Andhra Chicken Dry

My younger son happens to love food and travel shows on TV. He would watch all the shows that showcase Indian restaurants and famous Indian dishes. The good thing that I find in him watching these shows is when he always remembers famous dishes from different regions of India and of course, being an Indian parent living far away from my country, the pride of raising a kid who loves his roots and flavors is just beautiful.

So one of the shows that he was watching showed this old eatery that makes amazing Andhra Chicken and they showed the way they do the preparation and cook it. The good thing about shows like this is that they display a pretty detailed description of the dishes they make. Of course, there is always that secret ingredient and they would never give you a detail of how much of each ingredient to be added to the dish, but honestly trying out a dish with basic knowledge and then figuring out the measurements for each ingredient based on your taste and flavor is actually the real joy of cooking.

Cooking even a simple dish gives me immense pleasure and when it’s something like this where we are partly aware of the flavors since we have tasted the dish in restaurants but not too sure if the ingredients are being mixed in the right quantity. These experiments just make me happy, since they test my sense of flavor.

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Andhra Chicken Dry

A dry and spicy Chicken dish

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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

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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.