Green chicken tikka

Ingredients
Group I

(1/2 cup of masala)

• Lemon juice (approximately from 1/4th of lemon)
• Green chillies - 6
• Mint - handful
• Coriander leaves - handful

Group II

• Chicken(cut into bitable pieces) - 1 chicken breast (skin out, without ribs)
• Yogurt - 1/4 cup
• Melted butter and olive oil - 1 tbsp
• Ginger and garlic paste - 1 tbsp
• Coriander powder - 1/2 tsp
• Garam Masala - 1/2 tsp
• Cumin powder - 1/4 tsp
• Pepper - 1/4 tsp
• Salt to taste

Method

• Grind the group I ingredients to a smooth paste.
• Mix all the group II ingredients together & add the group I paste.
• Mix well & marinate it for at-least 1-2 hour. This can be refrigerated for marination.
• Now preheat the oven to 400 degree fahrenheit.
• Thread the chicken pieces on the skewers & place it in the oven for 15- 20 minutes or till it is done.
• Do not forget to place the tray to catch the drippings.
• When the chicken is done, arrange it in the serving plate or tray. 
• Sprinkle some chat masala & serve it with onion rings.

Tips for the recipe - For restaurant style tikka or tandoori turn the oven to the broil mode & continue to broil for another 1-3 minutes. While doing this, the oven door should be open. Or else this can be grilled using a griller.

I grilled one batch of boneless chicken. And for the next batch(with bones) i used the oven(posted both the pictures).

I made yogurt side dish for this. here is the recipe:

Fry 1 or 2 pinches of kasuri methi in 1 spoon of olive oil & mixed it with slightly beaten yogurt(1/2 cup). Add a pinch of black salt, & regular salt if needed. Mix and serve.

Chicken Rasam

Ingredients

• Chicken - 1 split breast
• Tomatoes - 2 (pureed)
• Onions - 1 finely chopped
• Ginger garlic paste - 2 tbsp
• Chilly powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Cinnamon - 1 - 2
• Curry leaves - few
• Mustard - 1/4 tsp

Group II

• Garlic - 4 crushed
• Green chillies 4 Crushed
• Coriander leaves - chopped

Group III (rasam powder)

• Cumin - 1 tsp
• Corinader seeds - 1 tsp
• Aniseeds - 1 tsp
• Pepper corns - 1 tsp

Method

• Make a powder of group III ingredients & keep aside. This the rasam powder needs to be added finally.
• Heat enough oil & add cinnamon, ginger-garlic paste on medium flame & fry till the oil separates.
• Now add onions & curry leaves. Fry till it becomes transparent.
• Add the pureed tomato & fry well. 
• Then add the chicken pieces, salt, chilly & turmeric powder.
• Fry for 5 mints & add enough water & cook the chicken.
• Using a slotted spoon, remove the chicken & cinnamon when its done & keep it aside. Chicken pieces can be fried later. 
• Heat enough oil to the pan & do the seasoning for the rasam by spluttering some mustard seeds & add all the group II ingredients & fry for few mints on medium flame.
• Pour the rasam in this & allow to boil for 2 mints. Add the rasam powder (group III) & switch off the flame.

I fried the chicken pieces & here is the recipe.

• Heat enough oil & add a tsp of ginger garlic(paste or chopped), onions (2- big), curry leaves(2-3 sprig), tomato (1big), & chilly powder. then add the chicken & fry well. Finally add some pepper & coriander leaves.

Tips for the recipe 

• No need to drain the rasam completely. Slotted spoon will work well for this recipe.
• A spoon of more oil will make this fry taste great.
• Add 1/2 tsp of sambhar power for the fry along with the chilly powder.

Shredded Chicken Masala

Ingredients
Group I

• Chicken - 1 breast split (cubed)
• Garam masala - 1 tsp
• Chicken masala - 1 tsp
• Ginger garlic paste - 2 tbsp
• Chilly powder - 1 tsp
• Turmeric powder - little
• Water - 1/2 - 3/4 liter
• Salt to taste

    
Group II

• Onion - 1 big size (chopped lengthwise)
• Tomatoes - 2 medium size
• Curry leaves - few
• Eggs - 2
• Ginger garlic paste - 1 tbsp
• Chilly powder - 1 tsp
• Coriander leaves - handful (chopped)
• Garam masala - 1/4 tsp
• Pepper - 1/4 tsp
• Salt to taste
• Oil as required

Group III (Dry masala)

• Black cardomam - 1 (crushed)
• Aniseed - 1/2 tsp
• Cloves - 6
• Cinnamon - 4 small pieces
• Anistar - 1 (broken)

Method

• Cook all the group I ingredients together in the pressure pan for 2 whistles.
• If you dont have a pressure pan, you can also cook it in the heavy bottom pan.
• Onces it is done, drain the water & allow the chicken to cool.
• Now shred the chicken with your hands carefully (do not mash it) & keep it aside.
• Heat oil in the pan & fry all the group III dry masalas.
• Then add ginger-garlic paste & fry till the oil separates.
• Add curry leaves, onions &  continue frying with some salt.
• When onion becomes light brown in color, add the tomatoes.
• Fry till the tomatoes becomes mashy.
• Add chilly powder & garam masala powder to it.
• Now add the shredded chicken & mix well.
• Break in the eggs along with coriander leaves & mix well till the eggs are cooked.
• Sprinkle some pepper powder & serve hot.

Tips for the recipe - Do not over fry the eggs. you can also soak the chicken pieces in the group I masala water for 30 minutes before cooking it. So that the chicken is soft & juicy.

Lemon chicken

Ingredients

• Chicken - 2 breast split (cut into 1 inch pieces)
• Garlic - 4 (finely chopped)
• Ginger - equal to garlic (finely chopped)
• Corn flour - 1 cup
• Egg - 1 (slightly beaten)
• Ginger-garlic paste - 1 tbsp
• Soya sause - 1 tsp
• Vinegar - 2 tsp
• Lemon juice - 1 - 1 1/2 tsp
• Lemon zest - 1 - 1 1/2 tsp
• Lemon rings - 6 (thinly sliced)
• Yellow food color - a pinch
• Green chillies - 8 (finely chopped)
• Spring onions - handful (diagonally chopped)
• Coriander leaves - handful
• Oil as required
• Salt to taste

Method

• Mix 1 tbsp of corn flour in 1 cup of water & keep it aside.
• Mix soya sause, salt, ginger-garlic paste, egg & chicken together. Keep it aside for 15 minutes.
• Now coat it with the flour &amp slightly tap it to remove excess flour; deep fry it or shallow fry it immediately.
• Heat 1 tbsp of oil & fry ginger & garlic.
• Then add green chillies.
• Now add vinegar, food color & corn flour water.
• When the mixture becomes slightly thick & saucy, add the lemon zest & juice.
• Also the chicken pieces.
• Give a final & quick mix by adding the spring onions, lemon rings & coriander leaves.

Tips for the recipe - Do not allow the chicken pieces to sit (not even few minutes) once it gets coated with the flour. Fry it immediately or else it will affect the crispiness & texture of the chicken pieces. Use light yellow color lemon(ripe) for good taste or else you may feel some bitter taste in the recipe. Also do not add the lemon juice before the sauce is ready.

Chicken Lolli Pop (Chilly flavoured)

Ingredients

• Chicken wing drumettes - 16 (with skin or without skin)
• Rice flour - 3/4 tsp
• All pupose flour - 4 tbsp
• Cornflour - 2 tbsp
• Egg white beaten - 1
• Chilly powder - to taste
• Salt to taste
• Pepper (sprinkle little)
• Green chillies - 10 - 15 (slit the chillies by keeping the bottom in tact)
• Oil for deep frying

To grind

• Garlic - 8
• Green chillies - 3
• Ginger - 1 inch
• Vinegar - 1 1/2 tbsp

Method

• Wash & clean the chicken. Drain the water completely.

• Hold the thin end of the chicken & the cut the skin surrounding all around the bone. 

• After cutting the skin, you can use a knife & slightly scrap the meat towards the other end & then use your fingers or directly use your fingers to push the meat all the way down.

• Grind all the group II ingredients together to a smooth paste & mix it with the1st eight ingredients in group I.
• After mixing it well, cover & refrigerate it for at least 1 hour.
• Then deep fry the chicken pieces on medium high flame.
• After adding the chicken pieces in the oil, add few slitted chillies in the same oil.
• Let the chillies get fried with the chicken.
• Remove the chicken from the oil when it is done.(It is not necessary to remove the green chillies from the oil, when you remove the chicken).
• Start frying the next batch of chicken. Remove the green chillies when it is completely fried.
• Now add the second batch of green chillies.(doest matter whether you remove the chicken pieces or not)
• Repeat the process till you finish frying all the chicken pieces.(by doing this oil is completely flavored by green chillies. So the chicken which gets fried in this flavored oil will taste good with nice flavor at the same time less spicy).
• Drain the excess oil & serve hot with lemon, fried green chillies, cucumbers & onions.

Tips for the recipe - After frying the green chillies are less spicy. You can try having  1 or 2 chillies along with the cucumbers & chicken. Take care, too much intake of green chillies may produce burning sensation. You can also marinate the chicken pieces over night. You can use the chicken with skin or skin out. The chicken shown in the above picture is with skin but normally I use skin out chicken for this recipe. 

Chicken, capsicum, onion dry fry

Ingredients

• Onion - 1 (cut into rings) 
• Capsicum (single color or different colors - cut into rings) - 13 rings 
• Oil for deep frying 
• Pepper to taste 
• Salt to taste 

To Marinate

• Chicken (boneless) - 3/4 kg chicken ( cut into bitable pieces) 
• Ginger garlic paste - 2 tbsp 
• Vinegar or lemon juice - 2 tbsp 
• Chilly powder - 1 tsp or to taste 
• Pepper - 1/4 tsp 
• Egg white - 2 egg 
• Corn flour - 2 tbsp 
• All purpose flour or maida - 3 tbsp 
• Salt to taste 

Method

• Wash & clean the chicken. 
• Drain the water completely. 
• Mix all other marination ingredients together to the chicken. 
• Let it sit in the refrigerator for at least 2 hrs. 
• Then deep fry the chicken pieces on medium high flame. 
• Remove the chicken from the oil when it is done & keep aside. 
• Heat 1 - 2 tsp of oil in the pan & add the onions with little salt. 
• Fry for 1 or 2 minutes & remove from the pan. Keep it aside. 
• Then add the capsicum with little salt & fry for 2 - 3 minutes. 
• Onions & capsicum should be little crunchy & not very soft. 
• Now add the chicken pieces & the sauted onions. Mix well. 
• Sprinkle some pepper & serve hot. 

Tip for the recipe - If you have time, you can marinate the chicken overnight & mix the egg 2 hours before deep frying. Do not over cook the capsicum & the onions for good taste.

Chicken Fry II

This kind of fry is easy to make when you want to prepare both the gravy & fry for your menu. You can make any kind of chicken gravy & just remove few pieces from the gravy & prepare this fry. Since the chicken pieces are already cooked, it takes comparatively less time for the preparation & it tastes really good. Whenever i prepare chicken gravy, I never miss to make this fry since every one in our family loves it.

Ingredients

• Cooked chicken pieces(from any gravy) - approximately 1/2 kg
  
• Chicken gravy - 1/4 cup
• Onion - 2 1/2 medium size (Chopped lengthwise)
• Curry leaves - 3 strings
• Tomato - 1 big size(chopped)
• Garlic - 3(chopped lengthwise)
  
• Chilly powder - 1/2 tsp (adjust)
  
• Pepper powder - 3/4 tsp
• Mustard -1/4 tsp
• Urad Dal - 1/4 tsp
• Coriander leaves - 2 tbsp(chopped)
  
• Oil - 5 tbsp
• Salt to taste

Method

• Heat oil in kadai, on high medium flame.
• Splutter mustard, urad dal & curry leaves one by one.
• Add garlic, onions and fry well, till it becomes brown in color.
• Add the chopped tomatoes & continue frying till it becomes mashy.
• Now add chilly powder & salt.
• Fry for 1 minute.
• Now add the chicken pieces with the gravy & mix well.
• Keep frying the chicken for 2-3 minutes till it becomes slightly dry.
• Do not make it very dry.
• Add pepper, coriander leaves & mix well.
• Serve hot with rice.
  

Tips for the recipe - If you use the chicken pieces from the chettinad style curries , then it really tastes good. Even from any other gravy also works. Fry the onions well before adding the tomatoes. Do not neglect to add chilly powder and pepper, assuming that it is only to increase the spice level. Pepper actually adds more flavor & taste to the fry. If you don't add chilly powder, the the fry may taste little sweet because of the onions & tomatoes in the fry.

Chilly Chicken

Ingredients

• Egg white - from 1 large egg
• Oil for deep frying

To Marinate

• Chicken with bone or boneless - 1/2 kg chicken ( cut into bitable pieces)
• Curry leaves - 1 spring (chopped)
• Green chillies - 2 (thinly chopped)
• Ginger garlic paste - 1 1/2 tbsp
• Orange red food color - 1-2 pinches
• Rice four - 1/4 tsp
• Vinegar or lemon juice - 2 tbsp
• Chilly powder - 1 tsp or to taste
• Pepper - 1/4 tsp
• Cumin seeds - a pinch
• Corn flour - 2 tbsp
• All purpose flour or maida - 3 tbsp
• Salt to taste

Method

• Wash & clean the chicken.
• Drain the water completely.
• Rub the cumin seeds between the palms of your hand & add it to the chicken.
• Mix all other marination ingredients together to the chicken.
• Let it sit in the refrigerator for at least 2 hrs.
• After 2 hours mix the egg white & leave it for 15 minutes.
• Then deep fry the chicken pieces on medium high flame.
• Remove the chicken from the oil when it is done.
• Drain the excess oil & serve hot with lemon & onion.

Tip for the recipe - If you have time, you can marinate the chicken overnight & mix the egg 2 hours before deep frying.

Chicken Manchurian

Ingredients

• Ginger - 1 1/2 tbsp (chopped finely)
• Garlic - 1 1/2 tbsp (chopped finely)
• Green chillies - 2-4 (chopped diagonally)
• Chilly Sause - 3 tbsp or adjust
• Soya sause - 1 1/2 tbsp
• Vinegar - 1 tbsp
• Tomato sause - 2 tbsp
• Pepper - 1/4 tsp
• Water - 1/2 liter
• Corn flour - 1 1/2 tbsp
• Salt to taste
• Oil for deep frying
• Spring onions or coriander leaves for garnishing

To Marinate

• Chicken (boneless) - 300 grams (cut into bitable pieces)
• Ginger garlic paste - 1 tbsp
• Vinegar or lemon juice - 2 tbsp
• Chilly powder - 1 tsp or to taste
• Egg white - from 1 small egg or adjust
• Corn flour - 1 1/2 tbsp
• All purpose flour or maida - 2 tbsp
• Salt to taste

Method

• Wash & clean the chicken.
• Drain the water completely.
• Mix all other marination ingredients together to the chicken.
• Let it sit in the refrigerator for at least 30 minutes.
• Then deep fry the chicken pieces on medium high flame.
• Remove the chicken from the oil when it is done & keep it aside.
• Heat 2-3 tbsp of oil & add ginger, garlic, green chillies one by one.
• Fry till it is slightly brown.
• When ginger & garlic starts changing the color, soon add the vinegar, soya sauce & chilly sauce.
• Add the chicken pieces & saute well.
• Now add the tomato sauce.
• Mix the corn flour in half a liter of water & add it to the chicken.
• Add salt.
• Mix well & allow it to boil.
• Add 1/4 cup of water if necessary.
• The sauce mixture will start thickening.
• Switch off the flame when the sauce thickens & reaches the desire consistency.
• Add pepper & coriander leaves/spring onion.
• Mix well & serve hot.

Tip for the recipe - The deep frying mixture shouldn't be very watery. Squeeze out the water completely from the chicken after washing it. Add the egg white little by little till you get good consistency. Do not add more than 1 small egg.

Chicken Fry I

Ingredients

• Chicken - 1/4 kg(medium size pieces)
• Red onion - 1 big size( chopped).
• Cumin - 3/4 tsp
• Cinnamon - 2 pieces
• Cloves - 3
• Tomato - 1
• Ginger garlic paste - 1 1/2 tsp
• Coriander power - 1 1/2 tsp
• Garam masala powder - 3/4 tsp
• Homemade sambhar powder - 1 tsp or adjust as per your spice level (Sambhar powder is a mixture of south Indian spices.If the Homemade sambhar powder is not available then you can substitute it with plain chilly powder but not with any other sambhar powder available in the market.)
• Turmeric powder - 1/4 tsp
• Mustard -1/4 tsp
• Urad dal - 1/4 tsp
• Curry leaves - 1 string
• Salt for taste
• Coriander leaves - handful
• oil - 4 tbsp

To Marinate

• Peppercorns - 3/4tsp
• Coriander powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Gingergarlic paste - 1 1/2 tsp
• Chopped coriander leaves - 2 handfuls
• Salt

To Grind for masala

• Coconut - 2 tbsp
• Ani seeds - 1 1/2 tsp
• Cloves - 3
• Cardamon - 3
• Cinnamon - 1/2 inch

Method

• Grind all the ingredients for marination together.
• Marinate the chicken in it for at least 1/2 an hour.
• Grind all the ingredients for masala & keep aside.
• Now heat oil in the pan.
• Add mustard, urad dal & cumin.
• Allow the mustard to splutter.
• Add cinnamon & cloves.
• Now add onions & curry leaves.
• Saute it till becomes brown.
• Add ginger garlic paste & saute till the oil separates.
• Now add tomato & fry for 1 minute.
• Add all the masala powders(Coriander pwd, Garam masala pwd, Sambar pwd,Turmeric pwd)
• Add salt & saute well till the tomatoes become mashy.
• Now add the marinated chicken pieces.
• Mix well till it incorporates with the masala.
• Cook it for 5 to 10 minutes.
• Add the grinded masala & some water.
• Let it boil.Cover & cook the chicken for 15 minutes.
• Then remove the lid & cook.
• The gravy will start thickening.
• Keep stirring for every 5 minutes till it becomes thick.
• Add the chopped coriander leaves & serve.

Tips for the recipe - Marinate the chicken overnight for good result. After adding cloves in the oil wait for it to increase in size. Add fully ripe tomato so that it tastes good.