Andhra Pradesh

Guntur chicken

Name: Guntur chicken
Total time: 55 min
Yield: 4 servings
Cuisine: Andhra
Ingredients: 750 g curry cut pieces chicken, curry cut (bone in chicken, small pieces); 3 tbsp curd (plain yogurt, natural yoghurt); 1 1/2 tbsp ginger garlic paste; 1/2 tsp turmeric (ground turmeric); 2 1/2 tsp red chilli powder (indian red chili powder); 8 Guntur chillies dried red chilli; 2 medium finely chopped onion; 5 slit green chilli; 2 sprigs curry leaves; 2 tsp coriander powder (ground coriander); 1/2 tsp cumin seeds; 1 1/2 tsp garam masala; 3 1/2 tbsp cooking oil (vegetable oil); 1/2 cup water; 1 tbsp lemon juice; Salt, to taste; a handful coriander leaves (cilantro)

Named after chilli country, and it absolutely earns the name. Keep the curd rice close.

55 minTime

38 gProtein each

hotSpice

From chilli country3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

457kcal

38 gprotein

4 gfibre

55minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)750 g curry cut pieces

Curd (plain yogurt, natural yoghurt)3 tbsp

Ginger garlic paste1½ tbsp

Turmeric (ground turmeric)½ tsp

Red chilli powder (indian red chili powder)2½ tsp

Dried red chilli8 Guntur chillies

Onion2 medium, finely chopped

Green chilli5, slit

Curry leaves2 sprigs

Coriander powder (ground coriander)2 tsp

Cumin seeds½ tsp

Garam masala1½ tsp

Cooking oil (vegetable oil)3½ tbsp

Water½ cup

Lemon juice1 tbsp

Saltto taste

Coriander leaves (cilantro)a handful

Method

6 steps

1Marinate the chicken with curd, ginger garlic paste, turmeric, chilli powder and salt for 30 minutes.
2Soak the dried chillies in hot water for 10 minutes and grind to a smooth paste with a little of the soaking water.
3Heat the oil, splutter cumin, add the onion and fry until golden. Add the chilli paste and fry until the oil separates.
4Add the chicken with its marinade and the coriander powder. Fry on high for 5 minutes, then add the water, cover and cook on medium low until the chicken is fully cooked with no pink near the bone.
5Uncover, add the garam masala, green chillies and curry leaves, and cook on high, stirring, until the masala is thick and clings to the chicken.
6Turn off the heat, squeeze in the lemon juice and scatter the coriander.

Serve it like this

Serve in a shallow bowl with fried curry leaves and green chillies on top, with rice or rotis and curd rice to follow.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Guntur chicken

Make it your way

Ingredients

Method

Make it a meal