We wanted to try something spicy but non Keralite for a change.. and thought an Andhra dish would be just the thing. That’s when we chanced upon a recipe online with appetizing pictures (Savitha’s Kitchen). Initially, though we could make out the authentic aroma of an Andhra dish, honestly the curry didn’t look too appealing. But upon putting those final masalas, OMG!!! It looked as good as the aroma:))
This curry came out so fabulously that we felt as though we were dining at Nandhini in B’lore!!! 😉 We thought we could share the recipe so that you can taste this excellent dish. Though it is spicy, you’ll still find it finger-licking good! 🙂
The recipe goes like this:
To marinate the chicken:
Chicken – 1 pound
Curd – 2 tbsp
Chilli powder – 2tsp
Salt – 1/2 tsp
A pinch of turmeric powder
To prepare the gravy:
Onion – 2 large
Tomato – 1
Ginger garlic paste – 1 tsp
Coriander powder – 1 tbsp
Cumin powder – 1 tsp
Pepper – 1 tbsp
Oil – 3 tbsp
Fennel seeds – 1 tsp
Cashews – 6 or 7 soaked in 3 tbsp warm milk
Cinnamon – 1 inch
Cloves – 3
10 curry leaves
Salt to taste
Cilantro (Coriander leaves) for garnishing
Few curry leaves
- Wash chicken well and rub with turmeric powder. Wash again (This removes the raw odour of the chicken.) Marinate chicken, with the marinade for half an hour.
- Soak the broken cashews in warm milk for about half an hour and grind it to a fine paste.
- Dry roast the cinnamon, cloves and curry leaves separately,without burning or blackening it (If so, the curry may taste slightly bitter). Once they are cooled, grind into a fine powder in the mixer grinder.
- Take a pan, add oil, splutter with fennel seeds and few curry leaves. Add the sliced onions and saute till it becomes pink.
- Add the chopped tomato and sprinkle some salt. When the tomatoes are mixed well, add the ginger garlic paste and saute till it looses its raw smell.
- Add the marinated chicken, and saute till it is cooked 80%.
- Once the chicken is cooked a bit more than halfway, add coriander powder, cumin powder, pepper powder and mix it in. Add enough water to the curry and bring it to boil.
- Now add the ground masala powder (Cinnamon,clove & curry leaves). Close the pan with a lid and allow to cook.
- Once the curry is cooked completely, add the cashew – milk paste.
- Turn the stove to low and cover the curry with the lid. Cook for 10 minutes more or until the chicken is tender.
- Garnish with cilantro and serve with roti, naan, parotta or rice.