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Andhra Style Chicken Roast Recipe
Course
Main Course
Cuisine
Andhra, Hyderabadi, South Indian, Telangana
Prep Time
30
minutes
Cook Time
40
minutes
Total Time
1
hour
10
minutes
Author
Bindu
Ingredients
For Marination
600
grams
Chicken
¼
tsp
turmeric powder
Salt as needed
1
tbsp
red chili powder
For Chicken Roast Masala
1 to 1 ½
tbsp
coriander seeds
1-
inch
cinnamon stick
4
cloves
4 to 5
cardamoms
½
tsp
cumin seeds/jeera
1
tsp
poppy seeds/Khas Khas
1
tbsp
desiccated coconut powder
For Chicken Roast
2
medium
onions paste
3
green chilies vertically sliced
2
sprigs
curry leaves
1 ½
tsp
ginger garlic paste
Salt as required
¼
tsp
turmeric powder
½
tbsp
red chili powder
2
dried red chilies
2 to 3
Cinnamon sticks
4
cloves
4
cardamoms
6 to 7
tbsp
oil
½
lemon
10
roasted cashew nuts
¼
cup
coriander leaves
Instructions
Marinating the Chicken
Rinse chicken thoroughly and take into a mixing bowl.
Add turmeric powder, salt, red chili powder and mix well.
Leave the marinade for 30 minutes.
Making Chicken Masala
Heat a pan, add coriander seeds, cumin seeds/jeera, cloves, cardamoms, cinnamon stick and dry roast for 2 minutes on low flame.
Add poppy seeds, desiccated coconut powder in the same pan and roast for 30 seconds.
Turn off the flame and make them into a fine powder and keep aside covered.
Making Chicken Roast
Heat oil in a pan. add dried red chilies, whole garam masala spices and sauté for a minute.
Add onion paste and sauté until the raw flavor disappears.
Put ginger garlic paste, curry leaves, green chilies and sauté for 2 minutes.
Add salt, turmeric, red chili powder and mix well.
Later, add chicken marinade and mix again.
Cover and cook until the chicken is 80 percent done. Mix in between.
when the chicken is cooked, open the lid and keep mixing until the moisture disappears.
Once the chicken turns dry or when the oil oozes out, add masala powder, mix well and cook for 5-7 minutes.
Squeeze out lemon juice. add roasted cashew nuts and chopped coriander and turn off the heat.