A fiery and aromatic dry chicken dish from Andhra Pradesh, where tender chicken pieces are stir-fried with a freshly ground spice blend, curry leaves, and green chilies. It's a perfect spicy appetizer or side dish.
Prep20 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 serving
533cal
42gprotein
18gcarbs
Ingredients
600 g Chicken Thighs (Boneless and skinless, cut into 1.5-inch pieces)
1.5 tbsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Use a hot variety like Guntur for authenticity)
2 tbsp Lemon Juice (Freshly squeezed)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Seeds (For the fresh masala powder)
1 tsp Cumin Seeds (For the fresh masala powder)
1 tsp Black Peppercorns (For the fresh masala powder)
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Andhra Chicken Fry, Vegetable Sambar and Steamed Basmati Rice
Crispy, perfectly spiced Andhra Chicken Fry with fiber-rich sambar and fluffy rice. Pure comfort food!
This andhra dish is perfect for dinner. With 1102.31 calories and 59.029999999999994g of protein per serving, it's a nutritious choice for your meal plan.
34gfat
4 pcs Cloves (For the fresh masala powder)
1 inch Cinnamon Stick (For the fresh masala powder)
7 pcs Dried Red Chilies (Preferably Guntur chilies, adjust for spice preference)
4 tbsp Vegetable Oil (Sesame or groundnut oil can also be used)
2 pcs Onion (Medium-sized, thinly sliced)
4 pcs Green Chilies (Slit lengthwise)
15 pcs Curry Leaves (Fresh leaves)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Fresh Fry Masala
Place a small, dry pan over low-medium heat.
Add the coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, and dried red chilies.
Dry roast for 2-3 minutes, stirring constantly, until the spices release a rich aroma. Be careful not to burn them.
Remove the spices from the pan and let them cool down completely.
Once cooled, grind them into a coarse powder using a spice grinder or blender. Set this fresh masala aside.
2
Marinate the Chicken
In a large mixing bowl, combine the chicken pieces with ginger-garlic paste, turmeric powder, red chili powder, lemon juice, and salt.
Mix thoroughly with your hands to ensure the chicken is evenly coated.
Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or for a deeper flavor, refrigerate for up to 4 hours.
3
Sauté and Cook the Chicken
Heat oil in a heavy-bottomed pan or kadai over medium-high heat.
Add the sliced onions and sauté for 6-8 minutes until they turn soft and golden brown.
Add the marinated chicken to the pan, spreading it in a single layer. Avoid overcrowding; cook in batches if necessary.
Cook for 12-15 minutes, stirring occasionally, until the chicken is cooked through and most of its moisture has evaporated. The pieces should start to brown and fry in the released oils.
4
Add Masala and Finish the Fry
Add the slit green chilies and fresh curry leaves to the pan. Sauté for 1 minute until the curry leaves turn crisp and fragrant.
Sprinkle the freshly ground fry masala powder over the chicken.
Mix well, ensuring all chicken pieces are evenly coated with the spice blend.
Continue to stir-fry on medium-high heat for another 3-5 minutes until the raw smell of the masala is gone and the chicken is well-roasted and dry.
5
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve hot as an appetizer or as a side dish with steamed rice and sambar or rasam.
4
Serving size: 1 cup
307cal
13gprotein
47gcarbs
9gfat
Ingredients
1 cup Toor Dal (rinsed thoroughly)
0.5 tsp Turmeric Powder
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.