Chicken drumsticks in buttermilk

I found this recipe on 'Laura in the kitchen' for my chicketarian friends and guess what they came back for 2nd and 3rd servings.

Ingredients

Chicken drumsticks with skin/ Breast pieces : 1 kg
Buttermilk : 2 cups
Sirarcha : 3 tbsps (adjust to taste) or any hot sauce
Salt and Pepper : to taste
Paprika powder : 1 tbsp
Salt free barbeque spices :  1 tbsp
All purpose flour : 2 and  1/2 cups
Onion powder : 1 tbspGarlic powder/ finely chopped garlic : 1 tbsp

Method

In a bowl, whisk together buttermilk, hot sauce, paprika, salt and pepper. Place the chicken pieces in a large bowl, pour the buttermilk mixture all over the top, cover with plastic wrap and pop it in the fridge for 2-3 hrs or if possible overnight. Take the chicken out about 45 minutes before getting ready to cook it so it can come to room temperature. Place a cooling rack on a large baking sheet. 

In a shallow bowl, mix together the flour, onion, garlic, salt and pepper. Take each chicken piece out of the buttermilk and shake as much of the buttermilk off as you can. Dredge each piece well in the flour mixture and place it on the baking rack topped baking sheet. Let the chicken sit at room temperature for about 20 minutes. 

Heat enough oil for deep frying chicken (about 160 degrees C).  Add a few pieces of chicken at a time (skin side down) and let them cook for 4 to 5 minutes or until golden brown and crispy, meanwhile, make sure to preheat your oven to 190 degrees C. 

Place a wire rack on a baking sheet and place the cooked chicken right on top. Pop them in the oven and let them cook for about 10 to 15 minutes or until fully cooked through. 

Tandoori chicken in oven

Ingredients

Marinade 1
Chillie powder : 1 tsp
Ginger garlic paste : 1 tsp
Lemon juice : 1 lemon
Salt : to taste

Marinade 2
Chicken breasts : 800gms/ Skinless chicken thighs or leg (drumsticks) : 1 kg
Thick yoghurt/curd : 3/4 cup
Mustard oil : 2 tbsps
Ginger garlic paste : 1 tbsp
Kashmiri chillie powder : 1 tsp
Cumin powder : 1 tsp
Coriander powder : 1 tsp
Garam masala powder : 1 tsp
Turmeric powder : 1/4 tsp
Pepper powder : 1/4 tsp
Salt : to taste

Butter : for brushing during baking

Method

Place the yoghurt/curd in a muslin cloth and let to drain off excess liquid. Wash and clean the chicken, pat dry it thoroughly with a kitchen towel. If using chicken breasts cut 2" cubes, if using thighs or drumsticks make deep slits, so it would be easy for the marinade to penetrate. 

Mix the chicken with marinade 1, gently rub the spices in the slits and all over the chicken. Keep it aside for 1 hr. Meanwhile mix together all the ingredients for marinade 2 and whisk well to form a smooth paste. After 1 hour pour this paste over the chicken and rub it into the slits, leave it for a 2-3 hours or if possible leave it in the fridge overnight. 

If you are using wooden skewers for chicken cubes soak them in water for 1 hr. Preheat the oven at 200 degrees C. Now thread the marinated chicken on to the skewers leaving little place between each piece. If you are using chicken thighs or drumsticks you need not use skewers.

Brush the oven tray with tsp of oil and place the chicken, start brushing melted butter on the chicken every 10 mins and keep turning on all sides so it cooks and browns evenly. Chicken on the skewers will cook quickly within 20-30 mins so keep checking and drumsticks will be done in 30 mins, if needed leave it in the oven for longer.

Garnish with onion rings, slices lemon and coriander. 

Serve hot with Mint and coriander chutney.

Important things to remember

• The yogurt needs to be thick, so that the marinade is not thin and runny.
• Give a good rub of the marinade into the slits.
• Marinating time is the key, it really needs to sit for a long time so that the spices penetrate the flesh and the chicken does not turn out bland.
• Brushing with butter will keep the chicken tender.
• Adjust the spices according to your taste (taste the marinade before adding chicken).
• Try to keep the bird within a kilo, too big will turn out hard. Small ones stay tender and cook easily.
• You can try the same recipe on a BBQ grill, it comes out even better.

Spicy chicken - Andhra style

There are certain recipes I know I just have to try when I hear about them. Any recipe that focuses on authentic Andhra (my homeland) I am super enthusiastic to try and this is one of them for a cold evening dinner with super spicy chicken.

Ingredients

Chicken : 1 kilo (preferably with bones)
Onions : 2 big
Ginger garlic paste : 2 tablespoons
Turmeric powder : 1 teaspoon
Salt : 2 teaspoons (adjust to taste)
Green chillies : 3 nos 
Oil : 2 tablespoons
Curry leaves : 1 fist full
Coriander leaves : 1 bunch

For spice powder
Dry red chillies : 2 nos
Cinnamon sticks : 4 sticks (1" each)
Green cardamom : 5 nos
Cloves : 6 nos
Coriander seeds : 2 tablespoons
Black peppercorns : 2 teaspoons
Cumin seeds : 2 teaspoons

Procedure

1. Finely chop onions, slit green chillies, chop coriander leaves and keep aside. In a cooking pot add 1 tablespoon oil when hot add half of chopped onions, 2 green chillies, ginger garlic paste and fry till onions are translucent then add chicken pieces, turmeric powder, salt and let it cook until chicken is 3/4 done and leave it aside. 
2. Meanwhile while the chicken is cooking make the spice powder. Heat a frying pan on low heat and roast dry red chillies, cinnamon sticks, green cardamom, cloves, coriander seeds, black peppercorns, cumin seeds until they give off nice aroma and slightly darken. Cool and grind to a fine powder.
3. Heat 1 tablespoon oil in a wide pan, fry the remaining onions, 1 slit green chillie and curry leaves until the onions are nicely fried. add the powdered spice powder, little water (to avoid burning the spice powder) few coriander leaves and add the chicken mix well. Cook until chicken is completely done. Check for seasoning and add if chillie powder ONLY if necessary stir fry until chicken is roasted well and garnish with coriander leaves.

TIPS:

1. Always roast dry spice on low flame, do not let them turn black.
2. Chicken with bones would suit this recipe.
3. This recipe is on a spicier level, you can reduce the amount of dry chillies or green chillies if needed

Egg biryani

Bored making chicken/mutton biryani? try this easy egg biryani, a quick dinner on a rainy day.

Ingredients

Rice : 500 gms
Eggs : 4
Onions : 1 big
Ginger garlic paste : 1 tablespoon
Yoghurt (curd): 100 gms
Lemon juice : 1 tablespoon
Shaahi Jeera/ cumin seeds : 1 teaspoon
Bay leaves : 2 nos
Cinnamon stick : 2 sticks (1 " each)
Cardamon : 3 nos
Cloves : 4 nos
Mint : 1 fist full
Coriander : 1 fist full
Green chillies : 3 nos (adjust to taste)
Garam masala : 2 teaspoons
Coriander powder : 1 teaspoons
Salt : to taste
Oil : 3 tablespoons

To coat eggs

Chillie powder : 1/2 teaspoon
Ginger garlic paste : 1/2 teaspoon
Coriander powder : 1/2 teaspoon
Egg : 1
Salt : to taste

Procedure

Boil eggs, shell the boiled eggs and give four long cuts on the white portion of each egg without separating it. In a small bowl add red chillie powder, salt, ginger garlic paste, coriander powder, 1 egg and make paste, coat the boiled eggs with egg with this paste. In a pan add 1 tablespoon oil when warm add the coated eggs and remaining egg mixture fry until until the eggs get coated with spices and the omelette is cooked. Remove the eggs and set aside.

Heat the oil in a deep pan. Add Shaahi jeera (can substitute with cumin seeds), bay leaf, cinnamon stick, cardamoms and cloves and sauté for one minute. Add the onions and sauté till soft. Add the ginger paste and garlic paste and sauté till fragrant. Add yoghurt (curd), garam masala powder, coriander powder, mint leaves, coriander leaves, and green chillies and continue to sauté for two minutes longer. Add water and salt, when the water comes to a boil, add the rice and mix well. Cover and cook over high heat for five minutes. Lower heat and continue to cook for ten minutes, or till the rice is done and all the moisture has been absorbed. Switch off the heat. Sprinkle lemon juice, add the boiled eggs and cover for 5 mins. Serve hot with Raita.

Green chicken masala

Bored with the classic chicken curries, try this new chicken recipe and I bet you will never regret.

Enjoyed with my best buddies.

Ingredients

Chicken : 1 kilo
Onions : 2 big
Ginger garlic paste : 1-1 1/2 tablespoon (1 " piece ginger, 4 garlic cloves)
Coriander leaves : 1 bunch
Mint leaves : 1/2 bunch
Green chillies : 2 nos (adjust to taste)
Cinnamon stick : 3 sticks (1" each)
Green cardamon : 5 nos
Cloves : 5 nos
Coriander powder : 2 teaspoons
Garam masala powder : 1 teaspoon (optional- can skip)
Chillie powder : adjust to taste
Lemon juice : 1 teaspoon
Salt : 1 teaspoon (adjust to taste)
Oil : 2 tablespoons

Procedure

1. Slice onions. In a pan add oil (1 tablespoon), sliced onions, ginger garlic paste (freshly made) cinnamon stick, cardamon, cloves and fry till onions are brown and blend into paste. Keep it aside

2. In the same pan add mint leaves, coriander leaves, green chillies and fry on a low flame for 2 mins. Blend it with water until smooth.

3. In a large skillet add remaining oil, onion paste, green paste, coriander powder, chicken pieces, salt cook on a medium to low flame until chicken is done. Add little 1/2 cup water if it is too dry, check for seasoning add chillie powder or garam masala if necessary. Garnish with Coriander leaves.

Egg fry (mom's recipe)

Egg... Was born to indulge with any food you pair it , with passion.  Just like it has found its better half. 

Serve it with Rice, bread, roti so on... 

Ingredients

Eggs : 4 nos
Onions : 1 big
Ginger garlic paste : 1 teaspoon
Green chillies : 1 nos
Cumin seeds : 1/2 teaspoon
Coriander powder : 1 teaspoon
Chillie powder : 1/2 teaspoon (adjust to taste)
Turmeric powder : 1/4 teaspoon
Salt : to taste
Coriander leaves : few (to garnish)
Oil : 2 teaspoon

Procedure

Chop onions, green chillies keep aside. In a pan add oil, cumin seeds let them splutter then add onions, green chillies, ginger garlic paste, little salt, turmeric powder fry till onions are brown. Drop the eggs in the pan slightly scramble them and cook covered, (occasionally stirring to avoid burning, cook on low to medium heat) until eggs are done.  Check for salt, sprinkle coriander powder, chillie powder stir well and garnish with coriander leaves. 

TIP: Break the eggs in a bowl to check for yolks before adding to the pan.

Andhra chicken fry

Hanging out with friends and spending the whole afternoon window shopping and then the BEST PART cooking with my lovely friends our own andhra famous chicken fry with a south Indian sambar yummmmyyyy... Had loadsss of fun girls. xoxo

Ingredients

Chicken : 1 kilo

Onions : 2 nos

Green chillies : 3 nos

Ginger garlic paste : 1 tablespoon

Garam masala : 1 1/2 tablespoon

Coriander powder : 1 1/2 tablespoon

Turmeric powder : 1/2 teaspoon

Salt : to taste

Chillie powder : 1 teaspoon (adjust to taste)

Cumin seeds : 1 teaspoon

Oil : 2-3 tablespoons

lemon juice : 1 tablespoon

Coconut powder : 1 tablespoon

Mint leaves : fist full

Coriander leaves : to garnish

Procedure

Thinly slice the onions and keep them aside then cut chicken in cubes. In a pan add 2 tablespoons of oil and when it is hot add cumin seeds and let them splutter, then add freshly ground ginger garlic paste and fry for 2 min then add chicken pieces, salt, turmeric powder, garam masala, coriander powder and chopped mint leaves let it cook until almost done (do not over cook). In a separate pan add remaining oil and fry the sliced onions and green chillies when the onions are transparent add the cooked chicken and add chillie powder and fry until completely done.

Serve hot with rice and sambar

* NEVER add water when frying chicken