Ingredients:?
?
? kg.? Chicken
1 tsp Turmeric powder
3/4 Inch ginger
1 tsp Ground coriander
6 Curry leaves
2 Onions
2 Garlic pods
2 teaspoon pepperpowder
2 tbsp oil
3/4 Cup chopped tomatoes
Salt to taste
?
?
Method:
Chop the chicken into pieces.?
Fry chopped onions, ginger and garlic in the vegetable oil.?
Add remaining spices and fry for a few minutes.?
Add tomato pieces and salt. Fry for another 5 minutes.?
Add chicken pieces and mix well to coat them with the gravy.?
Put the lid and simmer the contents for about half an hour.?
The mixture would turn almost dry. Occasionally add a little water if required.?
Chettinad chicken roast is ready to serve.

KHATTA MURG

Ingredients:
chicken – 1 kg
tamarind – marble size
groundnut oil – 4 tsp
mustard seeds – 1/2 tsp
large onions, chopped – 3
medium tomatoes, chopped – 3
ginger paste – 1 tsp
turmeric – 1/4 tsp
salt – to taste
spring curry leaves – 1

Roast and rind to a powder:
whoel dry chillies – 8
coriander seeds – 2 tbsp
fenugreek seeds – 1/2 tsp
cumin seeds – 1/2 tsp
curry leaves – 5-6

Method:
Cut the chicken in small pieces. Soak the tamarind in 1/2 cup of hot water for 1 hour. Strain the pulp.
Heat the oil in a degchi. Season with the mustard seeds and add the onions. When the onions start to pick up brown spots, add the tomatoes and ginger paste. Stir fry till the tomatoes soften. Now, add the chicken and turmeric. Cook for 5 minutes over a medium heat.
Put 3 cups of hot water, the ground masala and salt. Stir well; cook, covered till done. Add the strained tamarind pulp. Cook over a low heat till the oil floats on top.
Garnish with the curry leaves and serve with rice.

Kozhi Kari

Ingredients:
chicken cut into medium sized pieces – 1 kg
chilli powder – 1/2 tsp
turmeric – 3/4 tsp
salt – to taste
ginger paste – 1 tbsp
garlic paste – 11/2 tsp
curd – 1/2 cup
coriander powder – 1 tsp
garam masala powder – 1 tsp
thick tamarind pulp – 2 tsp
groundnut oil – 100 ml
springs curry leaves – 2
large onions, sliced – 3
lime juice – 1 tsp
pepper, a handful of chopped coriander leaves – tsp

Method:
Marinate the chicken in a mixture of chilli powder, turmeric, salt and half of the ginger – garlic paste. Rub the spices well in and set aside for half an hour.
Beat the curd and mix in it the coriander powder, garam masala powder and tamarind pulp.
Heat the oil in a karahi, add the marinated chicken and fry till golden. Remove and reserve. Season the same oil with the curry leave. Add the onion and fry till it starts to pick up brown spots. Add the rest of the ginger – garlic paste and fry for a minute. Add the curd mixture and fry, strring well till the oil surfaces.
Add the fried chicken and continue cooking for atleast 5 minutes. Put in 1 cup of hot water and bring to the boil. Cover and reduce heat to low. Stir continually till the chicken is done. There should be a very rich gravy clinging to the chicken.
Remove, sprinkle the lime juice and freshly ground pepper, garnish with coriander leaves.

Ingredients:
chicken, cut in small pieces – 1 kg
medium onions – 2
whole red chillies – 4
peppercorns – 10
coriander seeds – 1 tsp
piece of cinnamon – 5 cm
groundnut oil – 1 tbsp
cuminseeds – 1 tsp
turmeric – 1 tsp
4 cloves of garlic, a little tamarind pulp or 4 pieces of kokum
ghee – 1 tbsp
large tomatoes chopped – 2
salt – to taste

Method:
Slice the onion fine. Heat the oil in a frying pan. Fry 1 onion till golden. Take out.
In the same oil, roast the chilli, peppercorns, coriander, cinnamon and grind alongwith the cuminseeds, garlic and tamarind (or kokum) to a fine paste.
Heat the ghee in a pan. Fry the remaining onion till a light brown. Add the tomatoes and cook till soft. Add the ground masala and fry for 5 minutes. Add the chicken and salt. Cover and let the chicken cook in its own juice over a low heat.
After sometime, check and stir. If needed, sprinkle a little water every now and then. A thick masala should coat the chicken. Remove when done.
Garnish with lots of fresh coriander. Can be served with both rice and chapati.

Ingredients:
large chicken, cut into regular pieces – 1
large coconut – 1
large onions – 2
green chillies – 4
ginger – 2.5 cm
cloves of garlic – 12
groundnut oil – 1/2 cup
malt vinegar – 11/2 tbsp
salt – to taste

Grind together:
Kashmiri chillies – 8
small piece of turmeric – 1
peppercorns – 20
cuminseeds – 1/2 tsp
cloves – 5
cinnamon – 2.5 cm

Method:
Grate the coconut. Blend in the mixie with 1 cup of hot water. Strain and take out the thick milk. Repeat with another cup of water. Strain and take out the second extraction. Reserve. Finely chop the onion, green chilli and ginger.
Heat the oil and fry the onion till pink. Add the chicken, salt, green chilli, ginger and garlic. Fry, stirring often. The chicken will release its own juice.
Add the ground spices and fry till the oil surfaces. Add both the extracts of the coconut milk. The milk should just cover the chicken.
Cover and cook over a medium heat, stirring continually, till the chicken is nearly done. Add the vinegar and cook till the chicken is done.

IRACHI MULUG

Ingredients:
chicken jointed into regular pieces – 1
coconut – 1
small, red Madras onions – 10
smll lime size ball of tamarind
piece of ginger – 2.5 cm
cloves of garlic – 4
green chillies – 4
salt – to taste
spring curry leaves – 2
groundnut oil – 1 tbsp

Spices:
red chillies – 10
coriander seeds – 1 tbsp
peppercorns, pinch cuminseeds a very small piece of turmeric – 6
stick of cinnamon – 2.5 cm
cloves – 2
fennel seeds – 1/2 tsp

for the tempering:
groundnut oil – 1 tbsp
ghee – 1 tbsp
mustard seeds – 1/2 tsp
red onion, sliced – 1
sprig curry leaves – 1

Method:
Prepare the spices. Heat the oil in a frying pan. Fry the red chillies. When lighlty fried, add the coriander seeds, peppercorns, cuminseeds, half the red onions (sliced) and turmeric. Remove.
While the pan is still hot, add the cinnamon, cloves and fennel and toss. Grind all the spices to a fine paste. Smear the chicken with this masala.
Slice half the coconut; grate and grind the other half; soak the tamarind in a cup of water and strain the juice. Slice the onion, ginger, garlic and green chillies. Cook the chicken with the sliced coconut, ginger, garlic, green chillies, onion, salt, curry leaves and water till 3/4 done. Ther should be a thin gravy. So add water likewise. You may pressure cook the chicken.
Add the ground coconut paste and tamarind juice. Mix well. Cook till the chicken is tender. This curry has plenty of gravy.
Tempering: Heat the ghee and oil together. Fry the onion till brown. Add the mustard seeds and curry leaves. When they stop spluttering, add to the chicken. Cook for 5 minutes and remove.
Serve with rice.

Ingredients:
broiler – 1
approximately – 1200 -1500gm
cut in large pieces
lime juice – 1 tbsp
salt – to taste
groundnut oil for basting
kasuri methi – 1 tbsp

Marinade:
hung curd – 1 cup
ginger, garlic paste – 1 tbsp
cumin seeds – 1 tsp
coriander seeds – 1 tsp
dry red chillies – 4
garam masala powder – 1 tsp
amchur – 1 tsp
salt – to taste
pinches of tandoori colour (optional) – 2

Method:
If you ask your butcher, he will cut up the chicken for you. I prepare to cut it in 6 pieces – 2 legs, 2 thighs and 2 breasts. Use the remaining portions for some other dish.
Make slits on the fleshy parts of the chicken and rub lemon juice and salt on them. Keep aside for half on hour.
Marinade: Grind the cumin, coriander seeds and red chillies smoothly. Mix with all the ingredients together and marinate the chicken in it, rubbing the masala well, overnight or atleast for 4-6 hours.
Heat a gas tandoor and brush oil all over the chicken pieces. You may have to cook in batches. Cook for 10-12 minutes. Turn over and cook for another 7-8 minutes, or till the chicken is done. Keep basting with the masala and oil.
Roast and powder the kasuri methi. Sprinkle over the chicken and serve hot with naans.

JEERA MURG

Ingredients:
cuminseeds – 1 tbsp
chicken – 500 gm
ground ginger – 1 tsp
salt – to taste
chilli powder – 1 tsp
pinch of turmeric
vinegar groundnut oil as needed – 1/4 cup
onions chopped – 4
cloves of garlic minded – 8
ground mustard seeds – 11/2 tsp

cuminseeds – 11/2 tsp grind
roast and powder the rest.

Method:
Marinate the chicken with the cumin paste, ginger, salt, chilli, turmeric and vinegar for 2 hours.
Heat the oil. Fry chopped onion and garlic. When light brown, add the chicken alongwith the marinade. Fry well. Add enough water to cook the chicken.
When done, add the mustard paste. Mix well for a couple of minutes.
Sprinkle roasted cumin powder and serve hot.