Andhra Chicken Fry

A hot and spicy chicken fry dish from andhra pradesh, that tastes amazing with sambhaar, rasam or just a simple dal. It is so easy to cook. Just follow these simple steps:

Ingredients:

½half kg fresh chicken (wash and cut into small pieces)

2 tomatoes (Pureed)

Ginger & Garlic Paste - 1 ½ t-spoon

Turmeric powder - ¼half t-spoon

Chilli powder - 2 t-spoon s

Salt to taste

1 t-spoon cooking oil

For the masala:

5 cloves (lavangalu)

5 pepper corns (miriyalu)

2 elaichis

¼ t-spoon cumin seeds (jeera)

¼ t-spoon of coriander seeds (dhaniyalu)

1 inch cinnamon stich (dalchini)

1 t-spoon poppy seeds

1 t-spoon cashew nuts (roasted with ¼ tsp of oil)

Others:

3 t-spoons of cooking oil

Curry leaves - 7 to 10

4 Green chilies (slit into halves)

3 medium onions (about 2 cups of chopped or sliced lengthwise)

Coriander leaves - 2 t-spoons finely chopped (for garnish)

Procedure:

• Take a bowl, mix the washed chicken pieces with tomato puree, garlic & ginger paste, salt, turmeric & chilli powder, 1 t-spoon of cooking oil. Set it aside for about 5-7 mts.

• Take sauce pan, add the chicken mixture, 2 cups of water and cook till all the water evaporates and the chicken pieces turn soft. (about 15-20 mts). Set aside.

• While the chicken cooks, heat a skillet, and on low flame roast the masala ingredients (except cashews) till the flavors come out. (about 3 - 34mts). Turn off the gas and let it cool. Grind to a fine powder along with roasted cashews.

• Heat 3 t-spoons of cooking oil in a kadhai, throw in the curry leaves and green chillies and saute for few seconds. Add chopped or sliced onions and fry till the onions turn soft golden brown.

• Add the cooked chicken pieces, and fry on medium flame for about 5 to 10 mts. Reduce the flame to medium.

• Add half the ground masala powder (adjust) and adjust salt, chilli powder.

• Garnish with freshly chopped coriander and serve hot with steamed rice, rasam or pappu charu

Ingredients:

For the marinade & frying

1 lb skinless chicken (cut into small pieces. I used boneless breast)

1 t-spoon salt

1 t-spoon ajinomotto

2 t-spoons corn flour

½ t-spoon black pepper powder

1 t-spoon garlic & ginger paste

1 whole egg

oil for deep frying

Others:

3-5 gingers cooking oil

½half t-spoon cumin seeds

1 t-spoon finely grated fresh ginger

2 garlic cloves finely chopped

7 - 10 Green chillies slit into halves lengthwise

10 - 15 curry leaves

½half t-spoon black pepper powder

½ t-spoon cumin powder

Two t-spoons chilli powder

3 t-spoons chilli garlic sauce (I used the store brought one)

¼ t-spoon ajinomotto

2 t-spoons freshly chopped mint

3 - 5 tbsps freshly chopped coriander leaves

1 t-spoon garam masala

Few t-spoons of water (about 3-4 tbsps)

Few drops of red food color (optional, but if you want that restaurant style look use it)

¼ cup of thick yoghurt (whip it and set aside)

Salt to taste

Finely chopped spring onions for garnish

Procedure:

•  Take a bowl mix 2gether chicken, salt, ajinomotto, garlic-ginger paste, black pepper powder, corn flour, and 1egg. Set aside.

•  Heat oil for deep frying. Keep the flame low, and drop the chicken pieces slowly into oil. Increase the flame and fry for not more than 5-6 minutes. Do not fry more than that bcoz it turns the chicken hard. Remove the fried chicken and set aside.

•  Take another vessel or a wok, add cooking oil. When hot, on medium flame add cumin seeds and let them splutter. Throw in chopped garlic, ginger, green chillies, curry leaves and fry for 1 minute. By this time you will start feeling the flavours that come out from garlic and ginger.

•  Add cumin powder ,black pepper powder, chilli powder, and salt to taste. Then add chilli garlic paste, ajinomotto, chopped coriander leaves, chopped mint, garam masala and fry for about 2-3 mts on medium flame.

•  Add little water (a few tspoons) and cook for about 1 minute on low flame. Add red food color, mix well and throw in the fried chicken pieces. Mix them well so that spices coat nicely. Add yoghurt and mix well to coat the chicken. Keep the flame to high and cook till the youghurt is absorbed fully and the chicken starts looking shiny. Adjust salt and chilli powder. Turn off the gas.

•  Garnish with chopped spring onions and serve hot. Goes well as an apetizer or as a side dish for fried rice, pappu charu etc.,

Ingredients:

Half ½ kg chicken

2 t-spoons of ginger garlic paste  
½ cup masala paste
(cinnamon, cardamom, cloves, poppy seeds, coriander seeds and coconut grind it until its fine paste)
2 t-spoons of chilli powder
2 t-spoons of turmeric
2 onions
4 chillies
Salt to taste

Fry o the onions and chillies till they get golden brown color and then add the masala paste with ginger garlic paste and fry for 3 mts and add chicken pieces, chilli powder, turmeric,salt and keep the lid for 10 min and try to avoid adding water and let the juices from the chicken come out!!

Then after 10 min add a glass of water and cook until the chicken pieces are tender and sprinkle some coriander leaves on the top!!!

This CURRY is very delicious and u can have it with rice or chapathis!!