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4 November, 2016

Andhra Chicken Curry

Posted in : Non-veg main course on by : nrdubey Tags: , ,


Preparation time – 15 mins

Cooking time – 35 mins

Recipe type –  Main course

Serve – 3-4




Measurement cup used 1 cup = 240 ml

Chicken – 750 g (cut into medium pieces)

Onion – 1, finely chopped

Bay leaf – 1-2

Red chili powder – 1 – 2 tsp

Kashmiri red chili powder – 1 tsp, for color

Turmeric – 1 tsp

Garam masala – 1tsp

Ripe tomato – 2 medium, make paste

Lemon – 1

Salt – as per taste

Water – 1/2 cup or as needed

oil – 6 -7 tbsp or as needed


Dry roast and make course powder

Coriander seeds – 1 tbsp

Poppy seeds / khaskhas – 1 tbsp

Grated coconut – 2 tbsp

Clove / loung – 3-4

Cinnamon stick – 2 inch

Green cardamom – 3-4

Cumin seeds / jeera – 1 tsp


Make smooth paste

Onion – 3, medium, cut into cubes

Garlic clove – 18-20

Ginger – 2 inch, cut into cubes

Green chili – 2






Wash the chciken very well with water, then drain it compeletly. Take it in a bowl, add lemon juice, turmeric and salt. mix it very well and keep it in refrigerator for 15 -20 minutes.


In a tawa or pan dry roaste 1 tbsp coriander seeds, 1 tbsp poppy seeds, 1 tsp cumin seeds, 2 inch cinnamon stick,4-5 clove and 3 green cardamom. Roast at low – medium heat to avoid burning.


Roast till ingredients fragrant and change color. Then take it out in a bowl.


Heat 1 tsp of in the same pan, add 2 tbsp grated coconut then start roasting it.


Keep stirring until coconut turns to the light brown. Keep stirring is very important for even roasting. Take it out and leave it under the fan.


When all the roasted ingredients are cool down compeletly take them in a small blender.


Blend to the course powder. Keep it aside.


Take 3 medium sized onion, 2 inch chopped ginger, 18-20 garlic clove and 2 green chilies in a blender


Make smooth paste


Heat oil in a kadai add 1 bay leaf and 1 chopped onion, saute until translucent.


Add blended paste, 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp kashmiri red chili powder and 1 tsp garam masala. Fry till masala releases oil from the corner.


Now add marinated chicken. Fry it fro 2 -3 minutes at medium heat.


Add 2 medium ripe tomato paste, course powder and salt. Stir to mix.


Cover it up with lid and let the chicken cook in its own juice for 7-8 minutes at low heat.


Add water, bring it to boil then turn the heat at low  and cover it up with the lid. Wait till chicken is tender and compeletly cooked.


Finally add chopped coriander, stir and turn off the heat.


Andhra chicken curry is ready.


Note – If u like my recipe please share your feedback. Each of your comments are valuable for me and they encourage me to cook a lot. Thank you so much.

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