Some of my favorite Chicken dishes.....

I'm reposting the following Chicken recipes to participate in Vicky's "The Potluck-Chicken" Event going on until 20th June 2009:

Chicken Cutlets
Shahi Chicken Kurma
Crunchy Fried Chicken

Enjoy!

Chicken Cutlets

Ingredients:
1/2 kg chicken
5 medium sized Potatoes boiled and mashed
6 pods garlic
ginger (1/2 the quantity of garlic)
1/2 tsp cumin powder
1/2 tsp fennel seeds powder
salt (as needed)
1/4 tsp turmeric
1 tsp Chilly powder
3 onions
a handful of coriander leaves
a handful of mint leaves
2/3 green chilies deseeded and chopped finely into round pieces
3 tbsp chickpea flour (besan)
3 eggs
5 tbsps cashew nuts
Oil

Method:
Blend together ginger and garlic to a fine paste. Cut and wash the chicken.Add salt, turmeric, chilly powder, cumin and fennel powders, ginger and garlic paste and a cup of water. Cook the chicken for about 15 to 20 minutes or until cooked.

Remove the chicken pieces seperately, debone and shred the meat coarsely and reserve. Chop the onions finely lengthwise. Chop the coriander and mint leaves. Whip the eggs with little salt. Break the cashew nuts into small pieces.
Mix in a bowl the chicken, mashed potatoes, onions, coriander and mint leaves, chickpea flour, cashew nuts, green chilies;

Add the whipped eggs at last, mix well together everything and deep fry in oil;

This can be served as a rich snack or as an aperitif served with chilly sauce or tomatoe ketchup or as a side dish with any dishes like Briyani, Pulav, Parotta or Chapati.


Shahi Chicken Kurma



Ingredients:
1.8 kg Poularde
1 cup cashew nuts
½ cup coconut milk
1 tbsp fennel seeds powder
1 tbsp fennel seeds
4 green chilies
2 big onions
3 tomatoes
1 ½ tbsp ginger garlic paste
1 tbsp chilly powder
½ tsp turmeric powder
Salt as necessary
5 tbsp Oil
Whole spices (2 cinnamon sticks, 2 or 3 Bay leaves, 3 cloves)
Coriander leaves for garnishing

Method:
Cut the poularde into pieces (Poor thing but it doesn’t matter), clean and set aside.
Chop the onions and the tomatoes finely.
Slit the green chilies lengthwise and deseed.
Grind the cashew nuts to a fine paste and mix with the coconut milk and the fennel seeds powder.

Heat oil in a pressure cooker, add the whole spices and the whole fennel seeds, and splutter. Add the onions and green chilies and fry until slightly brown and translucent. Add the tomatoes and continue to fry until oil separates. Add the ginger garlic paste, salt and chilly powder and fry a little more. Now add the meat and fry for 2 minutes. Add 2 cups of warm water just to cover the meat. Pressure cook up to 5 whistles. If an ordinary vessel is used, then cook for about one hour on low medium flame.
Open the pressure cooker, reduce the flame and add the cashew nut mixture. Cook for another 5 to 10 minutes. Remove, garnish with fresh coriander leaves and serve.

Excellent with Rotis (Chapati/Parotta/Rice/Naan/Ghee Rice).
PS: Poularde can be replaced by regular chicken. Then, simply skip the pressure cooking and cook normally for about 20 to 30 minutes.

Crunchy Fried Chicken

Ingredients:
1 kg Chicken pieces
2 eggs
1 tsp garlic paste
1 tbsp soy sauce
1¼ cup milk
1 tbsp parsley leaves
¼ tsp turmeric powder
1 ½ tbsp chilly powder
1 tsp cumin powder
¼ tsp pepper powder
1 ½ cups all purpose flour
¾ cup breadcrumbs
Salt (as needed)
1 tsp onion powder
1 tsp garlic powder

Method:
Wash, pat dry and skin the chicken. Beat the eggs until foamy.
Prepare a mixture of garlic paste (not the powder), soy sauce, milk, turmeric powder, 1/2 tsp cumin powder, ½ tbsp chilly powder, parsley leaves and pepper powder and mix them with the beaten eggs. (Check and correct the taste)
In another bowl, make a powder with a cup of flour, the breadcrumbs, salt, garlic powder, onion powder, the rest of the chilly and cumin powder.
In one more bowl, simply get the remaining ½ cup of flour ready.

Take a chicken and roll over the plain flour, then, dip it in the egg mixture and then one last time, coat it with the breadcrumbs mixture so that the whole is piece is covered completely.


Do it for the rest of the chicken and deep fry in medium hot oil for about 7 minutes or until golden brown.

Goes well with pan fried potatoes or French fries.
Also good as a side dish for More Kozhambu/Rassam/Kattu Sore Kozhambu