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Chicken 65 – Restaurant Style

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Chicken65-4

The famous deep-fried, south Indian appetizer 🙂 crispy outside and juicy inside!

Small pieces of chicken are marinated and then deep-fried till crisp.  This is one of the best things that you can do with chicken   I am sure there will be no one saying a no to this chicken recipe. This taste exactly like a restaurant one, I am sure you would love this recipe.

This is a recipe that I am updating the picture 🙂 from August 13, 2014! Omg! Time flies :D. It’s an old classic recipe I always use. I made this a week back with pepper chicken and biryani for my sweets. I bought a chicken breast used half for pepper chicken and used other half for chicken 65. Perfect for a single person J happy meal. I did not like my old picture 😉 much. Just trying to improve :). I had another recipe scheduled for this week 🙂 just inserted this into the schedule ;). I was so eager to post this.

Chicken 65 – I used to wonder where did this name come from and read some stories about this. There are many different stories for how the name came about but the most acceptable/logical theory seems to me is that it was introduced in 1965 by the famous Buhari hotel restaurant in Chennai. Many sources claim that “this dish originated in a military canteen in Chennai and as most of the soldiers, officers were from various parts of the country, to avoid language problems, they actually used a unique numbering system in the menu card/board and this particular dish was the 65th item on that menu. So it became chicken 65. But I used to wonder what happened to Dosa 16, lamb 36, omlette 01, why dint this dish survive. And I read one hilarious one, the chicken was cut on the 65th day! Hehe! Funny!

My other chicken favourite recipes:  Spicy chicken roast, pepper chicken curry, sweet and spicy garlic chicken drumsticks, spicy chicken egg fry noodles

This taste great as an appetizer. Also taste great with lamb biryani, shrimp biryani, chicken biryani.

 

5.0 from 2 reviews
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Chicken 65
Author: 
Recipe type: Appetizer
Cuisine: Indian
 
Ingredients

  • For the Marinade:
  • Chicken – (try to use thigh meat) but I used two chicken breast.
  • Chillis – slit into slices
  • Turmeric powder – Just a pinch
  • Cumin powder – 1 tbsp
  • Chilli powder – 1 1⁄2 tbsp
  • Coriander powder – 1 tbs
  • Red colour – just a pinch
  • Ginger garlic paste – 1 tsp (I always blend fresh garlic and ginger)
  • Chilli garlic paste – 1 tbsp
  • Salt – 2 tblsp
  • Ajinomoto – 1 Tsp
  • Pepper powder – 1 Tsp
  • Corn flour – 3 tbsp
  • Egg – 1

  • Other ingredients:
  • Oil - for deep frying
  • Curry Leaves - few
  • Green Chilies - 2 halved
  • Lemon - ½ wedge just to season
Instructions
  1. Take a mixing bowl and mix all the ingredients under the “marinade” section. I usually rest it overnight. Allow it to rest at least for two-three hours.
  2. Heat the oil to deep fry the chicken in medium flame. When oil becomes hot, add the chicken in batches and deep fry them till it becomes crispy and turns brown. Remove extra oil using by placing them on a kitchen tissue.
  3. In the same oil, just fry the slit green chillies and curry leaves. Place it on the top of the chicken, squeeze lemon to garnish.
Notes
1.When frying chicken,Egg makes a nice coating and seals the edges. Juices won't escape making the chicken tender.

2.The more resting time the softer the chicken 65 will be.

3.You can also temper with cumin seeds, chopped garlic,. Fry for 30 sec.

4.I used chicken breast because I did not get chicken thigh that day, try to use chicken thigh. It's juicier.

5.If you want to avoid red colour, you can use Kashmiri chilli paste and do with no colour. It tastes the same with no difference.

6.You can also onion to garnish.
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Teriyaki Spicy Baked chicken

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Teriyaki_Chicken-2It’s loaded with garlic, sweet and heat that tastes a million times better than take-out. Spicy, crispy, sweet with ginger and garlic flavor. Truly finger licking chicken, and also one of those dishes that don’t require too much standing nor spending time in the kitchen. This method is similar to my Sweet and spicy Drumsticks.You can serve it with veg fried rice , vegetable noodles or even some plain rice or quinoa. This is an easy dish you must try in summer. It is one of easy appetizers/snacks that you can make without standing much on kitchen. And it is great for any get together, game night, parties and great to munch when your friends are there at home. Kids would love it and surely not only kids. I have few more Chinese Asian Inspired recipes that you can look on.

Other favorite Chicken recipes: Coconut Butter Chicken roast, Chicken Biryani, Sweet and spicy Chicken Drumsticks, Pepper chicken curry, chicken 65, Spicy chicken stir fry egg noodles.

Teriyaki_Chicken-4

5.0 from 1 reviews
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Honey Garlic Baked chicken
Author: 
Recipe type: Main
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Chicken – 1 pound
  • Vegetable oil – 2 tbsp
  • Salt- to taste
  • Ground black pepper – to taste

    Sauce:
  • Ginger – 2 inch, minced
  • Garlic – 5, minced
  • Honey – 2 tbsp
  • Apple cider vinegar – 1 tbsp
  • Soya sauce – 1 tbsp
  • Red pepper flakes – 1 tsp
  • Sriracha sauce – 1 tbsp[Garnish]:
  • Whole red chilli - 1,broken
  • Lime - 1, diced
  • Toasted sesame seeds – 1 tsp
  • Coriander/spring onions – chopped finely.
Instructions
  1. Preheat oven to 325degrees F. Lighly oil your baking dish.
  2. In a bowl, season chicken with salt and pepper. Stir in and mix well.
  3. Meanwhile, whisk together all ingredients under ”sauce” and set aside.
  4. Heat oil in the pan, add chicken and cook until golden brown, about 1-2 minutes each side roasted.
  5. Add chicken to prepared baking dish, top with sauce,diced lime and 1 broken red chilli. Place into oven and bake until the sauce has thickened, about 35 minutes, turning over every 15 minutes to evenly coat the chicken.
  6. Garnish coriander/spring onions.
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Teriyaki_Chicken

Madurai Chicken curry/kuzhambu

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Madurai ChickenCurryThis curry is high on flavor and prepared with freshly ground spices. Taste great with parotta or plain rice. This is a famous south Indian recipe. Madurai is a major city in Tamilnadu, India. I have to mention it is totally famous for chicken curry and spicy food.

I used to live in Madurai with my parents from 3rd grade to 6th grade. Nostalgic! Those were one of the happy days of my life. I had zero worries about anything. I guess the biggest worry I had for the week is that I should get my favorite sambar vadai from a restaurant that we used to go every Saturday.haha! My dad used to take us to the temple (famous meenakshi Amman temple) and then to restaurant every Saturday. I used to dream about what to eat when I go to restaurant 😀 when I was in temple most times rather than praying! I was a kid 😀 😉 blaming on my age 😀 hahhaa! It’s a beautiful city in Tamilnadu, everyone should visit it atleast once.

Madurai ChickenCurry-2

I made this chicken curry on a Sunday afternoon and my whole house smelled with flavors. You can use chicken with bone or boneless too. It’s always good when the meat dishes are spicy. You will start liking it that way if you start having it that way. However if you are making it for the first time, try to taste as you make to adjust to your spice level. I would say do not skip any ingredient in this, each of it gives unique taste to this. I usually don’t insist so because I usually advise to cook with whatever we have at our house. But pepper, cloves, cinnamon, fennel seeds and curry leaves are star ingredients in this. So, if you skip any one of it, it will make a great difference.

Taste great with just plain rice or Indian breads like paratha , parotta or roti.

5.0 from 5 reviews
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Madurai Chicken curry
Author: 
Recipe type: Main
Cuisine: Indian
 
Ingredients
  • • Chicken - 500gm
  • • Onion - 1 cup, 1 finely chopped
  • • Tomato - 1 cup, 1 finely chopped
  • • Ginger garlic paste – ½ tbsp
  • • Turmeric powder - 2 tsp
  • • Oil - 3 tbsp
  • • Salt - as needed
  • • Curry leaves – 10

    To Roast and grind:
  • • Pepper - 1 tsp
  • • Cinnamon – 1’’ stick
  • • Cloves – 3
  • • Fennel seeds – 2 tsp
  • • Coriander seeds – 2 tsp
  • • Dry red chillies - 6
  • • Cumin seeds – 2 tsp
  • • Raw rice – 1 tbsp
  • • Roasted gram dal/ pottukadalai – 1 tsp
  • • Coconut – 2 tsp
Instructions
  1. • Dry roast the ingredient under "to roast & grind" each one of it Grind them together and keep it aside.
  2. • In a pan, heat oil, add onion, curry leaves little salt and sauté till golden brown. And then add ginger garlic paste and sauté for a minute.
  3. • Now add tomato and fry till its mushy and raw smell leaves. Add the turmeric, and sauté well.
  4. • Now add chicken, blended spices and stir well till the chicken is well blended with the spices. Add salt as per your taste.
  5. • Don’t add water. Keep it in medium and close the lid. It will take around ten minutes for it to cook well. Don’t add more water, it may make it rubbery. Chicken will ooze some water already.
  6. • Open, taste and adjust salt and spice level. (Check spice level as you add it, your spice level may differ)
  7. • Keep it closed in medium - low heat for another 6-8 minutes.
  8. • Add chopped coriander leaves and switch it off.
Notes
1. This is a spicy curry. If you want it dry, leave it for another 5-10 minutes to make it a roast.
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Spicy Chettinad Chicken Drumstick Roast

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chickendrumstickmasaladry-2Blend some flavorful spices, massage the chicken and roast it in pan or oven! 🙂 and delicious!

I am having a feeling I am posting too many chicken or lamb recipes, the fact is I don’t cook much these days, even if I cook, I just don’t get a chance to take pictures. When I make it planned I try taking pictures as I would like to keep this page alive too :). It is my hard work and I really don’t want to go waste after all these. I made this with some lamb chops curry last weekend for my colleagues. I had this recipe typed long long back J and actually I have so many saved in drafts. However never tried them or posted them. This recipe was quick to make and I really like recipes when I don’t have to stand in the kitchen watching it cook.

I made them in pan, you can also make them in oven by baking it.  It is Diwali week, I really wanted to make some sweets and snacks. Too busy and held up with a lot more things now so no time. For me Diwali is just another day, but I like the fact I can indulge on those sweets and snacks. I totally miss the fact that I have no family to share with so I am really not tempted to make some. I get tempted once in a while checking out the pictures in Instagram. I usually don’t get any pictures other than foodie pictures in my feed 😀 it is so loaded with those pictures. Sometimes I liked them which helped me still inspired with cooking and recipes. When I want to lose weight, it’s a big NO! Also for the fact, even if I make them, I have no one much to enjoy eating them.

It is best with some tomato garlic rasam and rice or some salad.


 

 

My favorite chicken recipes : Madras chicken curry in 30 minutes, chicken drumstick masala, coconut butter chicken roast, chicken dum biryani style

I have a collection of chicken, lamb, egg and seafood recipes here : All chicken-lamb-egg&seafood

chickendrumstickmasaladry

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Spicy Chettinad Chicken Drumstick Roast
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Oil – 2 tbsp
  • Chicken drumstick - 4
  • Lime juice – ½ tsp to garnish
  • Salt – 1 tbsp
  • Rice flour – 1.5 tbsp
  • Coriander leaves – 1 tbsp

    To Blend
  • Red Chillies - 4
  • Garlic - 4
  • Pepper balls – 2 tsp
  • Green Chilli – 1
  • Curry Leaves – 5-8 leaves
  • Red onion – ½ cup
  • Coriander seeds – 2 tsp
  • Cumin Seeds – 2 tsp
  • Fennel Seeds – 2 tsp
Instructions
  1. Blend everything under “To blend” into a paste.
  2. Take some chicken pieces, I used only drumsticks, slit here and there for masala's to pass in , add the blend paste to it with rice flour ,required amount of salt and massage. Marinate for 30 minutes to 2 hours.
  3. Take a pan in medium flame, add oil, add the marinated chicken and roast it till they get brown coating on top both sides which will take 5-7 minutes.
  4. Reduce flame to medium to low, close the pan with lid and wait for it get cooked inside for another 20-25 minutes. Switch off when all the water and oil has gone. ( or keep in a baking pan for 16 minutes in an oven with 4 minutes in broil mode)
  5. Garnish with coriander leaves, lime juice and serve!
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Chicken Biryani Homestyle

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ChickenBiryaniquickhomemade-4Spices massaged to the Chicken, marinated overnight, layered with rice, fried onions and cooked slowly to perfection for the chicken juices to go in the rice!

For all Biryani lovers 🙂 I am sure there are many!

You are going to love this rice flavorful rice. This is an exotic Indian chicken biryani in a restaurant style. Biryani is one of the most popular dishes in India. Biryani is one of the foods for sure that gives that comfort and happy feeling.  Each and every time when I make biryani, I try different methods  just to differentiate and have different taste each time. There are varieties of biryani are prepared like Hyderabadi biryani, Mughal biryani, chettinadu biryani, Kashmiri biryani. I tried to make restaurant style few times before like restaurant style chicken biryani, restaurant style vegetable biryani and it was great success. So, this time I wanted to make some Homestyle Chicken biryani like the way I made Homestyle lamb Biryani. My friend krips makes a mushroom biryani which I totally love, so I adapted that recipe, made some tweaks and made this recipe. I brought this to my office and 😉 they loved it 😉 not used to up Indian biryani heat 😀 kept saying it is spicy 🙂 I did not want to make less spicy , I wanted them to taste Indian spicyness 🙂

I wanted to make a recipe which taste best yet not complicated. If you marinate the chicken with masalas overnight, the chicken will be juicy and flavorful. Blend the ingredients in the blender, massage the blended paste to the chicken, marinate overnight or at least 2-3 hours. This makes the job lot easier.

ChickenBiryaniquickhomemade-2

Rich and flavorful biryani made with Chicken. It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties. You are going to love this rice flavorful rice. This is an exotic Indian chicken biryani in a restaurant style. Who does not love the exotic fragrant biryani?  Just the name “biryani” will make many drool. I posted biryani collection recipes few weeks back with all biryani recipes and their side dish. I made this biryani with Garlic Raita.

Other favorite Biryani recipes: Lamb Biryani, Shrimp Biryani,Paneer Biryani , Egg Biryani, Ambur Mutton Biryani,Mushroom Biryani and Vegetable Biryani.

Here is a video link on layering: https://www.instagram.com/p/BJZT7Ichnfp/?taken-by=relishthebite&hl=en

5.0 from 1 reviews
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Chicken Biryani Homestyle
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 people
 
Ingredients
  • • • Chicken – 750gm , with Bone
  • Blend:
  • • • Ginger – 2 inch
  • • Garlic – 6
  • • • Cloves – 5
  • • • Cardamom – 5
  • • • Bay leaf – 2
  • • • Star anise – 1
  • • • Fennel seeds / Sombu – 1 tbsp
  • • • Black stone flower – 2 piece
  • • • Cinnamon – 3 cm piece
  • • • Cumin seeds – 1 tbsp
  • • • Red chilli – 6
  • • • Coriander pwder -2 tsp
  • • • Green chilli - 5 (cut them roughly)
  • • • Mint - ½ cup (chopped)
  • • • Coriander- ½ cup ,chopped
  • • • Curd – ¾ cup
  • • • Oil – 2 tbsp
  • • • Salt – 2 tbsp
  • • • Lime juice – 1 tbsp

    Rice:
  • • • Basmati rice – 3.5 cup (soaked for thirty minutes)
  • • • Jeera - 2 tsp
  • • Coriander leaves – 1 tbsp
  • • Mint leaves – 1 tbsp
  • • • Salt – 3 tbsp. (according to taste

    Others:
  • • • Fried onions – 1 tbsp
  • • • Ghee - 2 tbsp
  • • • Oil – 2 tbsp
  • • • Orange food colour mixed with 2tsp of water or saffron in warm water
  • • • Rose Essence – Few drops
  • • • coriander and mint leaves– to garnish
Instructions
  1. Blending & Marination:
  2. Blend the ingredients under to blend. Wash the chicken and massage the blended paste nicely to the chicken and add some 1 tbsp of friend onions to it. Marinate overnight or at least for 2-3 hours.
  3. Soak basmati rice for 30 minutes. Do not wash many times the rice; it will make you lose the rice flavor. I washed only once.
  4. Rice:
  5. Boil 8 cups of water in high heat. When it boils vigorously,(add only when it starts boiling) add the soaked rice, jeera, 1 spoon ghee, chopped coriander (1 tbsp), chopped mint ( 1 tbsp) and salt. Cook till its 80% done. Usually I put them for 7 minutes after adding rice. That is usually 80% done. Drain and keep aside. (You should adjust both sautéing the onions and boiling water around the same time which will make the job easy, as you need the rice hot to add it to the top of chicken for layering).
  6. Chicken masala:
  7. Meanwhile, add oil/ ghee (I used half in both) in a heavy bottomed pan, add the sliced onions, ginger garlic paste, salt and sauté well in medium heat till they become slight golden color. Then add the sliced tomatoes with little turmeric and sauté well for 3 minutes till they become mushy.
  8. Add the marinated chicken and sauté for 2 minutes till all the chicken gets coated with onions and tomatoes.
  9. Remove half of the chicken and keep aside.
  10. Layering:
  11. We have the half chicken on the pan already. Add half of the 80% cooked rice, add the rest of the chicken and then layer the cooked rice on top.
  12. Add some fried onions, ghee, saffron in warm mater, rose essence, coriander and mint leaves.
  13. Cover the entire pan with foil and cover with a plate. Place a weight over it and let it cook on medium flame for 8 minutes and keep a dosa/crepe pan below your biryani pan and now 35 minutes on very low flame.
  14. Now remove the weight and foil and fluff the rice carefully.
  15. If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavors also.
Notes
1. Don’t over soak the rice, 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. The red color is not healthy. But sometimes I use it. You can add the saffron soaked in warm milk instead always.
5. Marinating chicken is a must. Marinate at least for an hour, I soaked overnight.
6. Don’t overcook the rice, and then the rice will be mushy. So when you cook rice, stand next to it and keep checking it.
7. Cover the dish and bake in a 350f oven for 15 minutes or till the cooked but not mushy.
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Taste perfect with raita or mirchi ka salan. Even having it plain is delicious.

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Chicken Drumstick Masala

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ChickenDrumstickMAsalaSpice coated chicken cooked and slow roasted in the hot pan scraping up the juices.

This is one of the easy and delicious ways of preparing chicken in Indian style. It is very simple and straight forward. This recipe is very easy to make, it took me 40 minutes totally with chopping. It taste great with rice,biryani, roti, paratha or even with dosa, idli.

I made this for my friend Kripa for her birthday two weeks back with lamb Biryani and mixed vegetable garlic raita. She liked it a lot 🙂 Cooking gives happiness when you prepare it for someone. Birthdays are always special to me 🙂 that is a kid typing from inside. 😉 I usually prefer to cook with drumsticks than chicken breast. I feel sometimes if the chicken breast is not good, it gets rubbery. Even though I am a vegetarian, I do have my own craving to cook chicken or lamb for my close one. It totally makes me happy.

I make different styles of chicken each time; I usually tend not to make the same recipe again and again. There are so many recipes to try, why to waste on that.  We have thousands of recipes to try in every cuisine.   Few comfort foods are the ones I try always. But these days, I am trying to even change that.

My other chicken recipes: chicken 65, Spicy chicken roast, pepper chicken curry, sweet and spicy garlic chicken drumsticks, spicy chicken egg fry noodles, Home style spicy chicken roast, butter chicken roast

ChickenDrumstickMAsala-3

4.8 from 6 reviews
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Chicken Drumstick Masala
Author: 
Recipe type: main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • • Chicken Drumsticks - 6
  • • Oil – 2 tbsp
  • • Curry leaves – 1 spring
  • • Cumin seeds/ Jeera – 1 tsp
  • • Coconut – 2 tbsp, grated or desiccated coconut
  • • Onions – 2, medium, sliced finely
  • • Tomatoes – 1, medium, chopped finely
  • • Green Chillies – 2, sliced
  • • Garlic – 5, chopped finely
  • • Ginger – 1 inch, chopped finely
  • • Turmeric powder – a pinch
  • • Pepper powder – 1 tsp
  • • Coriander powder – 1tbsp
  • • Fennel powder – 1 tsp ( I crushed some fennel seeds and added)
  • • Chilli powder – 1 tbsp
  • • Garam Masala Powder – 1 tsp
  • • Coriander leaves – 1 tbsp, chopped, for garnish
  • • Salt – as needed
Instructions
  1. Take a pan and oil in medium flame, cumin seeds and when their color changes, add cumin seed. When it turns brown, add onions, garlic, ginger, green chillies and curry leaves.
  2. After the onion is sautéed, add tomato, turmeric powder, keep stirring and make sure it sautéed well for a minute.
  3. Add the chilli powder, coriander powder, cumin powder, fennel powder, garam masala powder and sauté well till it oozes out oil.
  4. Add the coconut and sauté well.
  5. Add the chicken and mix well.
  6. Close it with the lid , keep it in medium to low flame and add 2 tbsp of water. Let the chicken cook from the water that chicken oozes out.
  7. Once it is almost 90% done till the chicken is dry and roasted. Keep the vessel open and not close it with lid now.
  8. When it is perfectly roasted, garnish with chopped coriander leaves.
Notes
If you find the spice level to be high, reduce the chilli powder to half.
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Taste great with lamb biryani/ egg biryani, fish curry or simple rasam/sambar.

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Home Style Spicy Chicken Dry Roast

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SpicyDryChickenRoast-15Spice coated chicken slowly roasted and browned in the hot pan scraping up the juices and flavor on the bottom.

This is the most indulgent, easy and delicious way of preparing chicken in Indian style. The ingredient is very simple and pretty straight-forward. I used just garlic, ginger, curry leaves and onions for this recipe. But 😉 hopefully you should miss these ones. It is simple, spicy and succulent. This is such an easy dish, yet so delicious and flavorful.



When you wanted to make a dry side dish with chicken, you might be guilty to make chicken 65 always which is fried. So, this one taste like it is been fried but it is not. I have another recipe Butter chicken roast which is similar but uses ghee and coconut in it. It tastes like butter coated chicken. I made this with a lot of recipes on a weekday so you could have guessed how easy it is to make. I would say it is the easiest recipe of all my chicken recipes yet tasty. It taste great with Biryani like lamb biryani or egg biryani, with plain rice and tomato rasam or  sambar.

My other chicken recipes: chicken 65, Spicy chicken roast,pepper chicken curry, sweet and spicy garlic chicken drumsticks, spicy chicken egg fry noodles

SpicyDryChickenRoast-13

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Home Style Spicy Chicken Dry Roast
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
 
Ingredients
  • • Chicken – 400 grams, bite sized pieces, cleaned and washed
  • • Cardamom – 2 , Cinnamon – ½ inch stick, cloves - 2
  • • Curry leaves – 1 spring
  • • Dried Red chilli - 1
  • • Cumin seeds/ Jeera – 1 tsp
  • • Small Shallots – 10, chopped finely or medium sized onions – 2, sliced thinly
  • • Green Chillies – 2
  • • Garlic – 3, chopped finely
  • • Ginger – 2 inch, chopped finely
  • • Turmeric powder – a pinch
  • • Pepper powder – 1 tsp
  • • Sambar powder – 1 tbsp or (Chilli powder – 1 tsp and Coriander powder – 2 tsp)
  • • Garam Masala Powder – 1 tsp
  • • Coriander leaves – 1 tbsp, chopped, for garnish
  • • Salt – as needed
Instructions
  1. Take a pan and add oil in medium flame, add dried red chilli, cardamom, cinnamon, cloves, cumin seeds and when their color changes, add garlic, ginger, shallots, green chillies and curry leaves.

  2. After the onion is sautéed well, add the chicken with turmeric powder, sambar powder (or chilli powder, coriander powder and salt. Sauté well for 2 mins, and add 2 tbsp of water.
  3. Close it with the lid and do not add more water. Let the chicken cook from the water that chicken oozes out.

  4. Once it is almost 90% done, add pepper powder, garam masala and cook till the chicken is dry, browned scrapping up the juices from the pan and roasted. Keep the vessel open and not close it with lid now.

  5. When it is perfectly roasted, garnish with chopped coriander leaves.
Notes
1. Do not add a lot of water when you cook chicken. The chicken has to get cooked with the chicken juices itself.
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It taste perfect with rasam, sambar or restaurant style lamb biryani.

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Insanely Delicious Lamb & Chicken Recipes

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 Lamb&chicken

For my lamb & chicken recipe lovers 🙂 here is the collection!  I would say normally Mutton and lamb recipes are a treat to any Non Vegetarian food lover.


Lamb/ Mutton Recipes:  People tend to cook more chicken or beef as few people tend to get intimidated by it and think it involves a lot of hard work to cook lamb. It is really easy and quick to make lamb. For Indian recipes, you can pressure cook it for 4-5 whistles before adding them to the gravy. And if you are baking it, seal it and roast it in pan and bake according to the way you want the lamb to be cooked. For every 500g of meat, a rough guide to cook your lamb in oven is about 40 minutes for well done, Medium is about 30 minutes, Medium rare is about 25 minutes and rare is about 20 minutes. Everyone has his or her own preference of cooking the lamb. I always feel lamb recipes are easy to make and taste great. You have to be careful with the oil you use as lamb itself oozes out oil from its fat. Spicy Honey Rack of Lamb Rackoflamb-9 This oven roasted elegant rack of lamb is quick to make, juicy and will impress anyone! Recipe is here. Restaurant Style Lamb Biryani LAmbBiryani-5 Rich and delicious biryani made with lamb. It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties.Recipe is here. Lamb Spinach Curry/ Saag Gosht

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Forget about the rich and creamy restaurant styled curry we’re all accustomed to! This is Insanely delicious & super easy.Recipe is here.

Kadai Gosht/ Lamb Curry

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Kadai Ghost is one of the famous dish from mughlai. This dish is also called as “karahi ghost”. They are named as kadai ghost as they are traditionally prepared in “kadai” (Indian pot). They have even biryani using this recipe. The name looks complicated but the recipe is very simple to make. Recipe is here.

Ambur Mutton Biryani


 Amburbiryani Ambur biryani is one of the south-Indian special biryani recipes. Perfecr for guest or Sunday lunch! Recipe is here. Lamb pepper curry roast LambRoast-2 Imagine yourself in India right away with this piquant lamb curry! Recipe is here. Mutton Sukka/ Goat CUrry MuttonSukkaRelishthebiteName It is a lip smacking mutton recipe with a palatable flavor of fresh peppercorns and garlic in every piece.Recipe is here.

Hyderabadi Lamb Biryani

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A classic Indian dish prepared using spiced Marinated lamb, layered by basmati rice, fried onions, mint & cilantro leaves. Recipe is here.

Lamb Shami Kabab 

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Soft, spicy, flavorful little treats for appetizers packed full of goodness! Perfect for winter! 🙂 I am sure this is one of the finger food that is finger licking good. Recipe is here.

Lamb Vindaloo

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A Classic Indian spicy thick curry made with lamb meat in vinegar and spices! Recipe is here.

Chicken Recipes: I make different styles of chicken each time; I usually tend not to make the same recipe again and again. There are so many recipes to try, why to waste on that. :) we have thousands of recipes to try in every cuisine.  :) few comfort foods are the ones I try always. But these days, I am trying to even change that.

Coconut Butter Chicken Roast chickenroast-2_relishthebite Chicken is marinated & cooked with the coconut and butter till the pieces are juicy, flavorful & roasted outside. It is simple, spicy and succulent. This is such an easy dish, yet so delicious and flavorful.Recipe is here.

Spicy Chicken Roast

ChickenRoast-13relishthebite

An Indian recipe for Chicken roast that is luscious, aromatic and packed full of flavor.Recipe is here.

Chicken Dum Biryani Restaurant Style

Chicken Biryani (11)

Rich and flovorful biryani made with Chicken. It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties.Recipe is here.

Pepper Chicken Curry/ Kozhi Milagu Curry

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Made with freshly grounded whole black pepper and Fennel seeds with a hand full of curry leaves.Recipe is here.

Spicy Chicken stir fry Egg noodles

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This dish is sneakily easy. 30 minutes to finish :) and you are done :) you can use any vegetable that gets wasted in your refrigerator.Recipe is here. Chicken 65 Chicken65 This is one of the best things that you can do with chicken   I am sure there will be no one saying a no to this chicken recipe. This taste exactly like a restaurant one, I am sure you would love this recipe.Recipe is here. Sweet and Spicy Garlic Chicken Drumsticks Sweetandspicychicken-13 It is a great addition to our Halloween table or even for a game day. It’s loaded with garlic, sweet and heat. Spicy, crispy, sweet with ginger and garlic flavor.Recipe is here.  Enjoy!!!! 🙂  

Chicken Drumstick Masala

ChickenDrumstickMAsala

Spice coated chicken cooked and slow roasted in the hot pan scraping up the juices. Recipe is here.

Home Style Spicy Chicken Dry Roast

SpicyDryChickenRoast-15

Spice coated chicken slowly roasted and browned in the hot pan scraping up the juices and flavor on the bottom. Recipe is here.

Chicken Dum Biryani Restaurant Style

by 22 Comments

Chicken Biryani (11)Happy Canada day :)!

Rich and flovorful biryani made with Chicken. It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties. You are going to love this rice flavorful rice. This is an exotic Indian chicken biryani in a restaurant style. Who does not love the exotic fragrant biryani?  Just the name “biryani” will make many drool. I posted biryani collection recipes few weeks back with all biryani recipes and their side dish. I made this biryani with Garlic Raita.

Biryani is one of the most popular dishes in India. Biryani is one of the foods for sure that gives that comfort feeling. Each and every time when I make biryani, I try different methods  just to differentiate and have different taste each time. There are varieties of biryani are prepared like Hyderabadi biryani, Mughal biryani, chettinadu biryani, Kashmiri biryani. The style of preparation and the rice used to make this biryani gives a unique delicious taste.

Chicken Biryani (8)

Chicken Biryani (12)Biryani is not strenuous at all to prepare like many believe. Its just little time consuming and it need that little extra special care when we do it. Try to use all the ingredients listed, each ingredient has a special role in the biryani and compliments one with another.In restaurant style, these days they don’t use the whole spices like cardamom, cloves and so on. They just blend everything together. When I was thinking of biryani other day, I realized that I did not post my chicken Biryani pictures yet. It is one of the most famous Biryani and I am not sure why I did not post 😀 Just Memory loss I guess.

Other favorite Biryani recipes: Lamb Biryani, Shrimp Biryani, Paneer Biryani , Egg Biryani, Ambur Mutton Biryani, Mushroom Biryani and Vegetable Biryani.

It is for all the Chicken and Biryani Lovers!

Chicken Biryani (13)

4.7 from 7 reviews
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Chicken Dum Biryani Restaurant Style
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 people
 
Ingredients
  • Marinate:
  • • Ginger garlic paste - 1 ½ tbsp (I grind fresh garlic and ginger)
  • • Biryani powder – 2 tbsp
  • • Red chilli powder – 2 tsp
  • • Coriander pwder - 1 tsp
  • • Jeera/ Cumin Seeds - 1 tbsp
  • • Green chilli - 5 (cut them roughly)
  • • Mint - ½ cup (chopped)
  • • Coriander- ½ cup ,chopped
  • • Curd – ¾ cup
  • • Oil – 2 tbsp
  • • Chicken – 1 kg, with Bone
  • • Salt – 2 tbsp
  • • Lime juice – 2 tsp
  • • Fried onions – 1 tbsp


    Rice:
  • • Basmati rice - 4 cup (soaked for twenty minutes)
  • • Jeera - 2 tsp
  • • Salt – 3 tbsp. (according to taste)


    Others:
  • • Fried onions – 1 tbsp
  • • Ghee - 2 tbsp
  • • Oil – 1 tbsp
  • • Orange food colour mixed with 2tsp of water or saffron in warm water
  • • Rose Essence – Few drops
  • • coriander and mint leaves– to garnish


    Special Masala Powder:
  • • Cloves – 5
  • • Cardamom – 5
  • • Bay leaf – 2
  • • Star anise – 1
  • • Fennel seeds / Sombu – 1 tbsp
  • • Black stone flower – 2 piece
  • • Cinnamon – 3 cm piece
  • • Cumin seeds – 2 tsp
Instructions
  1. Powder the Special Masala Powder.

  2. Marinate everything listed under “marinate” section with the special Masala powder for at least two hours or even overnight is great.

  3. Soak basmati rice for an hour. Do not wash many times the rice; it will make you lose the rice flavor.

  4. Boil 8 cups of water in high heat. When it boils vigorously, add the soaked rice, jeera and salt. Cook till its 80% done. Usually I put them for 5 minutes after adding rice. That is usually 80% done.
  5. Meanwhile, add oil in a heavy bottomed pan, and add the marinated chicken and keep it without switching on.
  6. Now layer the rice with the cooked rice on the chicken, top it with fried onions, ghee, saffron in warm mater, rose essence, coriander and mint leaves.
  7. Cover the entire pan with foil and cover with a plate. Place a weight over it and let it cook on medium falme for 7 minutes and 25 minutes on very low flame.
  8. Now remove the weight and foil and fluff the rice carefully.
Notes
1.Don’t over soak the rice, 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 basmathi rice and not long grained rice.
4. The red colour is not healthy. But sometimes I use it. You can add the saffron soaked in warm milk instead always.
5. Marinating chicken is a must. Mariante atleast for an hour, I soaked for 2 hours.
6. Don’t overcook the rice, then the rice will be mushy. So when you cook rice, stand next to it and keep checking it.
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Taste great with raitas, egg pepper roast, chicken 65, Mutton curry.

Chicken Biryani (14)

Coconut Butter Chicken Roast

by 17 Comments

chickenroast-2_relishthebiteChicken is marinated & cooked with the coconut and butter till the pieces are juicy, flavorful & roasted outside. It is simple, spicy and succulent. This is such an easy dish, yet so delicious and flavorful.

I usually add coconut to chicken finally and cook in many of my chicken curry recipes. But this one I cooked the chicken in butter and coconut. When you wanted to make a dry side dish with chicken, you might be guilty to make chicken 65 always which is fried. So, this one taste like it is been fried but it is not. I made this with ghee rice and fish curry.

chickenroast

I made this for the weekend for my friends when they came home. I made this a lot of recipes so you could have guessed how easy it is to make. I would say it is the easiest recipe of all my chicken recipes yet tasty.

I used ghee (Indian clarified butter) here. But you can use unsalted butter also. I have tried that once too.

My other chicken recipes: chicken 65, Spicy chicken roast, pepper chicken curry, sweet and spicy garlic chicken drumsticks, spicy chicken egg fry noodles

chickenroast-5

4.3 from 3 reviews
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Coconut Butter Chicken Roast
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 500 grams
 
Ingredients
  • Chicken – 500 grams, bite sized pieces, cleaned and washed
  • Butter/ Ghee (clarified butter) – 2 tbsp
  • Curry leaves – 1 spring
  • Cumin seeds/ Jeera – 1 tsp
  • Coconut – 2 tbsp, grated or desiccated coconut
  • Shallot – 10, chopped finely
  • Green Chillies – 2
  • Garlic ginger paste – ½ tbsp
  • Turmeric powder – a pinch
  • Pepper powder – 1 tsp
  • Coriander powder – 1tbsp
  • Chilli powder – 1 tbsp
  • Garam Masala Powder – 1 tsp
  • Coriander leaves – 1 tbsp, chopped, for garnish
  • Salt – as needed
Instructions
  1. Wash chicken and marinate with chilli powder, salt, turmeric, coriander powder and ginger garlic paste. Keep atleast for an hour.

  2. Now take a pan and add butter or ghee in medium flame, cumin seeds and when their color changes, add shallots, green chillies and curry leaves.
  3. After the onion is sautéed, add grated coconut and keep stirring and make sure it is not burnt. Now add the marinated chicken.

  4. Close it with the lid and not need to add water. Let the chicken cook from the water that chicken oozes out.
  5. Once it is almost 90% done, add pepper powder, garam masala and cook till the chicken is dry and roasted. Keep the vessel open and not close it with lid now.

  6. When it is perfectly roasted, garnish with chopped coriander leaves.
Notes
1. Do not add water when you cook chicken. The chicken has to get cooked with the chicken juices itself.
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Taste great with lamb biryani/ egg biryani, fish curry or simple rasam/sambar.

chickenroast-3

Spicy Chicken Roast

by 9 Comments

ChickenRoast-13relishthebiteAn Indian recipe for Chicken roast that is luscious, aromatic and packed full of flavor.

I make different styles of chicken each time; I usually tend not to make the same recipe again and again. There are so many recipes to try, why to waste on that. 🙂 we have thousands of recipes to try in every cuisine.  🙂 few comfort foods are the ones I try always. But these days, I am trying to even change that. 😉 Like I am trying different dal recipes every time I make. It is a famous south Indian recipe. I made this with rasam one day. It is one of the finest spicy recipes. If you are making it for the first time, try to taste as you make to adjust to your spice level. This recipe was spicy, tasty and flavorful.

ChickenRoast-17

ChickenRoast-15

3.0 from 1 reviews
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Spicy Chicken Roast
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1 kg chicken roast
 
Ingredients
  • Chicken – 1kg, Cleaned and cut into small pieces.
  • Oil – 3 tbsp
  • Mustard seeds – ½ tsp
  • Onions – 3,sliced
  • Tomatoes – 2,sliced
  • Green chillies - 2
  • Ginger – 2 tbsp, chopped finely
  • Garlic – 6 cloves, minced
  • Yogurt – 3 tbsp
  • Turmeric powder – 1 tsp
  • Chopped coriander leaves – to garnish
    [to roast and grind]
  • Cinnamon – 1’’ stick
  • Cloves – 3
  • Cardamom – 4
  • Star anise -3
  • Fennel seeds – 2 tsp
  • Coriander seeds – 2 tsp
  • Pepper - 1 tbsp
  • Dry red chillies - 7
  • Cumin seeds – 2 tsp
Instructions
  1. Dry roast the ingredient under "to roast & grind" in medium to low flame. Grind them and keep it aside.

  2. Take 1 tbsp of grinded powder and just apply on the chicken and keep it aside for 10 minutes.
  3. In a pan, heat oil and add mustard seeds. When it crackles, add grinded powder.

  4. Now add onion, chillies and salt and sauté till golden brown. And then add ginger garlic paste and sauté for a minute.
  5. Now add tomato and fry till its mushy. Add the turmeric and sate till it is mushy.

  6. Now add yogurt and mix well. And add chicken, and stir well till the chicken is well blended with the spices.
  7. Do not add water, just close and keep in low flame and let it slow boil for 25-30 minutes. Don’t add more water, it may make it rubbery. And Chicken will ooze some water already.

  8. The chicken would have cooked well by now, mix well. See if the consistency is good for you. Or keep it open for 10 minutes and it will get roasted at the ends. (Check spice level as you add it, your spice level may differ).

  9. Add chopped coriander leaves and switch it off.
Notes
This is a spicy curry. If you dont want it dry, leave it before 5-10 minutes to make it a curry,
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Taste great with plain rice or paratha or roti or sambar.

ChickenRoast-16

Sweet and Spicy Garlic chicken Drumsticks

by 2 Comments

Sweetandspicychicken-13It is a great addition to our Halloween table or even for a game day. It’s loaded with garlic, sweet and heat. Spicy, crispy, sweet with ginger and garlic flavor.

Tomorrow is Halloween day and I wanted to do something dark, bloody and scary. I can imagine that you already started to plan menu for the party. But wait a minute, I can do it 😉 but I don’t think I will eat them. So I wanted to do something nice and change the name of it rather than the boring name! For instance devilishly hot chicken, bloody bad chicken, spooky spicy chicken, toasted witch skin 😉 and so on!

Sweetandspicychicken-12

This taste loads better than it looks. This one is so easy to prepare and you can prepare in bunches and they are so inexpensive to buy. There are so many recipes with chicken drumsticks. You can make sticky lime chicken drumsticks, orange chicken drumsticks, tandoori chicken and so on…Na na! Not on a Halloween day. So, I planned to do this.

The secret to super moist and tasty tender chicken is to brine the meat first with buttermilk and I have heard even whey is a very good option.  I did not brine this time, and still it is good.  Truly finger licking chicken, and also one of those dishes that don’t require too much standing nor spending time in the kitchen.

5.0 from 1 reviews
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Sweet and Spicy Garlic chicken Drumsticks
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4 drumsticks
 
Ingredients
  • Chicken Drumsticks – 4
  • Buttermilk – ½ cup
  • Breadcrumbs – ½ cup
  • Cornmeal – 2 tsp
  • Olive oil – 2 tsp
  • Flour – ¼ cup
  • Dried oregano – 1 tbsp
  • Salt – 1tbsp
  • Black pepper – 1 tsp
  • Paprika – 1 tsp
    Sauce:
  • Garlic cloves – 2, crushed
  • Ginger – 1 inch, crushed
  • Soy sauce – ½ cup
  • Lemon juice – 2 tbsp
  • Lemon zest – 1 tsp
  • Brown sugar – 1 tbsp
  • Honey – 2 tbsp
  • salt - 1 tsp
  • Chilli sauce – 2 tbsp
  • Chilli flakes - 2 tsp
  • Coriander leaves to garnish
Instructions
  1. Preheat the oven to 450 degrees. Line a baking sheet with foil and place a metal cooling rack on top if you have one, it can work without, too.
  2. Take a drumstick and make few deep cuts in each drumstick.Keep buttermilk in one bowl. Soak the chicken in the buttermilk.
  3. Take another bowl and mix the breadcrumbs, cornmeal, olive oil, paprika, oregano, salt and pepper. Remove the chicken one piece at a time, let the buttermilk drip off and gently press into this breadcrumb mixture.
  4. Place the chicken on the baking sheet and bake for ten minutes. After ten minutes, flip it to the other side and bake for 10 minutes.
  5. Meanwhile when the chicken bakes, mix all the ingredients nicely. Put the sauce in a skillet over medium low heat and let it simmer for a while.
  6. When the chicken is done, dip each piece in the sauce and return to the baking sheet. And bake for 5 minutes.
  7. Finally re-dip in that sauce and rest for two minutes and serve straight away with the garnish.
Notes
If you do not have buttermilk, you can use milk with spoonful of vinegar
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