Guntur Chicken Masala – Home Cooking
Summary
- This recipe for Guntur Chicken Masala is an Andhra special, packed with incredible flavors from freshly ground spices. The chicken is marinated and then cooked with onions, tomatoes, and curry leaves, resulting in a spicy and delicious dish perfect with rice.
All Ingredients - For Dry Spice Blend
- Coriander Seeds 2 tbsp
- Peppercorns 1 tsp
- Cumin Seeds 1 tsp
- Dry Red Chillies 5 nos
All Ingredients - For Masala Paste
- Spice Powder (from Dry Spice Blend) 1 1/2 tsp
- Chopped Ginger 1 inch piece
- Garlic 4 cloves
- Water as needed
All Ingredients - For Marination
- Chicken 500 gms
- Turmeric Powder 1/4 tsp
- Salt 1 tsp
- Kashmiri Chilli Powder 1 tsp
- Prepared Masala Paste all
All Ingredients - For Cooking
- Oil 3 tbsp
- Mustard Seeds 1 tsp
- Cumin Seeds 1 tsp
- Onion 2 nos (chopped)
- Green Chilli 2 nos (slit)
- Tomato 2 nos (chopped)
- Prepared Masala Powder (dry) 2 tsp (divided)
- Curry Leaves a few sprigs
- Water 1/2 cup
- Salt 1/2 tsp
- Coriander Leaves freshly chopped
Tools You'll Need
- Pan
- Bowl
Plan Ahead
Up to 30 min of hands-off time you can shift to earlier.
- Step 6 · Rest30 min
Rest Marinated Chicken Let the marinated chicken rest for about 30 minutes…
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Step-by-Step Instructions
Step 1: Prepare Dry Spice Blend
In a small pan, dry roast 2 tablespoons of coriander seeds, 1 teaspoon of peppercorns, 1 teaspoon of cumin seeds, and 5 dry red chillies on low heat for about until they turn aromatic and change color slightly.
Step 2: Grind Dry Spices
Once cooled, transfer the roasted spices to a mixer jar and grind them into a smooth powder.
Step 3: Set Aside Prepared Masala Powder
Transfer 2 teaspoons of the freshly ground spice powder to a separate bowl. This will be used later in the cooking process.
Step 4: Prepare Masala Paste
To the remaining 1 1/2 teaspoons of spice powder in the mixer jar, add a small piece of chopped ginger and 4 garlic cloves. Blend everything into a smooth paste, adding a little water if needed.
Step 5: Marinate Chicken
In a bowl, combine 500 gms of washed and cleaned chicken pieces with 1/4 teaspoon of turmeric powder, 1 teaspoon of salt, 1 teaspoon of Kashmiri chilli powder, and the prepared masala paste. Mix well until the chicken is thoroughly coated with the marinade.
Step 6: Rest Marinated Chicken
Let the chicken rest for about to absorb the flavors.
Step 7: Sauté Aromatics
Heat 3 tablespoons of oil in a wide pan. Once the oil is hot, add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. When the mustard seeds start to splutter, add 2 finely chopped onions and 2 slit green chillies. for until the onions turn translucent.
Step 8: Cook Chicken with Tomatoes
Add the chicken to the pan and stir well. Allow the chicken to cook for a few minutes before adding 2 finely chopped tomatoes. everything together for about .
Step 9: Add Masala Powder and Curry Leaves
Now, add 1 teaspoon of the dry prepared masala powder (from Step 3) and mix well. Toss in some fresh curry leaves for added flavor and mix again.
Step 10: Simmer the Curry
Pour in 1/2 cup of water and add 1/2 teaspoon of salt. Stir well to combine all ingredients. Cover the pan and cook on medium flame for about until the chicken is tender and the masala has coated it beautifully.
Step 11: Garnish and Serve
After , open the lid and check on the chicken. Finally, sprinkle a small spoon of the remaining dry masala powder on top and add some freshly chopped coriander leaves. Mix everything well and turn off the stove. Serve hot with plain rice, sambar rice, or rasam.
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