Spicy Andhra Style Chicken Curry|Andhra Design Chicken Masala Curry|Spicy Chicken Gravy|Andhra Chicken Curry|Spicy Chicken Curry|Andhra Chicken Gravy Dish|Spicy Andhra Chicken Curry Recipe

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 pieces- 2 medium (150 gms ).
– Ginger sliced- 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 little.
– 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 Components:.
– Oil-4 tablespoon + 2 tbsp for frying masala.
– Salt -1 tsp + pinch for seasoning.
– Coriander leaves, fine chopped -3 -4 tablespoon.

Preparation:.

– Cut the onion and tomatoes into thick pieces. Peel and slice 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 utilized as garnish at the end.
– Fine slice the coriander leaves to be utilized as garnish.

Making the masala paste:.
– Heat 2 tablespoon oil and include the chopped onion. Sauté on medium heat for around 3 minutes till little soft and after that add the sliced ginger and garlic.
– Fry on medium heat for another minute and after that add the chopped tomatoes. Include 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.
– As soon as cooled, blend it into a smooth paste.

Process:.

– Heat 4 tablespoon oil and add the entire spices for tempering.
– Offer 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 minutes and after that include 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.
– Prepare 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 minutes.
– As soon as chicken hurts and oil separates, include the dry roasted and crushed kasuri methi & garam masala powder & simmer for 2-3 minutes.
– Garnish with chopped coriander leaves.

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