Andhra Style Chicken Curry

Andhra Style Chicken Curry
Andhra Style Chicken Curry

Andhra Style Chicken Curry


  • Chicken- 1 kg (I used with bone, medium sized pieces)
  • Onion – 2 large (thinly sliced)
  • Tomato – 2 large pureed
  • Ginger garlic paste – 2 tbsp
  • Curry leaves – 2 spring
  • Black mustard seeds – 1 tsp
  • Coriander powder – 1 tbsp
  • Kashmiri mirch powder- 1 tsp
  • Slit green chilies- 5-6
  • Salt
  • Mustard Oil – 3 tbsp

For masala powder

  • Black peppercons – 2 tsp
  • Poppy seeds – 2 tbsp
  • Clove – 5-6
  • Cinnamon – 1″ (single piece)
  • Cumin seeds/ Jeera – 1 tsp
  • Fennel seeds – 1 tbsp


In a frying pan dry roast all the ingredients mentioned for ‘masala powder’ on medium flame until fragrant (maximum for 2-3 minutes), let it cool down. After that grind this to a fine powder using mixer. Keep aside.

Heat oil in a deep frying pan. Temper with mustard seeds & curry leaves. Add onions, sauté till light brown in color. Next to add the pureed tomatoes, masala powder, ginger garlic paste, coriander powder, kashmiri mirch powder, salt & green chilies. Mix well & fry on medium flame for 2-3 minutes. Add chicken pieces. Mix well, cover & cook for 10-12 minutes. stir in between. Now add 1 cup of hot water. Mix, cover & cook on low flame till done. Remove from heat. Your delicious ‘ Andhra Style Chicken Curry’ is ready.

Serve hot with steamed rice.


The gravy what I cooked was medium thick in consistency. Adjust the water according to your desire of thicker or thinner gravy.

adapted from here.


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