Guntur Chicken Fry

Name: Guntur Chicken Fry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: andhra
Ingredients: 600 g chicken (bone-in, cut into small curry pieces); 2 pcs onion (medium, thinly sliced); 3 pcs green chili (slit); 2 tbsp ginger-garlic paste; 12 pcs curry leaves; 2 tsp red chili powder (preferably Guntur style for authentic heat); 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp cumin seeds; 1 pinch black pepper (freshly crushed); 0.5 tsp garam masala; 0.5 tsp salt; 1 tbsp lemon juice; 2 tbsp oil; 0.5 cup water (to help cook the chicken); 2 tbsp cilantro (chopped, for garnish)

RATING

4.4/5(87)

TASTE SCORE

9/10

This fiery Andhra-style chicken fry is packed with bold chili heat, black pepper, curry leaves, and plenty of onion. The chicken cooks down with spices until it turns tender, glossy, and deeply flavorful with a dry masala coating.

PREP

20m

COOK

35m

SERVES

1 KATORI

319 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Marinate the chicken.
1.Place the chicken in a bowl.
2.Add red chili powder, turmeric powder, coriander powder, black pepper, garam masala, salt, and lemon juice.
3.Mix well so the chicken is evenly coated.
4.Set aside for 15 minutes.
TIPSmall bone-in pieces stay juicier and pick up the masala better than large cuts.
saute · ~10 min
Cook the onions and spices.
1.Heat oil in a wide pan over medium heat.
2.Add cumin seeds and let them sizzle for a few seconds.
3.Add curry leaves and green chili.
4.Add sliced onion and cook until lightly golden, 6 to 8 minutes.
5.Add ginger-garlic paste and cook until the raw smell disappears, about 1 minute.
TIPUse medium heat here so the onions brown evenly without burning.
saute · ~7 min
Add the chicken and coat it in the masala.
Add the marinated chicken to the pan and cook on medium-high heat for 5 to 7 minutes, stirring often, until the pieces lose their raw color and the masala starts clinging to them.
simmer · ~18 min
Cover and cook until tender.
Pour in the water, mix well, cover, and cook on low heat for 15 to 18 minutes until the chicken is cooked through and tender. Stir once or twice so the masala does not catch at the bottom.
TIPChicken is done when the juices run clear and the thickest piece is no longer pink inside.
saute · ~8 min
Fry until the masala turns dry.
Remove the lid and cook on medium heat for 6 to 8 minutes, stirring regularly, until the moisture dries up and the masala coats the chicken in a thick, spicy layer.
garnish
Finish with cilantro.
serve
Serve hot.
Serve the Guntur Chicken Fry hot as a spicy side with rice, rasam, or roti.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a wide pan, not a deep pot, so the final moisture evaporates quickly and the masala turns dry instead of stewy.
2
Slice the onions thin and cook them only to light golden; very dark onions can make the fry taste bitter with Guntur chili.
3
Stir well during the last frying stage, because the reduced masala can catch on the bottom once the water is gone.
4
If the chicken starts releasing too much liquid, cook uncovered for a few extra minutes before adding any more water.
5
Freshly crush the black pepper just before adding for a sharper finish that stands up to the red chili heat.
6
Rest the cooked fry for 5 minutes before serving so the dry masala clings better to the chicken pieces.
7
This dish reheats well; warm it in a pan rather than a microwave to bring back the glossy, roasted masala coating.