Chicken Fry with Poppy Seeds and Spices

Today's Chicken fry is yet another recipe we made during the Party couple of weeks back. The recipe is very simple and got very good feedback from the guests. Though chicken fry or roast gets done every other week, and end up being a morphed version of the many varieties that we make, I feel I got to make sure I note even the smallest change done to the recipe. To tell the truth I don't normally stick to a recipe all the time. I keep changing the spices and other ingredients. So one particular combination gets liked more and I make sure I note down what they are.

The difference in this recipe is the usage of roasted poppy seeds along with cardamom, cinnamon and clove. That really give it a nutty taste and enhances the roast effect. Though I managed to click a step wise pictures, I was not able to click proper end picture. It was a hurried last minute capture before being passed on.

Ingredients Needed:

Chicken, cut into bite size - 250 gms
Onions - 1 big
Tomato, puree - 1 medium
Green Chilies - 2 medium
Ginger Garlic paste - 1/2 tsp
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch

Spice powder

Poppy Seeds / Gasa gasa - 1 tbsp
Cloves - 2
Cinnamon  - 2
Cardomon - 2

Roasted and powdered.

How to make the Chicken Fry

Wash and cut into bite size pieces. Drain in a colander.

Heat a kadai and dry roast the poppy seeds, cloves, cinnamon and cardamom. After couple of tossing around, remove and allow it to cool. Grind to a fine powder once it's cooled.

Add oil to the kadai, when hot add onions, chopped green chilies, saute well. When the onions turns colour, add ginger garlic paste. Cook for couple of mins.

Add the drained chicken, combine everything well and cook on high. Moisture starts coming out. Continue stirring, after 10 mins, add red chili powder, coriander powder. combine everything and continue cooking.

Next add the tomato puree, cook on high. Then add a cup of water and cover with lid. Simmer for 10 - 15 mins.

When the chicken is cooked and tender, saute in high for the moisture to evaporate. Remember this has to be almost dry, so continue until you find the moisture is all evaporated and nicely done.

Finally add the ground masala powder to the chicken and mix everything well. Cook for couple of mins, sprinkle coriander leaves and switch off.

Mutton Pepper Roast | Mutton Sukka Varuval

Days have literally flown out of the window and I was surprised that I was too relaxing to think about doing any new post here. I had to fall back on another recipe that's been in draft for a while. Mutton Pepper Roast or the Sukka Varuval was part of this non veg thali that I made some weeks ago. 

So finally it came to my rescue and I am happy to share it as there were quite a few requests for this recipe. I feel bad that I haven't shared it before. I had a weekend off and it almost felt like a vacation. Getting back to work on Monday morning seem too upsetting. Well as hubby dear says, life is not a vacation all the time. We got to get back to work, else even vacation will be boring. 

Coming back to the recipe, Daddy always keeps asking for a Pepper roast that he ate at some place, then at times he remembers Amma making this some decades back. She has completely forgotten the recipe, so no amount of cajoling or coercing can make her remember how she used to make. However Daddy always claims that was the best. To please him I come up with my own each I get a chance and hope to make him say this is it! Anyway he said this tasted so good, almost came close to that. I guess it's more a case of nostalgia than anything else.

Mutton Pepper Roast

Ingredients Needed

Mutton - 250 gms
Oil - 2 tsp
Fennel seeds - 1/4 tsp
Cardamon - 2
Cloves - 2
Cinnamon - 1
Onions - 3/4 cup
Ginger Garlic paste - 1/4 tsp
Turmeric powder - 1/2 tsp
Rock salt to taste
Mint leaves / pudina - handful
Tomato - 1 small
Coriander powder - 1 tsp
Chili powder - 1 tsp
Water - 1 cup
Coconut paste - 1/2 cup
Fresh Pepper powder - 2 tsp
Ghee - 1 tsp

How to make the Mutton Gojju

Wash and cut the mutton into smaller pieces, let it drain in the colander.

Heat a kadai with oil. Add all the whole spices like the fennel seeds, cardamon, cloves and cinnamon. Saute well.

Then add the ginger garlic paste and cook till the raw smell leaves.

Next add finely chopped onions. Saute till the onions colour changes.

Now add the drained mutton pieces, saute on high flame till the water starts coming out. Add the mint leaves and cook on high. Add turmeric powder and continue cooking.

Add chopped tomatoes, then chili powder, coriander powder. Cook with lid covered for 10 mins.

Make sure the water is all evaporated. Saute well.

Now add a cup of water or just enough to cover the mutton. Transfer to pressure cooker and cook for 3 whistles or till done.

Once the pressure falls down, remove the lid and add the coconut paste.

Bring to boil and simmer till all the water evaporates. This may take about 5 - 7 mins on high. Make sure you keep stirring.

When the water is completely gone, add freshly ground pepper powder, and ghee. Combine everything well.

Finally garnish with coriander leaves.

Mutton Sukka Varuval

Sending this to Usha's Red Meat Feast event

Other Mutton Recipes

Chettinad Chicken Fry | Chettinad Kozhi Varuval | Chicken Chettinad Roast

Chettinad Chicken Fry has been in the drafts for a while. We made this almost couple of months back and it had to wait for all the thalis to get over, before finally making its appearance. And of course there was this fact that hubby dear didn't like it much, though everybody else liked it a lot. He finally said that he need not be always the only person to approve for something to go on the blog..:)

After the Indian Thali Mela round up, I almost forgot that there has been nothing new. I went back to check what was pending and saw this varuval that met many approvals, except the main person. I decided to go ahead as others at home liked it a lot.

Boys are starting their school tomorrow after their summer vacation. Schools here have this habit of breaking for a month and half to avoid the peak summer. Since last couple of days, especially after Konda started her school, we have been telling them and getting them used to the thought of getting up early for school. More than them, I guess I need to be prepared mentally to manage everything again. The morning rush hour is really too much of a rush.

We went to the beach late Sunday night. It was just to be a regular merry go round the city, when hubby dear suddenly thought we might as well land in the beach. For all the close proximity we live, we hardly ever go to the beach. Since it was very late, the kids didn't ask to get into the water, even if they had asked, we won't have let them anyways. We could hardly see through the place. We slowly drifted towards the shore, it was so sultry. we were hoping it might get cooler as we go, it hardly changed. I refused to look around much. My beautiful Marina, no longer that clean and pretty!

There was still good crowd and we took so much time just to find a spot to park the vehicle. The walk to the shore was quite long. As expected the kids were enthusiastic. On reaching the shores, we settled down, Athamma and myself discussing our plans, while hubby dear made sure he gave the kids some ideas to play. He is best at that. Always comes out with a plan that will get the kids occupied for a long time. End of the game, they were ready to fall down with exhaustion.

When we got couple of stolen moments for ourselves, we were silent, looking at the waves hitting and residing. There is always a calmness that comes when you look at the ocean, waves hitting the shore and going back. Life in intervals hits you with nostalgia. I never wished to go back in time, I am happy as I am now. Never felt more younger, looking at the kids, felt more energy coming back.

We came back home for a quick meal and kids slept so well. Wish we could give them exercise like this regular basis.

Coming back to the recipe, I am sure I will be making this again soon.

Chettinad Chicken Fry

Ingredients Needed

Chicken Breast - 250 gms
Pearl Onions / Sambar Onions - 100 gms
Ginger Garlic paste - 1/2 tsp
Tomatoes - 1 medium
Chili powder - 1 tsp
Coriander powder - 1 tsp
Salt to taste
Fried Gram powder - 2 tsp
Oil - 2 tsp

How to make the Chicken Varuval:

Wash and cut into bite size pieces.

Heat a kadai, add oil then saute small onions. When they turn colour, add ginger garlic paste, followed by chopped tomatoes. Add salt, chili powder coriander powder. Saute well.

Then add the drained chicken pieces. Cook on high, keep stirring and continue cooking till the water evaporates.

Simmer after that and cover with lid. Cook for 10 mins.

Just when the chicken is ready, sprinkle fried gram powder, saute for 2 mins and remove.

Enjoy as a starter!