Coriander Chicken

Coriander Chicken

Recipe Cuisine: Indian | Recipe Category: Non-Veg
Preparation Time:30 mins | Serves: 03

Ingredients

Chicken-500gm

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Big onion-2

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Sugar-1/2 tsp

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Tomato -1 (large)

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Corinader powder- 3/4 tsp

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Cumin powder(Jeera)-3/4 tsp

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Redchillipowder-1/2 tsp

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Fresh coriander leaves- 1 Cup

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Salt to taste.

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Oil- 2 tbsp.

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To Grind

Ginger-1/2 tbsp

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Garlic-3 Cloves

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Green Chilli-2

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Corinader leaves - 1/3 Cup(4 strands)

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Spice Mix(Panch Poran)

Mustard seeds(Kadugu)- 1/2 tsp

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Fenugreek seeds(Vendhayam) - 1/2 tsp

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Fennel Seed (Sombu) - 1/2 tsp

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Nigella Seeds(Black Zeera) - 1/2 tsp

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Carom seeds(ajwain) - 1/2 tsp

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Marinade

Ginger and garlic paste - 1 tsp

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Turmeric - 1/2 tsp

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Lemon - 1(ghadaraj lemon)(See Notes)

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Method:

1. Pour oil in kadai(Wok) over medium heat.
2. When hot add all the five spice mix(Panch Phoran),red chillies.
3. When the spices crackled,add onions, sugar and saute till golden brown.
4. Mix the ground paste and cook for 1 to 2 minutes or till raw smell of G&G goes away.
5. Add tomato and cook till its mushy.
6. Stir in all the powders(Coriander,cumin,redchilli) mix for 1 min and add in 1/2 cup water.
7. Simmer till oil floats on top.
8. Add the marinated chicken and cook till its turn pale.
9. Add the finelly chopped coriander leaves and cook in medium heat till chicken become tender.
10. Serve with Steamed rice and roti..

Notes:

• Panch Phoran -The name literally means "five spices" which have(fenugreek,mustard,fennel,black zeera,ajwain) and mostly used in eastern side of india. click on the click to know more about panch phoran.
• Double check the spice level and adjust accoringly, as we are using Green chilli,red chilli and also red chilli powder.(Dont use kashmiri chilli powdre as it will spoil the green color of the curry.)
• The recipe calls for 1 and 1/2 cup coriander leaves. If you dont like more corinader u can alter the recipe by adding less corinader and add cocunut paste or Coconut milk along with Garam masala.
• Ghadaraj lemon- this lemon available only in bengal ,orissa areas,which has more lemony flavour and a bit of sweetish.You can replace this with normal lemon too.

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Palliplayam Chicken | Chicken Pallipalayam

Chicken Pallipalayam is my Family's favourite recently.I am from pallipalayam but i havnt know that there is a dish called "pallaipalayam chicken" which is famous for pallipalayam till my college days.I tried first time in a hotel but the taste was ok oly. This recipe i got it from my sis frnd 's father who owns a suguna chciken shop.Later my sis passed this recipe to me.Just cook the  basic ingredient in oil put chicken , masala and lot of water ,allow it to cook for 1 hour thats all pallipalaym chicken ready.The steps may look simple but the taste will be awesome. Do try and share your comments as well as recipe pics... 


Watch the video for Detailed recipe:

 

Pallipalayam Chicken

Recipe Cuisine: Indian | Recipe Category: Non-Veg
Preparation Time:1 hour | Serves: 3-4

Ingredients

Chicken- 500gm(very small cut)

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Small onion- 250 to 500gm(see notes)

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Ginger & Garlic Paste- 2 tbsp

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Red chilli - 1 hand (de-seeded)(see notes)

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Curry leaves- 2 strand

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Corinader powder- 1 tsp

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Garam masala- 1/2 tsp

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Turmeric - 1/2 tsp

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Gingelly oil - 6 tbsp

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Coconut- 1/2 cup(see notes)

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Salt as per taste

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Coriander Leaves

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Method:

1. Wash the chicken with turmeric and salt always.
2. Take a big pan(4 to 5 times bigger than the chicken using) .
3. Add gingelly oil then redchilli fry for 1 mins .
4. Now add the onion ,curry leaves and cook till it become transulent.
5. Add the G & G paste followed by salt(salt to avoid burning) and cook till raw smell goes .
6. Now add the chicken and turmeric mix well and close with lid cook for 5 mins till the chicken turn into pale color.
7. Add coriander pwdr,garam masala and give a quick mix and now add water 5- 6 cups.Adjust salt as per taste.
8. Allow it to boil for 5 mins by covering with lid after 5 mins open the lid and cook in open for about 40 mins.
9. Stirr occasionally to avoid burning.
10. The onion should start dissolve this is the consistency you have to look for .
11. Add more water if you want to dissolve the onion completely to get thick gravy.The gravy will get thick after reaching room temperature.
12. You can make dry pallipalayam by completely drying water .
13. Once you get the desired consistency add the chopped coconut and mix well.
14. Finally garnish with the coriander.
15. Serve it as side dish and the gravy goes yumm with rice,chapathi..

Notes:

• Use small cut chicken(like a size of small onion)
• The chicken and onion should be of 1:1 ratio. 1/2 chicken and 1/2 kg onion to get more gravy.
• But i have used 1/2 kg chciken and 250 gm of onion which is a combination of bith small and big onion.
• Big onion give sweetish flavour and gives more gravy than small onion.
• Red chilli - 1 hand(i used kashmiri red chilli) .You can divide into half and deseed half and remaining use it as whole with seeds for spicyness.
• Kashmiri chilli wont be spicy at all. But be carefully while using normal spicy chilli.
• Use tender coconut which is perfect for thsi gravy.Coconut is optional here.

Check out my other  Recipes:

1.For More non-Veg recipes...

               

                Thanks for reading my post....Please drop ur valuable comments,as its will motivate me to spend more time in blogging.And also if you like my post share it with your friends.Thank you!
                         

Dhivis Pantry-Nilgiri Chicken Korma | Nilgiri Korma

Nilgiri Chicken Korma is type of chicken gravy famous in Nilgiris side.The name looks different,but the actual recipe is very very easy than other chicken gravies .Its a must try Recie from Dhivis Pantry.My hubby's fav too ,he says that even the tiger in zoo will come back with you ,if you give this gravy. This was the biggest comment i got from him ,other wise supper(nalla iruku ) will be the comment nothing other than that. 

When ever a non veg eating guest coming my home for the first time (anjappar style biriyani,chapathi,nilgiris korma and fish fry)-this will be the menu for sure.and got many good comments from them too.This gravy suits both biriyani and chapathi.Its a fool -proof recipe which comes very good for beginners too.Here is the recipe from Dhivis Pantry-Nilgiri Chicken Korma. try and let me know ur comments..  

Nilgiri Chicken Korma

Recipe Cuisine: Indian | Recipe Category: Chicken Recipes
Preparation Time:30 mins | Serves: 4

Ingredients

Chicken(with or with out bone) - 250 gm

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Onion-1

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Cocunut milk- 1cup

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Bay leaf -2

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Cinnamon-2

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Cloves-4

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Elachi-3

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Oil-3 tbsp

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Red chilli pwdr- 1 tbsp

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Coriander pwdr- 1 tbsp

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Garam masala-1/2 tsp

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Turmeric-1/4 tsp

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To Grind:

Garlic-4(or G&G paste)

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Ginger-2 inch

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G.chilli-2

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Cashew-7-8

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Khasa khasa/Poppy Seed-1 tbsp

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Fennel/sombu-1 tsp

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Mint- 1 full hand tightly packed

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Coriander-5-6 strands

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Method:

1. Wash the chicken with turmeric and salt .
2. Grind all the ingredients given in the Grind section.
3. In a hot Pressure cooker add oil and fry(cinnamon ,cloves, elachi )for 3 -4 secs at last add bay leaf.
4. Now add the onion and fry till transulent.

5. You can either add the pwdr's(fry for 3-4 secs) now or later after adding ground paste(taste will be same oly the color changes to bright oily red ,if u add now).
6. Then add Chicken pieces and cook till it change the color to pale white.

7. Now add the ground paste along with 1/2 cup water and salt.
8. Let it boil for 2- 3 mins.

9. Now add the cocunut milk and enough water to dilute and adjust the salt if you want.

10. Now close the lid and pressure cook for 2-3 whistles and switch off.
11. Serve for biriyani and chapathi or for any type of bread.

Notes:

• Dont wry abt the quantity of mint and coriander(either mint or coriander is less- its ok)
• I used store bougt cocunut milk.Still its very yummy.

Thanks for reading my post....Please drop ur valuable comments,as its will motivate me to spend more time in blogging.And also if you like my post share it with your friends.Thank you!
                         

Kozhi Rasam | Chicken Soup

         Simple Kozhi rasam, a perfect soup for cold during winter season.When ever we buy a full/half chicken i use to through the legs ,head and bone pieces ,that too when i want prepare chilli chicken.Then i thought to reserve  it and prepare soup.Any way we are not going to eat the legs ;)

                 I use usually apply turmeric, salt  and keep it in freezer then use it for soup.

    

Kozhi Rasam | Chicken soup

Recipe Cuisine: Indian  |  Recipe Category: Soup
Preparation Time:30 mins  | Serves: 3 to 4

Ingredients

Chicken bone pieces with legs & head-200 gm

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Small onion-10 or Big onion-1/2

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Tomato-1/2 (big)

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Curry leaves-few

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Redchilli pwdr-1 tbsp

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Turmeric-1/4 tsp

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Salt & oil- as required

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To Grind

Small onion-10 or big onion -1/2

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Garlic-3 cloves

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Cumin-1 tsp

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Fennel-1/2 tsp

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Red chilli-2

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Pepper-1/2 tsp

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Coriander Pwdr-1 tbsp

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Method:

1. In a pressure cooker add chicken pieces,onion,tomato,redchilli pwdr,curry leaves,turmeric,salt,4 cups of water and pressure cook it for 4 whistle till chicken is cooked(as it has only water make sure to use big cooker ,so water wont come out)
2. First Grind pepper,cumin,fennel,redchilli then add coriander pwdr and grind , finally add garlic,onion and grind it(dont add any water).

3. Heat oil in a pan ,add cumin then curry leaves ,now add pressure cooked chicken water and chicken into it and add turmeric,ground paste.

4. Adjust the salt ,let it boil for 2 mins then switch off and garnish with coriander .
5. Kozhi kaal rasam | Chciken leg soup is ready,serve hot.Good remedy for cold during winter.

Notes:

• I have added left over bones ,legs and head from chicken .
• Increase or reduce spiciness as per your taste .
• You can also strain the water for soup and use the pieces in any other recipes..