Traditional Andhra Style Chicken Curry With Rich Masala Gravy

Chicken curry is a regular favourite in many homes, but changing the masala can give the familiar dish a completely different taste. This traditional Andhra style version gets its flavour from freshly ground spices, fried onions and ginger garlic.

The recipe is especially suitable for a weekend lunch or family meal. The thick gravy goes well with plain rice, chapati, ragi mudde, puri and other popular accompaniments.

The key to this curry is the freshly prepared masala paste. Coriander seeds, cumin, poppy seeds, cloves, cinnamon, cardamom and cashews are ground together to create a smooth mixture. Cashews help give the gravy a thicker texture, while dry coconut can be used instead if preferred.

For one kilogram of chicken, start by cleaning the pieces properly. A small amount of salt and turmeric can be used while cleaning. Once the chicken is prepared, keep it aside while the other ingredients are arranged.

Heat four to five tablespoons of oil in a cooking pan. Add two or three slit green chillies followed by some curry leaves. Let them cook briefly so their flavour moves into the oil.

Next, add two finely chopped medium onions. This stage deserves some patience because properly cooked onions provide much of the base flavour for the curry. Cook them over medium heat until they become golden.

Once the onions are ready, add half a teaspoon of turmeric and then put in the cleaned chicken pieces. Add two tablespoons of freshly prepared ginger garlic paste and cook everything together.

Keep stirring occasionally and allow the chicken to cook in the oil for around three to four minutes. The raw smell of the ginger garlic should reduce and the outside of the chicken should begin to cook.

Meanwhile, prepare the masala paste. Take one tablespoon of coriander seeds, one teaspoon of cumin, one tablespoon of poppy seeds, ten to eleven cloves, two or three small pieces of cinnamon, four or five cardamoms and around twelve cashews.

Grind the spices and cashews once without water. Then add a little water and continue grinding until a smooth paste is formed. A fine paste generally gives the curry a smoother and richer gravy.

Once the chicken has cooked for a few minutes, add salt according to taste and around two tablespoons of chilli powder. Add the freshly ground masala paste and mix carefully so that the chicken pieces remain intact.

The mixer jar can be rinsed with a little water and that water can be added to the pan. This helps use the remaining masala while also preventing the mixture from sticking too quickly to the bottom.

Lower the heat and allow the chicken and masala to cook together for around four to five minutes. Stir occasionally and let the spices coat the chicken properly.

After this stage, add enough water to create the desired amount of gravy. For a thicker curry, use less water. If a more generous gravy is preferred for rice or other accompaniments, slightly more water can be added.

Cover the pan and cook over medium heat until the chicken becomes tender. This may take around fifteen to twenty minutes depending on the size of the pieces and the cooking method.

The curry should be checked occasionally while it cooks. Stirring gently helps prevent the masala from settling at the bottom and allows the chicken pieces to cook more evenly.

Once the chicken is fully cooked, the final seasoning can be added. Mix in one teaspoon of garam masala and some finely chopped coriander leaves. Allow the curry to cook for another minute before turning off the heat.

Letting the curry rest briefly before serving can allow the flavours to settle into the gravy. The finished dish should have a thick, aromatic masala coating the chicken pieces.

This recipe does not depend on a complicated cooking technique. Most of its flavour comes from taking enough time to brown the onions, cook the ginger garlic properly and grind the spices into a smooth paste.

The same preparation can also be adapted according to personal taste. The quantity of chilli powder can be reduced for a milder curry, while additional green chilli can be used when a stronger flavour is preferred.

For a traditional meal, the curry can be served hot with steamed rice and a simple side dish. It also works well with chapati, ragi mudde, puri and other Indian breads.

The combination of freshly ground spices, onions, ginger garlic and cashews gives this Andhra style chicken curry a distinctive homemade character. It is a simple way to bring a rich restaurant style gravy to the family table using familiar ingredients.