Chilli Chicken


Chilli Chicken

Ingredients: (half or double the quantity as required)
800 -1000 kg chicken pieces cut into small pieces
1 medium capsicum cubed
1 medium onion cubed
2 tbsp celery finely chopped
1 tbsp garlic finely chopped
1 tbsp ginger finely chopped
3-4 green chilis slit
Few spring onion slices
Oil to deep fry
2 tbsp corn flour mixed in ¾ cup water

Marinating ingredients:
4 tbsp corn flour
4 tbsp all-purpose flour
1 large egg
1 tsp pepper powder
1 tbsp soy sauce
2 tbsp ginger garlic paste
Pinch of red colour (optional)
Salt as required

2 tbsp red chili sauce
1 tbsp dark soya sauce
2 tbsp light soya sauce (see notes)
2 tsp vinegar
½ tsp pepper powder

Mix all seasoning ingredients in a small bowl and keep aside.
Whisk all marinating ingredients and mix with chicken pieces. Keep aside for atleast 1 hr.
Heat oil in a pan and deep fry the chicken pieces in medium heat till cooked.
Heat a larger pan and 2-3 tbsp oil.


Add chopped ginger, garlic and green chilis and saute for a minute.
Add capsicum and onion and saute till onions become translucent.
Add celery and saute for a minute.
Add seasoning and mix.
Add fried chicken pieces and mix well.
Sprinkle spring onion and take off fire if you want dry chili chicken.
If you prefer gravy, add the corn flour mixed with water and stir well and take off fire. (don’t boil too much after adding corn flour)
Serve with fried rice or parotta!

You can use either light or dark soya sauce.
Use bone-in pieces or chicken breast.



Quick & Easy Fried Chicken Steak

Quick Chicken Steak

Quick & Easy Fried Chicken Steak

5 chicken breasts
2 eggs
1 cup all-purpose flour
1tsp salt
1 tsp pepper powder
Oil to shallow fry

Wash and pat dry chicken breasts. Cut horizontally into 2.
Beat eggs with a fork in a shallow dish.
Mix flour, salt and pepper powder in a flat plate.
Place a piece of chicken on flour and coat both sides.
Now dip in egg mixture and back to flour and coat both sides with flour.
Complete all pieces this way and refrigerate for 15 mins.

Quick Chicken Steak 1

Heat oil in nonstick pan and shallow fry chicken steaks for approx. 4 mins each side or until golden brown. Maintain fairly medium heat.
Serve with white sauce, potato wedges or vegetable salad.

Tandoori Chicken without oven

Tandoori Chicken in Pan

Tandoori Chicken without Oven
Recipe source: Masala TV

1 whole chicken
6 tbsp yogurt
3 tbsp tandoori masala
2 tbsp ginger garlic paste
2tbsp vinegar or lime juice
Pinch of tandoori colour
Salt as required
4 tbsp oil

Clean the chicken. Remove skin or leave it as per you preference.
Make few slanting horizontal cuts on chicken breasts.
Pat dry with paper towels.
Mix all ingredients for marinade and rub the mixture well on chicken. Leave it for minimum 2 hours or overnight in the refrigerator.
Heat oil in a large deep pan. (prefer non stick). Keep fairly high heat initially.
Place the chicken carefully in the pan, breast side down first and let it brown for a minute.
Brown all sides, approx. 1 min each side.

Tandoori Chicken in Pan 1

Add 1 cup of hot water and reduce flame to medium. Cook covered for approx. 25-30 mins till chicken is done.
The water will completely dry up and oil will clear.
Raise the heat to high and brown all sides again before you take off the pan.
Serve warm.

Tandoori Masala
3tbsp coriander seeds
2 tbsp fennel seeds
1 tbsp cumin seeds
3 tbsp Kashmiri chili powder
1 tbsp garam masala
1 tbsp Kasoori methi

Dry roast fennel, coriander and cumin separately for a few minutes.
Grind the roasted ingredients along with kasoori methi, garam masala and chili powder.
Store in an airtight container.

You can brown the sides initially in a nonstick pan and transfer to any large pan to finish the cooking process.

Tandoori Chicken in Pan 2

Spicy Baked Chicken Drumsticks

Spicy Baked Chicken 1

Spicy Baked Chicken Drumsticks

8-10 chicken drumsticks
1 cup buttermilk (or ½ cup yogurt + ½ cup water)
1 tsp pepper powder

½ cup breadcrumbs
2 tbsp parmesan cheese (optional)
½ tsp crushed red chili powder
½ tsp cayenne powder
½ tsp pepper powder
¼ tsp oregano powder
½ tsp salt

Marinate chicken drumsticks in buttermilk, pepper powder and salt for 1 hour or overnight. Take out the drumsticks and place on a paper towel.
In a large bowl, add all the coating ingredients and mix. Roll the drumsticks in the coating.
Alternatively, the best and easy method is to place the coating in a plastic cover, add the drumsticks and shake well for few minutes.
Line a baking tray with parchment paper and drizzle few drops of oil on it. Place the chicken drumsticks on it and drizzle few drops of oil on top.
Bake in a preheated oven at 180 degree Celsius for 45 -60 minutes. Flip twice or thrice in between.
Enjoy baked chicken drumsticks.

Simple Baked Chicken

Simple Baked Chicken

This is the basic baked chicken recipe. Spices can be added as per taste.

Simple Baked Chicken

1 whole chicken
2 tbsp pepper powder (coarsely ground)
4 tbsp olive oil
½ lemon
8-10 garlic whole garlic cloves
1 large potato cut into big cubes
5-6 cherry tomatoes
Few capsicum slices

Clean and cut the chicken into 8 pieces. (Spread the breast piece if it’s too thick).
Pat dry with paper towels.
Pour 2 tbsp oil on a baking tray. Place the chicken pieces in the tray and sprinkle with salt and pepper on both sides. Place the chicken with skin side up.
Squeeze lemon juice on top.
Place potato, garlic and capsicum pieces randomly.
Pour the remaining oil on top.
Bake in a preheated oven at 200 degree Celsius for 45 mins to 1 hr.
Add the tomatoes during the last 10 mins of baking.
Marinate with the baking juices 2-3 times while baking.
If required, broil for 5 mins just before taking out so that the skin attains a dark brown colour.
Serve hot.

Simple Baked Chicken 1

Murg Malai Kabab/Chicken Malai Kabab

Chicken Malai Tikka

Murg Malai Kabab is definitely one of the signature dishes of India. This is a favourite of many Indians as well as non-Indians. Chicken Malai Kabab is boneless chicken marinated in cream along with very few spices. Usually, they are threaded on a skewer and grilled, barbecued or baked but can be made on a pan as well like below. Making on stove top will not compromise on the taste.

If you want melt-in-the-mouth texture, use chicken thighs; though chicken breasts works fine as well. If using skewers, soak them in water for an hour before using.

Murg Malai Kabab / Chicken Malai Kabab

500 gms chicken pieces boneless (I used chicken breast)
1 tsp ginger paste
1 tsp garlic paste
½ tsp pepper powder (prefer white)
½ tsp cardamom powder
3 tbsp cream
2 tbsp cashewnut paste (or grate few cashewnuts)
Salt to taste
Few pieces of red, green and yellow capsicum (optional)
1-2 tbsp oil

Marinate all ingredients (except capsicum) for 1hour or overnight.
Heat a non-stick pan and add chicken pieces one by one. Don’t overlap.
Flip them after few seconds. Put 1-2 tbsp oil over the chicken pieces.
After a few minutes add capsicum pieces and mix well. Ensure all sides are turned and cooked well.
It should not take more than 8-10 minutes. Chicken will cook faster if marinated overnight.
Serve with green chutney.

Chicken Malai Tikka 1

Nadan Chicken Fry (Kerala Chicken Fry)

Nadan Chicken Fry

Nadan Chicken Fry

1 kilo chicken pieces cut into small pieces
4-5 sprigs curry leaves

Make a paste:
1 tbsp coriander powder
1 tbsp chili powder
1 tsp pepper powder
1 tsp turmeric powder
½ tsp garam masala
2 tbsp ginger garlic paste
6-8 shallots
1 tbsp vinegar

Make a paste of all the above. Use little water if required. Add salt.
Marinate chicken pieces for minimum 30 minutes or overnight.
Cook chicken till done on medium flame. (Add a sprinkle of water if required).
Shallow fry or deep fry along with curry leaves.
Alternately, cook chicken on a nonstick pan and when done, add oil into the same pan and fry till golden brown.

Nadan Chicken Fry 1

Chicken Varatiyathu

Chicken Varatiyathu

Chicken Varatiyathu

1 kilo chicken pieces
2 medium onions sliced
5 green chilies slit
2 tbsp crushed ginger
2 tbsp crushed garlic
1 large tomato sliced
Few curry leaves
1 tsp garam masala
1 tsp turmeric powder
2 tbsp chili powder
1 tsp pepper powder
5 tbsp oil (coconut oil preferred)

Saute onions, ginger, garlic, green chilies and curry leaves.
When onions start to brown, add tomato and all the dry powders (except pepper) and stir well.
Add chicken pieces and little water (about ¼th cup water).
Cook on medium flame till done. The gravy should be thick and coat all pieces.
Sprinkle pepper powder and mix well and take off fire.
Serve with rice or chapathi.

Chicken Varatiyathu 1

Ginger Chicken

Ginger Chicken

Ginger Chicken (Dry)

1 whole chicken cut into small pieces (you can use boneless too)
2 onions thinly sliced
2 tsp red chili powder
4 tsp ginger paste
3 tbsp oil

4 tbsp soya sauce
1 tsp mustard powder
2 tbsp tomato ketchup
2 tsp ginger paste
1 tbsp vinegar
Salt to taste

To garnish:
Ginger juliennes
Spring onion chopped

Marinate the chicken in the marinade for minimum 30 minutes.
Cook on high flame for 10 minutes (keep stirring) and then on medium flame till chicken is cooked and dry.
Heat oil and saute onions till translucent. Add ginger paste and chili powder and stir.
Add chicken pieces and mix well.
Fry for few minutes and take off fire.
Garnish with spring onion and ginger juliennes.

Ginger Chicken 1

Chicken Masala

Chicken masala

Chicken Masala

1 whole chicken cut into large pieces (1000gms-1500gms)
2 medium onions chopped
1 large tomato chopped (seeds removed)
2 tbsp/ ginger and
1 pod garlic crushed
3-4 green chilies slit
1 tbsp coriander powder
2 tsp chili powder
1 tsp pepper powder
1 tsp garam masala powder
½ tsp turmeric powder
5 tbsp oil (preferable coconut oil)
Handful of curry leaves
1 tsp sugar

Heat oil and add sugar.
When it caramelizes and starts to bubble, add onion and saute till it’s about to brown. Add crushed ginger, garlic and some curry leaves and stir till raw smell goes.
Saute till onions become brown. Don’t mistake the brown colour from caramel.
Add chili powder, coriander powder, turmeric powder, pepper powder and garam masala powder. Fry well.
Add chicken pieces and tomato and adjust salt.
Add ½ cup hot water and cook on a medium flame till chicken is done.
Add coriander leaves and keep on low flame for 5-10 mins. This will bring a nice brown colour to the curry.

This is a fairly thick gravy curry. If you want more gravy, add little more hot water when you add water initially. Don’t add water at the last stages of cooking as the colour will not be attained.

This goes very well with chapathi and appam, but best with maida puri (puri made with all-purpose flour).

Chicken masala 1