Chicken / Kozhi

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Hariyali Chicken Kebab / Green Chicken Kabab

CookTime :30 Min | Servings : 2 Persons

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Kebab’s are famous as starters in restaurants. Hariyali tikka is a famous Punjabi dhaba appetizer. They are famous along the highway side dhabas and some restaurants. They are grilled in the fire grill. They are perfectly coated with mint and coriander flavor turns out to be green Chicken Kababs.
Normally the chicken alone will be grilled, for a change I added some chili powder coated onions and bell peppers. Trust me, it tastes really good. We loved them a lot!! We ended up fighting for the grilled onions and bell peppers.
I added a little extra mint and coriander, so it looks very greenish. But I have reduced the quantity of them in the recipe, so with the below recipe the color would vary a little from what I have got.


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Khao Phad Sapparot / Thai Pineapple Chicken Fried Rice

Cook Time :15 Min | Servings : 2 Persons

Khao Phad Sapparot / Thai Pineapple Chicken Fried Rice
Fried Rice will be cooked at least once a week in a typical Thai home. Usually fried rice combination will be made on the fly with the ingredients available at hand. Also, fried rice is easy to make with the left over rice and perfectly suited for parties of all sort.
Thai Curry paste can be bought in stores and refrigerated, since I didn’t have it, I made the curry paste myself. I also made my own combination of veggies and meat. Instead of Chicken, shrimp can also be used or it can be cooked only with vegetables.
When it’s this easy to make at home, who says no to try it out !!!
Khao Phad Sapparot / Thai Pineapple Chicken Fried Rice

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Chicken Jalfrezi

A restaurant style Chicken Jalferazi cooked in yogurt and tomato. This tastes good along with Naan or Chapathi.

Chicken Jalferazi

Chicken Jalfrezi
Author: Sashi
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • Chicken – 1 lb
  • Oil – 3 tsp
  • Cumin Seeds – 1 tbsp
  • Garlic – 6 nos
  • Green Chili – 2 nos
  • Tomato – 1 no
  • Salt – 1/4 tsp
  • Pepper – 1/4 tsp
  • Coriander Powder – 2 tsp
  • Turmeric – 1/4 tsp
  • Yogurt – 3 tbsp
  • Water – 1 cup
  • To fry separately :
  • Oil – 3 tsp
  • Cumin – 1/2 tsp
  • Onion – 1 ( Medium )
  • Tomato – 1 no
  • Green Capsicum – 1 no
  • Red Chili Powder – 2 tsp
  • Garam Masala – 1 tsp
Instructions
PREP:
  1. Cut the Chicken in to small pieces.
  2. Chop the onion and tomatoes into small pieces.
  3. Slit open green chili.
  4. Chop garlic into very fine pieces.
  5. For the items given in “To fry separately”, chop the onion into length wise, tomato into small pieces, slit open green chili and chop the capsicum in to medium size pieces.
COOKING:
  1. In a wok heat oil, when hot, add cumin. When cumin splutters add the finely chopped garlic, green chili and fry for 30 sec. Add the tomatoes and fry till they become gravy. Add the Salt, turmeric, yogurt, pepper powder, coriander powder and chicken. Add the water and mix well. Check for the Salt. Let it cook well and becomes semi thick gravy or till the oil separates.
  2. In an another pan, heat oil. When hot add cumin in the “To fry separately” section. Add the lengthwise cut onions and saute well till they turn brown. Add the tomatoes and cook for 2 min. Add the chili powder, capsicum, garam masala and fry till the masala is cooked well.
  3. Combine the items from Step 3 to Step 2 and mix well. Garnish with coriander leaves.
Notes
If you want it little gravy, don’t fry till all water evaporates.[br]Since I didn’t have green bell pepper I used red.[br]Serve with Roti, Chapathi, Naan.

 

Kadai Chicken

Kadai Chicken or Chicken Kadai is a very famous restaurant delight. They match very well with Naan, Parota or Chapathi.

Kadai Chicken

Kadai Chicken
Author: Sashi
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • Chicken – 1 lb
  • Oil – 3 tsp
  • Onion – 1 ( Medium )
  • Ginger – 1 inch
  • Garlic – 6 nos
  • Green Chili – 2 nos
  • Tomato – 1
  • Red Chili Powder – 1 tsp
  • Turmeric – 1/4 tsp
  • Salt – 1/4 tsp
  • Coriander Leaves – 2 tbsp
  • To Grind :
  • Cinnamon – 1 inch
  • Cloves – 2 no
  • Cardamom – 2 no
  • Cashew nut – 5 nos
  • Coriander Seeds – 2 tsp
Instructions
PREP:
  1. Grind the items given in the ” To Grind” section to a very fine paste. Chop the onion finely. grind ginger, garlic and green chili to a fine paste. chop the coriander leaves. Cut the chicken into small pieces.
COOKING:
  1. In a wok heat oil, when hot add onion. Fry till onion turns brown. Add the ginger garlic paste and fry till the raw smell leaves. Add the tomato and fry till it become gravy Add the ground masala paste and fry till Oil separates. Add the chicken, red chili powder, turmeric, salt, water – 1 cup and cook till chicken is completely cooked and water is completely drained.
  2. Add capsicum, coriander leaves saute for 2 min. If you like add ghee 1/2 tsp at the end.
Notes
If you want it little gravy, add some more water and don’t fry till all water evaporates.[br]Serve with Roti, Chapathi, Naan.

 

Pepper Chicken Fry / Kozhi Milagu Varuval

Pepper is used to treat common cold India. It’s very hard to consume raw pepper, hot pepper rasam or pepper chicken helps in consuming lot of pepper.
If you want more gravy in this recipe dont fry until water is evaporated, fry only till chicken is cooked.

Pepper Chicken Fry / Kozhi Milagu Varuval

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Nattu Kozhi Kulambu / Chicken Gravy

This is some what similar to the way we prepare chicken kuzhambu at kongunadu houses. We don’t add star anise, black stone flower. I added those to get the extra aroma which suites well for idili and dosa. Preparing this with the whole chicken gives an extra ordinary taste. Chicken thighs or breasts can also be substituted but will get the taste little closer to the original.

Chicken Gravy / Nattu Kozhi Kulambu

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