Guntur Chicken, being the signature dish of Andhra cuisine is an all-time favourite for kids and elders alike. Guntur chicken fry is made by frying tender chicken pieces in a spicy masala. The secret ingredient for this Chicken fry is the Guntur Chilli, which gives off the unique spicy aroma and flavour of this dish.
Guntur chilli is generally spicy when compared to Kashmiri chilli (which gives off a more vibrant colour to the dish). The spiciness of Guntur chilli distinguishes the chicken fry from any other type of dish with a chicken base.
This Guntur Chicken Fry is usually served as a dry curry and is best taken with Rice, Roti, Paratha, Dosa or even with Hyderabadi Biryani (if you need more chicken pieces in your Biryani).
Let us look into the details of a restaurant-style Guntur Chicken fry recipe.
Overview
- Preparation time – 30 minutes
- Marination time – 30 minutes
- Cooking time – 30 minutes
- Serves – 3
Ingredients required
- 1 kg of Chicken (boneless)
- 1 big Onion (finely chopped)
- 1 medium-sized Tomato
- 1 tablespoon of Ginger-Garlic paste
- 3 tablespoons of Yoghurt or Curd
- ¼ teaspoon of finely ground Turmeric powder
- 3-4 units of green chillies
- 2 sprigs of Curry leaves
- 1.5 tablespoons of Salt
- 3 tablespoons of Oil
- Fresh Coriander for garnishing (finely chopped)
Spice to roast and blend
- 1 tablespoon of Coriander seeds
- 3-5 units of Guntur chillies (add 2 more for a more spicy curry)
- ½ teaspoon of Mustard seeds
- A pinch of Fenugreek seeds
- 1.5 teaspoons of Black Pepper
- ½ tablespoon of Cumin
- 1-inch piece of Cinnamon
- 2 units of Cloves
- 2 tablespoons of grated Coconut
Procedure
Step 1
Wash and clean the boneless chicken in fresh water. Cut the chicken roughly into 2-inch-sized pieces. Add the yogurt/ curd with ½ tablespoon of salt and let it marinate.
Step 2
Heat a pan on a stovetop and add 1/2 tablespoon of oil. Add in all the spices given for roast, as given above. Roast it until a nice aroma comes out. Then, add in the grated coconut and a few curry leaves. Fry it for only a minute and don’t over-roast after adding coconut. Put off the flame, and allow it to cool for some moments. Then, transfer the contents to a blender and grind it into a fine paste by adding water and keeping it aside.
Step 3
Now, head the pan again with the remaining oil. Add in the chopped onions and curry leaves. Saute them with a pinch of salt, until they become translucent. Add the Ginger-Garlic paste and fry it in the mixture until there is no raw smell of the garlic. Add in the chopped Tomatoes till the entire mixture becomes mushy.
Step 4
Now, add in the marinated chicken and mix it slowly till it starts to change in colour. After the colour changes add the ground paste from the blender. Add ½ cup of water and mix it well for a better consistency.
Step 5
Cover the pan and cook the chicken in a medium flame with some intermittent stirring. Allow the chicken to become more tender, but ensure it does not get burnt by overcooking. Once the chicken is well cooked, remove the lead and add the green chillies by slitting them in the middle. Simmer it for a couple of minutes till the moisture evaporates. Finally, switch off the flame and garnish it with curry leaves, coriander leaves and a few drops of ghee for an appetizing effect.
Conclusion
If you do not want to go through the hassle of cooking Guntur Chicken Fry from scratch, you can just visit Jagavi’s Kritunga Restaurant. Try our Guntur Chicken Fry Now and share your experience in the comments.