Andhra Chicken Fry

Name: Andhra Chicken Fry
Yield: Serves 4
Cuisine: Indian
Ingredients: 10–12 cherry tomatoes, halved; 3 tbsp rapeseed/canola oil; 4 green cardamom pods; pinch of black stone flower (optional); 1 tsp cumin seeds; 60 g/2 oz/½ cup cornflour/cornstarch; 40 g/1½ oz/¼ cup rice flour; 250 ml/9 fl oz/1 cup neutral oil; 1 tsp mustard seeds; 500 g/1 lb 2 oz boneless chicken thighs, cut into bite-size pieces; 6 cloves; 1 tbsp green peppercorns; ½ tsp ground turmeric; 2 tbsp chopped fresh root ginger; 2 tbsp Ginger-Garlic Paste; 2 tbsp coriander seeds; 2 tbsp grated fresh coconut; 1 tbsp chopped garlic; 1 tbsp chopped fresh coriander/cilantro, plus extra to garnish; 1 tsp salt; 8–10 curry leaves; ½ tsp ground black pepper; 1 tbsp chopped green chillies; ½ tsp fennel seeds; 250 g/9 oz onions, finely chopped; 5 cm/2 in cinnamon stick; ½ tsp salt, or to taste; 8–10 curry leaves, finely chopped; 2 tbsp lime juice; ½ tsp cumin seeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

This is one of my favourites – a peppery chicken fry dish, which I have served in various ways at my restaurants. This South Indian version is very easy to prepare and makes a great snack or appetizer. Serve with paratha or on its own with drinks.

Ingredients

500 g/1 lb 2 oz boneless chicken thighs, cut into bite-size pieces
2

Asia
India
Andhra Pradesh
Snack
Starter
Spicy

Method

First, make the Andhra spice mix. In a non-reactive pan, dry-roast all of the spices over a medium heat until aromatic. Leave to cool, then grind to a fine powder in a spice grinder.

Place the chicken pieces in a bowl and add the ginger-garlic paste, chopped curry leaves, green chillies, coriander, black pepper, salt and lime juice. Mix well, cover and leave to marinate in the refrigera