Recipe Andhra Style Chicken Kadhi

Pre-preparation time: 30 minutes to a few hours

Preparation time: 45 minutes

Difficulty: intermediate

Number of persons: 4

Type of dish: dinner

 

Supplies:

• Mixing Bowls: For marinating chicken and preparing the besan-yogurt mixture.
• Cutting Board and Knife: For chopping onions, green chilies, and other ingredients.
• Pan or Skillet: For cooking and browning the marinated chicken.
• Large Pot or Kadhai: For preparing the kadhi and combining the cooked chicken with the gravy.
• Whisk or Spoon: For mixing the besan and yogurt, stirring the kadhi, and other stirring needs.
• Cooking Spoons: For sautéing, stirring, and ladling the kadhi.
• Measuring Spoons and Cups: For accurate measurement of spices and other ingredients.
• Tongs or Slotted Spoon: For handling and transferring the chicken pieces.
• Serve Ware: Plates or bowls for serving the Chicken Kadhi.
• Optional - Pressure Cooker: If you want to expedite the cooking process for the chicken, you can use a pressure cooker.
  
  

Ingredients for Andhra Chicken Kadhi:

For Marinating Chicken:

• 500 grams chicken, cut into pieces
• 1 cup thick yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste

For Kadhi:

• 1 cup besan (gram flour)
• 2 cups thick yogurt
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2-3 dried red chilies
• 1 sprig curry leaves
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 green chilies, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• Salt to taste
• 1 tablespoon tamarind pulp (adjust to taste)
• Fresh coriander leaves for garnish
  
  

Preparation of Andhra Chicken Kadhi:

Marinating Chicken:

1. In a bowl, mix together yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt to create a smooth marinade.
2. Add chicken pieces to the marinade, ensuring they are well-coated. Let it marinate for at least 30 minutes or refrigerate for a few hours for better flavor absorption.

 

Cooking Chicken:

1. Heat oil in a pan. Add marinated chicken and cook until it turns golden brown on all sides.
2. Set aside.

 

Preparing Kadhi:

1. In a mixing bowl, whisk besan and yogurt together until smooth, ensuring there are no lumps.
2. Heat oil in a large pot. Add mustard seeds, cumin seeds, dried red chilies, and curry leaves. Allow them to splutter.
3. Add chopped onions and sauté until golden brown.
4. Add ginger-garlic paste and chopped green chilies. Sauté for 2 minutes until the raw aroma disappears.
5. Lower the heat and add turmeric powder, red chili powder, and coriander powder. Stir well to avoid burning the spices.
6. Pour the besan and yogurt mixture into the pot, stirring continuously to avoid lumps.
7. Add salt and tamarind pulp. Adjust the consistency by adding water if needed.
8. Bring the kadhi to a gentle boil, then add the cooked chicken pieces. Simmer for 15-20 minutes on low heat until the chicken is cooked through and the kadhi thickens.
9. Garnish with fresh coriander leaves.

 

Serve the Chicken Kadhi Andhra Style hot with steamed rice or Indian bread (roti/naan). Enjoy the spicy and tangy flavors of this delicious Andhra-style curry!