Andhra Chicken Pickle recipe
Prep & Cooking: 1 hr 15 mts
Cuisine: Andhra
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Ingredients:
1 kg chicken with bones, cut into bite sized pieces
1 1/2 tbsps ginger garlic paste
1 1/2 tbsps red chilli pwd
1/2 tsp turmeric pwd
juice of 3 lemons, heat for 3 mt and cool
1 1/2 – 2 tbsps salt (adjust)
4 tbsps oil
Dry roast and make a powder:
3 tbsps coriander seeds/dhaniyalu
1 tbsp cumin seeds/jeera
1 tbsp poppy seeds/khus-khus/ghasagasalu
1 1/2 tsps methi seeds/methulu/fenugreek seeds
6 cloves
2″ cinnamon stick
1 elaichi/cardamom
1 star anise
For tempering/poppu/tadka:
pinch of methi seeds
30 fresh curry leaves
3-4 dry red chillis
15 cloves garlic, slightly crushed
3/4 cup oil
1 kg chicken with bones, cut into bite sized pieces
1 1/2 tbsps ginger garlic paste
1 1/2 tbsps red chilli pwd
1/2 tsp turmeric pwd
juice of 3 lemons, heat for 3 mt and cool
1 1/2 – 2 tbsps salt (adjust)
4 tbsps oil
Dry roast and make a powder:
3 tbsps coriander seeds/dhaniyalu
1 tbsp cumin seeds/jeera
1 tbsp poppy seeds/khus-khus/ghasagasalu
1 1/2 tsps methi seeds/methulu/fenugreek seeds
6 cloves
2″ cinnamon stick
1 elaichi/cardamom
1 star anise
For tempering/poppu/tadka:
pinch of methi seeds
30 fresh curry leaves
3-4 dry red chillis
15 cloves garlic, slightly crushed
3/4 cup oil
2 Heat 4 tbsps oil in a heavy bottomed vessel, add chicken, ginger garlic paste, red chilli pwd and salt and cook on high heat for 5 mts. Reduce heat to medium high and continue to cook till the oil separates and there is hardly any water content. This frying will take about 25 mts. This step is crucial to chicken pickle making. Keep stirring in between.
3 Heat 3/4 cup oil in another heavy bottomed vessel, add methi seeds, curry leaves, dry red chillis, crushed garlic and saute for a minute. Add the cooked chicken pieces along with any left over gravy and oil. Combine well. Add the ground spice pwd and combine well and cook on medium to high for 15-18 mts, stirring in between.
4 Add the cooled lemon juice and combine well and turn off heat. Cool and store in an airtight bottle and refrigerate.
Note:
Prepare this pickle when you have some time on hand and refrigerate it for a longer shelf life. The recipe I follow calls for heating of lemon juice so do not skip this step. Dry roast the spices well over low heat. Cloves, cinnamon, star anise and cardamom can be roasted together.chicken leg turkey Ingredients
Turkey/ Chicken legs - 2
Yogurt - 6
Lemon juice - 1 tblsp
Chilly powder - 2 tsp
Corriander
powder - 1 tsp
Cumin powder - 1 tsp
Pepper powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Red color - 1 tsp
Ginger garlic paste - 1 tsp
Oil - 1 tblsp
Salt - to taste (app. 1 tsp)
Method
1. Clean the turkey/chicken legs and make some slits with a knife or holes with a fork.
2. Take the yogurt in a separate bowl and add the lemon juice along with chilly powder, corriander powder, cumin powder, garam masala, turmeric powder, pepper powder, ginger garlic paste, salt and red colour.
3. Apply this marinade on the turkey/chicken legs nicely. Try to press in some of the marinade
into the slits.
4. At this stage you can let it marinate in the fridge overnight. Marination ensures that all the spices enter the turkey/chicken meat nicely. But if there is no time you can make it immediately. In that case, just press in as much marinade into the slits as possible.
5. Cook the legs in the oven preheated to 425 degrees for 25-35 minutes. After the first 10 minutes cover up the dish with aluminum foil. The ensures that the legs doesnt get dry.
1 Heat oil in a heavy bottomed vessel, make small balls of the marinated chicken and carefully drop into the hot oil. Cook on low medium flame and towards the end of the cooking process increase flame to high and deep fry to a golden brown shade. Drain with a slotted spoon and place on absorbent paper. Keep aside.
2 Heat a heavy bottomed vessel, add oil, add the chopped garlic and saute on high flame for about 30 secs. Add the chopped ginger and green chillis and saute for a few more secs. Add the spring onion whites and saute for 3 mts on high flame.
3 Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 1/4 cup chicken stock or water and cook for a mt. Add the deep fried chicken balls and cook for 4 mts. Adjust salt, if necessary.
4 Add the cornflour water and cook, tossing the contents, for 4-5 mts. You will find that it becomes thick due to cornflour.
5 Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve hot as a starter/appetizer
Cumin powder - 1 tsp
Pepper powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Red color - 1 tsp
Ginger garlic paste - 1 tsp
Oil - 1 tblsp
Salt - to taste (app. 1 tsp)
Method
1. Clean the turkey/chicken legs and make some slits with a knife or holes with a fork.
2. Take the yogurt in a separate bowl and add the lemon juice along with chilly powder, corriander powder, cumin powder, garam masala, turmeric powder, pepper powder, ginger garlic paste, salt and red colour.
3. Apply this marinade on the turkey/chicken legs nicely. Try to press in some of the marinade
into the slits.
4. At this stage you can let it marinate in the fridge overnight. Marination ensures that all the spices enter the turkey/chicken meat nicely. But if there is no time you can make it immediately. In that case, just press in as much marinade into the slits as possible.
5. Cook the legs in the oven preheated to 425 degrees for 25-35 minutes. After the first 10 minutes cover up the dish with aluminum foil. The ensures that the legs doesnt get dry.
chicken manchurian
Chicken Manchurian
Chicken Manchurian Recipe
Marination: 1 hr, Prep & Cooking: 45 mts
Serves: 5 persons
Cuisine: Indo-Chinese
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Ingredients:
1/4 kg boneless chicken, cut into fine pieces
6-7 tbsps spring onion whites
3-4 tbsps spring onion greens
1/2 tbsp chopped garlic
1/2 tbsp chopped ginger
2 tsps soya sauce
1 tbsp chilli sauce
2 tsps vinegar
1 tbsp corn flour + 5 tbsps chicken stock or water
1/2 tsp brown sugar
2 tbsps tomato sauce
1/2 tsp red chilli pwd (preferably Kashmiri)
salt to taste
1 1/2 tbsps sesame oil
oil for deep frying
For marinade: (marinate chicken with below ingredients for at least 15 mts or 1 hr)
1/4 tsp pepper pwd
1 egg white
salt to taste
1 1/2 tsps ginger-garlic-green chilli paste
1/2 tsp soy sauce
1 tbsp maida/all purpose flour
2-3 tbsps corn flour
1-2 tbsps of water, if required
1/4 kg boneless chicken, cut into fine pieces
6-7 tbsps spring onion whites
3-4 tbsps spring onion greens
1/2 tbsp chopped garlic
1/2 tbsp chopped ginger
2 tsps soya sauce
1 tbsp chilli sauce
2 tsps vinegar
1 tbsp corn flour + 5 tbsps chicken stock or water
1/2 tsp brown sugar
2 tbsps tomato sauce
1/2 tsp red chilli pwd (preferably Kashmiri)
salt to taste
1 1/2 tbsps sesame oil
oil for deep frying
For marinade: (marinate chicken with below ingredients for at least 15 mts or 1 hr)
1/4 tsp pepper pwd
1 egg white
salt to taste
1 1/2 tsps ginger-garlic-green chilli paste
1/2 tsp soy sauce
1 tbsp maida/all purpose flour
2-3 tbsps corn flour
1-2 tbsps of water, if required
2 Heat a heavy bottomed vessel, add oil, add the chopped garlic and saute on high flame for about 30 secs. Add the chopped ginger and green chillis and saute for a few more secs. Add the spring onion whites and saute for 3 mts on high flame.
3 Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 1/4 cup chicken stock or water and cook for a mt. Add the deep fried chicken balls and cook for 4 mts. Adjust salt, if necessary.
4 Add the cornflour water and cook, tossing the contents, for 4-5 mts. You will find that it becomes thick due to cornflour.
5 Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve hot as a starter/appetizer
CHILLI CHICKEN
Ingredients
Marination
Chicken Breast-2
Ginger Garlic Paste-2 tsp
Chilli Power-2 tsp
Garam Masala Powder-1/2 tsp
Egg -1
Corn flour-1 tsp
Red Food Color – couple pinches
Lemon juice/Vineger -1 tsp
For tossing
Bell pepper -1 cup sliced(colored )
Curry Leaves -1 string
Onion - 1/2 cup(Sliced)
Chilli sauce - as needed
Soya sauce - as needed
Method
1.Clean the chicken and cut into small pieces.
2. Mix the chicken with all the marination ingredients, let it sit for an hour.
3. Shallow fry the marinated chicken in oil and one it’s done, leave it on a paper towel.
4. In the same oil add the curry leaves and scoop it out and keep separately.
5. In a different pan add little oil and sauté the onions and the bell peppers. Let the veggies stay crunchy.
6. Add the chili sauce and little Soya sauce.
7. Toss the fried chicken pieces with this.
8. Add the curry leaves to it.
9. Yummy Chilli Chicken ready.
10. Serve it with any kind of pulav or serve as a starter
Marination
Chicken Breast-2
Ginger Garlic Paste-2 tsp
Chilli Power-2 tsp
Garam Masala Powder-1/2 tsp
Egg -1
Corn flour-1 tsp
Red Food Color – couple pinches
Lemon juice/Vineger -1 tsp
For tossing
Bell pepper -1 cup sliced(colored )
Curry Leaves -1 string
Onion - 1/2 cup(Sliced)
Chilli sauce - as needed
Soya sauce - as needed
Method
1.Clean the chicken and cut into small pieces.
2. Mix the chicken with all the marination ingredients, let it sit for an hour.
3. Shallow fry the marinated chicken in oil and one it’s done, leave it on a paper towel.
4. In the same oil add the curry leaves and scoop it out and keep separately.
5. In a different pan add little oil and sauté the onions and the bell peppers. Let the veggies stay crunchy.
6. Add the chili sauce and little Soya sauce.
7. Toss the fried chicken pieces with this.
8. Add the curry leaves to it.
9. Yummy Chilli Chicken ready.
10. Serve it with any kind of pulav or serve as a starter
CHICKEN ROLLS
Ingredients
Chicken/ Turkey breast - 1
Spinach - 1/2 cup
Green chillie - 1
Chilly powder - 1/2 tsp
Corriander powder - 1/2 tsp
Cumin powder - 1/4 tsp
Garam masala - a pinch
Turmeric powder - a pinch
Ginger garlic paste - 1 tsp
Cumin powder - 1/4 tsp
Salt - to taste
Lemon juice - 2tsp
Yogurt - 2 tblsp
Method
1. Wash the chicken/turkey breast and sclice it into thin layers about 1 inch thick.
2. Mix all the spices (garam masala, chilly powder, ginger garlic paste, corriander
powder, cumin powder, turmeric powder and salt) with yogurt and add the lemon juice to it.
3. Apply the marinade on the chicken/turkey layers and let it rest in the refrigerator for atleast half and hour. Overnight marination would be excellent.
4. While the chicken/turkey rests, heat some oil in a pan. Temper some cumin seeds.
5. Add the green chillies and spinach with little salt. Let it cook for few minutes until the spinach wilts.Switch off and let it cool.
6. Once it is cool enough, grind it into a coarse paste.
7. Spread this spinach chutney on the chicken/turkey layers.
8. Roll the chicken/turkey as shown in the picture. Use toothpicks to hold the chicken in place.
9. Fry the rolls in oil or bake it in an oven preheated to 300 degrees for 20 minutes or until done.
10. Remove the toothpicks and serve. Few drops of lemon juice can be added at the end.
Chicken/ Turkey breast - 1
Spinach - 1/2 cup
Green chillie - 1
Chilly powder - 1/2 tsp
Corriander powder - 1/2 tsp
Cumin powder - 1/4 tsp
Garam masala - a pinch
Turmeric powder - a pinch
Ginger garlic paste - 1 tsp
Cumin powder - 1/4 tsp
Salt - to taste
Lemon juice - 2tsp
Yogurt - 2 tblsp
Method
1. Wash the chicken/turkey breast and sclice it into thin layers about 1 inch thick.
2. Mix all the spices (garam masala, chilly powder, ginger garlic paste, corriander
powder, cumin powder, turmeric powder and salt) with yogurt and add the lemon juice to it.
3. Apply the marinade on the chicken/turkey layers and let it rest in the refrigerator for atleast half and hour. Overnight marination would be excellent.
4. While the chicken/turkey rests, heat some oil in a pan. Temper some cumin seeds.
5. Add the green chillies and spinach with little salt. Let it cook for few minutes until the spinach wilts.Switch off and let it cool.
6. Once it is cool enough, grind it into a coarse paste.
7. Spread this spinach chutney on the chicken/turkey layers.
8. Roll the chicken/turkey as shown in the picture. Use toothpicks to hold the chicken in place.
9. Fry the rolls in oil or bake it in an oven preheated to 300 degrees for 20 minutes or until done.
10. Remove the toothpicks and serve. Few drops of lemon juice can be added at the end.
CHICKEN SHUKA
Ingredients
Chicken - 1 lb (1/2 kg)
Onion - 1/2 ( diced in medium sized pieces)
Chilly powder - 1tsp
Pepper powder - 1tsp
Coriander/dhania powder - 2 tsp
Turmeric powder - ¼ tsp
Garam masala powder -¼ tsp
Yogurt(curd) -2 tsp
Ginger garlic paste -1 tsp
Salt - to taste
Oil - 2 tsp
Coriander leaves - (for garnishing)
Chicken - 1 lb (1/2 kg)
Onion - 1/2 ( diced in medium sized pieces)
Chilly powder - 1tsp
Pepper powder - 1tsp
Coriander/dhania powder - 2 tsp
Turmeric powder - ¼ tsp
Garam masala powder -¼ tsp
Yogurt(curd) -2 tsp
Ginger garlic paste -1 tsp
Salt - to taste
Oil - 2 tsp
Coriander leaves - (for garnishing)
Method
1. Wash and cut chicken in small pieces.
2. Take a bowl mix chilly powder, pepper powder, coriander powder, turmeric powder, salt, garam masala, ginger garlic paste, yogurt and form a paste. Add the chicken pieces to this and rub at the masala on the chicken. Let this marinate for at least an hour in the refrigerator.
3. Now heat oil in a kadai and saute the chicken. Cover and cook it for 7 minutes or until it is thoroughly cooked.
4.Open the lid and fry on medium high flame for about 6 minutes or until all the water evaporates.
5. Add onions and fry for 2 more minutes.
6. Garnish with coriander leaves, split chillies and lemon or tomato slices .
1. Wash and cut chicken in small pieces.
2. Take a bowl mix chilly powder, pepper powder, coriander powder, turmeric powder, salt, garam masala, ginger garlic paste, yogurt and form a paste. Add the chicken pieces to this and rub at the masala on the chicken. Let this marinate for at least an hour in the refrigerator.
3. Now heat oil in a kadai and saute the chicken. Cover and cook it for 7 minutes or until it is thoroughly cooked.
4.Open the lid and fry on medium high flame for about 6 minutes or until all the water evaporates.
5. Add onions and fry for 2 more minutes.
6. Garnish with coriander leaves, split chillies and lemon or tomato slices .
Tips
- This can be served with biriyani, curd rice, chapatti.
- The juice of one lemon can be poured on top to enhance flavour
- This can be served with biriyani, curd rice, chapatti.
- The juice of one lemon can be poured on top to enhance flavour
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