Andhra Chicken Curry

This is a classic Andhra Chicken curry recipe. A very good friend of mine Mrs. P, who hails from AP shared this recipe with me, so it can't get any more authentic than this. She is an awesome cook herself, and whatever simple dish she whips up with the most basic ingredients tastes just simply amazing, and I keep asking her for recipes. I don't eat chicken or any other meat except sea food (very limited) and eggs here and there. I have been cooking chicken for my DH, though, and every time I try a new chicken recipe, its always an experiment on him, and I honestly have no clue how its tastes and I simply have to trust his opinion. My DH, my BIL and few other friends who have tasted this recipe always gave me a thumbs up! The aromas from Fenugreek leaves Or Mint leaves (whichever you choose to use) makes it aromatic and gives that nice flavor. In the recipe below, I have not used cashew-milk paste, but P said if you want a more rich gravy, then you can grind handful of cashews along with milk and add it instead of water. I am yet to try it, and I am sure, it will only make the gravy more creamy and rich!

Ingredients:

1 Kg chicken, cleaned and cut into small bite size pieces (I used the ones with bones)

3 medium onions, finely chopped

2 or 3 ripe tomatoes, chopped

2 tsp ginger garlic paste

4 cloves

2 cardamom

1" cinnamon stick

1 bunch mint leaves OR 1 cup fresh fenugreek/methi levees cleaned and chopped coarsely (I have also used 1/2 cup Kasoori Methi (dried leaves) when I was out of Fresh Methi and it worked fine, too)

4 tbsp cooking oil

salt to taste

3 tsp red chilli powder or more as per the spiciness you prefer.

1/3 tsp turmeric powder

For Marinade:

Marinade chicken in a bowl ahead of time with about 1/3 cup yogurt, red chilli powder, ginger garlic paste for about 30 minutes. Longer you keep, the better it is.

NOTE: Make sure to fry chicken very well before adding water. Also, for a rich gravy, grind some cashew pieces with milk and add when adding the water.

Method:

1) Heat oil in a thick bottomed pan. When hot, add cloves, cardamom, cinnamon stick and fry for a minute. Then, add finely chopped onions and ginger garlic paste and fry until nice and golden. Add mint OR fenugreek leaves and fry for few minutes.

2) Add tomatoes and fry until it starts to melt. Add haldi/turmeric and red chilli powder and fry until the oil starts to leave from the side.

3) Add marinaded chicken pieces and fry until the chicken is brown and oil starts to come from the side. Now add water, salt and mix everything well. Cover and cook until the chicken is cooked through.

Serve with rice or naan.