Chicken – 65

Yesterday during our skype conversation, Yuvi tried to pounce on his dad by head-butting the laptop screen to directly jump into America. It is Yuvi’s way of saying “I miss you”. Jagan is more away than in. He’s away for most occasions – kids’ first day of school, his own birthday, Hasini’s birthday and now our wedding anniversary. I was going to make a classic Tiramisu for our wedding Anniversary today, from scratch but didn’t have Rum. If only Jagan were here! I am fighting the lone battle against lizards and “Maravattais” (millipede) in our house. Even yesterday, I kicked out a maravattai that had found its way into our bathroom. I am not enjoying driving during weekends and definitely not finding parking. I never worried about car repairs, AC repairs, bills and public relations at home. It is hard to believe that Jagan was taking care of all of these silently while watching “Two and half men” and “Destroyed in seconds” and while always being “just now seen”  on whatsapp. It is my way of saying “I miss you”. So I made chicken-65 instead (of Tiramisu). How in the world Chicken-65 instead of Tiramisu? We love both equally. Jagan’s love of chicken is un-paralleled. Hasini takes right after him. She even eats like him I noticed yesterday just like how Bhagyaraj’s son in “Mouna Geethangal” adjusts his glasses like his dad. Bhagyaraj is a genius. Anybody who disagrees is… is… is not my friend. I made this lip-smacking chicken-65 (courtesy: Chef Jacob’s cookbook “Asaiva samayal”) and Jagan’s favourite coconut and poppy seed chicken curry along with chappathis yesterday and wolfed down everything to my heart’s content all the while thinking how much Jagan would have enjoyed this meal.For more south-indian non-vegetarian recipes check out Maayandi Kudumbathinar Menu | South-Indian Non-vegetarian dishes Prep time: 15 minsCooking time: 15 minsServes: 3 Ingredients Boneless Chicken cut into small pieces – ¼ kiloOil for deep fryingCurry leaves – 1 stemOnion – 1 medium chopped fineGreen chilli – 1 chopped fineGinger – 1 inch mincedGarlic – 4 pods minced Marinade Ginger – 1 inch pieceGarlic – 5 podsGreen chillies – 3Kashmiri Red chilli powder – 2 tspSalt to taste Dipping Batter Corn flour – 4 tbspWater – ¾ cup Saute mixture Whisked yogurt – ¼ cupSalt – a pinchKashmiri red chilli powder – 1 tspTurmeric powder – ¼ tsp Method Clean chicken, pat dry and cut...

Chettinad style Pepper Chicken | Pepper Chicken Masala

This chettinad style pepper chicken can give any restaurant pepper chicken a run for its money. It’s absolutely fabulous and minus the restaurant style oil spill on top. This pepper chicken is loaded with the flavour of freshly ground peppercorns, shallots and garlic rounded out by the fried coconut. The fried coconut provides excellent texture and that lovely scoopable body to the curry. I love this with rice and Sambar or rice and rasam. It would also make a really nice pair with chappathi. I served this chettinad style pepper chicken with rice, Arachivitta sambar and Paneer fry. I altered my mother’s mutton chops recipe to arrive at this chettinad style pepper chicken.  If you feel like Chettinad food, don’t pick up the phone, pick up the karandi instead – this is so much better and definitely safer for your tummy. I almost always end up with an upset stomach the day after we eat hotel chicken. I love the RealGood Chicken that sells in department stores. It’s always fresh and it’s already cleaned, cut and neatly packed which means absolutely zero prep-work with the chicken. Cooking chicken just got even easier. Ours is a chicken crazy family and every weekend it is chicken at home and I need to find new ways to spin it. Not that our family will ever get bored of chicken. It’s just that I’d be bored of cooking it the same way every time. But there is a wonderful charm in making that familiar oft-repeated dish which comes so naturally, a little bit of this, a little bit of that, stir, mix, done. You don’t measure, taste or adjust seasoning. You just know. The only thing that I make that confidently is the vegetable biryani and maybe bulls eye. Everything else, I still like to check. Prep time: 10 minsCooking time: 30 minsServes: 4 Ingredients Chicken – ½ kiloTurmeric powder – 1 tspSalt to tasteCurry leaves – 1 stemOnions – 2 medium slicedOil – 5 tbsp + 1 tbsp Masala Ingredients Grated Coconut – from half a coconut (3/4 cup)Whole Black peppercorns – 2 tbspSambar Onions/Shallots – 6Curry Leaves – 1 stemCumin – 1 tspGinger – 1 inch scrapedGarlic – 5 cloves peeled Method 1.      Wash and clean chicken. Pat dry and set aside. 2.      In a Kadai/skillet, add 1 tbsp oil and all masala ingredients other than grated coconut and sauté for 2-3 minutes...

Simple Chicken Curry

 Free Photography lesson here to use non-shiny/matte plates for your food photos! Chicken is like potatoes. Delicious however you make it and there are innumerable ways you can make them (Chicken and potatoes). This chicken curry is simple, smooth and finger-licking good. It goes beautifully with rice, roti or chappathi. Since I started cooking seriously I’ve started paying attention to the little details. Most curries have onions, tomatoes, ginger and garlic but how you use these in your curry makes a lot of difference to how the final curry tastes. You could just fry onions, tomatoes and ginger garlic paste, you can grind them all raw and use them, you can fry them and then grind them before incorporating them in the curry (which is what I do in this recipe), you can blanch, puree and then add them in.. and so on. Now there’ll be folks who’ll say it’s all the same. But serious foodies, people who are passionate about their food will know that each one tastes different however subtly so. I can’t say between a Toyota Fortuner and an Outlander. Jagan goes freaking wild if I say both seem the same (like JKB in in Sindhu Bairavi). But I really don’t mind if people don’t appreciate the nuances in the food as long as they enjoy what I cook. Prep time: 10 minsCooking time: 20 minsServes: 3-4 Ingredients Chicken – ½ kiloOnions – 2 large choppedTomatoes – 2 large choppedGinger – 2 inch piece scraped and choppedGarlic – 7 cloves peeledGreen chillies – 4Red chilli powder – 2 tbsp.Turmeric powder – ¾ tspSalt to tasteOil – 4 tbsp Method 1.      Wash and clean chicken. 2.      To a kadai add 2 tbsp oil and when hot add the chopped onions. Fry till they turn translucent. Then add the tomatoes and fry till they turn soft. Add the green chillies, ginger and garlic and fry till the green chillies are scorched and the garlic browned in places. Transfer the fried ingredients to a mixer. Let cool slightly. Grind to a smooth paste. 3.      To the same kadai add the remaining tbsp. of oil and the chicken. Fry till the chicken turns white. Add turmeric powder, red chilli powder, the ground paste and salt. Mix well. Cover and simmer till the chicken is cooked through and the oil has separated – about 15-20 minutes. Uncover, give a stir. Switch off....

Spicy Ground Coconut Chicken curry

The marinated chicken in this curry turned out so soft and juicy that even the kids loved this curry. Even Yuvi who usually turns away from spicy food, enjoyed this chicken. The curry was thick, fragrant and flavourful and the chicken had soaked up the wonderful fresh flavours. The chicken was as flavourful as the curry unlike many restaurant curries where the chicken is stringy and bland, a stranger to the curry it sits in. This dish was actually an accident. We had originally planned to barbecue the chicken for which I prepared the marinade. But then Jagan (my husband) changed his mind at the last moment and wanted a curry instead. So marinated chicken it had to be for this curry. I am happy I did it this way. In fact, I think I’d even go as far as to say, marinate the chicken first irrespective of what you’re going to do with it. But marinate sensibly according to the dish you’re going to make. And there’s something about lemon juice however little you may use, it adds a lovely citrusy freshness to the dish. The chicken is marinated in a fresh ginger-garlic-green chilli marinade seasoned with red chilli powder and lemon juice. The marinated chicken is cooked in a ground coconut masala which gives the curry nice body and a wonderful aroma. We had this curry with Chappathis and it was a hit combination. Prep time: 10 mins + 30 mins marinating time Cooking time: 20 mins Serves: 5 Ingredients Chicken – ½ kilo cleaned and cut into bite size piecesOnion – 1 large chopped fineTomato – 1 choppedCloves – 3Cinnamon – 1 inch stickCardamom – 1Oil – 2 tbspWater as necessary Ground Masala Grated Coconut – 3/4 cupFried Gram dal/Pottu Kadalai – 2 tbspFennel seeds/Sombu/Saunf – 1 tspWhole dry red chillies – 3-4Cardamom – 1Cinnamon – 1 inch stick Marinade Ginger – 2 inch piece peeled and roughly choppedGarlic – 6 cloves peeledGreen chillies – 3 chopped roughlyLemon juice – 1 tsp (from half a lemon)Red chilli powder – 2 tbspSalt to taste Method 1.      Clean chicken well and cut into bite sized pieces. 2.      Grind together the ingredients listed under marinade except red chilli powder, salt and lemon juice to a fine paste. In a bowl, dump the ground marinade, add lemon juice, chilli powder and salt and mix well. Throw in the chicken pieces and...

Indian style easy Grilled Chicken

Chicken is the family favourite. Chicken in any form is loved at home. We could negotiate for a separate account at KFC, we’re that regular there. My daughter loves KFC’s chicken strips and making an oven baked version of these strips is on my long list of “To try recipes”. Yeah, I know I am not a very good mom by circle of moms standards, I let my kids eat junk food but I think it’s ok if it’s once in a while. Coming back to this recipe, this is by far the easiest, most basic grilled chicken recipe. The marinade is an Indian style tandoori chicken type masala which is simple and tasty. The key to grilling chicken in an OTG is making sure it’s not overcooked. When chicken is overcooked it gets dry, stringy and chewy. So start checking from the halfway point. You could serve these as starters or as a side with biryani. Preparation time: 10 minsCooking time: 40 mins -1 hourServes: 5 Ingredients Chicken – 5 leg piecesGinger – 2 inches peeledGarlic – 7-10 podsGreen chillies – 2-3Red chilli powder – 2 tbspTurmeric powder – 1 tspLemon juice – from half a lemonSalt to taste Method 1.      Clean chicken and make oblong cuts in the chicken so that the masala can sink in. 2.      Grind together ginger, garlic and green chillies to a smooth paste. In a bowl, add the ground ginger-garlic-green chilli paste, red chilli powder, turmeric powder, lemon juice and salt. Add water to make a smooth marinade neither too runny nor too thick. 3.      Throw the chicken pieces into the marinade and mix well making sure to rub the marinade into the slits in the chicken. Cover and let the chicken marinate for a minimum of 2 hours. 4.      Pre-heat oven to 200 degrees Celsius. Cover the crumb tray with aluminium foil to protect the tray from drippings. You can discard the aluminium foil once the chicken is done; saves you from washing the crumb tray. 5.      Transfer the marinated chicken to the oven and grill/broil for 40 minutes to 1 hour. Turn over the chicken halfway through and baste with remaining marinade. Start checking the chicken from 30 minutes onwards to make sure it isn’t overcooked. Serve hot with cut onion rings and lemon wedges. Notes 1.      Once the chicken is cooked, if you’d like the outside to be crispier, cook...

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