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    Home » Non Vegetarian Gravies » Andhra Style Chicken Gravy with Step By Step Pictures

    Andhra Style Chicken Gravy with Step By Step Pictures

    Published: Jun 12, 2018 · Modified: Apr 19, 2021 by Srivalli · 14 Comments

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    Andhra Style Chicken Gravy is a spicy gravy made with chicken, coconut milk and a variety of spices. This gravy tastes equally good with both with ghee rice or chapathi.

    Over the years, we have prepared different versions of Chicken gravies. Each reflecting the moods and habits of the person eating that period. There are so many versions of Chicken Gravy on the blog, each tagging itself as Andhra Style. In truth, I am not sure if this is typically a Tamil Style or an Andhra Style.

    Having lived in Madras for over four decades, Amma has almost forgotten which is which cuisine, except, of course, the dishes she had seen her mom making. We do distinguish the Chettinad Style of cooking. Apart from that we seriously have no clue how the gravy is made locally.

    The style of making most of the dishes have been what Amma had learned and improvised over the years. Then there is also the case that we are vegetarians and have no idea how the restaurant makes it.

    Talking about the period, while Amma and I have been vegetarians, the other elders in the family have also given up. So if we make nonveg dish its for the kids. So the mood also reflects their preferences.

    Konda eats very spicy food, while the boys can tolerate to some extent. If notice, the spice levels are more in this gravy. It is also not so much when you know we pair it with Ghee Rice mostly.

    Andhra Style Chicken Gravy

    While Konda wants to experiment and try new dishes, Chinnu is fixed on this gravy and wouldn't want anything else for his Sunday Meal. Since I was cooking the Sunday Meals whole of this May, I checked up on the versions on the blog and noticed this one was missing. This version is what Amma has been making for some years now for the kids.

    One of the important ingredients you got to add last is the fresh curry leaves and chopped coriander leaves. The fennel seeds and peppercorns make this spicy, while cashews and coconut add body and taste as well.

    So this is the final dish for the One pot dish for the second week of BM#89.

    When I had thought of One Pot Meal, I typically had in mind, a dish that gets cooked in one pot and also makes a meal by itself. As it always happens, my friends interpret the theme in different ways and came up with other interesting ways of showcasing One pot Dishes. I thought I might take a leave off that as well!

    In this gravy, everything is cooked using that single kadai. Of course, you would need a rice dish or some rotis to serve. However, I am tagging this as One pot dish. Hope you make this and enjoy!

    You can check out the other Chicken Gravies on the blog. This easy chicken korma is something you can make too.

    How to make Andhra Style Chicken Gravy

    Step By Step Pictures for making Andhra Style Chicken Gravy

    How to make Andhra Style Chicken Gravy 1
    How to make Andhra Style Chicken Gravy 2
    How to make Andhra Style Chicken Gravy 3
    How to make Andhra Style Chicken Gravy 4

    Andhra Style Chicken Gravy

    Ingredients Needed:

    For the Powder

    1 tsp Fennel Seeds
    4 to 5 Cashews
    1 tsp Peppercorn

    For the Chicken Gravy

    1.5 cups Onions
    750 gms Chicken
    2 tsp Ginger Garlic paste
    2 Cloves
    2 inch Cinnamon
    2 Cardamom
    1 cup Coconut Milk Thick
    1/2 cup Tomato Puree
    3 tsp Red Chilli Powder
    3 tsp Coriander Powder
    A Pinch Turmeric Powder
    2 tbsp Curds / Yogurt
    Salt to taste
    3 tsp Cooking Oil
    Handful Curry Leaves
    Handful Coriander Leaves

    How to make Andhra Style Chicken Gravy

    Wash and cut the chicken into bite size pieces. Drain on a colander.
    Heat a wide Kadai and saute the peppercorns, fennel seeds and cashews separately and remove to a plate.
    Then add the oil and add all the whole spices, saute for a minute.
    Next, add finely chopped onions and saute till it changes colour slightly.
    Add ginger garlic paste and combine well.
    Add few tbsp of water so that the onions get soft and get nicely cooked.
    Add the chicken pieces and cook on high for the chicken to let out water.
    Let all the liquid evaporate.
    Add salt and turmeric powder.
    Continue cooking till the chicken is well coated.
    Add Red Chilli powder and combine well.
    Continue cooking on high flame.
    After stirring it for a couple of times, add tomato puree.
    Simmer and let the chicken get cooked on low flame for 5 to 7 minutes.
    Now add the coriander powder and mix again.
    Add 1/2 cup water and simmer.
    Add curds and combine again.
    Cover with lid and let it cook on low flame.
    Add 1 cup thick coconut milk. Mix well and add 1 cup water.
    Simmer till the chicken gets well cooked.
    Add the fresh curry leaves and coriander leaves.
    Grind the roasted ingredients to a powder and add to the simmering gravy.
    Sim for 10 mins if required depending on how much gravy consistency you want.
    This normally gets done in 30 mins with lid covered cooking.
    Serve with Ghee Rice or Chapathi.

    Chicken Gravy
    Andhra Style Chicken Gravy
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    Andhra Style Chicken Gravy

    Andhra Style Chicken Gravy is a spicy gravy made with chicken, coconut milk and a variety of spices. This gravy tastes equally good with both with ghee rice or chapathi.
    Course Main Dish - Gravies
    Cuisine Andhra Pradesh
    Keyword Andhra Style Chicken Gravy
    By Cook Method Stovetop
    Occasion Weekend Special
    By Diet Non Vegetarian
    Dish Type Chicken Dishes
    Author Srivalli

    Ingredients

    For the Powder

    • 1 tsp Fennel Seeds
    • 4 to 5 Cashews
    • 1 tsp Peppercorn

    For the Chicken Gravy

    • 1.5 cups Onions
    • 750 gms Chicken
    • 2 tsp Ginger Garlic paste
    • 2 Cloves
    • 2 inch Cinnamon
    • 2 Cardamom
    • 1 cup Coconut Milk thick
    • 1/2 cup Tomato puree
    • 3 tsp Red Chilli powder
    • 3 tsp Coriander Powder
    • A Pinch Turmeric powder
    • 2 tbsp Curds / Yogurt
    • Salt to taste
    • 3 tsp Cooking Oil
    • Handful Curry Leaves
    • Handful Coriander Leaves

    Instructions

    • Wash and cut the chicken into bite size pieces. Drain on a colander.
    • Heat a wide Kadai and saute the peppercorns, fennel seeds and cashews separately and remove to a plate.
    • Then add the oil and add all the whole spices, saute for a minute.
    • Next, add finely chopped onions and saute till it changes colour slightly.
    • Add ginger garlic paste and combine well.
    • Add few tbsp of water so that the onions get soft and get nicely cooked.
    • Add the chicken pieces and cook on high for the chicken to let out water.
    • Let all the liquid evaporate.
    • Add salt and turmeric powder.
    • Continue cooking till the chicken is well coated.
    • Add Red Chilli powder and combine well.
    • Continue cooking on high flame.
    • After stirring it for a couple of times, add tomato puree.
    • Simmer and let the chicken get cooked on low flame for 5 to 7 minutes.
    • Now add the coriander powder and mix again.
    • Add 1/2 cup water and simmer.
    • Add curds and combine again.
    • Cover with lid and let it cook on low flame.
    • Add 1 cup thick coconut milk. Mix well and add 1 cup water.
    • Simmer till the chicken gets well cooked.
    • Add the fresh curry leaves and coriander leaves.
    • Grind the roasted ingredients to a powder and add to the simmering gravy.
    • Sim for 10 mins if required depending on how much gravy consistency you want.
    • This normally gets done in 30 mins with lid covered cooking.
    • Serve with Ghee Rice or Chapathi.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!
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    Reader Interactions

    Comments

    1. Priya Suresh says

      June 13, 2018 at 12:12 am

      My mouth is just watering here, i love these sort of spicy chicken gravies. Am bookmarking to prepare this delicious gravy soon. Inviting to the core.

      Reply
    2. Varada says

      June 13, 2018 at 5:46 am

      It is amazing how many things go into the planning of a meal. And then there are ever changing preferences. I enjoyed reading your intro.

      Reply
    3. Kalyani says

      June 13, 2018 at 11:39 am

      addition of coconut milk is such a new thing I read... it must have surely tasted delicious...

      Reply
    4. Harini says

      June 14, 2018 at 8:56 am

      I am always amazed at hoe much coconut milk can alter the taste of any dish. I am sure that was the case here as well.

      Reply
    5. mayurisjikoni says

      June 14, 2018 at 10:13 pm

      Having lived in Mombasa for the past 35 years, its but natural that I don't mind adding coconut to most of my dishes. Love how the colour of the gravy, and yes not only do coconut and cashew nuts add body to the gravy but make it so flavorful too.

      Reply
    6. gayathriraani says

      June 15, 2018 at 8:45 am

      We add coconut in most of our gravies, but I am not sure of non veg gravies as I was a veggie during the period I learnt cooking. This one with cashews and coconuts has turned out so rich Valli. Perfect side dish for rice and rotis..

      Reply
    7. simplytadka2 says

      June 16, 2018 at 5:11 pm

      Gravy looks so perfect and tasty.. love the way you cook the chicken.

      Reply
    8. Annapurnaz says

      June 17, 2018 at 9:12 pm

      The color of the curry is too inviting... a real treat to non vegetarians

      Reply
    9. Sandhya Ramakrishnan says

      June 19, 2018 at 9:30 pm

      What a rich looking gravy this is and I am sure this would have been one flavorful chicken curry. I love coconut milk in gravies and I am going to give this version a try.

      Reply
    10. vaishalisabnani says

      June 20, 2018 at 3:42 pm

      I am actually amazed , I know you are a vegetarian , and wonder how you cook non vegetarian ! Don’t you have a tough time cooking different Sunday meals ? Veg and non veg both ! Hats off , you are a lady with amazing skills .

      Reply
    11. Chef Mireille says

      June 25, 2018 at 2:59 am

      I loved your intro especially explaining what the different elements in the dish add to it - this is definitely my kind of curry and I am sure I would love it

      Reply
    12. Suja Ram says

      June 26, 2018 at 10:29 am

      I love the addition of coconut milk in gravies and that gives a lovely flavour..And, as Vaishali said, hats off to you girl for cooking such exotic meals patiently!!

      Reply
    13. Padmajha PJ says

      June 28, 2018 at 11:05 pm

      The gravy looks so rich Srivlli. And talking of cuisines mixing , amma has never let tamil cuisine influence her style and still cooks the karnataka style dishes while I am mix of all cuisines and have a hard time telling people which dish comes from where!! Like Vaishali mentioned I am amazed at how you cook Non veg with the same ease in spite of being a vegetarian!!!

      Reply
    14. Renu says

      July 02, 2018 at 4:33 pm

      This looks awesome and a delight for chicken lovers.

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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