Category Archives: Chicken

Chicken, Gravy/Side Dish, Non Veg Recipes, Recipe Index, Recipes

Chicken Roast Recipe

Posted on by kavithapadmanaban
12
May

The Chicken Roast recipe is a South Indian recipe which involves the frying of chicken with a few basic ingredients. The recipe is simple as there is no adding onions, tomatoes or even ginger -garlic paste. It goes well with sambar rice or rasam rice. It can be made as a side dish for a party at home. Guests will surely love it.

The blending of the curry leaves and green chillies along with the chicken is a crucial step. It increases the aroma of the dish and makes it appetising. This quick and easy chicken roast recipe is very tasty and children love to eat it. Here no deep-frying is done and so less oil is used.

There is no marination process in this recipe and this saves time. It is the best choice for busy individuals who want to try home-cooked food and have less time. It is best to use a kadai as less oil is used. The kadai will prevent the sticking of the chicken. You can increase the quantity of oil to prevent the chicken from sticking.

Ingredients for Chicken Roast recipe

1 Kg Chicken ( cut into medium pieces)

1/2 tsp turmeric powder

1 and 1/4 tsp chilli powder

2 handfuls curry leaves

4 green chillies

2 tbsp corriander leaves

1 tsp salt  or salt to taste

Method

Take chicken in a kadai or a heavy thick bottomed pan or a cast-iron skillet and add 150 ml of water, chilli powder, turmeric powder and salt. Give a slight mix.

Close the Kadai with a lid and allow it to cook for 20 minutes on medium flame. Cook till the water evaporates.

Now add 3 tbsp of oil and mix well. At this stage add curry leaves and green chilli and give a gentle mix.

Lower the flame and keep cooking until the chicken gets roasted and there is a colour change in the green chillies.

Note: Keep stirring the chicken now and then.

Sprinkle corriander leaves and give a quick stir. The Chicken roast is ready to eat in 2 minutes.Enjoy chicken roast!

Chicken, Gravy/Side Dish, Non Veg Recipes, Recipe Index

Coriander Chicken/Cilantro Chicken Masala

Posted on by kavithapadmanaban
01
Jan

Coriander chicken is a delicious simple side dish. In this recipe, we do not add coconut and there is no garam masala added here so that the original taste of coriander leaves is maintained. The freshness of the coriander leaves enhances the flavour of the recipe.

Coriander chicken goes well with Indian breads like roti, chapati and also with white rice, biryani and ghee rice.

Here I will share how to make Coriander Chicken using different utensils

a) using a pressure cooker

b) using a kadai

You can choose what best suits for you.

Grinding of the masala

Ingredients

2 pods  or 2 teaspoons garlic

2-inch ginger or 2 teaspoons ginger

3 green chillies

1 bunch coriander leaves

Method

Take green chillies, coriander leaves and a pinch of salt in a mixie jar. I have used ginger-garlic paste so I am adding later however if you are adding the garlic pod and ginger piece you can add it here. Grind it without adding water initially and then add a few drops of water. Grind till you get a smooth paste.

 

Preparation of the Coriander Chicken

Ingredients

1 kg chicken

5 big onions

4 big tomatoes

1/2 teaspoon turmeric powder

1 teaspoon chilli  powder

1 teaspoon salt or salt to  taste

A) Using pressure cooker

Take the pan of the pressure cooker and heat it. Add oil and allow the oil to get heated. Then add onion and saute till the onion becomes soft.

Now add ginger- garlic paste and saute further till the raw smell of the goes. (In case you have added the garlic pod and ginger piece in the grinding then you skip this step)  

Then add the tomatoes and saute till you can get a mushy paste. 

Add chilli powder, turmeric powder and saute further till the moisture content is reduced.

Add the chicken and stir. After a few minutes, add the already ground masala and stir till the chicken mixes well with the masala. Then add salt and mix further. You will notice that the chicken will release water. Further, add a cup(100 ml) of water and close the lid and cook for a single whistle on a high medium flame.

 

Allow the cooker to cool. First, remove the weight and then remove the lid and heat on high medium flame till you get the required consistency. Keep stirring occasionally.

B) Using a kadai

Take a kadai or a heavy thick bottomed pan or a cast-iron skillet and heat it. Add oil and allow the oil to get heated. Then add onion and saute till it becomes soft.

Now add ginger-garlic paste and saute further till the raw smell of the ginger -garlic paste goes.  (In case you have added the garlic pod and ginger piece in the grinding then you skip this step)                                     

Now add tomatoes and saute till you get a mushy paste.


Add chilli powder, turmeric powder and saute further for a few minutes.

Add the chicken and stir. After a few minutes, add the already ground masala and stir till the chicken mixes well with the masala. Then add salt and mix further. The chicken will release water. Further, add a cup(200 ml) of water and close the lid and cook 20 minutes on a slow medium flame.

 

Now remove the lid and heat on high medium flame till you get the required consistency. Keep stirring occasionally.


Yay! The coriander chicken is now ready for us to attack it ;)Enjoy the dish and let us know how you enjoyed it in the comments… we need your encouragement people!