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.

The 'No Name' Chicken

This is one of my husband's recipe from his bachelor days. He is very famous for his chicken dishes. One such is the chicken prepared with Shaan masala powders, other than that, the ingredients are pretty simple. He is the one who introduced me to the brand 'Shaan' and now am totally hooked with it. This dish is a big hit among our friends and family. My mom was so surprised with the taste and flavor, and even got his recipe, when she visited us. He makes it extra hot, that literally makes you feel like having a spoonful of sugar after every bite. He learnt it from his Telugu friend, now you know where the heat came from. But you can reduce the green chillies and skip the chilli powder for a little to mild heat. When i asked him, what is the dish called as? He said, it has no name. Hence the name, 'no name'. But i would like to call it as 'Curry leaf Chicken Fry', as he adds a lot of fresh curry leaves at the end and gotta say this, the aroma fills the whole kitchen. He is really a curry leaf fanatic. Did i bore you with so much of details? Alright, today i was his helper and photographer. And here comes the extra hot recipe,

Ingredients:

1 1/2lb Chicken breast fillet (boneless &  skinless)

1 1/2 medium Yellow Onion (chopped)

1 big Green bell pepper (small dice)

6 small Green Chilli (minced)

1 1/2tsp Ginger (minced)

1tsp Garlic (minced)

24 Curry leaves (to be exact)

1/2tsp Turmeric powder

1/2tsp Red Chilli powder

2tbsp Shaan Chicken Curry powder

1tbsp Shaan Tandoori Chicken powder

1tsp Black pepper corns (optional)

1 Black Cardamom (optional)

4-5 small Cloves

2 Cinnamon stick (1")

1tbsp Yogurt (plain)

1tbsp + 2tsp Oil

Salt

How to:

• Marinate the chicken with yogurt, turmeric powder, chilli powder, shaan powders, peppercorns, black cardamom, 2tsp oil and salt. Let rest for 30 mins.

• Heat the remaining oil in a skillet, add cinnamon, cloves, followed by onions along with salt.

• Saute'em until tender, then add ginger and garlic, continue sautéing until raw smell disappears.

• Then add bell pepper and saute for 4-5 mins, followed by green chillies.

• After a couple more mins, add the marinated chicken, mix well and cook until chicken is tender and the masala is cooked.

• Check salt for taste and add curry leaves and saute for 3-4 mins.

Switch off and serve hot with steamed rice, chapathi or naan.

Chicken gravy

Ingredients:

3/4lb Chicken (bite-size pieces)

1 1/2 Red onion (ground)

4 Roma tomatoes (pureed)

1tsp Garlic (minced)

1 1/2tsp Ginger (minced)

2 green chilli (cut lengthwise)

1/4tsp Turmeric powder

3/4tsp Chilli powder

1tsp Coriander powder

3/4tsp Cumin powder

1tsp Garam masala powder

1/2tsp Whole Black pepper 

2 Bay leaves

1 Cinnamon stick (1/2", broken)

1 Black Cardamom

2 Green Cardamom

3 small Cloves

2 cups Water

Salt

1tbsp Oil

How to:

• Crush the whole black pepper and keep it aside.

• Heat oil in a skillet, add bay leaves through cloves.

• Add the ground onions and saute until raw smell disappears and left dry.

• Move the onions aside, pour a tsp of oil, add ginger, garlic and green chilli and saute for a couple of mins.

• Mix'em with the onions and cook for another 2 mins.

• Then add the pureed tomatoes and cook for 4-5 mins or until raw smell disappears.

• Now add the turmeric powder, chilli powder, coriander powder, cumin powder and garam masala powder, mix well and cook for another min.

• Add the chicken, mix well with the masala and cook for a min.

• Then pour enough water to cover the chicken, followed by crushed pepper and salt.

• Close the lid and cook for 8-10 mins or until the chicken is tender.

• Check salt for taste and cook in a medium-low flame until right consistency for the gravy. Switch off and garnish with chopped cilantro.

Serve hot with naan, chapathi or steamed rice.