Pan fried Tandoori Chicken / Tandoori Chicken Stove Top

Tandoori chicken is a delicious non-veg starter and one of the most popular dishes from India. This mouthwatering variety is a sure hit for parties (of course, for non-vegetarians).

 This recipe is to make Tandoori Chicken without using Oven or Grill, but with a Pan.

Try this out and enjoy!

 Ingredients:

Chicken legs / Drumsticks – 8 to 10 pieces 

First marination: 

Salt – As required

Lemon juice - 1½ tbsp 

Second marination: 

Ginger-garlic paste - 1½ tsp 

Turmeric powder - ½ tsp 

Kashmiri Red Chilli Powder – 1 to 1½ tsp

Corriander powder - 1 tsp 

Garam masala powder - 1 tsp 

Yogurt - 2 tbsp 

Kasuri methi - a big pinch 

Butter – 1 or 2 tbsp 

Salt – If needed 

Red food colour - a pinch (optional) 

Directions:

Clean the chicken legs and make slits on each piece. Rub it with salt and 1 tbsp lemon juice; Keep aside for 15 mins.

To marinate; mix yogurt / curd (without water), turmeric powder, red chili powder, coriander powder, ginger garlic paste, garam masala powder.

Apply this mixture over the chicken pieces and allow to marinate for 4 to 5 hours, preferably overnight in refrigerator.

Heat butter in a pan, once it started melting Place the chicken pieces over that.

Allow to cook for 2 to 3 minutes and flip the pieces; again cook for another 2 minutes.

Close the pan with the lid and allow to cook in low to medium flame for 10 minutes.

Take out the lid and allow to cook till the water dries up. 

Tandoori Chicken is ready to serve now.

Serve with onion rings and lemon wedges.

Note:

Adjust spice level to suit your taste.

Chicken Xacuti / Goan Chicken Curry

This recipe is my entry to the event "Shhh!!! Cooking Secretly" challenge conducted by Mayuri Patel of Mayuri's Jikoni.  For the month of January, I have paired with Vidya Narayan of " Masala chilli " and the ingredients given by her are coconut and cumin.

We planned to try Goan cuisine with the given ingredients.  

Seafood, coconut, spices and rice are main ingredients of this cuisine.

After I explored many recipes, I want to this try this exotic chicken xacuti recipe from the vast goan cuisine.  It was a lip smacking and aromatic gravy.

Chicken Xacuti ( also known as chacuti in Portuguese) is one of the popular dish from Goan cuisine. This dish has wonderful blend of spices, red chilli and coconut. 

Instead of chicken, you can try this using vegetables,prawn or mutton too.

Try and enjoy this  goan delicacy with your family members!

                          

PREP TIME

20 min

COOK TIME

20  mins

TOTAL TIME 

40 mins

                                                                                                                                                   

Recipe for Chicken Xacuti

Recipe type: Main course

Cuisine: Goa

Serves: 4 persons (approximately)

Ingredients:

Chicken - 800 gms
Onion - 1 large(finely chopped)
Turmeric powder - ½  tsp

Tamarind water - 2 to 3 tablespoon
Salt - as reqired

Coconut oil - 2 to 3 tablesppon

For the Xacuti masala
Coriander seeds - 2 tbsp
Dry red chillies - 5 to 8 nos (preferably kashmiri red chillies)
Peppercorns - 1
Fennel seeds - 1 tsp
Cumin seeds - 1 tsp
Cinnamon sticks - 1
Cloves - 3
Star anise - 3
Coconut - 1 to 1 ½ cup

Grind it along with ginger 1" paste and garlic cloves - 4 to 6

Spicy Chicken Drumstick Fry - South Indian Style

This chicken drumstick fry is a popular starter among non-vegetarians.  It is marinated with Indian aromatic spices and deep fried in oil. I am sure its a crowd pleaser and perfect for parties / get together.

Though I prefer baked / grilled chicken; once in a while we can treat our kids with deep fried ones!

So what are you waiting for? Try this crispy and spicy chicken; enjoy your weekend!

Ingredients:

Chicken legs - 8
Ginger garlic paste - 2 tsp
Turmeric powder - ¼ tsp
Red chilli powder - 1 to 1½ tsp
Coriander powder - ¾ to 1 tsp
Pepper powder - ¼ tsp
Garam masala powder - ½ tsp
Lemon juice - juice from ½ lemon
Rice flour - 1 tbsp
Red food colour - a pinch (optional)
Salt - to taste
Curry leaves - 1 or 2 sprig

Spicy Capsicum Chicken Sandwich

Here is a yummy & filling sandwich recipe using capsicum chicken curry.  It is also perfect food to pack for the kids school / picnic lunch box.  I tried this for my sons; both of them liked it very much.

Ingredients:

Capsicum chicken curry - 1 cup
Wheat / white bread - 4 to 6
Tomato Ketchup - 2 or 3 tsp
Butter - for toasting the bread

Capsicum Chicken Curry - Indian Style

This is a simple & tasty, semi dry chicken curry with capsicum.  Capsicum gives a unique taste to this dish and it goes well chapathi, roti;  also best stuffing for sandwiches!

Ingredients:

Chicken - ½ kg (boneless)

Capsicum - 1(de-seeded, chopped)
Onion - 2 (finely chopped)

Tomato - 1 (finely chopped)
Ginger garlic paste - 1½ tsp
Turmeric powder - ½ tsp
Chilli powder - 1 tsp
Coriander powder -  1 to 1½ tsp

Garam masala powder - ½ tsp

Coriander leaves - 1 tbsp(finely chopped)
Salt - as required

For Seasoning:
Oil - 1 or 2 tbsp

Cumin seeds - 1 tsp

Dum Ka Chicken / Hyderabadi Dum Ka Murgh

Dum ka Murgh / Chicken is a very aromatic and also a popular hyderabadi special recipe; prepared using chicken, many aromatic spices, cashews / almonds paste, curd and fried onions; slow cooked in "Dum Style".

I have adapted this recipe from the famous chef Vahrehvah. This gravy is easy to cook and so delicious with the mild sour taste of yogurt.

This suits well with any flavored rice or with any Indian flat bread.

Do try this and give your feedback.

Ingredients:

Chicken - 800 grams to 1 kg (cleaned and cut)
Curd - 1 cup, well beaten
Onion - 2 (sliced lengthwise)
Green chilli - 5 to 6 ( chopped into small pieces)
Ginger garlic paste - 1 tbsp
Shah jeera - ½ tsp 
Turmeric powder - ½ tsp 
Kashmiri red chili powder - 1 to 1½ tsp 
Corriander powder - 1 tbsp 
Cumin powder - ½ tsp 
Cinnamon - 2 to 3 pieces
Cloves - 5 to 6
Cardamom - 3 to 4
Mint leaves - 2 tbsp(chopped)
Coriander leaves - 2 tbsp(chopped) 
Oil - 2 to 3 tbsp
Whole wheat or atta dough - to seal the pan

To Grind:
Cashew nuts or Almonds - ¼ cup

Chicken & Mayonnaise Sandwich / Chicken Mayo Sandwich

Here is a tasty and easy to prepare sandwich prepared with chicken and mayonnaise as the main ingredient.

Both kids and adults will love this delicious sandwich and perfect to pack for kids lunch / snack box!

Ingredients:

Chicken - 250 grams
Wheat / Wheat bread - 4 to 6
Lettuce leaves – 1 to 2 (tear into small pieces)
Mayonnaise – 4 to 5  tbsp
Tomato ketchup or hot sauce -1 tsp (optional)
Salt - to taste
Pepper – to taste
Spring onion white part / Onion – 2 tsp finely chopped
Butter – to toast

Spicy Chicken Balls / Kola Urundai / Chicken Kola Urundai /சிக்கன் கோலா உருண்டை - South Indian Style

A yummy twist to the chettinad special kola urundai by using chicken instead of meat!

 I am sure it is going to be a treat for chicken lovers especially kids!

You can have this tasty chicken balls as a snack or side-dish for meals. Try this and give your feedback.

Chicken Masala Pasta / Spicy Masala Pasta- Indian Style

Here is a spicy variation of pasta preparation suitable for Indian palate.   This is a tasty &  filling meal, ideal for lunch box and picnics and now this has become my sons favourite!

Ingredients:

Macaroni pasta - 1 cup
Chicken - 150 grams( cut into bite size pieces)
Onion - 1( finely chopped)
Tomato - 1 (finely chopped)
Ginger&garlic paste - 1 tsp

Red chilli powder - ½ tsp
Coriander powder - ¾ tsp
Garam masala powder - ½  tsp

Turmeric powder - ¼ tsp
Tomato Ketchup - 2 to 3 tsp(optional)
Coriander leaves - 2 tsp ( finely chopped)
Oil - 1 or 2  tbsp

Salt - to taste

Chicken Fry / Kozhi Varuval / கோழி வறுவல்

Try this lip smacking, Tamilnadu style spicy chicken fry. This preparation is favorite of our family. Don't forget to check my other chicken recipes!

Ingredients:

Chicken - ½  kg 
Onion - 2 (Cut lengthwise)
Green chillies - 2
Ginger garlic paste - 1½  tsp
Turmeric powder - ½ tsp
Chilli  powder - 1 tsp
Coriander powder -1 ½ tsp
Pepper powder - 1 tsp
Salt -  as required

To Grind:
Grated coconut - ¼ cup
Saunf / fennel seeds - ½ tspFor Seasoning:
Oil - 1 or 2 tbsp
Cinnamon - 1
Cloves - 3
Cardamom - 2
Curry leaves - 1 sprig

Mint Chicken (Pudina Chicken) / Mint Chicken Masala - Indian Style

This is a simple and also a delicious semi dry chicken preparation flavored with mint; which I learned from my mom. Every body in my family loved this. Try this out and enjoy!

Serves - 3 to 4 persons

Ingredients:

Chicken - ½ kg
Onion - 1 (finely chopped)
Tomato - 1(finely chopped)
Ginger garlic paste - 1 tsp
Turmeric powder - ½ tsp
Red chilli powder - ¾ - 1 tsp
Pepper powder - ½ - 1 tsp
Salt - to taste

To Grind:

Mint leaves - 1 handful

Green chilies  - 2

For Seasoning:

Cinnamon - 1" piece
Cloves -  3
Bay leaf - 1

Directions:

Tandoori Chicken Legs / Tandoori Chicken

Tandoori chicken is a tasty and popular dish from India.  This mouthwatering starter is a sure hit for parties (of course, for non - vegetarians).  Try this out and enjoy!

Ingredients:

Chicken legs  / Drumsticks - 10

For marinating:

Ginger-garlic paste - 1½ tsp
Turmeric powder - ½ tsp
Red chilli Powder - 1½ tsp
Corriander powder - 1 tsp
Cumin powder - ¾ tsp
Garam masala powder - 1 tsp
Yogurt - 2 to 3 tbsp
Salt - to taste
Red food colour - a pinch (optional)
Lemon juice - 1½ tbsp 

Kasuri methi - a big pinch
Oil - 1 tbsp

For basting / brushing:
Extra virgin olive oil or Butter

Directions:

Clean the chicken legs and make slits on each piece.  Rub it with salt and 1 tbsp lemon juice; Keep aside for ½ an hour. 

Chettinad Pepper Chicken Masala

This semi dry pepper chicken masala from chettinad cuisine is a great treat for spice lovers. I learnt this recipe from a chef who is specialized in chettinad cuisine.

Ingredients

Chicken (bone - in) - 800 grams (clean and cut into medium sized pieces)

Onion - 3 (Finely chopped)

Tomato - 2 (finely chopped)

Ginger garlic paste - 1 tbsp

Turmeric powder - ½ tsp

Red chilli powder - 1 tsp

Corriander powder - 2 tsp

Hot Water – ½ to 1 cup (As required)

To Temper:

Cinnamon -2 medium sized sticks

Cloves – 2

Star anise - 1

Curry leaves - 2 sprig

Bay leave - 1

Oil – 1 to 2 tbsp

Kalpasi – little

Red chillies – 1 or 2

Dry roast  and Grind:

Pepper - 3 tsp

Cumin seeds – 1 ½ tsp

Saunf (Fennel Seeds) - 1½ tsp

Directions:

Marinate the chicken with turmeric powder, red chilli powder and coriander powder; keep aside.

Dry roast and grind the pepper, cumin seeds and saunf to a coarse powder; keep aside.

Heat oil in a kadai; add all the ingredients under “To Temper”.

After it crackles, add the onions. Saute till the colour changes and then add ginger, garlic paste, tomato and Salt. Saute till tomato becomes soft. 

Fry till the tomato melts. Now add the marinated chicken and mix well .

Close the lid and allow to cook till the chicken is done (no need to add water as chicken leaves enough water to cook).  If you find it dry add  ½  - 1 cup of hot water.

Once the chicken becomes soft and the mixture becomes thick in consistency, add the “dry roasted powder” and mix well.

Garnish with coriander leaves and serve hot.

Note:

Adjust the water quantity and spice level according to your taste.  If you want to make dry version reduce the onion and tomato quantity.

Chicken Cutlet / Minced Chicken Cutlet

Cutlets are usually served as a starter or evening snack.  Here is an Indian version full of aromatic spices.

Yield : 10 medium size cutlets

Ingredients:

Minced chicken – 250 grams
Potato – 2 medium sizes (boiled and mashed)
Onion – 1 big (finely chopped)
Pepper powder – ½ tsp
Red chilli powder – ½ tsp
Garam masala powder - ½ to ¾ tsp
Turmeric powder – ¼ tsp
Tomato sauce – 1 tsp
Corriander leaves – 2 tsp(finely chopped)

To Grind:
Ginger -1“ piece
Garlic - 5 to 6 pods
Green chillies – 1 or 2

Others:

Oil – for deep frying
Bread crumbs – 1½ to 2 cups
All purpose flour / Corn flour - 2 tbsp

Directions:

Heat oil in a pan; add the finely chopped onions and saute till the colour changes.

Then, add grounded paste; Saute for a minute.

Now add minced chicken, turmeric powder, pepper powder, red chilli powder and salt. Sauté well.

After it is done add tomato sauce, corriander leaves. Fry for a second and switch off the gas.

Transfer this chicken mixture and mashed potatoes into a bowl, mix well. (add little breadcrumbs to reduce the water content in the potato chicken mixture, if needed).

Taste a little at this stage to add if anything you feel is less.  Roll the mixture into balls and shape as you like.

Take a separate bowl; mix all purpose flour / cornflour and water to a batter consistency (this batter should neither be thick nor thin).

Now dip the shaped cutlets in flour mixture and roll in the bread crumbs.

Deep fry it in oil, till both the sides turn golden brown.

To make it a low calorie snack, shallow fry that.  Repeat the same for other cutlets.

Serve hot with tomato ketchup.

Note:

You may replace egg for coating instead of cornflour / all purpose flour.

You can also prepare the mixture and keep it ready in the refrigerator (but not more than a day) so that you can just take it out and fry to treat your guests with a hot snack.