1 to 2 tbsp oil
1 to 2 sprig curry leaves
2 to 3 green chilies slit or chopped
1/2 tsp pepper powder (adjust as desired)
12 cashew nuts powdered finely
Marination for chicken fry:
1/2 kg chicken (bone-in or boneless)
1 1/2 tbsps Lemon juice
1/4 tsp turmeric
1 tbsp red chili powder
1 large onion (or 2 medium, coarsely pulsed in mixer)
1 tbsp ginger garlic paste
1 tbsp ghee solid (use 2 tbsp if melted)
Salt to taste
1 tbsp Coriander leaves chopped finely
Garam masala powder:
2 tbsps Coriander seeds or daniya
2 inch Cinnamon or dalchini
8 Cloves or laung
4 green cardamom or elachi
1/2 tsp Jeera or cumin
1/4 tsp Fennel seeds or saunf (optional)
Dry roast the ingredients mentioned for garam masala on a low flame until aromatic. Cool and make a fine powder.
Marinate the chicken with ingredients mentioned under marination along with 2 tbsps. water and garam masala. Set aside for 15 mins.
On a low flame, cook the chicken till it is soft cooked and tender. Little water can be added while cooking if the chicken turns dry. Once cooked, set aside for sometime. This gives the best taste to the chicken fry.
How to make andhra chicken fry:
Heat oil in a pan, add curry leaves and green chilies.
Fry till the leaves turn crisp and aromatic.
Add the cooked chicken along with the stock.
Fry on a high flame till all the gravy is absorbed by the chicken.
Add the cashew powder and pepper powder.
Keep stirring well and fry for 3 to 4 mins or till you get a nice aroma of cashews.The gravy should dry up with masala coated over the chicken.
Garnish chicken fry with fresh chopped coriander leaves