Usually in Andhra recipes we wont marinate chicken before we cook. We cook it in a very low flame with some maslas in it's own juices. Amma and my MIL use to tell if you cook it in a low flame that increase the taste.They always do there cooking in a very low flame only. My MIL is no more now, she is such a great lady and fantastic cook. she is a expert in chicken biriyani, I will post the recipe soon.Coming to this chicken fry ,this is simple chicken stir fry with onion and masalas and tastes delicious with pappucharu or sambar . And here I go with the recipe.
Chicken --- 500 gms
Turmeric --- 1/2 tea sp
Red chilli powder --- 1 tea sp
Coriander powder --- 1 tea sp
Ginger garlic paste -- 1 tea sp
Salt to taste
Garam masala - 1 tea sp
Ghee -- 1 tea sp
Curry leaves --- 12 no.
Onion --- 1 big thinly sliced
fresh red or green chilies -- 3 cht in to small pieces
Oil -- 1 tab sp
Cloves --- 3
Cinnamon -- 1 inch pieces 2no.
Cardamom -- 3no.
Coriander leaves --- 1 tab sp chopped
1. Cut chicken in to medium size pieces and wash well and take it in to a heavy bottom pan and add turmeric, red chili powder, coriander powder, salt to taste and ginger garlic paste mix well and cook it in a very low flame till chicken turns soft.(don't add any water let it cook in it's own juices,if you cook in a very low flame then chicken leaves it's juices that juice is enough to cook the chicken.)
2. Now in a fry pan heat oil and ghee then add clove, cinnamon, cardamom and let them popup then add sliced onion and green or red chili pieces, curry leaves and fry till onion become soft.
3. now add cooked chicken with any juices left in that now keep flame in high and stir for 5 min. then reduce the flame and add garam masala, chopped coriander leaves and stir for few sec. and remove from heat and serve.
4. Serve hot with steamed rice and pappucharu or sambar.
Enjoy your meal.
This is my entry for THE POTLUCK - CHICKEN event hosted by Vicky Xavier at VIKI' S KITCHEN