Ingredients
Ingredients
Chicken – 500 g, cleaned and cut
Onion – 2 medium, chopped
Tomato – 2 medium, chopped
Ginger-garlic paste – 1 tbsp
Green chilies – 2–3, slit
Red chili powder – 1–2 tsp (adjust)
Turmeric – ½ tsp
Coriander powder – 1 tsp
Garam masala – ½ tsp
Curry leaves – few
Oil – 3–4 tbsp
Salt – to taste
Water – 1–1.5 cups
Fresh coriander – for garnish
Execution
1. Sauté Base
Heat oil → add curry leaves, onions, and green chilies.
Sauté till onions turn golden.
Add ginger-garlic paste → fry 1–2 mins.
Add tomatoes → cook until soft.
2. Add Spices
Add turmeric, red chili powder, coriander powder → sauté 1–2 mins.
3. Cook Chicken
Add chicken pieces → sauté 5–6 mins until lightly browned.
Add water → cover and simmer 15–20 mins until chicken is cooked and tender.
4. Finish
Sprinkle garam masala → cook 2 mins.
Garnish with fresh coriander.
5. Serve
Serve hot with steamed rice, biryani, or roti.
Additional tips
Use fresh chicken for the juiciest curry.
Adjust red chili powder and green chilies according to heat preference—Andhra style is usually spicy.
Simmer on medium-low flame to let spices fully blend with chicken.