Malabar Meen Vattichathu

Ingredients

Fish - half pound( sadrines, mackarel)

Onion - 1 big

Tomato - 2

Green chilli - 3

Ginger garlic paste - 1 big tspn

Tamarind - half a lemon size

Chilli powder - 1 and a half tspn

Turmeric powder - half tspn

Cilantro - 1 tspn chopped

Mint leaves - 1tspn chopped

Curry leaves - 6

Oil

Salt to taste

Method

• Take a deep frying pan and mix all the ingredients  with three cups of water except fish and oil.
• Let it boil above the stove till the onions and and tomatoes are half boiled.
• Then put the fish in mixture and boil till cooked, may be for 10-15 min.
• Pour 1 tblspn of oil above the curry after switching off the stove.

In the case of shrimp/prawns allow the curry to boil for half an hour.

Butter Chicken

 Ingredients

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1. 225g butter, divided 
2. 1 onion, minced 
3. 8g minced garlic 
4. 1(15 ounce) can tomato sauce 
5. 710ml heavy cream 
6. 10g salt 
7. 2g cayenne pepper 
8. 2g garam masala 
9. 680g skinless, boneless chicken breast, cut into bite-sized chunks 
10. 30ml vegetable oil 
11. 15g tandoori masala

Method

1. Preheat oven to 375 degrees F (190 degrees C). 

2. Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes. 

3. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions. 

4. While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet. 

5. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

Ginger Chicken

Ingredients:-

Chicken-1 kg

Ginger-100gm

Green chilli-10 medium sized

Onion-3 big

Tomato sauce-2 tblespn

Soya sauce-2 tblspn

Vineger-2 tblspn

Aginomoto-A little

Salt to taste

Method

      To the finely cut chicken add salt, soya sauce,vinegar and mashed ginger half. keep it aside for one hr. half boil the chicken and fry it well. Grind green chilli onion and remaining half ginger to a fine paste and fry it in oil. Add a little chilli  powder too. Now mix the fried chicken to this mixture.Add sauce and aginomoto. When gravy becomes thick add colour.

Easy Garlic Ginger Chicken

Chicken-1pound

Cloves-2

Garlic-4 cloves

Ground ginger-two tspn full

Olive oil-1 tblspn

Lime juice-2tblspn

Method

• Make a paste of all the ingredients and marinate the chicken and keep in the refrigerator for 20 min
  
• Fry it in the oil  and take it out into a dish. Throw off the excess marinate.

chicken varutharachathu

Chicken cut into pieces- 1/2 Kg 
Coconut scraped - 1/2 of a coconut 
Shallots sliced -1 cup 
Ginger- 1 big piece 
Green chilly- 8 
Garlic- 8 cloves 
Cooking oil 2 tsp 
Onion sliced finely- 1 
Tomato sliced -1 
Salt to taste 
Coriander powder- 2tsp 
Chilly powder -1 tsp 
Turmeric powder- 1/2 tsp 
Garam masala- 1/2 tsp 
Curry leaves 2 sprigs 

Method 

• Put scraped coconut in a heavy bottomed pan and fry to golden brown color and grind into smooth paste. Crush shallots, ginger, garlic and green chilly and set aside. 
• Put some oil in another pan and saute' onion.
• Put the crushed ingredients and tomato. saute well.
• Put coriander powder,chilly powder,turmeric poder, chicken pieces, salt and 2 cup of water and cook well. 
• After 15 min put coconut paste, garam masala nad curry leaves, simmer for 10 min. serve hot. 
  

Enjoy

Naadan chicken curry

Chicken-2 pounds

Onions - 4medium sized

Tomato-3

Chilli-4medium

Chicken masala-3 tablespoon

(in case of absence of chicken masala-chilli powder-2tspn,coriander powder-1 tspn)

Turmeric powder-half tspn

Ginger garlic -2 tspn

Salt to taste.

Oil

Mustard

Coriander and mint leaves-1 tspn each

Method

 

• Take a frying pan and pour oil in it and allow mustard to splutter
• Mix all the ingredients including chicken to  boil till fully cooked.
• Then put the leaves on it to garnish

Tip- can add pepper to add taste..

Palak chicken(spinach)

Chicken		1/2 kg
Spinach (Palak)		1 bunch
Onions (medium size)		3
Garlic		12 pods
Green Chillies		6-8
Coriander Leaves (finely chopped)		Handful
Cloves		4
Cinnamon		1 stick
Bay Leaf		1
Curd / Plain Yogurt		1/2 cup
Oil for frying
Salt to taste

Method:
1.	Finely chop the onions, garlic and green chillies.
2.	Boil the spinach on low heat in a vessel till it is soft. Switch off and set aside
3.	Heat oil in a wok/pan.
4.	Add cloves, cinnamon, bay leaf. Fry for a minute.
5.	Add onions till they turn pink.
6.	Add finely chopped garlic, green chillies and coriander.
7.	Add spinach to this mixture.
8.	Fry this mixture for a couple of minutes
9.	Take the mixture off the heat.
10.	Use the blender to grind the spinach mixture to paste.
11.	Heat some more oil in pan. Add the paste from blender.
12.	Add curd / plain yogurt.
13.	Once the oil starts leaving the sides of the pan, add chicken and salt.
14.	Cook on low heat till the chicken is done.
	Serve with hot rotis or rice.