Spicy Andhra Style Chicken Curry - Andhra Style Chicken Masala Curry - Spicy Chicken Gravy.

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Spicy Andhra Style Chicken Curry | Andhra Style Chicken Masala Curry | Spicy Chicken Gravy | Andhra Chicken Curry | Spicy Chicken Curry | Andhra Chicken Gravy Recipe | Spicy Andhra Chicken Curry Recipe
Ingredients for Andhra Style Chicken Masala Curry:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Chicken, curry cut pieces -500 gms
For the Masala paste:
Onion, thick slices - 2 small onions (120 gms)
Tomatoes, thick slices- 2 medium (150 gms )
Ginger chopped- 1 inch (10 gms)
Garlic cloves - 8 nos ( 12 gms)
Salt-pinch
Red Chilli powder-1/2 tsp

Tempering:
Green cardamom- 3
Cloves- 4
Cinnamon- 1 small
Green chillies - 4-5 cut into two
Mint leaves -1/4 cup (4-5 gms)
Spice Powders:
Turmeric powder-1/4 tsp
Red Chilli powder -1 tsp
Kashmiri Chilli Powder- 2 tsp
Coriander powder-1 tsp
Kasuri Methi (not roasted) - 2 tsp
Dry roasted and crushed Kasuri methi-1/2 tsp
Garam Masala powder- 3/4 tsp at the end
Other Ingredients:
Oil-4 tbsp + 2 tbsp for frying masala
Salt -1 tsp + pinch for seasoning
Coriander leaves, fine chopped -3-4 tbsp

Preparation :

Cut the onion and tomatoes into thick slices. Peel and chop the ginger. Also peel the garlic.
Take out mint leaves and cut the green chillies.
Dry roast 1 tsp of the kasuri methi to be used as garnish at the end.
Fine chop the coriander leaves to be used as garnish.
Making the masala paste:
Heat 2 tbsp oil and add the sliced onion. Sauté on medium heat for around 3 mins till little soft and then add the chopped ginger and garlic.
Fry on medium heat for another minute and then add the sliced tomatoes. Add a pinch of salt.
Mix and sauté on medium heat for around 2-3 mins till soft. Switch off heat and remove on to a plate to cool.
Once cooled, blend it into a smooth paste.
Process:
Heat 4 tbsp oil and add the whole spices for tempering.
Give a stir and then add the slit green chillies and mint leaves.
Stir for a minute and then add the masala paste.
Fry on medium heat for around 3 mins and then add the chicken pieces.
Mix and fry on medium heat for around 3-4 mins till oil separates.
Now add the spice powders, kasuri methi and salt & mix well.
Cook on medium heat for around 5 mins till oil separates. Continue to cook on low heat for another 2 mins
Now add around 300 ml water, mix and cover & cook on low heat for around 15 mins.
Once chicken is tender and oil separates, add the dry roasted and crushed kasuri methi & garam masala powder & simmer for 2-3 mins.
Garnish with chopped coriander leaves.
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