Today is one of our blogger buddy Shama's birthday and few of our friends decided to shower her virtually. I made this yummy and spic...
Looking to add some delicious Asian-inspired flavors to your cooking repertoire? Look no further than this Ginger Chicken Stir Fry recipe!
Malabar Chicken Curry This chicken curry is one of our family favorites. It is a great accompaniment with ghee rice,pathiri or parotta. Chicken is slowly cooked in a rich gravy of crispy fried onions,coconut and cashew nut paste. Try this,you will surely love it. Ingredients 1)Chicken - 2 lb Turmeric powder- 1/3 tsp Salt - a pinch Pepper powder- 1/3 tsp lemon juice-1/2 lemon For the gravy Thinly sliced onion- 3 medium Tomato-2 Ginger garlic paste-2 tbs Turmeric powder- a pinch Chilly powder- 1 1/2- 2 tsp (adjust according to taste) Coriander powder- 1 1/2 tsp Thick coconut milk- 1 cup Thin coconut milk-2 cup Cashew nuts- 8-10 Whole garam masala- cinnamon stick one inch peice-3 Cardomon-2, clove-5,star aniseed-1 Curry leaves - a few Clean chicken,wash and drain and marinate with ingredients listed under (1) for about 10 minutes. Soak cashew nuts in warm water for some time and make a fine paste. Heat a little oil in a pan and add onions and salt and saute and fry till crispy. Add tomatoes and saute till the tomatoes are soft and cooked. Allow this to cool and make a coarse paste of this mixture. Heat one tsp of oil and add the whole spices and saute till there is a nice aroma. Add curry leaves and after a minute ginger garlic paste and saute till raw flavor disappears. Now add the ground onion paste and simmer till it is reduced and oil separates. Add turmeric powder,chilly powder and coriander powder and cook for one minute.Add chicken and mix well. Continue mixing and frying the chicken for about five minute till the chicken turns pale. Add the thin coconut milk cover the lid and cook till the chicken is almost cooked. Add cashew nut paste and simmer for another two to three minutes, Finally add thick coconut milk and simmer for a minute and switch off the flame. Enjoy with ghee rice, pathiri or chapati. Try this Hope you will all enjoy :)
Delectable chicken drumsticks in a spicy and flavorful chicken mince gravy. Chicken Rara is a popular and lip-smacking Punjabi dish and just as easy to make a home.
Chicken korma thighs is a delectable recipe using economical chicken thighs as the star of the show. The aromatic sauce made with cashew nuts and warm Indian spices is lick-your-plate-delicious without being overly spicy, making this a great family recipe.
Dasara Festival Special Dishes prepared at home as a neivedyan. Celebrating Dussehra along with some delicious food, Happy Vijaya Dashami to all!!
Tari wala chicken Curry | A Delicious Dhaba style chicken curry
Andhra chicken curry is a delicious,tempting and mouthwatering recipe.The two main ingredients which make this recipe so special are coconut and poppy seeds
Guntur Chicken | Andhra Chicken Curry | Guntur Chicken Gravy Guntur Chicken is an Andhra-style chicken recipe made with Guntur chilis. 🌶️😋... | Andhra Pradesh, chicken meat, chicken curry, chili...
Chicken Madras is a delicious chicken curry that you can cook anytime & for any occassion with the homemade special Madras Curry Powder. This Chicken Madras tastes even better than any take out & you can cook it in an Instant Pot, slow cooker or stove top.
#cookwithamna #EidDish It's a traditional Indian recepie which we can make both in beef and mutton. It has a unique gravy, it's a very famous Indian restaurant dish.
Kodi Vepudu is a lip-smacking super spicy dry version of Andhra style chicken fry. Kodi (chicken) Vepudu (Fry/Varuval) is very popular in most Andhra restaurants often served with steamed rice.
The whole of last week the weather has been dull and boring thanks to the rains which made their appearance during an otherwise chilly January. This made
A tea time snacks recipe made by deep frying boneless chicken...
Pachi Mirchi Kodikura is one famous chicken recipe from Andhra cuisine. The spiciness from green chilly and the flavors from coriander will ...
Mangalorean chicken ghee roast is a semi-dry chicken curry from Mangalorean cuisine. Also known as Kundapur chicken ghee roast, it is made with succulent pieces of chicken, marinated and cooked in fiery red, tangy, and spicy ghee roast masala. Serve with Neer Dosa, Roti, or Steamed rice.
Dhaba Style Chicken Curry
Today we going to see the famous restaurant Anjappar style chicken gravy which is very popular in chennai..When we are went to my sister's home in chennai, my sister's husband bought this gravy with soft idly for us in one day dinner.. The taste is really superb and yummy to have and my hubby really enjoyed this.... So my hubby ask me to prepare like that gravy.. one day i try in my own creative, taste wise it is so delicious, so i wants to share this chicken gravy to my viewers... It's goes well with soft idlies and plain uttappam.. But in anjappar hotel they served it for white rice... The masala which we grinded the cumin seeds, pepper, fresh coconut, fennel seeds which gives aromatic smell to the gravy... My hubby loved it so much that we happended to make this couple of more times within a span of 2 weeks.. So i would recommend that you make this whenever you want to inpress someone with your cooking....Cook the gravy as per the method it taste divine...So you must try this and post me a comments about the taste... Preparation time : 15 mins Cooking time : 35 to 40 mins Serve - 4 Recipe cuisine : South indian INGREDIENTS : Chicken - 1/2 kg (with little bones) Onion - 2 (chopped) Tomatoes - 2 (chopped) Shallots / Small onion - 15 (sliced) Turmeric powder - 1 tspn Coriander powder - 1 tspn Chili powder - 1 1tspn Cumin powder - 1/4 tspn Coriander leaves - few Water - 2 cups Salt - as needed TO GRIND : Fennel seeds - 1/4 tspn Cumin seeds -1 /2 tspn Pepper - 2 tbspn Coconut - 1/2 cup (fresh grated) TO TEMPER : Gingelly oil - 4 tbspn Pepper corns - 15 nos Fennel seeds - 1/4 tspn Cinnamon sticks - 2 (small) Cardamom - 3 Star Anise - 1 Cloves - 3 Garlic - 10 (sliced) Dry chilli - 2 (broken) Curry leaves - few METHOD : First take grinding ingredients in mentioned under " TO GRIND" in to smooth paste.... Now heat oil in a pan, temper the ingredients mentioned in the section "TO TEMPER" till they are fried well and gives a nice aroma... The garlic should turn light brown.. Add finely chopped onion to it, fry the onion till light brown. Now add in sliced shallots, ginger garlic paste and little bit of salt and toss well. Toss well for 3 mins and add in 1/2 cup of water and cook till the water evaporates. Now add in turmeric powder, tomatoes, chilli powder, coriander powder, cumin powder, and stir well till it mushy. Then add in masal paste and give a mix.. Again add 1/2 cup of water and the gravy must be cooked evenly.. Cover it with a lid and cook till the gravy became correct consistency..(oil started to seperates). Now add in chicken and mix evenly.. Leave it for 5 mins and add in another 1 cup of water and close the lid.. Cook it in low flame...Allow the chicken to cook tender.. The masala get flavour by cooking in a low medium flame.. So that all the spices get into the chickenwhile cooking... Stir inbetween the gravy till teh chicken cooked.. When the oil floats and chicken cooked tender.. Add in chopped coriander leaves and serve.. Serve hot with soft idlies.. PICTORIAL : Take grinding ingredients Add to the blender Make a smooth paste Now it's done, keep aside Take your ingredients Heat a pan with oil Now take whole spices Add to the kadai Add in sliced garlic Toss well Add in broken chillies Few curry leaves, when the nice aroma arise Add in chopped onion Toss till transparent Now done Add in small onions / shallots Toss well along with onions Add in ginger garlic paste Toss well Add in salt Give a mix Add 1/2 cup of water Give a mix When it evaporates Add in turmeric powder Mix well Add in tomatoes Add in chilli powder Coriander powder Add in cumin powder Toss well Now add in masala Toss well Add in water Give a mix Close the lid When the gravy became thick Add in chicken Mix well Add in water Give a mix Close the lid When it's boil Toss well Cook it in low medium flame When the chicken became tender When it done Chopped coriander leaves Give a mix Now transfer it to a bowl Serve with idli Enjoy..
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Maharashtrian chicken sukka is a quick side dish that you can enjoy with Chapati/Bhakri/Rice.
Andhra Chicken Curry is a quick, spicy and tangy curry made under 30 minutes. Andhra chicken curry is originated in Guntur region of Andhra Pradesh, which is also famous for hot and spicy food.
Mangalorean Chicken Sukka or Kori Sukka is one of the most popular and much loved dishes from the coastal belt of Karnataka.It is a semi-dry dish made using chicken, freshly grounded masala with grated coconut and would definitely satisfy your taste buds.
Andhra chicken fry recipe with step-by-step photos and a video recipe. Chicken fry or Kodi Vepudu is a dry chicken recipe made with chicken roasted in freshly ground spices. This is a spicy chicken fry recipe from Andhra cuisine.
Delicious keralan inspired chicken curry which has a addition of coconut milk in the end which makes it very creamy and delicious. This taste great with appam, dosa, idiyappam, parota and rice.
Andhra Chicken Fry is an easy chicken fry you can make within thirty minutes of cook time. With just basic Indian spices you have a delicious dry saute to enjoy.
Chicken chukka is a popular and delicious dish from Tamil Nadu, India. This is a dry chicken recipe, and curry leaves add a nice aroma. Try this easy-to-make recipe at home.
Andhra Chicken Fry, also known as Kodi Vepudu or Chicken Vepudu is an authentic South Indian way of making stir-fried chicken with a delicious coat of spice mixture. Andhra-style chicken fry – One of the unique & delicious Spicy Chicken fry made in Andhra Pradesh. Andhra Pradesh is a state in South India and it...
Kodi vepudu is a spicy andhra chicken fry. Kodi means chicken,vepudu means fry,this is the meaning for this name. I came to taste this dish from a Indian restaurant,next to my apartment. H and me became a very big fan for this dish from that day on. Whenever we feel like having spicy food,then we go for this fry. When I was carrying Ashwath,this is my ultimate food for my spicy cravings. Being inspired by its taste, I wanted to prepare this at home. It came out very well. This is a very spicy fry, so be cautious while feeding it to the kids. This fry goes very well with sambar rice or rasam. Caution : The content in this post are very spicy .There are chances for your tongue to get twisted :) Ingredients: For marination : 1.Boneless chicken - 500 gm 2.Red onion - 1/2 3.Ginger garlic paste - 1 tsp 4.Chilli pwdr - 1 tsp 5.Kashmiri chilli pwdr - 1/2 tsp 6.Turmeric pwdr - 1/4 tsp 7.Garam masala pwdr - 1/4 tsp (optional) 8.Lemon juice - 1 tbsp For frying: 1.Red onion - 1 2.Green chillies - 5 3.Curry leaves - a handfull 4.Mustard seeds - 1/2 tsp 5.Urad dal - 1/2 tsp 6.Oil - 1/4 cup Method: Marination: * Wash and cut the boneless chicken . * Grind the onion well. * Take a mixing bowl, add chicken,grinded onion,chilli pwdr,kashmiri chilli pwdr,turmeric pwdr,ginger garlic paste and lemon juice. * Mix well and cover it. * Leave the marination for an hour. Cooking the chicken: * Take a pan ,add the marinated chicken and cook with 1/2 cup water. * Cover and cook the chicken untill tender. * Retain little cooked water from the chicken. Frying: * Slice red onion,chop the green chillies. * Take a pan, add oil .Temper with mustard seeds ,urad dal and curry leaves. * Fry the sliced onion ,green chillies till translucent. * Add the remaining water from cooked chicken.Let the water gets mixed well with onion. * Keep the stove on medium. * Now add cooked chicken and fry till the moisture is evoparated. * Fry the chicken till it gives out oil. * Garnish with cilantro ,serve with rice ,dal or rasam. Note: * Dont over cook the chicken,then it might be hard. * If you want this dish to be medium spicy,then reduce the green chillies according to your taste. * Since we are frying the chicken in medium high,there are chances of the chicken to get black.So keep stirring in between. * While cooking the chicken,add less water.Because there are chances for the chicken to get hard,while evaporating the excess water. Sending this to Usha of "My spicy kitchen " Chicken Feast event
A traditional and famous chicken curry recipe from Andhra Cuisine...
Pandumirchi Chicken Fry Recipe with step by step instructions.I prepared this Pandumirchi chicken fry once before.but I didn't like the taste much.as the taste was raw and too pungent.decided to never make it again.but last week when I saw in a restaurant's menu I thought to prepare it again.this time I took a little..
Gongura Chicken Andhra Style is a tangy curry where Chicken is cooked in a spicy masala base along with gongura leaves, also known as sorrel leaves.
A spicy chicken fry recipe from andhra region in south india...
