• Andhra Chicken Thigh Curry


    Chicken thighs - 3 lbs
    Onions (big) - 3 nos.
    Red chili powder - 2 1/2 tbsp
    Cumin (Jeerakam) powder - 1 tbsp
    Coriander powder - 3 tbsp
    Salt - As reqd
    Ginger-garlic paste - 3 tbsp
    Poppy seeds (Khashakhasha) - 2 tsp
    Cloves (Grambu) - 10 - 12 nos.
    Cinnamon (Karugapatta) - 3" piece
    Oil - 3 tbsp
    Turmeric powder - A pinch
    Lemon juice - 1/2 a lemon
    Curd/buttermilk - 2 tbsp
    Coriander leaves - A bunch for garnishing



    1.Thaw the Tyson chicken thighs, which we get from American grocery stores.Or transfer the Tyson chicken from the freezer and place it in the refrigerator just 1 night before the day you want to cook. It will thaw by itself.
    2.Remove the skin, cut the chicken and clean it well.
    3.Marinate with ginger-garlic paste, chili powder, salt, lime juice, sour buttermilk, coriander powder and cumin powder for 1 hour.
    4.Heat oil in a pan or a kadai.
    5.Add chopped onions and fry, till they turn golden brown (transparent).
    6. Add a few curry leaves, if desired.Take care to avoid burning of onions. Your curry tastes good only if your onions are fried to correct level without overcooking/undercooking.
    7. Add the marinated chicken to it and cook for 10 mins on a low flame.
    8.Grind together poppy seeds, cloves and cinnamon with some water into a smooth paste.
    9. Add the above paste into the chicken and cook for 5 more mins, until it becomes half dry.
    10. Add a cup of water and mix well.
    11.Pressure cook up to 2 whistles.
    12.After 10 mins, see if any extra water is left. If so, cook it on a medium flame for 5 mins, until water evaporates and forms thick gravy.
    13.Garnish with coriander leaves.