Nei Podi Chicken Fry Recipe / Nei Podi Kozhi Varuval Recipe / Podi Kozhi

This is a simple version of chicken ghee roast prepared across Chennai. Nei podi literally translates as ghee and chutney powder. The milagai podi or also called as chutney podi dominates the flavors, texture and taste in this recipe.

Nei Podi Chicken Fry Recipe is Uploaded on Vidyascooking Youtube Shorts

Nei Podi Chicken Fry Ingredients:

300 Grams Boneless Chicken Pieces

3 Tbsp Chutney Podi / Milagai Podi

2 Small Onions

1 Tbsp Ginger and Garlic Paste

2 Tbsp Yogurt

1/2 Lime

3 Green Chillies

2 Sprigs Curry Leaves

1 Tsp Chilly Powder

1/4 Tsp Turmeric Powder

1/2 Tsp Garam Masala

1 Tsp Coriander Powder

3 Tsp Ghee

2 Tsp Oil

Salt as required

Home Made Chutney Podi / Milagai Podi Recipe on Vidyascooking Channel

Prep:

I used chicken thigh boneless in this recipe. Using a sharp knife chop the chicken into tiny bite size pieces and wash twice allow excess moisture . to drain in the colander and reserve.

Peel wash and chop equal amount of ginger and garlic add it to a mixer jar and grind to form a smooth paste reserve.

Peel and wash onions. Finely chop and reserve.

Remove the stems from chiles, rinse thrice, slit in half and reserve.

Prepare milagai podi as mentioned in my video and reserve.

Separate the curry leaves from stem, rinse twice and reserve.

Marination:

In a mixing bowl transfer the cleaned and drained chicken. Add yogurt, chilly powder, turmeric powder, chilly powder, salt, garam masala, coriander powder, ginger and garlic paste, massage all the ingredients well in the chicken cover and allow to marinate for 15 minutes.

Method:

Heat a wok on medium flame with oil. 

Add finely chopped onions , curry leaves and slit green chilies stir and fry all the ingredients till onion turns transparent.

Add the marinated chicken and stir well with the onions. Place on low flame allow the chicken to release moisture and cook.

Stir the chicken once more cover and cook until tender. Do not add water the chicken will get soggy and not dry fry.

Once the chicken has cooked and is tender uncover and allow excess moisture to evaporate. 

Sprinkle milagai podi generously top with ghee and stir fry until the chicken is covered in the podi fry till chicken is crispy on all sides. Dish out the chicken on a serving plate and serve hot with southindian meals...Enjoy!

Chicken Chops Recipe (Kozhi Chops Masala Varuval )

Chicken chops is a semi dry curry which can be served as a side dish or a starter. I remember mom used to prepare this dish all the time. She used to serve this as a starter or sidedish with fried rice or biryani. I like to pair this with hot rice and rasam. 

Recipe Video Uploaded on Vidyascooking Youtube Channels English and Tamil 😊

Chicken Chops Ingredients:

500 Grams Chicken Thighs

1/4 Cup Yogurt

1 Tbsp Ginger and Garlic Paste

1 Tbsp Coriander Powder

1/4 Tsp Turmeric Powder

1/4 Tsp Blackpepper

1 Inch Stick Cinnamon

3 Cloves

3 Cardamoms

8 Green Chilies (Spicy)

1 Inch Ginger

10 Pods Garlic

1 Tbsp Oil

1 Tbsp Ghee

Salt as per taste

Curry leaves and Lime for Garnish

Prep:

Peel and Wash equal amounts of ginger and garlic, roughly chop and add it to a mixer jar grind with less water till smooth paste and reserve.

Peel and wash equal amounts of ginger and garlic, roughly chop and reserve.

Remove stem from green chilies wash and roughly chop and reserve.

Wash the chicken thighs twice and using a sharp knife place slits and reserve the chicken in a bowl.

Marination:

Place the chicken thighs in a bowl.

Add yogurt, coriander powder, turmeric, 1/2 lime, 1/4 tsp salt, ginger and garlic paste.

Massage the masala in the chicken cover and allow it to marinate for 30 minutes on kitchen counter.

Prepare Masala Paste:

Heat a wok with 1 tbsp oil on medium flame.

Add black pepper, cinnamon, cardamom, cloves to the wok gently stir and fry till the spices splutter.

Add chopped chillies, ginger and  garlic fry all the ingredients on low to medium flame for 10 minutes.

Keep stirring constantly and fry the masalas evenly.

Remove the fried ingredients on a plate. Spread the ingredients and allow it to reach room temp.

Transfer the ingredients to a mixer jar and grind to form a smooth paste with very less water.

Once the masala is ground reserve it.

Lets prepare chicken chops:

Once the chicken has marinated well, add 2 to 3 Tsp of the ground masala and massage it in the chicken.

Cover and allow the chicken to marinate in the masala for 30 minutes if you have time in hand.

Transfer the chicken thighs to a nonstick handi, do not waste the marination...dilute the marination with half a coffee tumbler water and add it to the chicken.

Stir the chicken once cover and cook on medium flame till tender.

Once the chicken is half cooked open the cover and add salt stir once and cover cook it till all the excess moisture has evaporated. We can adjust the flame once the chicken has cooked and place it on high flame to evaporate the moisture.

Next add curry leaves, 1 tbsp ghee and 1/2 tbsp oil gently flip the chicken thighs and fry on all sides to desired consistency.

Remove the chicken chops from flame and plate it. Garnish with few drops of lime juice and serve hot...Enjoy!

Palak and Methi Chicken Biryani Recipe ( Natti Dum Biryani Style Recipe )

Spinach and fenugreek leaves combination is popular across southindia, curries, stir fries and gravies are prepared. I have incorporated these greens to prepare a basic masala which can be used in biryani, gravy and stir fry. Masala base can be refrigerated upto a weeks time. This spinach and fenugreek chicken biryani is aromatic and very tasty locals here in Karnataka refer this type of biryani as "natti biryani".

Palak and Methi Chicken Biryani Recipe is Posted on Youtube English Channel 😊

Palak Methi Chicken Semi Dry Fry Recipe
Ingredients for Masala:
10 Sprigs Mint
10 Sprigs Coriander
1/4 Cup Fenugreek Leaves
1/4 Cup Spinach Leaves
1/2 Cup Onion
1/2 Cup Tomato
5 Green Chilies
1 Tsp Coriander Powder
1 Tsp Chilly Powder
1/4 Tsp Turmeric Powder
1/4 Tsp Cumin Seeds
1/4 Tsp Fennel Seeds
1/4 Tsp Shahi Jeera
1 1/2 Inch Stick Cinnamon
3 Cardamoms
3 Cloves
1/4 Tsp Black Pepper
1 Strand Stone Flower
1 Marathi Moggu
1 Star anise
1 Black Cardamom
3 Strands Mace (Javitri)
1 Tbsp Ginger and Garlic Paste
2 Tbsp Oil

Prep:

Peel and wash onion. Slice the onion and reserve.

Wash the tomato, chop and reserve.

Remove the stems from chilies, wash and slit.

Separate mint leaves from stem, rinse twice and reserve.

Separate spinach leaves from stem, rinse twice and reserve.

Separate coriander leaves from stem, rinse twice and reserve.

Separate fenugreek leaves from stem, rinse twice and reserve.

Peel and wash equal amounts of ginger and garlic. Add the ginger and garlic to a mixer jar and grind to form a smooth paste.

Prepare Masala Paste:

Heat a wok with oil. Add sliced onion, slit chilies and tomatoes fry all the ingredients till onion turns transparent.

Add the whole spices, powdered spices chilly powder, coriander powder, turmeric powder, ginger and garlic paste, to the onion and tomato stir and fry all the ingredients for 5 minutes. 

Once the oil surfaces on the masala add all the cleaned leaves mint, spinach, fenugreek and coriander don't stir place the flame on low, cover and allow the green to wilt.

Open the lid once and stir fry all the ingredients cover and cook for 5 to 10 minutes.

Once the masala has fried remove from flame allow it to reach room temp.

Add the masala to a mixer jar and grind to form a smooth paste and use this as base for many recipes.

We can prepare this masala paste and store it in a airtight container refriderated for a week.

Chicken Biryani Ingredients:

750 Grams Curry Cut Chicken 

500 Grams Basmati Long Grain Rice

2 Tbsp Ginger and Garlic Paste

1 Large Onion

1 Large Tomato

2 Green Chilies

1 Inch Cinnamon

3 Cloves

3 Cardamoms

2 Bayleaves

1 1/2 Cups Ground Biryani Masala Paste

1 Tbsp Chilly Powder

1/4 Tsp Turmeric Powder

3 Tbsp Yogurt

3 Tbsp Ghee

3 Tbsp Oil

1/2 Lime Juiced, 2 Tbsp Coriander for Garnish.

Prep:

Prepare the biryani masala paste first.

Wash the chicken well. Place it in a colander allow excess moisture to drain.

Whisk 3 to 4 tbsp Yogurt and reserve.

Prepare Ginger and Garlic Paste. Peel and Wash equal amounts of ginger and garlic. Chop the ginger and garlic, next add it to a mixer jar and grind to form a smooth paste.

Peel and wash onion. Roughly chop the onion and reserve.

Wash the tomato. Roughly chop and reserve.

Wash the lime chop in half then juice the lime in a bowl and reserve.

Separate coriander and mint leaves, rinse in water twice, finely chop and reserve.

Boil 3 to 4 cups water in a pot.

Method:

Heat a heavy bottom pot on medium flame.

Add ghee and oil allow it to reach temp. Add bayleaf and whole spices allow it to splutter.

Add onion, tomato, slit chilies, ginger and garlic paste, followed by chilly powder and turmeric powder fry all the ingredients till the onion turns transparent.

Add Yogurt and fry till the oil separates. Next add the chicken and fry in the masala for 5 to 10 minutes on medium flame.

Add salt and biryani masala, stir and fry the chicken in the masala for 2 to 3 minutes. Add 1 cup water to cook the chicken cover and cook the chicken till tender.

While the chicken is cooking sort the rice and wash the rice twice in water add enough water and soak the rice.

Drain and add the rice in the chicken and stir well. Measure and add water for every 1 cup rice add 1 1/2 cups water stir once. Check and add salt if needed.

Place on high flame allow the rice to absorb most of the moisture. Then stir once cover and place on low and cook for 15 minutes.

Once the biryani is done garnish with lime juice, mint and coriander. Serve the chicken biryani hot with raita...Enjoy!

Palak and Methi Chicken Semi Dry Fry Recipe (Spinach and Fenugreek Chicken Semi Dry Stir Fry Recipe)

Spinach and fenugreek leaves combination is popular across southindia, curries, stir fries and gravies are prepared. I have incorporated these greens to prepare a basic masala which can be used in biryani, gravy and stir fry. Masala base can be refrigerated upto a weeks time. This spinach and fenugreek chicken semi dry pairs well with rasam rice, southindian meals, biryani, parottas and naans.

Recipe Video Posted in Youtube English and Tamil Channels 😊

Palak Methi Chicken Semi Dry Fry Recipe

Ingredients for Masala:

10 Sprigs Mint

10 Sprigs Coriander

1/4 Cup Fenugreek Leaves

1/4 Cup Spinach Leaves

1/2 Cup Onion

1/2 Cup Tomato

5 Green Chilies

1 Tsp Coriander Powder

1 Tsp Chilly Powder

1/4 Tsp Turmeric Powder

1/4 Tsp Cumin Seeds

1/4 Tsp Fennel Seeds

1/4 Tsp Shahi Jeera

1 1/2 Inch Stick Cinnamon

3 Cardamoms

3 Cloves

1/4 Tsp Black Pepper

1 Strand Stone Flower

1 Marathi Moggu

1 Star anise

1 Black Cardamom

3 Strands Mace (Javitri)

1 Tbsp Ginger and Garlic Paste

2 Tbsp Oil

Prep:

Peel and wash onion. Slice the onion and reserve.

Wash the tomato, chop and reserve.

Remove the stems from chilies, wash and slit.

Separate mint leaves from stem, rinse twice and reserve.

Separate spinach leaves from stem, rinse twice and reserve.

Separate coriander leaves from stem, rinse twice and reserve.

Separate fenugreek leaves from stem, rinse twice and reserve.

Peel and wash equal amounts of ginger and garlic. Add the ginger and garlic to a mixer jar and grind to form a smooth paste.

Prepare Masala Paste:

Heat a wok with oil. Add sliced onion, slit chilies and tomatoes fry all the ingredients till onion turns transparent.

Add the whole spices, powdered spices chilly powder, coriander powder, turmeric powder, ginger and garlic paste, to the onion and tomato stir and fry all the ingredients for 5 minutes. 

Once the oil surfaces on the masala add all the cleaned leaves mint, spinach, fenugreek and coriander don't stir place the flame on low, cover and allow the green to wilt.

Open the lid once and stir fry all the ingredients cover and cook for 5 to 10 minutes.

Once the masala has fried remove from flame allow it to reach room temp.

Add the masala to a mixer jar and grind to form a smooth paste and use this as base for many recipes.

We can prepare this masala paste and store it in a airtight container refrigerated for a week.

Palak and Methi Chicken Semi Dry Fry Recipe

Ingredients:

750 Grams Curry Cut Chicken 

1 Onion

1 Tomato

4 Sprigs Curry Leaves

3 Green Chilies

2 Tbsp Ginger and Garlic Paste

1 1/2 Cups Green Masala

1/4 Tsp White Pepper Powder

1/4 Tsp Black Pepper Powder

1 Tbsp Chilly Powder 

1 Tbsp Coriander Powder

1/2 Tsp Turmeric Powder

1/2 Tbsp Chicken Masala Powder

Salt as per taste

3 Tbsp Ghee

1 Tbsp Oil

1/2 Lime Juiced

Prep:

Peel and wash the onion, next slice the onion and reserve.

Wash and chop the tomato and reserve.

Separate the curry leaves, rinse in water twice and reserve.

Remove stems from the chilies, finely chop and reserve.

Peel and wash equal amounts of ginger and garlic. Roughly chop and add it to a mixer jar grind and form a smooth paste.

Wash the chicken and place it in a colander allow excess moisture to drain.

Method:

In a heavy bottom wok add oil and ghee place it on medium flame.

Add sliced onion, tomato followed by ginger and garlic paste, stir and fry till onion turns transparent.

Next add curry leaves and spice powders chilly powder, coriander powder, chicken masala, white pepper powder and turmeric powder fry all the ingredients for 2 minutes on medium flame.

Add the green masala, followed by cleaned chicken pieces, salt as per taste stir and fry all the ingredients for 2 to 3 minutes on high flame. 

Add 1 Cup water stir well cover and cook the chicken on medium flame until tender.

To reduce excess moisture remove the cover and place on high flame stir and fry the chicken to required consistency.

Finally add curry leaves, chopped chilies, lime juice and black pepper powder stir and fry for a minute and remove from flame...Dish out the chicken in a serving plate and serve hot...Enjoy!

Southindian Style: Garlic Chicken Recipe (Pundu Kozhi Varuval)

 

Garlic chicken pairs well with south Indian meals, biryani and pulao's. This side dish come starter is on the spicy side and pair well with aerated beverages.

Recipe Video is uploaded on Youtube English and Tamil Channels Please Visit and Subscribe 😉

Garlic Chicken Recipe Ingredients:

300 Grams Boneless Thigh Chicken 

150 Grams Yogurt

3 Tbsp Garlic 

1 Tbsp Ginger and Garlic Paste

1 Tbsp Chilly Powder

1/4 Tsp Turmeric Powder

1/2 Tbsp Chicken Masala or Garam Masala

3 Green Chilies

4 Sprigs Curry Leaves

1/2 Lime Juiced

1/4 Tsp Pepper Powder

1 1/2 Tsp Salt

2 Tbsp Ghee

1/2 Tsp Oil

Prep:

Chop the chicken into bite size pieces.

Wash the chicken pieces twice and place it in a colander allow excess moisture to drain.

Once the moisture has drained add the chicken to a mixing bowl.

Peel, wash and chop garlic.

Remove stems from chilies and chop it finely if you like the dish spicy, if not chop the chillies into large pieces.

Separate the curry leaves from stem. Rinse the curry leaves twice, drain and reserve.

Wash and chop the lime in half. Juice the lime in a bowl and reserve.

Add the yogurt to a mixing bowl, whisk the yogurt and reserve.

Marination:

Add yogurt to the chicken followed by chilly powder, turmeric, lime juice , ginger and garlic paste mix well, cover and allow to marinate for 15 minutes.

Tip: Do not add salt while marinating the chicken, as the chicken tends to get rubbery while cooking.

Method:

Heat a wok on medium flame.

Add the marinated chicken to the wok and stir once. Add 1/4 cup of water to the marination dilute it and transfer the liquid to the chicken.

Stir the chicken once more, cover and cook on medium flame, occasionally stir the chicken. 

Once the chicken has cooked and there is excess moisture place on high flame and stir well allow excess moisture to evaporate.

Transfer the chicken to a plate in the same wok add oil and ghee.

Add garlic and fry it till raw flavor has reduced.

Add chillies and curry leaves fry it a bit. Transfer the chicken back to the wok and stir well.

Cover and cook for 2 minutes. Stir once cover and cook for 2 minutes. Finally add pepper powder and stir fry once. Remove the garlic chicken from flame, dish out on a serving plate and serve hot...Enjoy!

Chicken Sausage Egg Paratha Roll Recipe

Quick and easy to prepare chicken sausage paratha roll can be served any time of the day. I like to pair rolls with cold coffee or vanilla milk.

Recipe Video is posted on Youtube English and Tamil Channel 😊

Recipe Video is posted on Youtube English and Tamil Channels 😊

Ingredients:

2 Ready to use Kerala Paratha

2 Chilly Chicken Sausages

1 Onion

3 Green Chilies

2 Eggs

1 Tbsp Chilly Powder

1 Tbsp Pepper Powder

1 Tbsp Salt

Oil as required

Prep:

Peel, wash and finely chop an onion

Remove stems from chilies rinse well and finely chop

crack an egg in a bowl add salt and whisk.

Heat a tawa add 2 tbsp oil and add the chicken sausages. Add 2 tbsp water cover and cook on low.

Occasionally turn the sausages and fry it on all sides until golden. remove from flame and reserve on  a plate. 

Method:

Heat a tawa on medium flame for 3 minutes then place it on low flame once it reaches temp.

Add the ready to use paratha on the tawa and fry it on both sides for a minute.

Crack the egg directly on the paratha and spread it evenly over the paratha or whisk the egg and then spread it evenly on the paratha.

Sprinkle salt evenly, followed by pepper powder and chilly powder. Add a tsp oil and flip the paratha cook it till the egg is fried, add another tsp oil and flip the paratha and fry it till golden.

Remove the fried paratha on a plate. Place the chicken sausage in the middles followed by finely chopped onion and chillies then roll the paratha and serve it hot with mint chutney...Enjoy!

Pallipalayam Chicken Dry Fry Recipe

 

This coconutty pallipalayam chicken recipe comes together in one pan, that's tastes out of this world. This dish is on the spicy side can be served as a starter or side dish with southindian meals and biryani.

Recipe Video is Posted on Youtube English and Tamil Channel 😊

Ingredients:

500 Grams Chicken Boneless (Thigh meat and Breast meat Combo)

1 Tbsp Chilly Powder (Spicy)

1 Tsp Pepper Powder 

1 Tsp Fennel Seeds

1/4 Tsp Turmeric Powder

4 Sprigs Curry Leaves

1 Large Onion

1 Large Tomato

1 Tbsp Ginger and Garlic Paste

8 Dried Red Chilies

2 Tbsp Fresh Coconut 

Salt to taste

3 Tbsp Coconut oil

Prep:

Wash the chicken well and chop into cubes. 

Add the chicken to a colander and allow it to drain.

Peel wash and chop equal amounts ginger and garlic, add it to a mixer jar and grind to form a smooth paste.

Peel wash and finely chop onion and reserve.

Wash and finely chop tomato and reserve.

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Separate curry leaves, wash and reserve.

Break the red chilies into half and reserve.

Peel the fresh coconut. Wash and chop into tiny pieces and reserve.

Method:

Heat a wok on medium flame add coconut oil and allow it to reach smoking.

Add fennel seeds allow it to splutter.

Add curry leaves and dried red chilies and fry a bit.

Add finely chopped onions and fry till transparent.

Add chopped coconut pieces and fry the onion and coconut till light golden color.

Add tomato and fry for a minute.

Next add ginger and garlic paste and fry for a minute.

Add chilly powder, turmeric powder and pepper powder fry all the ingredients for a minute.

Add the chicken and fry it well in the masala for 2 minutes.

Add salt as per taste and 1 1/2 cups water stir well cover and cook on medium to high flame.

Every 2 minutes stir the chicken well. Once the curry excess moisture dries and the chicken has cooked well stir once and garnish with curry leave and coriander.

Remove the chicken from flame and serve pallipalayam chicken with pulao or dal rice...Enjoy!

Chicken Puttu Recipe ( Stir Fried Shredded Chicken)

 

This recipe is inspired from chicken omelette. I was just experimenting and never tasted such a dish else where. The taste and texture of this dish is exactly like shark stir fry. I was very happy with the outcome. Chicken puttu is a side dish which can be served with chapathi or steam cooked rice and even for biryani.

Recipe Video is posted on Youtube English and Tamil Channels 😀

Ingredients:
250 Grams Chicken (Boneless)
1 + 1 Tsp Chilly Powder
1 + 1/2 Tbsp Curry Powder (Aachi masala)
1 + 1 Tsp Pepper Powder
1 + 1 Tsp Ginger and Garlic paste
1/4 Tsp Turmeric Powder
2 Finely Chopped Chilies
1/4 Cup Sambar Onions / Shallots
1/4 Cup Finely Chopped Onions
3 Tbsp Finely Chopped Coriander Leaves
3 Sprigs Curry Leaves
1 Egg
Salt as per taste
Oil

Prep:

This recipe i have used half the amount chicken thigh and chicken breast. Wash the boneless chicken pieces and allow it to drain in a colander.

Add the chicken pieces to a wok with 1/4 tsp turmeric powder, 1 Tsp chilly powder, 1 Tsp ginger and garlic paste, 1 tsp pepper powder, 1/2 tbsp curry powder, 1/4 tsp salt and 1/2 cup water stir well and place the chicken on the stove cover and cook on medium flame till tender.

Once the chicken has cooked remove from flame allow it to reach room temp and place it in the fridge for 1 hour or prep the chicken night before for this recipe.

To a mixerjar add the chilled chicken and pulse twice to form soft mince, if there's tiny pieces of chicken it will taste excellent. Reserve the chicken mince.

Peel and wash the shallots. We can chop the shallots in half.

Peel and wash onion and finely chop.

Separate the coriander leaves and rinse twice in water. Drain the coriander leaves on a towel and finely chop.

Peel and wash equal amount ginger and garlic, roughly chop and add to a mixer jar grind to form smooth paste.

Peel and wash garlic and finely chop.

Separate curry leaves, rinse twice in water and reserve.

Remove stems from chilies, rinse well in water and finely chop.

Method:

Heat a wok with 3 tbsp oil on medium flame.

Add curry leaves, chopped garlic, chopped onion, shallots, and approx 1 tbsp coriander leaves fry all the ingredients till the onion turns transparent.

Add ginger and garlic paste to the onion and fry for a minute.

Add 1 tsp chilly powder, 1 tsp pepper powder and 1 tbsp curry powder to the onion and fry it for few minutes.

Add the ground chicken to the onion and fry all the ingredients for 2 minutes.

Add 1/4 cup water to the mixerjar and dilute all the masala then transfer to the chicken and stir well.

Add 1/4 tsp salt and adjust salt if needed. Stir and fry the chicken till oil separates.

Once the moisture from chicken is completely reduced add egg and stir fry till the chicken is crumbly.

Finish the chicken puttu with finely chopped coriander and fry for a minute...Serve Chicken puttu hot with rice...Enjoy!