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Ingredients for Chicken Fry Chicken - 1 kg (cleaned and cut into medium pieces) Black pepper - 2 tbsp Chilly powder - 1 tbsp Garlic pods - 4 nos (chopped) Ginger - 1 large piece (chopped) Turmeric powder - 1 tsp Salt - As reqd Curry leaves - 2 sprigs Green chillies - 2 nos (slit) Onion - 2 nos (thinly sliced) Oil - 2 cups
3)Leave it for 30 mins or more. 4)Shallow fry the fish in oil. :- Fish Fry is ready :- Serve fish fry hot with rice
1 kg: Meat 750 gm: Semi cooked rice Sauted brown onions to taste 1 tbsp: Ginger garlic paste 1 tbsp: Red chilli paste 1 tbsp: Green chilli paste tbsp: Cardamom powder 3-4 sticks: Cinnamon 1 tbsp: Cumin seeds 4-5: Cloves 2 tbsp: Lemon juice 250 gm: Curd 4 tbsp: Clarified butter A pinch: Mace Mint leaves to taste 1 tsp: Saffron cup: Water 1 tbsp: Salt cup: Oil
Method
1. Clean the meat. 2. Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sauted brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well. 3. Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well. 4. Now apply sticky dough on the sides of the pan. 5. Cover with lid to seal it and cook for about 25 minutes. 6. Hyderabadi Biryani is ready to eat. 7. Garnish with boiled eggs, sliced carrot and cucumber. 8. Serve hot.
Chettinadu chicken
Ingredients
1 kg: Chicken 1 1/2 cup: Onion 1 cup: Tomato 20 cloves: Garlic 1 big piece: Ginger 2 tsp: Pepper 2 tsp: Cumin seeds 2 tsp: Fennel (Jeera) cup: Coriander Powder small cup: Chilli Powder Cloves (lavangam) as required Tamarind as required Salt to taste 5 tsp: Oil
Method
1. Wash the chicken and cut to pieces. 2. Mince garlic and ginger. 3. Powder pepper, cumin seeds and fennel(PERUNSEERAKAM) together. 4. Fry the powders lightly and keep aside. 5. Season cloves in oil in a frying pan, add onion and tomato. 6. Saut well adding minced garlic and ginger. 7. Add chicken with little turmeric powder and cook for 10 minutes. 8. Add chilli /coriander powders, salt and mix well. 9. Pour 4 cups of water and boil. 10. When chicken is half boiled, add the half fried pepper, cumin seed and fennel powder and mix well. 11. When the gravy thickens to a paste, remove from fire. 12. Serve hot.
To grind No1 Ginger inch piece Small onion-10 Garlic-10 pods Green chillies-2 Chillie powder-1 table spoons Coriander powder-2 table spoons To grind No2 Coconut grated-5 table spoons Cashew nut-5 or kasa kasa-2 teaspoons Fennel seeds-1 teaspoon To season Cinnamon-2 pieces Fennel seeds-1 teaspoon Clove-2 Cardamom-2 Birinji leaf-little Mint leaf-handful Curry leaf little Traditionally chicken is not marinated before cooking in Chettinad chicken.As they used to cook in low fire for a long time in olden days the chicken will get the salt and hot taste once it gets cooked. These days the chicken we use is tender and gets cooked fast in gas stove. So I feel it is better to marinate the chicken for an hour before cooking. If you do not find time to marinate, then no problem. To marinate 1 teaspoon kuzhambu milagai thool(the powder used for sambar) Salt-1 teaspoon Curd little
Ginger garlic paste-1 teaspoon Procedure Mince the onion, garlic and tomatoes. Keep the kadai in the stove. Season the curry with the items given in to season in 2 tablespoons of oil. Add the onions and saute with a pinch of salt for 3 minutes. When the onions turn transparent add the garlic, saut for some time Add the chopped tomatoes. Saut till the whole thing gets smashed. Add the grinded paste of items given in No 1. Saut it for a while. Now add the chicken pieces and nicely mix all the masala over the chicken pieces. You can see lot of water coming out of the chicken. Reduce the flame and cook for 10 to 15 minutes. Once you find that the chicken pieces are almost cooked increase the flame so that the gravy becomes thick. Once the curry gets thick add the masala grinded with the items given in No2 and mix nicely Cook for another 5 minutes. If you need the curry to be little watery add the masala little earlier and switch off when the curry is in the desired consistency. The curry should be cooked till the oil seperates