If you want a quick dinner chicken curry that tastes rich without being heavy, this recipe is built for you: a simple onion–ginger–garlic base, a yogurt spice mix for tang and body, and a cashew paste finish for a creamy restaurant-style texture—without adding.

This curry is also super versatile: it’s meant to pair with idli, dosa, chapati, or rice, making it a reliable “one gravy fits all” weeknight dish.

What is this Bachelor Chicken Curry?

Easy Bachelor Chicken Curry is a simple homemade chicken curry made with basic pantry ingredients like onions, yogurt, spices, and cashew paste. It is a quick, beginner-friendly chicken recipe that anyone can cook without complicated steps.

This recipe is perfect for people who want a flavorful homemade chicken gravy without spending too much time in the kitchen.

What’s the Taste and Texture of this recipe

This chicken gravy is rich, mildly spicy, and creamy.
The yogurt spice mix gives the gravy a slight tanginess.
Cashew paste makes the curry smooth and slightly thick.
Curry leaves and garam masala add a wonderful aroma.
The final gravy is silky, flavorful, and perfect for mixing with rice or dipping with roti.

When can it be served

• This dish is great for many occasions such as:
• Quick weekday dinner
• Bachelor cooking
• Lazy weekend meals
• Lunch box recipes
• Small family meals
• Since it is easy to prepare, it is perfect when you want a comforting homemade chicken curry quickly.

Why this Bachelor chicken curry works

• There are many chicken gravy recipes, but this one is special because:
• Uses simple ingredients available in every kitchen
• Minimal chopping
• No complicated cooking techniques
• Ready in about 30 minutes
• Even someone cooking chicken for the first time can make this successfully.

What I love about this recipe

What I love most about this recipe is that it gives restaurant-style taste with very little effort.
The cashew paste adds a richness, the yogurt gives depth of flavor, and the spices create a perfect balance of taste. It’s the kind of recipe you can make again and again because it is easy, comforting, and delicious.

Check the video – How to make Bachelor Chicken Curry

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For recipes in Tamil with English description – Just Samayal (detailed videos).

Check few of my collection of recipes

If you are a non veg lover then do check my huge collection of Non veg recipes

• Chicken Recipes
• Egg recipes
• Fish Recipes

Some Chicken Gravy recipes for you to try:
Chicken gravy for beginners
Nadan Kozhi curry
Simple chicken kuzhambu
Kaju Chicken – Spicy version
Pepper Chicken Chettinad

Main ingredients used in this Bachelor Chicken Curry

Main Ingredients

– Chicken: ~400 g 
– Onion: 1 large 
– Ginger: 1-inch piece 
– Garlic: 3–4 cloves 
– Green chili: 1 
– Oil: 3–4 tbsp (sesame oil suggested, any cooking oil works) 
– Salt: to taste

Yogurt spice mix

– Thick curd / yogurt: 3–4 tbsp 
– Turmeric powder: 1/4 tsp 
– Chili powder: 1 tsp 
– Coriander powder: 1 tsp 
– Cumin powder: 1/2 tsp

Finishers

– Cashews: 15 (soak in hot water 10 min, then grind) 
– Curry leaves: a handful 
– Garam masala OR chicken masala: 1/2 tsp 
– Lemon juice: a squeeze 
– Coriander leaves: to garnish Source

Step-by-step method to make Bachelor Chicken Curry

Now lets see the step by step instructions with photos to make this Bachelor chicken curry recipe.

1) Make the flavor base (no water grinding)

Wash 400gms of chicken with a pinch of turmeric and rock salt. Keep it aside.

Grind onion + ginger + garlic + green chili into a coarse paste. The key here: don’t add water—keep it thick for better sautéing and flavor concentration.

2) Sauté until the raw smell goes

Heat oil in a pan.

Add the ground paste and sauté the paste until the raw smell disappears (this is where the curry’s depth starts).

3) Add chicken + salt and cook on medium

Add chicken and salt, then cook on medium flame for a few minutes to seal in juices and start building the gravy base.

4) Mix the yogurt masala

In a bowl, whisk yogurt with turmeric, chili powder, coriander powder, and cumin powder until smooth (no lumps).

5) Add yogurt masala and simmer until oil separates

Add the yogurt-spice mix into the pan, stir well, and cook until you see oil separating—that’s the sign your masala is cooking properly.

6) Cover and cook until chicken is tender

Cover and cook around 10–12 minutes (adjust based on cut size) until chicken is tender.

7) Add cashew paste for creaminess

Blend soaked cashews into a smooth paste and add it in—this is the “creamy cheat code” that makes the curry feel richer.

8) Finish with curry leaves + masala

Add curry leaves and garam masala (or chicken masala). Simmer another 3–4 minutes on low so the aroma blooms without overcooking.

9) Lemon juice at the end

Turn off the heat, then squeeze lemon juice.

Garnish with coriander and serve hot.

Serving Suggestions

Keep it classic or mix it up—this gravy pairs like a dream:

Classic South: Goes well with Parotta, Idiyappam, dosa and hot steamed idlies.

Rice rules: Spoon it over steaming basmati or jeera rice for the ultimate soak-up situation. Even It is especially delicious with hot steamed rice and a little ghee.

Bready bliss: Mop it with soft rotis, naan, or even crusty bread if you’re feeling Indo-Western.

Sidekicks: A simple cucumber raita or onion salad cuts the richness. For company, add a fried egg on top for brunchy flair.

Pro move: Serve family-style in a big bowl with lime wedges on the side—encourages second

Expert Tips

I’ve tweaked this recipe over countless solo cooking sessions, so here’s what elevates it from good to “wow”:

Marinate for magic:

Toss the chicken in the yogurt spice mix for 15-20 minutes before cooking. It tenderizes the meat and infuses flavor—trust me, it’s worth the wait. (I didn’t marinate in this recipe, since i wanna make it quick)

Low and slow on the onions:

Sauté them until golden brown (not burnt!). This caramelization is the flavor backbone; rush it, and you’ll miss that depth.

Whisk the yogurt:

Use thick curd to avoid the gravy becoming watery. Beat it smooth before adding to avoid curdling. If it starts to separate, a splash of water and gentle stirring saves the day.

Creamier Cashews:

Grind the cashews into a very smooth paste for a creamy gravy.

Taste as you go:

Start with half the chili powder and adjust—better safe than spicy regret.

Fresh is fierce:

Use fresh curry leaves if possible; they sizzle in hot oil like little flavor bombs.

Avoid common mistakes

– Don’t add water early. The chicken releases juices and the yogurt mix forms the gravy; adding water too soon can dilute flavor.  
– Cook yogurt masala patiently. Wait for the oil-separation cue—this avoids the “raw spice” taste.  
– Lemon juice always last. Adding it while boiling can mute the bright aroma—finish after switching off.

Storage Tips

Leftovers? Lucky you—this gets even better overnight as flavors meld.

Fridge: Cool completely, then store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water to revive the gravy.
Freezer: Portion into freezer bags for up to a month. Thaw overnight and simmer—perfect for batch cooking.
Heads up: The lemon juice can make it tangy post-thaw, so add fresh at serving. Avoid microwaving on high to prevent drying out the chicken.

Frequently Asked Questions – FAQ

Some Frequently asked questions while making this Bachelor Chicken Curry

Variations to this Bachelor Chicken Curry

This base is versatile—tweak it to match your mood or fridge raid:

Veggie boost:

Add diced potatoes, carrots, or bell peppers with the chicken for a heartier stew.

Creamier twist:

Swap yogurt for coconut milk for a milder, tropical vibe.

Protein swap:

Go vegetarian with paneer or chickpeas; it holds up just as well.

Spice level up:

For extra heat, throw in a dried red chili or smoked paprika. Dial it down with more cashew paste for silkiness.

Tangy Tomato

Add 1 chopped tomato while sautéing onions for a slightly tangy gravy.

Butter Chicken Style:

Add 1 tbsp butter and a little cream at the end for a richer taste.

Fusion fun:

Stir in a teaspoon of peanut butter with the cashews for a Thai-inspired nuttiness.

Recipe Card for Bachelor Chicken Curry Recipe

Print

Bachelor Chicken Curry

Easy Bachelor Chicken Curry is a simple homemade chicken curry made with basic pantry ingredients like onions, yogurt, spices, and cashew paste. It is a quick, beginner-friendly chicken recipe that anyone can cook without complicated steps. This recipe is perfect for people who want a flavorful homemade chicken gravy without spending too much time in the kitchen.

Course dinner, Main Course, Side Dish

Cuisine Indian, North Indian, South Indian, tamil nadu

Keyword bachelor chicken curry, bachelor chicken gravy, chicken curry with cashew paste, chicken curry with yogurt, creamy chicken gravy, easy chicken masala, quick dinner chicken recipe, side dish for idli dosa, simple chicken curry recipe, south indian chicken curry

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 320kcal

Author Akila

Equipment

• pan or kadai
• Bowl for mixing yogurt

Ingredients

Main Ingredients

• – Chicken: ~400 g
• – Onion: 1 large
• – Ginger: 1-inch piece
• – Garlic: 3–4 cloves
• – Green chili: 1
• – Oil: 3–4 tbsp sesame oil suggested, any cooking oil works
• – Salt: to taste

Yogurt spice mix

• – Thick curd / yogurt: 3–4 tbsp
• – Turmeric powder: 1/4 tsp
• – Chili powder: 1 tsp
• – Coriander powder: 1 tsp
• – Cumin powder: 1/2 tsp

Finishers

• – Cashews: 15 soak in hot water 10 min, then grind
• – Curry leaves: a handful
• – Garam masala OR chicken masala: 1/2 tsp
• – Lemon juice: a squeeze
• – Coriander leaves: to garnish

Instructions

Make the flavor base (no water grinding

• Grind onion + ginger + garlic + green chili into a coarse paste. The key here: don’t add water—keep it thick for better sautéing and flavor concentration.
  

Sauté until the raw smell goes

• Heat oil in a pan and sauté the paste until the raw smell disappears (this is where the curry’s depth starts).
  

Add chicken + salt and cook on medium

• Add chicken and salt, then cook on medium flame for a few minutes to seal in juices and start building the gravy base.

Mix the yogurt masala

• In a bowl, whisk yogurt with turmeric, chili powder, coriander powder, and cumin powder until smooth (no lumps).
  

Add yogurt masala and simmer until oil separates

• Add the yogurt-spice mix into the pan, stir well, and cook until you see oil separating—that’s the sign your masala is cooking properly.
  

Cover and cook until chicken is tender

• Cover and cook around 10–12 minutes (adjust based on cut size) until chicken is tender.

Add cashew paste for creaminess

• Blend soaked cashews into a smooth paste and add it in—this is the “creamy cheat code” that makes the curry feel richer.
  

Finish with curry leaves + masala

• Add curry leaves and garam masala (or chicken masala). Simmer another 3–4 minutes on low so the aroma blooms without overcooking.

Lemon juice at the end

• Turn off the heat, then squeeze lemon juice. Garnish with coriander and serve hot.
  

Video

Notes

Marinate for magic:

Toss the chicken in the yogurt spice mix for 15-20 minutes before cooking. It tenderizes the meat and infuses flavor—trust me, it’s worth the wait. (I didn’t marinate in this recipe, since i wanna make it quick)

Low and slow on the onions:

Sauté them until golden brown (not burnt!). This caramelization is the flavor backbone; rush it, and you’ll miss that depth.

Whisk the yogurt:

Use thick curd to avoid the gravy becoming watery. Beat it smooth before adding to avoid curdling. If it starts to separate, a splash of water and gentle stirring saves the day.

Creamier Cashews:

Grind the cashews into a very smooth paste for a creamy gravy.

Taste as you go:

Start with half the chili powder and adjust—better safe than spicy regret.

Fresh is fierce:

Use fresh curry leaves if possible; they sizzle in hot oil like little flavor bombs.

Avoid common mistakes

– Don’t add water early. The chicken releases juices and the yogurt mix forms the gravy; adding water too soon can dilute flavor.
– Cook yogurt masala patiently. Wait for the oil-separation cue—this avoids the “raw spice” taste.
– Lemon juice always last. Adding it while boiling can mute the bright aroma—finish after switching off.

Nutrition (Approximate)

Per serving:
Calories: ~320 kcal
Protein: ~25 g
Fat: ~20 g
Carbohydrates: ~8 g
Values may vary based on ingredients used.

Final Verdict

If you are looking for a quick, simple, and flavorful chicken curry, this Easy Bachelor Chicken Gravy is a perfect choice.
It uses minimal ingredients, simple cooking steps, and delivers a rich homemade taste that everyone will enjoy. Whether you are a beginner cook, a busy professional, or someone who wants a quick chicken dish, this recipe is reliable, comforting, and delicious.

I’d rate it a solid 9/10 (loses a point only because I crave it daily now). Give it a whirl this week, and let me know in the comments how it turned out—tag your pics with #BachelorGravyGlowUp!

Happy cooking, folks.

What’s your go-to solo supper?

The post Easy Bachelor Chicken Curry | Simple Chicken Gravy Recipe for Beginners appeared first on Learning-to-cook.

Learn how to make Red chilli chicken masala

Lets see how to make the thick and spicy Red chilli chicken masala at home with simple step by step instructions and video for your easy understanding.

What is Red Chilli Chicken Masala

If you’re craving a properly spicy, deeply flavored chicken masala that pairs with almost anything—rice, roti, dosa, idli—this Red Chilli Chicken Masala delivers. The key is a sautéed, blended masala paste made with shallots, Kashmiri red chilies, tomatoes, garlic, ginger, cloves, and nuts, then slow-cooked with chicken until thick and restaurant-style. This thick and spicy Red Chilli Chicken Masala is perfect for rice. It is a simple South Indian style chicken recipe with bold flavors and rich roasted masala.

Why You Will Love This Recipe

• Thick and flavorful
• Perfect for rice
• Easy to make
• Simple ingredients
• Spicy and satisfying

Check few of my collection of recipes

If you are a non veg lover then do check my huge collection of Non veg recipes

• Chicken Recipes
• Egg recipes
• Fish Recipes

Some Chicken Gravy recipes for you to try:
Chicken gravy for beginners
Nadan Kozhi curry
Simple chicken kuzhambu
Kaju Chicken – Spicy version
Pepper Chicken Chettinad

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For recipes in Tamil with English description – Just Samayal (detailed videos).

Below is the video of Red chilli chicken masala in Tamil with English description

Lets now see the Ingredients needed and step by step procedure to make this recipe

Ingredients

For the masala paste

– 3 tbsp sesame oil / gingelly oil (Sesame oil)
– 15–20 small onions / shallots
– 7–8 Kashmiri dried red chilies (Kashmiri chili)
– 2 tomatoes, roughly chopped
– 8 almonds (or substitute cashews)
– 1-inch ginger
– 5–6 garlic cloves
– 5–6 cloves
– A little water, for grinding (as needed) Source

For the chicken masala

– ½ kg chicken, cut into pieces
– 1 large onion, sliced lengthwise
– 1 tsp ginger-garlic paste
– ¼ tsp turmeric powder
– 1½ tsp chicken masala powder
– 2 tsp Kashmiri red chili powder (adjust to taste)
– Salt, to taste
– Curry leaves, a handful
– Coriander leaves, a handful (chopped)
– Lemon juice, a squeeze (about ½ lemon) Source

Step-by-step Procedure

1) Sauté the base for the paste
Heat 3 tbsp sesame oil in a clay pot or heavy-bottom pan. Add shallots, dried Kashmiri red chilies, and chopped tomatoes. Sauté until softened.

2) Add aromatics + spices + nuts
Add almonds (or cashews), ginger, garlic, and cloves. Sauté until aromatic and well-cooked.

3) Cool and grind
Move the sautéed mixture to a plate, cool completely, then grind to a smooth paste with a little water. Set aside.

4) Build the chicken base
In the same pan, sauté 1 sliced large onion until translucent. Add 1 tsp ginger-garlic paste and cook until the raw smell disappears.

5) Add chicken + spice powders
Add the chicken. Season with turmeric, chicken masala powder, Kashmiri chili powder, and salt. Mix well to coat evenly.
6) Add the ground paste and slow cook
Add the prepared masala paste. Rinse the mixer jar with a little water and add that too. Cook on low heat for ~40–45 minutes, stirring occasionally. (No extra water is needed since the chicken releases moisture.)

7) Finish with herbs
When chicken is tender and masala turns thick, add curry leaves + coriander leaves

8) Final touch

Squeeze little lemon juice and Turn off the heat.

Your tasty red chilli chicken masala is ready to be served hot hot with rice or roti or chappathi.

Tips for Best Taste

– Go low and slow: The 40–45 minute low-flame cook is what makes the masala clingy and intense.
– Cool before grinding: Grinding hot sautéed mix can turn bitter and may also pressure-build in the jar—cool it fully first.
– Adjust spice smartly: Keep the dried chilies for flavor, but reduce Kashmiri chili powder if you want a milder version.
– Use a heavy pan/clay pot: Helps prevent burning during slow cooking and gives better body.

Notes & Variations

– Almonds vs cashews: Almonds are used, but cashews work as a substitute for similar richness and thickness.
– Serving ideas: This tastes especially great mixed with plain rice, and also pairs well with chapathi/roti, dosa, idli.
– Consistency control (optional): If you prefer it more “gravy-like,” add a small splash of hot water near the end (do it gradually so it doesn’t become thin).

Storage & Reheating

Here are safe, practical guidelines:
– Refrigerator: Store in an airtight container for up to 2–3 days. 
– Freezer: Freeze up to 1 month for best flavor (thaw overnight in the fridge). 
– Reheat: Reheat until piping hot; add a splash of water if the masala has thickened too much. 
It is always good to eat the cooked meal within a day.

Printable recipe for Red chilli chicken masala

Print

Red Chilli Chicken Masala

Red Chilli Chicken Masala is a bold, spicy and thick chicken recipe perfect for rice. The masala is roasted until oil separates, giving the dish a rich taste and deep colour. This home-style chicken curry is easy to prepare and ideal for a comforting lunch or dinner.

Course Side Dish

Cuisine Indian, South Indian, tamil nadu

Keyword chicken masala for rice, clay pot chicken curry, home made chicken masala, hotel style chicken masala, kashmiri chilli chicken, red chilli chicken masala, slow cooked chicken curry, spicy chicken masala

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 500kcal

Author Akila

Cost 10

Equipment

• kadai
• bowl for mixing

Ingredients

For the masala paste

• – 3 tbsp sesame oil / gingelly oil Sesame oil
• – 15–20 small onions / shallots
• – 7–8 Kashmiri dried red chilies Kashmiri chili
• – 2 tomatoes roughly chopped
• – 8 almonds or substitute cashews
• – 1-inch ginger
• – 5–6 garlic cloves
• – 5–6 cloves
• – A little water for grinding (as needed) Source

For the chicken masala

• – ½ kg chicken cut into pieces
• – 1 large onion sliced lengthwise
• – 1 tsp ginger-garlic paste
• – ¼ tsp turmeric powder
• – 1½ tsp chicken masala powder
• – 2 tsp Kashmiri red chili powder adjust to taste
• – Salt to taste
• – Curry leaves a handful
• – Coriander leaves a handful (chopped)
• – Lemon juice a squeeze (about ½ lemon) Source

Instructions

Sauté the base for the paste

• Heat 3 tbsp sesame oil in a clay pot or heavy-bottom pan. Add shallots, dried Kashmiri red chilies, and chopped tomatoes. Sauté until softened.

Add aromatics + spices + nuts

• Add almonds (or cashews), ginger, garlic, and cloves. Sauté until aromatic and well-cooked.

Cool and grind

• Move the sautéed mixture to a plate, cool completely, then grind to a smooth paste with a little water. Set aside.

Build the chicken base

• In the same pan, sauté 1 sliced large onion until translucent. Add 1 tsp ginger-garlic paste and cook until the raw smell disappears.

Add chicken + spice powders

• Add the chicken. Season with turmeric, chicken masala powder, Kashmiri chili powder, and salt. Mix well to coat evenly.

Add the ground paste and slow cook

• Add the prepared masala paste. Rinse the mixer jar with a little water and add that too. Cook on low heat for ~40–45 minutes, stirring occasionally. (No extra water is needed since the chicken releases moisture.)

Finish with herbs

• When chicken is tender and masala turns thick, add curry leaves + coriander leaves

Final touch

• Squeeze little lemon juice and Turn off the heat.

Video

Notes

– Almonds vs cashews: Almonds are used, but cashews work as a substitute for similar richness and thickness.
– Serving ideas: This tastes especially great mixed with plain rice, and also pairs well with chapathi/roti, dosa, idli.
– Consistency control (optional): If you prefer it more “gravy-like,” add a small splash of hot water near the end (do it gradually so it doesn’t become thin).

FAQ

1) Is this dish very spicy?
It’s meant to be spicy. To reduce heat, cut down the Kashmiri chili powder and/or reduce the number of dried chilies in the paste.

2) Can I make it without almonds?
Yes—cashews are a mentioned substitute and will still give a thick, rich masala.

3) Do I need to add water while cooking?
Typically no, because chicken releases moisture; only the jar-rinse water is added with the paste. Source

4) What goes best with Red Chilli Chicken Masala?
It’s shown as a side for rice & roti, and also works with dosa/idli.

5) How do I know it’s done?
When the chicken is tender and the masala becomes thick and well-coated, it’s ready for herbs + lemon finishing.

6. Why is my red chilli chicken masala not thick?
If the masala is watery, it means:
Tomatoes were not cooked properly.
Masala was not roasted until oil separated.
Too much water was added.
Cook on medium flame and roast well until oil separates for thick consistency.

7. Can I use boneless chicken?
Yes, you can use boneless chicken.
But bone-in chicken gives:
More flavour
Better texture
Juicier result
For authentic taste, bone-in is recommended.

SEO Keywords
red chilli chicken masala, spicy chicken masala, south indian chicken gravy, chicken masala for rice, chicken masala for roti, kashmiri chilli chicken, hotel style chicken masala, clay pot chicken curry, easy spicy chicken curry

The post Red Chilli Chicken Masala (Spicy) | Side dish for Rice & Roti appeared first on Learning-to-cook.

Non Vegetarian Recipes

CHICKEN RECIPES

****************

Soup

1. Thick chicken soup

Side dish – Gravy

1. 1. Simple chicken gravy for beginners
   2. Spicy country chicken kurma
   3. Coriander chicken gravy
   4. Chettinad Pepper chicken
   5. Chicken cashew gravy
   6. Chicken Kurma
   7. Chicken manchurian
   8. Nadan Kozhi Curry ( Kerala chicken curry )
   9. Chicken Kuzhambu step by step – Simple version
   10. Chicken Gravy step by step
   11. Kaju chicken – spicy version
   12. Arachuvitta Naatu Kozhi Kuzhambu
   13. Karaikudi Chicken Fry (semi gravy)
   14. Butter Chicken / Murgh Makhani Recipe
   15. Red chilli chicken recipe
   16. Bachelor Chicken Curry

Side dish – Dry

1. Country chicken fry / Naatu kozhi varuval
2. Popcorn Chicken
3. Chicken tikka in skewer
4. Chicken franks – fried in indian style
5. Chicken tikka
6. Chicken 65
7. Pepper chicken chettinad – dry
8. Easy Chicken Masala for beginners
9. Chicken 65 – version 2 (Restaurant Style)
10. Crispy Chicken Fry (like KFC)
11. Ginger Chicken Fry – Dry version
12. Butter Chicken Roast
13. Garlic Tomato Chicken Roast
14. Chilli Chicken Dry Version
15. Quick Chicken Fry

Biryani

1. Chicken Biryani
2. Country chicken Biryani

********************************************************************************

FISH RECIPES

*************

Sides – Gravy/Kuzhambu

1. Meen Kuzhambu (Sankara meen kuzhambu) – Amma Special
2. Karuvadu Kuzhambu / Dry fish gravy
3. Vaala karuvadu vathakkal
4. Ikan bilis sambal / Nethili Sambal
5. Meen Molee / Fish in coconut milk
6. Nethili Karuvadu Kuzhambu
7. Singapore Fish Head Curry
8. Nethili Karuvadu Thokku

Sides – Dry

1. Masala Fish Fry
2. Anchovies dry fish fry / Nethili karuvadu varuval
3. How to make Sura Puttu / Scrambled shark
4. Fish Manchurian – dry
5. Vaalai karuvadu fry / Ribbon dry fish fry
6. Simple Fish Fry
7. Anchovies Fish Fry
8. Kerala Style Pomfret Fry
9. Andhra Style Fish Fry
10. Indian Style Salmon Fish Fry
11. Small Fish Fry 
12. Curry Leaves Fish Fry

********************************************************************************

PRAWN RECIPES

***************

Sides – Gravy

1. Prawn Roast in Kerala Style / Chemeen Roast
2. Goan Shrimp Curry
3. Prawn Pepper Gravy
4. Prawn Kuzhambu
5. Tom yam Coconut prawns
6. Prawn Gravy
7. Prawn Thokku / Shrimp Thokku
8. Malabar Prawn Curry
9. Goan Prawn Vindaloo
10. Andhra style spicy prawn curry
11. Coconut Prawn Curry
12. Kadai Prawns 
13. Prawn Masala Goan Style

Sides – Dry / Starters / Snacks

1. Prawn Pakora
2. How to make Crispy Prawns – step by step
3. Prawn fry
4. Prawn Cutlets
5. Prawn Tikka
6. Prawn 65
7. Andhra Style Prawn fry
8. Garlic Butter Prawns
9. Goan Prawn Fry – Simple method
10. Restaurant Style Prawn Fry

Biryani / Rice

1. Prawn rice sevai Biryani
2. Prawn Dum Biryani
3. Prawn Pepper Fried Rice
4. Prawn Biryani using Coconut Milk
5. Spicy Prawn Fried Rice

********************************************************************************

EGG RECIPES

*************

1. French Toast
2. Muttai Kurma / Egg Kurma
3. Egg Biryani
4. Egg Podimas / Scrambled egg
5. Egg and Capsicum Gravy
6. Egg Balchao
7. Spicy Egg Masala
8. Egg Thokku
9. Muttai Kuzhambu (udacha mutta kulambu)
10. Scrambled Egg Curry
11. Vegetable Egg Burji
12. Egg Pepper Masala
13. Masala Egg Roast 
14. Fried Egg Sandwich
15. Masala French Toast
16. Quick Egg Fry
17. Egg fried rice in 5 min
18. Easy Egg pepper fry
19. Egg Cutlet
20. Podi Muttai
21. Ragi Aval and Egg fry

********************************************************************************

MUTTON RECIPES

***************

1. Mutton Soup
2. Mutton Pepper Fry
3. Mutton Kola Urundai 
4. Mutton Biryani
5. Mutton Kuzhambu
6. Mutton Masala
7. Mutton Semi Gravy
8. Mutton Kola Urundai – my father’s version
9. Mutton Pepper Masala

The post Non-Vegetarian Recipes Index | Indian Non veg recipes appeared first on Learning-to-cook.

Quick Chicken Fry recipe with easy step by step instructions and a video for your easy understanding and learning.

How to make Quick Chicken Fry

This quick chicken fry can be made very easily and does not take much time for marinating as like other chicken fry recipes.

The chicken fry is similar to the road side shops or the street food chicken fry recipe, as they don’t take much time for marinating and fry the chicken Instantly, but the taste is always great.

You can make this quickly and can be taken as an evening snack or can serve as a side dish for the chicken biryani.

This chicken fry would be crispy outside and soft inside. Also you can make this with both broiler chicken or the country chicken, but country chicken takes more time to cook.

If you are a chicken lover, then do try the different chicken recipes below

• Karaikudi chicken fry
• Garlic tomato chicken roast
• Chicken ghee roast
• Chicken masala for beginners
• Popcorn chicken

You can check the whole collections below

• Collection of chicken recipes
• Collection of non veg recipes

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes)and for recipes in Tamil – Just Samayal (detailed vieos).

Recipe to make chicken fry

Print

Quick Chicken Fry | How to make Chicken Fry

Chicken Fry or the Quick chicken fry is an easy chicken recipe which doesn’t require more marination time. You can finish this chicken fry in just 10 to 15 min of time and tastes awesome.

Course Side Dish, Snack

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Marinatle time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 500kcal

Author Akila

Notes

Check the below notes 

Ingredients

• Chicken – 1/2 kg
• Chilli powder- 1 tbsp (can adjust as per your spice level)
• Coriander powder – 1 tsp
• Cumin powder – 1 tsp
• Ginger paste – 1 tsp
• Garlic paste – 1 tsp
• Salt – as per taste
• Garam masala – 1/2 tsp
• Pepper powder – 1/4 tsp
• Turmeric powder – 1/4 tsp
• Gram flour/chick peas flour – 2 tbsp
• Corn flour – 2 tbsp
• Red food colour – 1 or 2 pinch ( optional )
• Lemon juice – from 1 full lemon ( adjust as per your tanginess )
• Water – little
• Oil for frying
• Curry leaves – little

Step by step instructions

Let us see the step by step instructions for making the quick chicken fry

Marinate the chicken

Wash and clean the chicken for 3 to 4 times with salt. Take them in a big bowl.

Add salt, chilli powder

Turmeric, coriander and cumin powder

Pepper powder, garam masala, garlic paste

Also add the ginger paste, corn flour and gram flour

Now add in some one or two pinches of red food colour. This step is optional but it gives a nice reddish colour to the chicken pieces. Now squeeze a small lemon fully for a tangy taste. This can be adjusted as per your taste.

Mix everything well. Add little water to mix thoroughly.

Just marinate for about 10 to 15 minutes only. If the chicken pieces are big, using a fork slowly prick the chicken pieces, so that masala goes inside. If your chicken are small pieces, then no need to prick them.

Frying the chicken

In a pan, add enough oil and heat in medium flame. Drop a small piece of chicken to check if the oil is hot enough to fry. One the oil is hit, add the chicken pieces one by one.

Fry the chicken in small batches. ( i fried of about 5 to 6 pieces of chicken as my frying pan is small. ) you can add more pieces but the chicken pieces should have more space so that it cam be rotated easily )

Frying the chicken takes about 10 minutes at least. Fry them in medium flame only. Keep rotating while frying. Chicken pieces turn dark reddish in colour and the sshhhh…. sound ceases.

The chicken would.have turned crispy by this time. Remove from oil and filter the excess oil.

Repeat the process of frying with the remaining chicken pieces also. Fry some curry leaves in the same oil and add to the chicken.

Your tasty and easy chicken fry is ready to be served.

The post Quick Chicken Fry | How to make Chicken Fry appeared first on Learning-to-cook.

I did not prepare any chicken dish for many days and my hubby asked me for a yummy chicken dish. So I prepared this Karaikudi Chicken Fry taken from here. Though it is a fry, I tried it as a gravy one as we can have it for chappathi or roti at night. So for a fry, add less onions and tomatoes. You can also try different Chicken recipes below. 

Some Chicken Gravy recipes for you to try:
Chicken gravy for beginners
Nadan Kozhi curry
Simple chicken kuzhambu
Kaju Chicken – Spicy version
Pepper Chicken Chettinad

 

 

 

Step by step instructions to make karaikudi chicken fry

Ingredients

Marination
Chicken – 1/2 kg
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Lemon Juice – 1 tbsp
Salt – 1/2 tsp

To grind
Red Chillies – 3
Coriander seeds – 1 tbsp
Pepper – 1 tsp
Cloves – 3 to 4
Cinnamon stick – 2 ( inch – crushed )
Fennel seeds – 1 tsp
Bay leaves – 2
Curry leaves – 1 spring
Grated Coconut –  2tbsp

For Gravy
Oil – 2 tbsp
Mustard seeds – a pinch
Cumin seeds – 1/2 tsp
Fennel seeds – 1/2 tsp
Onion – 2 (chopped finely)
Tomato – 2 (chopped finely)
Garlic – 4 cloves
Ginger paste – 1 tsp
Chilli powder – 1 tsp (check for the spiciness before adding)
Coriander powder – 1 tsp
Coriander leaves – few
Water – as required
Salt – as required

Method

1. Wash the chicken pieces nicely with salt. Marinate the chicken pieces with turmeric powder, chilli powder, salt and lemon juice for 40 min at least. In a kadai or pan, add 1tsp oil and fry the red chillies, coriander seeds, curry leaves, cinnamon stick, cloves, pepper, bay leaf, fennel seeds one by one. 

6. Add required water and allow it to cook.

7. Add the marinated chicken pieces and again cook adding little water. (Chicken leaves out water while cooking).

8. When the oil starts oozing out from the gravy add the coriander leaves. Give a stir and switch off the stove.

 

9. Serve it with hot rice or any roti or naan.

 

 

 

Notes:
1. This fry can be made as semi gravy or gravy by adding less or more onion and tomato. But while adding check for the spiciness and salt.

 

Recipe to make the fry

Print

Karaikudi Chicken Fry | Chicken fry in Karaikudi Style

Karaikudi chicken fry is a special chicken fry recipe of Karaikudi district and tastes delicious with the freshly ground masalas and Indian spices.

Course Side Dish

Cuisine Indian, tamil nadu

Keyword chicken fry in karaikudi style, karaikudi chicken fry

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

marination 45 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 500kcal

Author Akila

Ingredients

Marination

• Chicken – 1/2 kg
• Chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Lemon Juice – 1 tbsp
• Salt – 1/2 tsp

To grind

• Red Chillies – 3
• Coriander seeds – 1 tbsp
• Pepper – 1 tsp
• Cloves – 3 to 4
• Cinnamon stick – 2 inch – crushed
• Fennel seeds – 1 tsp
• Bay leaves – 2
• Curry leaves – 1 spring
• Grated Coconut – 2tbsp

For Gravy

• Oil – 2 tbsp
• Mustard seeds – a pinch
• Cumin seeds – 1/2 tsp
• Fennel seeds – 1/2 tsp
• Onion – 2 chopped finely
• Tomato – 2 chopped finely
• Garlic – 4 cloves
• Ginger paste – 1 tsp
• Chilli powder – 1 tsp check for the spiciness before adding
• Coriander powder – 1 tsp
• Coriander leaves – few
• Water – as required
• Salt – as required

Instructions

• Wash the chicken pieces nicely with salt. Marinate the chicken pieces with turmeric powder, chilli powder, salt and lemon juice for 40 min at least. In a kadai or pan, add 1tsp oil and fry the red chillies, coriander seeds, curry leaves, cinnamon stick, cloves, pepper, bay leaf, fennel seeds one by one.
• Finally add the grated coconut and fry for a min. Allow to cool and grind to a smooth paste adding little water.
• In the same kadai, add the oil and when hot, add the mustard seeds and when it got splutters, add the fennel seeds and cumin seeds. Add the onion and saute well.
• Add the garlic and tomato and ginger paste. Saute till the tomato becomes mushy.
• Add the coriander powder and saute again. Now add the ground paste from step 2.
• Add required water and allow it to cook.
• Add the marinated chicken pieces and again cook adding little water. (Chicken leaves out water while cooking).
• When the oil starts oozing out from the gravy add the coriander leaves. Give a stir and switch off the stove.

Notes

This fry can be made as semi gravy or gravy by adding less or more onion and tomato. But while adding check for the spiciness and salt.

*post first published on Feb 8th 2015. Updated with recipe.

The post Karaikudi Chicken Fry | Chicken fry in Karaikudi Style appeared first on Learning-to-cook.

Chicken masala for beginners is very easy recipe and this one is especially for the beginners in cooking and for the bachelors who think cooking chicken masala is very tough.

Chicekn masala for beginners recipe with step by step pictures for your easy understanding and learning.

Easy Chicken Masala Recipe

Chicken Masala is one of favorite dish. It is simple to make yet tastes great. This recipe is mainly for the beginners and bachelors who wants to try this chicken masala at home. When I came first time to singapore my husband bought some chicken masala powder and tried this dish and said his friend used to prepare the chciken masala that way.  Ooh… I don’t like that taste with store bought masala. We hardly completed that dish. The next week, I called my mom and asked for the recipe. I followed the recipe and the result is awesome. So people who start learning the cooking and bachelors out there, can find this chicken masala to an an easy one. So try it and let me know the outcome. Here we go for the recipe.

 

If you want, you can try some of my simple chicken dishes below

 

Chicken kuzhambu for bachelors

Pepper Chicken Chettinad 

Nadan Kozhi Curry ( Kerala chicken curry )

Chicken gravy step by step
Country chicken kurma

 

Step by step instructions for Masala chicken recipe

 

9. Serve this hot chicken masala with rice or Biryani or Naan or dosa. Anything goes well with this. 

 

 

 

 

Tempting Chicken Masala is ready for serving.

 

Notes: 

1. I made this masala bit sry as I like the dry version. If more onions and tomatoes are added, you can make it a bit gravy. 

2. If you need a little more tangy, you can add 2 tsp of tamarind pulp. 

3. Adding 1 tsp gingelly oil enhances taste.

4. Spiciness can be adjusted according to your taste buds. Above mentioned are for my family taste buds. 

 

Recipe for Masala chicken for beginners

Print

Chicken Masala for beginners

Chicken Masala is one of favorite dish. It is simple to make yet tastes great. This recipe is mainly for the beginners and bachelors who wants to try this chicken masala at home. When I came first time to singapore my husband bought some chicken masala powder and tried this dish and said his friend used to prepare the chciken masala that way. Ooh… I don’t like that taste with store bought masala. We hardly completed that dish. The next week, I called my mom and asked for the recipe. I followed the recipe and the result is awesome. So people who start learning the cooking and bachelors out there, can find this chicken masala to an an easy one.

Course Side Dish

Cuisine South Indian

Keyword chicken masala for beginngers, chicken masala recipe, masala chicken

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

marination 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 500kcal

Author Akila

Ingredients

Marination

• Chicken – 1/2 kg
• Chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Salt – 1/2 tsp

Spices

• Cardamom – 2 pods
• Fennel – 3/4 tsp
• Cinnamon stick – 5 1 inch size
• Star anise – 2
• Bay leaf – 1 crushed
• Cloves – 6 to 7

Other Ingredients

• Sunflower oil – 5 tsp
• Gingelly oil – 1 tsp
• Curry leaves – few
• Onion – 2 finely chopped
• Tomato – 2 finely chopped
• Ginger Garlic – 2 tsp
• Green chillies – 2
• Chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Garam masala – 1 tsp
• Water – 1 cup + or – Salt as per taste

Instructions

• Wash the chicken with salt nicely. Add the chilli powder, turmeric powder, coriander powder and mix well. Allow to rest for 30 min atleast.
• In a wok or kadai, add 5 tsp oil and when it is hot add all the spices one by one and finally the curry leaves. Add the onion.
• Let the onion become translucent. Now add in the tomatoes.
• Add in the ginger garlic paste and the green chillies. Sauté till the raw smell of the ginger garlic goes off.
• Add in the marinated chicken pieces now. Add 1 cup water mix well.
• Close with a lid and let the chciken gets cooked for 10 min. Now add in the chilli powder, coriander powder, cumin powder and required salt.
• Let it cook for another 5 min. Add the garam masala powder now. Mix well and sprinkle some water and allow the chciken to get cooked in the masala powder.
• Cook till the oils oozes out. Add gingelly oil at this time. Wait for 2 min. Garnish with coriander leaves and serve hot.
• Serve this hot chicken masala with rice or Biryani or Naan or dosa. Anything goes well with this.

Notes

1. I made this masala bit sry as I like the dry version. If more onions and tomatoes are added, you can make it a bit gravy.
2.  If you need a little more tangy, you can add 2 tsp of tamarind pulp.
3.  Adding 1 tsp gingelly oil enhances taste.
4.  Spiciness can be adjusted according to your taste buds. Above mentioned are for my family taste buds.

*Post first published on May 7th 2014. Updated with recipe.

The post Easy Chicken Masala for beginners | Chicken Recipes appeared first on Learning-to-cook.

Chicken 65 Restaurant Style is a famous starter recipe in many of the Indian Non veg restaurants. Many do like this spicy, juicy and tasty recipe, which is deep fried in oil.

Restaurant Style Chicken 65 recipe with step by step instructions for your easy understanding and learning.

Restaurant Style Chicken 65

Most chicken 65 recipe is made with boneless chicken pieces, marinated with Indian spices, and deep fried. The more it is soaked, the more juicer it is.

Chicken 65 is always our family favorite. I already have posted chicken 65 which I have tried on my own. Recently I watched this video for baby corn 65 and tempted to try it for the chicken immediately. My hubby and kids loved this version also but my lil one complained of bit spiciness. Will need to reduce the spiciness next time at least for her.

Do try this restaurant style chicken 65 at home n enjoy your day.

You can also view other chicken recipes below

• Kaju Chicken
• Chicken kuzhambu 
• Simple chicken masala
• Chicken gravy step by step 
• Nadan Kozhi Curry
• Pepper Chicken Chettinad
• Naatu Kozhi Biriyani

Step by step instructions

6. Filter the excess oil in kitchen tissue. 

7. Serve then hot as a evening snack snack or as a side dish.

 

Yummy Restaurant Style Chicken 65 is ready

Notes

1. After adding the chicken pieces in oil, start rolling the oil along with the chicken pieces for even browning, if you are beginners in cooking.
2. You can adjust the chilli powder according to your family taste.
3. Boneless chicken works good for this recipe.

 

Recipe of Chicken 65 Restaurant Style

Print

Chicken 65 | Restaurant Style Chicken 65

Chicken 65 is always our family favorite. I already have posted chicken 65 which I have tried on my own. Recently I watched this video for baby corn 65 and tempted to try it for the chicken immediately. My hubby and kids loved this version also but my lil one complained of bit spiciness. Will need to reduce the spiciness next time at least for her. Do try this restaurant style chicken 65 at home n enjoy your day.

Course Side Dish, Snack

Cuisine Indian, South Indian

Keyword chicken 65, chicken 65 restaurant style

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Marinating time 2 hours hours

Total Time 25 minutes minutes

Servings 6

Calories 500kcal

Author Akila

Ingredients

• Chicken – 1/2 kg boneless
• Oil – for frying

To grind

• Ginger paste – 1 tbsp or fresh ginger of 2 inches
• Garlic – 2 pods
• Green chilli – 2 or 3
• Coriander leaves – few
• Curry leaves – few

To Mix

• Chilli powder – 2 tsp
• Coriander powder – 2 tsp
• Garam masala – 1 tsp
• Cumin powder – 1/2 tsp
• Turmeric – 1/5 tsp
• Corn flour – 1 tbsp
• Rice flour – 2 tbsp
• All purpose flour – 3 tbsp
• Curd – 4 tbsp
• Lemon juice – 3 tbsp
• Salt – as per taste
• Red food colour – a pinch optional ( but I didn’t add )

Instructions

• Grind the ingredients mentioned in To Grind and make a coarse paste. If needed add little water.
• Add the mentioned flours, powders, salt, curd, lemon juice and the ground paste.
• Mix them well. If water is needed add little by little. To this add the chciken pieces and allow to marinate for 1 hr.
• After 1 hr, heat a vessel with oil in medium flame.
• When the oil is hot enough to fry the chciken pieces, add the pieces in 4 to 5 pieces in a batch and fry them till they are light brown in colour. ( see notes )
• Filter the excess oil in kitchen tissue.
• Serve then hot as a evening snack snack or as a side dish.

Notes

After adding the chicken pieces in oil, start rolling the oil along with the chicken pieces for even browning, if you are beginners in cooking. 2. You can adjust the chilli powder according to your family taste. 3. Boneless chicken works good for this recipe.

*post first published on July 30, 2014. Updated with recipe.

The post Chicken 65 Restaurant Style | Chicken Recipes appeared first on Learning-to-cook.

Chicken gravy is loved by most Indian people and it would be the main side dish in most of the sunday’s in our home and This is specially made by my mother.

Chicken Gravy – This is a simple chicken gravy which is my moms special. Everyone’s first Guru in cooking would be their mother only. I always love my mom’s chicken gravy very much, as this is not only tasty one but also, very easy one to prepare. This is my first chicken dish, which I learnt from my mother after the marriage (before I only know to eat… he he he….). So newly married bride and bachelors can try this recipe easily. So lets see how to make this chicken gravy / madras chicken gravy.

You can view some of the chicken recipes below
Chettinad pepper chicken
Country chicken biryani
Chicken franks in Indian style
Chicken 65
Chicken Cashew Gravy

How to make Simple Chicken Gravy

Ingredients

Chicken – 1/2 kg
Nallennai or any Cooking oil – 3 tsp
Cinnamon stick – 1 to 2 inch crushed
Cloves – few
Star anise – few
Cardamom – 1
Fennel seeds – 1/4 tsp
Onion – 1 big – chopped nicely
Tomato – 2 medium sized
Chilli powder – 1.5 tsp
Coriander powder – 2 tsp
Turmeric powder – 1/4 tsp
Salt – 1 tsp ( or as per taste)
Coconut milk – 2 tbsp
Gingelly oil – 1 tbsp
Coriander leaves – few

Method to prepare chicken gravy

1. Wash the chicken with salt and keep aside.

2. In a kadai, add the oil. When it is hot, add the spices, cinnamon stick, cardamom, star anise, cloves, fennel seeds. Fry them a little.

3. Add the finely chopped onions and fry them till translucent.

6. To the remaining mixture in the kadai, add the chilli powder, coriander powder, salt, turmeric powder and mix it well to make a masala.

7. add the chicken pieces and coat them well with the masala. Allow to cook them in low flame.

8. Now when the remaining other half of the onion tomato mixture cools down, transfer it to the blender and grind to a smooth paste.

9. mix the ground paste to the chicken and mix them well. Add little water. ( Do not add more, as the chicken tends to leave water while cooking ).

10. Add little coriander at this stage, so that the flavor gets mixed with chicken.

11. Now close the chicken with a lid or plate and cook for 10 min.

12. After 10 min, check the gravy has become thick and that, the oil leaves from the sides.
13. Now add the coconut milk and mix it. (optional)

14. Add gingelly oil and mix them.

15. Garnish with coriander leaves and serve them.

16. Yummy and simple chicken gravy is ready.

 

 

Video recipe of Chicken Gravy

 

 

 

 

Delicious chicken gravy / Chicken curry is ready to be eaten with rice or chappathi.

 

Printable Recipe of Chicken Gravy

Print

Chicken Gravy

This is easy and simple Chicken gravy prepared by my mom and tastes great.

Course Main Course

Cuisine South Indian

Keyword chicken gravy

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Akila

Ingredients

• Chicken - 1/2 kg
• Sunflower Oil - 3 tsp
• Cinnamon stick - 1 to 2 inch crushed
• Cloves - few
• Star anise - few
• Cardamom - 1
• Fennel seeds - 1/4 tsp
• Onion - 1 big - chopped nicely
• Tomato - 2 medium sized
• Chilli powder - 1.5 tsp
• Coriander powder - 2 tsp
• Turmeric powder - 1/4 tsp
• Salt - 1 tsp or as per taste
• Coconut milk - 2 tbsp
• Gingelly oil - 1 tbsp
• Coriander leaves - few

Instructions

• Wash the chicken with salt and keep aside.
• In a kadai, add sunflower oil. When it is hot, add the spices, cinnamon stick, cardamom, star anise, cloves, fennel seeds. Fry them a little.
• Add the finely chopped onions and fry them till translucent.
• Add the tomatoes now and saute them.
• When the onion and tomatoes becomes soft, transfer half the content of the onion - tomato mixture to another bowl and allow it to cool down.
• To the remaining mixture in the kadai, add the chilli powder, coriander powder, salt, turmeric powder and mix it well to make a masala.
• Now add the chicken pieces and coat them well with the masala. Allow to cook them in low flame.
• Now when the remaining other half of the onion tomato mixture cools down, transfer it to the blender and grind to a smooth paste.
• Now mix them ground paste to the chicken and mix them well. Add little water. ( Do not add more, as the chicken tends to leave water while cooking ).
• Add little coriander at this stage, so that the flavor gets mixed with chicken.
• Now close the chicken with a lid or plate and cook for 10 min.
• After 10 min, check the gravy has become thick and that, the oil leaves from the sides.
• Now add the coconut milk and mix it. (optional)
• Add gingelly oil and mix them.
• Garnish with coriander leaves and serve them.
• Yummy and simple chicken gravy is ready.

The post Chicken Gravy | Amma Special Chicken Gravy appeared first on Learning-to-cook.

 

For Marination

• Boneless Chicken – 1/2 kg
• Soya sauce – 1 tbsp
• Chilli sauce – 1 tbsp
• Pepper Powder – 1/4 tsp
• Chilli powder – 1/2 tsp
• Egg white – from 1 egg (or 2 tbsp all purpose flour + 2 tbsp corn flour)

For Seasoning

• Soya sauce – 2 tsp
• Chilli sauce – 2 tsp
• Chilli powder – 1 tsp
• Vinegar – 1.5 tsp
• Sugar – 1 tsp

 

Other Ingredients

• Onion – 2 medium sized (Cubed)
• Capsicum / Bell peppers – 1 cup (cubed)
• Green chillies – 2 cut lengthwise
• Spring onion – 1 (chopped finely) + little for garnishing

 

 

Method for preparing Chilli Chicken

 

1. Wash the chicken nicely with salt and turmeric powder. Add the tomato sauce, pepper powder, soya sauce, egg white.

 

2. Add the chilli powder and marinate for 1hr at least.

 

3. Now add the corn flour and all purpose flour and mix well.

 

4. In a vessel add oil and when hot add the marinated chicken pieces in little batches and fry them to crispy. When they turn golden colour, Filter the excess oil in kitchen towel and keep them aside.

 

5. Meanwhile prepare the sauces in the bowl. Add the tomato chilli sauce, soya sauce, vinegar, sugar, pepper and keep it ready. (Got this tip from here).

 

6. In the vessel, add the oil and add the garlic and green chilli. Fry them. Add the cubed onions.

 

7. Add the capsicum and let them cook till 70 percent as we want them to be crunchy and not mushy. Now add the prepared sauce and mix them.

 

8. Add the fried chicken pieces and mix them till they are well coated with the sauces. Check for the salt and adjust it.

 

9. Yummy chilli chicken is ready. Garnish with spring onions and serve it hot.

 

10. I served this chilli chicken with Veg Fried Rice

 

Notes:
1. In seasoning, instead of chilli sauce, you can also add the tomato ketchup.
2. Try to do brining the chicken pieces the before night to make it tender and for best results of chilli chicken. If you are short of time, atleast do it for 1 hr and keep in fridge then prepare as ususal.
3. To get the bright red color to the chicken you can use the kashmiri chilli powder. If unavailable, you can use edible red colour.
4. Soya sauce already contains salt. So check before adding the salt.
5. You can avoid or reduce green chillies, when giving to children, as chilli sauce gives enough spiciness.

Printable Recipe of Chilli Chicken

Print

Chilli Chicken Recipe

Course Side Dish

Prep Time 50 minutes minutes

Cook Time 30 minutes minutes

soaking time 1 hour hour 40 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 4

Author Akila

Ingredients

For Marination

• Boneless Chicken - 1/2 kg
• Soya sauce - 1 tbsp
• Chilli sauce - 1 tbsp
• Pepper Powder - 1/4 tsp
• Chilli powder - 1/2 tsp
• Egg white - from 1 egg or 2 tbsp all purpose flour + 2 tbsp corn flour

For Seasoning

• Soya sauce - 2 tsp
• Chilli sauce - 2 tsp
• Chilli powder - 1 tsp
• Vinegar - 1.5 tsp
• Sugar - 1 tsp

Other Ingredients

• Onion - 2 medium sized Cubed
• Capsicum / Bell peppers - 1 cup cubed
• Green chillies - 2 cut lengthwise
• Spring onion - 1 chopped finely + little for garnishing

Instructions

• Wash the chicken nicely with salt and turmeric powder. Add the tomato sauce, pepper powder, soya sauce, egg white.
• Add the chilli powder and marinate for 1hr at least.
• Now add the corn flour and all purpose flour and mix well.
• In a vessel add oil and when hot add the marinated chicken pieces in little batches and fry them to crispy. When they turn golden colour, Filter the excess oil in kitchen towel and keep them aside.
• Meanwhile prepare the sauces in the bowl. Add the tomato chilli sauce, soya sauce, vinegar, sugar, pepper and keep it ready. (Got this tip from here).
• In the vessel, add the oil and add the garlic and green chilli. Fry them. Add the cubed onions.
• Add the capsicum and let them cook till 70 percent as we want them to be crunchy and not mushy. Now add the prepared sauce and mix them.
• Add the fried chicken pieces and mix them till they are well coated with the sauces. Check for the salt and adjust it.
• Yummy chilli chicken is ready. Garnish with spring onions and serve it hot.

Notes

In seasoning, instead of chilli sauce, you can also add the tomato ketchup.

2. Try to do brining the chicken pieces the before night to make it tender and for best results of chilli chicken. If you are short of time, atleast do it for 1 hr and keep in fridge then prepare as ususal.

3. To get the bright red color to the chicken you can use the kashmiri chilli powder. If unavailable, you can use edible red colour.

4. Soya sauce already contains salt. So check before adding the salt.

5. You can avoid or reduce green chillies, when giving to children, as chilli sauce gives enough spiciness.

The post Chilli chicken | How to make Chilli Chicken Recipe appeared first on Learning-to-cook.

Garlic Tomato Chicken Roast… Do you feel the name is different?? Yes I too thought the same, when I first saw the recipe here. Since it looks simple and I love the garlic flavor,  I thought I can give a try to the recipe and bookmarked the recipe.

Finally last Sunday, I took the recipe as a base and slightly modified according to my family taste. It came out good and everyone in our family loved it. So here goes the tasty and yummy Garlic Tomato Chicken Roast Recipe.

Here are the other chicken recipes for you to check..

Pepper Chicken Dry

Butter Chicken Roast

Ginger Chicken Fry

Crispy Chicken Fry

Karaikudi Chicken

Garlic Tomato Chicken Roast Recipe

Preparation time: 20 min (+1 hr marination) | Cook Time: 50 min | Serves: 5

Recipe Category: Side dish | Recipe Cuisine: South Indian

 

Ingredients 

• Chicken – 1/2 kg
• Garlic cloves – 20 cloves (with or without skin)
• Tomato – 2 tomatoes (pureed)
• Chilli powder – 3/4 tbsp
• Coriander powder – 1/2 tbsp
• Garam masala powder- 1/4 tsp
• Ginger paste – 1/2 tsp
• Salt – as per taste
• Oil – 4 tbsp
• Coriander leaves – for garnishing

To temper (Optional)

• Cinnamon stick – 1
• Cloves – 3 to 4
• Fennel seeds – 1/4 tsp
• Curry leaves – 1 spring
• Star anise – 1

Method to prepare Garlic Tomato Chicken

1. Crush the garlic nicely. (you can use your mortar or food processor to do so). Keep it ready. Now wash the chicken to remove the smell. (How to remove the poultry smell from chicken). Let the water drain out. Now add the mentioned powders and salt and mix well.

 

2. Add the ginger paste and the crushed garlic cloves. Mix them thoroughly and let it rest for 1 hr.

3. Add 2 tbsp oil and add the tempering items and fry for a minute. Then add the chicken pieces and start cooking. Cover and cook it.

4. The chicken leaves out water and let the chicken cook by its own water. It might take around 10 to 12 minutes. Meanwhile puree the tomato and add it to the chicken. Again close and cook. Now and then mix the chicken and also check if chicken has water or else it gets burn at the bottom.

5. Now add the remaining 2 tbsp oil and cook it. No need to add water. Keep stirring the chicken. Finally add the coriander leaves and switch off the stove.

6. Serve the chicken with plain rice or as a side dish.

Yummy and tasty Garlic Tomato Chicken Roast is ready.

 

Notes:

1. All the tempering items are optional. I added for our family taste. The original recipe, doesn’t call for the tempering items.

2. If you feel, chicken not cooked properly, then add slight water. Do not add more.

3. After adding the oil for the second time, do not close and cook. Keep it open and cook.

Printable receipt of Garlic Tomato Chicken Roast

Print

Garlic Tomato Chicken Roast

Course Side Dish

Cuisine South Indian

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4

Author Akila

Ingredients

• Chicken - 1/2 kg
• Garlic cloves - 20 cloves with or without skin
• Tomato - 2 tomatoes pureed
• Chilli powder - 3/4 tbsp
• Coriander powder - 1/2 tbsp
• Garam masala powder- 1/4 tsp
• Ginger paste - 1/2 tsp
• Salt - as per taste
• Oil - 4 tbsp
• Coriander leaves - for garnishing

To temper (Optional)

• Cinnamon stick - 1
• Cloves - 3 to 4
• Fennel seeds - 1/4 tsp
• Curry leaves - 1 spring
• Star anise - 1

Instructions

• Crush the garlic nicely. (you can use your mortar or food processor to do so). Keep it ready. Now wash the chicken to remove the smell. (How to remove the poultry smell from chicken). Let the water drain out. Now add the mentioned powders and salt and mix well.
• Add the ginger paste and the crushed garlic cloves. Mix them thoroughly and let it rest for 1 hr.
• Add 2 tbsp oil and add the tempering items and fry for a minute. Then add the chicken pieces and start cooking. Cover and cook it.
• The chicken leaves out water and let the chicken cook by its own water. It might take around 10 to 12 minutes. Meanwhile puree the tomato and add it to the chicken. Again close and cook. Now and then mix the chicken and also check if chicken has water or else it gets burn at the bottom.
• Now add the remaining 2 tbsp oil and cook it. No need to add water. Keep stirring the chicken. Finally add the coriander leaves and switch off the stove.
• Serve the chicken with plain rice or as a side dish.
• Yummy and tasty Garlic Tomato Chicken Roast is ready.

Notes

All the tempering items are optional. I added for our family taste. The original recipe, doesn't call for the tempering items.

If you feel, chicken not cooked properly, then add slight water. Do not add more.

After adding the oil for the second time, do not close and cook. Keep it open and cook.

The post Garlic Tomato Chicken Roast | Chicken Recipes | Sunday Special Recipes appeared first on Learning-to-cook.