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Kerala Chicken Roast 

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Chicken roasted to perfection using coconut oil. A simple recipe to make.

I have been making quite a few chicken recipes recently even though I don’t eat chicken or either my parents do. The main reason being it is easier to make for guests when they come home.

This is a recipe I made a month back and it was pretty popular in Instagram so wanted to share the recipe here. I have scheduled posts for every week now so 🙂 You will see more recipes for me hopefully.

Kerala Chicken Roast Video

I am not a regular because this is my side hustle/passion and sometimes I lose energy to deal with everything. Anything which keeps me busy keeps me happy and gives me hope. There was never a night or a problem that could defeat sunrise or hope until quite recently. But.. still let us all believe …! When you have lost hope, you have lost everything. And when you think all is lost, when all is dire and bleak, there is always hope. !

Serving Size:
2 cups
Time:
30 minutes
Difficulty:
easy

Ingredients

  • Chicken breast – 500 gms
  • Turmeric powder – 1 tsp
  • Chilli powder – 1 tbsp
  • Green chilli – 3 whole
  • Ginger garlic paste (fresh) – 2 tbsp
  • salt – 2 tsp
  • Sliced onions – 3/4 cup
  • Yogurt – 2 tbsp 
    • To cook:
  • Coconut oil – 2 tbsp
  • Curry leaves – 1 sprig
  • Coriander leaves – 1 tbsp, chopped finely

Directions

  1. Marinate everything under marination by mixing it together and keep it aside for 30 minutes to 3 hours.
  2. Take a pan, in medium heat, add coconut oil, then everything under marination and curry leaves to top.
  3. Mix well for 2 minutes
  4. Then close the pan by adding no water.
  5. 8 minutes and then open it will have some water in it. Let it get roasted and the water evaporate for 5-6 minutes.
  6. Garnish with coriander leaves. Simple and tasty!

Kerala chicken Masala

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…

Chicken curry with coconut oil and spices. Simple but full of flavour. 

If you want to have some protein based Indian dinner, this is one recipe which is handy.  The key is coconut oil and Kashmiri chilli. So, do not skip.

Other favorite chicken recipes: Kerala Style Chicken Fry, Madras Chicken curry.

kerala chicken roast

Serving Size:
2 cups
Time:
30 minutes
Difficulty:
Easy

Ingredients

  • To blend:
    • Kashmiri red chilli – 5
    • Whole black Pepper – 10
    • Cumin seeds – 2 tsp
    • Fennel seeds – 2 tsp
  • Masala
    • Coconut Oil – 2.5 tbsp
    • Curry Leaves – 6-7
    • Red Onion – 1 cup, finely chopped
    • Tomato – 1 small – finely chopped
    • Garlic – 5, finely chopped
    • Ginger – 1 inch, finely chopped
    • Salt – 2 tsp
    • Turmeric Powder – 1 tsp
    • Green chilli – 2, slit
    • Chicken – 500 gas, with bone
    • Coriander leaves – 1 tbsp, chopped finely

Directions

  1. In a pan, sauté Kashmiri red chilli, black pepper, cumin seeds and fennel seeds in a medium heat for 6-8 mins. Keep aside and blend into fine paste.
  2. In a pan, add coconut oil, curry leaves, red onion, garlic, ginger and 1 tsp salt.
  3. Sauté for 5 minutes until translucent.
  4. Add tomatoes, turmeric powder and sauté for few minutes.
  5. Then add the paste from step 1 with chicken and 1 tsp salt. Mix well and add 1/2 cup of water.
  6. Close the lid and in medium heat cook for 11 minutes.
  7. Then open the lid, add green chillies and sauté for 2-3 minutes.
  8. Finally add the coriander leaves and switch off.

Spicy Chicken Salna

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Chicken salna

Thin gravy made with chicken, coconut and spicy masala. This is being comfort food for south Indians, we love to have this with biryani, hot rice, parotta and dosa. 

Biryani recipe is here.

Serving Size:
6 people
Time:
45 mins
Difficulty:
medium

Ingredients

  • Coconut Oil – 2 tbsp
  • Onion/Shallots – 1.25 cups, chopped roughly
  • Curry leaves – 10
  • Tomato – 1 , chopped
  • Chilli powder – 1 tsp or sambar powder – 2 tsp
  • Turmeric powder – 1 tsp
  • Mint leaves – 10, chopped finely
  • Coriander leaves – 2 tbsp, chopped finely
  • Chicken – 500 gas, with bone and skin removed, chopped into big pieces.
  •  Salt – 1.5 tbsp
    • Salna Paste:
  • Fennel Seeds – 1/2 Tbsp
  • Cumin seeds – 1/2 tbsp
  • Fresh Coconut – 1/4 cup
  • Peanuts  – 2 tbsp
  • Black pepper – 1 tsp
  • Garlic – 5, no skin
  • Ginger – 1/2 inch, chopped finely
  • Cardamom – 2 , cinnamon – 1 inch, cloves – 2

Directions

  1. Heat a pan in medium heat, add all the ingredients in “salna paste” and roast for 5 minutes. I added spices last after because I forgot.
  2. Once the ingredients are cool, add in a little watered grind into a smooth paste. Set this aside.
  3. Heat coconut oil, add in the onions, curry leaves with salt. Saute til onions are soft.
  4. Add in tomatoes with turmeric powder and sambar powder. 
  5. Add the chicken pieces and toss the chicken.
  6. Add the salna paste from step 1 with coriander leaves and mint leaves. Wash the blender with 2 cups of water and add it back to the pan.
  7. Close the cooker and cook for 4 whistles. Remove from heat and sed aside. Allow it cool and serve!
  8. Check for salt and add if needed.

Tandoori Lemon Chicken Stove Top

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Easy Pan-Seared Chicken thighs have a crunchy crust and lots of flavor from Indian seasoning! This easy chicken recipe turns out excellent every single time!
This recipe will get you excellent results and if you use my charcoal smoking method like barbeque in summer, it will taste deliciously smoky just like what you get at any Indian restuarant. 

Other Chicken Recipes: Spicy kerala chicken roast, Tandoori chicken air fryer recipe, Madras chicken curry in 30 minutes.

chicken tandoori stove top

Serving Size:
2
Time:
20 minutes
Difficulty:
Slow

Ingredients

  • Chicken thighs – 500 gms.
  • Aachi Brand Chicken 65 Masala – 3 tbsp
  • Yogurt – 2 tbsp
  • Garlic ginger paste/crushed – 1.5 tbsp
  • Salt – 2 tsp
  • Lemon slices – 5
  • Oil – 2 tbsp
  • Coriander leaves – chopped, 1 tsp

Directions

  1. Clean the chicken and chop into big pieces.
  2. Add the masala, yogurt, salt, garlic ginger paste and lemon slices.
  3. Massage and marinate for 30 minutes to 10 hours.
  4. Add oil in a pan on medium heat, add the marinated chicken into the pan. Roast the chicken for 5-6 minutes on one side.
  5. Turn the chicken to the other side. Roast for 2 minutes. Add 1/2 cup of water and roast and close it for 2 minutes to steam.
  6. Open and if all water is evaporated, switch off. Serve with salad and roasted potatoes.
  7. Garnish with coriander leaves.

PALLIPALAYAM CHICKEN FRY

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This recipe is super simple to make.The flavor comes from coconut oil, garlic, and dry red chilies.


 Pallipalayam (பள்ளிபாளையம்) is located close to Erode.  I tried this “pallipalayam chicken” with a friend this time in Chennai in a restaurant called “erode mess”. Obviously I am a vegetarian so I just tasted the masala. I liked it so I wanted to try it here. 

I would suggest using shallots for this. I did not have it so I used the onions. So 🙂 Try using shallots.


Other chicken recipes: SPICY KERALA COCONUT CHICKEN, SPICY CHENNAI CHICKEN ROAST

Serving Size:
Time:
Difficulty:

Ingredients

  • Coconut Oil – 1.5 tbsp
  • Curry leaves – 5-6
  • Dried Red Chillies – 12-13
  • Onions – 1 cup, chopped roughly or 15 shallots
  • Garlic – 7
  • Turmeric powder – 1 tsp
  • Chilli Powder – 1.5 tsp
  • Salt – 2 tsp
  • Chicken – 450Gms
  • Coconut – 1 tbsp chopped finely
  • Coriander Leaves – 1/2 tsp, chopped

Directions

  1. Grind shallots and garlic in a blender until it’s a smooth paste.
  2. Heat Oil in a pan on medium heat, add the curry leaves, dried red chillies and roast for a few seconds. 
  3. Add the onion garlic paste with salt. Roast for a minute.
  4. Add turmeric powder, chilli powder and fry for a minute.
  5. Add chicken mix well and 1/2 of water. 
  6. Close for 7-8 minutes and let chicken boil.
  7. Open the lid, add the chopped coconut and mix well.
  8. Then finally add the coriander leaves. CHICKEN IS ready!

Spicy Kerala Coconut Chicken

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Chicken dry curry with coconut and spices. Simple but full of flavour. 

If you want to have some protein based Indian dinner, this is one recipe which is handy. 

Other favorite chicken recipes: Kerala chicken fry, Madras Chicken curry.

Serving Size:
Time:
Difficulty:

Ingredients

  • Oil – 1 tbsp
  • Spices – cardamom, cinnamon, clove, bay leaf  – each two
  • Whole Red chillies – 2, broken
  • Garlic – 8, finely chopped
  • Ginger – 1 inch,finely chopped 
  • Green chilli – 2, slit
  • Mint – 1 tbsp, finely chopped
  • Red Onion – 2, sliced
  • Tomato – 1, chopped 
  • Salt – 2 tsp 
  • Turmeric powder – 1 tsp 
  • Red chilli powder – 1 tsp 
  • Coriander powder – 1 tsp
  • Chicken – 500 gms
  • Water – 1/2 cup
  • Pepper powder – 1.5 tsp
  • Grated fresh Coconut – 2 tbsp
  • Coriander leaves – 1 tbsp, finely chopped

Directions

  1. Wash and cut the chicken into medium sized pieces.
  2. Add spices , red chillies, onion, garlic, ginger, green chilli, curry leaves, mint together and salt. Sauté until translucent. Then add chilli powder, turmeric powder and coriander powder. Sauté well. 
  3. Add the chicken pieces and mix well. 
  4. Add water and mix well.
  5. CLose the pan after that for another 10 minutes.
  6. Add pepper powder and coconut to the top of the chicken.
  7. Close it for another 5 minutes and open! Oh lala! Ready!
  8. Squeeze lemon juice and coriander leaves to garnish.
  9. Notes :
  10. 1. Add curry leaves if you have some. I was giving it to my nephew who doesn’t like curry leaves.

CHICKEN KARAHI

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Chicken_Karahi-4Chicken Karahi is traditional spiced tomato based gravy that is arguably the most popular dish in Pakistan (Lahore). Karahi is a circular, thick and deep cooking pot like wok and originally was cooked in that. Karahi is like kadai or chatti in tamil. Lot of people adds onions to bring sweetness to it. There is a difference of opinion on this from me as I cook it with just spices and tomatoes only which brings that rustic color to it.

I like that there are not too many spices involved.

 Serve with hot rice, chicken biryani, ghee rice or Indian bread like naan, roti.

Other favorite chicken dishes : chicken kurma, chicken roast

 

HOW TO DO CHICKEN KARAHI VIDEO:

 

Chicken_Karahi-4

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CHICKEN KARAHI
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • • Chicken – ½ kg, cut into cubes. (Boneless/with bone works)
  • • Oil/Ghee (clarified butter) – ½ cup
  • • Bay leaf – 1
  • • Clove – 1
  • • Cinnamon stick – ½ inch
  • • Green Cardamom – 2
  • • Ginger garlic paste – 1.5 tbsp
  • (or)
  • Garlic – 3, crushed. Ginger – 2 inch, crushed
  • • Tomatoes – 2 (large)
  • • Water – ½ cup
  • • Yogurt – ¼ cup
  • • Red chilli powder – 1 tsp
  • • Coriander cumin powder – 1 tsp
  • • Pepper powder – ½ tsp
  • • Green chillies – 4
  • • Water – 1 cup
  • • Salt – 2 tsp
  • • Garnish:
  • • Cilantro – 2 tbsp, finely chopped
  • • Ginger - 1 inch, Julienne cut
Instructions
  1. HEAT; MEDIUM HIGH HEAT
  2. Crush ginger and garlic using mortar-pestle. Or blend in a blender. You can use ginger garlic paste.
  3. In a pan over medium high heat, add oil.
  4. Once oil is hot, add the bay leaf, clove, cinnamon stick and green cardamom.
  5. Add the chicken, salt and ginger garlic paste.
  6. Let it get slightly brown on few pieces (pink→white→ white with mild brown roasted pieces)
  7. HEAT: LOW HEAT
  8. Add rough chopped tomatoes , 1 cup water and close the lid. Turn the heat to low
  9. After 10 mins, open and mix well. The tomatoes at this point will be mashed when we mix.
  10. Add yogurt, red chilli powder, coriander cumin powder, pepper powder and green chillies. Mix well. Close the lid.
  11. Let it cook for 12 minutes in low heat.
  12. Open the lid, at this point all the water would gone and the gravy would have oozed out oil.
  13. Now add the ginger and cilantro. Add lime juice if you had also.
  14. Close the lid for 2 minutes and serve with hot rice or Indian bread like naan/roti.
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Chicken_Karahi-2

Chicken Kurma

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CHICKEN KURMA

Quick and easy coconut-based chicken curry! Darling and delicious I should say ☺. This dish is silky smooth, creamy, ultra-thick and is deep in flavour. It is a south Indian style Kurma made with coconut, chicken and green chillies. We always make kurma at our home as a side dish for naan, paratha, and any type of rice. It is best to even with plain store-bought sandwich bread. Trust me, it is!
I always like to make curries at home; they make our home smell with aroma. I like making kurma as it is easy and quick to prepare.
Covid-19 has changed many people life drastically. I think I am blessed that it did not make it any worse for me. However, all the time I have makes me think not even overthink on my life and life decisions. Makes me wonder on this life a lot. A lot of people are happy that they could spend time with their family and I miss that now a lot and my parents a lot. I know staying home safe lives. But I guess for a year meeting no one and following rules has made me little mad on things. I was positive for a year but now it is hitting me a big time. Whatever I will still hope things will get better. Hope is a good thing. It might be stormy now, but rain doesn’t last forever.

Chicken Kurma
Video recipe:

Popular Chicken recipes:
Chicken 65
Chicken Ghee Roast
Oven Roasted Chicken Drumsticks
Madras chicken roast in 30 minutes
Chicken Biryani

 

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Chicken Kurma
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Blend:
  • • Coconut – ½ cup
  • • Fennel seeds – 1 tbsp
  • • Cumin seeds – 2 tsp
  • • Pepper – 2 tsp
  • • Red chilli whole dried – 2
  • • Poppy seeds – 2 tsp
  • • Cashews – 1 tbsp
  • • Shallots – ¼ cup
  • Marinate:
  • • Chicken – 500 grams
  • • Salt – 1 tsp
  • • Ginger garlic paste – 2 tsp
  • • Red chilli powder – 2 tbsp
  • • Turmeric powder – 1 tsp
  • Curry:
  • • Oil – 2 tbsp
  • • Cardamom – 2
  • • Clove – 2
  • • Bay leaf – 1
  • • Cinnamon – 1 inch, broken.
  • • Cumin seeds – 1 tsp
  • • Onion – ¾ cup, chopped finely
  • • Green chillies – 2, chopped finely
  • • Tomatoes –3/4 cup, chopped finely
  • • Salt – 2 tsp
  • • Water – 1 cup
  • • Coriander leaves – 2 tsp, chopped finely.
Instructions
  1. Marinate chicken, salt, ginger garlic paste, red chilli powder and turmeric powder.
  2. Blend coconut, fennel seeds, cumin seeds, pepper, red chilli, poppy seeds, cashews and shallots. Blend it with ½ cup of water into a smooth paste.
  3. Heat oil in a pan and add spices (Cinnamon, clove, cardamom) and cumin seeds.
  4. Add onion, green chilies and salt. Saute well.
  5. Add tomatoes and sauté for a minute.
  6. Add the blended paste. Mix well.
  7. Add marinated chicken
  8. Add water. Simmer in low for 40 minutes. Check for salt and add if needed at this stage.
  9. Add chopped finely coriander leaves to garnish.
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CHICKEN GHEE ROAST

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Chicken Ghee Roast

Chicken marinated with roasted blended spiced and slow-cooked in ghee (clarified butter).

WHAT IS GHEE?

Ghee is clarified butter. Ghee is made by heating butter to separate the liquid and milk solid portions from the fat.

I make my ghee most times or at least my mom does. Here is our recent picture of ghee we made at home.

Ghee homemade

There is a myth that ghee is bad for health. It is not. Anything in moderation is good. It had good anti-inflammatory properties and also contains heart-healthy fats.

Ghee can be used to our skin for dry skin and even to our hair for moisturizing it.

ENJOY WITH:

Marination helps the spices to get into the chicken. You can always replace chicken with paneer, tofu or mushroom.

Enjoy with Roti, Naan, paratha, parotta or plain hot rice or jeera rice.

OTHER FAVORITE CHICKEN RECIPES:

Chicken Biryani

Madras chicken curry in 30 minutes

Chicken Drumstick roast

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CHICKEN GHEE ROAST
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • Roast :
  • 1.5 tsp, Cumin seeds
  • 2 tsp, Whole black pepper
  • 6 Red chillies whole
  • 1.5 tsp, Fennel seeds
  • 1.5 tsp Fenugreek Seeds
  • 1.5 tsp Coriander seeds
  • Blend:
  • 1 tsp Turmeric powder
  • 1.5 tsp Kashmiri Red chilli powder
  • 1 inch Ginger
  • 5 Garlic
  • ½ cup of water
  • Marination:
  • ½ cup plain yoghurt
  • 400 gms, chicken
  • 2 tsp, salt
  • Roast
  • 2.5 tbsp of Ghee
  • 1 cup Onion, finely chopped (~1 medium-sized)
  • 2 Green chilli, chopped roughly
  • 7-8 Curry leaves,
  • 1 tsp Salt
  • 2 tbsp, coriander leaves, to garnish
Instructions
  1. Roast everything under ‘Roast’ in medium heat for 5 minutes. Keep an eye or it will get burnt.

  2. Take everything under ‘Blend’ with the roasted ingredients in a blender and blend it nicely into a paste.

  3. Add the blended paste to a bowl with marination ingredients (Yogurt, chicken and salt).

  4. Let them marinate for an hour.

  5. Now take a non-stick pan with ghee in medium heat. Add the chopped onion and green chillies with salt.

  6. Let them roast for 5-7 minutes until translucent and brown.
  7. Add the marination now and mix well. Close the lid and leave it for 5 minutes in medium heat and then 15 minutes in medium to low heat.

  8. Check if the chicken is cooked (it should be). If not leave it open for your right consistency (It should be semi gravy).

  9. Open the lid now, add the finely chopped coriander leaves, curry leaves and mix well.
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Chicken Ghee Roast-2

Madras Oven Roasted chicken drumsticks

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These are Low carb chicken drumsticks, which are juicy, and have incredibly flavorful charred spots.

Madras_bakedTandoori_chicken-3

CHICKEN

I usually remove the chicken skin and create deep gashes in the meat before marinating for this and that way the masala’s goes nicely inside.  I usually marinate my chicken for an hour up to overnight.

MASALA

I have seen people use food coloring to get Indian style orange hue drumsticks like tandoori however I don’t like using coloring in my recipes much so used only powdered kashmiri red chillies. You can use this masala to replace the chicken with your favorite meat or veggies like cauliflower, yam or eggplant.

OTHER FAVORITE CHICKEN RECIPES

Madras chicken curry in 30 minutes

Chicken 65

Chicken Dum biryani restaurant style

Madras_bakedTandoori_chicken-2

 

Madras_roastedchicken

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Madras Oven Roasted chicken drumsticks
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • To Blend:
  • ½ cup of plain yogurt (try to use 2% fat at least)
  • 5 cloves of garlic chopped
  • 2 inch of ginger
  • 2 tbsp of kashmiri chilli powder
  • 1 tbsp of lemon juice
  • 1 tsp of pepper
  • 1 tsp of curry leaves
  • 1 tsp of fennel seeds
  • 1 tsp of garam masala
  • 1 tbsp of coriander leaves
  • 1 tsp of cumin seeds
  • 1 tbsp of kosher salt
  • Other:
  • 12 chicken drumsticks
  • 3 tbsp of oil
  • Garnish:
  • Lemon slices and coriander lesaves
Instructions
  1. Blend the ingredients under ‘to blend’.
  2. Whisk together all ingredients except for chicken in a large bowl. Add chicken and rub the marinade all over to coat. Cover at room temperature and set aside from 1 to 12 hours.
  3. Preheat oven to 375ºF. Oil a wire cooling rack and place on top of baking sheet.
  4. Bake: Arrange chicken on rack and bake for about 40 minutes, or until juices run clear. Turn on broiler and broil until charred in spots. At this step watch it closely.
  5. Garnish with coriander leaves, Serve it hot ☺
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Madras_bakedTandoori_chicken-5

Chicken Kheema Baked Cutlets

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chickencutlets-3Soft, spicy, flavorful baked little treats for appetizers packed full of goodness! Perfect protein snack! I am sure this is one of the finger foods that are finger licking good.

How to Store: You can very well stored these cutlets in the freezer and enjoy it later. You can freeze the chicken mixture before making as a patty or freeze the patty in ziplock bag. You can thaw the patty or chicken mixtures when needed and bake/shallow fry them. Try not refreezing after thawing. If you think you have a big batch stored, try to store them in small batches.

I am cooking a chicken dish after a long time and this time I made this specially for my office. Made a big batch and took it to work. It was a super hit! Yay!. I wanted to prepare something nice to work but wasn’t sure what to take. Initially planned for some curries and bread. Then one of my besties said ☺ chicken kebabs or cutlets. I was like..Thatsit ☺ I made this to bring to work. I have made mushroom cutlets and lamb shami kebabs before but this is the first time to make chicken kheema cutlets.
I personally feel this is a perfect snack to munch for protein intake. It is quick to make and provide perfect balance of every taste.

Favorite Chicken Recipes: Madras chicken curry in 30 minutes, coconut butter chicken roast, chicken 65, chicken biryani

chickencutlets-2

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Chicken Kheema Baked Cutlets
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • • Minced chicken – 400 gm
  • • Crushed Cumin seeds – 1 tsp
  • • Red Onions – 1, medium, finely chopped
  • • Ginger garlic paste – 1 tbsp
  • • Green chillies – 3, finely chopped
  • • Coriander leaves – ¾ cup, finely chopped
  • • Mint leaves – ½ cup, finely chopped
  • • Kashmiri chilli powder – 1 tsp
  • • Crushed fennel seeds powder – ½ tsp
  • • Black pepper powder – ½ tsp
  • • Lime juice – 1 tsp
  • • Garam Masala – 1 tsp
  • • Rice flour/breadcrumbs – 2 tbsp
  • • Salt - 1- 2 tbsp
  • • Oil – 1 tbsp

    To garnish:
  • • Red onions – sliced
  • • Lime – cubes
Instructions
  1. • Take a bowl, add all the ingredients and mix well. Place it in the refrigerator for 30 minutes – 4 hours.

  2. • Preheat the oven to 400F
  3. • Take the mixed chicken mixture and make it to flat round shaped small balls (patties). Place in your hands; now press it gently to flatten it to round thick cutlets. You can make it to any shape you fancy.

  4. • Take a baking pan, wrap with aluminium foil, grease it with some oil and place the flat small balls.
  5. • Keep it on the oven for 15 minutes. Then take it out, turn and keep it in the oven again for 15 minutes. Cook until golden brown on both sides.
  6. (or)
  7. Pan fry: Heat a large non-stick frying pan on medium high with some olive oil. Or you can use non-stick griller for this recipe. Once the oil is hot, scoop two tablespoons of batter and drop it into the pan, then flatten it with a spatula or spoon. Don’t leave it thick; the inside will then remain uncooked. Cook until golden brown on both sides. It took 2-3 minutes for me per side. Remove and drain on paper towels. Repeat same steps with the additional batter.
  8. • Serve hot with tomato ketchup or yogurt mint dip and thinly sliced onion rings and lemon slices.
Notes
1. If you think you cannot hold them together, just add 1-2 tbsp of rice flour to the mixture.
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chickencutlets

Chettinadu Chicken Biryani

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ChickenBiryaniBlend some flavourful spices, massage the chicken with the spices and cook with rice. Perfect one pot Meal!

Taste great with raitas, egg pepper roast, chicken 65, Mutton curry.

If you marinate the chicken with masala’s overnight, the chicken will be juicy and flavourful. Blend the ingredients in the blender, massage the blended paste to the chicken, and marinate overnight or at least 30 minutes. This makes the job lot easier next day.

I made this two weeks back when my friend came to visit me. 😀 She said she wanted only Biryani for the night with boiled egg. She kept mentioning boiled egg 101 times. Not sure why :D. Looks like she was cheated with no egg for a biryani before :D. I guess chicken biryani always pairs with raita and boiled egg. I got Quail eggs ( Kadai muttai in Tamil) for her 🙂  just to make some difference. I heard it doesn’t make any difference to taste, however, it is very healthy and also a cute mini version of eggs :D.

Biryani is one of the most popular dishes in India. There are varieties of biryani like Hyderabadi biryani, Mughal biryani, chettinadu biryani, Kashmiri biryani. It is a perfect Sunday lunch idea.  There will be no one saying  NO to biryanis, let it be vegetable biryani, chicken biryani, shrimp biryani, palak biryani, chickpea biryani, potato biryani, paneer biryani, dum aloo biryani, cashew biryani, lamb biryani, egg biryani, mushroom biryani and so on! I have a biryani collection and it is one of the highest viewed pages.

I have two Chicken Biryani recipes – Chicken Biryani Restaurant Style, Chicken Biryani Homestyle.

ChickenBiryani-3

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Chettinadu Chicken Biryani
Author: 
Recipe type: Main
Cuisine: Indian
 
Ingredients
  • • Grind:
  • • • Lime juice - 1 tbsp
  • • • • Khus khus (white poppy seeds) – ½ tbsp.
  • • • Cumin seeds/ jeera – ½ tbsp.
  • • • Green chillies - 2
  • • • Fennel seeds – ½ tbsp.
  • • • Garlic – 4 pods
  • • • Ginger – 1 inch
  • • • Mint – ½ cup, chopped finely
  • • • Coriander leaves – ½ cup, chopped finely.
  • • • Pepper powder – 1 Tsp
  • • • Salt – 1 tbsp
  • • • Biryani masala – 1 tbsp
  • • • Red chilli powder – 1 Tsp
  • • • Yoghurt – 2 tbsp
  • • • Oil – 1 tbsp

    • For garnish:
  • • • Ghee – 2 tbsp
  • • • Lime - small cube or 1 Tsp
  • • • Mint – 2 tbsp finely chopped
  • • • Coriander leaves – 1 tbsp, chopped finely

    For chicken gravy:
  • • • Oil – 2 Tsp
  • • • Ghee – 1 Tsp
  • • • Bay leaf – ½
  • • • Cinnamon – 1 thin piece
  • • • Cloves – 3
  • • • Cardamom pods -2
  • • • Green chilli – 1, slit
  • • • Onion – 1, large, sliced
  • • • Tomato - 1, small, chopped
  • • • Turmeric powder – ½ tsp
  • • • Chicken – 600 gms

    For rice:
  • • • Basmati rice – 2.5 cups
Instructions
  1. Grind everything together under the “to grind” ingredients.
  2. Marinate chicken with the blended masala. Keep it aside for 30 minutes minimum of 12 hours. Keep it aside.
  3. Heat 2 tsp of oil with 1 tsp of ghee in a heavy bottomed pan, add the sliced onions, salt and sauté well over medium heat till they become slight golden colour. Then add the sliced tomatoes with little turmeric and sauté well for 2 minutes till they become mushy.
  4. Add the marinated chicken and sauté for a minute till all the chicken gets coated with onions and tomatoes.
  5. Add the 2.5 cups of rice and mix well. Add 4 cups of water to it with salt.
  6. Cover the entire pan with foil and cover with a plate. Place a weight on it and let it cook on medium flame for 7 minutes and reduce the flame to medium to one speed lower. Keep a dosa/crepe pan below your biryani pan and now cook for 20 minutes on the very low flame. Switch off.
  7. Now remove the weight and foil and fluff the rice carefully. Add the chopped coriander and some lime juice to garnish.
Notes
1. Don’t soak the rice or maybe just for 5 minutes, and then it will not give you that biryani texture in the rice.
2. Gently mix the rice at the end, don’t break the rice.
3. Don’t compromise on the quality of the rice. Use basmati rice and not long grained rice.
4. Marinating chicken is a must. Marinate at least for 30 minutes, I soaked overnight.
5. Don’t overcook the rice, and then the rice will be mushy.
6. Cover the dish and bake in a 350f oven for 15 minutes.
7. If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavours also
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ChickenBiryani-2

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