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Archana's Guntur-Chile Chicken

Recipe By: Archana Pidathala

Serves 4

Archana's Guntur-Chile Chicken
Photo by:  

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.

Head over to Martha Stewart Living for the full recipe.

Originally published June 2021.

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  • 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 powdered Guntur Sannam Chillies
  • 1/2 teaspoon Pragati Turmeric
  • 2 tablespoons whole-milk yogurt (not Greek)
  • 2 teaspoons whole Nandini Coriander
  • 1 teaspoon whole Nagauri 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 or Iniya Cardamom
  • 2 cinnamon-stick pieces (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 Pepper
  • 1 tablespoon ghee
  • 8 to 10 fresh curry leaves
For serving
  • Steamed rice or flatbread, for serving


To view the full recipe, head over to Martha Stewart Living.