Chicken Dry

Srividya Dantuluri

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11 min read

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Nov 26, 2023

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Tandoori Chicken

1. Score the chicken with a sharp knife. Take one cup of mustard oil and heat well on the stove. Once heated well, off the stove and add garam masala to the oil and leave it for a minute.
2. Add the oil, salt, lemon juice and rub the chicken well. Add curd, turmeric, chilli powder, ginger garlic paste, coriander powder and kasuri methi and rub all the marinade into the chicken well.
3. Cover the dish tight and leave it in the fridge at least overnight.
4. Before cooking, take the dish out and allow it to come to room temperature.
5. Oil the grill and place a dish below to collect the dripping marinade. Adjust the pieces on the grill.
6. Grill for 10 mins. In the left over marinade add a pinch of colour. Brush the marinade on the pieces.
7. Grill for 10 more mins. Take the grill out, turn the pieces, brush the marinade and grill for 10 mins. After 10 mins brush the marinade one last time and grill for 10 mins.
8. In a tawa, add butter, coriander, crushed curry leaves and pudina. Add coriander powder and any spices that you think are less in the pieces. Add the pieces and let the butter coat one side and turn. Continue the process until both sides are properly basted.

Chicken Tikka

1. Buy licious boneless thigh pieces.
2. In a bowl add curd, butter, salt, chilli powder, garam masala, coriander powder, lemon (0.5 for 1kg chicken), kasuri methi, orange food colour and mix well. The marinade should not be too much.
3. Cut the chicken to bite sized pieces and add to the marinade and mix well.
4. Leave in the fridge for at least 4 hours
5. Add a tiny bit of butter to the pan and roast the chicken pieces on high flame for 5 mins. The gravy should thicken and stick to the pieces
6. Poke a fork in each of the pieces and fry on direct flame until they char.

Garlic chicken (Chinese style)

1. Take 1 kg thigh meat from Licious and cut into bite sized pieces. Add two eggs, 1/2 cup cornstarch, salt, pepper and 2 tbsp soya sauce and mix well.
2. Shallow fry the chicken until it is well cooked and take it into a separate bowl.
3. Add 3 finely chopped garlic and fry well.

Lemon Chicken

1. Marinate chicken with lemon juice, ginger garlic paste, salt, turmeric, eggs. Used 3 lemons and 2 eggs for 1 kg chicken.
2. After an hour add corn flour to the marinated chicken.
3. In a kadai, add oil, garlic, finely chopped green chillies and fry.
4. Add just the chicken and let it cook, occasionally turning the pieces.
5. Once the chicken is cooked add the remaining marinade and cook some more. Once it starts leaving oil, add garam masala, coriander powder, curry leaves and fry some more.
6. Add coconut milk and some green chillies that are broken by hand and not slit. Cook until the gravy sticks to the pieces.
7. The chicken is soft, succulent, nice taste of lemon, and the heat from green chillies. There is NO use of red chilli powder.

Malai Tikka

1. Take 1kg thigh meat and cut into bite sized pieces.
2. Marinate with lemon, salt and pepper for 30 mins
3. Add 4 full spoons of cream cheese and 1 cup curd, coriander powder, ginger garlic paste, cashew and green chilli paste and marinate for 30 mins more.
4. In a kadai, add butter, add marinated chicken along with the gravy and cook on high heat.
5. Once the oil starts leaving, add chaat masala and kasuri methi.
6. Cook for 10 mins on low heat with a closed lid.

Gongura Chicken

1. Take 1.5 kg licious chicken with big pieces. Add ginger garlic paste, salt, turmeric, chilli powder and cook on medium heat until the chicken is 80% cooked.
2. Meanwhile take 200g of Gongura leaves without stalks and add to a kadai with some oil. Cook until the leaves turn soft and remove into a small dish.
3. In the same kadai, add oil and ghee, thinly sliced onions and fry until they turn brown. Add half a tomato and fry until it turns soft.
4. Add the chicken, some water and fry well on high flame.
5. Add the Gongura paste, garam masala, coriander powder and cook on slow flame with closed lid until the chicken starts to leave oil.

Byadagi Chicken

1. Marinate 1kg chicken with ginger garlic paste, lemon, salt, tumeric, garam masala and chilli powder for an hour.
2. Boil 10 full cashew, 20 byadagi chillies in some water. Once cooled, grind just the chillies and cashews into a smooth paste. Add little bit water if needed.
3. In a kadai, add butter, the ground paste and fry until it is well cooked.
4. Add the marinated chicken and mix well.
5. Cook with a closed lid until the gravy thickens and sticks to the pieces.
6. In another small kadai, add ghee, some curry leaves, byadagi chillies, and fry well.
7. Add the fried chillies and curry leaves along with the ghee to the cooked chicken and mix well.

Crispy Chicken

1. Made with Licious biryani cut. Marinate the chicken overnight with salt, green chilli sauce, red chilli sauce, pepper, garlic powder, onion powder, soya sauce.
2. Before making, put one bowl of water in the freezer until it is chilled.
3. For 1kg chicken, take about 1 cup maida, 1/4 cup corn flour, salt, chilli powder, turmeric, pepper.
4. Dip the marinated chicken pieces first in the flour, dust the excess flour, dip in the cold water and again cover with flour. Gently dust again to form the ridge type of texture. Set aside on a plate.
5. Meanwhile heat enough oil for a deep fry and add the pieces. Cook each side for 10 minutes on medium low heat.

Afghani Chicken

1. Made with Licious boneless chicken. Marinate the chicken first with salt, pepper, ginger garlic paste, and lemon juice. Mix the pieces well so that they absorb all the marinade. Leave for 30 mins.
2. Add 1 cup curd, 3 tbsp cream, 3 tbsp cashew and green chilli paste, two slices cheese, 2 spoons vegetable oil, coriander powder, cumin powder, garam masala and mix well. Leave it to marinate in the fridge overnight.
3. Transfer the marinated chicken into the pressure cooker and cook for 2 whistles. In a kadai, add butter and let the butter burn slightly. Add just the chicken pieces and let them char a bit on high heat. Add the liquid from the cooker, coriander, pudina, kasuri methi and cook on high heat with no lid until the gravy evaporates. Adjust the salt and coriander powder.
4. The pieces are soft and juicy and melt in the mouth. The afghani masala is earthy with a tinge of spice from pepper.

Reshmi Kebab

1. Get boneless chicken (licious preferable). Marinate it with salt, a lot of pepper, turmeric, ginger garlic paste, lemon juice, coriander and cream cheese. Leave it in the fridge over night.
2. Keep the dish out and allow it to come to room temperature. Insert the pieces into skewers. In a large kadai, add butter and place the skewers on it. Add butter in the remaining maridate and use it for basting.
3. Keep turning the skewers and keep basting on medium low heat until the pieces are cooked to perfection.

Ghee Roast

1. Marinate 1kg chicken with salt, turmeric, chilli powder, curd (1 tbsp), ginger garlic paste and lemon juice (1 lemon). Leave it to marinate for atleast an hour. Overnight is ideal.
2. For 1 kg chicken dry roast the following: 10 byadagi red chillies, 0.5 tsp methi , 2 tbsp coriander seeds, 1 tsp jeera, 1 tsp pepper, 1 tsp fennel seeds. Add the roasted masala, 8 garlic pods, gooseberry sized soaked tamarind pulp and make a smooth paste.
3. Take the marinated chicken in a kadai, add 4 tbsp ghee and cook on high heat until the chicken is 50% cooked.
4. Remove the chicken and cook the residue water until it’s thick. Add the paste and cook until ghee floats. Agh 1 tbsp jaggery, 1 tbsp ghee and mix well.
5. Once the paste starts leaving oil, add the chicken pieces and roast under medium flame until the gravy sticks to the piece and the dish is dry. Garnish with fresh curry leaves.

Tomato Chicken

1. Take 1 kg licious chicken in a kadai, add curd, salt, turmeric, chilli powder, ginger garlic paste and mix well. Cook on medium low heat with a closed lid until the chicken is almost done.
2. Remove the chicken and residual water into a bowl. Now add equal amount of oil and butter to the kadai and add thinly sliced onions and slit green chillies. Fry until onions are cooked.
3. Add thinly sliced tomatoes and cook until they turn soft. The quantity of onions and tomatoes is the same for this recipe. Add garam masala, coriander powder and fry until the gravy leaves oil.
4. Add just the chicken pieces and toss well. Cook on a medium flame with closed lid for 10 mins. Add 100 ml coconut milk and the residual water and cook on medium high until the gravy thickens. Add 2 spoons jaggery, and toss more until the chicken starts leaving oil. Add coriander and curry leaves as garnish.

Guntur Chicken

1. Marinate the chicken with salt, turmeric and chilli powder for 30 minutes.
2. In a kadai add the chicken and cook on medium high with a closed lid until it leaves water and all that water evaporates.
3. Add oil and Kashmiri chilli powder to the same kadai and fry the chicken well until it turns red in colour.
4. Take the chicken pieces out. In the residual oil, add ghee. Add coarsely ground onions, ginger garlic paste, coriander powder, garam masala, cumin powder and fry well.
5. Add the chicken pieces and toss well until they are well coated with the masala. Add curry leaves, slit green chillies, coriander leaves. Cook with closed lid on medium high until the oil separates.

Liver Fry

1. In a kadai add oil liberally, curry leaves, cashew and fry until cashew turns light brown.
2. Add thinly chopped onions, ginger garlic paste and slit green chillies, salt and fry well.
3. Add 2 medium chopped tomato and fry until the tomato is soft.
4. Add garam masala, coriander powder, kashmiri chilli powder, red chilli powder and fry well.
5. Add the liver and cook on high until it leaves water.
6. Move to medium flame, cut the liver pieces into bite sized and let it cook until all the water evaporates and the dish starts leaving oil.
7. Adjust the salt, chilli powder and garam masala as needed.
8. Garnish with coriander leaves.

Kalmi Kebab

1. Marinate the chicken leg pieces(12) with curd, lemon juice, ginger garlic paste, salt, turmeric, chilli powder for atleast 6 hours in the fridge.
2. Take the chicken out of the fridge. In a thick iron kadai (taste varies because of this), heat oil and ghee.
3. Add one onion chopped, green chillies slit, curry leaves and fry. After a bit add pudina and coriander. Fry until the onions are brown around the edges.
4. Add the leg pieces along with the marinate and cook on medium to low flame covered with the lid. Keep turning the leg pieces once every 3 mins.
5. If some of the pieces start separating from the bone take them out. Keep cooking the rest until oil starts separating. Add garam masala and adjust the taste.
6. Once the gravy starts sticking to the pieces, add back any pieces taken out and toss slowly for 2–3 mins.
7. It is a dry dish with liberal tangy deep brown gravy sticking to the pieces.

Chicken Lollipop

1. Marinate the chicken for 30 mins with Salt, Kashmiri chilli powder, pepper, ginger garlic paste, vinegar and soya sauce.
2. After 30 mins add 1/4 cup corn flour, 3 tbsp maida, 1 egg and chilli powder and mix.
3. Grill in the oven for 30 mins, 15 mins on each side.
4. In a kadai, add oil, chopped garlic, green chillies, onions and fry until done.
5. Add soy sauce, tomato sauce and vinegar and fry on high. Add some corn syrup stir until the gravy thickens.
6. Add the grilled lollipops and toss until they absorb the gravy.

Chicken Avakaya

1. Squeeze about 1 cup of lemon juice and add 1 spoon of sugar and leave it in the sun.
2. Take 1 kg of boneless chicken, wash well, drain all the water. Marinate with salt and turmeric for 10 minutes.
3. In a kadai add the chicken and cook on closed lid until the chicken leaves water.
4. Once the chicken stops leaving water, cook on high without the lid until all the water in the kadai evaporates.
5. In the same kadai add 500ml groundnut oil and fry the chicken pieces until they turn slightly brown. Adjust the oil according to the quantity of the chicken. The pickle needs more oil.
6. Add 1 cup of freshly ground ginger garlic paste, 1 fistful of washed and dried curry leaves and fry until the raw smell goes away.
7. Add one cup of coriander powder and cook on low heat. Add salt and one spoon of garam masala and cook some more.
8. Take the chicken off the heat and once it slightly cools add chilli powder and Kashmiri chilli powder and mix well.
9. In a separate kadai add little oil, garlic pieces, methi, mustard and fry. Add this to the pickle.
10. Add the lemon juice as per taste. Adjust the other spices too. Leave it to rest for a couple of hours.

Chilli chicken (Andhra style)

1. For 1.5 kg chicken, make a paste with a big fist full of coriander leaves and 6 medium green chillies.
2. Marinate the chicken for 30 minutes with salt, turmeric, green chilli paste.
3. Meanwhile finely chop pods from two garlic, and a finger sized ginger.
4. In a kadai, add oil, add the chopped garlic and ginger. Fry well.
5. Add 1 big thinly sliced onion and fry well. Add just little salt for the onions to fry. Do not add too much salt since the sauces that will be added next will have salt.
6. Once the onions are fried, add the marinated chicken and cook on high flame until the chicken is 80% cooked.
7. Add coriander powder, vinegar, green chilli sauce, soya sauce and fry the chicken well. Close the lid and let the chicken leave oil.
8. Add the corn flour mixed water required for the semi gravy, split green chillies and coriander. Cook on high heat until the gravy thickens. This is still a dry dish with some gravy.