Guntur Chicken Fry

Instructions

1. 1

   Prepare the Spice Paste

   • Soak the Guntur red chilies in 1/4 cup of hot water for 15 minutes. This will soften them and make grinding easier.
   • In a small blender or grinder, combine the soaked red chilies (along with their soaking water), chopped ginger, and garlic cloves.
   • Grind to a coarse, thick paste. Set aside.
2. 2

   Marinate the Chicken

   • In a large bowl, combine the chicken pieces, the prepared spice paste, turmeric powder, coriander powder, cumin powder, and salt.
   • Add half of the lemon juice (1 tbsp).
   • Mix thoroughly until every piece of chicken is evenly coated. Cover and let it marinate for at least 1 hour, or up to 4 hours in the refrigerator for best results.
3. 3

   Sauté Aromatics

   • Heat oil in a heavy-bottomed pan or kadai over medium-high heat.
   • Once the oil is hot, add the curry leaves and slit green chilies. Sauté for about 30 seconds until they splutter and become fragrant.
   • Add the thinly sliced onions and fry for 6-8 minutes, stirring occasionally, until they turn deep golden brown.
4. 4

   Cook the Chicken

   • Add the marinated chicken to the pan. Increase the heat to high and sauté for 4-5 minutes, stirring continuously to sear the chicken on all sides.
   • Reduce the heat to medium-low, cover the pan with a lid, and cook for 15-20 minutes. Stir every 5 minutes to prevent sticking. The chicken will cook in its own juices.
   • Remove the lid once the chicken is tender and fully cooked (internal temperature reaches 74°C / 165°F).
5. 5

   Finish and Serve

   • Increase the heat to medium-high again. Stir-fry the chicken for 3-5 minutes, until all the moisture has evaporated and the masala coats the chicken pieces, creating a dry texture.
   • Turn off the heat. Sprinkle the garam masala and the remaining 1 tbsp of lemon juice over the chicken. Mix well to combine.
   • Garnish with freshly chopped coriander leaves.
   • Serve hot as a fiery appetizer or as a side dish with sambar rice or rasam rice.