Chicken Gravy - Andhra Style 3 methods

ANDRA CHILLI CHICKEN 1

Ingredients
2 kg of chicken pieces ,100 gms ginger-garlic paste ,2 tsp garam masala powder (clove, cinnamon, cardamom and shajeera) ,500 gms cooking oil ,2 tbsp salt ,2 tsp turmeric powder ,8 green chillies ,2 sprigs of coriander
2 sprigs of spear mint
Method Marinate the chicken pieces in garam masala, salt, turmeric and ginger-garlic paste for 10 minutes. Heat the oil and fry the chicken pieces. Sprinkle the chopped coriander and mint leaves on the chicken pieces and cook for 15 minutes. Add the grinded green chillies. Turn off the heat after 10 minutes.
Try this..

this recipe comes from nagarjuna residency ,which makes real andhra style chilli chicken.Take a kilo of chicken and cut into bite sized pieces,clean and dry. you will need a handful of green chilly which should be crisp and smash this coarsely ,till they break up into two to three pieces. add these chilly to the chicken with about 4 spoon of green chilly sauce, one egg beaten,a little salt and a cup of water. mix the ingredients and cook on a very low flame in a heavy bottom vessel stirring constantly.otherwise the egg will scramble and that is not how it should be.keep turning the chichken till the chichken is cooked.you may add a little oil if necessary.I hope you like it.

Andhra Chilli Chicken 2

Ingredients
Chicken 1 medium sized ,Salt to taste ,Lemon juice 4 tbsps,Ginger Two 1-inch pieces ,Garlic 6-8 cloves
Red chillies whole 8-10 ,Rice 2 tbsps. ,Yogurt 1/2 cup ,Curry leaves 8-10 ,Coriander leaves 1/2 cup
Refined flour1/4 cup ,Groundnut oil 1/4 cup
Method of Preparation
Clean, wash and cut chicken into four pieces (two legs and two breasts). Make four to five, half-inch deep, slits on the chicken pieces. Apply salt and two tablespoons lemon juice and keep aside.
Peel ginger, garlic and grind with curry leaves, whole red chillies and rice to a smooth paste by adding the remaining lemon juice. Blend this paste into yogurt and whisk well to a smooth consistency. Add salt to taste.
Apply this yogurt mixture liberally on the chicken pieces and leave to marinate for four to six hours, preferably in the refrigerator. Clean, wash and finely chop fresh coriander leaves.
Heat oil in a pan, roll the marinated chicken in refined flour, shake the excess flour and shallow fry. Cook for one minute, turn over the chicken pieces and cook for another minute.
Reduce heat and cook for five to six minutes, turning the chicken pieces frequently for uniform cooking. Remove and drain the chicken.
Transfer the chicken to a shallow pan and keep on medium heat. Sprinkle chopped coriander leaves, two tablespoons water and cover with a fitting lid. Reduce heat and cook for five minutes on low heat or until the chicken is completely cooked.
 

chicken-1/2 kg ,green chillies - 10 ,ginger-garlic paste-2 tsp ,coriander & mint - a few leaves ,vinegar-1 tbsp
cloves-3 ,cinnamon-1 small piece ,salt-to taste ,
grind chilies,ginger-garlic, coriander, mint,vinegar and salt.
add paste to chicken and marinate 2 hrs,heat oil. add cloves and cinnamon. ,add chicken to oil and cook till done.

Andhra pradesh chicken :

1 chicken ~ skin and chop into 10 pieces
Make the following masala with
Juice of 1 lemon ,2 raw eggs ,1.5 tab Kasmiri red chilli powder (or to taste) ,1.5 tab ginger & garlic paste
2 tea ground cumin ,1 tea tumeric ,1 tea methi ~ dried fengreel leaves ,1 tea garam masala ,salt to taste
Process masala to paste.
Marinate chicken pieces for an hour or more ~ (preferably overnight in fridge)
Heat oil in khari or wok to around 180c/350f (a cube of bread will brown in 45 seconds at this temp)
Take chicken pieces from marinade and drain. Add to oil one at a time. Do this slowly to prevent oil temp from dropping.
Fry for 15-20 minutes till crisp outside, and juices run clear.
Drain on kitchen paper. Sprinkle with chaat masala and coriander. Serve with fragrant saffron rice, saag alloo, naan, tamarind chutney.
Please enjoy. Namaste.