Andhra Chicken

[email protected] (MEHNAZ KAPADIA, Mangalore)
July 25, 2013


For the marinade:

Chicken - 1 kg

Yogurt- 2 cups

Ginger garlic paste - 3 tbsp

Red chilli powder - 3 tbsp ( we love spicy food) :p

Salt to taste

Red food color- A pinch

To Saute:

Onions - 4 small

Chopped Ginger - 1''

For the masala:

Whole Coriander - 2 tsp

Cumin Seeds - 1 tsp

Fennel - 1 tsp

Poppy paste -3 tsp


1. To marinate chicken, wash and cut the chicken to the desired size. Add in yoghurt, Ginger Garlic paste, salt and chilli powder, red food color and refrigerate for an hour. ( The longer, the better)!

2. Heat oil in a kadai and saute the chopped onions until light brown. Add in the chopped ginger and saute for a few mins. Add in the chicken marinade. Cook the chicken for around 20 mins with the lid on, without adding water.

3. Meanwhile, roast the whole coriander, cumin and fennel seeds and grind them to make a fine powder.

4. Once the chicken is cooked well, add the above ground powder along with poppy paste and cook again for around 20 mins or till it’s done.

Garnish with coriander leaves.


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