Naadan Chicken!

INGREDIENTS:

• Chicken - 2.2lbs (1 kg)


• Onions - 2 large


• Ginger - 1 1/2 inch piece


• Garlic - 4 big cloves


• Green chillies - 6-8


• Curry leaves - a sprig


• Tomatoes - 2


• Garam masala powder - 1 1/2 tsp


• Corriander powder - 1 tsp


• Red chilli powder - 1 tsp


• Turmeric powder -1 tsp


• Pepper powder - 1/2 tsp


• Cilantro /corriander leaves -(optional)


• Cinnamon sticks - 4 one inch pieces


• Cloves - 3


• Cardamom - 2 no.


• Oil


• Salt

METHOD:

• Clean and keep the chicken aside to drain off water.


• Cut onions lengthwise. Crush or finely slice ginger garlic. Slit the green chillies lengthwise.


• Heat the pan. Pour oil.


• Once the oil is hot put the whole garam masala (cinnamon,cardamom,cloves) into it.


• Throw in the crushed ginger and garlic. Saute until the raw smell goes off or when the colour starts to brown.


• Now add cut onions, green chillies, curry leaves . Fry them until the onions turn light brown in colour. Sprinkle some salt to the onions. It makes the onion gets cooked fast.


• Once the onion is done add all the powders, fry for 2-3 minutes in low flame.


• Add chopped tomatoes, mix well, cover and keep for 4-5 minutes. Then leave the pan open,mix occassionally until the oil oozes out.


• Put the chicken pieces to the pan.Add salt. Mix well until all the pieces are well coated with the masala. Keeping on high flame fry the chicken for almost 6-8 minutes.


• Pour in 1/4 cup water. (I prefer hot water). Once it starts to boil cover the pan with lid. Keep it in high flame itself for another 10 more minutes. Remember to mix in between. ( You can add more water according to your requirement of gravy.)


• Reduce the flame , cover and cook for another 25 more minutes , stir in between.


• Garnish with chopped corriander leaves.


• Serve with rice/chapathi.

Note:

The garam masala which I use is homemade . If you are using readymade chicken masala powder you need not have to add corriander powder. On the other hand increase the whole garam masala pieces. My Garam masala contains fennel seeds,cinnamon,cloves,cardamom,star aniseed.

All the measurements are according to my families preferences. You can finetune it to your requirements.

Chicken 65

The credit of this recipe goes to chef Sanjay from Vahrehvah. Believe me it will turn out great. I would always wonder about the name chicken 65 and its origin. According to chef Sanjay this popular dish was just the 65 th item on the menu at a military canteen in Tamil Nadu.....


















INGREDIENTS:

Step 1

• Boneless chicken thighs (cubed)- 1 lb
• Ginger -Garlic paste- 1tsp
• Pepper powder- 1/2 tsp
• Salt
• Aji no moto
• Cornflour- 2 tsp
• Egg-1 no.
• Oil

Step 2

• Oil - 1 tbsp
• Cumin seeds-1/4 tsp
• Ginger (chopped)-1/2 tsp
• Garlic (chopped)-1 tsp
• Green chillies(chopped)-3-4
• Curry leaves
• Red chilli powder-1/2 tsp
• Chilli garlic paste- 2tsp
• Tomato ketchup -2 tsp
• Salt
• Aji no moto
• Corriander leaves (chopped)
• Food colour -red

METHOD:

• Marinate the chicken pieces with salt, pepper powder, ginger garlic paste, a pinch of aji no moto(optional), cornflour.
• Then add egg and mix in completely. Egg coats the chicken and keep the chicken tender and moist while frying.
• Heat oil in a frying wok and add chicken pieces and fry until its becomes light brown in colour. Drain and remove on to a paper towel.
• Heat a tbsp of oil , add cumin, chopped ginger, chopped garlic, green chillies, curry leaves. Fry until ginger and garlic are light brown.
• Add red chilli powder, chilli garlic paste (I used maggi chilli garlic sauce) ketchup, food colour. Sprinkle some water (1tbsp) . Add salt only if required. Keep in mind that the sauces will be having some amount of salt.
• Drop the fried chicken pieces and toss well. Squeeze some fresh lime juice to the chicken.
• Garnish with choped corriander leaves.

Suggestions:

Concerned about the spice level???....can reduce chilli powder or green chillies. Measurement of chilli garlic sauce and ketchup can vary depending on each persons palate. I use more ketchup...