Today is a special day for me as I am featuring the first guest post on my blog today. I am really very happy to feature one of my extra-talented blogger friend’s guest post on my blog… Beulah Arun who blogs at Fullscoops. Beulah is a sweetheart and I wanted her to be the first one to do a guest-post on my blog as she has been like a sister to me.
I remember the first time I visited her blog. I was totally mesmerized by the variety of foods that she makes and the photographs. As soon as you get into the Recipe Index, you won’t be able to stop yourself from opening 6-7 posts at a time! So do visit her blog 🙂
As she is from south I requested her to do a guest-post on Andhra style chicken. She was kind enough to accept my request. I am a complete stranger to Andhra cooking style and here is a great opportunity to learn from an excellent cook.
Hope you’ll like it as much as I do.
A big hello to all the cooking bud readers!
I’m Beulah and I blog at FullScoops. I am really happy to be writing for Heena, she is a sweet and pleasant girl that I came across and reminded me a lot of me when I started blogging. She is multi talented and I love all her 3 blogs – The Baking Bud, The Cooking Bud and The Reading Bud. Out of her 3 blogs, The Baking Bud is my most favorite and I keep visiting here space often, drooling at all the yummy baked goodies!!
For this guest post, I was going to do something baked but when Heena asked about andra chicken recipes, I agreed to it immediately since we had made Andhra Chicken Masala that day! My family loves non veg! And anything goes down with a spicy chicken dish! This is an absolutely yummy dish, very spicy and flavorful.
You can have this with roti or rice.
- Chicken – 1 kg
- Garam Masala Powder – 1 tsp
- Red chilli powder – 3 tsp
- Turmeric powder – 1/2 tsp
- Onions – 2
- Green Chillies – 4
- Tomatoes – 2
- Water – 2 cups
- Pepper powder – 1/2 tsp
- Lemon juice-2 tsp
- Coconut paste – 1 tbsp
- Salt to taste
For the paste
- Coriander leaves – about 2-3 tbsp
- Garlic – 1 clove
- Ginger – 1-inch piece
- Chillies – 3
- Salt – to taste
- Cinnamon stick – 1
- Cloves – 4
- Cardamom – 1
- Bay leaf -1
- Oil – 1 tbsp
1. Wash and clean the chicken well.
2. Heat oil in a kadai. Add the cinnamon, cloves, cardamom and bay leaf. Let it sizzle.
3. Add the onions and saute for a few minutes. Add some salt. Salt helps the onions and tomatoes to cook faster.
4.Once the onions become translucent, add the tomatoes and green chillies. Saute for a few more minutes until the tomatoes are cooked and mushy.
5. Add the chicken pieces and mix well with the onions and tomatoes.
6. Add the turmeric powder and garam masala powder. Add water. Close the lid and allow the chicken to cook for about 10-15 minutes until it becomes soft and tender.
7. Once done, add the coriander paste.
8. Then add the coconut paste, red chillie powder and add half a cup of water and cook for few more minutes.
9. Add pepper powder and lemon juice. Mix well and cook for few more minutes. The chicken should be well cooked, soft and tender.
10. Garnish with coriander leaves and serve.
1. Adjust the spice level according to your preference.
2. Switch off the stove depending on the type of gravy you prefer. Add water too accordingly. If you want a nice curry, then add more water. If you want a semi dry gravy, then switch off the stove when most of the water is gone and a thick gravy remains.
Thank you Heena for giving me this opportunity!