Wednesday, March 11, 2015

Nilgiri Style Chicken(Chicken Andhra)

Recipe web page link:

Ever since I tasted Chicken Andhra at Sweekar and Nisarga Restaurants near Urva market Mangalore, I wanted to make that curry at home. Meena followed foodfood channel on TV and made this dish the other day. 

What better recipe can we ask for, when super chef Sanjeev Kapoor has presented it so perfectly!
This is a healthy delicious curry with greens fit for summer, easy on the digestive system, at the same time full of vitamins and calcium. It is tasty as well, but the recipe has mentioned use of minimum green chillies, whereas we like it more spicy. Hence we garnished the curry with a few roasted slit green chillies and relished the curry with hot phulkas. Squeeze in some lemon as well. It adds to taste. I had Presto Green Chilli pickle that I mixed in while eating the curry with rice for more tangy and hot feeling!

Chicken cut into medium sized pieces with bone - 750 Grams
Onions - 2 medium
Oil - 2 Tablespoons
Cloves - 4-5 
Ginger-garlic paste - 1 Tablespoon
Turmeric powder - 1/4 Teaspoon
Coriander powder - 1 Teaspoon
Salt - To taste
Yogurt - 6 Tablespoons
Red capsicum - A few thin strips for garnishing
Ginger - A few thin strips for garnishing

For the paste: 
Spinach blanched - 1 medium bunch
Fresh mint leaves roughly chopped - 1/2 bunch(A handful)
Fresh coriander leaves roughly chopped - 1/2 bunch(A handful)
Green chillies roughly chopped - 2 
Fennel seeds (saunf) - 1 teaspoon
Scraped fresh coconut - 1 cup
Put spinach, mint leaves, coriander leaves, green chillies, fennel seeds and coconut with a little water in a mixer jar and grind to a fine paste.
Finely chop onions. 
Heat oil in a deep non-stick pan, add cloves and onions and sauté for a minute. Add ginger-garlic paste, turmeric powder, coriander powder, chicken and salt and mix well. 
Cover and cook for 10-15 minutes. 
Add the ground paste and mix well.
Add yogurt and mix well. 
Cover and cook on medium heat for 10 minutes. 
Transfer into a serving bowl and serve hot garnished with red capsicum and ginger strips.

Our variation:
1. Since we didn't have red capsicum in store, we garnished the curry with browned half chopped onion and 3-4 roasted slit green chillies.

2. The recipes mentions 2 green chillies in the masala paste but we added 4. Still the masala was not spicy. Adjust chillies according to your taste.

Chef Sanjeev Kapoor shows step by step method in this video

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