Andhra Style Chicken

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Serves 4

Spicy and full of flavour, this chicken is simply irresistible!

Recipe

Serves 4 · Prep 15m · Cook 25m

Ingredients

• 750 g chicken cut into 8 pieces on the bone
• 3 tbsp oil
• 1 bay leaf
• 1 cinnamon stick
• 1 black cardamom
• 2 green cardamoms
• 4 cloves
• 8 black peppercorns
• 1/4 tsp asafoetida
• 1/2 tsp mustard seeds
• 20 curry leaves
• 1/2 tsp turmeric powder
• 1 medium onion
• 1 tbsp sesame seeds
• 2 tbsp roasted peanuts
• 5 dried red chillies
• 1 tbsp poppy seeds (khuskhus) soaked
• 1 tbsp ginger-garlic paste
• Salt to taste
• 1 tbsp coriander powder
• 1/2 tsp red chilli powder
• 2 cups coconut milk
• 1 tbsp tamarind paste
• Fresh coriander sprig to garnish

Method

1. Begin by heating oil in a deep non-stick pan over medium heat. Add bay leaf, cinnamon, black cardamom, green cardamoms, cloves, and black peppercorns. Sauté until aromatic.
2. Add asafoetida, mustard seeds, curry leaves, and ¼ tsp of turmeric powder to the pan. Allow the seeds to splutter, then add chopped onions. Sauté until the onions turn golden and emit a fragrant aroma.
3. In a mixer jar, combine sesame seeds, peanuts, dried red chillies, and poppy seeds. Grind the mixture with a little water until a smooth paste forms.
4. Add ginger-garlic paste to the pan and sauté for about a minute. Introduce the chicken pieces and sauté on high heat for 2-3 minutes. Season with salt and pour in 1 cup of water. Cover the pan and cook for an additional 2-3 minutes.
5. Add coriander powder, red chilli powder, and another ¼ tsp of turmeric powder to the pan. Stir well. Then, add the ground masala paste and mix thoroughly. Cover and cook for another 2-3 minutes.
6. Pour in the coconut milk and stir until well combined. Add tamarind paste and mix thoroughly. Cover the pan and allow the mixture to simmer for 3-4 minutes or until the chicken is fully cooked.
7. Transfer the prepared dish into a serving bowl. Garnish with a fresh sprig of coriander and serve hot.