THALAPPAKATTU CHICKEN BIRYANI

Ingredients

• Chicken-500 gms
• Basmati rice-500 gms
• Onion-250 gms
• Tomato-3
• Green chillies-10
• Chilli powder-1tsp
• Elaichi & cloves-6 each
• Ginger,garlic paste-2tsp
• Curd-1/2cup
• Cashews-20 gms
• Garam masala-2tsp
• Lemon-1
• Coconut milk1/2cup
• Ghee-200gms
• Oil-200gms
• Mint & coariander leaves-1/4cup each.
• Salt to taste

Directions

• Cook rice and keep aside to cool.
• Chop onion,tomato and green chillies.
• Add ghee to a pan fry cashews and remove.
• Add cloves and elaichi,fry,ad onion saute till golden. 
• Add ginger garlic paste ,fry till you get a nice aroma.
• To this add tomatoes,green chillies,curd,garam masala powder and saute till well blended.
• Add coconut milk an cook in medium heat till dry and chicken is cooked.
• Add lemon juice,mint and coariander leaves.
• Mix chicken with cooked rice and sprinkle cahews.
• Serve with onion raita

ONION RAITA

• Curd-1cup
• Onion-2
• Green chillies-2
• Coariner leaves chopped-2tsp
• Salt to taste(one pinch )

Method

• Chop onions finely and slit chillies
• Beat curds with fork,add salt,chillies and onion
• Serve garnished with coariander leaves.

CHICKEN CURRY

CHICKEN CURRY

• Chicken 250gms
• Onion 4
• Tomato 2
• Chilli powder 2 teaspoon
• Dhania Powder 4 teaspoon
• Fennel (Sombu )Powder 1 teaspoon
• Turmeric Powder 1/2 teaspoon
• Coconut 2 tablespoon
• Salt to taste
• Curry leaves-few
• Coarinder leaves chopped-1 tbsp

 METHOD

• Wash chicken add 1 teaspoon ginger garlic paste, 1 tablespoon curd, 1/4 teaspoon tureric
• powder, pinch of salt.
• Leave aside to marinate 10-15 minutes.
• Cut 3 onions Saute with 2 teaspoon oil.
• Grind with tomato and coconut.
• Chop 1 onion finely.
• In a pan add 2 teaspoon oil, 1 bay leaf, 1 clove, 1 elaichi.
• When hot add onion saute for 2-3 minutes till onion turns translucent.
• Add chicken saute till colour changes.
• Add chilli and fennel(sombu) powder and mix well.
• Add onion tomato paste and salt to taste.
• Pressure cook for 10 mins(after putting weight when prssure builds reduce flame(low)
• When cooked serve garnished wih curry leaves and coariander leaves.

CHICKEN KEBABS

CHICKEN KEBABS
Kebabs are marinated meat or vegetables threaded onto skewers and then grill over fire ,that is bursting with flavors;.Chicken kebab is actually quite easy to make and the marinate process takes just an hour or two,less if you want. Ground cumin used in kebabs imparts an exotic aroma plus unique flavors to the meat.

• Ingredients:
• 500 gms - skinned, boneless chicken breasts
• 125 ml - oil
• 2 tbsp -lemon juice
• 4 cloves - garlic, pureed
• 2.5 cm. (1 inch) piece ginger, pureed
• 1 tsp - garam masala
• 1½ tsp - ground coriander
• 1 tsp - ground cumin(zeera)
• 1½ tsp - ground black pepper
• 500 ml - yoghurt(curd)1 - small onion, sliced and separated into rings
• a little lemon juice
• salt to taste
• Method
  Cut the chicken into 11/2" cubes.
• Mix together the oil, lemon juice, garlic, ginger, garam masala, coriander, cumin, black pepper, salt to taste and the yoghurt.
• Put this mixture into a dish and stir in the chicken pieces.
• Cover and leave for at least 2 hrs in a refrigerator.
• Thread the marinated chicken cubes onto metal or bamboo skewers, leaving a little space in between each piece of chicken.
• Place under a hot grill and cook until golden brown.
• Baste the chicken occasionally with the remaining marinade.
• To serve, mix the onion rings and sprinkle some lemon juice on top just before serving .
• Serve hot.