Andhra Chicken Fry
 
Prep time
Cook time
Total time
 
I've always found this Andhra style hot & spicy chicken fry to be very flavorful, and a cozy dish for winters. Known for its sizzling items, full of flavor, Andhra cuisine is like none other. It's so good
Author:
Recipe type: Curry
Cuisine: Indian
Serves: 4
Ingredients
To marinate:
  • 1 whole chicken, cut to 3-4 inch pieces about 3-4 pounds chicken, bone in.
  • 3 tbsp thick sour yogurt
  • ½ tsp turmeric powder
  • 1 tbsp lemon juice
  • 1 tbsp chili powder
  • ½ tsp salt
To grind:
  • 1 inch ginger, peeled
  • 8 cloves garlic, peeled
  • 4-6 green thai chilies, depending on how hot you want it
To powder, toast and powder
  • ½ tsp fennel seeds
  • 1 tsp crushed black pepper
To saute and cook
  • 3 tbsp oil +2 tbsp oil
  • 10 curry leaves
  • 1 tsp cumin
  • 1 large onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 inches ginger, peeled and very thinly sliced
  • ½ tsp garam masala powder
  • Salt
To garnish
  • finely chopped cilantro
  • 10 cashews
Instructions
  1. Wash the chicken very well and drain it and pat dry.
  2. In a mixing bowl, add the chicken, yogurt, turmeric powder, chili powder, ½ tsp salt. Mix well and let it marinate for 30 minutes.
  3. Grind the ginger, garlic and green chilies to a a coarse paste, without water.
  4. Toast the fennel and pepper powder in a non stick pan on low heat until you smell the spices and it toasts a bit. Do not burn it. Take it out and coarsely crush it.
  5. In a large, heavy bottomed pan add oil and keep the heat on medium heat. Add the cumin and let it brown, add the ginger-garlic-chili paste, and fry for 30 seconds before adding the onion and saute it for a minute or until it is softened. Add the tomatoes and fry for a minute. Add the marinated chicken and toss it very well. Let it come to come to a bubble for about 5 minutes. Cover and cook for 15 minutes. DO NOT ADD WATER.
  6. After 15 minutes, take off the lid and turn the heat on to HIGH. Uncover and let it dry out. After about 5 minutes, add the thinly sliced ginger and 2 tbsp of oil and garam masala and keep sauteeing and let it dry for another 10 minutes. The chicken will be cooked by now. Turn off the heat and add the toasted fennel and pepper powder, cilantro and cashew.
Serve hot with rice and daal.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2017/12/07/spicy-chicken-fry-andhra-style/