Spinach Chicken / Saag Gosht, a Punjabi style recipe

Ingredients needed for the dish Saag Gosht
1 kilo chicken pieces, skinned
10 -12 flakes  garlic, minced
2 cups onions, minced
2 cups tomatoes, chopped fine
1-inch piece ginger, minced
3 tbsp milk
1 cup Palak / Spinach Puree
1 tbsp butter
1/2 tsp chilli powder
1 tsp coriander powder
1/2 tsp turmeric
2 large cardamom pods
2 cloves
7 tbsp vegetable oil
1 tsp garam masala
1/2 tsp salt

How to prepare the dish Saag Gosht? 
Heat oil in a Kadhai, fry the chicken pieces lightly, for about 3-4 minutes. They should just be slightly browned and then keep them aside.
Boil spinach and prepare puree out of it.
Heat the remaining oil and add chopped ginger, garlic and onions, Sauté till they just start turning brown.
Add tomatoes, salt, chilli powder, coriander powder, turmeric, cloves, and cardamom.
Sprinkle a little water. Simmer and cook for about 10 minutes.
Add chicken and milk. Simmer the flame, cover and cook until the chicken gets tender.
Add spinach puree and garam masala.
Cook until spinach starts sticking to pan. Remove from flame.
Now add the butter to curry and cover till you are ready to serve the dish.

How to prepare Spinach / Palak Puree? 

A delicious and easy Tandoori Chicken Recipe

Tandoori Chicken, just the name itself is enough to make every one's mouth water. This is a well known and famous recipe from the Punjabi cuisine which has found place all over India and abroad.
It is time consuming  but an easy one to cook. You don't have to stand there stirring it  or watch the cooking etc. Just marinate  and then bake it in the oven. If you have a griller then you can easily grill it too. Try it out and let me know how it went.

Ingredients needed for the tasty Tandoori Chicken
1 Chicken skinned and cut in to quarters
2 tbsp Lemon Juice
7-8 flakes of Garlic
1 inch Ginger, chopped
1 Green chilli
1 tbsp Water
4 tbsp curd
1 tsp Cumin powder
1 tsp Garam masala
1 tsp red chilli powder
1 tsp Salt or to taste
A few drop of Yellow Food Colouring
2 tbsp melted Ghee

For garnishing: 
Lemon Wedges
Onion rings

How to prepare tandoori chicken:
Slash  3-4  times on each chicken quarter using a knife.
Keep the chicken piece in an ovenproof dish.
Apply lemon juice and rub into the slashes.
Cover  amd let the chicken pieces  marinate for about half an hour.
Mix garlic, ginger and green chilli and grind to make a smooth paste.
Mix together curds, cumin powder, garam masala powder, chilli powder, salt to taste, food colour, ghee along with the ground paste.
Apply the mix over the marinated chicken pieces and see that the mix coats the chicken pieces nicely.
Cover and marinate at room temperature for about 5 hours.
Place the dish with the chicken pieces in an oven at 325 F and let them roast for at least an hour.
Baste frequently and flip it over once.
By this time, the chicken should be tender and most of the marinade evaporated.
Now grill the chicken over hot charcoal.
Garnish it with lemon wedges and onion rings.

Chilli Chicken, an indo chinese fusion Recipe

Ingredients needed for Chilli Chicken Recipe
 2 cups boneless chicken (cut into 1-inch cubes)
2 tbsp Soya sauce
1 egg
2 tbsps corn flour / corn starch
5-6 green chillies, chopped
2 spring onions, chopped
1 tsp garlic paste
Salt To Taste
1/2 tsp white pepper powder or to taste
1 tsp sugar
A pinch of ajinomoto (optional)
2 cups chicken stock / water
Oil to deep fry the chicken pieces

How to prepare chilli chicken?
First prepare the marinade for the chicken by mixing soya sauce, corn flour, salt, egg in a bowl.
Marinate chicken pieces in the the mixture for about half an hour.
Heat oil in a deep frying pan / Kadhai and deep fry the marinated chicken pieces till they are golden brown.
Heat a tablespoonful oil in a separate wok / kadhai.
Add garlic paste and green chillies and saute for few seconds.
Add 2 cups of chicken stock or water to the wok.
Bring the stock to boil, add sugar, pepper powder, salt to taste, ajinomoto as well as the remaining soya sauce.
Add fried chicken pieces to it and cook for a few minutes. Simmer.
Dissolve the remaining corn flour in 1/2 cup water and add to the gravy stirring continuously, so that lumps are not formed.
Cook for 2-3 minutes or till the gravy thickens to your taste and consistency. Remove
Serve chilli chicken hot garnished with chopped spring onion leaves.

The Chilli Chicken goes well with plain steaming rice, fried rice  and with Phulkas / Rotis too.

Easy Chicken Fry with roasted chilli flakes

Ingredients needed for Chicken fry
1/2 kilo chicken cut into small pieces
juice of a  lime
Salt to taste
10 - 12 red chillies
oil for deep frying

How to prepare Chicken fry with roasted chilli flakes ?
First clean the chicken pieces well, apply salt and lime juice.
Keep in the refrigerator for about 2 hours.
Meanwhile, remove the stem from the dry red chillies, roast them in a fry pan till the chillies start changing colour.
Remove and crush them coarsely. You can use the mixer to crush the chillies, just a minute would be enough.
Remove the chicken from the refrigerator  and apply the chilli flakes over the pieces. You should cover almost all sides uniformly with chilli flakes.
Again keep it on the refrigerator for about 2 hours.
Heat oil in a deep frying pan, fry the chicken pieces to a golden colour.
Drain and keep the pieces on a kitchen towel to remove the excess oil.
Serve with lemon wedges and  onion slices. Sprinkle chopped coriander over and serve.

Points to note
If you like the dish to be hot, add little more chilli flakes.
You can also garnish with fried chilli flakes in oil, that is, fry the chilli flakes in a little oil, pour on top of the chicken fry. Serve.

Chicken fry in Kashmiri Style

Ingredients needed for the Chicken in Kashmiri style
1 kilo Chicken, cut into 8 big pieces
4 tbsp Kashmiri chilli powder
4 tbsp tomato ketchup
1 tbsp soya sauce
1 tsp vinegar
1 tsp garam masala powdeer
Salt to taste
 1 tsp sugar
3 tbsp oil
2 " pice ginger crushed
1 tbsp garlic flakes crushed
1 tbsp lime juice
1 tbsp coriander leaves

How to prepare Chicken in Kashmiri style
Mix Kashmiri chilli powder, tomato ketchup, soya sauce, vinegar, garam masala powder salt and sugar to a smooth paste.
Apply the paste over the chicken pieces and freeze for about 2 -3 hours. later remove and thaw the chicken pieces.
Heat oil in wide bottommed pan, add half the crushed ginger and the crushed garlic.
Spread the chicken pieces  and fry both the the sides till done. Cover  and simmer till the chicken pieces are cooked  well.
Open the lid, add the lime juice the remaining crushed ginger and the chopped coriander leaves.
Simmer for  a minute. Remove
Serve with plain rice.

Chicken Podimas, delicious and easy Tamil Nadu Recipe

Ingredients needed for Chicken Podimas 
1 kilo chicken (remove bones and chop them)
2 cups small onions finely chopped
8 - 10 red chillies deseeded and cutinto small pieces
handful curry leaves
1/2 cup  tomato chopped
1/2 tsp Turmeric powder
Salt to taste
1/4 cup Gingelly oil

Coarsely Grind the ingredients mentioned below :
1 tsp Saunf / Fennel seeds,
1 tsp shredded ginger
10 small garlic flakes
1 inch piece cinnamon

How to prepare Chicken Podimas?
Heat oil in the pan.
Add the chopped onions and fry till they are  golden brown.
Add the ground masala  paste with the turmeric powder and red chillies to the pan. Fry for a few seconds.
Now add the chopped tomato with salt to taste and curry leaves.
Fry them until the tomatoes are mashed well and the oil starts oozing on the sides.
Add the chicken pieces to the pan and mix well.  Check for salt and add if needed.
Cook till the chicken gets tender. Do not add water. The chicken will cook in its own juices.
Once the moisture evaporates  and the chicken is cooked remove from flame.
Serve as a side dish with rice or chappathies or pulaos.

Spicy Schezwan Chicken, an Indo Chinese recipe

Ingredients needed for Spicy Schezwan Chicken, a Indo Chinese recipe
1 chicken
Oil for frying

Ingredients needed for the Marinade for the chicken
1 tsp ginger paste
1 tsp garlic paste
1 tsp chilli paste
2 tbsp Soya sauce
2 tbsp Cornflour
1 Egg
Salt to taste

Ingredients needed for the Schezwan Sauce 
3 tbsps Spicy chili oil or ordinary oil
1 tsp  ginger finely chopped
1 tbsp garlic, finely chopped
¼ cup spring onions, cut into 1" long strips
2  red chilies , cut ito small pieces
½ tsp sesame seeds, if you like
½ tsp chilli powder
½ cup tomato puree
1 tbsp Soya sauce
1 tsp chilli sauce
½ cup chicken stock
¼ tsp sugar
½ tsp black pepper
1 tbsp vinegar
A pinch of ajinomoto
¾ tbsp corn flour mixed with ¼ cup water
Salt to taste

For the Garnish of the Schezwan Chicken an Indo Chinese Recipe 
Chopped spring onion stem and the greens

How to prepare  Schezwan Chicken?
First clean and wash the chicken and cut in to small sized pieces without removing the bones.
Prepare a mixture of all the ingredients for marinade well. Marinate the chicken pieces in the mixture  at least for 30 minutes.
Now heat the oil in a deep frying pan, fry the chicken pieces to a golden colour.
Do not over cook the chicken pieces. Drain and keep aside.

How to prepare the Schezwan sauce?
Heat about 3 tablespoons of spicy chilli oil or any of the cooking oil you prefer, in a pan.
Add the ginger, garlic, red chilies, sesame seeds and spring onion, stir fry on high flame for a minute.
Next add the chicken stock, tomato puree /sauce , chilli powder, soya and chilli sauces, vinegar, sugar, ajinomoto and pepper powder.
Bring to a boil till all the ingredients mix well together.

To make up the Schezwan Chicken recipe
Now, add the chicken pieces to the boiling gravy / sauce, simmer and cook covered  for about 4 minutes.
Mix cornflour with a little water  and make a smooth paste without lumps.
Add the paste to the boiling gravy, stir continuously till the gravy gets thicker.
Garnish with the chopped  spring onion stem as well as the greens.
Serve hot with Chinese fried rice / Noodles.

Points to Note: 
Boneless chicken can also be used to prepare the Schezwan Chicken recipe.
If  you are using boneless chicken, you could add a little chicken stock while preparing the sauce / gravy it will taste better.

Recipe for Tamilnadu style Kozhi Kurma / Chicken Kurma

Ingredients needed for Kozhi Kurma / Chicken Kurma
1/2 kilo Kozhi / Chicken
1 cup oil
1 cup onions sliced
6 cloves
4 cardamom
1 piece cinnamon
8 green chillies
1 piece ginger
2 sp garlic flakes
chilli pd, dhaniya pd and turmeric powder as needed
1/2 cup grated coconut
1 sp khus khus
1/2 cup curds
2 tomatoes
chopped coriander leaves
salt to taste

How to prepare Kozhi Kurma:
Grind freshly grated coconut and Khus khus together to a smooth paste.
Grind green chillies, garlic and ginger  along with chilli powder, coriander powder and turmeric powder to a nice smooth paste.
Heat oil in a pan, add whole garam masala. When the garam masala splutters add the green chillies  and the masala paste. Saute till the oil starts oozing out.
Add the chicken pieces, stir so that the masala coast the chicken well.
Add tomato pieces, mix and cover with a lid. Simmer and cook till the chicken gets tender.
Add the ground coconut and khuskhus paste with curds. Add water if needed and adjust the consistency to your wish.
Remove from fire when the gravy starts boiling. Garnish with coriander leaves.
Serve with chappathi, puri or with Pulao.

Methi Chicken Recipe

Ingredients needed for Methi Chicken
750 gms. cleaned washed  cut Chicken
2 cups chopped onion
2 tbsp  ginger paste
2 tbsp Garlic paste
1 tbsp green chilli chopped
1 tbsp Whole Garam masala
2 Bay leaf
1 tsp Coriander powder
1 tsp Garam Masala powder
1 tsp red chilli powder
1 tsp Turmeric powder
2 tbsps Kastoori methi (dried fenugreek leaves)
1 cup fresh curds
1 tbsp green coriander leaves chopped
2 tbsps Oil
Salt according to taste

How to prepare Methi Chicken

Heat oil in a thick bottommed fry pan. Splutter Whole Garam Masala ( a mix of Cinnamon, Cloves and Cardamoms) and bay leaf. 

Add chopped onions and cook till they get transparent and soft. Add ginger- garlic paste, turmeric powder, coriander powder, chilli powder and chopped green chillies. Saute for a minute.

Add chicken pieces and beaten curd and cook on a high flame for about 10 minutes. Add kastoori methi, Garam Masala Powder, chopped fresh coriander, salt to taste and a cup of water. 

Cover and simmer on a slow flame for about  10-15 minutes. Serve hot. 

Badami Chicken Recipe

Ingredients needed for Badami Chicken
1 chicken about a kilo, cut into small pieces
1 cup fresh curds
6 onions, chopped ( about 4 cups )
1-2 tsps chilli powder, as per taste
1 " ginger
10 flakes  garlic
6 cloves
2 " cinnamon
10 almonds
4 cardamoms
10 cashew nuts
1 cup coconut milk ( thick )
1/2 cup oil / ghee
1/2 tsp turmeric powder
Chopped coriander leaves for garnishing
Salt to taste

How to prepare Badami Chicken
Grind  ginger, garlic, cloves, cinnamon, cardamoms, cashewnuts and almonds to a smooth paste and keep aside.
Heat oil in a big fry pan, add the chopped onions and fry until they turn golden.
Add the ground masala to the pan and fry till  the oil starts oozing in the sides.
If you have doubts while frying this paste, add 3-4 tbsp. of water, you should see oil floating on the top.
Add yogurt and the chicken  to the boiling masala.
Season with salt to taste, turmeric powder and chilli powder. Simmer for 10 minutes.
Add coconut milk and simmer till all the masalas and the gravy blend well with the chicken.
Garnish with coriander leaves.
Serve hot with Naan, rotis or Parathas.

Points to Note: 
This recipe does not have any other hot spice except Chilli powder, so add chilli powder according to your taste

Stuffed Chicken Recipe

Ingredients needed for the Stuffed Chicken Recipe 
1 chicken about 750 - 800 grams
2 eggs
4 onions
5 green chillies
1  1/2 tsps  ginger paste
3 tomatoes, chopped
2 tsps garlic paste
curry leaves, coriander leaves and Pudhina leaves ( all of them chopped , a handful)
2 tbsp chilli powder
1 pinch garam masala
1 tsp turmeric powder
Salt to taste
oil as reqd

How to prepare stuffed chicken recipe :
Remove head, tail and the end of the legs of the chicken. Clean and wash the chicken and remove the inner parts
Apply salt, chilli  and turmeric paste tothe insides of the chicken.
Take a wide pan, heat oil and add chopped onions. then add green chillies, garlic and ginger paste . Saute well.
Add chopped tomatoes red chilli powder, turmeric powder, garam masala and salt to taste.
Add chopped curry leaves, coriander leaves and pudhina leaves to the gravy and mix well. Keep a part of the mix  aside to be used later.
Stuff the remaining masala paste and the boiled eggs in to the inner portion of the chicken.
Then push chicken legs inside and lock them up.
Heat oil in the thick bottommed fry pan, fry the chicken
After frying the chicken to a golden colour add the masala mix kept aside  and then cover and cook for about 20 minutes.

Chicken Vindaloo Recipe

Ingredients needed for the Recipe of Chicken Vindaloo:
1 chicken, cut into small pieces, about 1 kilo
2 tomatoes, chopped fine
3 onions, chopped fine
8 cloves garlic minced
1 tsp ginger minced
1 tsp mustard seeds
1 tsp turmeric powder
1/4 cup oil
Salt to taste
1 1/2 tsp jeera powder
3 tsp vinegar
5 cloves
1 tsp saunf
2 cardamoms
2 pieces cinnamon

How to prepare the Chicken Vindaloo:
Grind 1/3 of the chopped onions, garlic, ginger, mustard, turmeric powder, jeera, vinegar, and the whole garam masalas to a smooth paste.
Apply the paste to the chicken pieces and leave it in the refrigerator for three/ four hours to marinate.
Heat oil in a kadai / frypan, saute the remaining chopped onions, till they are golden. Add the chicken pieces with the masala along with half a cup of water.
Cover, simmer and cook till done. Stir in between to ensure that the pieces are uniformly cooked and also that the gravy does not stick to the bottom. Put off the fire and remove.
Garnish with chopped coriander leaves.
Serve hot as a side dish with rice, roti or pulaos.

Grilled Chicken Malabari

Ingredients needed for the Grilled Chicken Malabari:
1 big leg piece chicken
4-5 green chillies
1 small piece ginger
5-6 flakes Garlic
2 tbsps chopped coriander leaves
2 tbsps of lime juice
Salt to taste
Oil as needed

How to prepare Grilled Chicken Malabari:
Heat a little oil in a fry pan, Fry green chillies, garlic and ginger till they ger brown. Add coriander leaves to the pan, fry till they wilt. Grind to a smooth paste and keep aside.
Wash, clean and slash the chicken piece with a sharp knife at two or three places for the masala to get into the chicken piece.
Mix the ground masala paste with lime juice, salt to taste and a little oil.
Apply the paste on to the chicken piece and keep aside for 20 - 30 minutes.
Grill in a microwave or Barbeque the chicken piece till it gets cooked. Apply more oil on the piece if the piece looks very dry.
Serve hot with Lemon wedges, sliced onions, cucumbers and carrots.

Other Chicken Recipes
Chicken Vindaloo
Grilled Chicken Malabari
Chicken Pepper Fry

Chicken Navrattan Kurma Recipe

This chicken dish is very heavy and very very rich, in the sense that this will a "NoNo" for the calorie conscious. It is very mild and not spicy has a thick creamy gravy. Once in a blue moon if you ever feel like having this royal dish, go ahead, you will not be disappointd.

Ingredients needed for the Navarattan Kurma Recipe
8-10  small pieces of  chicken
3/4th cup curds
1/2 cup Ghee
3 green cardamom
1 black cardamom
3 cloves
1 bay leaf
a pinch of mace
1 cup onion finely sliced
1 tsp ginger
2 green chillies
1/2 tsp turmeric
1 tsp red chilli powder
2 tbsp cream
1/2 tsp mace and green cardamom powder

Clean and cut Chicken into medium sized pieces. Add Salt to the curds amd whisk nicely. Marinate the chicken pieces in the curd mixture for half an hour.
Slice onions finely, deseed and chop green chillies. Chop ginger fine. Keep aside.

The Shahi Paste:
2 tbsp Poppy Seeds
2 tbsp almonds
2 tbsp cashew nuts
1 tbsp Melon seeds

Soak poppy seeds for half an hour. Blanch almonds and grind the shahi paste ingredients to a smooth paste.

How to prepare the Garnish:
8 pistachios,
5 almonds
5 walnuts
5 pine nuts
1 tsp raisins
1 tsp melon seeds
1 tsp Watermelon seeds
1 tsp sunflower seeds
Blanch pista and almonds, remove skin. Soak in lukewarm water for 15 minutes with all the other seeds, raisins and nuts.

How to prepare te Gravy and the Kurma:
Heat Ghee in a Handi, add whole garam masala. When they splutter add sliced onions, saute till golden.
Add ginger and green chillies stir for a minute.
Add turmeric and red chilli powder mixed with a little water to make a paste. Saute for a minute or two. Be careful not to burn the chilli powder, for the colour and the flavour will change if you burn them.
Add the marinated chicken along with the remaining marinade, add a little more water, cover and cook. Once it comes to boil, simmer and cook till the chicken gets tender.
Add shahi paste, bring to a boil and then simmer till the fat starts floating on top. Add cream and stir well.
Sprinkle mace and green cardamom powder and half the garnish. Mix well.
Adjust seasoning if required. Just before serving add the remaining garnish mix and serve.

Points To Note:
You can serve this as a side dish with Chicken  /  Mutton Biryani or some Pulao Recipes and Plain Rice .

Other chicken Recipes
Chicken Vindaloo

Recipe for the delicious Chicken Biryani

Ingredients needed for the Chicken Biryani
4 cups Basmathi Rice
1 kilo chicken cut into medium sized pieces,
3 cups finely chopped onions
3 cups tomatoes chopped finely
2 tsps ginger paste
2 tsps garlic paste
2 tsps coriander powder
1 tsp chilli powder
1 tsp garam masala powder
1 cup curds
1/2 tsp turmeric powder
3 cinnamon
6 cloves
2 bay leaves
6 cardamoms
2 tbsps of chopped mint leaves
2 tbsps of chopped coriander leaves
juice of 1 lime
salt to taste
1/2 cup oil
2 tbsps ghee

For Garnishing:
Fried cashewnuts and sliced onions fried to a golden colour

How to Prepare the Chicken Biriyani:
You have to prepare the chicken and rice separately and mix them up. The chicken should have very little gravy, only then the mix will be just right.  You can arrange the biriyani in layers and serve just like that or mix them up and serve as a biriyani.

To prepare the Chicken Gravy
Clean, wash and soak the rice, at least for half an hour. Drain the rice and keep aside.
Wash and clean chicken pieces, nicely. Mix curds, 1/2 tsp ginger and 1/2 tsp garlic and the garam masala powder together, spread it on to the chicken pieces and marinate for an hour
Meanwhile, chop onions and tomatoes. Slit green chillies and keep aside.
Heat oil in a pan, saute onions till they are golden brown.
Add ginger, garlic paste and the chilli powder, coriander powder, turmeric powder and a little water to mix the masalas well.
When the oil starts oozing out through the sides add the chopped tomatoes. Cook till they are soft and mushy.
Add the chicken pieces to the pan with the remaining marinade. Stir well till the masala gets thicker and coats the chicken pieces nicely. Add salt to taste, simmer and cook covered till the chicken is tender.
Add pudhina/mint leaves, cover and keep aside.

To Prepare the  Rice:
Heat ghee in a pressure pan, fry the cashew nuts and keep aside. Then, saute cinnamon, cloves, cardamom and bayleaf.
When they are brown, add the slit green chillies and a little of the pudhina leaves.
Add the drained rice to this and stir well. Keep stirring till the rice gets hot to the touch and coated well with ghee.
Add 6 cups of boiling water (at the ratio 1:1 1/2) and salt to taste. Simmer and cook till the rice is dry.
Take a big microwaveable vessel , put the rice and the chicken with the masala in layers. Sprinkle lime juice and coriander leaves in between.
Microwave at HIGH for 4-5 minutes and leave it standing for 5 minutes.
Garnish with fried onions and fried cashewnuts. Serve hot with Raita and Brinjal chutney /Brinjal Curry

Sweet and Sour Chicken Recipe

Ingredients for the Sweet and Sour Chicken recipe :
500 grams boneless chicken ( breast pieces preferable)
1 egg white
1" piece ginger chopped fine
2 tsp corn flour
oil
1 capsicum cut into strips or cubes as you wish
4 carrots cut into 1'' long pieces
1 cup pine apple chunks ( canned )
Salt to taste

For the Sweet and Sour Sauce
2 tsp soya sauce
2 tsp vinegar
1 tsp sugar
3 tsp cornflour
1 cup pine apple juice
3 tsp oil
Salt to taste

Method for frying the chicken for the Recipe

Cut the chicken into small pieces.
Take chopped ginger, egg white, salt , cornflour and oil into a bowl and mix well. Add the chicken pieces to the mix and see that all the chicken pieces are well coated wuth the mix.
Heat oil in a deep frying pan enough to fry the chicken pieces. Fry few at a time till they get golden coloured , drain and keep aside.

Method for the Sweet and Sour sauce
Mix all the ingredients for the sauce together.Stir well and keep aside.
Parboil carrots , remove when they get cruchy.
Heat oil in a wok, stir fry the parboiled carrots and the cubed capsicum for a minute.
add chicken to the vegetables and stir well.
Add sweet and sour sauce  and toss nicely. Simmer till the gravy thickens.
Serve hot.

Fried Chicken Recipe

Ingredients needed for the Fried Chicken recipe
1 kilo cut chicken pieces
1/2 cup milk
1 egg
2 cups maida
2 tsps  salt  / as per taste
2 tsp pepper powder
oil as needed

How to prepare Fried Chicken Recipe
Wash, clean  the chicken pieces  keep aside.
Combine milk and eggs in a bowl and beat them so that they blend well.
Take a thick polythene cover or a resealable food storage bag.
Add the flour, salt, and pepper in to the bag and mix well. 
Dip a chicken piece in the milk egg mixture remove and hold it a little so that the excess mixture falls back into the bowl.
Put  the chicken piece into the bag and shake lightly for the piece to get coated thoroughly. Remove to a plate and repeat with the remaining chicken pieces.
Heat oil to boiling point but not enough to smoke. Fry the chicken pieces, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through.
Chicken breasts will take a little less time than other pieces.
Check  with a fork to see ifthe chicken is done . Drain the pieces from the oil and , move to paper towels. Sprinkle with salt and that is optional.

Points  to Note:
This is a very tasty recipe. Simple and yet delicious. Serve as a side dish with Pulaos and Biryanis as well Plain Rice with Indian curry.
The Chicken would taste better if you remove the skin on the chicken before dipping it in the milk mixture.

Country Chicken Roast Recipe

Ingredients needed for the Country Chicken Recipe
1 chicken
oil as required
1/2 cup small sambar onions chopped
Handful curry leaves
1/2 cup each of carrot and potatoes cut into thin lenthwise pieces

Ingredients to grind to a smooth paste 
8  red chillis

1 tsp pepper

1/2 tsp jeera / cumin seeds

1/4 tsp mustard

1 piece ginger

6-8 garlic flakes

1/4 tsp turmeric powder

How to prepare Country Chicken Roast recipe.:

Keep chicken whole, clean and was the chicken nicely. apply the ground masala paste all over the chicken. Keep aside  for half an hour. Prick the chicken here and there with a fork for masala to get into the thicker parts of the chicken.
Mix chopped small onions, curry leaves ad the chicken well . Cook with very little water.
Parboil carrots and potatoes and then saute in a little oil. Remove and keep aside.
Just remove the cooked chicken from the gravy and fry in the same oil. When it gets a fried look, remove .
In the remaining oil, add the chicken gravy and let it get thicker.
Add the chicken, potatoes and carrits to the gravy . Mix well so that the gravy coats chicken, potatoes and carrots.
Serve as a side dish with Rotis, Chappathies, Naans as well as Pulaos and Biryanis.

Related Topics
Grilled Chicken Malabari
Chicken Fry

Chicken Chukka Varuval Recipe- Chettinad Cuisine

Ingredients needed for the Chicken Chettinad Varuval:
500 grams Chicken pieces
1/2 cup grated coconut
1 tbsp Coriander powder
1 tsp Red chillies powder
1tsp Fennel seeds
2 tsps Pepper
2 pieces Cinnamon
3 Cloves
Handful Curry leaves, pinched into bits
3 onions, finely chopped
1 cup tomato, Finely chopped
1 tsp Ginger paste
1 tsp Garlic paste
1/2 tsp Turmeric powder
Enough oil and salt

How to prepare the Chicken Chettinad Varuval Recipe:
Heat oil in a kadai or a fry pan.
Add the grated coconut and saute to a golden brown colour on a slow fire. Be careful to see that it does not burn.
Remove the fried coconut and add the spices, cinnamon, cloves, and peppercorns. Mix the fried coconut with the spices and grind to a smooth paste.
Add the turmeric powder, the ground paste and salt to the chicken pieces and mix well.
Heat about 5 to 6 tbsp of oil in a pan. Fry the onion to a golden brown colour, add the ginger and garlic pastes .
Fry them well. Add the tomato pieces and fry them until they are well mashed and the oil comes out of the masala
Add the chicken and cook on medium fire until they are well cooked and become dry. No need to add water. Chicken will cook by itself in its own juices.
Chicken should be dry without any gravy whatsoever. Your Chicken Chukka Varuval is ready to serve with plain rice, Pulaos and Biryanis.

Recipe for Chicken Fingers - Tea time snacks

Ingredients needed for the recipe of Chicken Fingers
2 chicken breasts
4 tsps limejuice
1 egg beaten
1/2 tsp red chilli powder
1/2 cup bread crumbs
Salt and pepper to taste.

How to prepare the Chicken Fingers
Shred the chicken breasts into thin long pieces.
Sprinkle salt, pepper, red chilli powder and lime juice on the chicken pieces and mix well.
Leave it for an hour in the refrigerator.
Dip in the beaten egg and roll over in the breadcrumbs.
Deep fry in oil, until they are golden and crisp.
Serve with lime wedges.

Points to Note while making Chicken Fingers
It is not that you just have to use only chicken breasts, you can make use of any boneless parts  for this recipe also. but be careful to see that there are no small bones in the meat before marinating it.