Spicy Andhra Curry Recipe—perfect for cold winters

  • Servings : 4-5
  • Prep Time : 15m
  • Cook Time : 40m
  • Ready In : 60m
The world knows India for spices, but Andhra Pradesh cuisine tops the charts in terms of heat. You do really need a steel lined stomach to handle the fiery food. This recipe was made specially for our dear friend, a true blue Andhraite, who really loves his chicken.
The best part was that it really quick to make and everyone, absolutely everyone loved it. I was so happy because that in my eyes is the greatest joy of friendship. To cook and share. No point cooking if you don’t have your near and dear ones to share with.
So if you are trying to beat  the winter blues or just want something to feel good about, do try this recipe. You’ll thank me for it.

Ingredients for Marination

Chilli powder—1 tsp
Turmeric powder—1/2 tsp
Ginger paste—1 tbsp
Garlic paste—1 tbsp
20141025-P1100486  20141025-P1100487

Ingredients for Fresh Masala ( Spice Mix)

Fennel seeds—1 teaspoon
Cumin seeds—1/2 teaspoon
Poppy seeds—1 teaspoon
Cinnamon—1” long

Other Ingredients

Chicken- 750gm- 1 kg
Oil, 2 tablespoons
Cumin seeds—1/2 teaspoon
Star Anise—1
Red onion—1 large (finely chopped)
Curry leaves—2 sprig
Tomatoes—1/2 cup or Tomato paste 2 tbsp
Ginger paste—1 Tbsp
Garlic paste—1 Tbsp
Coriander powder—1 Tbsp
Salt, adjust to taste
Coriander to garnish


Step 1

Marinate the chicken with the turmeric & chilli powder, ginger garlic paste and salt. Keep aside or at least 30 minutes.

Step 2

Heat a small pan and dry roast the spices one after the other, until fragrant and golden brown. When cool, powder it in a spice jar/ coffee grinder.

Step 3

Puree the tomatoes and set them aside. I sometime use tomato paste instead, but then, you will have a little less gravy.

Step 4

Now add in the finely chopped onions and curry leaves and fry till the onions turn translucent.

Step 5

Then add the pureed tomatoes/ tomato paste, ginger garlic paste and fry for 2-3 minutes until the raw smell goes off.

Step 6

Add in the marinated chicken, coriander powder, homemade masala powder and mix well. Fry for 2-3 minutes..

Step 7

Add in a cup of water and add salt as required. Do remember that the chicken already has salt while marinating. Mix well and cover and cook it for at least 10 minutes in medium flame.

Step 8

Cover and let simmer on a low flame till the oil starts separating.

Step 9

Then turn off the heat and garnish with chopped coriander and serve hot.

Best enjoyed hot with rotis, parathas  or rice!

Serve it with Rice, Yellow Pilaf, Roti, Paratha or Spongy Dosa

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For all you cooking needs, get these! I absolutely love them!

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