Monday, December 31, 2012

Andhra Chicken Curry


1/2 Kg Bone/Boneless chicken
1 Medium Onions
1-2  Tomatoes /  2 tbsp Tomato puree
2-3 Green chilli (optional)
1/2 Cup Yoghurt plain (beaten)
1 tbsp Ginger & Garlic Paste
1 tbsp Garam Masala (optional)
4 tbsp Lemon
1  tbsp Red chilli powder
1/2 tbsp Turmeric Powder
4-6 Curry leaves
1/2 cup oil
salt to taste

For Preparing Roasted and Ground Masala 

1 tbsp Cumin seeds (zeera)
1 tbsp Fennel seed (saunf)
2 tbsp Coconut powder 
2 tbsp almonds paste
1-2 cinnamon sticks
2-3 cloves
2-3 Green Cardamoms 
2-3 Black Peppercorns

For Garnishing

 Coriander leaves,Mint Leaves and Green chillies finely chopped.

Method for preparation 

Clean and Wash the chicken and drain well.
In a Mixing blow Add raw chicken, ginger and garlic paste, plain yoghurt,almond paste,lemon juice, red chilli powder, turmeric powder,garam masala,salt, cover the bowl with a plastic wrap and leave for the Marinading for 1/2  hour in the refrigerator.

In a large non-stick saucepan/Khadhai at medium heat, Dry Roast  cumin seeds,,fennel seeds,Coconut powder  one by one separately/ altogether  for 1 minute-or till slightly darker in colour and then grind to a fine smooth paste keep aside.

In a large non-stick saucepan add oil at medium heat,add finely chopped onion stir until tender andtranslucent, then add ginger garlic paste, stir for few seconds. Then add cinnamon stick, cardamom,cloves,black peppercorns ,add curry leaves  and let it fry for few seconds and add tomato puree or tomatoes  stir it till tomatoes gets smooth and mushy after a couple of minutes

 Add the Roasted Ground Masala paste and stir 
for few seconds immediately  and green chilli stir for 5 minute.

In a minute.
Add the chicken mixture into it.
Add  little water leave it for low heat till the thin layer of oil appears on the bottom surface.
Now add salt to taste,stir often to prevent masala burning,Do not cook on a high heat,simmer heat
and  cover the pan leave till done.

This dish should have thick gravy so ideally,water is not added while cooking if however,you find it getting too dry,1/2 cup of warm water can be added to it.

Remove pan from heat .
Garnished with fresh coriander leaves and mint leaves.
Enjoy It.. :)


  1. It looks spicy and delicious.
    Happy new year dear.

  2. Looks delicious Roha

    Happy New Year from MyFoodTreasures

  3. Hi Roha..
    I've passed on the Leibster Blog Award to you. With the lovely space you have I couldn't just go past it :)
    Happy New Year


  4. Happy New Year to you and your family.

    Wow what a rich and nice gravy.

  5. This is so tempting, especially with the naan in the background!

  6. Sounds really delicious, thanks for sharing!
    I just need to ask you one thing please, could write the pronunciation of every recipe in English in your posts so I can make sure that I do say it right? ^_^

  7. Hi Dear
    Congrats you win my blog-iversary event's giveaway (coffee mug)
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    1. woooo..!!

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  8. Oh my god....I'm hungry...seeing ur recipe ha ha...seriously I feel like eating one piece :-)

    Do check my blog when u find time :-)

  9. It's really yummy.... This is one of the best recipe in Andhra cooking recipes. The method of preparing this chicken curry is very keen. The post looks awesome... Thanks for sharing with us.

  10. Hyderabadi dum biryani was awesome in the first try

  11. I love Indian non veg recipes. Especially Andhra chicken curry recipe. This is best combination for Jonna rotte recipe i think so. Thanks for sharing. Best platform for learners who are trying to learn how to cook south Indian recipes.


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