Classic Andhra Style Chicken Curry

Ingredients

• 600 grams Chicken , cleaned and cut to required size
• 1 teaspoon Red Chilli powder
• 1/2 teaspoon Turmeric powder (Haldi)
• 1 teaspoon Salt
• 1 inch Ginger
• 6 cloves Garlic
• 1 inch Cinnamon Stick (Dalchini)
• 4 Cloves (Laung)
• 1 Cardamom (Elaichi) Pods/Seeds
• 2 teaspoon Poppy seeds
• 2 tablespoons Dry coconut (kopra)
• 1/4 cup Hot water , for grinding
• 2 tablespoons Oil
• 1/2 inch Cinnamon Stick (Dalchini)
• 3 Cloves (Laung)
• 1 Cardamom (Elaichi) Pods/Seeds
• 1 Bay leaf (tej patta)
• 1 Onion , finely chopped
• 2 Green Chillies , finely chopped
• 1 sprig Curry leaves
• 1 teaspoons Red Chilli powder , (Adjust to suit your spice levels)
• 1/4 teaspoon Turmeric powder (Haldi)
• Salt , as required
• 1/2 teaspoon Garam masala powder
• 1/2 cup Coriander (Dhania) Leaves , finely chopped

Instruction

1. To begin making the Classic Andhra Style Chicken Curry recipe, we will first marinate the chicken
2. In a mixing bowl, combine the chicken along with red chilli powder, turmeric powder, salt and set it aside for about 20 minutes. 
3. In the meantime grind ingredients for the masala. 
4. In a mixer jar, combine the ginger, garlic, cinnamon stick, cloves, cardamom, poppy seeds, desiccated coconut and grind to a fine paste using water. 
5. Heat oil in a heavy bottomed pan over medium heat. Add in the cinnamon stick, cloves, cardamom and the bay leaf and allow them to sizzle.
6. Now add chopped onions, green chillies and sauté till they are slightly brown in colour. Add curry leaves. Continue to saute for 4-6 minutes until nicely done. 
7. Add marinated chicken and sauté for 2 minutes. 
8. Next, add the freshly ground masala paste, remaining chilli powder and turmeric powder.  
9. Now add the required water till the chicken immerses and adjust salt. You can adjust the consistency of the gravy to suit your requirement.
10. Close the lid of the pan and cook over medium heat for 10 to 15 minutes with frequent stirring and then simmer for 5 minutes till the chicken is done and oil separates. Turn off the heat.
11. This can also be cooked in a pressure cooker for about 3 whistles following the same process.
12. Finally sprinkle garam masala powder and garnish with coriander.