A fiery and aromatic chicken curry from the heart of Andhra Pradesh. Tender chicken pieces are simmered in a rich gravy made with a freshly ground masala of coconut, poppy seeds, and warm spices. This dish is a true celebration of bold South Indian flavors.
Prep20 min
Cook40 min
Servings4
Serving size: 1 cup
400cal
39gprotein
19gcarbs
20g
Ingredients
600 g Chicken (Bone-in, cut into 2-inch pieces)
0.25 cup Curd (Full-fat, for marinade)
0.75 tsp Turmeric Powder (Divided for marinade and curry)
2 tsp Red Chili Powder (Preferably Guntur chili for authentic heat, divided)
2 tbsp Ginger Garlic Paste (Divided for marinade and curry)
Fragrant basmati rice cooked to fluffy perfection with whole spices and rich, nutty ghee. This South Indian classic, also known as Neychoru, is garnished with fried cashews and raisins for a touch of sweetness and crunch. A truly elegant and simple dish.
A refreshing and simple Indian yogurt dip made with crunchy onions and mild spices. This cooling side dish is the perfect accompaniment to spicy biryanis, pulaos, and kebabs, ready in just 10 minutes.
Aromatic Kodi Kura with fluffy ghee rice and creamy raita. The ultimate comfort food that's energy-giving!
This andhra dish is perfect for dinner. With 986.5699999999999 calories and 50.730000000000004g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 pcs Cloves
3 pcs Green Cardamom Pods
1 tsp Fennel Seeds
3 tbsp Vegetable Oil
1 tsp Mustard Seeds
10 pcs Curry Leaves
2 pcs Onion (Medium, finely chopped)
3 pcs Green Chilies (Slit lengthwise)
2 pcs Tomatoes (Medium, pureed)
1.5 tsp Coriander Powder
1.5 cup Water (As needed for gravy)
0.5 tsp Garam Masala
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with curd, 0.5 tsp turmeric powder, 1 tsp red chili powder, 1 tbsp ginger-garlic paste, and 0.5 tsp salt.
Mix thoroughly to ensure each piece is evenly coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2
Prepare the Masala Paste
Heat a small, dry pan over low-medium heat. Add the dried coconut, poppy seeds, cinnamon stick, cloves, cardamom pods, and fennel seeds.
Dry roast for 2-3 minutes, stirring constantly, until they become fragrant and the coconut turns a light golden brown. Do not let them burn.
Remove from heat and let the mixture cool completely.
Transfer the cooled spices to a grinder and blend into a fine powder. Add 3-4 tablespoons of water and grind again to form a smooth, thick paste.
3
Sauté the Aromatics
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter.
Add the curry leaves and slit green chilies. Sauté for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 10-12 minutes, stirring frequently, until they are deep golden brown. This step is crucial for the flavor and color of the gravy.
4
Build the Gravy Base
Add the remaining 1 tbsp of ginger-garlic paste and sauté for 1 minute until the raw aroma disappears.
Pour in the tomato puree. Cook for 5-7 minutes, stirring, until the puree thickens and you see oil separating from the sides of the mixture.
Add the remaining 0.25 tsp turmeric powder, 1 tsp red chili powder, coriander powder, and 1 tsp salt. Mix well and cook for another minute.
5
Cook the Chicken and Masala
Add the marinated chicken to the pan. Increase the heat to high and sauté for 5-7 minutes, stirring occasionally, until the chicken is sealed and lightly browned on all sides.
Add the prepared ground masala paste. Stir well to coat the chicken and cook for 3-4 minutes until the paste is fragrant and well-cooked.
6
Simmer the Curry
Pour in 1.5 cups of water and stir everything together. Bring the curry to a rolling boil.
Reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes, or until the chicken is tender and cooked through.
Stir occasionally to prevent the gravy from sticking to the bottom of the pan.
7
Finish and Serve
Once the chicken is cooked and the gravy has thickened to your desired consistency, turn off the heat.
Stir in the garam masala and fresh lemon juice.
Garnish with freshly chopped coriander leaves and serve hot with steamed rice, bagara rice, or roti.
Servings
4
Serving size: 1.5 cups
513cal
8gprotein
83gcarbs
16gfat
Ingredients
2 cup Basmati Rice (long grain)
4 tbsp Ghee
1 pcs Onion (large, thinly sliced)
3.5 cup Water (hot)
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (slightly crushed)
1 pcs Bay Leaf
1 pcs Star Anise (optional)
12 pcs Cashew Nuts (whole or halved)
1 tbsp Raisins (golden)
1.5 tsp Salt
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Basmati Rice
Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch.
Soak the rinsed rice in fresh water for at least 30 minutes. This helps the grains elongate and cook evenly.
After soaking, drain the rice completely in a colander and set it aside.
2
Fry the Garnishes
Heat 2 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and continue to fry for about 30 seconds until they plump up. Be careful not to burn them.
Remove the fried cashews and raisins with a slotted spoon and set them aside for garnish.
3
Sauté Aromatics and Rice
In the same pot, add the remaining 2 tbsp of ghee.
Once hot, add the whole spices: cinnamon stick, cloves, green cardamom, bay leaf, and star anise. Sauté for 30-40 seconds until they release their aroma.
0.25 tsp Kashmiri Red Chili Powder (Optional, for color)
Instructions
1
In a medium-sized mixing bowl, add the chilled curd. Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps. If the curd is too thick, you can add 1-2 tablespoons of milk or water to achieve a slightly thinner consistency.
2
Add the finely chopped red onion, green chili, and fresh coriander leaves to the whisked curd.
3
Sprinkle in the roasted cumin powder, chaat masala, kala namak (black salt), sea salt, and Kashmiri red chili powder (if using). Gently fold all the ingredients together until they are just combined. Avoid over-mixing to keep the onions crunchy.
4
Taste the raita and adjust the seasonings if necessary. You may want to add more salt for flavor or a pinch of sugar to balance the tanginess of the curd.
5
For the best flavor, cover the bowl and chill the raita in the refrigerator for at least 15-20 minutes. This allows the flavors to meld. Serve cold as a refreshing side with biryani, pulao, kebabs, or stuffed parathas.
Add the thinly sliced onions and sauté for 5-7 minutes until they become soft and golden brown.
Add the drained rice to the pot. Gently sauté for 2 minutes, ensuring the grains are well-coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Rice
Pour in 3.5 cups of hot water and 1.5 tsp of salt. Stir gently just once to combine.
Bring the water to a rolling boil over high heat.
For Pot Method: Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and cook for 15-18 minutes, or until all the water is absorbed.
For Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
5
Rest, Garnish, and Serve
Once cooked, let the rice rest, covered and undisturbed, for 10 minutes. This step is crucial for firm, separate grains.
After resting, gently fluff the rice with a fork to separate the grains.
Garnish with the fried cashews, raisins, and freshly chopped coriander leaves.
Serve hot with your favorite curry, korma, or dal.
