Chicken Fry / Chicken Milagu Jeeraga Varuval /Chicken Varuval

Ending the everyday lunch/dinner series with a simple yet flavorful chicken fry.Chicken milagu jeeraga varauval is a dry fry made with  black pepper and cumin powder for spice and it makes a perfect accompaniment or starter.The flavor of black pepper and cumin is the highlight of this fry.

As kids love some kind of dry fry with rasam rice,this one has becoming regular in my kitchen in recent days.This fry hardly takes 30 minutes to get ready if the chicken is cleaned and kept in the refrigerator.

                                                          

                                                           

                                         Chicken Fry / Chicken Milagu Jeeraga Varuval

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   Basic Information

   Preparation time 20 minutes
   Marination time 30 minutes
   Cooking time 25 minutes

   Serves 3

   

 Ingredients

 

  

Ingredient	Quantity
Chicken( with bone or boneless)	1.25 lbs
Onion(finely chopped)	1(medium size)
Tomato	1 medium size
Garlic/poondu (finely chopped)	5-6 cloves
Coriander powder/dhaniya podi	1/2 tsp
Red chilly powder/milagi podi	1/4 tsp
Garam masala powder	a pinch
Turmeric powder	1/4 tsp
Red chilly/varamilagai	2-3 (broken)
Curry leaves/karivepillai	1-2 sprigs
Cashews/mundiri(broken)	10-12(optional)
Salt	1.5 tsp
Oil	3 tbs
Coriander leaves(finely chopped)	2 tbs

   

 For Dry roast and powder

Ingredient	Quantity
Cumin seeds/jeeragam	2 tsp
Black pepper/milagu	1 tbs

 For the tempering

Ingredient	Quantity
Cloves/lavangam	2-3
Cinnamon/pattai	1 inch
Fennel seeds/sombu	1/2 tsp

  

 Method 

• Wash and clean the chicken and cut into bite size pieces and keep it aside.Add all the  spice powders,ginger&garlic paste and salt to the chicken and marinate for 30 minutes minimum.

• Heat a pan on a stove top and dry roast the cumin seeds and black pepper till a rice aroma comes out.After cooling coarsely powder it and keep it aside.

• In a  pan,heat the oil and do the tempering,fry the red chillies and cashews(if using).Add in the chopped onion,garlic and curry leaves,saute it with a pinch of  salt until translucent.

• Add in the chopped tomato and mix it well.Cook it until mushy,add in the marinated chicken and give it a mix till it changes the color. 

• Add around 1/2 cup of water cook it covered  in a medium flame till the chicken is tender and stir in between to prevent burning.Once the chicken is tender,remove the lid and let it simmer it for couple of minutes until the moisture evaporates.

• Add in the powdered cumin and black pepper,coriander leaves and mix it well.Keep it on a low flame for a minute and put off the flame.

• Serve it warm with rasam rice or a starter.

• Do not compromise on the quantity of the oil.
• Green chillies can also be added along with the red chillies.
• The spices given is for a medium spice level.Alter it according to personal preference.

Enjoy.........................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#90

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Pallipalayam Chicken Fry

For this week Tamizhar Samayal Tuesday,I am sharing you  the famous Pallipalayam chicken fry.Pallipalayam is a place in Erode district in Tamilnadu which quiet famous for chicken dishes.
This chicken fry is a popular in non-vegetariean restaurant menu in Tamilnadu and the recipe sounds similar to the uppu varuval in Chettinadu.
The spiciness and flavor is from the redchillies used and no other special masala is used for this fry.Addition of shallots and garlic along with the dried red chillies makes this fry more flavorful and delicious.This fry tastes good with rasam and curd rice as well as with pulao and biriyani.With no further delay lets move on to the recipe......

Basic Information

Preparation Time -15 minutes
Cooking Time - 25  minutes
Serves 2-3

Ingredients

Ingredient	Quantity
Chicken(with bones)	1 lb
Shallots/chinna vengayam(finely chopped)	15
Ginger&garlic paste	1 tsp
Garlic/poondu(finely chopped)	5-6 cloves
Dried Red chilly/varamilgai(broken)	8-10
Coconut bits	1tbs(optional)
Turmeric powder	1/4tsp
Curry leaves/karivepillai	1 sprig
Coriander leaves/kothamalli	1tbs(chopped)
Mustard seeds/kadugu	1/2 tsp
Cumin seeds/jeeragam	1/2 tsp
Salt	11/2tsp
Oil	3tbs

Method

1. Clean and cut the chicken to a bite size pieces,marinate the chicken with ginger& garlic paste,1/2tsp salt and turmeric powder for 30 minutes.
2. Heat a pan with oil and crackle the mustard and cumin seeds,add in the broken red chillies,curry leaves.Now goes chopped shallots and garlic,saute it till transparent.
3. Now add the marinated chicken and saute in for couple of minutes.
4. Add salt and sprinkle around 2 tbs of water,cook it covered in a medium flame till the chicken gets tender.Stir it in between for 2 times.
5. Once the chicken is cooked,sprinkle the chopped coriander leaves and keep in a flame for 2-3 minutes till it gets dried and reaches the desired consistency.
6. Pallipalayam Chicken fry is ready.

Serve it with rice.

Enjoy.....................................................

• The amount of red chillies given here is for bit spicier version,can alter according to your taste.
• Using shallots gives a nice flavor and taste to this fry so try to use shallots,if not use a large onion for this amount of chicken.
• Cook it in a medium flame and if you feel the fry is very dry add another tsp of oil after the chicken cooked completely.
• If you are adding the coconut bits,add it along with the shallots and let it fry along with the shallots.
• If you want the fry to be milder,remove the seeds from the red chillies.
• Here I used the fat garlic cloves,if its a smaller variety then use atleast 10-12 cloves.
• Marinating with ginger & garlic paste is purely optional.

This recipe is off to This recipe is off to Tamizhar Samayal Tuesday event.

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Chicken Drumstick Fry

Most of our weekend lunch or dinner is non-veg,depending on the availability of ingredients it will be either a simple Chicken fry and rasam or Chicken Pulao and Chicken Curry.
Last week my kiddo was down with flu and cold wanted to give some chicken soup.As we make the chicken soup with boned chicken  got a big pack of chicken drumstick which is more for 3 of us.After making the soup for couple of days wanted to try something  with the remained drumsticks but not in a mood to make biriyani or Tandoori chicken.Suddenly got the idea of making fry with it which I had it in my sister's place last time to pair it with rasam for dinner.It was a so delicious and the chicken was cooked perfectly and made in less than 30 minutes.The only thing is chicken needs to be marinated for atleast 4-5 hours.I marinated the chicken in the morning and made it in the evening,now on to the recipe....................

Ingredients

Ingredient	Quantity
Chicken drumstick	5-6nos.
Onion	1no.(medium size)
Tomato	1no.(medium size)
Ginger&garlic paste	1tsp
Green chilly(slit)	3nos.
Curry leaves	2 sprigs
Coriander leaves/Cilantro(chopped)	2tbs
Coriander leaves(chopped)	2tbs
Salt	1/4tsp
Oil	3tbs

For marination

Ingredient	Quantity
Ginger&garlic paste	2tsp
Red chilly Powder	2tsp
Coriander powder	2tsp
Garam masala powder	1/2tsp
Yogurt/curd	2tbs
Salt	11/2tp

Method

• Wash and clean the chicken and make 4-5 slits with a sharp knife on the chicken so that the marinade gets absorbed well.
• Mix the given ingredients given for the marination in a bowl and rub it well to the chicken pieces.Let it rest in the refrigerator for 4-5 hours or overnight.
• Heat a pressure pan with 2tbs of oil and saute the onion along with green chilly,curry leaves then add the ginger&garlic paste.Fry it till the raw smell disappears.
• Now add in tomato and the salt cook it mushy,once the tomato is cooked add the marinated chicken,mix it well.
• Stir it for a minute to get everything blends well,close it the lid and cook it for a whistle.
• Now heat a dosa griddle or wide mouth pan add the remaining oil,add the cooked chicken pieces along with masala and roast it till it becomes dry.
• Finally add the chopped coriander leaves.
• Chicken fry is ready.
• Serve it with pulao or rice and rasam.

Enjoy..........................................................................

• The amount of chilly powder given is for the spicier side,if you want milder version reduce the amount.
• This fry can be done in an open cooking method,it takes little more time and needs more oil to cook,to cut down the oil I made in the pressure pan.

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Two in one Chicken Kuzhambhu and Fry

For the day 2 of Protein rich dishes in Blogging Marathon #88 is a Chicken Kuzhambhu and fry.This is one of the signature recipe of my in laws house and they do make it with mutton.I followed the same method and tried it with chicken.As it is a pressure cooker method the kuzhambhu and fry can be made in no time.Also the addition of kuzhambhu milagai thool/podi make this kuzhambhu so aromatic.Since I ran of the spice powder,used the regular red chilly powder and coriander powder along with the homemade garam masala powder.

The consistency of the kuzhambhu is personal preference.Usually the kuzhambhu is slightly thinner if it is accompanied with idly for morning breakfast.Whereas it will be on the thicker side for rice.Off to the recipe.

                                                                    

                                                           

                                        Two in One Chicken Kuzhambhu and Fry

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   Basic Information

   Preparation time 20 minutes
   Cooking time 45 - 50 minutes

   Serves 4(generously)

   

 Ingredients

 For the Kuzhambhu

  

Ingredient	Quantity
Chicken( boneless)	3 lbs
Onion(thinly sliced)	2(medium size)
Tomato(finely chopped)	1 medium size
Ginger&Garlic Paste	2 tbs
Coriander powder/dhaniya podi	2 tbs
Red chilly powder/milagi podi	1 tbs
Turmeric powder	1/4 tsp
Garam Masala powder	1/4 tsp
Fennel seeds/sombu	1/2 tsp
Curry leaves/karivepillai	2-3 sprigs
Lemon juice(optional)	2 tsp
Salt	1.5 tsp
Oil	3 tbs
Coriander leaves(chopped)	2 tbs

  Grind to a fine paste

Ingredient	Quantity
Coconut	1/4  cup
Fennel seeds/sombu	1 tsp
Cloves/lavangam	3-4
Cinnamon/pattai	1 inch
Cashews/mundiri	3-4

 For the Fry

Ingredient	Quantity
Onion(finely chopped)	1/4 cup
Curry leaves	few
Black pepper powder/milagu podi	1 tsp
Green chilly/pachamilagi	2-3 (slit lengthy)
Coriander leaves(finely chopped)	2 tsp
Oil	2 tsp

  

 Method 

• Wash and clean the chicken and cut into bite size pieces,keep it aside.Grind the given ingredients "to grind" to a fine paste.Set it aside.
• In a pressure pan or cooker heat the oil and crackle the fennel seeds,to this add the chopped onion and curry leaves.saute it until translucent.Add in the ginger&garlic paste,fry it till the raw smell disappaers. Add in the chopped tomato and cook it for 2-3 minutes or till mushy.

• Add in all the spice powders and give it a good mix.Now goes in the chicken pieces and saute it till the color changes.Add around 2-3 cups of water and salt.Pressure cook it for a whistle or two in a medium flame.

• Wait until the pressure subsides and to this add in the ground coconut paste and let it cook in a medium flame for 5 minutes.Stir in between.

• Now take the cooked chicken pieces from the as needed to make the fry from the boiling kuzhambhu in a separate bowl.Also take  1/2  cup of gray along with the cooked chicken pieces.Add in the chopped coriander leaves to the kuzhambhu and put off the flame.

• Now for the fry heat a pan or a griddle.To this add  couple of tsp of oil.Add in the chopped onion,curry leaves and saute it for 2 minutes.Now add the slit green chillies.Now goes in the chicken pieces along with the gravy.

• Saute it well till the moisture gets evaporated and everything incorporates well.Add in the black pepper powder and chopped coriander leaves.Mix it well and keep it on the flame for few minutes and put off the flame. Yummy chicken fry is ready

• Serve it warm with rice .

Enjoy.................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#88

Sumber http://www.naliniscooking.com

Guntur Chicken Fry

Guntur Chicken fry,a spicy fry with freshly ground masala paste.Its a great party starter or an accompaniment for rice.As this fry is a dry version,it can be rolled in a roti and have it as a roll.

The recipe uses the basic ingredients and the freshly ground masala enhances the taste and aroma.I tried this recipe couple of times and it was a great hit among kids.

                                                                                          

                                                          

                                                           

                                                         Guntur Chicken Fry 

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   Basic Information

   Preparation time 20 minutes

   Marination time 30 minutes
   Cooking time 30 minutes

   Serves 3
   Recipe Source here

   

 Ingredients

 

  

Ingredient	Quantity
Chicken( with bone or boneless)	2 lbs
Onion(finely chopped)	1(medium size)
Tomato	1 medium size
Ginger&garlic paste	1 tbs
Yogurt/thayir	3 tbs
Turmeric powder	1/4 tsp
Green chilly/pachamilagai	3-4
Curry leaves/karivepillai	2 sprigs
Salt	1.5 tsp
Oil	3 tbs
Coriander leaves(finely chopped)	2 tbs

   

 To roast and powder

Coriander seeds	1 tbs
Red chilly/varamilagai	2-3 (broken)
Mustard seeds/kadugu	1/2 tsp
Fenugreek seeds/vendhayam	1/8 tsp
Black pepper/milagu	1.5 tsp
Cumin seeds/jeeragam	1/2 tsp
Cinnamon/pattai	1 inch
Cloves/lavangam	2
Coconut(grated)	2 tbs

   

 Method 

• Wash and clean the chicken and cut into bite size pieces and keep it aside.Add the yogurt and 1/2 tsp of salt to the chicken and marinate for 30 minutes minimum.

• Heat a pan on a stove top and add 1/2 tsp of oil,add in all the spices given to roast.Roast it until a nice aroma comes out.Now add in the grated coconut and few curry leaves.Fry it for a minute.Put off the flame and grind it o a fine paste with water and keep it aside.

• In a  pan,heat the oil ,once it becomes hot,add in the chopped onion and curry leaves,saute it with a pinch of  salt until translucent.Add in the ginger &garlic paste and fry it for a minute or until raw smell disappears.Add in the chopped tomato and mix it well.Cook it until mushy,

• Add in the marinated chicken and give it a mix till it changes the color. Now add in the ground paste and mix it well.Add around 1/2 cup of water.

• Cook it covered  in a medium flame till the chicken is tender and stir in between to prevent burning.Once the chicken is tender,remove the lid and in the slit green chillies and curry leaves. Let it simmer it for couple of minutes until the moisture evaporates.Keep it on a low flame for a minute and put off the flame.

• Serve it warm with rasam rice or a starter.

Enjoy..................................

Sumber http://www.naliniscooking.com

Andhra Spicy Chicken Fry

Today's recipe is a spicy Andhra chicken which I bookmarked from Srivalli's blog and i tried it for weekend lunch,it tasted awesome.Due to the color of my red chilly powder the color was in a darker side,her's is in a perfect spicy color.
As Hubby dear prefers dry fry I made it drier version,you can adjust the consistency as per your preference.She used the pressure cooker to cook the chicken but here the chicken gets cooked faster so I made it in the pan.
This chicken fry is a perfect go with pulao and rasam rice.Try this spicy chicken fry and enjoy,lets move on to the recipe...................

Basic Information

Preparation Time 15 minutes
Cooking Time 30 minutes
Serves 3-4

Ingredients

Ingredient	Quantity
Chicken(with bones or bone less)	1lbs
Onion/ vengayam(finely chopped)	1 (medium size)
Tomato(chopped)	1 (medium size)
Ginger&garlic paste	11/2tsp
Red chilly powder	1tsp
Coriander powder	1/2tsp
Turmeric powder	1/4tsp
Green chilly	2-3
Curry leaves/karivepillai	1 sprig
Coriander leaves/kothamalli	1tbs(chopped)
Fennel seeds	1/2tsp
Salt	11/4tsp
Oil	1-11/2tbs

To Roast and Grind

Ingredient	Quantity
Black pepper/milagu	1tsp
Fennel seeds/sombhu	1tsp
Poppy seeds/kasakasa	1tsp
Cumin seeds/jeeragam	1tsp

Method

• Clean and cut the chicken to a bite size pieces and add 1/2tsp of salt,turmeric powder and 1/2tsp of salt.Mix it well and keep it.
• Meanwhile dry roast the given ingredients in a pan and grind it to a semi coarse powder,keep it aside.
• Heat a pan with oil crackle the fennel seeds,add in the curry leaves and green chilly.Saute the onion to transparent and add the ginger&garlic paste,continue sauteing till the raw smell disappears.
• Next goes in the chopped tomato and cook it until mushy then add in the red chilly powder and coriander powder,give it a mix.
• Add the chicken pieces and cook it for couple of minutes till it changes the color,add in the remaining salt and around a cup of water.
• Cook it covered in a medium flame till the chicken becomes tender.
• Now add the ground spice powder and cook it and till the moisture gets evaporated.finally sprinkle the coriander leaves.
• Spicy Andhra chicken fry is ready.
• Serve it rasam rice or pulao.

Enjoy.................................................................

• The amount of spices given were for a bit spicier version.
• Here I used the some the chicken pieces with bone and some boneless.

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Shredded Chicken Fry / Idicha Kozhi Varuval

 During my last India trip I had a chance to have this fry in a restaurant.The name looks so different and we wanted to give a try.So ordered one plate and it was a huge hit among kids.They liked it a lot and we had order two more plates as we were 5 families.

It was in the appetizer menu and served along with some salad and parota bites(parota was cut into small bite size).After tasting it I was able to make out the ingredients in it and recreated it after coming to US.

This is one of the easiest chicken preparation I have made and takes only 20 minutes to finish of the dish.While the chicken is cooking,do the rest of the preparation and once the chicken cooked,shred it and add it to the masala.The chicken here cooks very fast so I prefer to cook in a open pot.To reduce the cooking time one can cook the chicken in pressure cooker for a whistle.

This is one such versatile fry,pairs up very well with roti,rasam rice,bread.The spice powders given here is for a medium spicy.This a dry preparation and if you want it a semi dry curry then go ahead and use another one or two tomatoes.Off to the recipe.....

                                                                    

                                                           

                                     Shredded Chicken Fry/Idicha Kozhi Varuval

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   Basic Information

   Preparation time 20 minutes
   Marination time 30 minutes

   Cooking time 25-30 minutes

   Serves 2-3

   

  Ingredients

  

Ingredient	Quantity
Chicken( boneless)	300-00 gms
Onion(finely chopped)	2 medium size
Tomato(finely chopped)	1 medium size
Ginger&garlic paste	2 tsp
Green chilly/pachamilagai	2 (slit lengthy)
Red chilly powder/milagai podi	3/4 tsp
Coriander powder/dhaniya podi	1 tsp
Turmeric powder	1/4 tsp
Garam Masala powder	1/4 tsp
Black pepper powder/milagu thool	3/4 tsp
Fennel seeds/sombu	1/2 tsp
Curry leaves/karivepillai	2-3 sprigs
Lemon juice	2 tsp
Salt	1/2 -3/4 tsp
Oil	1 tbs
Coriander leaves(chopped)	2 tbs

 For the marination

Ingredient	Quantity
Red chilly powder	1/4 tsp
Ginger&garlic paste	1 tsp
Turmeric powder/manjal podi	1/8 tsp
Salt	1/4 tsp

  Method 

• Wash and clean the chicken and cut into bite size pieces.Add the ingredients given for marination to the chicken and mix it well.Keep it in the refrigerator for 30 minutes.

• Cook the marinated chicken in a pan with 1/2 cup of water in a medium flame.Once the chicken is completely cooked drain if any water and with a help of a stone shred it to small pieces.

• Now in a pan heat the oil and crackle the fennel seeds.Add the chopped onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Add in chopped tomato and cook it until soft.Add in all the spice powders except black pepper powder and salt.

• Mix it well and add couple of spoons of water.Cook it for a minute or two.Now add the shredded chicken and mix it well.Keep it on flame or 2 minutes and stir it in between.Finally add the lemon juice,black pepper powder and coriander leaves.Mix it well and put off the flame.

• Serve it warm with rice and rasam or an appetiser.

• As the chicken is marinated with salt,while adding it to the curry keep an eye,otherwise it will be too salty.
• The spices give are for medium spice level.The amount of green chillies and the black pepper can be altered according to personal preference.
• If the fry is not dry then,sprinkle 2 tsp of roasted gram dhal powder(pottukadalai) in the end along with the chopped coriander leaves.

Enjoy...........................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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