Among the starter/side dishes in Andhra, the ever popular Chicken '65, the deadly Chilly Chicken and the scrumptious Chicken Roast are widely popular. Here is one more dish to tickle your taste buds. Andhra Chicken Dry. This is perhaps Andhra's answer to our Mangalorean Chicken Sukha!
I had tasted this dish long ago in Mysore where I had a neighbour Nagappa from Ananthpur who was expert in cooking and he made this dish many times in his room. I feel lucky that I found the recipe online after many years of search to find proper one.
Squeeze that generous bit of lemon and consume it. Just carries you into a feeling of total bliss!
Ingredients:
1. Broiler chicken - 1.5KG bird skin removed and cut into small pieces
2. Pepper and salt to taste
3. Lemon - 1/2
4. Ghee - 20 Ml
5. Refined Oil - 20 Ml
6. Coriander seeds - 2 Tsp
7. Cumin seeds - 1 Tsp
8. Fennel seeds(Saunf) - 2 Tsp
9. Poppy seeds - 2 Tsp
10. Cloves - 6
11. Cinnamon - 2" stick
12. Peppercorn - 1 Tsp
I had tasted this dish long ago in Mysore where I had a neighbour Nagappa from Ananthpur who was expert in cooking and he made this dish many times in his room. I feel lucky that I found the recipe online after many years of search to find proper one.
Squeeze that generous bit of lemon and consume it. Just carries you into a feeling of total bliss!
1. Broiler chicken - 1.5KG bird skin removed and cut into small pieces
2. Pepper and salt to taste
3. Lemon - 1/2
4. Ghee - 20 Ml
5. Refined Oil - 20 Ml
6. Coriander seeds - 2 Tsp
7. Cumin seeds - 1 Tsp
8. Fennel seeds(Saunf) - 2 Tsp
9. Poppy seeds - 2 Tsp
10. Cloves - 6
11. Cinnamon - 2" stick
12. Peppercorn - 1 Tsp
13. Onions - 3 Big Sliced
14. Coconut - 1/2 grated
15. Tomatoes - 3 Big chopped
16. Ginger - 2" piece
17. Garlic - 10-12 cloves
18. Coriander leaves - 25 Gms
19. Mint leaves - A handful
20. Turmeric powder - 1 Tsp
21. Kashmiri Chilli powder - 2 Tsp
22. Tamarind - extract of a small ball(Optional)
23. Curry leaves - 1 sprig
Method:
Marinate chicken pieces with pepper, salt and lemon juice for 2-3 hrs in the fridge.
Dry roast ingredients 6-12 and powder them as finely as possible.
Roast onion slices with little oil till brown.
Make two equal portions.
Grind the roasted powder and one portion of roasted onions along with ingredients 14-22 till smooth.
Heat ghee in a thick bottomed vessel. Roast the marinated chicken pieces till they are tender. Remove and keep aside.
Heat oil and fry curry leaves followed by the ground masala till oil leaves the sides and masala is well browned. Add salt to taste, add the cooked chicken pieces with its juices, mix well, cover and cook till dry and done.
Garnish with brown onions and serve with lemon wedges.
Goes well with rice, roti, phulkas, parathas, idlis, aapams or bread.
15. Tomatoes - 3 Big chopped
16. Ginger - 2" piece
17. Garlic - 10-12 cloves
18. Coriander leaves - 25 Gms
19. Mint leaves - A handful
20. Turmeric powder - 1 Tsp
21. Kashmiri Chilli powder - 2 Tsp
22. Tamarind - extract of a small ball(Optional)
23. Curry leaves - 1 sprig
Marinate chicken pieces with pepper, salt and lemon juice for 2-3 hrs in the fridge.
Dry roast ingredients 6-12 and powder them as finely as possible.
Roast onion slices with little oil till brown.
Make two equal portions.
Grind the roasted powder and one portion of roasted onions along with ingredients 14-22 till smooth.
Heat ghee in a thick bottomed vessel. Roast the marinated chicken pieces till they are tender. Remove and keep aside.
Heat oil and fry curry leaves followed by the ground masala till oil leaves the sides and masala is well browned. Add salt to taste, add the cooked chicken pieces with its juices, mix well, cover and cook till dry and done.
Garnish with brown onions and serve with lemon wedges.
Goes well with rice, roti, phulkas, parathas, idlis, aapams or bread.
2 comments:
hi want to try this dish..when to add tamarind..thks
Tamarind is included in the ingredients 15-22 in step 4 of method.
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