Andhra Style Chicken Fry

• Marinate chicken for 30 minutes

Nutrition values are AI-estimated based on ingredients.

• 500 g chicken
• 3-4 tablespoons cooking oil
• 2 medium onions
• 2-inch cinnamon stick
• 1 bay leaf
• 5 dried thai chillies
• 2 whole green chillies
• 3 stems curry leaves
• 1 tsp Kashmiri chilli powder
• ¼ tsp ginger–garlic paste
• Salt to taste
• ½ tsp turmeric powder
• A handful of cashew nuts
• 1 black cardamom
• ½ tsp jeera
• ½ tsp pepper
• 1 tsp sabudhaniya
• 2 cardamom pods
• 5 cloves
• ¼ tsp nutmeg
• ¼ tsp mace
• 1 tsp poppy seeds
• A squeeze of fresh lemon juice

1. 1Grind all ingredients for the Andhra masala (jeera, pepper, sabudhaniya, cardamom pods, cloves, nutmeg, mace, poppy seeds) into a fine powder.
2. 2Heat 3-4 tablespoons of cooking oil in a kadai over a gas stove.
3. 3Add bay leaf, cinnamon stick, 1 black cardamom, and 5 dried thai chillies to the hot oil, then add finely chopped 2 medium onions and sauté until translucent and lightly browned.
4. 4Add the marinated chicken pieces (marinated with ginger-garlic paste, turmeric, and salt) and 1 tsp Kashmiri chili powder, then thoroughly mix.
5. 5Cover the kadai with a lid and cook the chicken on medium flame, stirring periodically and adding collected steam water from the lid to prevent drying, until partially cooked.
6. 6Once chicken is partially cooked, add a handful of cashew nuts and 3 stems of fresh curry leaves, and continue cooking uncovered until chicken starts to fry.
7. 7Add the freshly ground Andhra masala and 2 whole green chillies, along with more fresh curry leaves, mixing well.
8. 8Continue to cook, stirring occasionally, until the chicken is dry and all flavors are well combined.
9. 9Finish with a squeeze of fresh lemon juice, stir it in, and turn off the heat.
10. 10Serve the finished Andhra Style Chicken Fry hot, garnished with a lime wedge and fresh curry leaves.

These instructions are our analysis of the original video. Watch on YouTube →