Andhra Chicken Dry
A dry and spicy Chicken dish
Cuisine
Indian
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
Instructions
This is spicy and amazingly flavorful.
This Chicken dish has no gravy but would still taste great with phulka/Rice and daal.
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.
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.
Add the dry coconut and roast it for another 2-3 minutes till the coconut changes color.
Let the spices cool down and grind it to a powder.
Add the remaining oil to a pan and add curry leaves and let them splutter.
Add green chilies and saute for a minute.
Add onions and cook till they soften, for around 5 minutes
Add the marinated chicken.
Mix it well and add a cup of water.
Cover and cook for 10 minutes on low to medium flame.
Add the spice powder and mix well.
Serve hot alongside Dal – Chawal & Roti.