Crunchy Chicken Nugets

A fantastic chicken fry recipe which equally tastes great and an alternative for chilli chicken. Kids love it very much. This fry is a quick and easy recipe and there is no need of much spices and complex methods. Moreover it is too crunchy in every bite with real chicken flavour.

Ingredients:

1. Bone less Chicken - 250 gms
2. Egg - 1 no
3. Corn flour - 2 tbsp
4. Bread Crumbs - 1/ cup
5. Soy sauce - 2 tsp
6. Ginger garlic paste - 1 tbsp
7. Chilli powder - 1 tbsp
8. Pepper Powder -  1 tsp
9. Salt as per taste
10. Oil for deep frying

Cooking Method:

• In a pan add chicken followed by pepper, chilli corn flour, GG paste, salt and beaten egg. 
• Marinate it for an Hour.
• Cover the chicken pieces with bread crumbs.
• Deep fry in Batches.
• Finally fry the curry leaves in oil and spread over the chicken nugets.

Click the Image and zoom you will get clear stepwise pictures

Chicken Pallipalayam / Pallipalayam Style Chicken Fry Recipe

Pallipalayam is a small town in Namakkal District. Seems there were more people who were doing the carpenter jobs, and they had to travel to the neighbor places/towns for their job all the time. During those travels, they cannot carry more ingredients with them for cooking.As well as they cannot spend much time also for cooking. Hence they invented this interesting recipe with limited ingredients which stay good for long time in room temperature itself. Hence it has got the name as Pallipalayam Chicken.

Pallipalayam chicken fry is the easiest  and delicious chicken fry made with few ingredients. Pallipalayam is a place near Erode and this dish is very famous around this region. Pallipalayam chicken also has its place in the menu of most of the South Indian restaurants. It can be either had as an appetizer or as a side dish for rice.

Ingredients:

1. Boneless Chicken - 1/2 kg
2. Shallots / Small Onion - 20 nos
3. Dried Red Chilies - 10 nos (may vary according to the size)
4. Coconut large- 1/2 Unit 
5. Ginger Garlic Paste - 1 tbsp
6. Turmeric Powder - 1 tsp
7. Curry and Coriander Leaves
8. Cooking Oil - 2 tbsp
9. Salt as per taste

Cooking Method : 

Wash Thoroughly the Chicken pieces and keep it aside.

Cut the Onions (Here I have used Big Onions for my Convenience). Cut the Coconut into small pieces). Deseed the Red Chilies.

In a cooking pan add oil. Once it gets heated add Onions and saute them for a while, then add red chilies, ginger garlic paste and curry leaves. Saute them nicely till aroma comes. Then add turmeric. Then add the coconut pieces and saute for some time. Finally add the chicken pieces, salt and saute in medium flame for about 10 mins. 
Close the lid without adding water and cook until chicken becomes soft. It leaves water and gets cooked on its own water. 
Now the red Chilies and ginger garlic paste spiciness has nicely absorbed by the chicken and gives a good flavour and taste.
Cook in medium low flame until all the water has absorbed and becomes dry. 
Finally Garnish with enough coriander leaves and serve hot.

Click the Image and zoom you will get clear stepwise pictures

It goes well with any type of rice variety and also with plain rice and curd rice it will be a very good combination.

Notes:

• Pls do avoid red chilli powder for this recipe as the flavour and good taste will definitely differ. 
• You may use pressure cooker for easy and quick cooking, as it needs some water to cook.
• I wished I need gravy that day, so I added some water and cooked in pressure cooker, the chicken was well cooked and I switched off the stove when I got the gravy consistency. It was very tasty with plain Rice.
• Here in the above pic you may notice tomato might be added. But its not true, its red chilly soft variety. So it cooked well. 
• The Red chilies may be increased or decreased according to your spiciness.
• You can add some tsp of gingelly oil as it reduces the hot and spiciness of the chicken when it is consumed.

Hot N Spicy Pepper Garlic Chicken

This Recipe is completely my Mom-in-law's. Ofcourse she cooks all the recipes with a spicy touch. Its one of my favourite recipes of her's. It is a Mouth watering hot and spicy chicken side dish. The Whole Pepper is twisted in Garlic and renders a delicious flavour. Let's see how to prepare.

Ingredients:

• Boneless Chicken - 1/2 kg
• Big Onion - 1 large
• Peppercorns - 2 tbsp(Do avoid Pepper powder)
• Green chilli - 2 medium size or 1 big size
• Garlic - 10 pods big size(Do avoid Garlic paste)
• Cinnamon stick - 1 inch
• Cardamom - 1 no
• Turmeric - 1 tsp
• Curry leaves - 2 sprig
• Coriander leaves fistful
• Salt as per your taste

Cooking Method:

Wash thoroughly all Chicken pieces, add turmeric and salt. If it is too big cut into small pieces. Keep it aside. Grind peppercorns, chilli, cinnamon, curry leaves, and garlic to a smooth paste. Add some water while grinding. 

Click the Image and zoom you will get clear enlarged stepwise pictures

• Take a pressure pan add onions and cardamom fry till brown, add the ground masala and turmeric powder fry till raw smell leaves. 
• Now add the chicken pieces and saute nicely.
• Add water and required salt. cook well up to 4 whistles. 
• Open the lid and u will notice some water in it. 
• Reduce the water quantity by keeping in medium flame.
• Stir often so that it may not get burnt.
• Now the pepper is very well twisted with this garlic chicken and provides spiciness.
• If you want gravy just switch off in gravy consistency.
• Or if you prefer dry pepper chicken wait for some more time till the water completely reduced. Anyways it will be in slightly gravy texture( I prefer only this dry chicken).
• Garnish with enough coriander leaves. It gives a nice flavour.

It goes well with Rotis, Chappathi's and especially with Rice Varieties or even as side for Chicken Biryani.

Notes:

• Whole Pepper corns gives a nice aroma to this Garlic Chicken. Usage of Pepper powder differs the good taste of the whole recipe.
• Use whole Garlic pods. Avoid Garlic paste. 
• If you need more gravy increase the Pepper and Garlic quantity.