Andhra Guntur Spicy Chicken Curry Recipe: Vaammo..Taggedey le !!

 Andhra Guntur Spicy Chicken Curry Recipe:

Hey foodies!

Are you in the mood for a spicy and flavorful chicken curry? Then you have come to the right place! Today, I'm going to share with you an amazing recipe for Andhra Guntur Spicy Chicken Curry that will make your taste buds dance with joy.

This recipe is perfect for those who love spicy food and want to try out a new and exciting dish. It's also great for those who are looking to impress their family and friends with their cooking skills.

To make this dish, you'll need some basic ingredients that you can easily find in your local grocery store. The most important ingredient is, of course, the chicken. You can use bone-in or boneless chicken, whichever you prefer. I recommend using bone-in chicken as it adds more flavor to the dish.

The key to making this curry flavorful is the masala paste. We'll be making it from scratch using some whole spices and dried red chilies. Don't worry, it's super easy to make and adds a lot of depth to the curry.

Pk Let's Start !!

Ingredients:

• 500g chicken pieces (bone-in preferred)
• 2 medium-sized onions, finely chopped
• 3-4 medium-sized tomatoes, finely chopped
• 1 tbsp ginger-garlic paste
• 2 tbsp oil
• Salt to taste

For the masala paste:

• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp black peppercorns
• 4-5 dried Red chillies (adjust as per your spice level)
• 1/2 tsp turmeric powder
• 2-3 cloves
• 1 inch cinnamon stick
• 1 cardamom pod

For tempering:

• 1 tsp mustard seeds
• 1 tsp cumin seeds
• A few curry leaves
• 1 dried red chilli

Instructions:

1. Dry roast all the ingredients mentioned under "masala paste" until fragrant. Let them cool down and then grind them into a fine powder.

2. Heat oil in a pan and add mustard seeds. Once they start crackling, add cumin seeds, curry leaves, and dried red chilli.

3. Add finely chopped onions and fry until golden brown. Then add ginger-garlic paste and fry for another minute.

4. Add finely chopped tomatoes and cook until they turn mushy and oil starts to separate from the mixture.

5. Add the ground masala paste and salt. Mix well and fry for 2-3 minutes.

6. Add chicken pieces and mix well so that the masala coats the chicken pieces evenly.

7. Add 1-2 cups of water and mix well. Cover and cook for 20-25 minutes until the chicken is cooked through and the gravy has thickened.

8. Garnish with chopped coriander leaves and serve hot with steamed rice or roti.

Tips:

• For boneless chicken, reduce the cooking time by 5-10 minutes.
• You can also add coconut paste or cashew paste to the gravy for a richer taste.
• Adjust the amount of dried red chillies as per your spice level. You can also use Kashmiri red chilli powder for a milder version of this dish.
• Make sure to roast the masala ingredients well to enhance the flavor of the dish.
• You can marinate the chicken with some turmeric, chilli powder, and salt for 30 minutes before cooking to enhance the flavor.

Things to Avoid:

• Do not overcook the chicken as it may turn rubbery and tough.
• Do not skip the tempering step as it adds a lot of flavor to the dish.
• Do not add too much water initially as the chicken releases its own juices during cooking.

I hope you find this recipe helpful. Let me know in the comments if you try it out!