Tag Archives: tamil chicken recipes

White Chicken Gravy recipe / Chicken in white gravy / Chicken gravy recipe

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Chicken gravy is one such familiar dish that is prepared by most of us. Also, there are more varieties and flavor in the chicken gravy, this time I have tried a mildly spiced and flavored chicken gravy which goes out well with chapathi, roti, paratha, parotta, pulao’s and biryani.

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White Chicken Gravy recipe / Chicken in White gravy / Easy Chicken Gravy recipe

White Chicken Gravy tastes delicious, also the butter and cashew nut paste in it gives a rich texture to the gravy, green chillies add mild spicy taste along with few spices. I have accompanied this white chicken gravy along with parotta and chicken 65. Let me share the recipe…

Taking it to Fiesta Friday #192 hosted by Angie@thenovicegardener.

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White Chicken Gravy recipe / Chicken in White gravy / Easy Chicken Gravy recipe

Ingredients:

  • Chicken – ½ kg
  • Onions – 2 nos (medium size)
  • Butter – 2 tbsp or Coconut oil – 2 ½ tbsp
  • Coconut – 10 gms
  • Green chillies – 1 ½ nos
  • Poppy seeds – 1 ½ tsp
  • Fennel / Sombu – 1 ½ tsp
  • Cashew nuts – 15 nos
  • Garlic – 6 cloves
  • Ginger (1” inch stick) – 2 nos
  • Kasoori Methi / Dried Fenugreek leaves (காய்ந்த வெந்தயக்கீரை) – 2 tsp
  • Black or White pepper powder – 1 tsp
  • Salt – 1 ½ tsp

Preparation:

  • Peel and finely chop the onions into pieces.
  • Take coconut, ginger, garlic, fennel seeds, poppy seeds, green chillies all together and grind it to a fine paste by adding little water.
  • Soak cashew nuts in water for 15 mins and grind it to a fine paste along with the water.
  • Heat butter in a kadai or heavy bottomed vessel, add the onions and cook until the onions turn golden brown in color.
  • Pour the ground masala and cook until the raw smell goes off or the oil starts floating on the top.
  • Add the chicken pieces, followed by salt and cook for 2 mins.
  • Pour a cup of water, cover and cook until the chicken in cooked.
  • Pour in the ground cashew nut paste, mix it well and cook in low flame for a min.
  • Crush the dried fenugreek leaves or kasuri methi within your palms, and sprinkle it over the gravy.
  • Sprinkle pepper powder, mix it gently.
  • Transfer it to a bowl.

Serve hot along with any Indian flat breads.

Chicken Vermicelli Biryani from Leftover Whole Roasted Chicken

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Usually I don’t like to waste food, even when there is excess of food, I like to create them as a new dish which would be loved by the whole family. Not only my kids even it happens with me – I don’t prefer to the leftover food may be from lunch for dinner but instead I create something new with those. Being a food revolution Ambassador, now I have more interest towards creating a new recipe from the leftovers. As everyday there are lakhs of people suffering for food, so say no to wastage of food. #Christmasleftoverrecipes

CLICK HERE for more Biryani recipes and CLICK HERE for more Chicken Recipes.

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Chicken Vermicelli Biryani

As a result here comes my Chicken Vermicelli Biryani from the leftover Whole Roasted Chicken and its stock. This goes out well for lunch or dinner along with a simple onion raita. Also it takes just few mins to get cooked, as the chicken and the stock are already cooked. But be carefully only when you infuse the spice powders and salt to dish, as we are making it from leftovers and the leftovers has already got spices and salt infused in them. Let me share the recipe…

Ingredients:

  • Leftover Chicken pieces from Whole Roasted Chicken – 100 gms
  • Leftover Chicken stock from Whole Roasted Chicken – 2 cups
  • Roasted Vermicelli / Semiya – 1 cup
  • Green chillies – 1 no
  • Ginger-Garlic paste – 1 tsp
  • Onions – 50 gms
  • Tomatoes – 50gms
  • Mint and coriander leaves – 10 gms
  • Turmeric powder – ¼ tsp
  • Chilli powder – ½ tsp
  • Coriander powder – ½ tsp
  • Salt to taste
  • Ghee / Clarified butter – 1 tsp
  • Flavored spices (cinnamon – 1 no, star anise – 1 no, cloves – 2 nos, bay leaf – 1 no)

Making of Vermicelli / Semiya Biryani with the Leftover Whole Roasted Chicken and its Stock –

Preparation:

  • Shred the chicken into pieces and keep it aside.
  • Peel and finely chop the onions and tomatoes. Slit the green chillies.
  • Clean and finely chop the mint and coriander leaves along with their stalk and keep it aside.
  • Heat ghee/clarified butter in a kadai, add the flavored spices (cloves, cinnamon, star anise, bay leaf) followed by gin-garlic paste and green chilli.
  • Cook until the raw smell goes off.
  • Add the onions and cook until they turn golden brown in color.
  • Add the tomatoes and cook until they mushy.
  • Add the mint and coriander leaves and cook until they turn dark green in color.
  • Add the spice powders and cook until the raw smell goes off.
  • Add the chicken pieces, pour in the stock and pour another cup of water, cover and bring it to boil.
  • Add the roasted semiya/vermicelli, give a gentle stir, cover and cook until the semiya/vermicelli is cooked.
  • Remove the lid and cook in medium flame, when you experience its watery until they become dry (make sure that they should not get burned).
  • Once they get dry, remove them fire and transfer it to a bowl.

Serve hot with Onion raita. A simple and easy prepared dish but tastes heavenly and aromatic.

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Chili chicken

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This chili chicken gravy is one of my all time favorite; the right word is “My Signature Dish”, which was preparing for almost 10 years. As to saying, “People become crazy towards something they find and never mind about the old ones”, I have almost forget about this dish. Luckily two days, the dish strikes my mind and started preparing that for my kids.

This is one of the simple and easiest gravy, which goes well with Indo-Chinese based food, but I have accompanied this with “Indian Vegetable Risotto”, the combination was super. Let us on to the recipe…

Chili Chicken Gravy

Chili Chicken Gravy

Ingredients:

  • Chicken – 1 kg
  • Onions – 4 nos (medium sized)
  • Tomato – 2 nos
  • Green chilies – 2 nos
  • Chili powder – 2 tsp
  • Coriander powder – 1 ½ tsp
  • Turmeric power – ½ tsp
  • Ginger-garlic paste – 2 tsp
  • Curd / Yogurt – 2 tbsp
  • Corn flour – 1 tbsp
  • Red food colour – ¼ tsp
  • Pepper powder – 1 tsp
  • Soy sauce – 1 tbsp
  • Salt to taste
  • Vegetable Oil / Olive oil – 1 tbsp
  • Coriander leaves – a fistful

Preparation:

  • Clean and chop the chicken into medium pieces.
  • Peel and finely chop half of the onion and then roughly chop the other onions and tomaotes.
  • Slit the green chilies into equal halves.
  • Take chicken, chili powder, coriander powder, turmeric powder, salt, ginger-garlic paste, yogut/curd, pepper powder, 2 tsp of soy sauce together in a bowl. Mix them well with your hands. Marinate it for 10 mins.
  • Grind the roughly chopped onions and tomatoes together to a paste without adding water.
  • Pour the grounded paste along with a tsp of oil to the chicken marinate and mix it well. Marinate it for another 20 mins.
  • Heat oil in a kadai, add in the onions and green chilies. Cook till the onions become transparent.
  • Add in the marinated chicken, cook them for 10 mins and keep them stirring once in a while.
  • Pour in ½ cup of water, cover and cook till the chicken is done, keep on stirring once in a while.
  • Mix the leftover soysauce with cornflour by adding little water, be sure no lumps should be formed.
  • Once when the chicken is done, pour in the soy sauce mixture and keep on stirring continously till it thickens, else the chicken would be burnt.
  • Garnish with coriander leaves.

Serve hot.

Note: When you need gravy, remove form fire when it comes to gravy form. If you need it to be dry, keep on stirring till the gravy thickens and becomes dry.