Andhra Spicy Chicken Roast !!!

Andhra Spicy - Chicken Roast  (Can call it Chicken Fry too if you want :) )


Quintessential item in any Andhra Hotel..Andhra food is sometimes associated with spiciness..( Even if  you say most of the times, it doesn't surprise me)... Any non-veg loving person would like to have something that can be eaten any time and with anything... Like with just ghee rice, rasam rice, roti, chapatti, Rumali Roti, Biryani.. Absolutely with anything and everything....One of the best things that fits that requirement is Andhra Spicy Chicken Roast / Fry... Let's see how we can assure that craving is satisfied !!

For Marination

Around 1.25 kgs of Skinless Chicken cut you medium size

Clean it thoroughly and spread the chicken in wide basin or plate so that you can see each and every piece of chicken..

Now put salt so that every piece gets its share
Put Masala Kharam over every piece
Around 2 tbsp of Chillipowder..(non veg requires Spice)

Around 1 tsp of Jeera Powder(Don’t put too much)

Around 2 tbsp of Coriander powder

1 tbsp of Pepper Powder
2 tbsp of ginger Garlic Paste(make fresh one) better make it little coarse..(Unpeeled Garlic ).. This is for Texture

Put 2 medium size lemons... This is to break the meat and make it tender

Put 2 tsp of Oil...

Now mix everything thoroughly so that every piece gets coating
Oil is used for Binding

After you see the shine on each and every piece binding the entire masala we added..


Now add little curd(just 1 tbsp) and mix it thoroughly.. Curd is to break the meat and also make it tender.. The curd neutralizes the spice and sourness so add very little..It also helps in binding the masalas to the meat.. It should not make it watery.. Just little

Now mix it all again and ensure that every piece gets it share..

Now transfer it to a bowl or Dabba and seal it tightly.. Keep it in Fridge for 3-4 hrs or overnight...


Now for Masala Paste

3-4 Elaichi
10- Cloves (the more makes it spicier)
2 inch Cinnamon Sticks
2 inch Ginger
8 Garlic Cloves
10 - pepper corns
1 tbsp Cumin seeds
2 tbsp Coriander Seeds
2 tbsp poppy seeds (optional— this makes the paste little Kammaga.. So for now avoid it)
Little Dry Coconut— This adds amazing Flavour

Now transfer it to Mixie and make it a fine paste...

Keep adding very little water and grind it for 5 secs

Keep doing this process until it is fine paste


Preparation

Take 4-5 medium Sized onions and finely chop it...Very fine ..The gravy should be majorly based on onions and not water.. Also don’t put more because it makes it sweet

Take 9-10 Chillies Slit in Half

Take a thick Kadai.. It should be thick so as to retain the heat and let the meat cook with the conduction method...

Take out the marinated chicken from the fridge some 20 mins before the preparation..to make it come to room temperature

Now put it on High Flame.. Add 4-5 serving spoons oil.. Don’t worry on the oil as we can take it out later...

After the oil starts sputtering add the green Chillies.. Make sure the Green Chillies are cooked/Fried first.. The oil should become spicier...

Once cooked after approximately 1 minute, add Finely chopped onions
Now spread the onions across the entire Kadai and add salt sufficient to it..
You can do this on medium flame..

Now keep mixing these onions until they turn golden brown... Make sure that the onions are not boiled but fried... so you have to keep mixing.. If you keep the onions without mixing they will ooze out water and then they start boiling.. So keep mixing.. Until all the water that is sucked oozes out.. This might take close 7-9minutes

Now add 1.5 TBSP of Wet Garam masala paste we made..mix it thoroughly with the onions .. Now fry it until all the Oil oozes out..

Now add 1 tsp of Chilli powder to this mixture...This will add Colour and taste
..

Transfer the chicken into the Kadai and mix it thoroughly very thoroughly so that all the pieces get evenly coated with the mixture ..


Don’t add any water.. this one should be on medium flame.. Keep mixing it..for 2 Minutes.... The Onions in the masala mix should be almost invisible and should be mixed up in the paste...

Once you kind of start seeing that, now close the lid and lower the flame to slight less medium .. Add very little water.. Like 1/2 cup or so.... Now Water  from Chicken also will start coming out of Chicken and Chicken should cook in its own stock only.. Just  mix slightly the chicken every 3 minutes or so.. Should not let chicken stick to the bottom is our aim.. After 15 mins or so, check the chicken if you are able to cut with a spoon.. That’s when it is cooked and open the lid... Now add little water if needed for the consistency.. All the oil should float.. That’s Chicken Curry....For chicken fry take out the chicken pieces 1 minutes before the curry is done with very little gravy.. That’s when take out the Chicken pieces into a seperate Kadai.. The Kadai should be on high flame and complete hot...Take the oils from the chicken curry..(you can seperate oil from that).. Put oil and the chicken pieces.. Add Curry leaves and Cashew nuts ...Keep mixing the Chicken pieces thoroughly until all the water evaporates and sticks to chicken pieces.. Chicken Roast is done.. you can add some fried Chillies at the last.. ( Chillies fried in Chicken Curry oil:)