There are certain recipes I know I just have to try when I hear about them. Any recipe that focuses on authentic Andhra (my homeland) I am super enthusiastic to try and this is one of them for a cold evening dinner with super spicy chicken.
Chicken : 1 kilo (preferably with bones)
Onions : 2 big
Ginger garlic paste : 2 tablespoons
Turmeric powder : 1 teaspoon
Salt : 2 teaspoons (adjust to taste)
Green chillies : 3 nos
Oil : 2 tablespoons
Curry leaves : 1 fist full
Coriander leaves : 1 bunch
For spice powder
Dry red chillies : 2 nos
Cinnamon sticks : 4 sticks (1" each)
Green cardamom : 5 nos
Cloves : 6 nos
Coriander seeds : 2 tablespoons
Black peppercorns : 2 teaspoons
Cumin seeds : 2 teaspoons
Procedure
- Finely chop onions, slit green chillies, chop coriander leaves and keep aside. In a cooking pot add 1 tablespoon oil when hot add half of chopped onions, 2 green chillies, ginger garlic paste and fry till onions are translucent then add chicken pieces, turmeric powder, salt and let it cook until chicken is 3/4 done and leave it aside.
- Meanwhile while the chicken is cooking make the spice powder. Heat a frying pan on low heat and roast dry red chillies, cinnamon sticks, green cardamom, cloves, coriander seeds, black peppercorns, cumin seeds until they give off nice aroma and slightly darken. Cool and grind to a fine powder.
- Heat 1 tablespoon oil in a wide pan, fry the remaining onions, 1 slit green chillie and curry leaves until the onions are nicely fried. add the powdered spice powder, little water (to avoid burning the spice powder) few coriander leaves and add the chicken mix well. Cook until chicken is completely done. Check for seasoning and add if chillie powder ONLY if necessary stir fry until chicken is roasted well and garnish with coriander leaves.
TIPS:
- Always roast dry spice on low flame, do not let them turn black.
- Chicken with bones would suit this recipe.
- This recipe is on a spicier level, you can reduce the amount of dry chillies or green chillies if needed
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