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Gentl & Hyers

This chicken dish is named after the famed fiery Guntur Sannam chilli from the South Indian state of Andhra Pradesh. 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.

Ingredients

2 1/4 pounds bone-in chicken breasts, thighs, and drumsticks
1 tablespoon minced or grated garlic (from 2 to 3 cloves)
1 tablespoon minced or grated fresh ginger (from a 2-inch piece)
Kosher salt (we use Diamond Crystal)
1 to 1 1/2 teaspoons Guntur Sannam Chilli powder
1/2 teaspoon Pragati Turmeric
2 tablespoons whole-milk yogurt (not Greek)
2 teaspoons whole Nandini Coriander
1 teaspoon whole Jodhana Cumin
1/4 teaspoon fenugreek seeds
3 tablespoons unsweetened shredded coconut
1/4 cup plus 1/2 teaspoon vegetable oil
4 to 5 dried red chiles, such as Guntur Sannam
6 whole Kandyan Cloves
2 pods Baraka Green Cardamom
2 Wild Cinnamon Quills (each about 1 inch long)
3 onions, chopped (about 5 cups)
4 Indian green or serrano chillies, slit lengthwise halfway through (left attached at stem ends)
2 to 3 teaspoons freshly coarse-ground Aranya Black Pepper
1 tablespoon ghee
8 to 10 fresh curry leaves

For serving

Steamed rice or flatbread, for serving

Methods

Mix all the ingredients for the marinade together and rub onto the chicken pieces till they are well-coated. Marinate for 1 hour.
Dry roast the coriander, cumin, and fenugreek seeds till aromatic. Set aside. To the pan, add the dried coconut and sauté on low heat for about 30 seconds, stirring continuously. To the hot pan add ½ teaspoon of vegetable oil. Add the chillies and fry till aromatic.
Once cool, grind all the roasted ingredients along with the cloves, cardamom, and cinnamon to a fine paste with a splash of water in a mixer / food processor.
Heat 4 tablespoons of oil in a heavy-bottomed pan over high heat until very hot. Reduce the heat to medium and add 2 cloves, 1 cardamom, and a cinnamon stick. Add the onions and fry for 7-8 minutes till the onions brown, stirring occasionally. Add the ginger-garlic paste and green chillies and fry for another couple of minutes.Add the marinated chicken and give everything a good mix.
Cook until the chicken begins to brown, about 5 minutes. Add 180ml / ¾ cup of water and bring the gravy to boil. Cover and cook on low heat for 10-15 minutes or until most of the liquid dries up.
Check once , twice while cooking to make sure the chicken is not sticking to the pan. Add the freshly ground masala, ground black pepper and salt; mix well. Continue too cook uncovered for another 10-15 minutes or until the gravy thickens and the chicken is cooked through. Stir occasionally, scraping off any masala bits that stick to the bottom of the pan.
Drizzle the ghee, sprinkle the curry leaves and cook for another minute. Cover the chicken curry and take the dish off the heat. Serve with steamed rice or flatbread.

This Recipe Features

Archana's Guntur-Chile Chicken

Serves

4 people

Difficulty

Beginner

Ingredients

2 1/4 pounds bone-in chicken breasts, thighs, and drumsticks
1 tablespoon minced or grated garlic (from 2 to 3 cloves)
1 tablespoon minced or grated fresh ginger (from a 2-inch piece)
Kosher salt (we use Diamond Crystal)
1 to 1 1/2 teaspoons Guntur Sannam Chilli powder
1/2 teaspoon Pragati Turmeric
2 tablespoons whole-milk yogurt (not Greek)
2 teaspoons whole Nandini Coriander
1 teaspoon whole Jodhana Cumin
1/4 teaspoon fenugreek seeds
3 tablespoons unsweetened shredded coconut
1/4 cup plus 1/2 teaspoon vegetable oil
4 to 5 dried red chiles, such as Guntur Sannam
6 whole Kandyan Cloves
2 pods Baraka Green Cardamom
2 Wild Cinnamon Quills (each about 1 inch long)
3 onions, chopped (about 5 cups)
4 Indian green or serrano chillies, slit lengthwise halfway through (left attached at stem ends)
2 to 3 teaspoons freshly coarse-ground Aranya Black Pepper
1 tablespoon ghee
8 to 10 fresh curry leaves

For serving

Steamed rice or flatbread, for serving

Methods

Mix all the ingredients for the marinade together and rub onto the chicken pieces till they are well-coated. Marinate for 1 hour.
Dry roast the coriander, cumin, and fenugreek seeds till aromatic. Set aside. To the pan, add the dried coconut and sauté on low heat for about 30 seconds, stirring continuously. To the hot pan add ½ teaspoon of vegetable oil. Add the chillies and fry till aromatic.
Once cool, grind all the roasted ingredients along with the cloves, cardamom, and cinnamon to a fine paste with a splash of water in a mixer / food processor.
Heat 4 tablespoons of oil in a heavy-bottomed pan over high heat until very hot. Reduce the heat to medium and add 2 cloves, 1 cardamom, and a cinnamon stick. Add the onions and fry for 7-8 minutes till the onions brown, stirring occasionally. Add the ginger-garlic paste and green chillies and fry for another couple of minutes.Add the marinated chicken and give everything a good mix.
Cook until the chicken begins to brown, about 5 minutes. Add 180ml / ¾ cup of water and bring the gravy to boil. Cover and cook on low heat for 10-15 minutes or until most of the liquid dries up.
Check once , twice while cooking to make sure the chicken is not sticking to the pan. Add the freshly ground masala, ground black pepper and salt; mix well. Continue too cook uncovered for another 10-15 minutes or until the gravy thickens and the chicken is cooked through. Stir occasionally, scraping off any masala bits that stick to the bottom of the pan.
Drizzle the ghee, sprinkle the curry leaves and cook for another minute. Cover the chicken curry and take the dish off the heat. Serve with steamed rice or flatbread.