How to Make Chicken Masala Video in Tamil

Chicken Masala Curry with Chef Raj Mohan in authentic South Indian Style

Kozhi Chops Masala

Coconut oil – 50ml

Refined oil – 50ml

Cinnamon- 2 nrs

Cloves – 5nrs

Saunf- ¼ tsp

Cardamom- 4

Pepper corns, whole – 1 tsp

Star anise - 2

Mace – a few

Kalpasi – a few

Vanaspati – 100ml

Curryleaves- a few

Green chillies, slitted – 5nrs

Shallots – 50g

Onion, chopped – 500g

Tomato – 600g

Ginger,garlic paste – 4 tbsp

Turmeric powder – ¾ tsp

Coriander powder – 2tbsp

Cumin powder – 1 tbsp

Chilli powder – 4tbsp

Garam masala powder – 1 tbsp

Chicken – 2 Kg

Poppy seeds, paste – 3 tbsp

Curd – 50ml

Mint leaves – a few

Coriander leaves – a few

Method of Preparation

1.Heat coconut oil, refined oil and Vanaspati. Season the whole garam masala ingredients including the peppercorns. Add the ginger, garlic paste. Fry it till the flavour comes out nicely.

2. Add shallots, onion, tomato, curry leaves and greenchillies. Saute it in oil. Add the mint leaves and coriander leaves. Once the onion gets golden colour, add the masala powder one by one.

3. Add the chicken pieces, mix it with masala. Add salt now. Stir the chicken continuously; make the masala to bind with the chicken pieces.

4. Add the poppy seeds paste. Fry it with the chops masala. Add the curd. Stir for a minute and pour the water which is enough for chicken to cook.

5. Close the vessel. Once the chicken cooked and the chops masala reach the consistency, Sprinkle the ground garam masala which you have it in your cupboard.

CHETTINDAU CHICKEN KULAMBHU RECIPE - easiest way

Chicken – 2 ½ kg

Onion – ¾ kg

Tomato – ½ kg

Ginger Paste – 50g

Garlic Paste – 30g

Coconut oil – 100ml

Cinnamon – 2g

Cardamom – 1 g

Cloves – 1g

Bayleaves – 2nrs

Dry redchillies – 2g

Curryleaves – 1g

Coconut – 1

Chillipowder – 4g

Coriander powder – 5g

Turmeric powder – 2g

Water & Salt – as required

Method of preparation

1.   Fry the coconut and dry redchillies in coconut oil, and then grind it finely.

2.     Now heat the oil in a kadai, temper with cinnamon, cardamom, cloves and bayleaves. Once it splutters add sliced onion and sauté nicely.

3.    Add ginger and garlic paste, then add chopped coriander leaves and few curryleaves. Mix it all well for another 1 minute.

4.    Add the masalas (except turmeric powder) into it and stir all well. Now add chopped tomatoes, stir till the tomato mash and mix well with masalas – (see the oil ooze out from masala)

5.     Now add the marinated chicken which done with salt and turmeric powder mix well for another 1 minute. And add coconut masala mix it once again.

6.   Add the sufficient water; allow the curry to cook in simmering fire for next 20minutes.

7.     Finish with little coconut oil and chopped coriander leaves. Serve hot with steamed rice.

VILLAGE CHICKEN FARE

Are you ready to taste village fare, so it is a right time to taste lip smacking Sigappu Kozhi with me now.

Purely a deep South Tamilnadu gorgeous Sigappu Kozhi (dry red chicken) was on my plate in great looking which happened in my past recent village visit. After I tasted and sighed, it is a taste what I am looking in my long run recipe search to give better alternative to sukkha variety. It is a heavy task for housewives to prepare any curries, gravies that need different masalas, lots of pain in grinding, cooking attention and many more. But this all exempted in Sigappu Kozhi preparation after I heard and observed the recipe. Ohhh!!! feeling great and relax… 

Blend of masalas and oil over Sigappu Kozhi produces glossier and sure it shall be the girlfriend of other village style chicken preparation. In more, addition of small onions and country tomato merge with ginger, garlic paste guaranteed real earthy flavour to Sigappu Kozhi. A group around me broke up another secret and said use little fatty chicken parts though improves the taste and fragrance. Oh well I assumed fact, fact, fact, fact!!!!!

Lets we go to the iconic Sigappu Kozhi preparation.

NEEDS

Chicken Pieces – ½ kg

Refined Oil – 100ml

Chilli Powder – 2 tbsp

Salt – to taste

Chopped Small Onions – 10 nos

Chopped Tomatoes – 1 no

Cumin Seeds – ¼ tsp

Turmeric Powder – a pinch

Ginger, Garlic paste – 1 tbsp

METHOD 

1. Take a heavy bottomed vessel. In this add chicken pieces, refined oil, Ginger & Garlic paste, Chill powder and salt. Now mix all together well.

2. If required add 100ml of water. Now keep the vessel over flame and to be cook in simmer fire.

3. Alright take another kadai now, spoon little oil. Fine, oil starts heated, add cumin seeds. After it splutter add chopped onion and tomatoes at a time, stir it well,

4. Add little chilli powder and turmeric powder to the mixture, mix all now. Ok masala is ready now.

5. Ok come let’s see the condition of Sigappu Kozhi, Open the vessel. See, oil starts separting, chicken cooked, more fragrance and colour. Now drop the masala, mix all well.

6. Keep the Sigappu Kozhi for another 02 minutes in flame and then serve hot.  

Hey all, utmost taste is guaranteed and your comments are most welcome. Let it be sure Sigappu Kozhi on your today’s dining table. Then end up Sigappu Kozhi in little humor, at the time of hearing Sigappu Kozhi’s name I thought is this any movie mix of horror and romance?. But anyhow, later understand it is a recipe and compromise myself by saying horror = spicy / taste and romance = preparation / colour.

Happy and Enjoyable eating….

CHICKEN SODHI

Chicken Sodhi is an another variation of the Sodhi, which is a special preparation in the Tirunelveli region. It is normally made for lunch, but it is awesome to serve with plain Idiyaapam. To increase its flavour and taste add lemon juice when it gets cool.

Ingredients

Chicken – 1kg
Coconut Oil – 50 ml
Mustard Seeds – a tsp
Onion – 100 g
Curry leaves – a few
Coconut Milk – 750 ml
Turmeric Powder - little
Slitted Green Chillies – 5 pieces
Potatoes – 100g
Salt – to taste

Ground Mixture

Ginger – 1 tbsp
Grated Coconut – 2 tbsp
Cumin seeds – ¼ tsp

Method

Heat Coconut Oil, temper the mustard seeds and Curry leaves
Add the sliced onion and Chicken pieces, sauté it
Add turmeric powder, Potato cubes and salt.
Add thin coconut milk extraction. Add the ground mixture after 5 minutes.
Remember to cook all this in medium low flame.
Cook the Sodhi till the Chicken and Potatoes tender. Garnish with fried curryleaves.