Popcorn Chicken – Better than KFC

Popcorn Chicken

Why it’s better than KFC?

Bite sized chicken chunks are coated with Panko ( Japanese) breadcrumbs instead of regular bread crumbs, which absorbs less oil and keeps Popcorn Chicken light and crispy.

Chicken is fried in oil instead of lard, normally restaurants fry chicken pieces in lard or shortening ( Vanaspathi).

You can flavor popcorn chicken as per your taste.

Ingredients

Chicken Thigh or breast meat – 250 gms

Red chilli powder or black pepper powder – 1 and ¼ tsp

Garlic powder – 1 tsp

Lemon juice – ½ tsp

Salt to taste

Egg – 1 number

Plain flour / Maida – ¼ cup

Panko Breadcrumbs – 1 and ½ cups

Panko breadcrumbed Chicken

Method

  1. Chop the chicken thigh or breast meat into bite sized pieces.

  2. Marinade chicken pieces with 1 tsp red chili powder, 1 tsp garlic powder, ½ tsp lemon juice and required salt for at least 20 minutes.

  3.  Lightly beat an egg with ¼ tsp red chili powder and 2 generous pinches of salt  in a bowl.

  4. Place plain flour in another bowl. and set aside.

  5. Place panko breadcrumbs in a wide bowl or plate and set aside.

  6. Heat oil in a deep frying pan.

  7. First add 4 or 5 marinated chicken pieces to the plain flour mixture and coat well with flour, shake excess flour from the chicken pieces and add it to the egg mixture. Quickly shake to drip of excess egg from chicken pieces and add it to the panko breadcrumbs and coat well. Place breadcrumb coated chicken pieces on to separate plate. Continue the same process with rest of chicken pieces.

  8. Once the oil is hot, lower the heat to medium and start adding chicken pieces to oil in batches. Fry the chicken pieces until golden brown, crispy and drain on to a paper towel.

  9. Serve hot Popcorn Chicken with sauce of your choice.

Popcorn Chicken Recipe

Restaurant Style Butter Chicken Recipe / Chicken Tikka Masala Recipe with step by step pictures

                                                Mye's Kitchen

Butter Chicken Recipe

Ingredients to marinade chicken

Chicken pieces ( Boneless or with bone ) – 250 grams

Kashmiri red chilli powder – 1 teaspoon

Ginger & Garlic paste – 1 teaspoon

Lemon Juice – ¼ teaspoon

Salt – ½ teaspoon

Ingredients for sauce

Butter – 3 tablespoon

Oil – 1 teaspoon

Onion large sliced – 1 number

Tomato large sliced – 1 number

Ginger sliced – 1” piece

Green Cardamom – 4 numbers

Cashewnuts – 8 numbers

Kasuri methi leaves – generous pinch

Kashmiri red chilli powder – 1 teaspoon

Coriander powder – 1 teaspoon

Sugar – 1 teaspoon

Salt – required

Thickened cream – ¼ cup

Restaurant style Butter Chicken 

Method

  1. Marinade chicken pieces with 1 teaspoon ginger & garlic paste, 1 teaspoon kashmiri red chilli powder, 1/4 tsp lemon juice and ½ teaspoon salt, for at least half an hour.

  2. Add 1 tablespoon butter in a pan, when butter melts add the marinated chicken pieces and fry on medium heat until chicken is 3/4^th done. Remove fried chicken to a plate and set aside.

  3. In the same pan add 1 tsp oil, add chopped onion, ginger slices, whole cardamom and cashewnuts. Sauté for few minutes on medium heat until onions turn transparent and glossy.

  4. Add kashmiri red chilli powder, coriander powder, sugar,  kasuri methi leaves and chopped tomatoes to the onions in the pan and sauté on medium heat for 2 mins or until tomatoes are cooked and mushy. Remove the pan from heat and allow the onion & tomato mixture to cool.

  5. Grind the onion & tomato mixture to a fine paste in a mixer grinder, adding very little water as required.

  6. Add 2 tablespoon butter to a sauce pan, when butter starts to melt add the ground paste and 1 cup water to the pan and bring the mixture to boil. When gravy is boiling add the fried chicken pieces to the gravy and season with required salt.

  7. Simmer the chicken pieces in boiling gravy on low heat for 7 mins or until chicken is fully cooked.

  8. Finally when the gravy is slightly thickened and chicken is cooked, turn off the heat. Add the cream slowly to the chicken gravy and stir well.

  9. Finally garnish Butter chicken curry with chopped coriander leaves and dollop of cream.

  10. Serve with basmati rice, Nan bread or Pilaf.

Chicken Tikka Masala Recipe

Mixed Biryani / Mixed Non Veg Biryani / Biryani with Chicken Prawn and Fish

Many restaurants serve mixed fried rice also known as combination fried rice with chicken, mutton, prawn and fish etc. I wanted to try the same with biryani and it happened yesterday. This mixed biryani came out very tasty. I made mixed biryani with chicken, prawn and fish. See my tips below on how to cut n prepare meat and seafood for this biryani.

Mixed Non Veg Biryani

Ingredients
Chicken( boneless breast) - 200 gms
Prawns - 12 nos or 200 gms
Fish fillet without bone - 1 no or 150 gms
Basmati Rice - 2 and 1/2 cups ( around 485 gms)
Red onion - 3 nos
Tomatoes - 1 and 1/2 no
Ginger and Garlic paste - 2 tbsp
Green Chilli slit - 2 nos
Red Chilli powder - 1 and 1/4 tsp
Garam masala powder - 1 tsp( optional)
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Mint leaves chopped - 1 cup
Coriander leaves chopped -1/4 cup
Salt to taste
Oil - 3 tbsp

Whole garam masalas
Cinnamon - 1 stick
Cardamom - 4 nos
Cloves - 6 nos
Bay leaf - 2 nos
Mace - little( optional)
Star anise - 1 no( optional)

Biryani with chicken prawn and fish

Preparations
1. Wash and soak basmati rice in 4 cups water.
2. Cut boneless chicken breast into strips.
3. Remove the prawn shell, tail and devein them.
4. Cut fish into thick chunks or slices.
5. Marinate chicken strips, prawns and fish pieces with 1 tbsp ginger&garlic paste and few pinch of turmeric powder.

Method
1.Heat oil in a pan, when oil is hot add the whole garam masalas. Saute for a minute and add the chopped onions to the pan.
2. When onions are soft, add slit green chilli, ginger&garlic paste to the pan and saute for a minute.
3. Add the chopped mint leaves to the pan and saute until mint leaves are shrunk. Now add the chopped tomatoes to pan and cook until tomatoes are soft and mushy.
4. Add the marinated chicken and prawn to the pan( fish can be added later) and saute until chicken turns pale in colour.
5. Now add the red chilli powder, coriander powder, garam masala powder, turmeric powder and salt to the pan and saute for few seconds.
6. Next add the water in which rice is soaked into the pan and bring everything to boil, once gravy starts boiling cover pan with lid and simmer on medium heat for 10 to 15 mins until chicken is cooked.
7. Once chicken and prawn are cooked add the fish slices gently to the pan and cook for 2 mins.
8. Now gently add basmati rice to the pan, mix the rice gently without breaking the fish.
9. Again cover pan with tight lid and simmer for another 10 mins until rice is cooked soft and fluffy.
10. Garnish Mixed Biryani with chopped coriander and serve with boiled egg and Red onion Raita.

Mixed Biryani

Tips
1. I had used India gate classic basmati rice, the water propotion for 1 cup rice is 1.5 cups water.
2. As we are cooking a combination of meat its wise to use boneless chicken meat cut into strips for quick and even cooking.
3. Fish cooks faster than prawn and chicken. So fish cubes can be added before adding the rice.

Spicy Chicken Wrap

Spicy Chicken Wrap

Ingredients
Grilled chicken tenders - 250 gms( click here for recipe)
Tortillas - 2 nos( click here for the recipe)
Iceberg lettuce shredded - as required
Spicy ranch - as required

Chicken Wrap

Method
1. Cook the tortillas on a hot griddle until done.
2. Place tortilla on kitchen counter, assembled some shredded lettuce on the tortillas place chicken tenders depending on the size of tortillas, squeeze some ranch on it, roll the tortillas and serve warm.

Grilled Chicken Salad

Grilled Chicken Salad

For chicken marinade ingredients
Chicken tenders - 250 gms
Lemon juice - 4 tsp
Dried oregano - 2 tsp
Red chiili flakes - 1/2 tsp
Black pepper crushed - 1/2 tsp
Cilantro ( coriander leaves) chopped - 2 tbsp
Salt to taste
Water few tbsp
Oil - 1/4 cup

Salad ingredients
Iceberg lettuce ( torn into pieces) - 1no
Salad dressing - your favorite ( I used Spicy Ranch)

Spicy Chicken Salad

Method
1. Marinade chicken with other ingredients given under chicken marinade preferably overnight or for at least 2 hours.
2. Pre-heat your grill, drain chicken from marinade and cook on grill until chicken tenders are cooked.
3. Place lettuce in a salad bowl, top it with grilled chicken pieces and your preferred salad dressing.

Indian Egg Rolls with Curried Chicken

Egg Rolls with Curried Chicken

Ingredients for eggs

Eggs – 4 nos

Red chilli powder – ¼ tsp

Salt to taste

Oil to make egg wraps

Ingredients for stuffing

Boneless chicken ( cut into tiny bites) -250 gms

Celery ( chopped) – 1 cup

Tomato chopped ( remove the seed and pulp) – 1 no

Capsicum chopped – 1 no

Red Chilli sauce – 2 tsp

Tomato sauce – 1 tsp

Curry powder -  1 tsp

Salt to taste

Oil – 2 tsp

Egg Wraps

Method

1. To make chicken filling. Heat oil in a pan, when oil is hot add celery,   capsicum and sauté for few seconds. Next add chicken pieces, sauté until chicken turns white in color.

2. Now add the chopped tomato, red chilli sauce, tomato sauce, curry powder and required salt, stir fry for a minute. Sprinkle some water to the pan, stir well, cover the pan and cook chicken on low heat for 5 mins. 3. When the chicken is cooked increase the heat and cook chicken filling until dry.

4. To make egg wraps. Beat eggs, red chilli powder and salt in a bowl with a tsp of water until frothy.

5. Heat oil in a non stick pan and make thin omelets. Remove each omelet to a plate spoon chicken filling in one corner of omelet and roll.

6. Cut egg wraps into half and serve hot.

Egg wraps

Chicken Soft Tacos

Chicken Soft Tacos

Ingredients

Tortillascooked ( click here for the recipe) – 4 nos

Gucamole (click here for the recipe) – 1 cup

Boneless chicken ( cooked and shredded) – 250 gms

Cabbage / Lettuce ( shredded) – 2 cups

Thick cream – 1 cup

Salt and Pepper to taste

Jalapenos ( chopped) – 1 no

Soft Chicken Tacos

Method

      Place cooked shredded chicken, thick cream and chopped jalapenos in a pan. Sprinkle some salt and pepper to the chicken, stir well. Simmer the chicken on low heat for 5 mins until the cream is absorbed by the chicken.

      To serve. Take an cooked tortilla, spoon some chicken mixture in the middle of tortilla, top chicken mixture with guacamole and shredded lettuce.

      Serve at once. 

Chicken Tacos

Chicken Seekh Kabab Recipe

Chicken Seekh Kabab

Ingredients
Minced chicken - 500 gms
Besan flour - 1/4 cup
Garlic cloves minced - 6 nos
Ginger minced - 2" piece
Pudina / Mint leaves minced - handful
Coriander leaves minced - handful
Red chilly powder - 2 heaped tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1 heaped tsp
Egg( beaten) - 1 no
Salt to taste
Ghee or butter for basting
Wooden or Metal skewers - required

Minced Chicken Kebab

Method
1. Roast besan flour in a non stick pan on low heat until slightly turns pale in color and aroma rises, set aside and allow to cool.
2. Soak wooden skewers in water for 10 mins to prevent skewers catching fire.
3. Mix minced chicken, garlic, ginger, herbs, red chilly powder, turmeric powder, garam masala powder, beaten egg, required salt and roasted besan flour to a bowl. Mix well until soft dough is formed.
4. Grease your right palm with oil, hold bottom tip of the skewer in your left hand, take a handful of chicken mixture in your right hand and shape it into ball. Place skewer in the chicken ball and start spreading the chicken mixture along skewer evenly and thinly( if you spread it thick and heavily the chicken mixture will drop from skewer). Continue same with rest of mixture.

Method to cook on tawa or pan
1. Heat tawa or flat pan, when hot place the prepared chicken skewer on the pan in a row leaving some space in between.
2. Cook them on low heat for about 10 to 12 mins, smear ghee or butter on the chicken skewer and keep turning the skewers so it evenly cooks on all sides until golden brown.

Seekh Kabab

Method to cook in grill/ oven
1. Pre-heat oven at 200c, place prepared chicken skewers on the grill in a row leaving some same in between.
2. Place the grill tray on the top rack of the oven( so direct heat falls on chicken skewer).
3. Cook for about 10 to 12 mins, bast ghee or butter with brush on the chicken skewer and keep turning the skewers so it evenly cooks on all sides until golden brown.

Seekh Kabab on grill

Keema Pasta Biryani / Mutton Kheema Macaroni Biryani

Kheema Pasta Biryani

Ingredients
Minced Mutton Keema - 250 gms
Macaroni / Pasta - 250 gms
Onion minced - 1 no
Tomato chopped - 1 no
Ginger & garlic paste - 2 tbsp
Red chilli powder - 2 tsp
Coriander powder - 2 tbsp
Garam masala powder - 1 tsp
Turmeric powder - 1/4 tsp
Curd - 2 tbsp
Chopped mint leaves - handful
Chopped coriander leaves - handful
Cinnamon stick - 2" piece
Cardamom - 4 nos
Cloves - 4 nos
Oil - 2 tbsp
Salt to taste
Water - 1/2 cup

Mutton Kheema Pasta

Method
1. Cook pasta al dent as per box instructions in salted water. Drain pasta, mix 1 tsp oil and set aside.
2. In a deep pan heat oil, add whole garam masalas and onions, saute till onions turn brown.
3. Add ginger & garlic paste to the onions and saute till raw smell leaves.
4. Add keema to the pan and stir fry for 3 mins.
5. Next add chopped mint and coriander leaves, tomatoes, red chilli powder, coriander powder, garam masala powder, turmeric powder and curd to the pan, stir fry everything on medium heat for 5 mins.
6. Now add water to the pan, stir well and cook keema covered on medium heat for 8 to 10 mins.
7. Once keema is cooked, add salt to keema, stir well and cook uncovered until the gravy slightly thickens.
8. Finaly toss pasta to the keema gravy, mix well until keema and pasta are dry.
Serve hot Keema Macaroni Biryani with raita

Hyderabadi Chicken Dum Biryani

Hyderbadi Chicken Dum Biryani

Ingredients for the Rice

Basmati rice - 4 cups

Cardamom - 2

Cloves - 2

Cinnamon - 2"

Bay leaves - 2

Water - 6 cups

Salt to taste

Oil - 1 tbsp

Ingredients for the chicken gravy

Chicken with bone - 750 gm

Onion chopped - 2 nos

Tomato chopped - 2 nos

Mint leaves/ Pudina chopped - 1/2 cup

Coriander leaves chopped - 1/2 cup

Green chilli whole - 1 no

Ginger Garlic paste - 2 tbsp

Curd - 2 tbsp

Red chili powder - 1 and 1/2 tsp

Turmeric powder - 1/4 tsp

Coriander powder - 2 tsp

Cumin powder - 1 tsp

Fennel powder - 1 tsp

Cardamom - 2 nos

Clove - 2 nos

Cinnamon - 1" piece

Bay leaf - 1

Oil - 3 tbsp

Salt to taste

Water - 1/4 cup

For layering and garnishing

Ghee - 4 tsp

Chopped cashew nuts - handful

Coriander leaves chopped - 1/2 cup

Fried onions - 1/2 cup (optional)

Saffron - 8 strands

Warm Milk - 1/4 cup

Hyderabadi Biryani Recipe

Pre-cooking preparation

1. Wash and soak basmati rice in 6 cups water.

2. Soak saffron strands in 1/4 cup warm milk until the milk absorbs color from saffron and turns orange in color.

3. Marinate chicken pieces with 1 tbsp ginger & garlic paste, 2 tbsp curd, 1 tbsp oil, 1 tsp red chilli powder, 2 tsp coriander powder, 1/4 tsp turmeric powder, 1 tsp cumin powder, 1 tsp fennel powder, chopped mint and chopped coriander leaves for at least 1 hour.

Method to make rice and gravy.

1. Heat 1 tbsp oil in a pan, add cinnamon, cardamom, cloves and bay leaves given under rice ingredients. 

2. Sauté for few seconds, add rice to the pan along with water in which it was soaked.

3. Season rice with enough salt, stir well, cover pan with tight lid and cook rice until 3/4th done.

4. Heat 2 tbsp oil in a pressure pan to make chicken gravy, when oil is hot add cinnamon, cardamom, cloves and bay leaves given under ingredients for gravy. Sauté for few secs.

5. Add chopped onions, whole green chilli and stir fry for few secs, add 1 tbsp ginger & garlic paste and stir fry until raw smell leaves.

6. Now add chicken pieces along with marinated mixture to the pan, stir fry for few mins.

7. Next add chopped tomatoes, rest of red chilli powder, required salt, stir fry for few more mins and add 1/4 cup water, stir well.

8. Cover pan with lid and pressure cook chicken gravy for 10 mins.

9. Once pressure is released, remove lid and cook chicken gravy until semi dry.

Assembling and putting biryani on dum

1. Keep a heavy bottomed tawa or griddle on medium heat.

2. Grease little ghee at bottom of deep vessel.

3. Spread some gravy along with chicken in bottom layer, then sprinkle chopped coriander leaves and fried onions on the gravy, then layer some rice above the gravy layer.

4. Again spread some gravy along with chicken above rice layer, sprinkle coriander leaved and fried onions continue the same process with rest of the gravy and rice.

5. The top most layer should be rice, sprinkle chopped cashew nuts, saffron milk mixture and rest of ghee on top of rice.

6. Cover vessel with tight lid and place vessel on top of hot tawa.

7. Let vessel stand on tawa for 10 to 15 mins.

8. Before serving mix well and serve.

Chicken Dum Biryani Recipe

Kari Ayam recipe / Malaysian Chicken Curry

Recipe source Malaysian Cooking by Carol Selva Rajah

Kari Ayam recipe

Ingredients
Chicken pieces with bone - 500 gms
Potatoes peeled and diced - 2 nos
Onion chopped - 1 no
Curry leaves - few
Ginger & Garlic paste - 1 tbsp
Thick coconut milk - 500 ml
Sugar - 1 tsp ( optional)
Salt to taste
Oil - 2 tbsp
Lemon Juice - 1 tsp

For Curry powder
( roast and grind below ingredients to powder)
Coriander seeds - 3 tbsp
Cumin seeds - 1 tbsp
Dried red chillies - 4 to 5 nos
Peppercorns - 1 tsp
Cinnamon stick - 2" piece

Fried onions to garnish (optional)

Malaysian Chicken Curry

Method
1. Heat oil in a pan, when hot add onions, curry leaves and saute till onions browned.
2. Add ginger & garlic paste and saute till raw smell leaves.
3. Add potatoes, chicken pieces and curry powder to pan. Saute until chicken turns pale.
4. Add 1 cup coconut milk and 1/4 cup water to the pan, simmer chicken covered on medium heat for 15 mins.
5. Uncover pan add rest of coconut milk, sugar and salt, simmer curry uncovered for few more mins until curry thickened.
Serve hot chicken curry garnished with fried onion rings and drizzle lemon juice on top.

Chicken Sausage Indian Recipes - Masala Rice

Chicken Sausage Masala Rice

Ingredients
Basmati Rice - 1 cup
Chicken Sausage - 3 nos
Chicken Stock or Water - 1 and 1/2 cups
Ginger and Garlic paste - 1 tsp
Red chilli powder - 3/4 to 1 tsp
Tumeric powder - 1/4 tsp
Garam masala powder - 1/2 tsp (optional)
Salt to taste
Cloves - 2 nos
Cardamom - 1 no
Cinnamon - 1" piece
Oil - 1 tbsp
Mint and Coriander leaves chopped - few tbsp (optional)

Chicken Sausage Recipes

Method
1. Chop chicken sausages to thick slices.
2. Heat oil in a pan when hot add cloves, cardamom and cinnamon, saute for few seconds.
3. Add chopped chicken sausages to pan and stir fry for a minute.
4. Now add red chilli powder, tumeric powder, garam masala powder, ginger and garlic paste to pan and stir fry until raw smell leaves.
5. Add the chicken stock to the pan and bring it to boil.
6. When the stock starts boiling add rice, chopped herbs and required salt to the boiling stock.
7. Cover the pan with lid and cook on low heat until rice is tender and done.
Serve hot with Raita.

Chicken Sausage Indian

Buffalo Chicken Nuggets

Buffalo Chicken nuggets

Ingredients

Chicken cut into bite size pieces - 300 gms

Maida / All purpose flour - 1/2 cup

Corn flour - 1/2 cup

Baking soda - less than 1/4 tsp

Oil to deep fry

Ingredients for Buffalo Sauce

Hot sauce (any brand) - 1/2 cup

Vinegar - 4 tbsp

Red chilli powder / Paprika powder - 1 tsp

Butter ( melted) - 1/4 cup

Cornflour - 1 tsp ( mixed with 2 tbsp water)

Salt - 1/4 tsp

Buffalo Chicken

Method

To make chicken nuggets

Mix in maida, cornflour and baking soda in a bowl. Dust the chicken pieces well in the flour mixture and deep fry in hot oil till golden brown and crisp. 

To make Buffalo sauce

In a sauce pan mix in all the ingredients given for buffalo sauce.

Simmer the sauce on low heat for 3 mins. Finally add cornflour paste to the simmering sauce and remove pan from heat.

Toss the prepared chicken nuggets in buffalo sauce and serve immediately.

Tips

Use chicken wings instead of chicken nuggets for Buffalo chicken wings.

Any brand of hot sauce will do good, hot sauce is available in many supermarkets.

Andhra Chicken 65 - Hot and Spicy

Andhra Chicken 65

Ingredients

Chicken pieces - 250 gms

Turmeric powder - 1/4 tsp

Lemon juice - 1 tsp

Vinegar - 1/2 tsp

Curd - 1 tbsp

Maida - 2 tbsp

Cornflour - 1 tbsp

Rice flour - 1 tbsp

Red food color - few pinch

Salt to taste

Oil to deep fry

Masala paste ingredients

(Grind below ingredients to fine paste)

Red chilli powder- 2 tsp

Ginger - 2" piece

Garlic clove - 4 nos

Water - 1 tbsp

To garnish

Onion diced- 1 no

Capsicum diced- 1 no

Green Chilli Sliced- 2 nos

Oil- 1 tsp

Spicy Chicken 65

Method

Mix ground paste, turmeric powder, lemon juice, curd, salt, red food color, rice flour, maida and cornflour to a smooth paste in a wide bowl. Add chicken pieces to the masala paste, mix well and marinate chicken for atleast 1 hour. Deep fry the chicken pieces in hot oil till golden. Saute diced onion, green chilli and capsicum in 1 tsp oil for few seconds, add the fried chicken pieces to the onion mixture toss well and serve.

Chicken 65 Andhra Style

Chicken Pakoda

Chicken Pakoda

Ingredients

Chicken pieces - 250 gms

Red chilli powder - 1 and 1/2 tsp

Turmeric powder - 1/4 tsp

Ginger and Garlic paste - 1 and 1/2 tbsp

Vinegar - 1/2 tsp

Salt - 1/2 tsp

Ingredients for pakoda batter

Bengal gram flour / Chickpea flour - 1/4 cup

Rice flour - 1/4 cup

Cooking soda - less than 1/4 tsp

Red chilli powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Chopped curry leaves

Salt - 1/4 tsp

Water required

Oil to deep fry

Chicken Pakora

Method

Mix chicken pieces with red chilli powder, turmeric powder, ginger - garlic paste, vinegar and salt, mix well and marinade chicken pieces for 1 hour.

To the marinated chicken pieces add bengal gram flour, rice flour, cooking soda, red chilli powder, turmeric powder, chopped curry leaves and salt. If required sprinkle little water, mix well until thick batter is coated on chicken pieces. Deep fry chicken pakoda in hot oil till golden brown and crispy.

Crispy chicken fritters

Mutton Potato Fry

Urulai Kizhangu Mutton Varuval

Potato Mutton Fry

Ingredients

Potato Large - 2 nos

Mutton with bones - 1/2 kg

Onion medium chopped - 2 nos

Curry leaves - few

Ginger and Garlic paste - 1 and 1/4 tbsp

Red Chilli powder - 1 and 1/2 tsp

Turmeric powder - 1/4 tsp

Salt to taste

Water - 1/4 cup

Oil - 3 tbsp

Urulai kizhangu Mutton Varuval

Method

Peel the potato skin, chop into cubes and boil until 3/4th done.

In a pressure pan add mutton pieces, chopped onion, curry leaves, ginger and garlic paste, red chilli powder, turmeric powder and water.

Pressure cook mutton until tender for 15 mins.

Once pan pressure is released, remove the pan lid, add required salt, par boiled potatoes and oil to the mutton gravy and mix well. 

Keep pan on high heat and cook until the gravy dries up. 

Fry the mutton pieces on medium heat without breaking the potatoes until the oil separates on the sides of pan.

Serve hot mutton potato fry with steamed rice or with chapati.

Aloo Mutton Fry