Chicken 65

Ingredients
1.Boneless chicken pieces - 2cups(cut into small pieces)
2.Ginger Garlic paste - 1tsp
3.Egg-1
4.Pepper powder - 1/2tsp+1/2tsp
5.salt - to taste
6.Chilli Powder - 1/4tsp
7.Curd - 3/4cup
8.Green chillies - 3
9.Curry leaves - 10
10.Jeera - 1/4tsp
11.Food color (Red) - pinch
12.Oil - for deep frying
13.Corn flour or corn starch - 1 1/2Tbsp
14.Maida - 1Tbsp


Method
1.Heat oil in a deep frying pan.
2.In a bowl add cubed chicken pieces,ginger garlic paste,egg,1/2tsp pepper powder,red chilli powder,salt,corn flour,maida and mix well.
3.Once the oil gets hot,slowly drop the chicken pieces and  fry till it changes the color.
4.Remove from the oil and place it on to the plate.
5. Heat 1tsp oil in a pan.Add jeera,once it starts spluttering,add green chillies,curry leaves and fry.Now add curd,salt,pepper powder,food color and mix well.Once the curd mixture starts boiling add fried chicken pieces and cook in medium flame by mixing gently till the curd coats to the chicken.
6.Turn off the flame and serve warm.

Chicken fried rice

Ingredients

1.Boneless chicken pieces - 1cup(cut into length wise)

2.Pepper powder - 2tbsp

3.Ginger garlic paste - 2tbsp

4.Salt -  to taste

5.Soya sauce - 3tbsp

6.Green beans - 1/4 cup

7.Carrots (julienne) - 1/4 cup

8.Cabbage (julienne) - 1/4 cup

9.Cooked rice - 3cups

10.Oil - 2tbsp

Method

1.Boil the chicken with salt,1tsp ginger garlic paste,pepper powder till it becomes soft.
2.Cut the vegetables and keep this aside.
3.Heat oil in a pan.Add ginger garlic paste and fry till it reduces raw smell.
4.Saute vegetables and fry for 2mts.Vegetables should retain its crunchiness and texture.
5.Add boiled chicken and saute for 1mt.Add soy sauce,salt,pepper powder and saute well.
6.Finally add cooked rice and mix till the soy sauce coats well to the vegetables.

Chettinad chicken

Ingredients

1.Chicken - 2 pounds(wash and cut into bite size pieces)

2.Shallots - 30

3.Curry leaves - few sprigs

4.Salt - to taste

5.Turmeric powder -1/2 tsp

6.Red chilli powder -1 1/2 tsp

7.Coconut milk - 4tbsp

To make into coarse paste

1.Ginger - 2tbsp(peeled and finely chopped)

2.Garlic - 4(finely chopped)

Dry roast and make into fine powder

1.Coriander seeds - 1tbsp

2.Cumin seeds -1tsp

3.Dry red chillies - 6

4.Fennel seeds - 1tsp

5.Cardamom  - 5

6.Cloves - 4

7.Shredded fresh coconut - 1/4 cup

8.Cinnamon - 1 medium stick

9.Black cardamom - 1

10.Poppy seeds - 1tbsp

Method

1.Heat oil in a pressure cooker.Add chopped shallots,curry leaves and fry till the onions turn into nice color.

2.Add curry leaves,ginger garlic paste and fry for 1minute.

3.Add chicken pieces ,turmeric powder,salt,red chilli powder and mix well to the chicken.Turn the flame into medium and cook for 3mts.

4.Add coconut milk and mix well  and cook in medium high flame.

5.In the mean time dry roast all the spices under dry roast section and make into fine powder.

6.Add this masala to chicken and mix well  till the masala powder coats well to the chicken.Add 1/2 cup water and pressure cook in high flame for 3mts and reduce flame to medium and cook for 5mts.Turn off the flame.

7.Remove the lid once the pressure releases and transfer it to the bowl.
8.Serve with rice or chapatti.

Notes 

1.Do not add more coconut than the above mentioned quantity.

2. Add more water if necessary to cook chicken.

Quick and easy Pressure cooker Chicken Biryani

 

Ingredients

1.Basmathi rice - 2 1/2 cup

2.Chicken - 1kg(cut into medium pieces)

3.Onion - 1(sliced)

4.Tomato - 1(chopped)

5.Salt - to taste

6.Turmeric powder - 1/2 tsp

7.Red chilli Powder -2 1/2 tsp

8.Coriander Powder - 1 1/2tsp

9.Garam Masala - 1tsp

10.Ginger Garlic paste - 2tbsp

11.Oil - 1tbsp

12.Thick curd - 2tbsp

13.Green chillies - 4(slit in center)

14.Coriander leaves - 1/2 cup(chopped) 
15.Pudina leaves - 1/2 cup(chopped)
16.Lemon Juice - 1tbsp(optional)

Method

1.Marinate chicken with turmeric powder,salt,curd,coriander powder,red chilli powder,lemon juice and ginger garlic paste for 30mts to 1 hour.

2.Pressure cook the marinated chicken by adding 2tbsp water for 5mts.

3.Remove the lid and you will see water from cooked chicken.Turn on the flame into high and cook.Once water from chicken starts boiling add chopped onions,tomato,coriander leaves,mint leaves,oil,Garam masala to the chicken and cook for 4mts.You will observe the water from the chicken turns into slightly thick gravy .

4.Add 2 and half cups water and bring to boil.Adjust salt.Once the water starts boiling add  basmathi rice to the water and pressure cook in high flame for 5mts.Reduce flame to medium and cook for 3mts.Turn off the flame.

5.Once the pressure releases remove lid and transfer it into the bowl.

6.Serve with raita or your choice of dish.

 Notes
You can use ghee in place of oil.

Coconut milk Chicken curry

 

Ingredients

1.Chicken - 1whole(cut into bite size pieces)

2.Onion - 1(chopped)

3.Tomato - 2 medium(chopped)

4.Poppy seeds - 1tbsp

5.almonds slices - 2tsp

6.Milk - 2tbsp

7.Coconut milk - 2cups

8.Oil - 4tbsp

9.Red chilli powder - 2tsp

10.Coriander powder - 1 1/2tsp

11.Jeera powder - 1/2 tsp

12.Ginger garlic paste - 2tsp

13.Turmeric powder - 1tsp

14.Salt - to taste

 

Method

1.Marinate chicken with gingergarlic paste,salt,red chilli powder and turmeric powder for 20mts.

2.Soak poppy seeds in milk for 20mts and make a paste with almonds.Keep it aside.

3.In a pan add oil and heat it.Add chopped onions and fry for 2mts.Add tomatoes to this and fry till it becomes soft.

4.Add marinated chicken and cook in high flame for 2mts.Add turmeric powder,coriander powder,jeera powder and cook in medium high flame for 5mts.

5.Add coconut milk ,poppy seeds and almond paste to the chicken.Cook in medium flame for 20mts till chicken becomes soft and gravy becomes thick.

 6.Serve with rice or roti.