CHICKEN DISHES

PANEER KORMA-FRIED CHICKEN RICE

Calin's Kitchen Leave a comment

This is a recipe innovated from my kitchen, and the title says it all!

Yes it’s a paneer korma, cooked with rice..and fried chicken added when the rice is 3/4 done .This fusion of flavours was

really good and my family liked it.

The key ingredient is ghee … to make it clear the chicken has to be fried in ghee, and the rice has to be cooked with ghee.

You could try using butter too.

Now let’s move to the recipe..

INGREDIENTS

For the chicken

500 gm chicken

1 tbsp red chilli powder

1 tsp ginger-garlic paste

salt to taste

juice of 1 lime

enough ghee for frying

Method

Marinade the chicken for 20 minutes, and fry in a shallow pan till golden brown .

Do not discard the remaining ghee (2-3 tbsp) to pour over the rice finally.

For the rice

250 gm basmati rice

100 gm paneer

2 onions chopped

1 heaped tbsp ginger garlic paste

2 slit green chillies

3 tomatoes (medium sized)

1/4 cup curd

1/2 tsp turmeric

1 tsp chilli powder

1 tsp garam masala powder

1 tsp cardamon powder

whole spices (1 inch cinnamon,3-4 cloves,1 tsp fennel seeds )

few mint leaves

1 tsp sugar

3-4 tbsp ghee

Grind to a paste

2-3 green chillies

1/2 cup grated coconut

7-10 cashew nuts or almonds

METHOD

Heat ghee add the whole spices, onion and saute till onion is light brown.

Add the split green chillies, tomato,turmeric salt, ginger- garlic paste, chilli powder, garam masala and stir till tomatoes are soft.

Next add cut paneer and the rest of the ingredients .

Add the ground paste and the soaked rice.

Add water 1.5 inches above rice level and cook on a slow fire, till 3/4th done.

Add the fried chicken pieces on the top of the cooked rice .Pour the remaining ghee (from the fried chicken)

Add coriander leaves, cover and cook on a slow flame till done.

Serve with raita infused with mint and other accompaniments of your choice.

Advertisement

CHICKEN’N’CASHEW PAKODA

Calin's Kitchen Leave a comment

Pakoda or Pakora is an all time favourite snack of India.There are many varieties of pakodas sold in the streets of India.

Considered a street food there are amazing vegetarian and non vegetarian combinations of pakodas.

Today’s crunchy food recipe is one with chicken,cashewnuts and mint leaves.You can add peanuts to replace cashew.

Curry leaves can be used instead of mint,so go ahead with your favourite combinations and try this appetiser/snack.

Share your comments and suggestions…

INGREDIENTS

250 gm of chicken cut into thin strips

1 cup gram flour

1/4 cup rice flour

2 tsp hot butter/ghee/oil

3 cloves garlic chopped fine

1/4 cup broken cashew nuts/peanuts

2 tsp kashmiri chilli powder

1 tsp garam masala powder

1/2 tsp.turmeric powder (optional)

2 chopped green chillies

1 big onion chopped fine

1 tsp saunf(perumjeeragam)

few mint/curry leaves

water

salt to taste

oil for frying

METHOD

Mix all the ingredients by only sprinkling water .The mixture should be crumbly (not like a batter).

The correct texture will be when you are able to hold the mixture with you fingers.Minimal water will add to the

crunchiness.

Drop tiny portions in hot oil, and fry till golden brown.

Tip: If you want the crunchiness to stay longer ..half fry ,remove and fry till it’s golden brown.

CHICKEN MALABAR BIRIYANI

Calin's Kitchen Leave a comment

This biriyani is from the Kerala cuisine,and it

has a unique taste compared to other biryanis

With lots of fried onions,and fried cashew nuts

to enhance the richness,it is indeed an

awesome dish from the Kerala cuisine.

Flavourful biriyani with less spices .

To the recipe

INGREDIENTS

500 gm kaima rice / seeraga samba rice(soaked

for 15-20 minutes)

1 tomato

Handful of mint leaves

Handful of coriander leaves

2-3 onions sliced

1/2 cup cashew nuts

A handful of raisins

1 tsp coarsely powdered cardamon powder

1 tsp rose essence / 1 tbsp rose water

2 sticks cinnamon

7-8 cloves

1 mace

1 cup curd

Juice of 1 lime

Salt

1 tsp garam masala powder or biriyani masala

1 tsp pepper powder

2-3 tbsp ghee ( to be added when layering)

To marinade

500-750 gm chicken pieces

1 tbsp pepper powder

Salt

Grind to a paste

10 green chillies

25-30 garlic cloves

2 inch piece ginger

To fry onions

5 big onions sliced

Salt

A pinch of sugar

50-100 ml oil

For the rice

1 tsp fennel seeds

1-2 bay leaves

Salt to taste

1 tsp ghee

METHOD

•Marinade the chicken for minimum 20

minutes.

•Fry the onions with salt and sugar till light

brown,and set aside.

•Fry the cashew nuts and raisins in ghee and

set aside

To make the biriyani gravy

•Use the oil in which you fried onions,and add

the sliced onions ,cinnamon,cloves and fry till

translucent.

•Add half of the ginger garlic paste,chicken

marinade and cook for 10 minutes covered .

If using pressure cooker 1 whistle time.

•Next add the remaining paste,garam masala,

curd,lime,pepper powder,rose essence ,3/4th of

the fried onions ,tomato ,cardamon powder

and cook for further 10 minutes,and remove

from fire.

• Reserve one cup gravy for layering later.

To prepare the rice

•Heat water in a vessel,add cinnamon,cloves

bay leaf,salt and 1 tbsp ghee.

Add the soaked rice and cook till 3/4th done.

•Drain out the water.

To layer the rice ( Final assembly)

•Starting with rice at the bottom,start layering

with the reserved curry,the meat,mint leaves,

fried onions,end with rice.

•Add 2-3 tbsp ghee on top,and cook covered on

a slow fire for 15 minutes.

Do try this unique biriyani and post in your

comments !

BANANA LEAF CHICKEN BIRIYANI

Calin's Kitchen 3 Comments

Banana leaves are used for wrapping,cooking,

and serving food in tropical countries .

The leaves, not only impart an aroma,but gives

out a fine flavour when food is cooked in it .

The leaf has anti- bacterial properties,and

antioxidants,and is widely used in Ayurvedic

treatments,and cosmetic treatments too.

I have posted recipes of biriyani,cooked with

the leaf covered only on the top,but this recipe

is cooked with the leaf at the bottom of the pan

and top of the rice almost packed like a big

parcel and cooked in a dum( slow fire).This

method of cooking avoids burning at the

bottom,and the rice is moist and the texture is

excellent.

The biriyani tasted unique and awesome,than

cooking directly in a pot !

So,do try this method and post in your

comments,and feedback!

To the recipe now

INGREDIENTS

750 gm chicken

Grind to a paste

2 inch piece ginger

2 pods garlic peeled

1 green chilli

2 potatoes quartered

1 tsp Kashmiri chilli powder

3 -4 onions sliced

3/4 cup curd

3 slit green chillies

Whole spices ( 1 inch stick cinnamon,6 cloves,

3-4 cardamons)

handful of mint and coriander leaves

2 big tomatoes

Juice of 1 lemon

Hot water

1/2 tsp turmeric

1 tsp chilli powder

Saffron mixed in milk or water / a pinch of food

colouring

1/4 cup ghee+oil mixed

Grind to a coarse powder

A small piece cinnamon

2 cardamons

2 cloves

1 star anise

A little sea moss

1 small mace or javitri

1 tsp white poppy seeds or khus khus

1 tsp saunf

1 tsp cumin seeds

4-5 cashew nuts

METHOD

•First marinade the chicken in curd with half of

the ground paste.

•Mix the potato with Kashmiri chilli powder.

•Heat a little oil in a pan ,and half fry the

potatoes and set aside.

•Add the remaining oil to the same pan,with

whole spices and onions and fry the onions till

golden brown.

•Add the leftover ginger–garlic paste with salt,

and sauté.

•Next add the slit green chillies,and tomatoes.

•Add turmeric,mint,coriander leaves,salt,and

cook till tomatoes are soft.

•Add the marinated chicken with 1 tsp chilli

powder,and cook in its juices for 10 minutes.

•Next add 1 cup hot water and the powdered

spices and cook till gravy looks thick.

To prepare the rice

500 gm rice ( washed and soaked)

Juice of half lemon

Few peppercorns

Salt to taste

•Boil enough water for the rice .

•Add the soaked rice with the ingredients,and

half cook (50 percent)the rice.

•Drain out the water.

Final assembly for the Banana leaf Dum

•Take the biriyani pot,and lay the slightly

heated Banana leaf at the bottom.

•Layer the chicken curry and rice ,starting

from rice at the bottom to ending with rice at

the top.

•Sprinkle colouring,or saffron only at the top.

•Add a little ghee on the top ( if you like )

•Cover with another banana leaf on the top .

•Close with a tight lid .

•Keep some hot water in a vessel on the

covered lid,and cook on a low flame for 15

minutes.( you will get the aroma of the banana

leaf😊).

•Serve with raita,and your favourite fries.

CHICKEN FALAFEL IN CURD

Calin's Kitchen Leave a comment

This is another recipe innovated in my kitchen.

Falafel is a Middle Eastern dish which is mostly

deep fried. I have posted variations of falafel.

Like our ‘thayir vadai ‘I wanted to neutralise

the oil used in the recipe,by shallow frying ,

and allowed to float in yoghurt.

You have to use pre-soaked chick peas ,brown ,

green or white variety.This soaked peas has to

be ground with coriander leaves,or spinach

leaves . It’s a good side dish to be served with

biriyanis,pulao,or rotis .

To the recipe now

INGREDIENTS

1 cup soaked chick peas

1 cup shredded chicken/ boneless chicken

1 cup chopped coriander leaves

1 small piece ginger

1 tsp cumin seeds

2-3 green chillies

1/2 tsp peppercorns

1/2 tsp garam masala powder

Salt to taste

Few onions chopped fine

Oil for frying

METHOD

•Excluding the onions ,grind the rest of the

ingredients to a coarse paste.

•Add onions and shape into flat tikkis.

Shallow fry till golden brown and set aside.

For the yoghurt mixture

2 cups curd/ yoghurt

1-2 green chillies chopped

1/2 tsp cumin seed powder

1/4 tsp paprika powder/ Kashmiri chilli powder

Salt to taste

1/2 tsp sugar / honey

•Beat the curd well with salt and sugar till

creamy .

•Add the fried falafel

•Sprinkle the rest of the ingredients and serve.

Note: You can temper this curd mixture if you like and the add the falafel.

PEPPER CHICKEN PALANDY

Calin's Kitchen Leave a comment

Chicken palandy recipe is extracted from the

Lankan cuisines.Today’s recipe is my version of

the same .

Check my previous post of another version-https://calinskitchen.com/2020/05/28/chicken-palandy/

This recipe is made with strips of chicken fried/

grilled/baked.

You can transform leftover chicken,to an

amazing dish like this .

This dish can be used for wraps,kothu parota,

or served as a side dish with rotis and rice.

Tip : Whenever you make any stir fry pepper dishes ,always add the coarse pepper powder at the end.

To the recipe now

INGREDIENTS

400-500 gm chicken strips marinaded in 1 tsp chilli powder and salt

2-3 sliced onions

2 green chillies slit

1 tsp minced garlic

1 tsp chilli flakes

1 tsp cumin seed powder

1 tbsp coarsely ground pepper powder

1 tbsp curd

1 tsp vinegar/ lime

Few curry leaves

1 stick cinnamon

2-3 eggs

Oil for frying

Salt to taste

METHOD

Fry the marinaded chicken till golden brown

and set aside.

Take 2-3 tbsp from the fried oil and heat.

Fry the onions,with cinnamon till light brown .

Add garlic,green chillies,and the rest of the

ingredients except pepper and eggs.

Shove the chicken to a side and add eggs to the

other side.

Now mix all together ,and lastly add the pepper

powder.

Remove from fire .

MEAT BALLS IN GINGER SAUCE

Calin's Kitchen Leave a comment

A good dish fit for any menu or a filling for a

wrap .

This is made with minced meat,a handful of

wheat flour and finely chopped cabbage.

Cabbage can be replaced with bokchoy,leeks or

even finely chopped palak(spinach).

Let’s get into the recipe right away!

Any meat can be used to make this recipe.

INGREDIENTS

250 gm minced meat

1/2 cup wheat flour

1 cup finely cut cabbage

1 tsp pepper powder

1 tsp fennel seeds

Salt to taste

Oil to fry

For the sauce

2 inch piece ginger ground

1 big onion chopped

2 tomatoes puréed

1/2 cup tomato sauce

1 tsp sugar

1/4 cup vinegar

1 piece cinnamon

1 tsp chilli powder

1/2 tsp Kashmiri chilli powder ( for colour)

Salt to taste

1 heaped tsp cornflour mixed in half cup water

To garnish

2 green chilli strips

Spring onion

METHOD

First bind the ingredients listed for meat balls,

and fry in oil till golden brown ( deep / shallow

fry) and set aside

For the sauce

Take 2 tbsp from the fried oil and heat .

Add cinnamon,cut onions,salt and sauté till

onion is brown.

Next add the ginger,tomato purée,chilli powder

sugar and cook for 5 minutes on high heat .

Add the remaining ingredients excluding green

chillies .

Add cornflour mix and cook .Once it reaches a

boil ,add the fried meat balls,and cook on a

slow flame for 5 minutes .

Garnish with green chillies and spring onions .

CHICKEN KABSA RICE

Calin's Kitchen Leave a comment

This is a rice made with meat,spices,and

vegetables .This rice is from the Arab cuisine,

originated from Persia .

The meat can be mutton, prawns, beef or

chicken. Well,I have posted stringhopper kothu

with the kabsa recipe before (changed to my

specifications lightly). Check recipe https://calinskitchen.com/2017/03/17/mushroom-stringhopper-kothu/

Black dried lemon or dried lemon is used in

this recipe,but I used my lemon pickle seasoned

with salt turned brown .

Tomato and half red capsicum was used to for

the purée . These are the changes I made.

So let’s go into my version of KABSA

INGREDIENTS

500 kg chicken legs ( like in the picture)

400-500 gm basmati rice

3 onions sliced

1 carrot chopped

2-3 green chillies cut into strips

1 tbsp ginger-garlic paste

1 tbsp peppercorns

3 big tomatoes + 1/2 capsicum ( pureed)

2 cups chicken stock

1/2 tsp chilli powder

1 dried lime or pickled lime( without spices)

Salt to taste

Ghee

Kabsa masala

1 heaped tbsp coriander seeds

1 tbsp cumin seeds

2 pieces cinnamon

6 cardamons

6 cloves

4 mace or 1/2 nutmeg

Roast lightly till you get heat and powder .

( This quantity is for this recipe , if you want

to make a big quantity,use your

mathematical knowledge for perfection 😀)

METHOD

Make slits in the chicken, and marinade with

the masala and salt for 1 hour.

Heat 3 tbsp of ghee and add onions,and saute

onions till translucent.

Add ginger garlic paste,and place the chicken

marinade( use a wide vessel) on the onions .

Add the tomato purée ,rest of the ingredients.

Add chicken stock and cook for 10 minutes.

Remove chicken pieces and set aside.

Add soaked rice and adjust liquid one inch

above rice level,and cook on a slow flame.

Whilst the rice is cooking ,drizzle a little ghee

on the cooked chicken, and grill in an oven , or

normal grill ,till brown on both sides .

If there is liquid in the baking tray do not

discard it .Add it to the rice during the garnish .

For the garnish

Few cashews

Few almonds

Few raisins

Fried onions a little ( optional)

A little ghee

Once the rice is cooked ,heat ghee, fry the nuts

and add to the rice and mix lightly .

Place the chicken on the rice ,and cover for

some time .

Serve !

GREEN GRILLED GHEE CHICKEN

Calin's Kitchen Leave a comment

This is a grilled chicken with ground greens

and a dollop of cheese !

Marinated and grilled in the oven .Addition

of ghee gave an awesome outcome of crunch

and taste .

Enjoyed every bit of it!

Now to share the recipe

INGREDIENTS

500 gm chicken

For the marinade

1 inch piece ginger

6-7 garlic cloves

4 green chillies

A handful of coriander leaves

A handful of mint leaves

1/2 cup cheese ( creamy )

1/4 tsp nutmeg powder

Salt to taste

1 tsp olive oil/ ghee

2 tbsp of ghee to pour over before grilling

METHOD

Grind the greens,green chillies,ginger,garlic to

a paste ( not very fine ).

Add in the rest of the ingredients, and set aside

for minimum 30 minutes.

Arrange chicken pieces on a grill tray,pour ghee

on top and grill for 40 minute in an oven .

Flip over and grill for another 10 -15 minutes

Serve !

CHICKEN STEW

Calin's Kitchen Leave a comment

This is a dish which can be served with fried

rice,noodles,pulao ,yellow rice ,or just plain

rice .

The chicken is fried in butter,and then added to

the saucy mixture.

Less on effort but flavourful with vegetables .

Do try this easy recipe and post in your

comments!

INGREDIENTS

To marinade the chicken

1 tbsp chilli powder

salt

Butter to shallow fry

500 gm chicken

1-2 carrots ( strips or roundels)

1 -2 potatoes cut into strips

1 onion cut

1 small tomato

1-2 green chillies / capsicums cut into strips

1 tsp coarse ginger- garlic paste

1 tsp chilli powder

1/2 tsp chilli flakes

1/4 cup vinegar

1 tsp sugar

1 piece cinnamon

1 tsp pepper powder

1 heaped tbsp flour

2 dry chillies

2 tbsp oil

Salt to taste

METHOD

•Fry the marinaded chicken in butter till

browned on the outer.

•Remove and set aside

•In the same pan add oil ,and when it’s hot add

flour and dry chillies .

•When you see the flour turning brown add

onions with cinnamon , and rest of the

vegetables and mix well.

•Add chilli powders vinegar and mix .

•Add water and when it reaches a boil, add the

fried chicken pieces and cook for 10 minutes

on simmer mode .

•Sprinkle pepper and remove from fire.

CHICKEN ‘N’ PINEAPPLE RICE

Calin's Kitchen Leave a comment

This recipe birthed, due to ‘No‘tomatoes .As full

lockdown on Sunday,I failed to foresee the non-

deliveries .

Well,I cooked without tomatoes .

I’m not blowing my own trumpet ,everybody

loved all the dishes I prepared without tomato,

and received all motivational comments 😉!

So do try and post in your comments and

suggestions !

Now to the recipe

INGREDIENTS

500 gm basmati rice (soaked

1 cup pineapple cubes

400-500 gm chicken

2 big onions sliced

1 tbsp ginger-garlic paste

1/2 tsp turmeric

5-7 dry red chillies soaked in hot water

1/4 coconut ground to a fine paste

Whole garam masala ( 3 cloves ,2” cinnamon,4

cloves)

1 small stalk lemon grass

1 heaped tsp garam masala / biriyani masala

1/2 tsp cummin seed powder

1/2 cup curd

1/2 tsp Kashmiri chilli powder ( optional – I

added for colour)

3 tbsp coconut oil + 2-3 tbsp ghee

Few mint,coriander leaves

Few cashew nuts

Salt to taste

METHOD

•Wash and soak rice

•Grind the red chillies to a coarse paste.

•Heat oil + ghee in the biriyani pot .

• Add whole garam masala ,lemon

grass,cashews.

•Add sliced onions and sauté till light brown

•Next add the chicken,ginger-garlic paste,salt

and roast for 5 minutes .

•Add chilli paste , pineapple ,and cook for 5

minutes .

•Add coconut paste , and the soaked rice ,and

allow to cook in the juices for another 5

minutes .

• Add rest of the ingredients

•Add hot water 1 inch above the rice level.

•Add mint and coriander leaves

•Cover and cook on a very low flame ( dum)for

20 minutes.

•Serve with accompaniments of your choice .

GUACAMOLE,MANGO TACOS

Calin's Kitchen Leave a comment

Guacamole in any food is a favourite in my

home ,and I have posted recipes on it .Today it’s

a Mexican dish in my style ,everything made

from scratch even the taco shells is homemade

(lockdown is training our hands ).This is the

first time I have made at home ,and in the

process learnt a method of storing the shells.

(pre-made) .I found this recipe in my old books.

This tacos can be made with countless fillings,

Vegan or non vegan ,with various sauces,salsa ,

and good to be served as a snack or a meal with

decked up healthy fillings .I served this for

breakfast with guacamole and mango with

cheesy mustard sauce.Made few in conical

shapes and the basic tacos shape.

It was a crunchy delicious breakfast !

Now to the recipe

First to the tacos shell recipe

INGREDIENTS

200 gm cornflour

250 gm all purpose flour

25 gm gram flour ( optional)

1 tsp oil

salt

Lukewarm water to knead

METHOD

Mix all together to make a soft dough .

Allow to rest till you make the filling.

After 15 minutes ,divide into portions.

Roll out into thin circles.

Use your fingers and lightly make impressions

( To avoid the bubbles)

Heat a flat griddle and only warm each circle .

Do not allow to cook

( photo-after heating)

At this stage you can wrap in foil or cling wrap

and store in fridge .

Bring to room temperature before use .

Now preheat the oven to 200 C.

Lay each shell on a grill ( like in the photo)

If you want conical shapes -Make cone shapes

and insert into muffin tins and bake.

Bake for 15 -2O minutes .

For the basic guacomole 

1 -2 ripe avacado/butterfruit

1 cup chopped cilantro/palak

1 onion chopped fine

2-3 green chillies

2 tomatoes chopped

pepper powder (depending on your taste)

salt

juice of 2 limes

a little nutmeg powder (optional)

Method

Remove the pulp and mash lightly.Add the rest

of the ingredients and mix well.

Add semi-ripe mango cubes .

For the cheese-mustard sauce

Ingredients

1 tbsp butter

1 tbsp flour

1 cup cheese

1/2 cup water / milk ( I used water)

1 tsp mustard powder( yellow )

Method

Heat butter.When it melts add flour and mix

well.

Add water and then the cheese .

After the cheese melts add mustard and

remove from fire ,and use .

CHEESY FISH FINGERS

Calin's Kitchen Leave a comment

Fish fingers are made with fish cut into strips,

dipped in sauces like ,white sauce,cheese sauce,

mayonnaise…rolled in breadcrumbs/ Panko

and fried.These are good to be served as

starters.Kids will love it mostly.!

Link to another exotic starter with fish https://calinskitchen.com/2016/01/17/bechamel-halibut-fish-nuggets/

So do try this and post in your comments and

suggestions!

INGREDIENTS

500 gm fish fillet cut into strips

1 cup cheese sauce , white sauce…..

Enough breadcrumbs to coat

Oil for frying

For the marinade

1 tsp chilli powder

Salt

1 tbsp green chilli ,garlic and ginger paste

METHOD

Marinade the fish for minimum 20 minutes.

Dip in cheese sauce, coat with breadcrumbs

and shallow fry to a golden colour!

Serve with any sauce of your choice !

SAUCY MANGO – CHICKEN

Calin's Kitchen Leave a comment

This is a chicken recipe where the chicken is

marinaded in ripe mango juice ,and mixed into

an onion- ginger sauce.

I have posted a recipe with mandarin juice

before.Here’s to the link

https://calinskitchen.com/2020/01/18/mandarin-chicken/

Now to today’s recipe

INGREDIENTS

500 gm chicken

2-3 onions chopped fine

2 inch piece cinnamon

2 tsp Kashmiri chilli powder

1-2 tsp chilli powder

2 green chillies cut into strips

1 inch ginger cut into strip

Salt to taste

3-4 tbsp oil

Juice of 1 medium sized mango .

1 tsp rice flour

METHOD

Marinade the chicken in the fruit juice and salt

for minimum 30 minutes.

Heat oil in a wok,add onions ,cinnamon and

salt,and sauté till light brown. Add both the

chilli powders , and the marinaded chicken ,

ginger strips and cook on medium flame till

chicken gets a nice roasted colour,stirring

occasionally .

Add green chilli strips and sprinkle rice flour

and mix well . Cook for another 5 minutes and

remove from fire .

DUM-DUM CHICKEN BIRIYANI

Calin's Kitchen Leave a comment

Does the title look humorous?Well,this is a

recipe innovated by me . In regular the process

of ‘dum’ or slow cooking is done after adding

rice ,so only one ‘dum’.

But in my recipe I cooked the chicken in the

‘dum’ process ,and the rice too in the same.

So two ‘ dum ‘ to make this recipe .

By now ,you would have known the birth of the

title to this recipe .

Moving on to this recipe

INGREDIENTS

500 gm chicken

2-3 onions sliced

2-3 slit green chillies

1 tsp saunf

3/4 cup curd

1 tsp chilli powder

1/2 tsp turmeric

1-2 tbsp biriyani masala powder

Mint and coriander leaves

3-4 tbsp ghee ( ghee + coconut oil)

1 stick cinnamon

3-4 elaichi crushed

3-4 cloves

Few sea moss

Juice of 1 lime

Grind to a coarse paste

5 green chillies

2 tbsp ginger -garlic paste

METHOD

Heat ghee , add saunf ,whole garam masala,and

onions.

When the onion is light brown add tomatoes ,

green chillies , and all the ingredients with the

chicken.

Mix well, and cook on a slow fire, for 20-25

minutes.

For the rice

400-500 gm basmati rice (soak for 20 minutes)

Mint and coriander leaves

Bay leaves -1

1 tsp saunf

Salt to taste

METHOD

Heat 4-5 cups water . Once it reaches boiling

point add the ingredients listed.

Cook rice till 3/4th done and drain out the

water.( reserve 1 cup )

Final assembly

Add the rice in the pot you have opted to cook

the biriyani .

Shove the rice to one side , add curry to the

other side , and mix lightly in a way that it has

alternate layers of curry and rice.

Add mint and coriander leaves ,a few drops of

rose water,and 1 cup of strained rice water and

cook on ‘ dum’covered tight for another 15-20

minutes .

Add a little ghee on top .

Preferences to add fried onions,cashew is your

option.

PEPPER CHICKEN CURRY

Calin's Kitchen Leave a comment

This is my mom’s chicken curry recipe . Cooked

with coconut milk.

I have posted my mom’s spice powder recipe

before and here’s the link https://calinskitchen.com/2019/09/07/moms-chicken-spice-powder/

This has to be used in this curry.

A word about it’s speciality is …..once my mom

adds this spice powder in meat curries,the

aroma immediately activates your taste buds.

So do try and post in your comments!

Can be served with rice ,any rotis , string

hoppers, hoppers..,

INGREDIENTS

1 kg chicken

2 potatoes

2 onions chopped

3 slit green chillies

1 tomato

1 tblsp ginger garlic paste

1/4 cup vinegar / tamarind extract

1 tbsp pepper powder

1 tsp cummin seeds

1 tsp saunf ( perumjeeragan)

1/2 tsp red chilli powder

1.5 tbsp coriander powder

1 cup thick coconut milk

2 cups second and third extracts of coconut milk

2 tsp spice powder (garam masala powder)

For tempering

2 tbsp coconut oil / sesame oil

1 tsp mustard seeds

1 tsp saunf

1/2 tsp cummin seeds

A small piece cinnamon

3 cardamons

3 cloves

Curry leaves

METHOD

Heat oil , add the ingredients listed for

tempering .

Next add onions , and when it turns brown,add

the tomato , ginger garlic paste , salt and green

chillies.

After 5 minutes add the chicken,the spices ,

potato,vinegar and stir well.Allow to cook for

another five minutes and add the thin coconut

milk.Cover and cook till potatoes are tender .

Now add the thick coconut milk extract,the

spice powder and cook on a low flame for 10

minutes and remove from fire.

This curry can be made thicker like a masala.

Any other meat can be made with the same

recipe.