Thursday, June 19, 2014

Chicken Tandoori | Tandoori on Tawa | Leg Tandoori | Simple Tandoori recipe


Chicken legs - 8-9
Tandoori Masala - 4 tsp
Fresh curd - 5 tbsp
Lemon - 1/2
Red chilly powder -1 tsp (optional)
Garlic -2 full
Ginger - 1 finger size
Corn flour -1 tsp (optional)
Salt as required
Butter to roast


 1. Clean the leg pieces and make two slanting slits on sides (as shown)
 2. Marinate with lemon juice and salt for about 15 - 20 minutes.
3. Make a paste of ginger garlic with tandoori masala and add in the curd, corn flour and mix well.
 4. Marinate the leg pieces with the masala and leave for 2 hours, else refrigerate for 1 hour.
5. Heat the tawa and add a tsp of butter and roast well the pieces in low flame. Keep flipping the other sides to get cooked evenly.
 6. It takes about 20 minutes for a single piece to get fried.

 7. Serve with onion rings or any salad of your choice.

Chicken Tandoori

  •  You can either use Flat bottom thick kadai/pan or else use the curved iron tawa. I tried on both and it came out similar.
  • Because it takes about 20 minutes for a single piece to cook I tried out to fry using both burners.
  • Felt that either of this wont give out perfect, but both pieces gave a similar touch of cooking. 

Tandoori on Iron Tawa

  •  Adding Red chili powder is purely optional as I needed for bit spicier taste. 
  • Rub well the paste all over and deep inside the slits  and then leave for marination.
  • I do not have a grill pan so felt to try out on tawa or kadai....which turned out really awesome with the tangy lemon taste from the roasted slits.
  • "Keep covered" to avoid oil bursts and sprays on you.
  • Remove the burnt masalas leaving in oil if any.

One of iron tawa & other is thick kadai

Thursday, June 12, 2014

Pepper Chicken dry | Pepper Chicken recipe

When my uncle came last week  I wanted to prepare something out of border from our traditional way of preparing gravies and curry and an usual method of preparing chicken kebab/65 as dry item. So I felt best choice would be Cardamom chicken (gravy) and Pepper chicken (dry) in restaurant style. This recipe I got from one of my friend's father, where he got from a hotel. Its so simple to make a dry item of chicken. My uncle who had come is a perfect critic of non-veg foods and I got the compliment its perfect and tasty. So wanted to share with a step wise pictures and I can also pin this for future reference.


Chicken - 1/2 kg
Garlic - 1 full (use half of it with outer cover/skin)
Onion -1
Green chillies -2 -3
Curry leaves - few
Pepper - 2 tsp
Pepper powder - 2 tsp
Salt - 2 pinches
Lemon -1/2

To marinate:

Corn flour -3 tbsp
White pepper powder - 2 tsp
Soya sauce - 1/4 tsp
Salt as required


1. Marinate chicken with the ingredients under "To Marinate' and set aside for 1 hour.

2. Heat adequate amount of oil and deep fry the chicken pieces.
3. Fry until slight golden brown and keep aside.

4. Finely chop the onion, cut the garlic into two halves, slit the green chillies, dry roast the pepper and grind to a coarse powder.

5. Heat oil in a kadai/skillet, add chopped onion, curry leaves, chilli and fry well.
6. Once the onion is fried add in the cut garlic and saute for a minute.

7. Now add in the fried chicken pieces.
8. Also add the crushed pepper, pepper powder,salt, sprinkle 2 tsp of water and mix well.

9. When the pepper and heat gets spread evely and chicken is soft remove the seeds of lemon and squeeze out the juice into it.

10. Transfer to a serving bowl and serve as a better simple side dish.

Pepper Chicken Dry

  • I add half garlic with skin to get a fine flavor, you can also peel off and use them.
  • Instead of using pepper powder you can add 1 tsp of pepper while roasting and grind to use.
  • If you find the chicken get sticking with pan, then sprinkle little water and keep mixing. DO NOT pour water.
  • Adding green chillies gives a better flavor compared to red chillies.
  • Salt and spice can be adjusted according to your taste.

Pepper Chicken (Dry)

Friday, June 6, 2014

Cardamom Chicken

Cardamom Chicken

After a break of 1 week I felt to share something which I really worth a new try of chicken recipe. Usually in South we don't add more of cardamom in making traditional chicken recipes. So this I can say purely of North Indian touch.This reminds one of my Bengali friend who carries chicken with cardamom flavor. I tried out for the first time when my loving she likes to taste something new. It really turned out perfect and awesome. So this week I prepared the same when my Uncle came. Though my hubby prefers curry always in non veg, appreciated its perfect and from there I confirmed its really worth doing this simple gravy...(only u have to chop more onions:)

A very simple recipe for bachelors to cook....only required of chopping onions in fine pieces :-)

Ingredients :

Chicken - 1/2 kg
Onion - 4 big size (finely chopped)
Red chilli powder -3 tsp
Curry masal powder - 2 tsp
Cinnamon & Clove powder - 1 tsp
Crushed Cardamom - 7  Nos
Cashew paste - 1 tbsp
Gingelly oil - 3 tbsp
Salt as required


  1. Clean and wash the chicken and drain out the water completely.
  2. Heat 1 tbsp of oil and roast the chicken brown or  until they get half cooked.
  3. Meanwhile heat the remaining oil in another kadai/tawa and fry onions until golden brown.
  4. Add all the masala powder, salt and saute for about 5 minutes in low flame.
  5. Add this ingredients into the roasted chicken and mix well.
  6. Pour sufficient water about 1 cup, cover with a lid and cook in medium flame.
  7. When it reaches the gravy consistency, add the cashew past, give a quick stir and keep covered for 5 minutes in simmer.
  8. Transfer to a serving bowl and serve hot with Rice /Roti/Phulka of your choice.

  • Clean the chicken properly to remove any blood clots.
  • If you do not have curry masal powder, replace with garam masala. I use home made curry masal powder in health concern.
  • Use boneless chicken if you wish for preparing this gravy, but I used with bones.
  • Get the chicken pieces in medium size or small pieces of your choice.
  •  1 tbsp of cashew paste can be made from 7-8 cashews.

Cardamom Chicken

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