Home / Non-veg main course / Andhra Chicken Curry
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

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Ingredients

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

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Method

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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.

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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.

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

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

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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.

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

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Blend to the course powder. Keep it aside.

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

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Make smooth paste

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

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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.

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

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

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

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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.

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

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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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