Tag Archives: kozhi varuval

Lemon Chicken Recipe / Lemon Chicken Fry recipe – Easy Chicken Recipe

Lemon Chicken Recipe / Lemon Chicken Fry recipe – Easy Chicken Recipe

Lemon chicken fry is my most awaited to try recipe, ever since I had Lemon chicken from the Hotel – The Plantain Leaf. The whole family likes this chicken, which is mildy spiced, juicy and tender.

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Lemon Chicken Fry Recipe / Lemon Chicken recipe / Easy chicken recipes

Lemon chicken is prepared by cooking the chicken with spices and lemon juice. Also this consumes very little time to get cooked. I would say it’s one of the finger-licking dish among all of my chicken recipes. Goes out well with any Indian flat bread, as a side dish for briyani or fried rice and also good when paired with steamed rice and sambar. Let me share the recipe…

Taking this to Fiesta Friday #195 hosted by Angie@thenovicegardener

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Lemon Chicken Fry Recipe / Lemon Chicken recipe / Easy chicken recipes

Ingredients:

  • Chicken – ½ kg
  • Lemon – 3 nos (medium sized)
  • Onions – 3 nos
  • Cumin seeds – ½ tsp
  • Capsicum – 2 no (medium sized)
  • Ginger-garlic paste – 1 tbsp
  • Green chillies – 2 nos
  • Turmeric powder – ½ tsp
  • Pepper powder – ½ tsp
  • Curry leaves – 2 sprigs
  • Coconut oil or any cooking oil – 1 ½ tbsp
  • Salt – 1 tsp (to taste)

Preparation:

  • Clean and roughly chop the chicken into medium pieces.
  • Peel and roughly chop the onions to medium cubes, slit green chillies to equal halves.
  • Deseed and chop the capsicum to medium pieces.
  • Cut and squeeze the juice from lemon, remove the seeds and keep it aside.
  • Take chicken, turmeric powder, salt and lemon juice all together in a bowl, mix it well and let it rest for 15 mins.
  • Heat oil in heavy bottomed vessel or kadai, add the cumin seeds and curry leaves, wait until they crackle.
  • Add the onions, ginger-garlic paste and cook until the onion turns golden brown in color.
  • Add the capsicum and cook for few mins or until the capsicum turns light green in color.
  • Add the chicken along with the marinate, cook for 2 mins.
  • Sprinkle little water, stir well, cover and cook for few mins or until the chicken is tender and juicy.
  • Sprinkle the pepper powder, remove the lid and cook for 2 mins or until the chicken becomes dry and the oil separates.
  • Remove from fire and transfer it to a bowl.

Serve hot. Lemon chicken fry can be served as a side dish for briyani, fried rice or steamed rice and sambar. Lemon Chicken is and perfect side dish for lunch or dinner.

 

 

 

 

Spicy Chicken Masala / Kozhi Varuval

Spicy Chicken Masala / Kozhi Varuval

I have prepared this spicy chicken masala with the ingredients found in all kitchens. It is very simple, easy, less time consuming and cheaper dish with delicious taste, excellent aroma and attractive color.

I have marinated the chicken pieces with few spices and spice powder, and then cooked it with thinly sliced onions. This goes out well with sambhar rice, curd/yogurt rice and rasam rice. Let us move on to the recipe…

Spicy chicken Masala / Kozhi Varuval

Spicy chicken Masala / Kozhi Varuval

Ingredients:

  • Onions – 3 to 4 nos (medium size)
  • Garlic cloves – 4 nos
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Black peppercorns – ½ tsp
  • Curry leaves – a string
  • Turmeric powder – ½ tsp
  • Chili powder – 1 ½ tsp
  • Garam masala – ½ tsp
  • Salt to taste
  • Gingelly oil – 1 tbsp

Preparation:

  • Clean and chop the chicken into medium pieces.
  • Marinate chicken pieces with chili powder, turmeric powder, garam masala and salt for about 30 mins.
  • Peel and thinly slice the onions to lengthwise.
  • Heat oil in the kadai, add in the mustard seeds, cumin seeds, peppercorns and curry leaves. Wait until they crackle.
  • Add in the onions and finely chopped garlic, cook until the raw smell goes off.
  • Add in the chicken and cook them until it the chicken turns white color.
  • Stir once in every 5 mins, while the chicken is getting cooked, else it would be burnt.
  • Sprinkle water, cover and cook, until the chicken is cooked.

Garnish with mint leaves and serve hot.

Spicy Chicken Fry

Spicy Chicken Fry

This recipe is my all time favorite from the hands of my mother-in-law; I use to prepare this dish very often. But wonder so long how I haven’t blogged this recipe. In this dish the chicken is boiled and then fried with spice powders. This goes well as side dish for steamed rice and Sambhar, steamed rice and Dal fry, Sambhar sadham and Curd/yogurt rice. Let us move on to the recipe…

Spicy Chicken Fry

Spicy Chicken Fry

Ingredients:

  • Chicken – ½ kg
  • Onions – 3 nos
  • Turmeric powder – ¼ tp
  • Chili powder – 1 ¼ tsp
  • Coriander powder- 2 tsp
  • Salt to taste
  • Oil – 1 tbsp
  • Ginger-garlic paste – 2 tsp
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Curry leaves – a string

Preparation:

  • Boil the chicken in water or pressure cook the chicken for a whistle.
  • Drain the water and reserve it for stock.
  • Peel and thinly slice the onions lengthwise.
  • Heat oil in a kadai, add mustard, cumin seeds and curry leaves. Wait till they crackle.
  • Add the onions, ginger-garlic paste and cook till they turn golden brown.
  • Add in the boiled chicken pieces followed with all the spice powders and salt.
  • Cook till the raw smell goes off and the spice powders get blend with chicken.
  • Keep on stirring every now and then, keep in medium flame.
  • Switch off the flame when the oil separates and floats on the sides.

Serve hot.