Ingredients for Andhra Chicken:
– Chicken, small curry cut pieces- 500 gms
For marination:
– Salt- 1 tsp
– Turmeric powder- 1/4 tsp
– Chilli Powder- 1.5 tsp
Dry roast & grind to a powder:
– Coriander seeds- 2 tsp
– Cumin seeds- 1/2 tsp
– Fennel seeds- 1/2 tsp
– Poppy seeds(Khus khus)- 2 tsp
– Green cardamom- 2
– Cloves- 3
– Cinnamon, one inch piece-1
– Onions, finely chopped- 2 medium (150 gms)
– Green chillies, cut- 3
– Curry leaves- 2 sprigs (15 -20 leaves)
– Red tomatoes, chopped- 2 medium
– Refined oil- 3 tbsp
– Salt for seasoning – 1/4 tsp or to taste
Preparation:
– Marinate the chicken with the items indicated and set aside for 30 mins.
– Roast the spices in a pan on low heat for 3 mins. Take it out on a plate & allow it to cool. Grind it into a powder.
– Chop the onions & tomatoes, slit and cut the green chillies.
Process :
– Heat oil in a pan or kadhai.
– Add the cut green chillies & curry leaves, give it a mix.
– Now add the chopped onions and fry on medium heat for 10 mins till it starts turning brown.
– Add the ginger garlic paste and fry on low heat for 2 mins.
– Now add the marinated chicken and bhunno/ fry on high heat for 2 mins.
– Continue to bhunno/ fry on medium heat for another 4- 5 mins till the chicken pieces are browned.
– Now add the ground spice powder, give a mix and add a splash of water.
– Add salt, 1/4 tsp or to taste & mix.
– Continue to fry/ bhunno on low to medium heat for 5 mins till it cooks & coats the chicken pieces.
– Add the chopped tomatoes and mix & fry on medium heat for a minute.
– Now reduce the heat to low and cook covered for 10 mins till the tomatoes are soft and pulpy (saucy consistency).
– Add 150 ml water, give a mix and cook covered on low heat for another 10 mins till chicken is tender.
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