Simple Roast Chicken

Ingredients:

one 3 1/2 pound chickensalt & pepper

Instructions:

Preheat oven to 450° F. (my oven takes 35 minutes to reach 450)Bring chicken to room temperature and pat dry inside and out.Season inside and out with salt & pepper. Do not truss.Place on a broiler pan, a disposable foil broiling pan, or on a rack in a roasting pan.Roast for about 45 minutes (around 12 minutes per pound) or until the internal temperature of the thigh measures 165°F.Pour juices out of the cavity and let the chicken rest at least 15 minutes. A foil tent will keep it warm.To serve, I remove the skin and pull the tender meat apart into pieces.

KFC fried chicken

Ingredients:

Marinade
1 cup buttermilk
1 teaspoon ground red pepper
½ teaspoon salt
1 garlic clove, minced

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Chicken

2 lb boneless skinless chicken breasts/thighs
¾ cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon dried thyme leaves
1 teaspoon paprika
Oil for frying

Process 

Place chicken pieces in a large resealable food storage bag. Add all marinade ingredients and refrigerate at least two hours or overnight.
In pie pan, mix flour and all remaining chicken ingredients except oil. Heat about ½ inch of oil in 12-inch skillet over medium-high heat.
Remove chicken pieces from marinade a few at a time, allowing excess to drip off. Roll chicken in flour mixture until well coated. Add chicken to hot oil in skillet, a few pieces at a time until all are in skillet. Cover; cook over medium-high heat 10 minutes or until deep golden brown. Discard marinade.
Uncover skillet. Turn chicken; cook 5 to 8 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F for breasts; 180°F for thighs). Drain chicken on several layers of paper towels. Serve warm, or refrigerate and serve cold.

Chettinad Chicken Curry

Ingredients

Marinate

5 lbs (2.25Kg) - Chicken (1 whole chicken)
3.5 Tablespoon - Ginger-garlic paste
3/4 Tsp - Turmeric powder
Salt

Dry Roast

2.5 Tablespoon - Whole peppercorns
6 -Whole dried red chilies
1.5 Tablespoon - Coriander seeds
1/2 Tsp - Fennel seeds
3/4 Tsp - Cumin seeds
1 - Bay leaf
2 Tsp - Poppy seeds
6 - Cardamom
6 - Cloves
2 inch - Cinnamon stick
2 - Star anise
2 sprig - Curry leaves
1/2 Cup - Coconut, grated

Gravy

3 Cups - Red Onion, chopped
3 - Tomato
2 Sprig - Curry leaves
Coconut Oil
Salt per taste

Directions

Marinate the chicken with fresh ginger garlic paste, turmeric powder and salt.
Set it aside in the refrigerator for atleast 1 hour
Meanwhile, take a heavy bottom pan and add all the ingredients under 'Dry Roast' and keep stirring for 5-8 minutes.
Take the spices off the heat and let it cool
Once cooled transfer it to a blender, add water to it and grind it into a fine paste.
Heat some coconut oil in a large saute pan and add onions and curry leaves and season with salt
Saute until the onions are golden brown.
Mix in chopped tomatoes and saute until the tomatoes are soft and mushy
Stir in the marinated chicken and cover and cook for 20 minutes stirring in between to make sure that chicken is not sticking to the bottom of the pan.
Open the lid and add the ground spice mixture
Add water and adjust the salt and cook until you the gravy reaches the desired consistency

Notes and Tips

Use fresh Ginger Garlic paste
Let the chicken marinate at least for an hour
This dish is very hot and spicy. (That is how it is meant to be). But you can adjust the peppercorns and red chilies in the recipe to tone down the heat to suit your taste
Serve warm with Rice, Roti, Appam or Dosa

Malai Kofta Curry

Ingredients for Malai Kofta Curry Recipe

Paneer (Cottage cheese) 150 grams
Tomatoes 3 medium
Cashewnuts 1/4 cup
Melon seeds (magaz) 2 tablespoons
Poppy seeds (khuskhus/posto) 1 teaspoon
Ginger chopped 1 teaspoon
Green cardamoms 2
Red chilli powder 1 teaspoon
Salt to taste
Oil 1 tablespoon
Yogurt 1/4 cup
Green cardamom powder 1/4 teaspoon
Refined flour (maida) 2 teaspoons
Fresh cream 2 tablespoons
Garam masala powder 1/4 teaspoon

Method

Step 1

Heat a pressure cooker. Roughly chop tomatoes and put into the cooker along with cashewnuts, melon seeds, poppy seeds, ginger, green cardamoms, red chilli powder, salt and 1 tbsp oil and mix well.

Step 2

Add yogurt and mix well. Add 1 cup water and close the cooker with the lid. Cook under pressure till 4 whistles. Heat sufficient oil in a kadai.

Step 3

Grate paneer into a bowl. Add green cardamom powder, salt, flour and mix well. Take small portions and shape into koftas. Deep-fry these koftas till golden.

Step 4

Drain and place on tissue paper. Once the pressure reduces, open the lid of the cooker and blend the mixture with a hand blender.

Step 5

Strain the mixture and pour into another non-stick pan and heat. Add a little cream and garam masala powder and mix.

Step 6

Arrange the koftas in a serving bowl, pour the gravy over, drizzle a little cream and serve immediately.