Andrha Chicken
Estimated Time: 1 hr 30 min
Serves 2
This fiery, flavorful chicken dish brings the heat and heart of Andhra cuisine to your plate. Tender chicken is marinated and cooked with a generous dose of Koora Karam Podi—a bold, roasted spice blend bursting with red chilies, lentils, and aromatic seeds. The result is a dry-style masala chicken that’s smoky, spicy, and deeply satisfying, with every bite coated in rich, rustic flavor. Serve it with hot rice, ghee, and cooling yogurt for a meal that’s unapologetically bold and authentically South Indian.
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Cooking Instructions
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STEP 1
Add the tumeric powder, red chili powder, 1/2 Tbsp salt, 1/2 Tbsp of garlic paste, 1 Tbsp ginger paste, lemon, yoghurt, and coriander powder to a bowl and mix well. Add the cubed chicken and cover well. Let it marinate in the refrigerator for at least 1 hour. If desired, the chicken can be marinated for up to 24 hours.
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STEP 2
In a large skillet, heat pan medium to medium high. Add the ghee, fennel seeds, chopped curry leaves, whole green chilies, chopped red onions, and the remaining 1Tbsp of salt, 1Tbsp of ginger paste and 1 Tbsp of garlic paste. Cook until the chilies are soft and the onions are translucent, about 5 minutes.
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STEP 3
Add in the marinated chicken, the Koora Karam Powder, the diced tomato, and a handful of cilantro. Cook the chicken for 4-5 minutes until the oil separates, then add 1/2 cup water. Reduce until it becomes rich and creamy.
Ingredients
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11.00 oz Chicken, Cubed
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0.50 tsp Tumeric Powder
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1.00 tsp Red Chili Powder
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1.50 tbsp Salt
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1.50 tbsp Garlic Paste
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2.00 tbsp Ginger Paste
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0.50 pcs Lemon
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0.50 cup Low-fat Yogurt
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0.50 tsp Coriander Powder
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0.33 cup Ghee
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1.00 tsp Fennel Seeds
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1.00 tbsp Curry Leaves, Chopped
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2.00 pcs Green Chilli
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1.00 cup Red Pearl Onion, Chopped
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2.00 tbsp Koora Karam Podi
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1.00 pcs Tomato, Diced
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0.25 cup Cilantro
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