Guntur Chicken Masala
Introduction
Experience the bold flavors of Andhra Pradesh with this authentic Guntur Chicken Masala recipe. Known for its intense heat and aromatic spices, this Andhra special dish brings the authentic taste of South Indian street food to your kitchen. The secret lies in using freshly ground masalas that create layers of flavor in every bite. This Guntur style chicken is perfect for spice lovers seeking an authentic regional culinary experience.
Summary of the Recipe
This fiery chicken masala starts with creating a special spice blend from scratch. We dry-roast coriander seeds, peppercorns, cumin, and dried red chilies to make a fragrant powder that forms the base of our masala. The chicken marinates in this spice blend along with ginger-garlic paste, allowing the flavors to penetrate deeply. Cooked with traditional tempering and fresh ingredients, this dry chicken curry delivers an unforgettable spicy kick that represents true Andhra cuisine.
Serving
This absolutely delicious chicken pairs perfectly well with plain rice, sambar rice, or rasam. It is noted as a fantastic combination for a nice hearty meal.
Preparation Time
- Spice Preparation: 10 minutes
- Marination Time: 30 minutes
- Active Cooking: 25 minutes
- Total Duration: 1 hour 5 minutes
Equipment Needed
- Small pan for dry roasting
- Mixer grinder for spice powder
- Mixing bowls for marination
- Wide pan for cooking
- Measuring spoons and cups
Ingredients List
For the Signature Spice Blend
- 🌿 Coriander seeds – 2 tablespoons
- ⚫ Peppercorns – 1 teaspoon
- 🟤 Cumin seeds – 1 teaspoon
- 🌶️ Dried red chilies – 5 to 6 pieces
For the Flavor Base
- 🟤 Reserved spice powder – 1½ teaspoons
- 🫚 Ginger – small piece, chopped
- 🧄 Garlic cloves – 3 to 4
- 💧 Water – as needed for blending
Chicken Marination
- 🍗 Chicken pieces – 500g, cleaned
- 🟡 Turmeric powder – ¾ teaspoon
- 🧂 Salt – 1 teaspoon
- 🌶️ Kashmiri chili powder – 1 teaspoon
- 🍋 Prepared masala paste – all
Cooking Components
- 🫒 Oil – 3 tablespoons
- 🟡 Mustard seeds – 1 teaspoon
- 🟤 Cumin seeds – 1 teaspoon
- 🧅 Onions – 2, finely chopped
- 🌶️ Green chilies – 2, slit
- 🍅 Tomatoes – 2, finely chopped
- 🌿 Fresh curry leaves – handful
- 💧 Water – ½ cup
- 🧂 Salt – ½ teaspoon
- 🌿 Fresh coriander leaves – handful, chopped
Step-by-Step Cooking Instructions
1. Create the Spice Foundation
Dry roast coriander seeds, peppercorns, cumin seeds, and dried red chilies in a small pan without oil. Roast on low heat for 3-4 minutes until aromatic and slightly darker in color.
2. Prepare the Spice Powder
Transfer the roasted spices to a plate to cool completely. Once cooled, grind them into a fine powder using a mixer grinder.
3. Make the Flavor Paste
Reserve 2 teaspoons of the spice powder for later use. Blend the remaining powder with chopped ginger and garlic cloves, adding minimal water to form a smooth paste.
4. Marinate the Chicken
Combine cleaned chicken pieces with turmeric powder, salt, Kashmiri chili powder, and the prepared masala paste. Mix thoroughly until evenly coated and let it rest for 30 minutes.
5. Temper the Base
Heat oil in a wide pan and add mustard seeds and cumin seeds. Wait until the mustard seeds begin to crackle and splutter.
6. Build the Aroma Base
Add finely chopped onions and slit green chilies to the tempered oil. Sauté for 2-3 minutes until the onions turn translucent and soft.
7. Cook the Marinated Chicken
Introduce the marinated chicken to the pan and stir well. Cook for a few minutes until the chicken begins to firm up and change color.
8. Develop the Masala
Add finely chopped tomatoes and cook for 2 minutes until they soften. Gradually add the reserved spice powder, starting with one teaspoon and adjusting to taste.
9. Simmer to Perfection
Add fresh curry leaves, water, and remaining salt. Cover the pan and cook on medium flame for 15 minutes until the chicken is tender and the masala thickens.
10. Final Presentation
Garnish with the remaining spice powder and freshly chopped coriander leaves. Mix gently and serve hot.
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