Andhra Styke Chicken - Cook Smart

Spicy and full of flavour, this chicken is simply irresistible This recipe is from FoodFood TV channel

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Andhra Styke Chicken - Cook Smart

Main Ingredients Chicken, Oil
Cuisine Andhra
Course Main Course Chicken
Prep Time 11-15 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Andhra Styke Chicken - Cook Smart

  • 750 grams Chicken cut into 8 pieces on the bone
  • 3 tablespoons Oil
  • 1 Bay leaf
  • 1 inches Cinnamon
  • 1 Black cardamom
  • 2-3 Green cardamoms
  • 4-5 Cloves
  • 6-8 Black peppercorns
  • 1/4 teaspoon Asafoetida
  • 1/2 teaspoon Mustard seeds
  • 15-20 Curry leaves
  • 1/2 teaspoon Turmeric powder
  • 1 Medium onion chopped
  • 1 tablespoon Sesame seeds (til)
  • 2 tablespoons Roasted peanuts
  • 4-5 Dried red chillies
  • 1 tablespoon Poppy seeds (khuskhus) soaked
  • 1 tablespoon Ginger-garlic paste
  • to taste Salt
  • 1 tablespoon Coriander powder
  • 1/2 teaspoon Red chilli powder
  • 2 cups Coconut milk
  • 1 tablespoon Tamarind paste
  • to garnish Fresh coriander sprig


  1. Heat oil in a deep non-stick pan, add bay leaf, cinnamon, black cardamom, green cardamoms, cloves and black peppercorns and saute.
  2. Add asafoetida, mustard seeds, curry leaves and ¼ tsp turmeric powder and let the seeds splutter. Add onion and saute till fragrant.
  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.
  4. Add ginger-garlic paste to the pan and saute for 1 minute. Add chicken and mix and sauté on high heat for 2-3 minutes. Add salt and 1 cup water and mix. Cover and cook for 2-3 minutes.
  5. Add coriander powder, red chilli powder and ¼ tsp turmeric powder and mix. Add the ground masala and mix. Cover and cook for 2-3 minutes.
  6. Add coconut milk and mix well. Add tamarind paste and mix well. Cover and simmer for 3-4 minutes or till the chicken is fully cooked.
  7. Transfer into a serving bowl, garnish with a fresh coriander sprig and serve hot.