Name: Hot Andhara Chicken curry recipe by Shilpa Ray at BetterButter
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 4
Ingredients: For Marintion; Chicken 1/2 kg; Turmeric powder 1/2tsp; Red chilli powder 1/2tsp; Curd 2 tbsp; Lemon juice 2tsp; Ginger and garlic paste 1tsp; Salt 1tsp; For Masala ingredients are below:-; Poppy Seeds - 1 tablespoon; Whole black pepper - 1/2 tablespoon; Dry red chillies - 6 nos; Cinnamon stick - 2 inch; Cloves - 6 nos; Fennel seeds - 2 teaspoons; Cumin Seeds - 1/2 teaspoon; For Gravy ingredients are below:-; Oil - 4 tablespoons; Onion - 1 no, finely chopped; Curry leaves few; Tomatoes - 2 no, blended to a smooth paste; Curry leaves - 2 strings; Salt - to taste; Turmeric powder - as required; Ginger garlic paste - 2 teaspoons

Ingredients Serving: 4

For Marintion
Chicken 1/2 kg
Turmeric powder 1/2tsp
Red chilli powder 1/2tsp
Curd 2 tbsp
Lemon juice 2tsp
Ginger and garlic paste 1tsp
Salt 1tsp
For Masala ingredients are below:-
Poppy Seeds - 1 tablespoon
Whole black pepper - 1/2 tablespoon
Dry red chillies - 6 nos
Cinnamon stick - 2 inch
Cloves - 6 nos
Fennel seeds - 2 teaspoons
Cumin Seeds - 1/2 teaspoon
For Gravy ingredients are below:-
Oil - 4 tablespoons
Onion - 1 no, finely chopped
Curry leaves few
Tomatoes - 2 no, blended to a smooth paste
Curry leaves - 2 strings
Salt - to taste
Turmeric powder - as required
Ginger garlic paste - 2 teaspoons

Instructions

Wash chicken . Mix all the ingredients given for marinade and then mix with the chicken . Marinate it for minimum of 30 minutes to maximum of 8 hours or overnight.
Dry roast the ingredients given for roasting and make a fine powder of it after it cools down .
Heat oil in a thick bottom pan. Add curry leaves ,onion and saute until it turns translucent.
Add the ginger garlic paste given for gravy. Saute for 1-2 minutes.
Add tomato paste and cook until the oil separates from it.
Add the dry roasted and powdered spices to the gravy. Add 1/2 cup - 1 cup of water to the pan and continue heating and stir well for few minutes.
Add the chicken with its marinade. Continue cooking over a high heat, stirring constantly until the yogurt mix well with the chicken. Add salt and 1/2 cup of water. Mix well.
Cover and cook for 5-10 minutes on low flame. After 5 minutes, stir often, as it help the sauce to a creamy consistency.
Adjust the salt and serve hot.

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