Andhra Chicken Curry is a spicy and flavorful South Indian dish known for its bold use of spices and fiery heat. This curry features tender chicken pieces marinated with spices and slow-cooked in a masala blend, delivering a rich and aromatic flavor. It’s best enjoyed with steamed rice or roti.
Andhra Chicken Curry
Ingredients
For Marination
For Masala Powder (dry roast & grind)
For the Curry
Garnish
Instructions
Marinate the Chicken
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In a bowl, mix the chicken pieces with salt, turmeric powder, and chili powder. Set aside for 30 minutes.
Prepare the Masala Powder
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In a dry pan, roast coriander seeds, cumin seeds, fennel seeds, poppy seeds, cardamom, cloves, and cinnamon over low heat for 2-3 minutes until aromatic.
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Let the spices cool, then grind into a fine powder.
Cook the Curry
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Heat oil in a pan, add slit green chili and curry leaves, and sauté for 30 seconds until aromatic.
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Add the chopped onions and sauté on medium heat until they turn golden brown (about 5-7 minutes).
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Add ginger-garlic paste and fry for 1 minute on low heat.
Add the Marinated Chicken
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Add the marinated chicken and cook on high heat for 2 minutes, stirring frequently.
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Continue to cook on medium heat for 4-5 minutes until the chicken is browned.
Add the Masala Powder and Tomatoes
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Add the ground masala powder and a splash of water to prevent sticking. Mix well.
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Season with salt, and sauté on low-medium heat for 5 minutes until the chicken is well coated.
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Add chopped tomatoes, mix, and cook covered on low heat for 10 minutes until the tomatoes become soft and pulpy.
Simmer the Curry
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Add 50 ml of water, mix, and cook covered on low heat for 10 minutes until the chicken is tender and the curry reaches the desired consistency.
Note
- Marinate the chicken longer for a richer, deeper flavor.
- Adjust the spice level by reducing the number of dried red chilies.
- Use white vinegar for an authentic tangy taste.
- Sauté the onions well to achieve a flavorful base for the curry.