I have already posted one version of Andhra Chicken Curry. There are so many ways the curry is made and this simple but irresistible dish is a must try.
This dish has more gravy and tastes great with pulav or Biryani. It goes well with roti/Naan too.
Preparation Time: 10 minutes
Marinate Time: 30 minutes
Cook Time: 30 minutes
Serves : 3-4
Chicken with bones : 750 gms
Red chili powder: 2 teaspoons
Turmeric: 1/2 teaspoon
Salt to taste
Oil : 1 teaspoon
Onion : 2 medium chopped finely
Tomato: 1 medium chopped
Curry leaves: 1 sprig
Ginger garlic paste: 1 tablespoon
Garam masala: 1 teaspoon
Coriander powder: 1 teaspoon
Biryani masala: 1 teaspoon
Star anise: 1 flower
Fennel seeds: 1 teaspoon
Water : 1 1/2 cups
Cilantro/ coriander leaves: To garnish
Take all ingredients listed for marinate, mix well and keep in the refrigerator for 30-40 minutes.
Heat oil in a pan and add star anise and fennel seeds. Fry for 1 minute, add curry leaves, onions and sauté till they turn translucent. Add ginger garlic paste and fry for 1 minute. Add tomatoes and cook until they turn mushy. Add all the spice powders and fry for 30 seconds.
Add chicken and fry for 4-5 minutes and add water. Close lid and cook for 20-25 minutes until the chicken is tender and done by mixing couple of times in between.
Garnish with cilantro and serve hot with pulao/biryani or roti/naan.