Homemade Cooking Recipes and Cooking Tips

Spicy Chicken Fry
Chicken Dishes

Spicy Chicken Fry

Here is a chicken dish which makes a great appetizer. The chicken pieces will turn out juicy eventhough they are oil fried. This is an aromatic and highly flavored recipe of chicken which goes well with rice as well as chapatis.

Usually, chicken fries are prepared by marinating the chicken pieces with a prepared batter and then fried in hot oil. Buy there is variation in this recipe. Initially the chicken pieces are cooked in a ground masala paste which are later fried in hot oil in different batches.

I had used chicken with bones. You can also use boneless chicken pieces. It will be a good option as starter for your functions or parties. The presence of whole spices in ground masala provides a good flavour to this dish. Enjoy the spicy fried chicken which is seasoned with coriander leaves.

Ingredients :

  • Cleaned chicken pieces – 1 kg
  • Chopped onions – 3
  • Chopped tomato – 1
  • Vinegar – 2 teaspoon
  • Oil – 1/2 cup
  • Salt – as required
  • Coriander leaves – to garnish

To be ground :

  • Cumin seeds – 1/2 tsp
  • Dry red chillies – 10
  • Cardamom – 5
  • Cinnamon – 1 piece
  • Cloves – 10
  • Garlic – 8 pods
  • Pepper – 10

Method of preparation :

  • Take a kadai and add the ground masala to it along with 2.5 cups of water and cook the chicken pieces on low flame
  • Heat oil in a pan and fry the onions, and keep it aside
  • After removing the onions, fry the chicken pieces in batches
  • Remove the excess oil and put back the chicken and tomatoes in pan
  • When it dries up, add fried onions which is kept aside
  • Stir till the gravy becomes thick and the chicken pieces gets mixed completely with fried onions and tomato
  • Garnish the fried chicken with coriander leaves
  • Serve the chicken with rice or chapatis.
Chicken Kuruma with Nuts
Chicken Dishes

Chicken kuruma with nuts

Chicken Kuruma with Nuts

I would like to share another mouth watering recipe of chicken, which goes well with chapatis and special rices. Here cashewnuts are grinded along with grated coconut. This paste forms a rich gravy and provides an amazing taste to our chicken kuruma.

Also, the addition of ground paste which includes coriander leaves and mint leaves enhances the flavour of this curry. It will be better to soak the cashewnuts in water for 30 minutes before grinding, as you can easily grind it.

This is a thick gravy curry. The texture of this curry can be adjusted as per your wish. If you need little loose gravy, add 1/4 cup of hot water to the curry. Check out this special chicken kuruma and do let me know your valuable feedbacks.

  • Chicken pieces – 500g
  • Onions chopped – 3
  • Tomatoes chopped – 1
  • Curd – 4 teaspoon
  • Lime juice – 2 teaspoon
  • Cinnamon – 1 piece
  • Cardamom – 4
  • Cloves – 5
  • Oil – 4 tablespoon
  • Salt – as needed
  • Curry leaves – 1 sprig
  • Roasted cashewnuts, to garnish – 8 to 10

Ingredients :

(a). To ground :

  • Coriander powder – 3 tablespoon
  • Ginger – 1 tablespoon
  • Garlic – 1 tablespoon
  • Turmeric powder – 1 teaspoon
  • Coriander leaves –  1 tablespoon
  • Mint leaves – 1 tablespoon
  • Green chillies – 3

(b). To ground separately :

  • Coconut grated – 1/2 cup
  • Cashewnut – 1/4 cup

Method of preparation :

  • Heat oil in a kadai and put the spices
  • Saute the chopped onions in it till the colour is changed
  • Add the ground ingredients mentioned under (a) and stir well for a few minutes
  • Put the tomatoes and when the water dries up, put the chicken pieces and stir till dry
  • Add enough salt and water and then put on the lid and cook the chicken
  • Grind coconut and cashewnuts, mentioned under (b) along with curd and lime juice
  • Add into the curry and stir well till the curry boils
  • Remove from the fire and transfer to a serving bowl
  • Garnish with some roasted cashewnuts and curry leaves and serve hot.
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