Andhra Chicken Dry

My younger son has a soft spot for food and travel shows. He never misses the ones that spotlight Indian restaurants or iconic dishes from back home. What amazes me most is how easily he remembers the specialties of different regions—like a little walking food map of India. As a parent living far from my country, it fills me with pride to see him connect so deeply with our roots and flavors. It’s a beautiful reminder that distance can’t dim heritage.

The other day, my son was watching a show that featured an old eatery famous for its Andhra Chicken. They walked through the preparation step by step, and as always, I noticed how these shows give you just enough detail to get started—but never the full secret. The special ingredient stays hidden, and the exact measurements are left for you to figure out. And honestly, that’s the best part of cooking. You start with the basics, then adjust the flavors to your own taste. It’s in that trial, error, and discovery that the real joy of cooking comes alive.

And honestly, that’s where the fun begins. Cooking even a simple dish gives me so much joy, but when it’s something familiar—like a dish I’ve tasted in restaurants—it feels even more exciting. You start with what you know, then trust your own sense of flavor to experiment and adjust. These little trials in the kitchen test my instincts, and every time, they remind me why cooking makes me so happy.

Print Recipe

Andhra Chicken Dry

A dry and spicy Chicken dish

Votes: 0
Rating: 0
You:

Rate this recipe!

Cuisine

Indian

Servings

MetricUS Imperial

Ingredients

• 2 Lb Chicken [with bones] Cut to small to medium size pieces.
• 2-3 tbsp Ginger garlic paste
• 1 tbsp Lemon juice
• 1 tsp Red chili powder
• 1/2 tsp Turmeric Powder
• Salt According to your taste
• 1 tbsp Coriander seeds
• 5-6 No. Dry Red whole chilies
• 7-8 No. whole black pepper
• 1-2 No. Green cardamom
• 1 No. Cinnamon small size
• 1 No. clove
• 8-10 No. Cashews
• 1 tbsp Dry coconut powder
• 1/4 cup curry leaves
• 1/4 cup olive oil
• 6-7 No. Green chilies slit
• 1.5 cup Onions roughly chopped to small cubes

Cuisine Indian Servings MetricUS Imperial Ingredients 2 Lb Chicken [with bones] Cut to small to medium size pieces. 2-3 tbsp Ginger garlic paste 1 tbsp Lemon juice 1 tsp Red chili powder 1/2 tsp Turmeric Powder Salt According to your taste 1 tbsp Coriander seeds 5-6 No. Dry Red whole chilies 7-8 No. whole black pepper 1-2 No. Green cardamom 1 No. Cinnamon small size 1 No. clove 8-10 No. Cashews 1 tbsp Dry coconut powder 1/4 cup curry leaves 1/4 cup olive oil 6-7 No. Green chilies slit 1.5 cup Onions roughly chopped to small cubes

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. This is spicy and amazingly flavorful.

   
2. This Chicken dish has no gravy but would still taste great with phulka/Rice and daal.

   
3. Marinate the chicken with ginger-garlic paste, red chili powder, turmeric powder, salt, and lemon juice. Leave it aside for 30 minutes to an hour.

   
4. Add a tsp of oil to a pan and roast coriander seeds, black pepper, cinnamon, cashews, green cardamom, and clove. Roast them till it changes color.

   
5. Add the dry coconut and roast it for another 2-3 minutes till the coconut changes color.

   
6. Let the spices cool down and grind it to a powder.

   
7. Add the remaining oil to a pan and add curry leaves and let them splutter.

   
8. Add green chilies and saute for a minute.

   
9. Add onions and cook till they soften, for around 5 minutes

   
10. Add the marinated chicken.

    
11. Mix it well and add a cup of water.

    
12. Cover and cook for 10 minutes on low to medium flame.

    
13. Add the spice powder and mix well.

    
14. Serve hot alongside Dal - Chawal & Roti.