Andhra Pepper Chicken | Restaurant style Andhra Chicken fry
This is a spicy dry chicken recipe with plenty of onions and ginger.
Ingredients
- 200 gms boneless chicken you can make this with chicken on bone too
- 1 large onion sliced
- 1 sprig curry leaves
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/2 tsp turmeric powder
- 1-2 tsps black pepper
- 1 tsp soy sauce
- 1/2 inch ginger julienned
- 4-5 cloves garlic thinly sliced
- 1/2 tsp garam masala powder
- 1/2 tsp coriander powder
- 1/2 tsp fennel powder
- 1/2 tsp red chili powder
- 2-3 slit green chilies
- salt to taste
- 1.5 tbsp cooking oil
Instructions
- Cut the boneless chicken into small pieces and marinate with salt, turmeric powder, 1 tsp black pepper powder, ginger paste, and garlic paste. Keep for 15 -30 minutes.
- Cut the onions, garlic and ginger. In a frying pan, heat oil and add the chopped ginger and garlic. Stir fry for half a minute, add curry leaves and then add the onions.
- Keep frying them till the onion is soft. Add green chilies and all the dry spices.
- Sprinkle some water and stir fry on medium heat. Keep stirring otherwise the spices will stick to the bottom of the pan.
- Add the chicken into this and coat them with the spices.
- Increase the flame and stir fry on high heat. Adjust salt and cover and cook the chicken over medium to low heat. It takes about 5 minutes.
- After that remove the cover and again increase the heat so that all the water evaporates.
- Finally, add 1 more tsp of black pepper powder and soy sauce. Give everything a good mix.
- Garnish with some more curry leaves. Then turn off the heat.