A rustic and spicy South Indian chicken curry with bold flavors from red chillies, curry leaves, and a special Andhra masala.
🧂 Ingredients (Serves 4)
For Marination:
500 g chicken, bone-in pieces preferred
1/2 tsp turmeric powder
Salt to taste
1 tbsp lemon juice or curd
For Curry:
2 tbsp oil (preferably peanut or sunflower oil)
1 tsp mustard seeds
1 tsp cumin seeds
1 sprig curry leaves
2–3 dry red chillies
2 medium onions, finely chopped
1 tbsp ginger-garlic paste
2 medium tomatoes, finely chopped
1/2 tsp turmeric powder
1 1/2 tsp red chilli powder (adjust to taste)
1 tsp coriander powder
1/2 tsp black pepper powder
Salt to taste
Fresh coriander for garnish
Andhra Garam Masala (Dry Roast & Grind):
1 tsp fennel seeds
1 tsp coriander seeds
1/2 tsp black peppercorns
2 cloves
1 small cinnamon stick
2 green cardamoms
Dry roast all the above spices until aromatic, cool, and grind to a coarse powder.
👩🍳 Instructions
Step 1: Marinate Chicken
In a bowl, mix chicken with turmeric, salt, and lemon juice or curd.
Let it rest for 30 minutes.
Step 2: Prepare the Masala Base
Heat oil in a heavy-bottomed pan.
Add mustard seeds, cumin seeds, dry red chillies, and curry leaves. Let them splutter.
Add chopped onions and sauté until golden brown.
Stir in the ginger-garlic paste and cook until the raw smell disappears.
Add chopped tomatoes and cook until soft and oil begins to separate.
Step 3: Spice It Up
Add turmeric, red chilli powder, coriander powder, black pepper, and salt. Mix well.
Add the marinated chicken and mix to coat with masala. Cook on high for 3–4 minutes.
Step 4: Simmer
Add 1/2–1 cup of water. Cover and cook on medium flame for 20–25 minutes or until chicken is cooked through and tender.
Add the Andhra garam masala powder and simmer for another 5 minutes.
Step 5: Finish & Serve
Garnish with fresh coriander leaves.
Serve hot with steamed rice, ghee rice, or soft chapatis.
đź’ˇ Welza Tip:
Use Welza Whole Spices to prepare a fresher and more potent Andhra-style masala at home.
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