Guntur Chicken Fry

250 grams chicken
2 sprigs curry leaves
2 tbsp. oil
1 tbsp Cashew powder or almond powder
1/4 tsp pepper powder
1 tbsp Ghee

To marinate and cook:
Salt to taste
1/4 cup onions, coarsely crushed
1 1/2 tsp Lemon juice
1 green chili slit
1 tsp red chili powder
1/8 tsp turmeric
1 tbsp ghee melted
1 tsp ginger-garlic paste

To roast and powder:
3 to 4 red chilies, guntur (remove the seeds)
1 1/2 tbsp coriander seeds
1 tbsp Desiccated coconut / endu kobbari (optional)
1/4 tsp cumin / jeera
2 green cardamom
2 inch cinnamon
3 cloves
2 garlic cloves
4 pepper corns

Marinate chicken with marination ingredients in a pot. Set aside for at least 30 mins.

Begin to cook on a medium flame until soft and tender.

If needed can add few tbsp of water. If there is any excess moisture after cooking the chicken just evaporate it by cooking further.

While the chicken cooks, dry roast the red chilies, coriander, cloves, pepper, cinnamon and cardamoms.

When they turn fragrant, add cumin and coconut. Cool these and blend all of these together with garlic to a fine powder.

Heat a wide tawa with ghee or oil. Add curry leaves and fry till crisp. Set aside half for garnish.

Add the chicken with left over stock if any, on a high flame let the water evaporate.

Add the ground masala and fry till you get a good aroma. This takes around 8 mins.

Add the cashew powder and ghee. Mix well and fry for another 2 to 3 mins or till the raw smell goes off. You can taste and check if the masala tastes raw.
Serve guntur chicken with rice.

Kadai Chicken

400 grams chicken (bone or boneless)
3/4 cup capsicums (or bell peppers) cubed (optional)
1/2 cup onions (cubed & layers separated) (optional)
3/4 cup tomatoes (chopped & pureed) (about 2 large)
1 1/2 tablespoons oil (divided, adjust as needed)
1 red chili broken
1/2 teaspoon cumin or jeera (optional)
1/2 cup onions chopped finely
2 teaspoons ginger garlic paste
1/2 teaspoon Salt or as needed
1/4 to 1/2 teaspoon red chilli powder Kashmiri (optional)
1/8 to 1/4 teaspoon turmeric
10 cashew nuts (or 3 tablespoon cream)
1 teaspoon kasuri methi (dried fenugreek leaves)
2 tablespoons coriander leaves or cilantro finely chopped

For kadai masala:
1 1/2 tablespoons coriander seeds (or daniya)
4 red chilies
1 to 1 1/2 teaspoons garam masala powder
3/4 teaspoon fennel seeds (optional)

Dry roast 1 1/2 tablespoons coriander seeds, 3/4 teaspoon fennel seeds and 4 red chilies until crisp & aromatic.

Cool and powder them in a spice jar along with 1 to 1½ teaspoon garam masala.

Add 3/4 cup chopped tomatoes to a blender and puree them. You can skip this step if you don’t mind using tomatoes directly.

Optional: Substitute to cream. You can skip this step if using cream. Soak 10 cashews in warm water for 10 minutes. Then make a fine smooth paste adding 4 to 6 tbsps water.

Optional: Add 1 tbsp oil to a kadai or wok. When the oil turns hot, add 3/4 cup cubed capsicum and 1/2 cup cubed onions. Fry for 2 minutes on the highest flame. When you begin to smell them good transfer to a plate. Keep it aside.

Heat the kadai with 1 tablespoon oil. Then add 1 broken chili and ½ teaspoon cumin.

Fry till the cumin begins to splutter. Add ½ cup finely chopped onions and fry till they turn golden.

Next add 2 teaspoons ginger garlic paste. Fry till the raw smell goes off. Do not burn it.

Add chicken and fry for 3 to 4 minutes. Cover and cook for about 5 minutes.

Add kadai masala, turmeric and 1/4 to 1/2 teaspoon red chili powder (optional).

Mix and fry well for just 2 to 3 minutes.

Next pour tomato puree, cashew paste and add salt.

Mix and cook till the raw smell of the tomatoes goes away.

The masala thickens and begins to leave oil. Cover and cook until the chicken is soft cooked.

Add sauted onions and capsicums. Mix and continue to cook for 2 to 3 minutes.
Cook till the gravy thickens to your desired consistency.

If using cream, pour the cream to a bowl. Take a portion of the gravy and mix with cream. Add back to the kadai and stir well.

Do not overcook kadai chicken. Capsicum and onions should be crunchy.

Sprinkle crushed kasuri methi and coriander leaves. Mix well and cook for just one to two minutes. Off the stove.

Serve kadai chicken with rice or roti.

Andhra Green Chili Chicken

Buttermilk for soaking (optional)

300 grams chicken
1 tsp solid ghee
2 onions medium sized, coarsely crushed or pulsed
1 tbsp lemon juice
1/4 tsp red chili powder
1/2 tsp garam masala powder
turmeric powder
Salt to taste

Seasoning paste:
1/2 cup coriander leaves tightly packed, fresh
2 green chilies

1 tbsp oil
1 sprig curry leaves
1/4 tsp cumin / jeera
2 to 3 green chilies, slit

Wash and soak chicken in buttermilk overnight and refrigerate. Drain off the buttermilk fully, the next morning.This is done only to tenderize the chicken. If you have meat tenderizer you can use it too. You can skip this step totally and just marinate with the marination ingredients and set aside for 45 minutes to 1 hour.

Make a fine paste of the coriander leaves and green chili, set aside till we use it for seasoning. Coarsely crush or pulse onion in a mixer.

Mix all the marination ingredients along with crushed onions and chicken. If your chicken is not soaked in buttermilk for atleast few hours, then set aside after marination for 45 minutes to 1 hour.
Cook chicken on a medium flame till tender and soft. If needed you can sprinkle little water. If the chicken oozes out more moisture, evaporate by cooking on high. But do not overcook at high temperature for long. It can make the chicken hard.

Heat a pan with oil, add cumin, when they begin to splutter add curry leaves and green chilies. Fry till the leaves turn crisp.

Transfer the cooked chicken and add ground coriander chilli paste.

Mix well and fry for about 3 to 5 minutes on a medium flame, till you begin to get a nice aroma of the coriander leaves.

Serve with onion and lemon wedges.

Chicken Tikka

500 grams chicken boneless & cubed
1 1/2 tablespoon gram flour or besan
1/2 cup greek yogurt
1/2 green bell pepper
1/2 red bell pepper or tomatoes (deseeded)
1 large onion cubed
Salt as needed
1 tablespoon oil preferably mustard oil
1 to 2 tablespoon lemon juice (or as needed)
1 tablespoon ginger-garlic paste or grated

Spice powders:
3/4 to 1 teaspoon red chilli powder or paprika
1/8 teaspoon pepper powder
1/8 teaspoon turmeric
1/2 tablespoon kasuri methi or dried fenugreek leaves (optional)
3/4 to 1 teaspoon garam masala
1/2 teaspoon coriander powder

Add yogurt to a mixing bowl along with red chilli powder, pepper powder, turmeric, kasuri methi, garam masala & coriander powder.

Next add lemon juice, salt & oil. Mix everything well and taste it. Add more chilli powder, salt or lemon if needed to adjust the taste.

Add the cubed chicken to the marinade. Marinate the chicken for at least an hour to 12 hours. Longer the chicken rests more flavorful & succulent it will turn out. You will have to refrigerate if marinating for longer than an hour.
How to make chicken tikka.

Prepare a baking tray with a foil lined over it. Then place a rack over it.
Cube the veggies and add it to the marinade. Smear the marinade over it. Put them on to skewers, alternating veggies and chicken. Place these over the prepared tray.

Preheat the oven to 240 C for at least 15 minutes. Grill chicken tikka for 20 to 30 mins or till fully done. I suggest checking after 20 mins. This depends on the size of your chicken pieces and how tender it is.

The last 3 to 4 mins, move the chicken to the top rack. Serve chicken tikka with some veggies as a appetizer.

Indian Pepper Chicken

1 cup (240 ML) onions (finely chopped or pureed)
3/4 tsp ginger-garlic paste (or grated)
1 cup tomatoes or 3/4 cup tomato puree (optional)
salt as needed
1 to 1 1/2 tsp pepper corn or coarse crushed
1/4 tsp red chili powder (or paprika)
3/4 to 1 tsp garam masala powder
1 sprig curry leaves or bay leaf or few mint leaves
1/2 tsp cumin or jeera
2 to 3 green cardamoms
1 inch cinnamon or dalchini
3 cloves or laung
2 to 3 tbsp oil

500 grams chicken (bone-in or boneless)
3/4 tsp ginger-garlic paste (or grated)
1/8 tsp turmeric
3 to 4 tbsp coconut milk (optional)

Marinate chicken with ingredients under marination. Keep it aside until needed.
Pour oil to a hot pan. Add cumin, cinnamon, cloves and cardamom. Allow them to sizzle.

Next add curry leaves and ginger garlic paste. Fry till the raw smell of ginger garlic goes off.

Add onions and fry till they turn golden.

Then add tomatoes and salt. Fry till the tomatoes turn mushy and soft.

Add red chili powder, garam masala and coarsely crushed pepper corn.

Fry everything well till the mixture looses all the moisture.

Add chicken and fry for about 3 to 4 minutes.

Cover and cook on a low flame till the chicken turns tender.

If the chicken doesn’t let out enough moisture to cook, then add little water.

Cover and cook until soft. If you want to have gravy, you can take it off while there is moisture. You can also pour 3 to 4 tbsp coconut milk.

If you prefer a dry version, cook without lid and evaporate the moisture in the chicken. fry till all the moisture dries up.

Serve pepper chicken hot with rice and rasam. Squeeze in some lemon juice before serving.

Chicken 65

250 grams CHICKEN boneless & tender
1 egg white (optional, see below)
2 tbsp Corn flour
1 tbsp rice flour or cornflour
oil for deep frying

1/2 tbsp garlic-ginger paste
1/2 tsp red chili powder
1 1/2 tbsp yogurt
1/2 tsp ground black pepper
1/8 tsp turmeric
1 sprig curry leaves finely chopped
Salt to taste (about 1/8 tsp)

1/2 tsp cumin
1 sprig curry leaves
1/2 tsp garlic chopped
2 green chilies sliced
1/2 tsp pepper ground black pepper
3/4 tsp red chili powder
1/2 tsp sugar
2 cloves garlic paste or grated
1/4 tsp Salt – use as per your taste
1 tsp vinegar
2 tbsp water

Place marinade ingredients in a mixing bowl. Mix & taste it. Add more salt if needed.

Then stir in the cubed boneless chicken. Mix well. Set aside for at least 45 mins to 1 hour. You can also marinate overnight & pop it in the fridge for best results.

Sprinkle the dry flour over the marinade. If you chose to use egg, you can add it now. Mix well. If not using egg the marinade may turn dry so sprinkle some water if needed to bind the flour well.

Heat oil in a deep pan until hot enough. Test if the oil is hot by dropping a small portion of the batter to the hot oil. The batter must rise without burning a lot.

Slide in the chicken pieces one by one. Fry on a medium high flame until crisp & golden. When the chicken is done cooking, the bubbles will begin to cease. Drain them on a kitchen tissue.

Wipe off any moisture on the curry leaves & fry them in the hot oil & set aside for garnishing.

Heat a pan with 1 tbsp oil. Add cumin, chopped garlic, curry leaves & green chilies. Fry till the leaves turn crisp. Then add garlic paste, red chilli powder, sugar, curd & salt. You can also skip curd & just add 1 tsp vinegar with 2 tbsp water.

Quickly stir everything well. When the mixture bubbles well & turns thick, add fried chicken and toss well.

Fry on medium heat till it absorbs all the moisture & coats the chicken. This just takes 2 minutes. Over frying can make the chicken hard. So turn off in time.

Serve chicken 65 with sliced onions & lemons. Garnish with curry leaves.

Kerala Chicken Curry

1/4 to 1/2 tsp red chili powder (less spicy variety like kashmiri or byadgi)
1/4 tsp salt as needed
1/4 tsp turmeric
1/2 tsp garam masala powder
1/8 tsp pepper powder

1/2 kg chicken (500 grams)

Spices to roast (or use any garam masala):
1 1/2 tbsp coriander seeds
1 inch cinnamon piece
4 cloves
2 pods cardamom
1/4 tsp pepper corn
3/4 tsp fennel seeds
1/4 tsp cumin (optional)
2 to 4 red chilies or 1/4 tsp red chili powder (less heat variety like kashmiri or byadgi)

For gravy:
1 1/2 tbsp Coconut oil
3/4 cup onions chopped finely (1 large)
1 tbsp garlic-ginger paste
3/4 cup coconut milk (thin milk)
1/2 cup tomatoes (pureed or chopped) (optional)

tempering (optional):
1 1/2 tsp coconut oil
1 red chili (break and remove the seeds)
3 to 4 pearl onions sliced thinly (Or shallots)
1 sprig curry leaves

Marinate chicken with chilli powder, salt, turmeric, pepper and garam masala.

Keep aside until you prepare the rest.

Make kerala masala (skip if using ready made masala)

On a low flame dry roast coriander seeds, cloves, cinnamon, cardamom, pepper and red chilies until they begin to smell aromatic.

Remove them to a plate and roast fennel seeds along with cumin until both turn aromatic.

Blend all of these to a fine paste with little water. You can also make a fine powder and use.

Heat coconut oil in a pan, add onions and fry till they turn golden.

Add ginger garlic paste and fry till the raw smell goes off.

Add chicken and fry on a slightly high flame till it turns white in color, for about 3 to 4 mins.

Then add the ground spices or kerala masala & mix well.

Cover and cook on a low flame till the chicken is tender.

Keep stirring in between for even cooking.

Optional – If using tomatoes, then add at this stage and cook further until the tomatoes loose the raw flavor.

If needed add 1/4+cup water. I did not use additional water, the moisture in the chicken and was enough to cook.

Pour the coconut milk. Mix well. If using tinned coconut milk, shake it well and then use.

When the coconut milk begins to bubble cover and simmer for 5 mins. Check salt and adjust as needed.

Heat a small pan with coconut oil and fry onions till they turn pink. Then add curry leaves and red chili. When the leaves turn crisp.

Pour this over the curry.

Serve it with rice, roti or paratha.


2 cups (480 ML) wheat flour or atta (substitute with all-purpose flour)
2 teaspoons oil for kneading (optional)
3/4 to 1 cup water (or luke warm water)
1/4 teaspoon salt (optional)
2 tablespoon ghee or oil as needed

Mix together wheat flour, salt, oil in a wide mixing bowl.

Pour water little by little as needed & make a stiff non sticky dough.

Knead well to make the dough soft and pliable.

If necessary knead with moist fingers.

When you press down the dough with a finger, you must feel it is soft and dent easily.

Wrap it in a moist cloth or cover it in a container and set aside for 30 mins.
You can also grease the ball with a few drops of oil and cover.

How to make paratha:

Knead the dough lightly & divide to 8 parts.

Then roll to balls & keep them covered.

Take a few tbsp of flour to a small bowl & flour the rolling area.

Dip a ball in the flour and dust off excess. Too much flour on the parathas can make them hard.

Place the ball on the rolling area and flatten it slightly with fingers.
With the help of a rolling pin begin to roll each ball to a round layer or roti of 7 inches.

Making square paratha:

Apply ghee all over the paratha and fold 1/3 part of it.

Then apply the ghee to the folded part as well & repeat folding the other 1/3 part.

Apply ghee over the 3 layered long strip and fold 1/3 part of it.

Then repeat the other 1/3 part & you will have a square.

Sprinkle little more flour if needed to prevent sticking.

Then roll the square further to make a 7 inch square paratha.

Making Triangle paratha:

Apply ghee all over the roti & fold it to half to make a half circle.

Next apply ghee over it & repeat folding it to get a triangle shape.

Sprinkle a bit of flour & begin to roll evenly to a triangle paratha.

Frying paratha:

Heat a griddle until hot on a medium high flame.

Transfer paratha to the griddle. Cook it until you begin to see bubbles, then flip it.

Fry on a medium high flame on the other side as well pressing down with a spatula.

Pressing down helps the parathas to puff up and the layers get separated and get cooked through.

Flip the parathas too and fro. Cook until brown spots appear on both the sides.
Drizzle ghee or oil on both sides.

Remove the paratha to a wired rack or plate lined with a clean cloth or kitchen tissue.

Stack them one over the other to keep them soft.

Serve paratha with curry or chutney or just yogurt.


For vegetable paratha – Mash well 1½ cups of boiled mixed vegetables & add it to 1 cup flour along with half tsp garam masala and half tsp of red chilli powder & handful of coriander leaves.

To make spinach paratha – Blend 1 cup spinach with 2 to 3 tbsp water, 1 garlic clove, 1 chilli & ¼ tsp garam masala to a smooth paste. Mix this with 1 cup flour, salt & 1 tsp oil.

For spiced or masala paratha just add half tsp each of red chili powder, garam masala & handful of coriander leaves to 1 cup of flour. Mix the dough and make masala paratha. You can also sprinkle in between the layers.

To make methi paratha, just add half cup finely chopped methi leaves to 1 cup flour along with spices, ginger garlic & herbs.

If the dough turns sticky, sprinkle some flour and knead it.

If the dough turns hard or too stiff, then moisten your fingers and knead the paratha dough.

You can also make the dough in a food processor or stand mixer.

Vegetable Paratha

1 cup (240 ML) atta / whole wheat flour
salt as needed
1/2-tsp grated ginger or ginger garlic paste
1/2 tsp red chilli powder (adjust as needed)
1/2 tsp ajwain / carom seeds/ vaamu
ghee or oil for frying
1 1/2 cup mix veggies (can substitute with other veggies)
1/2 cup potatoes or sweet potatoes, cubed
1/2 cup carrots cubed
1/4 cup cauliflower
1/4 cup green peas
1/4 cup methi or palak chopped finely(optional)
1 Handful coriander leaves (optional)

Steam or boil mix vegetables until just cooked.

When they are still hot, mash them well using a masher until smooth.

Add the rest of the ingredients except atta. Mix well.

Add the flour and mix. If needed add little water or vegetable stock if any left from boiling the veggies.

Knead well to make a soft non sticky dough. Divide the dough into 5 to 6 equal sized balls.

Dust the rolling board and a ball with little flour. Flatten and begin to roll evenly to a medium sized paratha of 6 to 7 inches.

Heat a roti tawa. When it is hot enough transfer the paratha gently to the tawa. After a minute flip it and spread ghee or oil.

Cook on both the sides until brown to golden spots appear, meaning the paratha is cooked.

Continue to make and fry all the parathas.

Stack mix vegetable paratha to keep them soft.