Gongura Chicken - Chicken cooked in red sorrel leaves

Hi friends, after a loooooooooooooooooong break, coming back with a delicious non veg dish called "Gongura Chicken". This is a traditional dish, which includes spicy and sour tastes. Honestly, this is one favourite dish of andhra people. Now come to the recipe...

Gongura Chicken Recipe
Preparation : 30 mts
Serves : 5 persons
Cuisine : Andhra

Ingredients:
 1 kg chicken, washed and drained
 4 medium sized onions, finely chopped
 few fresh curry leaves
 4 tbsp oil
 1 tsp fresh garam masala powder
 salt to taste
 
To Marinade:
 1 cup curd
 1 1/2 tbsp ginger garlic paste
 1/4 tsp turmeric powder
 1 tbsp red chilli powder
 
To make paste:
1/4 cup water
 2 cups fresh red sorrel leaves
 3 green chillies (adjust)
 1 bunch fresh coriander leaves (optional)
 1/2 bunch fresh mint leaves (optional)

Garam Masala Powder:
 4 cloves
 1 1/2" cinnamon
 3 cardamoms
 3 tbsp coriander seeds

Method:
1. Marinade chicken pieces in curd, turmeric pwd, red chilli pwd and ginger garlic paste and keep aside for half an hour.

2. Lightly dry roast the spices under 'garam masala powder' for 4 mts and let them cool. Grind them to fine powder, keep aside.

3. Boil the water, add fresh red sorrel leaves, coriander leaves, green chillies and mint leaves. Cook them for 3 mts and let them cool. Grind them into a fine paste and keep aside.

4. Heat oil in a heavy bottomed vessel, add finely chopped onions, curry leaves and saute till light golden color on medium heat.

5. Add marinade chicken, mix well, covered, cook on high heat for 5 mts. Reduce heat and cook for another 20 mts or till chicken more than half cooked.

6. Now time to add sorrel leaves paste and combine well. Place the lid and cook till chicken has turned soft and paste should mix well with chicken pieces.

7. Finally add salt and fresh garam masala pwd, mix well, cook more 5 mts and turn off the heat.

8. Serve hot with white rice or chapatis.

Note: 1. You can use red sorrel leaves directly instead of making paste. Then make slits on green chillies and use them directly.

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CHICKEN 65 (Chinese Style)

Here is one more yummy chicken sanck. This is my family's favourite dish. Here is the recipe:


Chicken 65:
Prep time : 45 minutes
Cooking time : 30 minutes
Serves : 3
Cuisine : Indian

Ingredients:
2 lb boneless chicken (cut into small cube sized pieces)
oil for deep frying

For Marination:
1 egg
4 tbsp cornflour
4 tbsp maida
1 tsp ginger garlic paste
1 tsp turmeric powder
1/2 tsp ajinamoto
1 tsp red chilli powder
salt as per taste
a big pinch of red color

For Tempering:
2 tbsp oil
3 tbsp finely chopped garlic
1 tsp finely chopped green chillies
2 tbsp finely chopped curry leaves
2 tsp tomato sauce
1 tsp soyasauce
1 tsp chilli sauce
finely chopped coriander leaves for garnish

Method:
1. Marinate the chicken pieces with all the above marinate ingredients, keep it aside for 30 minutes.

2. After 30 minutes deep fry chicken pieces in oil on medium heat and place on a paper napkin to remove excess oil.

3. Now put the tempering with 2 tbsp oil, finely chopped garlic, green chillies, curry leaves, saute for few seconds on completely low heat. Add tomato sauce, chilli sauce and soyasauce, mix, cook for few more seconds.

4. Add fried chicken cubes, mix gently, stirring, fry for 5-10 minutes or desired hot on low heat.

5. Garnish with finely chopped coriander leaves and turn off the heat. Serve hot.


Note: 1. Adjust the egg, cornflour and maida according to the quantity of chicken pieces.

2. Our family like to take chicken 65 little crispy. If you want soft, just add 1/2 cup of diluted cornflour water(after 3rd point) while tempering, bring to boil then add fried chicken cubes in that. Then you will get soft.

3. If you want restaurant style then only add food color otherwise you can avoid it.

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ANDHRA CHICKEN CURRY

This chicken curry is my family's all time favorite dish. This recipe contains simple ingredients and easy to prepare. Here is my recipe:

Spicy Chicken Curry:
Prep : 35mts
Cooking time : 40mts
Serves : 3
Cuisine : Andhra

Ingredients: For Marination:
2 lb small size chicken pieces (cleaned)
1 tsp turmeric powder
2 tsp ginger garlic paste
2 tsp red chilli powder (adjust)
3 tbsp curd

For curry:
3 tbsp oil
2 medium size finely chopped onions
few curry leaves
1/3 cup of water
salt as per taste
1 tsp whole garam masala powder
finely chopped coriander leaves for garnish

Method:
1. Clean and wash the chicken pieces. Marinade the chicken pieces with all the above marinated ingredients, kept aside for 30minutes.

2. Heat the oil in a thick bottom vessel, add onions, fry till light golden color.

3. Add marinated chicken masala, mix, covered, cook for 5 minutes on high heat.

4. Later reduce the heat to low, add water, stirring, covered, cook for 30 minutes or till chicken completely cooks.

5. If you want thick gravy(like below photo), remove the lid and keep on high flame for 5 minutes. Then excess water will evaporate.

6. Reduce the heat to low, then add salt and whole garam masala powder, mix gently, covered, cook for more 5 minutes.

7. Add finely chopped coriander leaves. Turn off the heat.


8. Serve hot with white rice or chapathis.

Note: 1.For this curry, main secret is to cook the chicken on low heat. Then only you can enjoy the yummy taste of chicken curry.

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TANDOORI CHICKEN

Last weekend, I prepared delicious brunch for my family. Prepared mixed fried rice, basic gravy and simple tandoori chicken. Really, the taste we enjoyed a lot. This is my brunch:


Hmmm... yummy, delicious, quick and easy tandoori chicken. This is my all time favorite. Here is my recipe:


Tandoori Chicken:
Prep : 3Hrs (For marination : 5mts; Soaking time: 3 hrs)
Cooking time: 30mts (In Oven)
Serves : 2 (Each 2)
Cuisine : Indian

Ingredients:
4 Chicken drumsticks
2 tbsp readymade tandoori chicken masala (I used Shaan company masala)
2 tbsp oil
2 tbsp yogurt
2 tbsp lemon juice


Method:
1. Prepare the marinade in a bowl with above ingredients except chicken drumsticks. Apply this marinade to each drumstick evenly, keep in fridge for 3 hours.


2. Place these marinated chicken drumsticks in a bake tray.

3. Keep that baking tray in oven, cook till done or you can check the color of drumsticks. Turn off the oven.

4. Serve with onion slices and lemon.

Note:1. Cook the drumsticks on 500 degrees F for 30minutes or till done.

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DUM BIRYANI (CHICKEN)

This Sunday, I prepared Chicken Dum Biryani in Oven. It turned out very tasty and looked delicious. Here is my recipe:


Chicken Dum Biryani:
Prep : 45mts
Cooking time: 50mts
Serves : 4
Cuisine: Andhra

Ingredients:
4 cups Basmati Rice (3/4 cooked and keep aside)
3 tbsp oil
3 chopped big onions (cut length wise thin slices)
3 Elachi
3 Lavangi
2" dalchini
3 bay leaves
2 green chillies (cut them length wise)
1 tsp whole garam masala powder
2 tbsp chicken biryani masala powder (optional)
salt as per taste
1 cup finely chopped coriander and mint leaves (mixed)

For Marination :
10 medium size chicken pieces
1 chopped medium size tomato
3 tsp red chilli powder
1 tsp turmeric powder
3 tsp ginger garlic paste
1 cup curd

Method:
1. Marinate the chicken pieces with above ingredients, keep aside for 30mts.


2. Heat oil, fry 1/2 cup thin chopped onions till brown color on low heat and keep aside.

3. In the same oil, add dalichini, lavangi, elachi and bay leaves, fry for few seconds, add remaining chopped onions and green chillies, fry till light brown color on low heat.

4. Add coriander and mint leaves, mix, fry for few more seconds.

5. Add marinade chicken pieces, mix, covered, cook for 30 minutes on low flame or till gravy comes to thick content. Then turn off the heat.

6. If you want to do the dum process in oven, then take a alluminium tray (like above) or if you want to do on stove, then take thick bottom wide vessel.

7. Greese the tray with some ghee or oil, start keeping the layers of rice and chicken respectively. First you keep the rice, next chicken , next fried onions and later chicken biryani masala powder.... like this till end of rice and chicken.


8. Cover the tray tightly with alluminium foil, keep in conventional oven, bake it for 20 minutes.

9. Finally serve hot with basic gravy and onion raita.

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Coconut Chicken Masala

I prepared Sailu's Coconut Chicken Masala curry as the combo of my own rice recipe Carrot Peas Pulav. Really wonderful combo of these two. We enjoyed a lot. Thanks Sailu. Here is my recipe :


Ingredients :

2 lb Chicken (Cut into medium sized pieces)
2 tbsp oil
1 big onion chopped
1 tbsp ginger garlic paste
1 tbsp coriander powder
1/2 tsp turmeric powder
4 green chillies (Slit them length wise)
2 tbsp curd
1 tbsp whole garam masala powder
chopped coriander leaves for garnish
Salt as per taste

To make paste:

1 big onion
3 green chillies
4 tbsp fresh grated coconut
1/4 cup fresh coriander leaves
12 cashewnuts (soaked in 3 tbsp milk for 15 minutes)

Method:

1. Make a fine paste of above ingredients (To make paste ingredients) and keep aside.

2. Marinate the chicken pieces in coriander powder, turmeric powder, ginger garlic paste, curd and 2 slit green chillies for 30 minutes.

3. Heat oil in thick bottom wide vessel, add remaining 2 green chillies and chopped onions, fry till onions become lightly reddish.

4. Add the marinated chicken pieces, mix, cook on high heat for 5 minutes.

5. Reduce to medium heat, add the ground paste and salt, mix well(If required, add 1/4 cup of water). Let the chicken cook in this paste completely, then add whole garam masala powder, cook for more 5 minutes or till oil separates from the edges of vessel.

6. Adjust the salt and garnish with fresh coriander leaves.


7. Serve with chapati or biryani or pulav and also with white rice.

Note: 1. Be careful about quantity of fresh coconut powder, because if you use more, finally curry taste will be sweet.

2. Compare to Sailu's ingredients, here i avoided mint leaves and added curd (according to my family taste).

3. Adjust the green chillies level according to your spice level.

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