This is a traditional chicken recipe from Andhra Pradesh. I got this recipe from one of my aunts who was residing in Vizag, almost 20 years ago.I have tried this recipe so many times and have without fail got positive reviews from my family and friends. It is yummy and relatively easy to prepare and though I have called it 'spicy' it is with regard to the spices used and as a matter of fact, it is not so hot unlike many other recipes from Andhra!
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Ingredients:
Chicken - 1 kg, cut into medium size pieces,
Onions - 4, medium size, chopped
Ginger-Garlic Paste - 4 tsp
Turmeric - 1/2 tsp
Green Chillies - 4, slit and de-seeded
Kashmiri Red chilli powder -2 tsp
Coriander leaves - 1/3 cup, chopped
Spice powder - 2 tbsp
Curry leaves - 1 sprig
Oil-5 tbsp
For the Spice powder:
Kashmiri red chillies - 4
Peppercorns - 20
Coriander seeds - 2tbsp
Cinnamon - 4 '' stick
Cloves - 8
Cardamoms - 4
Oil - 1 tbsp
Method :
1. In a kadai, heat 2 tbsp of oil. Add the chopped onions and the slit and de-seeded green chillies. Fry till the onion turns brown. When cooled sufficiently, grind it into a fine paste. keep aside.
2. In the same kadai, add 1 tbsp of oil and fry all the ingredients for the spice powder till you can smell the aroma emanating from them. Let them cool and then grind them into a fine paste. Keep aside.
3. In a heavy bottom vessel, add 3 tbsp of oil. Add the curry leaves and the browned onion-chilli paste. Keep stirring the masala continuously for a couple of minutes.
4. Add the ginger-garlic paste. Mix well. When the raw smell goes, add turmeric and Kashmiri red chilli powder. Stir well.
5. After a couple of minutes add the chicken pieces. Mix well so that the chicken is well coated.
6. Lower the heat and sprinkle a little water. Cover and cook for 5 minutes.
7. Then add the ground spice powder. Mix well. Now, add half of the chopped coriander leaves. Cover and cook till done.
8. Put the chicken in a bowl and garnish with remaining coriander leaves.
9. Serve hot with rice or chapatis.
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Ingredients:
Chicken - 1 kg, cut into medium size pieces,
Onions - 4, medium size, chopped
Ginger-Garlic Paste - 4 tsp
Turmeric - 1/2 tsp
Green Chillies - 4, slit and de-seeded
Kashmiri Red chilli powder -2 tsp
Coriander leaves - 1/3 cup, chopped
Spice powder - 2 tbsp
Curry leaves - 1 sprig
Oil-5 tbsp
For the Spice powder:
Kashmiri red chillies - 4
Peppercorns - 20
Coriander seeds - 2tbsp
Cinnamon - 4 '' stick
Cloves - 8
Cardamoms - 4
Oil - 1 tbsp
Method :
1. In a kadai, heat 2 tbsp of oil. Add the chopped onions and the slit and de-seeded green chillies. Fry till the onion turns brown. When cooled sufficiently, grind it into a fine paste. keep aside.
2. In the same kadai, add 1 tbsp of oil and fry all the ingredients for the spice powder till you can smell the aroma emanating from them. Let them cool and then grind them into a fine paste. Keep aside.
3. In a heavy bottom vessel, add 3 tbsp of oil. Add the curry leaves and the browned onion-chilli paste. Keep stirring the masala continuously for a couple of minutes.
4. Add the ginger-garlic paste. Mix well. When the raw smell goes, add turmeric and Kashmiri red chilli powder. Stir well.
5. After a couple of minutes add the chicken pieces. Mix well so that the chicken is well coated.
6. Lower the heat and sprinkle a little water. Cover and cook for 5 minutes.
7. Then add the ground spice powder. Mix well. Now, add half of the chopped coriander leaves. Cover and cook till done.
8. Put the chicken in a bowl and garnish with remaining coriander leaves.
9. Serve hot with rice or chapatis.
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