Easy chicken cooker recipe

This is a very simple recipe and a savior recipe if you have sudden guests coming over . My mom makes it a dozen of time , with pathirri and Pathal . Chicken is mixed well with spices and oniions and there is no stiring or cooking for long time ' required for this recipe.
The ingredients are also very less and you will get a nice bowl full of gravy that can be had  along with chapathis or ghee rice .

Mom follows only  few recipes and they are all finger licking clean. Chicken curry and coconut grind curries are always famous in North Kerala. They are all easy to follow and the best part is only few ingredients are needed.
There is so much going on and we are all living on the edge . The networks and the papers are filled with  atrocities being comitted as a result of the CAB and NRC bills almost being processed. We are tensed here in India as we do not know exactly how things are going to come about to this regards... only time can tell ..something's for sure, whatever's destined it will happen,and I hope this will pass us. Thinking too much isn't supportive for us and getting mentally challenged about things isn't going to help us anytime soon. Inshallah, whatever said our weather is cooling as we are having some winters coming by..hope next year brings us some good news too...

Coming back to today's recipe, I always have some easy recipes for stand by and this is very helpful when I have to finish our chores quick especially when I am lazy to cook ☺️. The chicken cooked is well  blending  in very little masalas and done in just 10 minutes.. woow..this a party recipe and all will enjoy it as the recipe included coconut shreds which turns out to be really yummy.

Ingredients

• 1 kilo chicken cut in pieces
• 2 onions sliced
• 2 tomatoes , medium chopped
• 1 green chilli slit
• 2 garlic crushed
• 1" ginger crushed
• 1 teaspoon red chilli Powder
• 1/2 teaspoon Corriander powder
• 1/4 teaspoon turmeric powder
• Salt to taste .
• 1 cup hot water

For the grind

• 1/2 cup coconut
• 1/2 teaspoon fennel seeds
• 2 chopped shallots
• Few curry leaves
• 1 teaspoon red chilli powder

For the tempering

• 2 tablespoon coconut oil
• 1 red chilli
• 1/2  teaspoon fennel seeds
• 1 teaspoon red chilli flakes

Method

• First mix the chicken chunks with the ingredients above .
• After layering it in pressure cooker add the hot water.
• Close the lid and cook for one whistle . Off and let the pressure ease.
• Next roast the 'to grind' ingredients mentioned above ..cool and grind to smooth paste
• After the chicken is cooked add the paste and boil well till the gravy is thickened.
• Temper the gravy by heating the oil and add the
• the ingredients mentioned above.
• Finally add the red chilli flakes to give it a red color to the curry.
• Cover for 10 minutes till the masalas are merged well with gravy.
• Serve warm with garnished corriander leaves .

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Chicken combo recipe

Chicken fry could combo recipe . This is totally a fun recipe ...why? Because of the colour , texture, soft and juicy and ofcourse they way it's plated will bring your tummy rumbling. Whenever I buy chicken , my kids protest not to make curry but make special fries. And I google and find many options to new recipes. As my blog is still in the shifting stage I am lucky I have many more recipes to upload and conquer the variety of tastes. 

I marinated the chicken and it took me very less time to cook till done. I prepared two marinations and let the chicken sit in for ate lats four hours if your in a hurry to cook them otherwise I would recommend at least 12 hours .
Off to the recipe...

For the malai chicken masala

700 grams chicken , cut into bite-size pieces

Marinade ingredients

• 1 tbsp ginger garlic paste
• 2 tbsp grated sharp cheddar cheese
• 2 tbsp  yogurt
• 2 tbsp heavy cream
• 1/2 tsp white pepper powder
• 2 green chillies, minced
• 2 tbsp cooking oil
• salt, to taste
• 1 bunch cilantro leaves
• 1 bunch mint leaves
• 3 garlic cloves, peeled and chopped
• 5 to 6 green chillies
• salt, to taste

Method

• Put the  ingredients in a blender and whizz to get a puree
• In a deep glass bowl, mix the marinade  puree  paste  ingredients very well with a mixing spoon and add the chicken pieces in it. Cover with cling foil and keep in the refrigerator for a couple of hours
• Heat some oil in a pan , add the marinated chicken basting with oil or butter at regular intervals. Turn over and repeat. Remove when slightly charred (20-25 minutes)
• If cooking in the oven, place the chicken.with  skewers on an aluminum foil lined baking dish and bake in the oven at 400 F for 1 hour. At the half an hour mark, turn over the skewers once. When done, brush with some oil or butter.
• Garnish with some chopped cilantro and serve hot with the cilantro-mint chutney and lemon wedges.
• .

For the red chicken masala

Ingrediants:

• Chicken Breast- ½ kg
•  
• For Marinate:
• 1  cup curd
• 1 tablespoon Red chilli powder-
• 2 tsp Garam masala powder-
• 1 tsp Turmeric powder
• 2 tblspn Ginger Garlic paste
• 1 tsp pepper powder
• Salt to taste
• Red Food Colouring-a pinch
• For Basting:
• Lemon juice-2 tblspn
• Oil-2 tblspn

Method:

• Mix the marinate Ingredients together..Now add in chopped chicken pieces and mix well..
• Let this marinate in the fridge over night..
• Bring the chicken to room temperature  before 30 mins  so that it   cooks well
• Place the chicken pieces in the pan and fry the chicken for 10 mins..
• When 10 mins is over take the chicken out and apply the rest of the remaining marinate over this and fry  for 10 mins.
• Now mix lemon juice, oil,  together for basting the chicken
• Now take the pan out…Turn the chicken over and base it with the lemon liquid and place it back to fry for 5 more mins.
• Cook chicken for 5 mins untill well done and chare it on all sides..
• Remove this and serve hot..

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Kuttanadan chicken curry

While I was deciding what  to make  for  dinner my first thoughts were making something like creamy and thick coconut base curry . I was planning to make it during Ramadan itself  since we always had chicken and beef and  something I'm  not proud of. I  would rather have veggies but as during the month no one would like vegetarian   it would be easier to finish it off with a yummy curry  rather than make something that I am not sure my family  would eat. After creamy curry was ready Aj messaged me that he would be late as he had a wedding to attend ..it's a usual thing.  Last minute reminders.

I do make chicken curry occasionally, which is either a mullagu curry or a thin  coconut based.  We had porotas and this curry was a perfect match . While the rainy season is on its way and some parts it's almost here such curries are so welcomed to my folks.

MARINATION:

1 kg Chicken

1 tablespoon Kashmiri Chilli Powder

1 teaspoon Turmeric Powder

2 teaspoon Garam Masala Powder

Salt to taste

2 tablespoon Ginger Garlic Paste

FOR GRAVY:

1/4 cup Coconut Oil

1 teaspoon Mustard Seeds

Curry leaves a handful

2 Onions  chopped finely

2 to 3 slit Green Chillies

2 tablespoon Ginger Garlic Paste -

4 Tomatoes large chopped finely

2 tablespoon Kashmiri Chilli Powder

2 tablespoon Coriander Powder

1 teaspoon Cumin Powder

1 tablespoon Garam Masala Powder

2 teaspoon Black Pepper Powder

Salt to taste

2 cups Thick coconut milk 

Instructions

Take chicken in a bowl, add all ingredients for marination to it and mix well. Leave aside for 30 mins.

Now heat oil in a pot. Add in mustard and curry leaves.

Add in onions and cook till golden brown.

Add chilies and ginger garlic paste and mix well. Saute for 2 mins.

Now add in spice powders,salt and mix well.

Add chicken and coat well in spices.

Add in tomatoes and cook that till it is mushy.

Cover and cook the chicken for 25 to 30 mins.

Now add in coconut milk and mix well.Cover and simmer till oil floats on top.

Serve with rice.

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