Andhra Chicken Curry

Here’s a traditional Andhra-style spicy chicken curry recipe scaled for 2 people, with equipment, prep time, and cooking time clearly listed.

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Andhra Chicken Curry 

A fiery, aromatic chicken curry from the Andhra region known for its bold use of chillies and earthy spices.

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Equipment Needed

• Heavy-bottomed kadai or pot

• Mixer grinder

• Cutting board & knife

• Measuring spoons

• Spatula

• Small bowl for spice mixes

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Timings

• Preparation Time: 15 minutes

• Cooking Time: 35–40 minutes

• Total Time: ~50–55 minutes

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Ingredients

For the Chicken

• Chicken (bone-in preferred) – 300–350 g

For the Marinade

• Turmeric – ¼ tsp

• Red chilli powder – 1 tsp (adjust to spice level)

• Salt – ½ tsp

• Ginger–garlic paste – 1 tsp

For the Masala Paste

• Onions – 1 medium, sliced

• Tomatoes – 1 small

• Green chillies – 1–2

• Ginger – ½ inch

• Garlic – 3–4 cloves

Dry Masala (to roast)

• Coriander seeds – 1 tbsp

• Cumin seeds – ½ tsp

• Black peppercorns – ¼ tsp

• Dry red chillies – 2

• Poppy seeds (optional) – 1 tsp

• Grated coconut (optional) – 1 tbsp

For Tempering

• Oil – 2 tbsp

• Mustard seeds – ½ tsp

• Curry leaves – 1 sprig

• Whole red chilli – 1

• Bay leaf – 1

• Cinnamon – ½ inch

• Cloves – 2

Other

• Salt to taste

• Water – ½ to 1 cup, depending on gravy thickness

• Coriander leaves – for garnish

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Preparation Steps

1. Marinate the chicken (optional but recommended)

1. Mix chicken with turmeric, salt, red chilli powder, and ginger–garlic paste.

2. Rest for 10–15 minutes while preparing the masala.

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Cooking Steps

2. Prepare the Andhra masala

1. In a small pan, dry roast:

   • coriander seeds, cumin, peppercorns, dry red chillies, poppy seeds, coconut

2. Roast until fragrant (2–3 minutes).

3. Add sliced onions, sauté until golden.

4. Add tomatoes, garlic, ginger, and green chillies. Cook until soft.

5. Let cool, then grind into a smooth paste with minimal water.

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3. Cook the Chicken

1. Heat oil in a kadai.

2. Add mustard seeds; when they splutter, add curry leaves, red chilli, cloves, bay leaf, and cinnamon.

3. Add the ground masala paste and sauté for 5–7 minutes until oil starts to separate.

4. Add the marinated chicken pieces and mix well to coat.

5. Cook on medium heat for 8–10 minutes, stirring occasionally.

6. Add ½–1 cup of water depending on how thick you want the gravy.

7. Cover and cook for 20–25 minutes until chicken is fully done and tender.

8. Adjust salt, simmer for 2–3 minutes, and turn off the flame.

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Garnish

Sprinkle freshly chopped coriander leaves.

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Serving Suggestions

Serve hot with:

• Steamed rice

• Ghee rice

• Andhra-style pappu

• Chapati or parotta