Andhra Chicken Fry is an easy chicken fry you can make within thirty minutes of cook time. With just basic Indian spices you have a delicious dry saute to enjoy.
This Andhra chicken fry is yet another frequent dish that I have been making of late. I alter with Chicken 65 and Pepper Chicken for our weekend meal.
This is the final dish for the Indian Regional Dishes for week 2 under BM#90.
Step by Step Pictures to make Andhra Chicken Fry
Andhra Chicken Fry
250 gms Chicken boneless
1 cup Onions finely chopped
1 tsp Cumin Seeds
1 tsp Mustard Seeds
1 tsp Ginger Garlic Paste
2 no Green Chillies finely chopped
1.5 tsp Red Chilli Powder
1.5 Coriander Powder
1/4 tsp Turmeric Powder
Salt to taste
1/2 tsp Garam Masala
1 cup Water
2 tsp Cooking Oil
Handful Coriander Leaves
Wash and cut the chicken into bite size pieces. I have used chicken breast here. Boneless works best in this dish.
Heat a nonstick pan with oil, temper with cumin and mustard seeds.
Add onions and saute well. Next, add finely chopped green chilies.
Add the chicken pieces and mix well.
Add all the spice powders and combine.
Add water and simmer with a lid covered.
Cook till all water gets evaporated and the masala coats the chicken.
Check if the chicken is cooked and garnish with finely chopped coriander leaves.
Serve as a side dish in a meal or serve as such as a starter.