Andhra Chicken Curry Recipe


**Ingredients:**


- 500 grams chicken, cut into pieces

- 2 onions, finely chopped

- 2 tomatoes, chopped

- 2 green chilies, slit

- 1 tablespoon ginger-garlic paste

- 1/2 teaspoon turmeric powder

- 1 teaspoon red chili powder (adjust to taste)

- 1 teaspoon coriander powder

- 1/2 teaspoon cumin powder

- 1/2 teaspoon garam masala

- 1/2 teaspoon mustard seeds

- 1/2 teaspoon cumin seeds

- A few curry leaves

- 2 tablespoons oil

- Salt to taste

- Chopped coriander leaves for garnishing


**Instructions:**


1. **Marinating the Chicken:**

   - Wash the chicken pieces thoroughly and marinate them with turmeric powder, red chili powder, and a pinch of salt. Let them sit for about 30 minutes.


2. **Cooking the Curry:**

   - Heat oil in a heavy-bottomed pan. Add mustard seeds and cumin seeds. Let them splutter.

   - Add chopped onions and sauté until they turn golden brown.


3. **Adding Spices:**

   - Add ginger-garlic paste and slit green chilies. Sauté for a couple of minutes until the raw smell disappears.

   - Add chopped tomatoes and cook until they become soft and the oil starts to separate.


4. **Spice Powders:**

   - Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for a few minutes until the spices are well incorporated.


5. **Cooking the Chicken:**

   - Add the marinated chicken pieces to the pan. Coat the chicken with the masala and let it cook for a few minutes on medium heat.


6. **Simmering:**

   - Reduce the heat to low, cover the pan with a lid, and let the chicken cook in its own juices. Stir occasionally to prevent sticking.


7. **Finishing Touch:**

   - Once the chicken is cooked and tender, sprinkle garam masala and curry leaves. Adjust the salt and spices according to your taste.


8. **Garnish:**

   - Garnish with chopped coriander leaves for freshness and flavor.


**Serve:**

Serve Andhra Chicken Curry with steamed rice, roti, or naan. It pairs well with a cooling raita on the side.


**Note:** This recipe yields a spicy and flavorful chicken curry. You can adjust the quantity of red chili powder and green chilies according to your spice tolerance.


Enjoy the bold and aromatic flavors of this Andhra Chicken Curry!

Comments

Post a Comment

Popular posts from this blog

Nellore Karam Dosa Recipe

Image
Nellore Karam Dosa is a spicy and flavorful variation of the traditional dosa that hails from the Nellore region of Andhra Pradesh, India. It's known for its fiery red color and bold taste. Here's how you can make Nellore Karam Dosa: **Ingredients:** For the Dosa Batter: - 2 cups dosa rice (parboiled rice) - 1/2 cup urad dal (split black gram) - 1/2 teaspoon fenugreek seeds (methi seeds) - Salt to taste - Water for grinding For the Karam (Spice Mix): - 5-6 dried red chilies (adjust to taste) - 1 tablespoon chana dal (split Bengal gram) - 1 tablespoon urad dal (split black gram) - 1 teaspoon coriander seeds - 1/2 teaspoon cumin seeds - A pinch of asafoetida (hing) - 1 teaspoon oil For Assembling the Dosa: - Dosa batter - Nellore Karam (spice mix) - Oil or ghee for cooking **Instructions:** **Preparing the Dosa Batter:** 1. **Soaking:**    - Wash dosa rice and urad dal separately. Soak them along with fenugreek seeds in water for about 4-6 hours. 2. **Grinding:**    - Grind the s
Read more

Nellore Chepala Pulusu Recipe

Image
Nellore Chepala Pulusu is a traditional Andhra fish curry known for its tangy and spicy flavors. It's a popular dish in the Nellore region and is often enjoyed with steamed rice. Here's how you can make Nellore Chepala Pulusu: **Ingredients:** - 500 grams fish (preferably a firm variety like seer fish or kingfish), cleaned and cut into pieces - 2 onions, finely chopped - 2 tomatoes, chopped - 2-3 green chilies, slit - 1 tablespoon tamarind pulp - 1 teaspoon ginger-garlic paste - 1/2 teaspoon turmeric powder - 1 teaspoon red chili powder (adjust to taste) - 1 teaspoon coriander powder - 1/2 teaspoon fenugreek seeds (methi seeds) - A pinch of asafoetida (hing) - A few curry leaves - 2 tablespoons oil - Salt to taste - Chopped coriander leaves for garnishing **Instructions:** 1. **Preparing the Tamarind Base:**    - Soak tamarind in warm water and extract the tamarind pulp. Set it aside. 2. **Tempering:**    - Heat 2 tablespoons of oil in a pan. Add fenugreek seeds and let them sp
Read more

Natu Kodi Pulusu Recipe

Image
Natu Kodi Pulusu, also known as Country Chicken Curry, is a traditional Andhra dish that features tender pieces of country (free-range) chicken cooked in a flavorful and aromatic curry. Here's how you can make Natu Kodi Pulusu: **Ingredients:** - 500 grams country chicken pieces (cleaned and cut into pieces) - 2 onions, finely chopped - 2 tomatoes, chopped - 2-3 green chilies, slit - 1 tablespoon tamarind pulp - 1 teaspoon ginger-garlic paste - 1/2 teaspoon turmeric powder - 1 teaspoon red chili powder (adjust to taste) - 1 teaspoon coriander powder - 1/2 teaspoon cumin powder - A pinch of asafoetida (hing) - A few curry leaves - 2 tablespoons oil - Salt to taste - Chopped coriander leaves for garnishing **Instructions:** **Marinating the Chicken:** 1. **Marination (Optional):**    - If desired, marinate the chicken pieces with a mixture of turmeric powder, red chili powder, and salt. Let it marinate for about 30 minutes. **Cooking the Curry:** 1. **Tempering:**    - Heat 2 tablesp
Read more