How to make Andhra Style Chicken - Spicy and full of flavour, this chicken is simply irresistible.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Chicken on Bone, Coconut Milk (नारियल का दूध)

Cuisine : Andhra

Course : Main Course Chicken

Andhra Style Chicken Recipe Card

Andhra Style Chicken
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The cuisine of Andhra Pradesh is reputedly the spiciest of all Indian cuisine. Foods include both the original spicy Andhra cooking and Muslim-influenced Hyderabadi cuisine. Rice is the staple diet and is used in a wide variety of ways.
Hyderabadi cuisine is influenced by the Muslim population, which arrived in Andhra centuries ago. Much of the cuisine revolves around meat. It is rich and aromatic, with a liberal use of exotic spices, ghee, nuts and dry fruits.

For more recipes related to Andhra Style Chicken checkout Murgh Dumdar, Chicken Rendang, Dahi Methi Murgh, Patiala Chicken . You can also find more Main Course Chicken recipes like Chicken Stew, Grilled Chicken, Kaju Ni Marghi, Chicken and Mushrooms in Thai Red Curry.

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Andhra Style Chicken Recipe

  • Chicken on Bone cut into 8 pieces on the bone 750 grams

  • Coconut Milk 3 tablespoons

  • Bay leaf 1

  • Cinnamon 1 inch

  • Black cardamom 1

  • Green cardamoms 2-3

  • Cloves 4-5

  • Black peppercorns 6-8

  • Asafoetida 1/4 teaspoon

  • Mustard seeds 1/2 teaspoons

  • Curry leaves 15-20

  • Turmeric powder 1/2 teaspoon

  • Onion chopped 1 medium

  • Sesame seeds (til) 1 tablespoon

  • Roasted peanuts 2 tablespoons

  • Dried red chillies 4-5

  • Poppy seeds (khuskhus) soaked 1 tablespoon

  • Ginger-garlic paste 1 tablespoon

  • Salt to taste

  • Coriander powder 1 tablespoon

  • Red chilli powder 1/2 teaspoon

  • Coconut milk 2 cups

  • Tamarind paste 1 tablespoon

Method

Step 1

Heat oil in a deep non-stick pan, add bay leaf, cinnamon, black cardamom, green cardamoms, cloves and black peppercorns and saute.

Step 2

Add asafoetida, mustard seeds, curry leaves and ¼ tsp turmeric powder and let the seeds splutter. Add onion and saute till fragrant.

Step 3

Put sesame seeds, peanuts, dried red chillies, and poppy seeds in a mixer jar and grind with a little water to a fine paste.

Step 4

Add ginger-garlic paste to the pan and saute for 1 minute. Add chicken and mix. Add salt and 1 cup water and mix. Cover and cook for 2 minutes.

Step 5

Add coriander powder, red chilli powder and ¼ tsp turmeric powder and mix. Add the ground masala and mix. Cover and cook till chicken is done.

Step 6

Add coconut milk and mix well. Add tamarind paste and mix well. Cover and simmer for 2-3 minutes.

Step 7

Transfer into a serving bowl and serve hot.