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Classic Andhra Style Spicy Chicken curry

Classic Andhra style spicy chicken curry is an effortless creation composed of chicken pieces simmered in a broth of ground paste of spices.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian
Servings: 3 to 4
Author: Padma


  • To marinate:
  • 600 grams Chicken cleaned and cut to required size
  • 1 teaspoon of red chilli powder
  • ½ teaspoon turmeric
  • 1 teaspoon salt
  • To grind:
  • 1 inch Ginger
  • 6 garlic pods
  • 1 cm cinnamon stick
  • 4 Cloves
  • 1 Cardamom
  • 2 teaspoon poppy seeds
  • 2 Tablespoons desiccated coconut
  • ¼ cup hot water for grinding
  • To season:
  • 2 tablespoons vegetable Oil
  • 1 cm cinnamon stick
  • 3 cloves
  • 1 cardamom
  • 1 bay leaf
  • Other Ingredients:
  • 1 large Onion finely chopped
  • 2 to 3 green Chilies finely chopped, divided
  • A sprig of Curry leaves
  • 1 to 2 teaspoons of red chilli powder Adjust to suit your spice levels
  • ¼ teaspoon turmeric powder
  • Required salt
  • ½ teaspoon garam masala powder
  • ½ cup finely chopped coriander


  • Marinate the chicken with ingredients under “To marinate” and set it aside for about 20 min.
  • In the mean time grind ingredients under “To grind” in a blender to a fine paste using hot water.
  • Heat oil in a large skillet over medium heat. Season with ingredients under “To season” and stir for a min till you smell the aroma of the spices.
  • Now add chopped onions, green chillies and sauté till they are slightly brown in colour. Add curry leaves.
  • Add marinated chicken and sauté for 2 min and add some coriander.
  • Now, add ground masala paste, remaining chilli powder and turmeric powder under the heading “Other ingredients”. Fry till the raw smell goes off.
  • Now add required water till the chicken immerses and adjust salt. You can adjust the consistency of the gravy to suit your requirement.
  • 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.
  • This can also be cooked in a pressure cooker for about 3 whistles following the same process.
  • Finally sprinkle garam masala powder, garnish with coriander and serve.