat cook with the conduction method...

Now put it on High Flame.. Add 4-5 serving spoons oil.. Don’t worry on the oil as we can take it out later...

After the oil starts sputtering add the green Chillies.. Make sure the Green Chillies are cooked/Fried first.. 

TIP 1 : The oil should become spicier and that is what helps the entire curry to cook in spiciness.... This is very important Tip

Once cooked after approximately 1 minute, add Finely chopped onions
Now spread the onions across the entire Kadai and add salt sufficient to it..
You can do this on medium flame..

Now keep mixing these onions until they turn golden brown... Make sure that the onions are not boiled but fried... so you have to keep mixing.. If you keep the onions without mixing they will ooze out water and then they start boiling.. So keep mixing.. Until all the oil that is sucked oozes out.. This might take close 7-9minutes

Now add 1.5 TBSP of Wet Garam masala paste we made..mix it thoroughly with the onions .. Now fry it until all the Oil oozes out..

Now add 1 tsp of Chilli powder to this mixture...This will add Colour and taste
..

Transfer the chicken into the Kadai and mix it thoroughly very thoroughly so that all the pieces get evenly coated with the mixture ..


Don’t add any water.. this one should be on medium flame.. Keep mixing it..for 2 Minutes.... The Onions in the masala mix should be almost invisible and should be mixed up in the paste...

Once you kind of start seeing that, now close the lid and lower the flame to slight less medium .. Add very little water only if needed.. Like 1/2 cup or so.... Now Water  from Chicken also will start coming out of Chicken and Chicken should cook in its own stock only.. Just  mix slightly, the chicken every 3 minutes or so.. Should not let chicken stick to the bottom is our aim.. After 15 mins or so, check the chicken if you are able to cut with a spoon.. That’s when it is cooked and open the lid... 

Check the taste of the gravy now and see if additional Chilli Powder or Salt should be added..If you add chilli powder make sure that it is mixed and cooked otherwise the raw taste of chilli powder will bite you :).. Remember the chicken is already cooked so be gentle while mixing otherwise you will end up with shredded chicken..

Now add little water if needed for the consistency.. All the oil should float.. This probably takes another 10 minutes or so....


Chicken Curry Katam aur Abhi Khana Shuru Hojayee !!

Andhra Spicy Chicken Roast !!!

Andhra Spicy - Chicken Roast  (Can call it Chicken Fry too if you want :) )


Quintessential item in any Andhra Hotel..Andhra food is sometimes associated with spiciness..( Even if  you say most of the times, it doesn't surprise me)... Any non-veg loving person would like to have something that can be eaten any time and with anything... Like with just ghee rice, rasam rice, roti, chapatti, Rumali Roti, Biryani.. Absolutely with anything and everything....One of the best things that fits that requirement is Andhra Spicy Chicken Roast / Fry... Let's see how we can assure that craving is satisfied !!

For Marination

Around 1.25 kgs of Skinless Chicken cut you medium size

Clean it thoroughly and spread the chicken in wide basin or plate so that you can see each and every piece of chicken..

Now put salt so that every piece gets its share
Put Masala Kharam over every piece
Around 2 tbsp of Chillipowder..(non veg requires Spice)

Around 1 tsp of Jeera Powder(Don’t put too much)

Around 2 tbsp of Coriander powder

1 tbsp of Pepper Powder
2 tbsp of ginger Garlic Paste(make fresh one) better make it little coarse..(Unpeeled Garlic ).. This is for Texture

Put 2 medium size lemons... This is to break the meat and make it tender

Put 2 tsp of Oil...

Now mix everything thoroughly so that every piece gets coating
Oil is used for Binding

After you see the shine on each and every piece binding the entire masala we added..


Now add little curd(just 1 tbsp) and mix it thoroughly.. Curd is to break the meat and also make it tender.. The curd neutralizes the spice and sourness so add very little..It also helps in binding the masalas to the meat.. It should not make it watery.. Just little

Now mix it all again and ensure that every piece gets it share..

Now transfer it to a bowl or Dabba and seal it tightly.. Keep it in Fridge for 3-4 hrs or overnight...


Now for Masala Paste

3-4 Elaichi
10- Cloves (the more makes it spicier)
2 inch Cinnamon Sticks
2 inch Ginger
8 Garlic Cloves
10 - pepper corns
1 tbsp Cumin seeds
2 tbsp Coriander Seeds
2 tbsp poppy seeds (optional— this makes the paste little Kammaga.. So for now avoid it)
Little Dry Coconut— This adds amazing Flavour

Now transfer it to Mixie and make it a fine paste...

Keep adding very little water and grind it for 5 secs

Keep doing this process until it is fine paste


Preparation

Take 4-5 medium Sized onions and finely chop it...Very fine ..The gravy should be majorly based on onions and not water.. Also don’t put more because it makes it sweet

Take 9-10 Chillies Slit in Half

Take a thick Kadai.. It should be thick so as to retain the heat and let the meat cook with the conduction method...

Take out the marinated chicken from the fridge some 20 mins before the preparation..to make it come to room temperature

Now put it on High Flame.. Add 4-5 serving spoons oil.. Don’t worry on the oil as we can take it out later...

After the oil starts sputtering add the green Chillies.. Make sure the Green Chillies are cooked/Fried first.. The oil should become spicier...

Once cooked after approximately 1 minute, add Finely chopped onions
Now spread the onions across the entire Kadai and add salt sufficient to it..
You can do this on medium flame..

Now keep mixing these onions until they turn golden brown... Make sure that the onions are not boiled but fried... so you have to keep mixing.. If you keep the onions without mixing they will ooze out water and then they start boiling.. So keep mixing.. Until all the water that is sucked oozes out.. This might take close 7-9minutes

Now add 1.5 TBSP of Wet Garam masala paste we made..mix it thoroughly with the onions .. Now fry it until all the Oil oozes out..

Now add 1 tsp of Chilli powder to this mixture...This will add Colour and taste
..

Transfer the chicken into the Kadai and mix it thoroughly very thoroughly so that all the pieces get evenly coated with the mixture ..


Don’t add any water.. this one should be on medium flame.. Keep mixing it..for 2 Minutes.... The Onions in the masala mix should be almost invisible and should be mixed up in the paste...

Once you kind of start seeing that, now close the lid and lower the flame to slight less medium .. Add very little water.. Like 1/2 cup or so.... Now Water  from Chicken also will start coming out of Chicken and Chicken should cook in its own stock only.. Just  mix slightly the chicken every 3 minutes or so.. Should not let chicken stick to the bottom is our aim.. After 15 mins or so, check the chicken if you are able to cut with a spoon.. That’s when it is cooked and open the lid... Now add little water if needed for the consistency.. All the oil should float.. That’s Chicken Curry....For chicken fry take out the chicken pieces 1 minutes before the curry is done with very little gravy.. That’s when take out the Chicken pieces into a seperate Kadai.. The Kadai should be on high flame and complete hot...Take the oils from the chicken curry..(you can seperate oil from that).. Put oil and the chicken pieces.. Add Curry leaves and Cashew nuts ...Keep mixing the Chicken pieces thoroughly until all the water evaporates and sticks to chicken pieces.. Chicken Roast is done.. you can add some fried Chillies at the last.. ( Chillies fried in Chicken Curry oil:)

Chicken Pakoda - Perfect Snack for everything :)

Chicken Pakoda Recipe

Who doesn't like to munch on Chicken Pakoda given a chance...Ofcourse when someone prepares it and serves us , its brilliant... What if you want to eat the perfectly made one?  You need perfect Recipe for it ... Recipes which are tried and tested are the perfect ones.. So, here goes the one which when followed religiously is going to please you to the hilt

Take Boneless Breast - 250 gms cut into smaller cubes

Salt around - 1 tsp

Chilli Powder - 1 1/2 tsp 

Pepper Powder - 1/2 tsp 

Oil - 1 tsp

Ginger Garlic Paste - 1 tsp

Mix all of them thoroughly and let it sit for 2 hrs..

Next After 2 hrs

Add 1/2 egg beaten (Don’t add too much egg which makes it flowy as you will have to again compensate with Flour.. So just enough egg)

Add 

 Corn Flour - 2tsp

Maida - 1tsp

Kashmiri Lal Mirchi Powder -1 tsp for colour.. 

Mix them throughly.. 

The consistency should be thick.. with each piece coated with the mix lightly..

Now slit 10 Chillies into halves

Also take a spring of curry leaves

Take a Kadai with Oil to Fry.. 

The oil should be fully hot... First fry the Chillies and Curry leaves till they are crisp and keep them aside.. Frying the Chillies in the oil makes the oil spicy..This will be help while frying the Chicken..

Now put the chicken pieces in the oil such a way that entire Kadai is full of pieces.. This way pieces fry evenly.. Now slightly reduce the flame to Medium-High.. Keep Flipping the pieces intermittently until you get the desired colour and consistency.. Typically takes 3-4  minutes of deep frying as the pieces are slightly smaller cubes.. The pieces are done frying when you are able to cut the pieces with little spoon or ladle...

Next take them out.. Put all the pieces in a mixing bowl, add the freshly fried Chillies and Curry leaves, add little Garam masala and toss them..

You are definitely going to like your Chicken Pakoda !! Please do leave comments

Chicken Majestic - Truly Majestic

Chicken Majestic Recipe

Once you are in Hyderabad, you will never miss this ... Here goes the recipe

Take 500 gms of Boneless Chicken Breast

Cut them into thin strips… The strips should be of the size of Kurkure :) 

Salt them enough and then soak them in Buttermilk overnight…. Soaking in Buttermilk actually makes meat tender and makes the chicken retain more moisture

Next Day take out this Chicken 3 hrs before making 

After taking out, 

Add 1 egg

 2 TBSP Corn Flour

1 TBSP Oil,

1 teaspoon Maida

1 teaspoon Rice Flour

Make a paste of Ginger, Garlic and Green Chili and add 1 1/2 TBSP of it

1 teaspoon Pepper Powder

1 teaspoon Kashmiri Chilli Powder

Mix all of these along with Chicken… The chicken should be just coated enough absolute no water…

Now keep it aside for 2 hrs

Now heat the oil in a pan in medium heat… 

Tip :  To know whether the oil is hot enough , dip a back side of wooden ladle in the oil…

 1. Bubbles not coming , oil not hot enough

2. After dipping if bubbles  are forming around the laddle, medium hot and good indication
3. Bubbles shouldn’t come too fast.. It means Oil is really hot…Reduce the heat and let it cool down.

Just test it with one chicken strip and you will not…

If oil is less hot, the chicken will soak lot of oil… So, oil should be hot enough…

Put them in the batches… Don’t over crowd the oil kadai…

Usually since the chicken strips are thin , they will fry really fast… so max 2-3 minutes…

Fry and keep them aside…

Now finely shop around 25 Garlic Cloves

Slit 10 Green Chill in half

2 Large Spring of Curry leaves…

Take a pan, put around 1 1/2 tbsp of oil

Put Garlic Cloves, Green Chilli and Curry Leaves and sauté them

Put the heat on low and do following

Add 1/2 cup curd .. ( around 2 tbsp of Curd )

1 teaspoon coriander powder

1/2 teaspoon jeera powder

1/2 Handful of mint

1 tbsp Chilli Powder

Little salt.. just enough for the Curd added

Now put it in High Flame and thicken the curd and eventually it will disappear… 

Now add little Soya sauce and add the Chicken pieces…

Just add a pinch of Ajinomoto

And fry for mix for 2 minutes and switch off the flame…

Absolutely Delicious Chicken Majestic is Ready !!

Chicken 65 - Evergreen Favorite

Chicken 65 Recipe

We heard this name many times and we just can't believe how many stories are told around it... Everyone have their own versions of it... Here is our version of it...You sure have succeeded if everyone in your family enjoyed it to the core.. Do you also want to be a part of that joy... Then the wait is over!!

Take 500 gms of Boneless Chicken Breast

Cut them into  cubes…Approximately size of top part of  index finger :)

Add Salt, 

Finely Chopped Green Chillies

Finely Chopped Curry Leaves

1 TBSP Coriander Powder

1 tsp Jeera Powder ( Note its only 1 teaspoon)

1 tsp Pepper Powder

2 TBSP Masala Karam..( You will get Masala Karam in India) you can skip it if you don’t have it

2 TBSP Red Chilli powder

1 TBSP Ginger Garlic Paste

2 Teaspoons Kashmiri Red Chilli Powder…( 

1 TBSP Oil and mix it thoroughly

Now add 2 1/2 Heaped TBSP Corn Flour 

1 TBSP Maida

1/2 Teaspoon Baking Powder

Add little water to the mix so that it get coated 

Mix and Coat it thoroughly The chicken should be just coated enough absolute no watery kind… Check for the coating of Corn Flour… It should kind of cover the chicken just enough… No part of chicken should be visible.

Now keep it aside for 2 hrs

Now heat the oil in a pan in medium heat… 

You know the tip if Oil is hot enough or not right ;)

Put them in the batches… Don’t over crowd the oil kadai..

Deep Fry on Medium Heat only and cook only 70% ( 2.5 minutes).. Remove them and keep them aside.

Let them cool down a bit… Once all the chicken pieces are done… Now start 2nd round of frying.. 

Take very little number of pieces in each batch… Approximately 75% of 1st Round batches….

Deep Fry chicken pieces on High heat and alongside put Slit Green Chillies and Curry leaves…. Chicken should fry along with Green Chillies and Curry leaves..

Remember this entire thing should be done on high heat and keep mixing it thoroughly… after 1.5 minutes or so… Take them aside… 

For little punch, you can add very ittle garam masala and toss the chicken pieces..(This is optional)

Your Favorite Chicken 65 is ready !!!

Mangalore Chicken Ghee Roast

Mangalore Chicken Ghee Roast Recipe !!

Ingredients


1 Kg Bone In Chicken 

Salt to Taste

Around 2 TBSP Chilli Powder 

1/2 tsp Turmeric

1 cup yoghurt

1 medium finely chopped onion

6-7 TBSP of GHEE

10 Bydagi Chillies / Kashmiri Red Chillies

7 RedChillies

2 TBSP Coriander Seeds

2 teaspoons Cumin Seeds

1/2 Teaspoon FenugreekSeeds

25 Garlic Cloves

2 Big Lemon Size Tamarind

1 tsp Jaggery

1 small lemon

For Marination

Marinate Chicken with salt , Chilli Powder, Yoghurt and Turmeric and little lemon juice (optional)

Marinate for minimum 2 hrs

For Masala

Dry Roast Bydagi Chillies and Guntur Red Chillies first…for 1-2 minutes until the inside oil from Chillies comes out

Next add Coriander Seeds, Cumin, Pepper Corns, Fenugreek Seeds,.. Dry roast them until the aroma comes out… Don’t blacken them.. Remember don’t blacken them..

Now put them aside and let it cool down..

Now take them into blender, add garlic, Tamarind and little  water and grind it into fine paste…

( We will use only half the paste )

Take a Kadai, put 5 TBSPs of GHEE and then add marinated chicken to it..

Now cook it on medium flame and let the chicken cook till 75% … You should be able to poke the Chicken with a Fork easily… 

Take out the Chicken Pieces, leaving the ghee and little chicken stock inside the kadai only… 

The ghee floats on the top in the stock… Try to separate them both ….Take out the entire stock from the kadai… Just leave the Ghee inside the Kadai

Add Chopped onion to the ghee , salt and fry them until they are golden brown..

Now add the masala paste ( Just half of what we made) 2 TBSP of Masala Paste

To the kadai and add little salt enough for the masala paste.. 

Now fry it a little for 2 minutes… Add the Chicken stock now to the mix..Get it to consistency where most of the stock evaporated and ghee is floating on the top of masala mix….

Now add the chicken pieces to this one… Mix it thoroughly.. Add another2 TBSP of Ghee to it…. …. Add Jaggery to it…..Now put it in the High Heat so that the Masala Mix sticks to the chicken throughly and the chicken cooks along …. Keep mixing throughly… for 5 minutes or so… Now add good amount of curry leaves… mix it well and fry for 1 minute…… 

Super Delicious Mangalore Chicken Ghee Roast is ready