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!

Southindian Style: Spinach and Mushroom Omelet Recipe

Healthy and protein rich diet. I like the taste of meaty mushroom with creamy spinach it tastes excellent in a omelet. This omelet can be shared among 3.

Recipe Video Posted in Youtube English and Tamil Channels Please Subscribe 😉

Spinach and Mushroom Omelet
Ingredients:
150 Grams Mushrooms
150 Grams Spinach
2 Medium Onions
2 Green Chilies
1/4 Tsp Ginger and Garlic Paste
4 Eggs
1/4 Tsp Salt
1/4 Tsp Pepper Powder
1/4 Tsp Chilly Powder Optional
3 Tbsp Oil

Prep:

Separate the spinach leaves from hard stems.

Rinse the spinach in water thrice. Add it to a colander and allow excess moisture to drain.

Wash the button mushrooms twice or thrice in water and place it in a colander allow excess moisture to drain. Then spread it on a towel allow the mushroom to air dry.

Peel, wash and finely chop onions.

Separate stems from chilies, rinse in water and finely chop.

Once the moisture from spinach has drained, finely chop and reserve.

Slice the mushrooms and reserve.

Peel and wash equal amounts of ginger and garlic. Add the ginger and garlic to a mixer jar along with 1/4 tsp black pepper and 1/4 tsp fennel seeds, cover and grind to form a smooth paste.

Method:

Heat a pan with 1 tbsp oil.

Add the onion and chilies fry till onion turns transparent.

Add ginger and garlic paste and fry the onions till golden.

Add sliced mushrooms and fry till mushroom release moisture.

Add the spinach on the mushroom cover and cook for 2minutes.

Gently stir the mushroom and spinach and fry it on high flame till the moisture evaporates.

Remove the mushroom and spinach masala from flame transfer to a mixing bowl allow it to reach room temp.

In a bowl crack and add the eggs. Using a fork whisk the eggs till frothy.

Add desired amount of mushroom and spinach masala to the eggs and whisk well. Add salt, pepper powder and chilly powder whisk well.

Heat a pan with 2 tbsp oil on medium flame.

Transfer the egg to the pan and cook on medium flame for 2 to 3 minutes.

Gently flip the egg and cook on other side for another 2 to 3 minutes.

Remove the omelet from flame and transfer to a serving plate serve the omelet hot...Enjoy!

Tomato Onion and Cheese Masala Paratha Recipe

Stuffed parathas are a treat specially during winters and monsoon season but to prepare everything from scratch is time consuming. In this recipe I used ready to serve parathas and stuffed with tomato onion masala and cheese which turned out so tasty. Pair the paratha with ginger chai, milkshake or lassi for a filling meal.

Recipe Video Posted on Vidyascooking English and Tamil Youtube Channels 😉

Ingredients:
2 Large Tomatoes
2 Large Onion
1 Green Chilly 
5 Sprigs Curry Leaves
5 Sprigs Coriander Leaves
1/2 Tbsp Chilly Powder
1/2 Tbsp Coriander Powder
1/2 Tbsp Curry Powder or Chicken Masala
1/4  Tsp Pepper Powder
1/2 Tbsp Salt
Grated Cheese
Oil and Butter as required

Prep:
Peel and wash onion. Finely chop and reserve.
Wash and finely chop tomatoes.
Wash and finely chop curry leaves.
Separate the stems from chilies and wash well. Finely chop and reserve.
Grate cheddar cheese and reserve. 

Method:
Heat a wok and add 2 tbsp oil fry in the ginger & garlic paste fry a bit and tip in the onion and green chillies fry add 1/2 tsp of salt and allow the onion to change into pink color. 
Add the chilly powder, coriander powder, chicken masala and turmeric powder and fry for few seconds.
Add the tomato and fry till it softens, check for salt and adjust to your taste.

Stir and add pepper powder, allow the oil to separate from the masala and remove from flame.
Heat a tawa / griddle on medium flame. Place the paratha on the tawa flip and fry it on both sides for a minute.
Spread the tomato masala on one half of the paratha then spread the cheese and fold the paratha in half.
Drizzle 1/2 tsp oil or butter on the paratha and fry it on both sides till golden and remove the paratha from tawa serve it hot with mint chutney or ketchup and Enjoy!

Double Beans Mutton Pulao Recipe

Double Beans or also called as Christmas beans is only avaiable during winter we prepare many dishes with these double beans.  I like to prepare mutton pulao using these double beans.

Recipe Video Updated on Youtube English and Tamil Channels 😊

Ingredients:
300 Grams Mutton
250 Grams Rice
1 Medium Onion
150 Grams Double Beans
6 Green Chilies
6 Sprigs Mint Leaves
6 Sprigs Coriander Leaves
1/2 Lime
2 Tbsp Ginger and Garlic Paste
2 Bay Leaves
1 Star Anise
2 Inch Cinnamon
2 Cardamom Pods
1/4 Tsp Fennel Seeds
1/4 Tsp Shahi Jeera
1 Marathi Moggu
2 to 3 Strands Javitri
2 Cloves

3 Tbsp Oil and Ghee

Salt as per taste

To Cook the Meat:
1/4 Tsp Turmeric Powder
1/4 Tsp Chilly Powder
1/4 Tsp Salt 
2 Green Chilies

Prep Step:

Peel and wash medium onion. Chop into half then slice the onion.

Remove the stems from chilies and chop into tiny pieces and reserve.

Peel and wash equal portions of ginger and garlic (1 1/2 inch ginger and 10 pods garlic) add it to a mixer jar and grind to form a smooth paste.

Shell the double beans and reserve.

First Step Cook the Mutton:
Wash the mutton twice, place it in a colander allow excess moisture to drain.
Add the mutton to a pressure cooker along with chilly powder, turmeric powder, coriander powder, salt and pepper powder stir well and add 1 1/2 cups water.
Cover the pressure cooker, place a whistle and cook for 3 to 4 whistles until the meat is tender.
Reserve the meat is bowl to prepare this stir fry.

Second Step Cook Double Beans:
Rinse it twice and add 1/2 cup of beans to a pot of water.
Add salt stir well cover and cook the beans for 10 minutes or until tender and reserve.

Prepare The Pulao:
Wash the rice twice and soak it till the meat masala is done.
Heat a handi with 2 tbsp oil and 1 tbsp ghee.
Add the sliced onion, ginger and garlic paste followed by whole spices (cinnamon, shahi jeera, fennel seeds, star anise, cloves, cardamom, Javitri, Marathi Moggu and Bay leaves).
Fry all the ingredients till the onion is transparent.
Add the chopped chilies, finely chopped mint and coriander fry all the ingredients.
Next add the cooked Mutton, followed by cooked beans stir and fry all the ingredients add salt as per taste stir well and cover cook it for 10 minutes.

Drain the rice and add it to the mutton stir well.
Measure and add water for 1 cup rice 1 1/2 cups water. If we are using meat broth measure 1 1/2 cups meat broth and use instead of water.
Stir all the ingredients well add salt as per taste. Bring to rapid boil, cover and place a heavy object on the lid. Place the flame on low and cook the pulao for 15 minutes on very low flame.
Open the lid after 15 minutes gentle hands stir the pulao add lime juice, garnish with finely chopped coriander and mint, dish out the pulao on a serving platter serve hot with raita and Enjoy!