Guntur Chicken Curry is made with Guntur mirch and poppy seeds dry roasted with other spices and grinded to make the masala powder.
Preparation Time: 10 minutes
Cook Time: 25 minutes
Serves : 3-4
Onion: 2 chopped
Curry leaves: 1 sprig
Ginger : 2" piece
Garlic: 8-10 cloves
(You can use Ginger garlic paste: 1 tablespoon)
Garam masala: 1/2 teaspoon
Cilantro/coriander leaves: 4 sprigs or 3 tablespoons chopped
Cloves : 5
Elachi/green cardamom: 2
Cinnamon: 2" stick
Chicken: 500 gms
Red chili powder: 1.5 teaspoons
Salt to taste
Yogurt/ curd : 2 tablespoons
Turmeric: 1/2 teaspoon
Spices for masala:
Poppy seeds / gasagasalu:1 teaspoon
Coconut : 1 tablespoon
Coriander seeds : 1 tablespoon
Dry red chilies: 3
Take all ingredients listed for marinate and marinate the chicken for 30 minutes.
Dry roast the ingredients listed for masala, cool them off for 3-4 minutes and grind them into a paste adding some water.
Heat oil in a pan, add ingredients listed for tempering and fry for 1 minute. Add curry leaves and onion and sauté till they turn translucent. Add ginger garlic paste and fry for 1 minute. Add the marinated chicken and fry for 5 minutes. Add 1 cup of water and close lid. Cook for 10 minutes.
Add the masala paste, mix well and add 1/4 cup of water if needed and cook for 3 minutes. Add garam masala, mix well and cook for 1 minute. Turn off the stove.
Garnish with coriander leaves/cilantro and serve hot with pulao, roti or rice.