Andhra Chicken Dry – A Spicy and Flavorful Chicken Dish

 Andhra Chicken Dry – A Spicy and Flavorful Chicken Dish

Introduction:
Andhra Chicken Dry is a popular dish from the Andhra Pradesh region of South India, known for its bold and spicy flavors. This dry version of chicken is cooked with a blend of aromatic spices, including green chilies, curry leaves, and tamarind, giving it a tangy, spicy kick. The chicken is cooked until tender and coated with a thick, flavorful masala, making it the perfect dish to serve with rice or naan.

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Ingredients:

• 500 grams of chicken (murga), cut into pieces
• 2 tablespoons oil (tel)
• 1 large onion (pyaaz), finely sliced
• 2-3 green chilies (hari mirch), slit
• 1 tablespoon ginger-garlic paste (adrak-lehsun ka paste)
• 1 teaspoon cumin seeds (jeera)
• 1/2 teaspoon turmeric powder (haldi)
• 1 teaspoon red chili powder (lal mirch powder)
• 1 teaspoon coriander powder (dhania powder)
• 1 teaspoon garam masala
• 1 tablespoon tamarind paste (imli ka paste)
• 1 teaspoon sugar (optional, for balance)
• Salt (namak) to taste
• Fresh curry leaves (kari patta) for garnish
• Fresh coriander leaves (dhaniya patta) for garnish

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Steps to Prepare Andhra Chicken Dry:

1. Cook the Chicken:

• Heat oil (tel) in a pan over medium heat. Add cumin seeds (jeera) and allow them to splutter.

• Add the finely sliced onions (pyaaz) and sauté until they turn golden brown.

• Add the ginger-garlic paste (adrak-lehsun ka paste) and green chilies (hari mirch), and sauté until the raw smell disappears.

2. Spice it Up:

• Add turmeric powder (haldi), red chili powder (lal mirch powder), coriander powder (dhania powder), and salt (namak). Stir well and cook the masala for 2-3 minutes until the oil begins to separate from the spices.

3. Cook the Chicken:

• Add the chicken (murga) pieces to the pan, ensuring they are coated with the spices. Cook on medium heat for 5-7 minutes, allowing the chicken to brown slightly.

4. Add Tamarind and Simmer:

• Add tamarind paste (imli ka paste) and sugar (if using) to the pan. Mix well and cook the chicken on low heat for another 10-12 minutes, allowing the masala to coat the chicken and the flavors to meld together.

• Stir occasionally to ensure the chicken doesn’t stick to the bottom of the pan. Add a little water if necessary to keep the chicken moist, but allow the dish to remain dry.

5. Garnish and Serve:

• Once the chicken is cooked and the masala has thickened, remove from the heat.

• Garnish with fresh curry leaves (kari patta) and coriander leaves (dhaniya patta).

• Serve hot with steamed rice, roti, or naan.

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Tips:

• For extra heat, you can increase the number of green chilies or add red chili flakes.

• The tamarind adds a tangy flavor, but you can adjust the amount according to your taste.

• You can also add a few crushed black peppercorns for a spicier kick.

Enjoy the spicy and flavorful Andhra Chicken Dry, a perfect dish for those who love bold, vibrant flavors!