Chicken Chops Masala Recipe | How to make Chicken Masala Chops Recipe | Step By Step Pics + Video Recipe | Simple and Yummy Recipes

Chicken chops recipe - Are you looking for a chicken recipe that goes well with rice as well as rotis. Then try this chicken chops recipe. This recipe is a South Indian-style coconut-based chicken recipe. This recipe is too simple to prepare and yet tasty too.

This recipe pairs well with white rice, roti, dosa, parathas, naan. But I like to have this with ghee rice. I love this Ghee rice and chicken chops combo. A perfect side dish for ghee rice.

Ingredients

• ½ kg - Chicken pieces
• 1 cup - Shallots
• 1 ½ tsp Fennel seeds
• 1 tbsp - Ginger Garlic paste
• 1 large Tomato, chopped
• ⅓ cup - Coconut pieces
• 1 tsp - Red Chili powder
• 2 tsp - Coriander powder
• ¼ tsp - Turmeric powder
• 1 tsp - Pepper powder
• 2 - Green Chilies
• Few Curry leaves
• 3 tbsp - Oil
• Salt as required

Method

• Place coconut, fennel seeds, green chilies in a mixie jar. Grind to a smooth paste by adding a little water and keep aside.

• Heat oil in a heavy-bottomed pan or kadai, when hot add fennel seeds allow it to splutter. Then add the shallots, few curry leaves and saute the onions until it turns soft and pink.

• Next, add the ginger garlic paste and mix well. Saute till the onion turns golden brown on medium heat.

• Then add tomatoes and a little salt. Mix well and saute till the tomatoes become soft and mushy.

• Next, add chili powder, turmeric powder, coriander powder. Mix well and saute for 2 mins on low heat.

• Then add ¼ cup of water and mix well Cook for 3 mins on medium heat.

• Next, add the chicken pieces and mix well. Add ½ cup of water, salt as required and mix well. Then cover and cook for 5 mins on high heat.

• After 5 mins open the lid and give a good mix. Again cover the cook for 10 mins on medium heat.

• Then after 10 mins open the lid and give a good mix. Now add the ground paste and mix well. Next, add pepper powder and combine well with the mixture. Cook for 3 mins on medium heat.

• Add ½ cup of water and mix well. Cook for 5 mins on low heat. Finally, add some curry leaves and coriander leaves and mix well.

• Switch off the flame and serve hot with ghee rice and roti.

Step By Step pictures of how to make chicken chops recipe

Place coconut, fennel seeds, green chilies in a mixie jar. Grind to a smooth paste by adding a little water and keep aside.

Heat oil in a heavy-bottomed pan or kadai, when hot add fennel seeds allow it to splutter. Then add the shallots, few curry leaves and saute the onions until it turns soft and pink.

Next, add the ginger garlic paste and mix well. Saute till the onion turns golden brown on medium heat.

Then add tomatoes and a little salt. Mix well and saute till the tomatoes become soft and mushy.

Next, add chili powder, turmeric powder, coriander powder. Mix well and saute for 2 mins on low heat. Then add ¼ cup of water and mix well Cook for 3 mins on medium heat.

Next, add the chicken pieces and mix well. Add ½ cup of water, salt as required and mix well. Then cover and cook for 5 mins on high heat.

After 5 mins open the lid and give a good mix. Again cover the cook for 10 mins on medium heat.

Then after 10 mins open the lid and give a good mix. Now add the ground paste and mix well. Next, add pepper powder and combine well with the mixture. Cook for 3 mins on medium heat.

Add ½ cup of water and mix well. Cook for 5 mins on low heat. Finally, add some curry leaves and coriander leaves and mix well. Switch off the flame and serve hot with ghee rice and roti.

Video Recipe

Chicken Curry for Beginners with curry powder | Chicken Curry for Bachelors | Chicken Gravy | Simple and Yummy Recipes

Today's recipe is easy and quick chicken curry for beginners. I have made the recipe very simple and have not used any fancy ingredients. Also, there is no blending or grinding work involved. Hence this chicken curry is also perfect for bachelors and beginners. 

I have explained with step-by-step pictures and also I have included the video recipe too. This recipe method uses chicken curry powder, a store brought powder, so it is a perfect recipe for beginners. This recipe goes well with almost all the main dishes like rice, roti, naan, etc. So if you are even a novice. just go ahead and give this chicken curry a try.

Preparation time: 10 mins

Cooking time:  20 mins

Serves: 2

Ingredients

• 500 gms Chicken pieces
• 1 Onion, large-sized, chopped
• 2 Tomatoes, chopped
• 1 Green Chili
• Few Curry leaves
• 1 tbsp Ginger Garlic paste
• 2 tbsp Chicken curry masala powder ( ready-made )
• 1 tsp Red Chili powder
• ¼ tsp Turmeric powder
• 1 cup Coconut Milk
• 2 cups of Water
• 3 tbsp Oil
• Salt as required
• few Coriander leaves for garnishing

Whole Spices

• 1 tsp Fennel Seeds
• 2 Cinnamon sticks
• 3 Cloves
• 2 Cardamom
• 1 Star Anise
• 1 Bay Leaf

Method:

• Heat 3 tbsp oil in a kadai / wok, when hot add fennel seeds, and fry. Next, add the whole spices and fry for a few seconds.

• Next, add the chopped onion, green chili, curry leaves and saute till the onion turns soft.

• Add Ginger garlic paste and fry till the onion becomes light golden brown in color.

• Next, add the chopped tomatoes and little salt Saute til the tomatoes becomes soft and mushy on medium heat.

• Add the chicken curry masala powder, red chili powder, turmeric powder, and saute for 2 mins on low heat.

• Next, add the chicken pieces and mix well to coat the chicken with the masala. Cover and cook the chicken for 5 mins on high heat.

• After 5 mins open the lid, add 2 cups of water, required salt, and mix well. Bring it to a boil. 

• Cover and cook for 15-20 mins or till the chicken get cooked on medium heat. Stir in between.

• After the chicken gets cooked add coconut milk and cook for 3 mins on medium heat.

• Finally, add the coriander leaves and serve hot with rice, roti, naan, etc.

Step By Step pictures of how to make an easy chicken curry recipe

Heat 3 tbsp oil in a kadai / wok, when hot add fennel seeds, and fry. Next, add the whole spices and fry for a few seconds.

Next, add the chopped onion, green chili, curry leaves and saute till the onion turns soft.

Add Ginger garlic paste and fry till the onion becomes light golden brown in color.

Next, add the chopped tomatoes and little salt Saute till the tomatoes become soft and mushy on medium heat.

Add the chicken curry masala powder, red chili powder, turmeric powder and saute for 2 mins on low heat.

Next, add the chicken pieces and mix well to coat the chicken with the masala.

Cover and cook the chicken for 5 mins on high heat.

After 5 mins open the lid, add 2 cups of water, required salt, and mix well. Bring it to a boil. Cover and cook for 15-20 mins or till the chicken get cooked on medium heat. Stir in between.

After the chicken gets cooked add coconut milk and cook for 3 mins on medium heat. Finally, add the coriander leaves and serve hot with rice, roti, naan, etc.

Video Recipe

Spicy South Indian Chicken Curry | Yummy Chicken Curry Recipe | How to make South Indian Chicken Curry Recipe | Sidedish for Ghee Rice | Simple and Yummy Recipes

South Indian Chicken Curry - this recipe is packed with full of flavors from the ground spices. This is made with a special blend of roasted spices. This recipe almost goes with all the main course dishes like rice, idli, dosa, roti, naan, chapathi, etc. I like to have with ghee rice. A perfect non-veg side dish for ghee rice.

If you are a vegetarian then try this masala paste with potato and mushroom. This spice blend perfectly goes well with potato and mushroom. Also, you can try this with yam.

Ingredients:

• 1 Onion, large-sized, chopped
• 2 tbsp Oil
• Few Curry leaves
• Salt to taste

To Grind:

• 1 tbsp Coriander seeds
• 4-6 Dry Red Chilies
• ½ tbsp Pepper
• 8-10 Garlic cloves
• 15 gms Ginger

Method:

• Grind the spices in a mixie jar to a smooth paste by adding some water and keep aside.

• Heat oil in a heavy-bottomed kadai, when hot add the onions, and fry till it becomes translucent on medium heat

• Next, add the ground spice paste and a little salt to it. Mix well and saute for about 5 mins on low heat.

• Next, add the chicken pieces and the required amount of salt to it. Mix well. Cover and cook the chicken for 5 mins on medium heat.

• After 5 mins open the lid and give a good mix. Add 1 cup of water and mix well. Bring it to boil on high heat.

• Cover and cook the chicken for 15-20 mins or till done on medium heat. Stir in between occasionally.

• When it is completely cooked add some curry leaves and saute for a minute and switch off the flame. Serve hot with roti.

💥 Step By Step picture of how to south indian chicken curry

Grind the spices in a mixie jar to a smooth paste by adding some water and keep aside.

Heat oil in a heavy-bottomed kadai, when hot add the onions, and fry till it becomes translucent on medium heat.

Next, add the ground spice paste and a little salt to it. Mix well and saute for about 5 mins on low heat.

Next, add the chicken pieces and the required amount of salt to it. Mix well. Cover and cook the chicken for 5 mins on medium heat.

After 5 mins open the lid and give a good mix. Add 1 cup of water and mix well. Bring it to boil on high heat.

Cover and cook the chicken for 15-20 mins or till done on medium heat. Stir in between occasionally.

When it is completely cooked add some curry leaves and saute for a minute and switch off the flame. Serve hot with roti.

Watch the making here

Chicken Chettinad Pepper Masala | Step By Step Pic + Video | Chettinad Chicken Masala | Chicken Chettinad | Simple and Yummy Recipes

Chettinad Cuisine is one of the most aromatic and spiciest cuisines of India. And if there is one dish that people around India and the world know of Chettinad cuisine then it is this Chicken Chettinad Pepper Masala. Yes, it is a very popular recipe from the Chettinad region in Tamilnadu.

Chettinad food is very popular for its non-vegetarian dishes in Tamilnadu. Today I'm sharing this authentic Chettinad Chicken Curry recipe which is spicy, aromatic, and flavored with spices. This curry goes well with anything - plain rice, roti, chapati, ghee rice, parotta, dosa, etc.

Preparation time: 5 mins
Cooking time: 30 mins
Serves: 2

Ingredients

• 500 gms Chicken pieces
• 1 Onion, medium-sized, chopped finely
• 2 Tomatoes grind to a puree
• 1 Cinnamon stick
• 2 Cloves
• 2 Cardamom
•  A sprig of Curry leaves
• 1 ¼ cup of Water
• 2 tbsp Oil
• Salt as required

To Roast and grind

• 1 tsp Fennel seeds
• 2 tsp Pepper
• 4 dry Red Chillies
• 1 tsp Cumin seeds
• 1 tsp Coriander seeds
• 3 Garlic pods
• Small piece of Ginger
• ¼ tsp Turmeric powder

Method

• Dry roast the spices in a frying pan till fragrant and allow it cool. Then add to a grinder jar, to that add the garlic, ginger pieces1, turmeric powder. Grind this to a fine paste by adding little water and keep aside.

• Heat oil in a heavy-bottomed kadai / wok, when hot add the whole spices ( cinnamon, cardamom, and cloves ) and fry for a few seconds.

• Next add the onion, curry leaves and saute till the onion become light golden brown in color on medium heat.

• Add the tomato puree and mix well. Saute for 2 mins on medium heat.

• Then add the ground masala paste and mix well. Cook the mixture for 10 mins or till the oil separates from the masala in low flame.

• Add the chicken pieces and salt as required. Mix well and stir the chicken pieces to coat well with the masala paste. Cook for 3 mins on medium heat.

• Next, add water and mix well. Bring it to a boil on high heat. Cover and cook for 15-20 mins on low flame, stirring occasionally. Cook till the chicken is completely cooked. Serve hot with roti and rice.

💥 Step By Step pictures of how to make Chettinad Chicken at home
Dry roast the spices in a frying pan till fragrant and allow it cool and then add to a grinder jar. 
To that add the garlic, ginger pieces, turmeric powder. Grind this to a fine paste by adding little water and keep aside.
Heat oil in a heavy-bottomed Kadai / wok, when hot add the whole spices ( cinnamon, cardamom, and cloves ) and fry for a few seconds.
Next add the onion, curry leaves and saute till the onion become light golden brown in color on medium heat.
Add the tomato puree and mix well. Saute for 2 mins on medium heat.
Then add the ground masala paste and mix well. Cook the mixture for 10 mins or till the oil separates from the masala in low flame.
Add the chicken pieces and salt as required. Mix well and stir the chicken pieces to coat well with the masala paste. Cook for 3 mins on medium heat.
Next, add water and mix well. Bring it to a boil on high heat.
Cover and cook for 15-20 mins on low flame, stirring occasionally. Cook till the chicken is completely cooked. Serve hot with roti and rice.

Watch the making here

Chicken Kurma Recipe | Chicken Korma | Chicken Curry | Chicken gravy| Simple and Yummy Recipes

Chicken Kurma | Chicken Korma - a South Indian style chicken gravy recipe that goes very well with most of the Indian main course dishes. This recipe is simple yet delicious. It pairs very well with the rice, idiyappam, dosa, ghee rice, chapati, roti, naan. This recipe pairs very well both with south Indian and north Indian main course dishes.

This gravy is a kid-friendly recipe since its not very hot and spicy like the typical south Indian gravies. This gravy is thick, creamy with mild spices. I like to have this kurma with ghee rice.

Preparation time: 10 mins

Cooking time: 20 mins

Serves: 3

Click here for the video recipe 👉  https://youtu.be/yrS-tNH12Ns

Ingredients:

• 500 gms Chicken
• 2 Onions, finely chopped
• 2 Tomatoes, pureed
• 1-2 Cinnamon sticks
• 4 Cloves
• 3 Cardamon pods
• few Curry leaves
• few Coriander Leaves
• 3 tbsp Oil

To grind:

• 1 tsp Fennel seeds
• 1 tsp Cumin seeds
• 4-5 green chilies
• 6 Garlic cloves
• Small piece Ginger
• 1 tbsp Fried Bengal gram
• 1 tsp Khus Khus
• 5-6 Cashew nuts
• 1/3 cup grated Coconut
• 2 tsp Coriander powder

Preparation:

• Heat 1 tbsp oil in a wide pan. When hot add fennel seeds, cumin seeds, garlic, ginger, green chilies, and saute for 2 mins on low heat.

• Next add fried Bengal gram, khus-khus, cashew nuts, coconut and saute for 2 mins on low heat.

• Next, add coriander powder, mix well, and saute for a minute. Remove from heat to let it cool.

• Once cooled, grind the mixture to a fine paste by adding little water. Set aside.

Method:

• Heat 2 tbsp oil in a wok / kadai, when hot add the whole spices, and fry for a few seconds.

• Next add onion, curry leaves, and saute till the onion turns golden brown in color on medium heat.

• Next add the pureed tomato, ground paste, chicken pieces, and salt. Mix well.

• Add 2 cups of water and again mix well. Bring this mixture to a boil. Cover and cook the chicken for 20 mins on low heat.

• Stir the chicken occasionally while it's cooking.

• When cooked, add the chopped coriander leaves and serve hot with phulkas, rotis, rice, idli, dosa, etc.

Watch the making here ( Video Recipe )

Pressure Cooker Chicken Biryani | How to make Chicken Biriyani in pressure cooker | Seeraga Samba Biryani | Chicken Biryani | Simple and Yummy Recipes

Chicken Biriyani in Pressure Cooker - an easy, flavourful and one-pot chicken biryani recipe. When you have no time to make the dum biriyani, try this version using a pressure cooker. This pressure cooker chicken biriyani can be made under max 30 mins.

I usually make biriyani in this method only. Most of the times I use only jeera rice ( seergha samba rice ) to make this chicken biriyani recipe. But this chicken biriyani recipe can be made also using basmati rice.

Click here for the video recipe 👉 https://youtu.be/m2FMXb8PeCk

Preparation time: 5 mins

Cooking time: 20 to 30 mins

Serves: 2

Ingredients:

• 1½ cup or 300 gms of Jeera Rice  ( seeragha samba rice ) or Basmati Rice
• 1 large Onion, chopped
• 1 Tomato, chopped
• 1 Cup Mint leaves, chopped
• ½ kg Chicken Pieces
• few coriander leaves
• ½ Lemon
• 2 tbsp Oil
• 1 tbsp + 1 tbsp Ghee

Whole Spices needed

• 1 Cinnamon stick
• 2 Cloves
• 2 Cardamon pods
• 1 Star Anise
• 1 Bay leaf
• little Stone Flower
• little Mace

To Grind to a paste

• 1-2 Cinnamon sticks
• 4 Cloves
• 3 Cardamon pods
• 5- 6 Green chilies
• 1 tsp Fennel seeds
• 8-10 Garlic cloves
• small pice Ginger
• ½ cup Coriander leaves

Preparation:

• Grind all the ingredients in a blender or mixie to a fine paste by adding little water and keep aside.

• Wash and soak the rice in 3 cups of water and keep aside

Method:

• Heat oil and ghee together in a medium flame, when hot add all the spices one by one and fry for a few seconds.

• Next, add the chopped onions and fry till it turns light brown in color in medium heat.

• Next, add the chopped tomatoes and salt. Fry till the tomatoes become mushy.

• Then add the chopped mint leaves and fry for a minute.

• Next, add the ground paste and combine well. Saute the mixture in low heat until the oil separates.

• Add the chicken pieces and mix well. Cook for about 10 mins on low heat. Stir occasionally.

• Then add the soaked rice, water, and salt as required. Mix well and bring it to a boil.

• Then add the few chopped coriander leaves. Cover the pressure cooker with the lid.

• When the steam releases place the weight and cook for 2 whistles on medium flame. Then switch off the heat.

• When the pressure goes down open the lid. Squeeze ½ lemon and 1 tbsp ghee. Gently fluff up the rice. Mix very gently.

• Serve hot with onion raita

Chicken Keema Curry Recipe | Minced Chicken Curry | Chicken Keema Masala | How to make Chicken Keema with Averakai | Simple and Yummy Recipes

Chicken Keema Curry recipe - It is a curry recipe made with minced chicken sauteed with onion, tomatoes and few aromatic Indian spices using a pressure cooker. It goes very well with rice, bread and rotis. I have made this chicken keema with avarekai. This will give a slight crunch taste to the curry. If averakai is not available you can substitute green peas instead and make chicken keema matar recipe.

I have made this chicken keema masala recipe using a pressure cooker. Since this is one pot cooking, I find it easy and quick. It can be also prepared using a heavy-bottomed pan or a kadai. This chicken keema masala can be served with any Indian bread like phulka, paratha, chapathi, naan, poori etc. Here is how to make chicken keema curry recipe at home.

Preparation time: 5 mins

Cooking time: 20 mins

Serves: 4

Click here for the video recipe 👉 https://youtu.be/W1DaXDC5YCE

Ingredients:

• 300 gms Minced Chicken
• 1 Cup Avarekai
• 1 large Onion, finely chopped
• 2 Tomatoes, finely chopped
• 1 Cinnamon stick
• 2 Cloves
• 1 Bay leaf
• ½ tsp Cumin seeds
• 1 tsp Chilly powder
• 2 tsp Coriander powder
• 1 tsp Red Chilly powder
• 1 tsp Kashmiri Chilly powder
• ½ tsp Garam masala powder
• ¼ tsp Turmeric powder
• Salt as required
• ¼ cup Mint leaves, chopped
• few Coriander leaves
• 2 - 3 tbsp Oil
• Salt as required

To Grind

• 1-2 Cinnamon sticks
• 3 Cloves
• 6-8 Garlic Cloves
• 3 Cardamon pods
• small pieces Ginger
• 4 Green chilies

Preparation:

• First, grind all the ingredients mentioned under "to grind " to a smooth paste by adding little water and keep aside.

Method:

• Heat oil in a pressure pan or a pressure cooker. When hot add cinnamon, cloves, cumin seeds, bay leaf and fry the spices a few seconds in the oil.

• Next, add the finely chopped onions and cook in medium flame until the onion turns light brown.

• Then add the finely chopped tomatoes and cook for 5 mins on medium heat or until the water evaporates from the tomato.

• Next, add the mint leaves and the ground paste. Mix well.

• Then add red chilly powder, coriander powder, turmeric powder, garam masala powder, and salt.

• Mix well and add 2 tbsp of water. Cook the mixture on low heat till the raw smell of the spices goes off. It will take 4 to 5 mins.

• Next, add the avarekai / field beans and mix well. Then add the minced chicken and again mix well.

• Add 1½ cup of water and mix well.

• Let the gravy comes to a boil. Now close the pressure cooker with the lid.

• When the steam comes, add the weight and cook on medium heat for 2 whistles.

• When the pressure goes down, open the lid and mix well. At this stage, if the gravy is too watery, cook for a few more mins until it thickens.

• Finally, add coriander leaves and switch off the heat. Serve hot with poori, rice, chapathi etc.

Chicken Ghee Roast | Mangalore Style Chicken Ghee Roast | Simple and Yummy Recipes

A classic Mangalore style Chicken Ghee Roast is a traditional recipe from the region of Mangalore. It is one of the most popular recipes in India. The dry roasted spices ground into masala and coated with the chicken which is then roasted in rich ghee. The ground masala roasted in ghee will give a unique flavor to the dish.  It is best tasted with Neer Dosa. Also, you can serve with ghee rice, steamed rice, roti.

Try not to skip on ghee for this recipe. The use of ghee gives this recipe a unique flavour and makes it delectable. Trust me, if you haven't tried this recipe then you must definitely need to try it Instead of chicken, you can use prawns to make prawn ghee roast. If you are a vegetarian, you can make paneer ghee roast.

Click here for the Video Recipe 👉  https://youtu.be/8weE0sPiGDs

Ingredients :

• ½ kg Chicken
• 2 tbsp Curd
• 4 Dry Kashmiri Red Chillies
• 4 Dry Red Chillies
• 1½  tbsp Coriander seeds
• 1 tsp Cumin seeds
• 1 tsp Pepper
• 1 tsp Fennel seeds
• 1/2 tsp Mustard seeds
• 1/4 tsp Fenugreek
• 1 Onion, medium-sized, finely chopped
• few Curry leaves
• Salt to taste
• 2 tbsp Ghee

Method

• Heat a frying pan. When it is hot enough dry roast both the red chilies for 2-3 mins on low heat and keep aside.

• To the same pan, place coriander, cumin, pepper, fennel, mustard and fenugreek seeds. Dry roast them on low heat for 3 mins. Do not burn them. Allow them to cool.

• Transfer the spices and chilies to the mixie jar. To that add garlic cloves, ginger, 1 tbsp lime juice and 2 tbsp of water. Grind to a fine paste and keep aside.

• In a large bowl place the chicken pieces. Add the curd and the spice puree to it. Next, add the required salt. Mix well so that the spice mixture coats well on the chicken.

• Marinate it for at least one hour.

• Heat ghee in a heavy-bottomed saucepan or wok, when hot add the chicken pieces. Add 1/4 cup of water and give a good mix.

• Fry the chicken for 5 minutes on medium heat.

• After 5 minutes, cook and fry the chicken pieces for 20 mins or till it is done.

• Finally, add some curry leaves and fry the chicken for 3 more minutes.

• Serve hot with neer dosa.