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
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.