Chettinad Chicken Kozhambu (செட்டி நாடு சிக்கன் குழம்பு)

Cooking Time:30 mins
Servings: 4 people

Ingredients

• 1/2kg Chicken
• 30 Small Onion or Big Onion -2
• 2 -Tomatoes (small size)
• 20 pods -Garlic
• 2 teaspoon -Ginger,Garlic paste
• 1 tablespoon -Chilli Powder
• 2to3 tablespoon -Corinder Powder
• 2 teaspoon -Lemon juice
• For Marination
• 2tablespoon -Curd
• 1teaspoon -Turmeric Powder
• 2teaspoon -Chilli Powder
• 2teaspoons -Salt
• 1teaspoon -Ginger,Garlic Paste
• ForSesoning
• 2 -Cardomom
• 2smallpieces -Cinnmom
• 2 -Cloves
• Bay leaf small piece
• Star anise -small piece
• Mint leaf - little
• Curry leaf -little
• 1 teaspoon -Fennal seed
• For Grinding
• 2 table spoons -Cocunut
• 5 -Cashewnut
• 1 teaspoon -Fennel seed

Procedure

1. Wash the chicken pieces nicely . Marinate with the items given in 'to marinate'
2. Let it stay for 1 hour . Mince the onion, garlic and tomatoes ,Grind items in 'to grind to a smooth paste.
3. Keep the cooker in the stove in 1 table spoon of oil season the kozhambu with the items in 'to season'
4. Saute the onion, ginger garlic paste and tomatoes one by one nicely.
5. Add thechilli powder,corinder powder.
6. Add 2 to 3 cups water (if gravy is thick water can be added latter also)
7. Put the salt needed ( Remember 2 teaspoons of salt was added while marinating) mix everything well.
8. Close the cooker and put the weight
9. Once the steam starts coming reduce the flame to medium, cook for 8 to 10 minutes
10. Wait for the pressure to get relesed, open the cooker and the grinded paste
11. Let the gravy boil for 5 minutes
12. Now if the gravy is thick then the consistency you need, water can be added, check for the salt and hot taste and if any correction has to be made it can be done now .If you find the gravy too watery even after 5 to 8 minutes of boiling little coriander powder can be added.
13. Once everying is well mixed and the gravy looks perffect switch off the stove.
14. Add the lemon juice and mix well
15. Garnish with coriander leaves
16. Chettnad chicken gravy is ready.

Shrimp Masala (செம்மீன் மசாலா)

Cooking Time: 30 mins
Servings: 5-6 people people

Ingredients

• 1/2 lb Shrimp
• 1/2 cup Tamarind Juice
• 2 cups of Chopped Onion (small)
• 2 tbsp Sambar Powder OR 2 tbsp of Red Chili Powder
• A pinch of Turmeric Powder
• A pinch of Vadagam
• 1/2 tsp of Mustard Seeds.
• Salt for Taste
• Oil

Procedure

1. In a pan of heated oil, add the mustard seeds and onion. Fry them together until the onion turn golden brown.
2. Add the shrimp, tamarind juice, sambar/red chili powder, turmeric powder, salt, and 2 cups of water. Stir it a little bit, then cover it with the lid. Let it cook for 20-30 mins. (until it turns gravyish/thickens)
3. Serve it with rice, or use it as a side dish.

Chicken Tikka (சிக்கன் டிக்கா)

Cooking Time: 30 mins (not including marinating time)
Servings: 5 people

Ingredients

• 4 pieces of Chicken Breast (chopped in small squares)
• 1 Large Onion (chopped in small pieces)
• 1 Capsicum (chopped in small pieces)
• 1 Large Tomato (chopped in small pieces)
• 2 tsp Red Chili Powder
• A pinch of Turmeric Powder
• 1 tsp Kastoori Methi (Fenugreek Leaves)
• 1 tsp of Ginger-Garlic Paste
• 3 tbsp of Yogurt
• 1/2 tsp of Coriander Powder
• 1/2 tsp of Garam Masala
• Salt for Taste
• Oil
• Red Color (optional)
• 1/2 tsp of Lemon Juice

For Garnishing

• Chaat Masala
• 1/2 tsp of Lemon Juice

Procedure

For Marinating

1. In a bowl add all the ingredients (NOT For Garnishing ones). Then rub it into all the chicken pieces, and vegetable pieces.
2. Place it in the refrigerator for 2 hrs.
3. Afterwards place all the chicken and vegetables patternly in a wooden skewer (boil the skewer first)
4. Spray oil on the chicken tikkas. Then with the oven preheated to 400 degrees, place the tikkas in there. Let them cook for about 15 minutes, then flip to other side and let them cook for another 15 mins.
5. Take them out, pour some lemon juice, and garnish it with Chaat Masala

Chili Chicken (சில்லி சிக்கன்)

Chili Chicken

Cooking Time: 45 mins
Servings: 4 people

Ingredients

• 1/2 lb of Chicken Breast
• 1 Egg
• 1 tbsp of Ginger Garlic Paste
• 2 tsp of Cornflour
• A pinch of Aji-No-Moto
• 2 tbsp of Soy Sauce
• 1 tbsp of Chili Paste
• 1 tbsp of Tomato Ketchup
• 1 Large Onion (Chopped in big pieces)
• 1 Capsicum (Chopped in big pieces)
• 3 Whole Red Chilies
• 1/2  Cup of Spring Onions (Chopped in Big Pieces)
• Salt
• Oil

Procedure for Marinating

1. Mix the chicken with egg, ginger garlic paste, Aji-No-Moto 1/2 pinch, Soy Sauce 1 tbsp, 1tsp of Cornflour, and Salt for taste.
2. Nicely mix it, then let it settle in the refrigerator for an hour
3. Fry it in the oil and keep it separately before cooking.

Procedure

1. Have a pan of oil heated, then add the whole red chili, and onions. Let it fry for 2 mins.
2. Add the capsicum and the spring onion, lighlty fry it.
3. Add the fried chicken, then add the leftover Aji-No-Moto, Soy Sauce, Cornflour, and Salt. Let it cook for about 5 mins.
4. Add Ketchup then let it cook for 2 mins, and then turn the stove off.
5. Now It is ready to serve!!!

Egg Masala (முட்டை மசாலா)



Egg Masala

Cooking Time: 30 mins
Servings: 4 people

Ingredients

• 4 Eggs (boiled)
• 1 Large Onion (Chopped)
• 1 Cup Tomato Puree
• 1 tbsp Ginger - Garlic Paste
• 1/2 tsp Turmeric Powder
• 2 tbsp Everest Egg Masala Powder
• 1/2 tsp Garam Masala Powder
• 1/2 tsp Red Chili Powder
• 1 tsp Lemon Juice (lemon squeezed)
• Salt for Taste
• Oil

For Garnishing

• Coriander Leaves

Procedure

1. Heat a pan of oil, then add the onions. Fry them until they turn light brown.
2. Add the ginger - garlic paste, lightly fry it, then add the tomato puree.
3. Add the Turmeric, Egg Masala, and Red Chili Powders. Now add the salt along with a cup of water. Top it with the lid, and let it cook for about 10 mins.
4. Now open it, and add the Garam Masala Powder with the eggs. Stir it slightly, and let the eggs dissolve in the masala by letting it cook for another 5 min.
5. Turn the stove off, add the lemon juice, and garnish it with the coriander leaves.