Andhra style chicken curry. A hot spicy and lipsmackingly delicious chicken curry from Andhra cuisine. Freshly ground dry roasted whole spices, chillies and aromatic spices made this curry so special and mouthwatering.
You can subscribe to our newsletter to get all the recipes immediately after publishing.
You may like some more chicken recipes on this blog.
8. Easy spicy pressure cooker chicken
This week’s #Foodiemonday bloghop theme is Curries From The South suggested by Narmadha who blog at Nams Corner. If you love authentic dishes then do visit her space. Narmadha has amazing collection of authentic and innovative recipes. I have bookmarked her Baked chicken nuggets recipe to try. I also love her different kinds of soup and rasam recipes.
Now coming to the recipe. You can also make this chicken curry in pressure cooker to make it in less time. You have to dry roast Poppy seeds, cumin seeds, coriander seeds, green cardamom, cinnamon, cloves, whole peppercorn and a small piece of star anise. Star anise is optional, if you don’t have it then you can skip it.
These dry roasted spices will make your curry flavorful. Always marinate the chicken at least for 30 minutes. You can cover and keep the marinated chicken overnight in refrigerator. And onion, curry leaves, tomato will give a wonderful taste to the curry. I always use mustard oil to marinate the chicken but you can skip it if you want.
Recipe
For marination
Chicken- 500 gram
Curd- 4 tablespoon
Lemon juice- 2 teaspoon
Red chilli powder- 1 tablespoon
Black pepper powder- 1 teaspoon
Ginger garlic paste- 1 tablespoon
Salt- 1 teaspoon
Turmeric powder – 1/2 teaspoon
Mustard oil- 1 tablespoon
Spices to dry roast
Poppy seeds- 1&1/2 tablespoon
Green cardamom- 4
Cinnamon- 1&1/2 inch piece
Cloves-4
Cumin seeds – 1 teaspoon
Coriander seeds- 1 tablespoon
Black peppercorn- 4
Star anise- a small piece, optional
For gravy
Onion-3 medium, finely chopped
Green chilli- 5-6 chopped
Curry leaves -1 spring
Tomato- 1 chopped
Cilantro or coriander leaves – handful
Oil- 3-4 tablespoon
Salt to taste
Water- 1&1/2 cup or as required
Method
1. Clean and wash the chicken well. Drain and keep aside.
2. In a bowl mix curd, lemon juice, mustard oil, ginger garlic paste, black pepper powder, turmeric powder, red chilli powder and salt. Add chicken pieces and mix well. Marinate for 30 minutes or an hour. I like to use little mustard oil in marination. But you can skip it if you want. You can marinate the chicken without any oil.
3. In a pan dry roast poppy seeds lightly and transfer the seeds on a plate. In the same pan dry roast cumin seeds, coriander seeds, green cardamom, cinnamon, cloves and star anise. Star anise is absolutely optional if you don’t have, skip it. I like the flavour so I used a small piece. Grind the roasted poppy seeds and all the whole spices when cool.
4. Heat oil in a pan or wok. Add chopped onion, curry leaves and green chilli. Add green chilli according to your spice tolerance. I have used 4 chopped green chilli and 2 slit green chilli. Fry till onion becomes light brown.
5. You can also make it in pressure cooker. See notes for pressure cooker method.
6. Add chopped tomato, cilantro or coriander leaves and salt. Saute till tomato becomes mushy and oil leaves the sides.
7. Now add chicken pieces and fry till chicken pieces change it’s colour and oil leaves the sides.
8. Add dry roasted and ground spices and saute for 1-2 minutes. Add 1&1/2 cup water and remaining marination. Mix and cover.
9. Cook for 10-15 minutes. Check and stir in between.
10. After 15 minutes my chicken was still slightly uncooked so added 1 cup water more and cooked covered for 10 minutes on low heat.
11. Add water as require to get your desired consistency. Add water and when its starts to rolling boil cover and cook on simmer for 10-15 minutes more or till chicken becomes soft. Timing depends on the quality of chicken. Sometimes chicken cooked perfectly in 10 minutes. You can also make this curry semi dry or dry. Add water accordingly.
12. Remove from heat. Your spicy delicious Andhra style chicken is ready.
13. Garnish with cilantro or coriander leaves and slit green chili. You can also use lemon wedges for garnishing. Serve with steamed rice, pulao, jeera rice, roti, paratha, naan or any bread.
Notes
1. You can also make this curry in pressure cooker. After adding water pressure cook for three whistle. For pressure cooker add only 1 or 1&1/2 cup water or as you like your gravy.
2. You can add more chillies to make your curry more spicy or use less chillies if you are making for kids.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Follow on
Batter Up With Sujata 