Category: Chicken

Chicken roast


This blog has been gathering dust for more than a couple of years now. Although my passion for food has not deteriorated I have been too lazy to update the blog with recipes. My passion for food has infact increased by manifolds after moving out of India and trying out global cuisine. I have been experimenting a lot with food, clicking pictures as always but they never made it to the blog. Some time back I uploaded the pictures of food in Facebook and received a lot of recipe requests. I thought why not update the blog and share the link?

The first recipe that I jotted down after ages was this Chicken Roast flavoured with loads of Curry Leaves. This recipe has been adapted from the Kerala style chicken fry I learnt from a friend who is an awesome cook himself.

Half kilo chicken – cut into small pieces preferably bone in

Oil – 2-3 tbsp for frying

Grind together:

  • Red chillies – 5-6 ( add more if you like it hot)
  • Ginger – 1″ piece
  • Garlic – 5-6 cloves
  • Onion – 1 small or 1/2 medium (optional)
  • Curry leaves – 2 large handful
  • Salt


  1. Soak chicken in salt water overnight (in fridge)
  2. Next morning drain the water out, pat dry with kitchen towel and marinate in the ground masala.  Leave the chicken marinated in fridge for 1-2 hours.
  3. Heat 2-3 tbsp oil, add a few curry leaves, marinated chicken. Cook till all the chicken is cooked and dry.


  • You can completely skip the overnight soaking bit, and just marinate for half an hour in freezer if you are in a hurry. Still tastes great!
  • Instead of curry leaves, you can make it with kasuri methi.
  • If your chicken pieces are with skin and fat, add less oil initially as extra oil will ooze out while it’s cooking.

Kadai Chicken

I always lookout for new chicken curry recipes whenever there are guests coming over. For one, I like to experiment and secondly, to feed my blog. When Deepa of Hamaree Rasoi posted this, I was absolutely drooling over the dish. And she also wrote in that post that she had cooked this dish many times and each time the strike rate was 100%. She has some amazing collection of recipes, takes a lot of effort in presentation and her creativity brings out beautiful pics of the food she cooks. Every time she posts, I just wish if there could be a mechanism to eat right from the monitor. 
Coming to the recipe, I made it when we had 3 guests coming. I made the curry with a kilo of Chicken and there was no leftover, mind you. The bowl was clean. I took the above pic just before they arrived in a hurry and thought I’ll click later. That explains how delicious this dish is. Thanks Deepa for sharing your signature recipe.
Chicken – 1/2 kg, cut into medium pieces
Onions – 3 big, ground to paste
Garlic – 3-4 pods
Ginger – 1″ piece
Green Chillies – 2-3
Tomatoes – 3, ground to paste
Kasoori Methi – 2 tsp
Kashmiri Chilli Powder – 1 tsp
Coriander Powder – 1 tsp
Garam Masala – 1 tsp
Capsicum – 1, diced
Cream – 1/2 cup
Coriander leaves – 1 tbsp
Oil – 3 tbsp
For marination:
Curd – 3/4 cup
Garlic 5-6 pods
Ginger – 1″, chopped
Green chillies – 3-4
Red chilli powder – 1 tsp
Garam Masala – 1 tsp

1. Wash and pat dry the chicken pieces. Make a paste of ginger, garlic and green chillies with curd. Add all the ingredients called for in the marination. Mix well and keep aside for atleast half an hour.
2. Heat 2 tbsp oil in kadai and fry marinated chicken till all the curd liquid is soaked up and its crisp on the outside. Keep aside.
3. In the same kadai, add remaining oil and fry onion paste till raw smell disappears. 
4. Add ginger garlic paste and green chillies.
5. Add salt and stir well for another 5 mins.
6. Add tomato paste and fry till it leaves oil. Add red chilli powder, coriander powder and combine.
7. Add chopped capsicum, chicken, kasoori methi and sprinkle garam masala and combine.
8. Add 1/2 cup water if you want gravy. Cover and cook for 10 mins or till chicken is cooked.
9. Add cream, mix well and cook for 2 mins before removing from heat. 
10. Garnish with coriander leaves and serve with flavored rice or Indian bread.

I recently saw this recipe posted by Pree and mesmerized by the minimal ingredients which yielded such a beautiful outcome. It was love at first sight for me. When I actually set out to make it, I realized that Abbas is gonna wrinkle his nose at the sight of chicken dish without potatoes in it. Also, all of us need some gravy in a chicken dish unless it is fried and served along rice and dal. So I removed it from flame when it was in a semi-gravy condition. I had prepared this dish in meager quantity as it was my first time at cooking chicken without red chillies. But the dish got rave reviews by my ‘hard to impress’ critics – Ma and Abbas. Abbas asked me to prepare it again very soon. So I made it again after 2 days. And Ma came into the kitchen and asked me “Are you preparing the same dish that you prepared the other day?” When I nodded, she left the kitchen happily.

Chicken pieces – about 500 g, cut into medium sized pieces
Potatoes – 3 medium sized, peeled and cut into halves

Onion – 2, finely chopped
Green chilies – 8-10, halved lengthwise
Green chili paste – 1 tbsp (I substituted with green chilli sauce)
Ginger paste – 2 tbsp
Garlic paste – 1 tbsp
Coriander powder – 1 tsp
Turmeric powder – 1 tsp
Black cardamoms – 2-3
Bay leaves – 2
Mustard Oil – 4-5 tbsp (Substitute with any other cooking oil, I would highly recommend mustard oil though)
Salt – to taste

1. Heat oil in a pan. Add a pinch of turmeric powder and salt in the oil. Fry the potato pieces till they are golden brown from the outside. Remove from oil and keep aside.
2. Heat the remaining oil in a until almost smoking and add the onions, bay leaves and black cardamom to sauté till the onions are lightly browned. 
2. Now add slit green chillies and saute on medium heat for 4-5 mins.
3. Add chicken pieces and saute till they are well combined with onions and chillies. Also make sure they get well roasted to attain a light brown colour.
4. Now add ginger-garlic-green chilli paste, turmeric powder and coriander powder. Combine and saute till the raw smell goes off.
5. Add fried potatoes and salt. Combine.
6. Add half a cup or a full cup of water and pressure cook for 1 or 2 whistles.

1. When I prepared for the second time, I pounded 2 cardamoms, 1/2″ cinnamon and 2 cloves and added before cooking in pressure cooker.
2. I had shared this recipe with one of my ex-colleagues, a good friend, a big time foodie who cooks for pleasure. He made this today and said it was finger biting tasty! Well, he made a few changes like adding a pinch of sugar in mustard oil and Grinding a small bit of cinnamon along with ginger garlic green chillies. I will try these additions next time for sure.

Chicken 65

Talk about origins of Chicken 65 and there are so many stories which narrate the reason this dish got it’s name. Well, what’s in a name? Chicken 65 is a famous appetizer mostly in Southern India. And personally I prefer it to Chicken Manchurian as I love the flavour of curry leaves in this dish.
Recipe Source:
Ria’s Collection, her recipe source was Monica Bhide’s Modern Spice

Thick plain yogurt – 1 cup
Cornstarch – 2 tbsp
Ginger garlic paste – 1 tsp
Red chile powder – 1 tsp
Lemon/lime juice – 1 tbsp
Red food colouring – 2 drops
Salt to start – 1/4 tsp
Boneless chicken – 1 lb, cut into 2” pieces (Please avoid chicken breasts, use boneless skinless thighs or chicken tenders)
Oil for deep frying
For tempering:
Mustard seeds – 1 tsp
Green chilies – 4 small, finely chopped
Curry leaves – 20
Oil – 2 tbsp

1. In a large bowl, combine yogurt, cornstarch ,ginger garlic paste, chile powder,lemon juice, food colour & salt. Mix well. (The marinade will look pink now which will turn into a luscious red when the chicken is fried.) Add the chicken pieces and mix to combine.
2. Heat about 2 cups of oil in a deep saucepan. When the oil is hot but not smoking, add a few pieces of chicken and fry till they are crisp on the outside and cooked on the inside, 2-3 mins. Remove the pieces using a slotted spoon and drain on a paper towel. Continue until you are done with all the pieces.

3. Place chicken on a serving platter.

4. In a small pan/skillet, heat 2 tbsp oil and when it begins to shimmer, add the mustard seeds. When the seeds begin to sizzle, add the green chilies & curry leaves. Fry for about 30 secs. Pour over the chicken and serve.

Boneless chicken pieces lying in the freezer are life savers at times. It’s when I’m in no mood to chop or sauté and sweat in the kitchen for a long time. I just let rice and dal cook on stove top, while the frozen chicken pieces left to thaw. Spiced chicken meat balls like these add a special touch to the otherwise bland meal. I am absolutely in love with these balls ever since I first caught sight of them in Sailu’s blog. According to her, these balls could be grilled as well but I have always deep fried them. Try these, they are too easy to prepare and the blend of spices that go in are sure to create an outburst of flavours in your mouth when you munch on these balls!!!
1/2 kg boneless chicken pieces, cleaned and washed
8-10 fresh green chillis
1/4 kg onions finely sliced
8-10 fresh green chillis
5-6 dry red chillis (adjust according to your choice)
15-20 garlic flakes
3″ piece ginger chopped
small bunch coriander leaves, chopped
4 tbsps coriander seeds
1 1/2 tbsps cumin seeds
2″ cinnamon stick
3 green cardamoms
5-6 cloves
20 cashewnuts or you can add peanuts as well
salt to taste
oil for deep frying

1. Heat oil in a pan. Add the cumin seeds, coriander seeds, cardamom, cloves, cinnamom, red chillis and cashewnuts and stir for a minute till a nice aroma emanates the whole kitchen. Be careful not to burn the spices. Cool.
2. First grind the roasted ingredients along with ginger, garlic and green chillis to a coarse paste. Next add the chopped raw onions, coriander leaves, chicken and salt and grind further to form a smooth paste like shown in the picture above.
3. Add a tbsp of oil to the ground mixture and mix thoroughly before shaping into small lemon sized balls.
4. Heat oil for deep frying. Once it’s piping hot, reduce flame to medium and place these balls in the oil and fry them to a crisp, golden brown color.
5. Serve hot with tomato sauce or green chutney.

Chicken Anonymous

Whenever we bring home Chicken, I neatly classify the pieces under different heads. Chicken legs are separately placed for kids as they will turn into lollipops. Chicken breasts or the boneless pieces are kept aside for them to be later used for making appetizers. Liver and wings for making stew for children, and the rest of the pieces will be dunked into a spicy curry…
Boneless chicken pieces lying in the freezer come very handy during times when I have to rustle up good food in less time. I frequently go for Chicken Masala balls which require grinding few spices along with chicken, making balls out of the ground paste and deep frying them. Recently when I wanted something easy, tasty as well as something new. That was when my mind went through a flashback where Sindhu (sis) and I had made a starter out of prawns after watching it in a Kannada cookery show. I went ahead to prepare it by substituting prawns with boneless chicken strips (No idea what else I substituted). Abbas was bowled over by the taste. But when he asked me what was the name of the dish, (which he rarely asks) I was taken unawares. I am unable to recollect the name of the dish! Hence I christen it ‘Chicken Anonymous’??? Bless the lady who invented this, I only remember her face vaguely, but she had curly hair!!!
Boneless chicken – 1 cup (cut into bitesize pieces)
For marination:
Egg – 1
Cornflour – 1/4 tbsp
Dark soya sauce – 1 tsp
Pepper powder – to taste
Salt – to taste
For the sauce:

Garlic – 4-5 cloves, finely chopped
Green chillies – 2-3, finely chopped (as per spice tolerance, increase or decrease)
Curd – 1 cup
Curry leaves – 15 sprigs
Kasuri Methi – 1 tbsp

Green chilli sauce – 1/2 tbsp or as per spice tolerance
Soya sauce – 1 tsp
Maggi Cube – 1 nos
Green chillies – 2-3, finely chopped (as per spice tolerance, increase or decrease)

Green food colour – a pinch (optional)
Oil – for deep frying + 1tbsp for sauce

1. Marinate the chicken pieces with egg, pepper powder, salt, soya sauce and keep aside for 15 mins.
2. Deep fry in oil till golden brown and keep aside.

3. Beat together curd, green chilli sauce, soya sauce, maggi cube, kasuri methi, salt (soya sauce and maggi cubes have salt, so add salt after checking), colour(if using) and keep aside.
4. Heat a tbsp of oil in a pan. Add chopped garlic, green chillies, curry leaves and saute for a while.
5. Remove from flame, add curd mixture and fried chicken pieces. Combine. Place back on flame and cook until u get a desired consistency.

Chilly Chicken

One of the widely spread Indo-Chinese dishes and liked by most! I am lost for words today and hence let’s straight away dive into the recipe. This is inspired from Chaitrali’s ‘I-m-not-a-Chef’.
Boneless chicken – 1 cup (cut into bitesize pieces)
For marination:
Egg – 1
Cornflour – 1/4 tbsp
Dark soya sauce – 1 tsp
Pepper powder – to taste
Salt – to taste
For the sauce:
Garlic – 8-10 cloves, finely chopped
Onion – 1 medium sized, finely chopped or diced
Capsicum – 1 medium sized, finely chopped or diced
Red chilli sauce – 1/2 tbsp
Green chilli sauce – 1/2 tbsp
Soya sauce – 1 tsp
Cornflour – 1 tsp
Chicken / Vegetable Stock – 1/2 cup (I used Maggi Cube dissolved in 1/2 cup water)
Green chillies – 2-3, finely chopped (as per spice tolerance, increase or decrease)
Salt and sugar as required.
1. Marinate the chicken pieces with egg, pepper powder, salt, soya sauce and keep aside for 15 mins.
2. Deep fry in oil till golden brown and keep aside.
3. Heat a tbsp of oil in a pan. Add chopped garlic and saute for a while.
4. Then add green chillies and continue to saute.
5. Add onions and capsicum and continue to saute. Add all green chilli sauce, red chilli sauce and soya sauce and combine.
6. Add the fried chicken pieces and toss well. Add chicken stock.
7. Mix a tsp of cornflour in a little water and add.
8. Add salt and sugar and combine.
If you are serving this for a getogether, keep the fried chicken pieces and the sauce ready. Combine just before serving.

Chicken Vindaloo

I have quite a handsome number of items in my “Non-exhaustive To-do” list at any given point of time. How I wish there were more than 24 hours a day or perhaps only 6 hours at work and a mandatory holiday on Wednesdays. No, I don’t wish for weekends to be longer than 2 days. Coz I’m terrified at the thought of spending more than 2 days at home at a stretch. A Monday is always looked forward to as the Sun sets on Sunday. It marks the beginning of a new week and anticipation for Friday’s arrival.
This cycle came to a halt when I was carrying and my doc strictly enforced maternity leave on me about a month and a half before my due date. I was supposed to be on complete bed rest coz any more stress didn’t mean good to my twins. I was frustrated to the core with nothing to do… I started this blog to pen down my experience of this new found journey called ‘Motherhood’. I also would watch TV and note down recipes that fascinated me. Here is one of them. I don’t remember who or which programme it was. I have prepared this 3-4 times now and it turns out good, although the pics are not that appealing.
Chicken – ¼ kg
Onion – 1 cup, sliced
Ginger paste – ½ tsp
Garlic paste – ½ tsp
Mustard seeds – ½ tsp
Coriander seeds – ½ tsp
Cumin seeds – ½ tsp
Fenugreek seeds – ¼ tsp
Vinegar – 1 tsp
Chilli powder – 1 tsp
Coriander leaves – 3-4 strands
1.      Grind together ginger, garlic, mustard seeds, red chillies, fenugreek seeds, coriander seeds, cumin seeds to a smooth paste. Apply this paste and salt to chicken and keep aside.
2.      Heat oil and fry onions on a low heat till the onions turn dark and crispy. Take them out on a clean kitchen towel to remove all the extra oil. Grind to a paste along with vinegar.
3.      This is the dark paste that gives the color to the dish. Add this to the chicken and leave aside for 30 mins.
4.      Heat a little oil in thick bottomed pan/ Add the chicken with the marinade. Cook till chicken is tender and gravy is thickened.
5.      Garnish with coriander leaves. Serve hot with Indian bread.

Grilled Chicken

Having full chicken translates to ‘celebration’ for me. When in Chennai, I worked in Ascendas Tech Park. We were a gang of 5 people who named us ‘Foodie group’. I was the only one lady among a bunch of men. We would daily taste different dishes from different outlets. There came a time when we had almost tasted everything on each of their menus. There was this eatery called ‘San’s Kitchen’ famous for South Indian Non-veg specialities. They would serve Full Fried Chicken on Thursdays and we would longingly wait for it. When I saw this full grilled chicken on Jaya’s blog, I just couldn’t wait to try it at home. The only problem was that I got a big chicken and the top got slightly over roasted. Only thing I would change when I prepare this next is that I would get a baby chicken and follow the recipe.

1 baby chicken

For marination:
½ cup of yogurt
2 tsp of red pepper powder
2 tsp of red pepper flakes
1 tsp of turmeric powder
2 tsp of cumin powder
2 tsp of coriander powder
3 tsp of Shaan Shekh kabab masala powder
1 tsp of dried thyme or any other herb
2 tbs of cooking oil
Salt as per taste
Mix all the dry ingredients in a bowl with yogurt.Whisk in gently till they blend well.

For the stuffing:
2 slices of whole wheat bread made into crumbs
1 bunch of spring onions chopped finely
1 tsp of red pepper powder
2 fat garlic chopped finely
Salt as per taste

1. Wash the chicken well in lukewarm water specially inside the cavity.
2. Make the marination: whisk in cumin+coriander+red pepper +turmeric+shekh Kabab masala+dried thyme+red pepper flakes +salt as per taste in yogurt very well.
3. Generously rub it all over the chicken and also to inside the cavity of chicken. Keep refrigerated overnight. (Please do not skip this stage for making roasted stuffed chicken.)
4.Chop spring onions and garlic and then add in red pepper powder,salt and rest of the marination of chicken.
5. Stuff this mixture inside chicken cavity. You may tie or sew the chicken with thread so that the stuffing don’t come out.
6. Preheat oven at 190 deg Celcius for 2mints.
7. Line a roasting tray with foil and then place the chicken stuffed over it. Place in the second shelf of the oven.Bake it for 45 mints without skin and if the chicken has skin, then add in more 4-5 mints. Half way thro ,take out chicken and bast/brush it with some oil.

You may use any stuffing also, I have used many times celery+mushroom or mushroom+bell pepper as stuffing for the chicken.

Methi Murg

This is one of those dishes that has been lying in my drafts for ages. Dunno why it neever got posted. Now that I’m struggling hard to make appearances in the blogging world, this draft comes to my rescue. The recipe is from Sailu’s blog. Whenever I wanna try a new variety of chicken dish, I turn to Sailu and her recipes never fail me. I had prepared this on Abbas’ birthday this year and many more times then on. Every time I have got rave reviews coz it’s unique flavour bowls over anyone who tastes it. Mindblowing combination of methi leaves and spices, best way to promote consumption of greens by adding them in a Chicken curry that people hardly deny eating. This recipe sure is a keeper.

1 kg chicken, washed and cut into medium sized pieces
1 cup packed fresh methi leaves, add little salt+sugar+water, keep aside for 15 mts and squeeze out water
2 large onions, sliced, saute in a tbsp of oil till brown and cool
1 tsp green chilli paste (2-3 green chillis)
3/4 tbsp ginger garlic paste
1 tomato, pureed
1/4 cup yogurt
large pinch turmeric pwd
3/4 tsp red chilli pwd
1 tsp coriander pwd
1/2 tsp cumin pwd
garam masala pwd (2 cloves, 1″ cinnamon, 1 elaichi)
salt to taste
7-8 cashewnuts, soak in warm water and make paste
2 tbsps oil

1. Make a paste of browned onions and curd. Keep aside.
2. Heat 2 tsps oil in a cooking vessel, add the methi leaves and saute for 7-8 mts or till they turn crisp. Remove and keep aside.
3. Heat the remaining oil in the same vessel, add ginger garlic paste and green chilli paste and saute for 3-4 mts. Add turmeric pwd, red chilli pwd, cumin pwd and coriander pwd and combine.
4. Add the tomato puree and cook for 3 mts. Add the onion-curd paste and cook for another 3 mts.
5. Add the chicken pieces and combine well. Cook on medium high flame for 3-4 mts. Reduce flame, place lid and let the chicken cook till three fourth done.
6. Add the cashewnut paste, garam masala pwd and sauteed methi leaves and combine well. Add few tbsps of water if necessary at this point of time. Cook till the chicken turns soft and you get the gravy consistency of your choice. It should be a thick creamy gravy.
7. Turn off heat and serve hot with white rice, biryani, flavored rice or rotis.