CHICKEN SPECIALS

CHICKEN MASALA:
Ingredients:
Chicken pieces‐ 2 kilo
Fresh curd‐ 8 tbsp
Ginger paste‐4tsp
Garlic paste‐ 4 tsp
Coarsely ground pepper powder‐2 ½ tbsp
Lime juice‐ 2 tsp
Turmeric powder‐1 tsp
Cumin powder‐1 tsp
Chilli powder‐ 1tbsp
Fennel powder‐ 3 tsp
Coriander powder‐2 tsp
Oil‐7 tbsp
Chopped onion‐ 3 cups
Chopped tomatoes‐ 2 cups
Red chillies‐6
Curry leaves‐ a handful
Salt totaste
Procedure:
Clean and wash the chicken pieces well.
Marinate these chicken pieces with the fresh curd, ginger paste 2sp, garlic
paste 2sp, coarsely ground pepper powder‐1 ½ tbsp, lime juice , cumin
powder, chilli powder, fennel powder, coriander powder, salt and turmeric
powder for 2 hours.
Heat a big kadai and pour 6tbsp oil.
When it becomes hot, add the chopped onion and fry well until the color
changes into golden brown.
Then add 2sp ginger paste and 2sp garlic paste.
Fry well for a few minutes.
Then add the crushed tomatoes with ½sp salt and cook well until they are well
mashed and the oil floats on the top.
Then add the chicken and cook until the chicken pieces are cooked and the
gravy is thickened.
Cook on medium fire and do not add any extra water.
Heat a small Kadai and pour 2tbsp oil.
When it becomes hot, add the red chillies, curry leaves and 1tbsp coarsely
ground peppercorns.
Pour this on the chicken masala and mix well.
Cook for a few minutes and then put off the fire. Garnish with chopped
coriander leaves.
CHETTINADU CHICKEN VARUVAL:
Ingredients:
Fresh curd‐ 8 tbsp
Ginger paste‐ 4 tsp
Garlic paste‐ 4 tsp
Coarsely ground pepper powder‐ 2 ½ tbsp
Lime juice‐ 2tsp
Cumin powder‐ 1 tsp
Fennel powder‐ 2 tsp
Turmeric powder= 1 tsp
Coriander powder‐ 1 tsp
Chilli powder‐ 1 tsp
Chicken pieces‐ 1 ½ kilo
Oil‐ 8 tbsp
Chopped onions‐ 2 cups
Crushed tomatoes‐ 1 ½ cups
Chopped coriander leaves‐ ½ cup
Red chilies‐ 5
Curry leaves‐ a handful
Salt to taste
Procedure:
Add the fresh curd, 2sp ginger paste, 2sp garlic paste, 1 ½ tbsp pepper powder
[coarsely ground], lime juice, cumin powder, fennel powder, turmeric powder,
coriander powder and the chilli powder to the chicken pieces, mix well and
marinate them for 2 hours.
In a big kadai, pour 6 tbsp oil.
Add the chopped onions and fry well to a golden brown colour.
Add 2tsp ginger paste and 2sp garlic paste and fry well.
Add the chopped tomatoes and fry until the oil floats on the top and the
tomatoes are well mashed.
Add the chicken and enough salt. Mix well.
Cover with a lid and cook under medium fire.
When the chicken is cooked and the gravy is thickened, add the chopped
coriander leaves.
Heat a small kadai and pour 2tbsp oil.
Fry the red chillies, curry leaves and 1tbsp coarse pepper powder for a few
seconds.
Pour this on the chicken and cook for a few minutes.
MASAL VADAI:
Soak 2 cups of Bengal gram for 1 hour.
Then drain the water and grind half of the dal coarsely with 3 green chillies, 3
red chillies, a pinch of asafetida powder and enough salt.
Remove the ground dal and place it in a bowl.
Then again put the remaining dal in the mixie with a little salt.
Just run the mixie in the HIGH for a second.
Then add this to the ground dal.
Add 1 cup of sliced onion, chopped coriander leaves and curry leaves to the
ground dal. Mix well and fry the vadais in the hot oil.
MURUNGAIKKAI RASAM:
Pressure cook ¼ cup of thuar dal with 3 cups of water and small pieces of one
big murungaikkai.
Soak a lime sized tamarind in water for 1 hour and then extract its juice.
Boil this juice with 1 cup of water, 1 tbsp chopped coriander leaves, ½ cup of
chopped tomatoes, 1sp rasam powder , 1sp turmeric powder, 1sp asafetida
powder and 1 cup of water for at least 5 minutes.
Then add the cooked dal and enough salt.
When the rasam starts to boil again, put off the fire.
Heat a kadai and pour 1tbsp ghee.
When the ghee becomes hot, add 1sp mustard seeds and when they splutter
add curry leaves and pour this in the rasam.
CHICKEN RASAM:
Ingredients:
Oil‐ 2tbsp
Ghee‐1 tsp
Fennel seeds‐ 1 tsp
Cumin seeds‐1 tsp
Xhopped small onions‐ 20
Turmeric powder‐ 1 tsp
Chopped tomatoes‐ 1 ½ cups
Garlic flakes‐8
Chicken mince‐2 handfuls
Water‐ 6 to 8 cups
Curry leaves‐ 1 spring
Coriander leaves‐ a handful
Salt to tatse
Lime juice‐ 1 to 2 tbsp
Roast the following ingredients in a tsp of oil to golden brown colour and then
powder them finely.
Fennel seeds‐ 1 ½ tsp
Cumin seeds‐ 1 tsp
Peppercorns‐ 1 tsp
Red chillies‐2
Procedure:
Heat the kadai and pour 2tbsp oil and 1sp ghee.
Add the cumin seeds and the fennel seeds.
Then add thechopped small onions, chopped tomatoes and 1sp turmeric
powder.
Fry well until the tomatoes are well mashed.
Add the garlic flakes and the chicken mince.
Fry on slow fire for a few minutes.
Then pour the water, add the fried powder and enough salt.
Let the rasam simmer for 5 to 10 minutes.
Add chopped coriander leaves and curry leaves.
Then put off the fire.
Add the lime juice and mix well.