ANDHRA CHICKEN GRAVY RECIPE | ANDHRA STYLE CHICKEN MASALA CURRY | ANDHRA CHICKEN CURRY

Описание к видео ANDHRA CHICKEN GRAVY RECIPE | ANDHRA STYLE CHICKEN MASALA CURRY | ANDHRA CHICKEN CURRY

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


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)
Ginger garlic paste- 2 tsp
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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