Chicken Biriyani

Butter Chicken

Kozhi Pidi(steamed rice dumplings in chicken gravy)

To make rice dumpling/pidi:

rice flour(roasted)-400g

fennel seeds-1/2 tsp

pearl onion(crushed)-3

water 

salt 

Boil water with salt,crushed onion and fennel seeds.Pour this to the flour and knead well before it gets cold(as u do for pathiri)Make small balls from the dough and press the centre of the dumplings so dat it hold the gravy well.Now steam it for 5 mins and keep aside.

for the gravy:

Chicken -1/2kg

fennel seeds-1 tsp

cumin seeds-1/2tsp

cinnamon,clove,cardamom- 2 each

curry leaves-2 springs

sliced Onion-2

pearl onion/shallots(sliced)-8 to 10 nos

Ginger crushed-1tbsp

garlic crushed-1tbsp

chopped green chilli-4 nos

sliced tomato-2 medium sized

turmeric powder-1/4tsp

chilli powder-1/2 tsp

crushed pepper-2tsp

garam masala-1/4 tsp

coriander powder-2tsp

thin coconut milk-1 cup

thick coconut milk-1 cup

Oil(i have used coconut oil)

salt -as reqd

coriander leaves

Cut chicken into medium pieces.marinate with a little turmeric powder chilli powder and salt for an hour.

Heat oil in a kadai,splutter curry leaves,add fennel seeds,cumin seeds,cinnamon,cardamom,and cloves.saute till u get a fine aroma.add ginger,garlic saute for a min.add green chilllies..now add onion and shallots.add a little salt to speed up the caramalising.saute till onion become brown.now add all masala powders and saute for a min.add tomato and chicken.keep stirring so dat masala wont stick to da vessel.when the chicken is almost done add the thin coconut milk and cook for a few mins.add salt.now add the steamed pidi into it and cook for a few mins(the pidis should be covered well with the gravy).now reduce the flame to simmer and add thick coconut milk..stir it properly and garnish with coriander leaves.

Pepper Chicken

Chicken Fry -Kerala Style

Ingredients

1. Chicken Drumsticks – 4
2. Oil – for shallow frying

Marinade

1. Chilly Powder – 1.5 – 2 tbsp
2. Turmeric Powder – 1/2 tsp
3. Coriander Powder – 1 tbsp
4. Black Pepper Powder – 2 tsp
5. Ginger Garlic Paste – 2 tbsp
6. Garam Masala Powder – 2 tsp
7. Chicken Masala Powder – 1 tbsp (optional)
8. Lemon Juice – 1 tbsp
9. Salt – to taste

Method

1. Remove the skin from the chicken drumsticks and wash it thoroughly.
2. Make 2 or 3 slits on each drumstick so that masala gets inside.
3. Prepare a marinade using all the above ingredients and rub on the chicken pieces. Keep aside for atleast 1 hour. For best results, you can marinate the chicken drumsticks for 24 hours in the refrigerator.
4. Heat oil in a non stick frying pan and add the chicken drumsticks. Do not over crowd the pan.
5. Fry the pieces on medium heat, changing sides occasionally, until the pieces are browned thoroughly. Drain onto paper towels.
6. Repeat for left over pieces.

Easy Chicken Curry