சிக்கன் கோளா

Usually chicken kola is prepared with lots of coconut and spices in some places of Tamilnadu. Some use more Bengal gram or gram dal. Some people use raw chicken for this kola. The recipe I am posting here consists mild spices only. This is a favourite dish for lunch. It goes well as an accompaniment for hot chichen kuzhambu, mutton kuzhambu and sambar. Also it suits well with a mild type of pulao variety.

CHICKEN KOLA:
Ingredients:

Chopped chicken pieces- 3 cups
Onion-2 [sliced]
Green chillies-5
Red chillies-2
Ginger- 1 tsp
Small garlic flakes-10
Fennel seeds- 1 tsp
Cinnamon- 1” piece
Cardamom-1
Cloves-2
Gram dal- 1 tbsp
Corn flour- 1 tbsp
Bread slices-2
Curry leaves-1 arc
Mint leaves-10
Chopped coriander- 2 tbsp
Small tomato-1 [chopped]
Peppercorn- ½ tsp
Shredded coconut- 1 tbsp
Enough oil to fry and use
Turmeric powder- half sp

Procedure:
Heat a pan and pour 2 tbsp of oil.
Add the spices and when they start to splutter, add the onion pieces and fry them well.
Then add the chopped tomato, green chillies, garlic, turmeric powder, red chillies, ginger, coconut and the greens.
Fry them well.
Add the chicken pieces and cook on slow fire with salt until all the water is evaporated from it.
When cooled, grind the chicken coarsely.
Powder the gram dal.
Put the bread slices in a mixi and switch on for I second to make fine breadcrumbs.
Add these and the corn flour to the chicken mixture and mix well.
Make small balls and fry them in hot oil on medium fire to golden brown.
Delicious kolas are ready now!!

CHICKEN TOMATO GRAVY

Ingredients:

Chicken pieces- 750gms
Chopped onion- 2 cups
Chopped tomato- 3 cups
Shredded coconut- 1 cup
Fennel seeds-2 tsp
Poppy seeds- 1 tbsp
Coriander powder-2 tbsp
Chilli powder- 1 tbsp
Turmeric powder- half sp
Cardamom-3
Cinnamon- 1 piece
Cloves-3
Ginger paste- 1 tbsp
Garlic paste- 1 tbsp
Coriander leaves- a handful
Salt to taste
Oil- 4 tbsp

Procedure:

Heat a pan and pour the oil. Powder the cinnamon, cardamom, cloves and 1 tsp of fennel seeds and add it to the oil. Fry it on a slow fire for a few seconds and then add the chopped onion, ginger-garlic paste, and 1 cup of tomato with the turmeric powder and fry them well until they are mashed well. Add the chicken pieces with 3 cups of water. Cook for some minutes. Add the coriander powder and the chilli powder with enough salt. When the chicken pieces are half-cooked, grind the coconut with the poppy seeds, the remaining tomatoes and the fennel seeds to a fine paste and add this paste to the simmering gravy. Let the gravy simmer for some minutes until it is fully done. Add the coriander leaves.

HYDERABAD CHICKEN CURRY

Ingredients:

Chicken cut into small pieces- 1 kilo
Mashed tomato- 2 cup
Salt to taste
Turmeric powder- half sp
Onion-2

Fry the following ingredients in 2 tbsp of ghee to golden brown:

Curry leaves- a handful, cinnamon-1, fennel seeds- 1tbsp, poppy seeds- 1 tsp, cardamom-2, shredded coconut- 1 cup

Procedure:

Roast the onions on slow fire with the outer skin until they are burnt with black colour. Then peel off the outer cover. Grind it with the fried ingredients to a fine paste. Cook the chicken with enough water, salt, the tomatoes and the turmeric powder. When the chicken is half-cooked, add the ground paste. Cook further for at least 15 minutes until the chicken is fully cooked.

SPICY CHICKEN ROAST

Ingredients:

Chicken cut into big pieces- 1 kilo
Chilli powder-2 tbsp
Turmeric powder- half tsp
Salt to taste
Gram dal powder- 1tbsp
Rice flour- 1 tbsp
Egg-1
Grind the following ingredients to a paste:
Small onions-a handful, garlic flakes-2 tbsp, shredded ginger- 1 tbsp, fennel seeds-2tsp, cinnamon- 1 piece
Onion [finely sliced]-4
Tomato [finely chopped]-half cup
Curry leaves-a handful
Coarsely ground pepper-1 tsp

Procedure:

Marinate the chicken pieces with the turmeric powder, chilli powder, gram dal powder, rice flour, salt, egg and the ground paste for an hour. And then fry the pieces in oil to golden brown. Heat a broad pan and pour 3 tbsp of the fried oil. Add the onion and the curry leaves and fry them to golden brown. And then add the tomato and fry it well until it is mashed and the oil floats on the surface. Add the fried chicken pieces and roast them for some minutes. Lastly sprinkle the pepper powder and fry for a few seconds.

BONELESS CHICKEN FRY

Ingredients:

Boneless chicken [cut into small pieces]- 1 kilo
Chilli powder- 1 tbsp
Ginger paste- 1 tbsp
Garlic paste- 1 tbsp
Turmeric powder-half tsp
Finely chopped onion- half cup
Finely chopped tomato- 1 cup
Salt to taste
Oil- 4 tbsp
Chopped coriander- half cup

Grind the following ingredients into a paste:

Shredded coconut- 2 tbsp, cashew nuts-5, cinnamon- 1 piece, fennel seeds- 1 tbsp

Procedure:

Marinate the chicken with the chilli powder, salt, pastes and the turmeric powder for 30 minutes. Heat a broad pan and pour the oil. Add the onion and the tomato and fry well. Add the chicken and fry on medium fire until the chicken is almost done. Add the ground paste and again fry the chicken until it becomes dry. Add the chopped coriander and mix well. Cook for a few seconds.

CHILLI CHICKEN FRY

Ingredeints:

Boneless chicken pieces- 1 kilo
Chilli sauce- 1 1/2 tbsp
Soya sauce- 2 tbsp
Vinegar- 2 tbsp
Pepper powder- 1 tsp
Chilli powder- 1 tsp
Ajinamoto- half sp
Turmeric powder- half sp
Chopped capsicum- 2 cups
Chopped spring onion- 3 cups
Slit green chillies-6
Ginger paste- 1 tbsp
Garlic paste- 1 tbsp
Salt to taste
Oil- 4 tbsp

Procedure:

Marinate the chicken with the sauces, vinegar, powders, giner-garlic pastes, salt and ajinamoto for half an hour. Heat a pan and pour the oil. Add the spring onion and the green chillies and fry well. Then add the chicken. Cook it on medium fire. When it is almost cooked, add the capsicum and cook until it is done.

MICROWAVE TOMATO CHICKEN

Ingredients:

Boneless chicken- 750 gm
Mashed tomato- 2 cups
Chopped onion- 1 cup
Ginger paste- 2 tsp
Garlic paste- 2 tsp
Turmeric powder- half sp
Chilli powder-1 ½ tbsp
Coriander powder- 1 tsp
Finely ground coconut- half cup
Fennel powder- 1 tsp
Salt to taste
Oil- 4 tbsp
Chopped coriander- half cup

Dry roast the following ingredients and then powder them.

Raw rice- 1 tbsp, fennel seeds-2 tsp, peppercorn- 1 tsp, cumin seeds- 1 tsp

Procedure:

Take a broad microwave bowl and pour the oil in it. Add the onion and mix well. Cook on HIGH for 3 minutes. Then add the pastes and again cook on HIGH for a minute. Add the tomatoes and cook for 7 minutes and mix in between. Add the chicken pieces and cook for 5 minutes on HIGH. Now add the powders, and the ground coconut, with enough salt. Cook for 15 minutes and mix in intervals. Add the chopped coriander leaves and again cook for 7 minutes.

சிக்கன்

Regarding yr query- sometimes fresh chicken or naattu khozhi smells like mutton when it is cooked. I have recently experienced this. I couldn’t find any other reason than this. Frozen chicken never smells like this.

CHETTINADU CHICKEN FRY

Ingredients:

Chicken pieces- 1 kilo
Finely chopped tomato- 3 cups
Finely chopped onion- 1 cup
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Cinnamon- 2 big pieces-
Bat leaves-2
Salt to taste
Oil- 4 tbsp
Chopped coriander leaves- half cup
Curry leaves- a handful
Turmeric powder- half sp

Fry the following ingredients in a tsp of oil to a golden brown colour
and then grind them little coarsely:

Coriander seeds- 1 ½ tbsp, red chillies- 10, peppercorn- 1 tbsp, cumin seeds- half tbsp, aniseed- 1 tbsp

Procedure:

Heat a broad pan and pour the oil. When it becomes hot, add the cinnamon, bay leaves and curry leaves. Fry them a few seconds, and then add the chopped onion and fry them to a golden brown colour. Add the tomatoes with the turmeric powder and the pastes. Fry them well until they are mashed and the oil floats on the surface. Add the chicken pieces and fry them for a few seconds. Sprinkle the powder and cook the chicken in slow fire without adding any water. Add enough salt and mix well. Lastly add the coriander leaves and fry for a few minutes.

CHICKEN KUZHAMBU-II: (Malabar Chicken Kuzhambu)

This is a dish from kerala and will be delicious with rice, and aappaam varieties.

Ingredients:
Red chillies-15
Coriander seeds-2tbsp
Peppercorns-1sp
Cumin seeds-1/2sp
Cardamom-4
Crushed Cinnamon-1sp
Cloves-4
Fennel seeds-2sp
Chilli powder-2sp
Bay leaves-2
Chopped small onion-1 cup
Chopped tomatoes-3/4 cup
Shredded coconut-2 handfuls
Garlic flakes-8
Ginger and garlic paste-2tbsp
Curry leaves-a handful
Enough oil
Salt to taste ; Chicken – 1kg
Method:
Heat a kadai and pour enough oil to fry. When the oil becomes hot add half of the chopped onions and fry to a golden brown colour. Then add add the shredded coconut and fry it to a gold colour. the add all the spices one by one and fry well. Then add the powders and fry for a few minutes. Grind this to a fine paste. Again heat a big akdai and pour enough oil. When the oil becomes hot, add the remaining onions and fry for a few seconds. Then add the pastes and the tomatoes. Fry them until they are all well cooked. Add the ground paste with the chicken pieces , enough water and salt and the curry leaves. Let the kuzhambu simmer until the chicken is well cooked and the required thickness is obtained.

NB: In ‘Malabar chicken kuzhambu’, I forgot to mention about the usage of
garlic flakes in the procedure. You must fry them with the onion and the tomatoes. It is just to add an additional flavour. That is all.

CHICKEN PARUPPU SOUP

Ingredients:

Finely chopped chicken- 1/2 cup
Ginger-garlic paste- 1/2 tsp
Garlic flakes-4
Sambar onions-5[chopped finely]
Slit green chilli=1
Chilli powder- 1/4 tsp
Turmeric powder- 1/2 tsp
Chopped Coriander leaves- a handful
Mashed tomatoes- 1 cup
Cooked lentils- 1/4 cup
Curry leaves- 1 arc
Mint leaves-a few
Salt to taste
Oil-2 tsp
Lime juice- 2 tsp
Ghee- 1 tsp

Fry the following ingredients in a spoon of ghee and then powder them finely:

2 cloves. 2 cinnamon pieces, 2 cardamoms, 1 tsp fennel seeds, 1/2 tsp cumin seeds, peppercorns- 1/2 tsp

Procedure:

Heat a pan and pour the ghee with the oil. Add the onion with the ginger -garlic paste and fry well. Add the tomatoes with the garlic flakes, turmeric powder, chicken and the chilli powder and cook them until the tomatoes are well mashed. Add the powder and fry for a few seconds. Add the cooked dal with 8 cups of water and the greens. Let it boil for 2 to 3 minutes. Put off the fire and add the lemon juice.

CHICKEN MARINADE

At first marinate the chicken with a little meat tenderizer or ground pappaya and lemon juice for half an hour. Then add ground ginger paste, ginger paste, beaten curd, chilli powder, roasted cumin powder and turmeric powder and mix well. Marinate for 2 hours before grilling.
Variations:You can add a little garam masala powder or powdered aniseed. You can imagine new variations. Ginger paste, garlic paste and curd are the important things for any marinade. Sometimes vinegar is used instead of yogurt and lemon juice. Soya sauce, chilli sauce and Worcestershire sauce are also used in some Chinese recipes.

BUTTER CHICKEN

Ingredients:
Chicken pieces- 1 kilo
Curd- 1 cup
Chilli powder- 2 tsp
Garam masala powder- 1 1/2 sp
Ginger paste- 1 tbsp
Garlic paste- 1 tbsp
Lime juice- 2 tbsp
Butter- 8 tbsp
Finely chopped onion- 1 cup
Ginger paste- 1 tbsp
Garlic paste- 1 tbsp
Chilli powder- 2 tsp
Tomato puree- 2 cups
Garam masala powder- ½ sp
Cream- 2tbsp
Chopped coriander- 2tbsp
Ginger juliennes- 1 tbsp
Butter- 3 tbsp

Procedure: Marinate the chicken pieces with the top 6 ingredients and enough salt for an hour. Then bake in a gas oven for 15 minutes at 150 deg. C. Heat a kadai and add the butter. Immediately add the onion and fry till brown. Then add the pastes and fry for a few minutes. Then add the tomato puree, and the chilli powder with the chicken and enough salt. Cook for some minutes. When the chicken is cooked well, keep the chicken gravy at low fire for 5 minutes. Pour the cream on it, and sprinkle the garam masala, ginger juliennes, and coriander leaves. Toss the butter in the center. Keep it on slow fire for 5 minutes again and put off the fire.

CHETTINADU CHICKEN GRAVY

Powder finely 3 pieces chinnamon, 2 bay leaves, 2 coves and 2 cardamoms finely.
In a tsp of oil fry 2 red chillies, 1sp fennel seeds, 2sp poppy seeds, 1tbsp gram dal [pottukadalai] and a handful of shredded coconut to a golden brown color and then grind to a fine paste.

Heat a kadai and pour 4 to 5 tbsp oil.
When the oil becomes hot add 4 chopped onion and fry for a few minutes until it changes into a light brown colour.
Then add 4 big tomatoes, which are finely chopped with 10 red chillies, 1tbsp ginger paste, 1tbsp garlic paste, and 1sp turmeric powder, and fry well until the tomatoes are changed into a fine paste and the oil floats on the surface.
Add the pieces of 1 big chicken [1kg to 11/4kg], 3sp coriander powder, 3sp chilli powder, the ground paste, powder and enough salt with 1 cup of water.
Cook on medium fire until the chicken is well cooked.
Garnish with coriander leaves and curry leaves

CHETTINADU CHICKEN VARUVAL

Add 8tbsp fresh curd, 2sp ginger paste, 2sp garlic paste, 1 1/2 tbsp pepper powder[coarsely ground], 2sp lime juice, 1sp cumin powder, 2sp fennel seed powder, 1sp turmeric powder, 1sp coriander powder and 1tbsp chilli powder to 1 1/2 kg chicken pieces, mix well and marinate them for 2 hours. In a big kadai, pour 6 tbsp oil. Add 6 finely chopped onions and fry well to a golden brown colour. Add 2tsp ginger paste and 2sp garlic paste and fry well. Add 4 big tomatoes [finely chopped] and fry until the oil floats on the top and the tomatoes are well mashed. Add the chicken and enough salt. Mix well. Cover with a lid and cook under medium fire. When the chicken is cooked and the gravy is thickened, add some chopped coriander leaves. Heat a small kadai and pour 2tbsp oil. Fry 5 red chillies, 1/4 cup curry leaves and 1tbsp coarse pepper powder for a few seconds. Pour this on the chicken. Cook for a few minutes.

CHETTINADU CHICKEN GRAVY

Powder finely 3 pieces chinnamon, 2 bay leaves, 2 coves and 2 cardamoms finely. In a tsp of oil fry 2 red chillies, 1sp fennel seeds, 2sp poppy seeds, 1tbsp puffed Bengal gram[pottukadalai] and a handful of shredded coconut to a golden brown color and then grind to a fine paste. Heat a kadai and pour 4 to 5 tbsp oil. When the oil becomes hot add 4 chopped onion and fry for a few minutes until it changes into a light brown colour. Then add 4 big tomatoes which are finely chopped with 10 red chillies, 1tbsp ginger paste, 1tbsp garlic paste, 1sp turmeric powder, and fry well until the tomatoes are changed into a fine paste and the oil floats on the surface. Add the pieces of 1 big chicken[1kg to 11/4kg] , 3sp coriander powder, 3sp chilli powder, the ground paste and enough salt with 1 cup of water. Cook on medium fire until the chicken is well cooked. Garnish with coriander leaves and curry leaves.

CHETTINADU CHICKEN

Wash 1 kg chicken and cut in to medium size pieces. Mince 20 cloves of garlic and 1 big piece of ginger. Powder 2 tsp of peppercorns, 2 tsp of cumin seeds, 2 tsp of fennel seeds together. Fry the powders lightly in 3 tsp of oil and keep aside. Season 6 cloves in 5 tsp of oil in a frying pan, add 4 nos of chopped onions and fry till they are transparent and then add minced ginger and garlic. Fry untill the raw smell goes off. Then add 4 nos of finely chopped tomatoes and fry till the tomatoes are well mashed and oil comes out. Now add 1 tsp of turmeric powder along with the chicken pieces and cook for 10 minutes. Add 3-4 tbsp of chilli powder( to your taste), 2 tbsp of coriander powder, required salt and mix well. Now pour 4 cups of water and boil. When the chicken is half cooked, add the half fried pepper, cumin and fennel seeds powder and mix well. When the gravy thickens to a paste, remove from fire.

CHICKEN MASALA

Clean and wash 2 kilo chicken pieces well. Marinate these chicken pieces with 8tbsp fresh curd, ginger paste 2sp, garlic paste 2sp, coarsely ground pepper powder-1 ½ tbsp, lime juice 2sp, cumin seeds powder-1sp, chilli powder-1tbsp, fennel seeds powder-3sp, coriander powder-2sp, salt and 1sp turmeric powder for 2 hours. Heat a big kadai and pour 6tbsp oil. When it becomes hot, add 3 cups of chopped onion and fry well until the color changes into golden brown. Then add 2sp ginger paste and 2sp garlic paste. Fry well for a few minutes. Then add 2 cups of finely crushed tomatoes with 1/2sp salt and cook well until they are well mashed and the oil floats on the top. Then add the chicken and cook until the chicken pieces are cooked and the gravy is thickened. Cook on medium fire and do not add any extra water. Heat a small Kadai and pour 2tbsp oil. When it becomes hot, add 6 red chillies, a handful of curry leaves and 1tbsp coarsely ground peppercorns. Pour this on the chicken masala and mix well. Cook for a few minutes and then put off the fire. Garnish with chopped coriander leaves.

PEPPER CHICKEN

PEPPER CHICKEN-II:

Ingredients:
Chicken pieces-1 kilo
Chopped onion- 1 cup
Chopped tomatoes- 1/2 cup
Coarse pepper powder-1/2 tsp
Salt to taste
Oil- 5tbsp+ 1 tsp
Chilli powder- 1 tbsp
Turmeric powder- 1/2 tsp
Curry leaves- a handful
Fry the following ingredients in a tsp of oil and then grind them to a fine paste:
Garlic flakes [small] - 10
Shredded ginger- 1 tsp
Peppercorns- 2 tsp
Cumin seeds- 1/2 tsp
Fennel seeds- 1 tsp
Powder the following:
Cinnamon pieces-1 tbsp,
Cardamom-5,
Cloves-5
Procedure:
Heat a kadai and pour the remaining oil. When the oil becomes hot, add the onion and the tomato. Fry them well until they are mashed and the oil floats on the surface. Then add the powders except pepper powder, ground masala and the chicken pieces with enough salt. Cook the chicken on medium fire until they are cooked well. At the last stage add the pepper powder and the curry leaves and cook for a few minutes.

HANDI CHICKEN

Ingredients

Chicken pieces- 1 kilo
Green Chili paste- 2 tsp
Garlic paste- 1 tbsp
Ginger paste- 1 tbsp
Lemon juice- 2 tsp
Sliced onion- 1 cup
Cashew nuts- 1/4 cup
Shredded coconut- 1/4 cup
Coriander leaves- 1 cup
Chilli powder- 1 1/2 tsp
Finely chopped tomatoes- 1 cup
Turmeric powder- 1 tsp
Freshly ground garam masala powder- 1 tsp
Bay leaves- 3
Bay Leaves-2
Curd- 3 tbsp
Ghee- 3 tbsp
Oil- 2 tbsp
Salt to taste

Procedure:

Marinate the chicken pieces with the pastes, lemon juice and enough salt for 30 minutes. Fry the sliced onions in a little ghee to a brown colour and grind it with the curd, coconut and the cashew nuts to a fine paste. Heat the ghee and the oil. Add the marinated chicken and cook in low flame for a few minutes. Add the ground paste with the powders and the tomatoes and cook on medium fire until the chicken is cooked well. Add the coriander leaves and sprinkle the garam masala powder. Cook for a few minutes on slow fire.