Baked Spicy Chicken Wings

A perfect party favorite appetizer baked to crunchy outside, moist and juicy inside. This is actually my husband's recipe. Well i wouldn't say a recipe exactly, because his spice mix was prepared by adding some of this and some of that from the pantry. And it worked. He is familiar with those spice powders during his bachelor cooking times. (Check my No Name Chicken recipe for more details) So he experimented out with the the same mix and later i started measuring out ingredients and came up with a share-able recipe. Even now, i like the way he cooks (ahem! which happens rarely) casually without measuring any of the ingredients. Anyways here goes the recipe,

Ingredients:

12-14 Chicken party wings (drumettes and wingettes)

1/2 tsp Turmeric powder

1 tbsp Chicken curry powder

2 tsp Tandoori chicken powder

1/2 tsp Salt

2 tsp Oil

 How to:

• In a bowl, marinate the chicken wings by mixing in all the spice powders, salt and oil. 

• Massage the wings and let it marinate for at least 2 hrs or better overnight in the refrigerator.

• Preheat oven to 400 degrees.
• Line a baking sheet with aluminum foil and arrange the marinated chicken wings.

• Bake for 20 mins, flip once and bake for another 20 mins.

•  Place the baking sheet on the counter for 5 mins before serving.

• Serve warm with ranch sauce.

Chicken Keema Matar

Keema means 'minced meat'. It is typically made with minced lamb or goat and is a south-indian favorite. This is such a simple and quick curry with lots of flavor. The curry is not dry, but moist enough and a perfect accompaniment for roti and parathas. You will be surprised at how easy it is to make with different meats with the same base. If you are using any kind of red meat for the dish, make sure you pressure cook. And here goes the recipe,

Ingredients:

1 lb ground Chicken(minced)

2 medium Onions (finely chopped)

2 medium Tomatoes (finely chopped/puréed)

1/2 cup Green Peas (frozen & thawed)

2 tsp Ginger (minced)

2 tsp Garlic (minced)

2 Green Chilies (minced)

2 tsp Coriander powder

1 tsp Cumin powder

1 tsp Red Chili powder

1/2 tsp Turmeric powder

1/2 tsp Garam masala powder

1 Bay leaf

1 inch Cinnamon stick

1 Black Cardamom

2 Green Cardamom

2 Cloves

1/2 - 1 cup Water

2-3 sprigs Mint leaves (chopped)

4-5 sprigs Cilantro (chopped)

2 stalks Green onions (chopped)

2 tbsp Oil

 How to:

• Heat oil in a pan at medium heat, add bay leaf, cinnamon. cardamoms and cloves followed by onions.

• Add green onions and green chilies, and saute along with little salt until it softens.

• Add ginger and garlic and cook until raw smell disappears. 

• Now add mint leaves and cilantro and cook until onions are slightly browned.

• Add tomatoes and cook covered with lid until completely mashed up for 6-8 mins. Remove and cook until oil separates.

• Add turmeric powder, red chili powder, coriander powder and cumin powder. Cook for a couple of mins.

• Add the ground chicken and mix well with the masala.

• Add salt and green peas, mix well and saute for couple of mins.

• Add curry leaves, stir and pour the water and cook for 3-5 mins. Check salt for taste and switch off.

• Serve hot with roti or paratha.

 Tips:

• Ground chicken or turkey can be cooked in an open pan. But red meat like lamb or beef has to be pressure cooked.

Chettinad Chicken Kuzhambu

Chettinad cuisine is famous for using various spices and one of the most aromatic food in India. This is one such spicy chicken dish that wakes up all your senses. You can adjust the water to make it a thick curry or more of a kuzhambu. If you have red pearl onions (small onions) substitute that for more authentic taste. I have used chicken thighs as it has much flavor and meat is tender, you can use bone-in or boneless chicken breast. And here goes the hot recipe,

Ingredients:

2 lbs Bone-in Chicken thighs (bite size pieces)

2 medium Red onions (finely chopped)

2 small Tomatoes (chopped)

2 tsp minced Ginger

2 tsp minced Garlic

1 tsp Red Chili powder (or to taste)

1/2 tsp Turmeric powder

6-8 Dry Red Chili

2 tsp Coriander seeds

3 Cloves

1 inch Cinnamon stick

1 tsp Fennel seeds

1 tsp Cumin seeds

1 tbsp Poppy seeds

1/2 cup grated Coconut

15-20 Curry leaves

2 tbsp Sesame oil

Salt

How to:

• Heat a small skillet and dry roast together the dry red chili, coriander seeds, cloves, cinnamon stick, fennel seeds, cumin seeds, poppy seeds and coconut. 
• Once the coconut is dehydrated and turned slightly brown, switch off and let the mixture cool.

• Grind the cooled mixture along with 1/2 a cup water to a smooth paste and keep aside.

• Heat sesame oil in a deep pan, add the onions with a sprinkle of salt and cook until it releases oil.

• Now add the ginger and garlic and cook until raw smell disappears.

• Add the ground paste along with 1/2 cup water and cook for a min.

• Now add the turmeric powder and red chili powder and cook for another min.

• Add the tomatoes and cook until completely mashed up or until the oil is released with the lid open.

• Add the chicken pieces along with curry leaves and more salt and mix well to coat the chicken completely.

• Adding more curry leaves :)

• Cook for 4-5 mins or until the chicken turns white and gets lightly seared.

• Now pour 1-2 cups water depending on the consistency you need and let come to a boil.
• Transfer the curry to a pressure cooker and cook for a whistle. Alternatively, you can cook the chicken in the same pan with lid closed for 15-20 mins. (I prefer pressure cooking the bone-in chicken.)

• Switch off and serve hot with rice, dosa or paratha.

Chicken-Egg Kothu Chapathi

 Looking for reviving up the leftover rotis or hungry for a hot and spicy roti dish, either way this is for you. Make your own tweaks by adding more of this or leaving out that. This kothu chapathi satisfies you craving equally to kothu parotta without much calories. So there you go, an appetizing hot dish that won't destroy your waistline.

Ingredients:

6-8 Chapthis/Rotis (cooked)

2 Eggs

1/2 cup shredded Chicken (cooked)

1 1/2 medium Red onion (sliced)

1 big Tomato (chopped)

1/2 Green Bell Pepper (thinly sliced)

3 Green chilli (finely chopped)

2 tsp minced Ginger-Garlic 

1 sprig Curry leaves

2 tbsp Cilantro (chopped)

1/4 tsp Turmeric powder

2 tsp Tandoori Chicken powder

1 tsp Chilli powder

1/2 tsp Fennel seeds

1/2 tsp Cumin seeds

1 inch Cinnamon stick

2 Cloves

Salt

2 tbsp Oil

 How to:

• Tear the cooked chapathis into bite size pieces and beak the eggs with a pinch of salt.

• Heat oil in a wide skillet at medium heat, add cloves cinnamon, fennel seeds and cumin seeds. 

• Now add the turmeric powder followed by the onions.

• Cook for a couple of mins and add the ginger-garlic. Let cook until raw smell disappears.

• Now add the bell pepper, green chilli, curry leaves and 1 tbsp cilantro and saute another couple of mins.

• Add the tomato followed the tandoori powder and chilli powder along with the salt.

• Saute for a min, then add the cooked chicken and cook for 2-3 mins.

• Now add the torn chapathi pieces and mix well until the masala coats every single piece.

• Finally pour the beaten eggs and cook until they are cooked. Check salt for taste.

• Switch off and garnish with the remaining cilantro.

• Serve hot with onion raita.