Kadaknath Chicken Chops

  • Kadaknath chicken: ½ kg
  • Oil: 5 tbsp
  • Red chilly pwd: 1 tbsp
  • Fennel pwd: ½ tbsp
  • Cumin pwd: ½ tbsp
  • Pepper pwd : 2 tbsp
  • Turmeric pwd: ¼ tbsp
  • Onion: 2
  • Tomato: 1
  • Green chilly: 2
  • Yoghurd : 2 tbsp
  • Ginger garlic paste: 1 tbsp
  • Fresh lemon juice: 1 tbsp
  • Salt to taste
  • Chopped coriander leaves
Kadaknath_Chicken_Chops

Method :-

Heat oil in a pan, add red chilly pwd, fennel pwd, cumin pwd and salt to it. Mix them and add chicken pieces, toss it well, in simmer for about 5 mins. Chicken shrinks and absorbs all the spices to it. Add 1 tb water to it and cook it covered for another 5 mins. llow the chicken to get half cooked. Heat oil in a fry pan, temper with garam masala pwd, fry onion till it is browned.

Add green chillies, ginger garlic paste followed by mashed tomato puree. Toss it and allow to boil by adding turmeric pwd, pepper pwd. Now add the chicken with masala, mix well and cook it covered by tossing once in a while. Once the required consistency acquired, remove from flame, add 1 tbsp fresh lemon juice and mix gently. Garnish with fried onion, lemon wedges and sliced tomatoes.

Serve hot with chopped coriander sprinklings. Mouth watery Naattu Kozhi Chops ready.

Kadaknath Chicken Biryani

  • Kadaknath chicken thighs1 Kg
  • Oil: 5 tbsp
  • Red chilly pwd: 1 tbsp
  • Fennel pwd: ½ tbsp
  • boiled basmati rice600 gm
  • minced mint leaves 1 tablespoon
  • coriander powder2 teaspoon
  • tomato puree2 tbsp
  • Pepper pwd : 2 tbsp
  • Turmeric pwd: ¼ tbsp
  • Onion: 2
  • Tomato: 1
  • Green chilly: 2
  • Yoghurd : 2 tbsp
  • Ginger garlic paste: 1 tbsp
  • Fresh lemon juice: 1 tbsp
  • Salt to taste
  • saffron 2 pinches
  • sliced & slit green chilli 4
Kadaknath_Biryani

Method :-

Step 1 First, in order to marinate the chicken, take a large bowl, put Greek yogurt, turmeric, chili powder along with salt as per your taste in a small bowl. Mix it well using a spoon and then, add the chicken thighs in the mixture and rub with this mixture. Keep aside for about 20-30 minutes, so that the yogurt mixture is properly absorbed by the chicken. Also, soak saffron in the milk to make saffron milk and keep aside.

Step 2 In the meanwhile, pour refined oil in a deep-bottomed pan, keeping it on medium flame. Add cumin seeds and green cardamom in it and saute for about 2 minutes. Once done, immediately add the sliced onion and fry for 2-3 minutes straight. Make sure you don't burn it, so when the onion starts to get brown in color, add tomatoes and tomato puree and fry for another 5 minutes.

Step 3 Next, add the slit green chilies to the mixture along with ginger-garlic paste, frying the mixture yet again for a minute. Then, add coriander powder and turn the flame to medium-low while stirring and cooking the masala. Quickly, add the marinated chicken and mix for a while so that the ingredients absorb the juices properly.

Step 4 Turn the flame to medium again and heat-through for about 5-6 minutes only to turn it over to low heat. Cover with a lid and let simmer for 5 minutes. Make sure to keep stirring during the entire process, else the chicken might stick to the bottom, eventually ending up burnt. You can add little water, if you find the consistency too thick.

Step 5 Once done, turn off the flame and add half of the boiled rice in the pan and keep the rest aside until required. Sprinkle milk soaked saffron along with garam masala, mint and coriander leaves. Put the remaining rice over this layer and garnish with the same mentioned four ingredients.

Step 6 Lastly, cover the lid, turn the flame to low medium and let the rice cook for about 5 minutes. Once done, put it off and let the biryani stay covered for about another 10 minutes. Serve hot, along with raita or any chutney of your choice.

Kadaknath Chicken Curry

  • Kadaknath chicken, skinned and cut 12 pieces
  • Oil: 5 tbsp
  • Red chilly pwd: 1 tbsp
  • Fennel pwd: ½ tbsp
  • minced mint leaves 1 tablespoon
  • coriander powder2 teaspoon
  • tomato puree2 tbsp
  • Pepper pwd : 2 tbsp
  • Turmeric pwd: ¼ tbsp
  • Onion: 2
  • Tomato: 1
  • Green chilly: 2
  • Yoghurd : 2 tbsp
  • Ginger garlic paste: 1 tbsp
  • Fresh lemon juice: 1 tbsp
  • Salt to taste
  • saffron 2 pinches
  • sliced & slit green chilli 4
Kadaknath_Chicken_Curry

Method :-

Trim the excess fat from the chicken and put the pieces in a large bowl. Place a medium nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the cinnamon, cloves, and cardamom, and sauté for 1 minute. When the spices change color and are fragrant, add the onions and sauté for 3 to 4 minutes or until golden brown. Add the ginger paste and garlic paste, and sauté for 2 to 3 minutes, stirring continuously. Add the turmeric, coriander, cumin, and chile powder. Stir well.

Add the tomatoes and sauté for 3 to 4 minutes, stirring continuously. Cook for 7 to 8 minutes or until the oil comes to the top. Add the chicken and salt, and stir. Increase the heat to high and sauté for 5 minutes or until the chicken pieces are well coated with the sauce. Add 1½ cups (300 ml) water and bring to a boil. Lower the heat to low, cover, and cook for 10 minutes or until the chicken is cooked through. Transfer to a serving bowl. Sprinkle with the garam masala and garnish with the cilantro. Serve hot.

Kadaknath Chicken Soup

  • Kadaknath chicken, skinned and cut 12 pieces
  • butter: 55g/2oz
  • Red chilly pwd: 1 tbsp
  • Fennel pwd: ½ tbsp
  • minced mint leaves 1 tablespoon
  • coriander powder2 teaspoon
  • sticks celery, finely chopped2
  • Pepper pwd : 2 tbsp
  • Turmeric pwd: ¼ tbsp
  • onions, sliced: 2
  • carrots, finely diced: 2
  • Tomato: 1
  • Green chilly: 2
  • Yoghurd : 2 tbsp
  • Ginger garlic paste: 1 tbsp
  • Fresh lemon juice: 1 tbsp
  • Salt to taste
  • saffron 2 pinches
  • sliced & slit green chilli 4
Kadaknath_Chicken_Soup

Method :-

Melt the butter in a large saucepan over a medium heat and gently fry the onions, celery and carrots until they start to soften. Stir in the flour and cook for 2 minutes. Add the chicken stock and bring the mixture to the boil, stirring as you do so. Season with salt and pepper, then reduce the heat until the mixture is simmering and simmer for 10 minutes, until the vegetables are tender. Add the cooked chicken and cook until heated through. Adjust the seasoning, stir in the parsley and serve.