By BINDU 3 Comments
Andhra Chicken Fry recipe with step by step instructions. తెలుగు వెర్షన్
this is the most commonly prepared Sunday recipe in almost every household in Andhra Pradesh and Telangana states.this spicy fry is usually served with hot rice and Miryiyaalacharu( pepper Rasam).but it can also be served with Rotisor Pulkas.
as it is a dry recipe, you don’t need to add any water.the moisture in the marinade is enough for the chicken to get cooked.you can increase or reduce the quantity of chili powder slightly according to your taste.I don’t know how others cook but I would really like to add a little ginger garlic paste at the end after adding the garam masala.doing this gives the recipe a nice flavor and taste.you can also add 1 tbsp of desiccated coconut powder and 1 tsp poppy seeds at the end.but you need to roast andpowder them before adding.
after adding the masala and ginger garlic paste at the end, you need to keep mixing the curry on high flame.soon the gravy starts to stick to the bottom.let it stick just for 15 to 30 seconds and scrape with the spoon.doing so gives the fry a very nice taste.repeat the process until the curry becomes extremely dry.but make sure that you don’t let it over burn.squeeze out half a lemon after you dish out the fry and serve along with some chopped onions and nicely roasted cashew nuts.
squeeze out half a lemon after you dish out the fry and serve along with some chopped onions and nicely roasted cashew nuts.I hope you try and enjoy this recipe.
you may also like
Ulavacharu Chicken Biryani Recipe
Bamboo Chicken Recipe
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Naatukodi Pulusu/Country Chicken Curry
Pepper Chicken Dry
ఈ recipe తెలుగు వెర్షన్ కొరకు ఇక్కడ క్లిక్ చేయండి.
Text version of Spicy Andhra chicken fry
4 from 1 vote
Andhra Chicken Fry
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Course:Main Course
Cuisine:Andhra
Author: Bindu
Ingredients
- 500gramschicken
- 2medium onions
- 2tspginger garlic paste
- 1/2tspturmeric powder
- 2 1/2tbspred chili powder
- 2tspcoriander powder
- 1tspgaram masala
- salt as needed
- 50gramsyogurt
- 3sprigs curry leaves
- 1/4cupchopped coriander
- 5tbspoil
- 1/4cuproasted cashew nutsoptional
- 2green chilies
Instructions
Marination
rinse the chicken thoroughly and take it into a mixing bowl.
marinate with 1 tbsp salt, 1 tbsp red chili powder, 1/4 tsp turmeric powder, 1 tsp ginger garlic paste, and yogurt.
let the marinade rest for 30 minutes to one hour.
Preparation
heat oil in a pan, add chopped onions and green chilies and fry them until they become soft.
add salt, turmeric powder, ginger garlic paste and saute till the raw flavor is gone.
add red chili powder 1 1/2 tbsp and mix it.
put the chicken marinade and mix it for once.
cover it with a lid and cook for 15 minutes on medium flame.mix in between.
moisture in the marinade oozes out, so cook until it becomes dry.
first, the moisture evaporates and later the oil starts to ooze out.
then, add coriander powder and garam masala.cook for 5 more minutes on high heat mixing continuously.
turn off the heat, garnish with coriander leaves and roasted cashew nuts.
Video version of Spicy Andhra chicken fry
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revi
I made this couple times. I love the taste. But I didn’t get the color. I have to make this for a party, please can u suggest what can I do (or not doing) to get this color? I don’t want to use food color. I use kashmeri chilli for color.Reply
BINDU
Hi, Revthi.Thank you so much for trying my recipe :).I always use either Everest Tikhalal or Ashirwad red chili powder for my curries.but from the past few days, I have started using ITC Master Chef Guntur Koora Kaaram(Guntur curry red chili powder).It exactly tastes like the authentic Guntur Curry red chili powder prepared by my Granny(she belongs to Guntur, A.P).the first two gives you a nice color and the ITC kaaram gives you a very nice taste.they add some extra spices to the chili powder.anyway, if you really want the color, go with Tikhalal(too spicy&colorful) or Ashirwad(normal spicy&colorful).and don’t forget to add the turmeric powder( 1 tsp for 1 kg).it is the turmeric powder that helps the red to appear more reddish.plz, make sure that the onions won’t get caramelized.once the onions turn brown we cannot bring the curry back to the reddish color.hope my suggestions may help you. 🙂
P.S: I slightly increase the sharpness and vividness of my Images before uploading.so they appear to be little(like 5 to 10%) reddish than they actually are.Reply
