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A fiery and aromatic dry chicken dish from Andhra Pradesh, famous for its intense heat from Guntur chilies. Tender chicken pieces are marinated and pan-fried with a bold spice blend, creating a perfect appetizer or side dish.
For 4 servings
Prepare the Spice Paste
Marinate the Chicken
Sauté Aromatics
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A fiery and aromatic dry chicken dish from Andhra Pradesh, famous for its intense heat from Guntur chilies. Tender chicken pieces are marinated and pan-fried with a bold spice blend, creating a perfect appetizer or side dish.
This andhra recipe takes 50 minutes to prepare and yields 4 servings. At 392.66 calories per serving with 30.38g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Cook the Chicken
Finish and Serve
To reduce the heat, use half the amount of Guntur chilies and replace the other half with de-seeded Kashmiri red chilies, which provide color without intense heat.
For a slightly saucier version, add 2 tablespoons of thick curd (yogurt) to the marinade. This will create a semi-dry consistency where the masala clings to the chicken.
Add a tablespoon of cashew paste along with the spice paste during marination. This will add a subtle richness and creaminess to balance the spice.
Chicken is a high-quality lean protein, crucial for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The capsaicin found in Guntur chilies is known to temporarily boost metabolism and increase fat burning, which can contribute to weight management.
This recipe uses spices like turmeric, ginger, and garlic, which are packed with powerful anti-inflammatory and antioxidant compounds that help combat oxidative stress in the body.
The dish gets its signature intense heat from Guntur red chilies, a specific variety of chili from the Guntur district of Andhra Pradesh, which is renowned for its spiciness.
It is a good source of protein from the chicken. However, it is prepared with a significant amount of oil and salt, making it high in calories and sodium. It is best enjoyed in moderation as part of a balanced meal.
One serving of Guntur Chicken Fry contains approximately 380-450 calories, depending on the amount of oil used and the cut of chicken.
Absolutely. You can reduce the number of Guntur chilies or substitute them with a milder variety like Kashmiri red chilies, which will provide a vibrant red color with much less heat.
It's a versatile dish. Serve it as a standalone appetizer with onion rings and lemon wedges, or as a side dish with traditional South Indian meals like sambar rice, rasam rice, or plain rice with dal.
Yes, you can use bone-in chicken pieces. They add more flavor to the dish, but you will need to increase the cooking time by about 10-15 minutes to ensure the chicken is cooked through to the bone.