20 mins
40 mins
1 hour
A traditional and famous chicken curry recipe from Andhra Cuisine…
Recipe type: Main
Cuisine: Indian
Serves: 3-4
  • 500 gms chicken cleaned and washed well
  • 3 tbsp oil
  • 3 medium sized onions finely sliced
  • 1 tbsp ginger garlic paste
  • 3 – 4 vertically slit green chillies
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • salt to taste
  • 1 tbsp coriander seeds(dhaniya seeds)
  • 1 tsp cumin seeds(jeera)
  • 3-4 black pepper corns
  • 2-3 cloves
  • 1 cinnamon stick
  • 2 cardamoms
  • 1 tbsp poppy seeds(khus khus)
  • 1 tbsp chopped coriander leaves
  • 1 cup yogurt/curd
  1. Firstly, take a griddle or tawa, heat it add cumin seeds, coriander seeds, cinnamon stick, cloves, black pepper corns, cardamoms, dry roast all the ingredients for few minutes.
  2. Transfer them in a bowl.
  3. On the same griddle dry roast poppy seeds(khus-khus) for few seconds and allow it to cool.
  4. In a blender, add all the roasted ingredients along with poppy seeds and blend it into powdered form and rest it aside for later use.
  5. In a cooking vessel, add oil, add the sliced onions, add slit green chillies and saute slightly till the onions get transparent.
  6. Add ginger garlic paste and saute for few minutes.
  7. Add the chicken pieces and roast it until a change in color appears.
  8. Add salt, red chilli powder, turmeric powder, stir and cook for few minutes.
  9. Add the roasted and blended powder into the curry.
  10. Stir and cook for about 5 minutes on low flame.
  11. Add beaten yogurt, stir and cook until chicken gets tender.
  12. Add little water if the gravy is too thick(optional).
  13. Finally add chopped coriander leaves.
  14. Serve hot with roti or rice.