Andhra Chicken Roast
Santosh Allada
Spicy, flavorful, and moist, Andhra Chicken roast is made with minimal ingredients. A restaurant-style dish you can make at home within 30mins. The unique way of sauteing the cooked chicken with spices makes this dish special. It can be served as a starter or a side dish in a South Indian meal.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Appetizer, Main Course
Cuisine Andhra, South Indian
- 1/2 kg Chicken with bone or boneless
Marinating chicken
- 1/4 tsp Turmeric powder
- 1-2 tsp Red chili powder or Kashmiri chili powder
- 2 tsp Ginger garlic paste
- 1 tsp Chicken masala optional
- 2 tbsp Curd or yogurt
- 1/2 tsp Salt
- 1 tbsp Lemon juice
For Chicken Roast
- 2-3 tbsp Oil
- 1 sprig Curry leaves
- 2-3 numbers Green chilies slit
- 1 large Onion finely chopped
- 1/4 tsp Turmeric powder
- 1 tsp Ginger garlic paste
- 2 tsp Red chili powder I use everest tikhalal
- 1-2 tsp Garam masala or grinded vepudu masala
- 1 tsp Coriander powder
- Salt to taste if needed
- Coriander leaves
Marinate the chicken
Marinate the chicken with a little salt, ginger garlic paste, lemon juice, curd, turmeric powder, chicken masala, and red chili powder.
Mix well and rest for 30-60 mins.
Cooking the Marinated chicken
Heat oil in a pan. Add chicken pieces and fry for 5 minutes on medium to low flame.
Cover the pan and turn the flame to low.
Check after 5 mins. The chicken will release water. If not, add little water and continue to cook till the chicken pieces are cooked well.
Remove the lid and check if the chicken is tender. If not, continue to cook on low flame.
If there is still any water, cook uncovered till the water evaporates. Transfer to a plate and keep aside.
Preparation for Andhra Chicken roast
Heat oil in a wide heavy bottom pan over medium flame. When hot, add the chopped onions. Saute till the onions turn a light golden color.
Next, add curry leaves and green chilies. Saute for a minute.
Add ginger-garlic paste and turmeric powder. Saute till the raw smell goes away.
Add cooked chicken pieces and give a good mix.
Add red chili powder, coriander powder, ground vepudu masala or garam masala, and salt. Mix well.
Now, on medium to low flame roast the chicken pieces well with the spices until the ground spices coat the chicken pieces well.
Taste check and add salt if needed.
Lastly, add coriander leaves and give a final mix. Andhra Chicken Roast is ready to serve.
For juicy chicken fry, use chicken with bones.
Boneless suits very well for this recipe too.
The recipe is a spicy version. You can adjust the spice level as per your preference.
Do not overcook the chicken.