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Prawn Ghee Pepper Masala/ Eral Thokku

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PrawnMasala-3Prawn is cooked with the spices and ghee 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 prawn finally in many of my curry recipes. But this one I cooked the prawn in ghee and coconut from start. I used ghee (Indian clarified butter) here. But you can use unsalted butter also.

Its been long since I made something with prawn. Finally got a chance last month to make it. I used to post a lot of recipes before and I am not actually that active like before. I am trying to cope up and lets see how it goes. I guess I should consider more professional than personal.

You can use them as a Starter and it also taste great with   Lamb Biryani, Chicken  Biryani, Peas pulao, Naan, paratha,  or mix it with plain rice and its heaven on earth!

Other favorite similar recipes: Spicy Prawn Thokku, Spicy Tomato Thokku, shrimp Biryani, pavakkai thokku, home style fish curry

PrawnMasala

4.3 from 4 reviews
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Prawn Ghee Pepper Roast/ Eral Thokku
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1.5 cups
 
Ingredients
  • Ghee – 1 tbsp
  • Oil – 1 tbsp
  • Onion – 1 medium, finely chopped, (1 cup)
  • Green chilli – 2 small, finely chopped
  • Ginger – 2 inch, finely chopped
  • Garlic – 6, finely chopped
  • Coconut – 2 tbsp, grated
  • Tomato – 1 small, finely chopped
  • Turmeric powder – ½ tsp
  • Red chilli powder – 1 tsp
  • Garam Masala - 1 tsp
  • Prawn – 3 cups
  • Lemon wedges and coriander leaves to garnish

    To Roast & Grind:
  • Coriander seeds – 1 tbsp
  • Fennel Seeds – 1 tbsp
  • Whole Red Chilli – 3
  • Pepper balls - 8
  • Cumin seeds – ½ tbsp
  • Shallots – 4 small
  • Coriander leaves – 2 tbsp
  • Curry leaves – 10
Instructions
  1. Dry roast the ingredient under "to roast & grind" in medium to low flame. Grind them with a spoon of water and keep it aside.

  2. In a pan, heat oil, ghee, and when heated add onion, ginger, garlic, chillies, coconut and salt and sauté till golden brown.

  3. Now add tomato and fry till its mushy. Add the turmeric, blended spice masala, red chilli powder and sauté for 5 minutes in medium to low flame till it oozes out oil. Check for salt and add more if needed.

  4. Add clean prawn, and stir well till the prawn is well blended with the spices.
  5. Add ½ cup of water and mix well. Close for 5 minutes.

  6. The prawn 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).

  7. Add chopped coriander leaves, switch it off and squeeze some lemon.
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PrawnMasala-4

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.

ChickenDrumstickMAsala-6

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.

SpicyDryChickenRoast-9

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

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