Andhra Chicken Curry | Andhra Chicken Gravy | Chicken Curry

Andhra Chicken Curry Recipe

Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course Main Course
Cuisine Indian


  • 500 gms Chicken (small curry cut pcs.)

For Marination

  • 1 tsp Salt
  • 1/4 tsp Turmeric Powder
  • 1.5 tsp Red Chilli Powder

For Masala Powder

  • 2 tsp Coriander Seeds
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Fennel Seeds
  • 2 tsp Poppy Seeds (Khus khus)
  • 2 nos. Green Cardamom
  • 3 nos. Cloves
  • 1 nos. Cinnamon (one inch piece)

Other Ingredients

  • 2 medium Onions (finely chopped, around 150 gms)
  • 3 nos. Green Chillies cut
  • 2 sprigs Curry Leaves (15-20 leaves)
  • 2 medium Tomatoes (chopped)
  • 3 tbsp Refined Oil
  • 1/4 tsp Salt



  • Marinate the chicken with the items indicated and set aside for 30 mins.
  • Roast the spices in a pan on low heat for 3 mins. Take it out on a plate & allow it to cool. Grind it into a powder.
  • Chop the onions & tomatoes, slit and cut the green chillies.


  • Heat oil in a pan or kadhai.
  • Add the cut green chillies & curry leaves, give it a mix.
  • Now add the chopped onions and fry on medium heat for 10 mins till it starts turning brown.
  • Add the ginger garlic paste and fry on low heat for 2 mins.
  • Now add the marinated chicken and bhunno/ fry on high heat for 2 mins.
  • Continue to bhunno/ fry on medium heat for another 4- 5 mins till the chicken pieces are browned.
  • Now add the ground spice powder, give a mix and add a splash of water. Add salt, 1/4 tsp or to taste & mix.
  • Continue to fry/ bhunno on low to medium heat for 5 mins till it cooks & coats the chicken pieces.
  • Add the chopped tomatoes and mix & fry on medium heat for a minute.
  • Now reduce the heat to low and cook covered for 10 mins till the tomatoes are soft and pulpy (saucy consistency).
  • Add 150 ml water, give a mix and cook covered on low heat for another 10 mins till chicken is tender.
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