Punjabi Chicken Curry | Side Dish For Chapathi

       Punjabi Chicken Curry - rich chicken curry made with ghee,yogurt as the main ingredient. I didn't eat the curry,but i can see it in their eyes... how much they liked it.My dearies enjoyed the chicken curry  with chapathi and dosa.This is no regular chicken curry, its really different than others.After i saw it in sanjeev kapoor's book,i made it the same day.

Chicken Dum Biryani | Kerala Style | Guest Post

      Chicken Dum Biryani -This wonderful recipe comes as a guest post from a blogger friend of mine.She is so bubbly, a cheerful mother of 2 cute angels ,love to spend her time with friends,help friends,talks her mind,love to bake,love to leave encouraging comments.You can feel her positive energy when you hear her(even in chats and messages).Friends are really precious, while we move we get to know different friends we miss some .But this friend, i never want to miss.She got many wonderful qualities especially i got to learn organisation and planning.Without much puzzling i introduce our chief guest of today Rafee who blogs at bigsweettooth.

Parotta Salna | Chicken Salna

    Parotta Salna is nothing but different style of making korma.Salna is especially made for parotta, a south Indian speciality.Parotta is plain with more oil, a spicy gravy like salna goes best with parotta.There are many varieties of salna like chicken,plain,vegetable salna.In this post i explain chicken salna.To make vegetable salna replace chicken with finely chopped beans,carrot,peas,cauliflower etc.

Chettinad Chicken|Spicy Chicken Curry

     Chettinad Chicken- Kozhi curry is a authentic chicken preparation made in southern parts of tamilnadu called chettinad.This is usually the spicy chicken preparations of any chicken recipes, but its authentic and most tastiest chicken recipe ever.
    This is my mom's version of the spicy chettinad chicken curry.This Chicken curry is less fat, i mean no heavy cream ,butter and it comes in less work category -one of the easy chicken curry you will ever make.
Tip :The more the curry simmers and cooks in low fire ,the chicken absorbs all the spice.
    Usually chicken dishes in south India gets lots of garlic and spices to aids easy digestion and takeoff  the smell of fresh meat.Especially turmeric to kill of the bacteria in chicken.This chettinad chicken also is special because it has the wonderful flavors of gingelly oil.Gingelly oil cools your body in warmer temperatures even though you eat this chicken curry at summers.

Serving suggestions of Chettinad chicken:
  With chapathi,roti,rice and also a best party pleaser

Check other chicken recipes like chili chicken fry,Pepper chicken gravy

                                         Chettinad Chicken|Spicy Chicken Curry

                            Spicy Chettinad Chicken Curry

 Cuisine: Indian Category:Sides Serves:3-4 Prep time:40 minutes Cook time:40 minutes Total time:1 hour 20 minutes



Ingredients:

• 1 pound chicken(around 500 grams)/kozhi.
• 1 tsp turmeric powder/manjal thool.
• salt as required.
• 1 tbsp gingelly oil/nalla ennai.

Roast and grind:

• 5 red chili/vara milagai.
• 1 1/2 tbsp fennel seeds/sombu.
• 1 1/2 tbsp jeera/Cumin seeds/jeeragam.
• 1 tbsp black pepper/milagu.
• 1 tsp kaskas/Poppy seeds/kasa kasa.
• 5 garlic pods/poondu.
• 1 large onion/vengayam.
• 2-3 tbsp grated coconut/thengai.

Marination:

• roast and ground paste/varuthu arachathu.
• 2 tbsp curd/thayir.
• 3 tbsp gingelly oil/nalla ennai.

Marination for chettinad chicken:

• Cut onion and garlic in to big pieces.
• Add oil to saute pan and saute onion and garlic until onion is translucent.
• Keep it aside.
• Add oil again and saute fennel,jeera,pepper.
• Add red chili,poppy seeds as well and saute it.
• Finally add grated coconut after switching off the flame.
• Cool of the sauted ingredients completely and grind it to smooth paste.
• Clean the chicken with turmeric and water and cut chicken to required shape (not too large).
• Add ground paste ,3 tbsp gingelly oil ,curd and marinate the chicken atleast for half an hour or overnight.

Cooking the chettinad chicken:

• Heat the saute pan and add the marinated chicken and cook them in low fire until the chicken cooks(around 30 min).

• By that time chicken should be cooked thorough it has got all of the masala flavour.
• Enjoy chettinad chicken with roti ,Rice,chapathi ...

Note:

• Cook the chicken in low fire so chicken gets the spices.
• Marinate them the previous night and cook it the next day morning if you have frozen chicken at hand.
• Using of gingelly oil is purely optional but it gives much more taste and reduces the heat chicken gives.
• Reduce the red chili level according to your taste buds..

Linking it to Amrita's Page  and Gayathri's page

shrutisrasoi  and Pari's Event

Recipe revisiting :Recipe and picture updated on 3/1/2015

Pepper Chicken Fry - Kozhi Milagu Varuval

Chettinad cuisine is renowned for Non-Veg dishes.There are many delicious non-veg varieties like  chicken pepper gravy, Kozhi Milagu Varuval,Mutton kola urundai and the list goes on..
          People all over the world remember chettinad with its non-veg dishes. Being from chettinad never made me a meat eater,i am a hard core veggie. Before marriage i used to run away from the place where chicken is getting cleaned and is cooked.Mom used to cook for me first, before making chicken.Now things changed ,after marriage or its after my kid started eating chicken.I cook pepper chicken fry for them once in a while.

Pepper Chicken Gravy-Chettinad Style

        My Daughter loves chicken, she takes after her dad. Once a week I try to make chicken.
I am a veggie and before marriage I used to avoid non-veg like the plague. I remember that my mom used make everything separately for me.
       These days I do make chicken for my daughter and my husband. This Pepper chicken gravy  is one among the dishes i prepare, in typical chettinad style. The use of  fresh black pepper makes this gravy really authentic according to my husband. Chettinad  pepper chicken gravy and fry are really famous all over the world. This recipe is a hybrid recipe from a few sources , My Grandma, My mom and My mother in law.

Preparation time:15 min

Resting Time:1/2 hour 

Cooking time:45 min

Serves:2