Chicken Curry (Andhra Style)

Chicken Curry (Andhra Style) Recipe

By Richa Published: June 26, 2012

• Prep: 40 mins
• Cook: 45 mins
• Ready In: 1 hr 25 mins

Cuisine differs across India's diverse region as a result of variation in local culture, geographical location (proximity to …

Ingredients

• Marinade
• 2 pounds chicken cut in pieces
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chilli Powder
• 2 tablespoon Yogurt
• 1 tablespoon lemon juice
• 1 tablespoon Ginger Garlic Paste
• For Dry Roasting
• 1/2 tablespoon Black pepper
• 6-7 cloves
• 6-7 whole red chillies
• 1 1/2 teaspoon cumin seeds
• 1 1/2 teaspoon fennel seeds
• 2 inch cinnamon sticks
• For Gravy
• 1 large onion chopped fine
• 2 tomatoes pureed
• Curry leaves
• 1 teaspoon Turmeric Powder
• 2 teaspoon Ginger Garlic Paste
• salt adjust to taste

Instructions

1. Wash and mix all the ingredients for marinade and then mix with the chicken and set it aside for 35minutes.
   
2. Meanwhile, dry roast the ingredients given for roasting and make a fine powder of it after it cools down to room temperature.
   
3. Heat oil in a thick bottom pan. Add onion and saute until it turns translucent
   
4. Add the ginger garlic paste saute for couple of minutes
   
5. Add tomato puree and cook until the oil separates from it
   
6. Add the dry roasted and powdered spices to the gravy and add 1/2 cup of water.
   
7. Add marinated chicken stirring constantly until the yogurt get incorporated with the chicken. Add salt and 1/2 cup of water. Mix well and cook for 15- 20 minutes
   
8. Garnish with lemon juice and curry leaves. Serve hot with rice or rotis. Enjoy !!!
   

• Cuisine: Indian
• Course: Entrée
• Skill Level: Moderate