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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

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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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Coconut Butter Chicken Roast

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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 Stir Fry Egg Noodles

by 15 Comments

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Today I am going to make one of the best Asian street food. I would like to visit there just to smell the delicious food in every small street there and also the Asian staple food, Noodles. If you learn to cook the noodles properly, you will be surprised how quick and easy you can make a delicious dinner. For the past two days, I did not get some time to post. I wanted to make it a point that at least I should post every alternative days. But I am so tired after the long day;) I just doze off staring at my screen. 😀 So I am trying to make very quick recipes.

This dish is sneakily easy. 30 minutes to finish 🙂 and you are done 🙂 you can use any vegetable that gets wasted in your refrigerator. Open it 😉 there will be something!





When you buy one chicken breast and try this recipe, it can easily serve two – three persons. This dish contains even distribution of noodles, garlic, chicken, broccoli, shredded carrot and egg. Lovely!  Make your dish with 1/3 rd noodles, 1/3rd vegetables and 1/3rd protein (chicken). This dish taken minutes to do, but my suggestion is to keep it organized so u can pull them in finger tips.

It looks colorful and very appetizing 🙂 Send me/ tag me if you make this recipe 🙂 I will be extremely happy to see your beautiful and colorful food 🙂



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CHICKEN STIR FRY EGG NOODLES
Author: 
Recipe type: Main
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Soy Honey sauce -
  • Ground black pepper corns.
  • Soy sauce – 3 tbsp
  • Black pepper corns – ½ tbsp. freshly grounded
  • Honey – 2 tbsp
    [other]
  • Noodles
  • Oil – 2 tbsp
  • Chicken Breast – 1
  • Garlic – 3 cloves
  • Ginger – 1 inch piece
  • Broccoli – 1 cup
  • Carrot – ½ cup shredded
  • Red chilli – 3 broken
  • Salt – very little ( as soy sauce has salt)
  • Pepper – a pinch
  • Egg - 2
  • Sesame seeds – to garnish
  • Scallions – to garnish (green part)
  • Lemon juice – Fresh to granish
Instructions
  1. Bring a large pot of water to boil, add the instant noodles and cook for two – three minutes. Drain them and rinse with cold water. This removes the starch and helps them stir fry.
  2. Mix the ingredients under “soy honey sauce”. And keep aside.
  3. Chop your garlic and ginger thin, the thinner the garlic and ginger, the crispier the taste. And chop your broccoli and slice them down. Shred ½ cup of carrot.
  4. Take the chicken breast, slice the fillet off. You need nice and thin strips of chicken. So, keep your chicken flat on the board, slice them half on the middle as shown. This is called butterfly in the chicken. Hehehe! Take a rolling pin, roll over it and flatten it. The thinner the slice, the crispier it is. Now take the chicken breast, slice them into thin strips.
  5. Heat 1 tbsp oil on a hat pan/wok on a medium flame, add the red chillies and stir well for a minute. Add the chicken, some salt (add less salt, as soy sauce has some salt) and pepper. When it’s mixed, get the garlic in. If you cut both in thin strips, it takes same time to cook.
  6. When it gets crispy and little brown, add the broccoli and shredded carrots into it. You don’t have to boil them. That crunchy effect elevates the taste. Mix it well for a minute. And add soy-honey sauce to it. Mix well and pour this mixture onto a bowl and keep it aside.
  7. Break two eggs and give that really good whisk.
  8. Use the same pan you used before. Wipe it with tissue and add 2 tsp of oil into it. Pour the whisked egg on it, season with little salt and pepper. Drop the noodles on it and give a quick stir. Add the stir fry chicken and vegetables. Bring them all together.
  9. Season with sesame seeds, chopped scallions juice and squeeze little fresh lemon juice.
Notes
1. Do note that the thin strips of chicken makes the chicken crispy and enhances the taste of this dish.
2. You can replace chicken with tofu and make this dish vegetarian stir-fry noodles.
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