Jeedipappu Kodi kura/ Chicken and Cashew Dry Curry

Jeepappu Kodi Kura/Chicken and Cashew Dry Curry is the delicacy of Rayalasema, which is integral part of Andhra, which itself have many regional special dishes, one among them is this ......The combination of chicken and cashews make this dish not only unique but also tasty......

Ingredients:

• 1lb.Chicken(preferably boneless thigh meat)
• 1/4cup Cashews
• 1&1/2tsp. Pepper(powdered)
• 1/4onion(grind to paste)
• 1Tomato (grind to paste)
• 1/4tsp.turmeric
• 3tsp.Ginger Garlic paste
• 1/4tsp.Garam masala
• 4tsp.Oil
• 1Spring curry leaves
• salt to taste

Method:

• In a pan add oil, once hot, add cashews and fry till they are golden brown in color, keep them aside. add ground onion, ginger garlic paste, curry leaves and fry till the oil separates, then add tomato paste, salt, turmeric and fry till the raw smell of the tomato is gone, now add chicken, mix well, cover and cook on medium heat until chicken is 3/4 done(don't add any water, chicken leaves enough water for cooking). Now remove the lid and cook until the chicken is totally cooked, then add fresh ground black pepper powder, garam masala, fried cashews, mix well, fry for a min., so the flavors are incorporated to the chicken......This can be served as a side.

Chicken Qorma/ Chicken Kurma

This is simple and tasty version of Kurma.....

Ingredients:

• 1&1/2cup Sliced onions
• 1Tomato(diced)
• 2lb.Chicken
• 4tsp.Oil
• 1tsp.Jeera
• 1tsp.Mustard
• 2tsp.Red chilli powder
• 1/4tsp.Turmeric powder
• 2Bay leaves
• 2green Chillies
• 1spring curry leaves
• 2tsp.Coriander leaves
• Salt to taste

Ingredients for Masala:

• 2tsp.Cashews
• 2tsp.Coconut(shredded)
• 1tsp.Fennel seeds
• 1tsp.Dhania powder
• 5Cloves Garlic
• 2'' Ginger root
• 3Cloves
• 2Cardamom
• 2''Cinnamon stick
• 1/4tsp.Mace
• 1/2Anistar flower
• 1/4tsp.Shajeera

grin all the above ingredients to fine paste by adding required water and keep it aside.

Method:

• Add 2tsp.oil in a pan,once hot, add chicken, salt and turmeric powder and fry on medium high for 5min., then remove the chicken and keep it aside. In the same pan add remaining oil, once hot add jeera, mustard, allow it to sizzle, then add sliced onions, curry leaves and fry till the onions are translucent, then add tomato and fry til its pulped up, now add the ground paste and fry till the oil separates from the masala or for about 15min. on medium heat, then add the fried chicken, 2cups of water, bay leaves, slitted green chillies, adjust the seasoning and cook it until the chicken is totally cooked and the curry is thick in consistenc, garnish with coriander leaves.......it will go good with Biryani, rice or roti.

Andhra Kodi(Chicken) Vepudu/Andhra style Chicken roast

Like any other place, Andhra also has it's own cuisine......Especially the Non-Vegetarian dishes make a special mark.....One among such dishes is Spicy Andhra Kodi Vepudu aka chicken vepudu which is just enriched with the simple seasoning of curry leaves.

Ingredients:

• 2lbs.Chicken(cut into 3''cubes), 2tbsp.Ginger Garlic Paste, 2tsp.red chilli powder(adjust as per spice levels),1/2tp. Black Pepper Powder, 1/2tsp.Coriander Powder, 1/4tsp.Garam Masala, Pinch of Turmeric, Salt to Taste, 5-6tsp.oil, 2 Springs Curry Leaves.

Paste:

• 1/2 Medium Sized Onion, grind it to fine paste and keep it aside.
• 1Medium Sized Tomato,( Puree) and keep it aside.

Method:

• Marinate chicken for 30min. with ginger garlic paste, salt and turmeric and keep it aside. In a pan heat oil, once it's hot add the chicken pieces, cook in the oil for 5min. on medium high heat or until the water from the chicken is dried, then add onion paste, mix well and fry for 5min.(do not cover with lid), Once the chicken is half done then add tomato puree, mix well, cover it and coook on medium heat until the chicken is totally cooked, just before taking out from the flame add coriander powder, red chilli powder, pepper powder, curry leaves and salt if needed, fry for a min. and remove from the flame.......Serve this chicken Vepudu/chicken roast with rice, sambar or rasam........

Chicken Kabab/Chicken Skewers

Ingredients:

1lb. Chicken (cut into medium sized pieces), 2 tsp. of Red Chilli Powder, 2 tbsp. of Lime Juice, 2 tsp. of Ginger Paste, 2 tsp. of Garlic Paste, 2tsp. thick curd, 2tsp.butter, salt to taste, a little Food color(preferably red color), 3bamboo skewers (soak them in water for 10min.), 1cup green bell peppers(cut into big squares), 1/2cup onion(cut into big squares).

Take a bowl, add chicken pieces, green bell pepper and onion and all of the ingredients and mix well, allow to marinate for approximately 3-4 hrs. Then remove the bamboos from the water wipe them little and poke the pieces to the skewers as shown below and bake them on 375F for about 15min. and then on broil for about 5min. Serve them hot with yogurt dip..........

Fried Chicken

Fried chicken..........it's the most favorite dish for kids...and it's simple for us to make it's 3 step recipe..........

Procedure:

4 chicken drumsticks, remove the skin, wash, and make deep cuts and marinate them with 1/2tsp. ginger garlic paste, slat, 1/4red chilli powder(adjust as per the taste), 1/4tsp.lemon juice for about an hour.

Then crack one egg, add it to the bowl and wisk it well with little salt to taste(careful as we have already added salt to chicken for marinating), chopped curry leaves and coriander leaves and keep it aside.

Mix 1/4cup of bread crumbs in 1/4 cup of maida/All purpose flour and keep it aside.

In a pan add oil for deep frying, once it is hot enough, dip the marinated chicken in the egg mixture and then roll it in the bread crumbs and fry them on medium high heat until it's light brown in color on both the sides and drain them on the tissue to remove the excess oil and serve it with ketchup for kids and with hot sauce for grown ups..............

Nellore Chicken Curry

There are some dishes which we never feel tired of cooking and enjoying......one such dish is Nellore Chicken Curry......this got it's name because......it's typically cooked in the kitchens of nellore............Me myself cook different varieties of chicken........but, my ever favorite is this curry.......

Ingredients:

2lbs.chicken (cut into medium sized pieces), 1/2cup onions (cut lengthwise), 1tomato (diced), 2spring curry leaves, 4tsp.oil(can be more generous), 1/4tsp.jeera, 2tsp.red chilli powder, turmeric powder, salt to taste, coriander leaves for garnishing.

Ingredients for Masala Paste:
5tbsp. fresh shredded coconut, 11/2tsp.coriander powder, 5cloves garlic, 2''pice ginger, 2''piece Cinnamon stick, 4cloves, 5cardamom/elachi, 1/4onion(roughly cut), 1/2cup, coriander leaves(chopped)........grind all the above ingredients to fine paste using water(add little water at a time), and keep it aside.

In a pan heat the oil, once it is hot, add jeera and curry leaves and fry until the curry leaves change to dark green color, then add onions and fry until the onions are translucent, then add tomato pieces and fry until they are soft, now add the masala paste and fry for about 15min. on medium flame or until the masala leaves the oil from sides, then add the chicken pieces, salt, turmeric powder, red chilli powder, mix it well, cover and cook until the chicken is 3/4 done, now remove the lid and allow the chicken to cook totally(if needed add little water at this stage) and remove from the flame, once the curry reaches the semi thick consistency, now garnish with coriander leaves and serve it hot with roti or steamed rice.....I enjoy having it with rice and rasam.....

Chicken Pulusu

Hummmmmm.........about this recipe there is lot to tell.......this is my all time fav. chicken variety, generally in telugu we call it kodi pulusu......the word pulusu mean the gravy which is not thick but in puring consistency........this is the most comfort chicken variety in south......we have it with garelu/wada, dosa, idli and even we have with rice and biryani.

Ingredients:

Masala: 1/4cup fresh shredded coconut, 2tsp.coriander powder, 3 pods garlic, 2''piece of ginger, 1/4 cup onion(roughly chopped), 2no.cardamom, 2'' piece Cinnamon, 3cloves.

Grind all the above ingredients with little water into very smooth paste and keep it aside.

Pulusu/Gravy:

In a pan or cooker heat 4tbsp.oil, once it is hot add 1/4tsp. of jeera and mustard each, once they start to crack, add 1/4 cup of onions(cut lengthwise) and fry until the onions are translucent they add 1/4cup of diced tomatoes( do not add more tomato, it changes the taste of chicken)and fry for few min. then add the ground masala, salt and 1/4tsp. turmeric powder and fry on medium flame for about 15 min. or until the masla is light brown in color, then add the chicken pieces, 1 cup water, 2tsp. red chilli powder(adjust as per the spice level) and pressure cook for two whistles, the gravy should be in pouring consistency....if it is too tin then keep it on medium flame until you get the desired consistency. If you are doing it in a pan cover it with lid and cook until the chicken is cooked and the gravy is thick enough(should not be too tick or too watery)....now garnish it with coriander leaves and seve it hot...........with rice, idli,dosa, wada.......this can also be served as Sharuva for Biryani.

Chicken Curry

This chicken curry is something different for that I usually make. Chicken curry is usually loaded with masalas and oil, but ....this is very lite and simple version of chicken curry......this tastes good with rice, but go better with roties.........

Ingredients:

2lbs. chicken(cut int 1''pieces), 3 big red onions(chopped finely or cut lengthwise), 1 tomato(diced),3tsp. oil, 1tsp.jeera, 2tsp. red chilli powder(adj. as per spice level), salt to taste, 1/4 tsp. turmeric powder, 1/2 tsp. dhania powder, 1/2 tsp. jeera powder, 1/4 tsp. garam masala, 1tsp. ginger garlic paste.

In a pan heat the oil, once it is hot add jeer, ginger garlic paste and onions and fry until the onion is very soft(for about 15 min.) on medium flame, then add the chicken pieces, salt and turmeric powder and cover it with lid and cook until the chicken it soft, keep stirring for every 5min.(to avoid sticking) (usually water comes from the chicken which is enough for cooking, but it the water is not enough, we can add 1 cup), once the chicken is cooked add red chilli powder,dhania powder, jeera powder, garam masala and diced tomato and cook until the tomatoes are soft and the gravy is thick enough......

Chicken 65

This is the chicken dish which does not need as introduction........it's the most popular chicken variety.......here is the simple and delicious recipe.......

Ingredients:

2lbs.chicken,(bone less), 5tsp.ginger garlic paste, 1/2tsp.turmeric powder, 3tsp.red chilly powder,
7no.green chillies(cut length wise), 1cup thick yogurt/curd,few drops of red colour, 5springs curry leaves,3tbsp.oil, Salt to taste.1tsp. cilantro leaves, few onion slices(optional) and lemon wedges for garnishing.

Cut the chicken into 1" pieces, wash and drain the pieces for few minutes( the chicken pieces should not be moist),then add salt,turmeric powder,chilly powder,ginger garlic paste and colour, mix well and marinate for over night. Heat the oil in a pan, once the oil is hot add the chicken pieces and fry them on medium flame until cooked well, once they are cooked,drain them and keep them aside. In the same pan( in which we fried chicken) add curry leaves and green chillies and fry for 2 min. then reduce the flame and add yogurt/curd, cook for few seconds, then add the fried chicken and fry until all curd is dried up and coated well on the chicken pieces, now garnish it with chopped cilantro leaves, onions and lemon wedges......

Chicken Tikka Masala

This is a wonderful recipe, that I have recently tried, this recipe is from another blogger.......I couldn't recollect the blog name............but this recipe is wonderful...........got to try it...

Marination Ingredients:

2lbs. boneless chicken breast,1/4 cup yogurt, 3tsp. minced ginger, 3 tsp. crushed garlic, 1/4tsp. black pepper, 1/4 tsp. cumin powder, 1/4 tsp. mace, 1/4 tsp. nutmeg, 1/4 tsp. green cardamom powder,1/4tsp. chili powder, 1/4 tsp. turmeric, 3 tbs. lemon juice, 4 tbs. vegetable oil.

Gravy Ingredients:

5 oz. tomato paste, 10 oz. tomato puree, 2 lbs. tomatoes chopped, 2 tsp. ginger paste, 2 tsp. garlic paste, 2 tsp. green chilies, 1 tbs. red chili powder, 2tsp . cloves, 8 green cardamoms, salt to taste, 3tbs. butter, 2/3 cup cream,1 tsp. fenugreek leaves,2 tsp. ginger juliennes, honey to taste, melted margarine.

Whisk all of the ingredients of marination together in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350ºF. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.While doing this, make the gravy, deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the gravy tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken. Goes well with Rice or Naan.

Quesadilla

Perfect for an evening snack.........................

1 pound boneless chicken, diced ,1 tablespoon vegetable oil , 2 green bell peppers, chopped , diced broccoli, 1 onion, chopped, 10 flour tortillas, 1 package four cheese, salt to taste, 1/2tsp. pepper flakes

.

In a pan take 1tsp. oil and add the chicken with the salt and pepper flakes,once they are cooked, stir in the green bell peppers,broccoli, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the cheese. Fold the tortillas in half and Place it on the hot tavva until the cheeses melt, about 7 min. Serve hot with sour cream.........

Chicken Dum Biryani

Chicken Dum Biryani is a popular non-vegetarian variety of Biryani. It is a traditional celebration meal made using lamb or chicken and rice and is the staple of a die-hard Hyderabadi.It is loaded with flavours and aroma.Good flavor and consistency makes perfect biryani...................This recipe has already created tremors in my friends circle........so friends and my fellow bloggers I'm sharing this wonderful recipe with you all..........which I also believe it's perfect .............

In this recipe there is a fascinating thing ..........that's the rice and chicken gravy are cooked fully and then they are given good dum ..................isn't it cooooooooool.....no need to worry about proper cooking of rice and chicken in dum................

• Rice

For 2 cups of rice(basmati) add 3 cups of water, salt to taste,2tsps.mint leaves, 3cloves, 3green elachi, 2''piece of cinnamon , 2 anistar and 2tsps. of ghee and cook rice until it is totally cooked.

• Marinate

Take 2lbs. chicken, cut them in desired size and marinated them with 5tbs. curd, salt, 1tsp. red pepper powder and 1tsp. ginger,garlic paste.Marinate them for 2 hrs.

• Garnishing

For garnishing cut 1/2 onion in light wise and fry them in oil until they are golden brown.and drain the excess oil.

In 3tbs.milk soak a pinch of saffron.

• Chicken Curry

6tsps.Oil. salt to taste. 2tsps.red pepper powder. 1tsp. coriander powder. 5no. cloves. 2''piece cinnamon. 3no. green elachi. 3no. staraniseeds. 2tsps. shajeera. 1/4 tsp. mace. 1/4 tsp. garam masala. 1tsp. coriander powder. Tomatoes boiled and pureed. 1/2 cup of chopped mint. 1/2 cup coriander leaves. 3tsps. ginger,garlic paste. 1 big onion chopped. 10no.cashews.(soaked for 15min.)

• In a heavy bottomed pan take oil, once it's hot add all whole garam masala, mint and coriander leaves, fry for a while, then add onion paste,ginger,garlic paste and fry for 10 min. then add pureed tomatoes, cashew pate,marinated chicken,salt and red pepper powder and cover it with lid until the chicken is cooked, then remove the lid, add coriander powder and garam masala and cook until the gravy is thick.
• Dum(oven)

Ghee the oven proof pan or aluminium tray, layer the curry and rice (start with curry on the bottom)then add few drops of saffron milk and fried onions on the top layer of the rice and cover the tray tight with aluminium foil and bake at 350F for 20 min.

• Dum(stove top)
• Keep the heavy bottomed pan or cooker on medium low heat, add little ghee and layer the curry and rice(start with curry on the bottom)then add few drops of saffron milk and fried onions on the top layer of the rice and cover the pan or cooker with clean and damp kitchen cloth and put the lid on it....for 30min. as shown in the pic. , then remove from the flame and mix it well ...............and serve it hot with raita or kurma.

Baked Chicken

This is most popularly know as Tandoori chicken,
there are many variations in making this.
This is my version of it...............

Ingredients:

6 drumsticks(leg pieces).
1tsp. of redchilli powder.
1tsp.ginger garlic paste.
salt to taste.
a pinch of red food color.
6tsps. plain yogurt.
1tsp. thyme seeds(ajwain).
1tsp.lime juice.
1/4 tsp. garam masala.
1tsp of any store bought chicken masala.
2tsps. butter.

First deskin the chicken pieces and make deep knots on them, then add 2tsps. of melted butter and all the ingredients including food color and marinate it for 4 to 6hrs. then pre heat the oven at 450F and bake them for about 20 min.

The same method can be followed for deep frying.This will go good with any variety of rice and even with cocktails.

Chicken Kofta Curry

This is completely my own version..............................

usually this is made in my Granny's house with keema(minced lamb meat), but I have Substituted it with chicken.......

• Chicken Koftha

1/2 lb. of boneless chicken.

1/2 onion chopped.

3 green chillies.

1/2 cup of chopped coriander leaves.

1'' piece of ginger.

3 cloves of garlic.

3 tsp. of cashew nuts.

1tsp. of coriander seeds.

1''piece cinnamon.

4 cloves.

2tsp. cream.

2tsp. oil.

• preparation of koftas

In a pan, dry roast cashews,coriander seeds,cinnamon and cloves for 3 min.

then add these fried masala things in the food processor along with chicken, chopped onions and coriander leaves and grind it to find paste.Then, add 2tsp. of cream and 2tsp. oil to the ground paste and make small balls and deep fry them on medium high flame until they are golden brown.

• Gravy

1/4 cup of cashews.

1/4 cup of almonds.

4 tsp. of poppy seeds.

2 tomatoes pureed.

3tsp. of shredded coconut.

1/2 tsp of coriander powder.

1tsp. of chilli powder.

1/4 tsp. of garam masala.

1/4 tsp. of turmeric powder.

1tsp. of kasuri methi leaves.

3tsp. of butter.

1tsp. of shajeera.

1 1/2 cups of cream.

• Preparation of Gravy

Soak cashews, almonds and poppy seed for 15 min. and grind into fine paste along with shredded coconut.Heat the pan and add the butter, once it's melted add shajeera and kasuri methi leaves,then add ground paste,tomato puree, salt,turmeric powder, chilli powder and garam masala and fry for 10 min. on medium heat, stir in between to avoid sticking and add 1 1/2 cups of cream and allow to cook for 5 min. or until the gravy is little thick.Before serving add kofta balls. serve hot with roti or nan.

Pepper Chicken

I got this recipe from my aunt..............
and I tried it out........it's so yummy...

1lb of boneless chicken pieces(Cut into small cubes).
1 big onion grinded into fine paste.
2 tomatoes boiled and pureed.
1tsp of cumin seeds.
2tsp. of ginger and garlic paste.
1tsp. of pepper powder.
1tsp of red chilli powder.
1/2 tsp. of dhaniya powder.
1/4 tsp. garam masala.
salt to taste.
pinch of turmeric powder.
coriander leaves for garnishing


Procedure
In a pan heat 5 tsp. oil, add cumin seeds, once they start spluttering, add onion and ginger garlic paste and fry for 5 minutes, then add chicken,tomato puree, turmeric powder and salt and close the pan with lid on medium high flame for 10 min. then remove the lid and keep it on medium flame until the gravy is thick (appx. for 12min.) then add red chilli powder,dhaniya powder,garam masala and pepper powder and fry until the gravy is nicely coated to the chicken. serve it with steamed rice or methi rice.