GUNTUR-CHILE CHICKEN
This chicken dish is named after the famed fiery Guntur chiles from the South Indian state of Andhra Pradesh ($12, diaspora.com). A masala reduction coats each piece of chicken by the end of the cooking process. The masala caramelizes and the spices concentrate, fuse together, and permeate the meat.
Provided by Archana Pidathala
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 2h
Number Of Ingredients 22
Steps:
- Remove chicken skin, then cut chicken into 2-to-3-inch pieces with a cleaver or a heavy knife (you can ask your butcher to do this). In a large bowl, stir together 1 1/2 teaspoons garlic, 1 1/2 teaspoons ginger, 1 teaspoon salt, ground chiles, turmeric, and yogurt. Add chicken; rub mixture all over it to coat. Let stand at room temperature 1 hour.
- Make masala: Combine coriander, cumin, and fenugreek seeds in a small, heavy skillet (such as cast iron) over medium heat. Cook, swirling, until fragrant, about 5 minutes. Transfer to a bowl. Add coconut to skillet; cook over low heat, stirring, until golden and fragrant, about 30 seconds. Transfer to bowl with spices. Add 1/2 teaspoon oil to skillet. Add chiles, increase heat to medium, and cook until aromatic, about 30 seconds. Transfer to bowl; let cool completely, about 15 minutes. Transfer mixture to a spice grinder or mortar and pestle with 4 cloves, whole cardamom pod, and 1 cinnamon piece. Grind to a fine powder.
- Heat remaining 1/4 cup oil in a large Dutch oven or other heavy pot over high until shimmering. Reduce heat to medium; add remaining 2 cloves and cinnamon piece and crushed cardamom pod. Add onions and cook, stirring, until beginning to brown, 7 to 8 minutes. Add remaining 1 1/2 teaspoons garlic and 1 1/2 teaspoons ginger, and green chiles; cook 2 minutes more. Add chicken and stir well; cook until beginning to brown, about 5 minutes. Add 1 cup of water; bring to a boil, then cover, reduce heat to low, and cook until most of liquid has evaporated, 10 to 15 minutes, checking once or twice to make sure chicken isn't sticking (if it is, add a splash of water and stir to release).
- Add coriander-coconut masala, black pepper, and 1 teaspoon salt to Dutch oven; stir well. Continue to cook, uncovered, stirring occasionally and scraping off any masala bits that stick to bottom of pan, until sauce thickens and chicken is cooked through, about 10 minutes more. Drizzle with ghee, sprinkle with curry leaves, and cook 1 minute more. Cover and remove from heat; let stand 5 minutes. Serve hot, with steamed rice or flatbread.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
J. Bowers Ohene-Mantey
[email protected]This recipe is a keeper! The Guntur Chile Chicken was easy to make and the results were amazing. The chicken was moist and flavorful, and the sauce was delicious. I highly recommend this recipe.
Precious Khonje
[email protected]I'm not usually a fan of spicy food, but this Guntur Chile Chicken was surprisingly mild. The flavors were well-balanced and the chicken was very tender.
Hussain Badshah (Bhai Jan)
[email protected]This was a great recipe! The Guntur Chile Chicken was delicious and the sauce was perfect. I will definitely be making this again.
Mary Julies
[email protected]This Guntur Chile Chicken is the perfect dish for a party. It's easy to make ahead of time, and it's always a crowd-pleaser.
Abrish Kidanu
[email protected]I love the bold flavors in this dish. The Guntur Chile Chicken was a big hit with my family and friends.
Yami Ruiz
[email protected]This was my first time making Guntur Chile Chicken, and it turned out great! The chicken was tender and juicy, and the sauce was flavorful and spicy. I will definitely be making this again.
Ankwasa Benjamin
[email protected]I'm always looking for new recipes to try, and this Guntur Chile Chicken definitely didn't disappoint. It was easy to make and the flavors were amazing. I will definitely be making this again.
Dennis Ntem
[email protected]This Guntur Chile Chicken is the perfect dish for a weeknight meal. It's quick and easy to make, and the results are always delicious.
Sana Chandio
[email protected]I made this Guntur Chile Chicken for a party and it was a huge success. Everyone loved it!
Malik Majid Malik Majid
[email protected]This recipe is a keeper! The Guntur Chile Chicken was easy to make and the results were amazing. The chicken was moist and flavorful, and the sauce was delicious. I highly recommend this recipe.
Raham shad
[email protected]I'm not usually a fan of spicy food, but this Guntur Chile Chicken was surprisingly mild. The flavors were well-balanced and the chicken was very tender.
Faze Kirby
[email protected]This was my first time making Guntur Chile Chicken and it turned out great! The chicken was juicy and flavorful, and the sauce was perfect. I will definitely be making this again.
Thinee Official
[email protected]I love the bold flavors in this dish. The Guntur Chile Chicken was a big hit with my family and friends.
adam ali
[email protected]This recipe was easy to follow and the chicken turned out delicious. I used boneless, skinless chicken breasts and they cooked perfectly in the sauce. I served it over rice and it was a great meal.
Hakeem
[email protected]I've made this Guntur Chile Chicken several times now, and it's always a favorite. The sauce is so flavorful and the chicken is always moist and tender. I love serving it over rice.
Frank Patania
[email protected]This Guntur Chile Chicken was a hit! The flavors were bold and complex, and the chicken was cooked to perfection. I especially loved the crispy skin. I will definitely be making this again.