Ingredients for Andhra Style Chicken Masala Curry:
(Tsp- Teaspoon; Tbsp- Tablespoon )
– Chicken, curry cut pieces -500 gms
For the Masala paste:
– Onion, thick slices – 2 small onions (120 gms)
– Tomatoes, thick slices- 2 medium (150 gms )
– Ginger chopped- 1 inch (10 gms)
– Garlic cloves – 8 nos ( 12 gms)
– Salt-pinch
– Red Chilli powder-1/2 tsp
Tempering:
– Green cardamom- 3
– Cloves- 4
– Cinnamon- 1 small
– Green chillies – 4-5 cut into two
– Mint leaves -1/4 cup (4-5 gms)
Spice Powders:
– Turmeric powder-1/4 tsp
– Red Chilli powder -1 tsp
– Kashmiri Chilli Powder- 2 tsp
– Coriander powder-1 tsp
– Kasuri Methi (not roasted) – 2 tsp
– Dry roasted and crushed Kasuri methi-1/2 tsp
– Garam Masala powder- 3/4 tsp at the end
Other Ingredients:
– Oil-4 tbsp + 2 tbsp for frying masala
– Salt -1 tsp + pinch for seasoning
– Coriander leaves, fine chopped -3-4 tbsp
Preparation :
– Cut the onion and tomatoes into thick slices. Peel and chop the ginger. Also peel the garlic.
– Take out mint leaves and cut the green chillies.
– Dry roast 1 tsp of the kasuri methi to be used as garnish at the end.
– Fine chop the coriander leaves to be used as garnish.
Making the masala paste:
– Heat 2 tbsp oil and add the sliced onion. Sauté on medium heat for around 3 mins till little soft and then add the chopped ginger and garlic.
– Fry on medium heat for another minute and then add the sliced tomatoes. Add a pinch of salt.
– Mix and sauté on medium heat for around 2-3 mins till soft. Switch off heat and remove on to a plate to cool.
– Once cooled, blend it into a smooth paste.
Process:
– Heat 4 tbsp oil and add the whole spices for tempering.
– Give a stir and then add the slit green chillies and mint leaves.
– Stir for a minute and then add the masala paste.
– Fry on medium heat for around 3 mins and then add the chicken pieces.
– Mix and fry on medium heat for around 3-4 mins till oil separates.
– Now add the spice powders, kasuri methi and salt & mix well.
– Cook on medium heat for around 5 mins till oil separates. Continue to cook on low heat for another 2 mins
– Now add around 300 ml water, mix and cover & cook on low heat for around 15 mins.
– Once chicken is tender and oil separates, add the dry roasted and crushed kasuri methi & garam masala powder & simmer for 2-3 mins.
– Garnish with chopped coriander leaves.
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