Home > Chicken > Andhra chicken roast with stepwise pictures

Andhra chicken roast with stepwise pictures

Sometime back I had tried Andhra style spicy chicken roast which I had adapted from ‘OD’ and this time it is from Kudpimaams blog as suggested by my friend Laxmi Shenoy..The dish came out very tasty . As I repeatedly keep mentioning I like to try new recipes most of the time ,I tried this version this time.Coming back to the recipe it is better to start  the preparation prior, a day in advance as the recipe calls for marination of 7-8 hours however I did not follow as I wanted to prepare it the same day.Even powdering the Andhra masala powder prior saves a lot of time.I have halved the measurements of Andhra masala powder as I like mild flavour,but you may double the measurement as per the original recipe.

Recipe adapted from : Kudpiraj’s Garam Tawa

Ingredients for the marination:
Chicken -1 kg
Lime -1
Turmeric powder- 1 tsp
Kashmiri chilly powder- 2 tsp
Salt – to taste

Ingredients for the Andhra Masala Powder:
Coriander seeds -2 tsp
Cumin seeds – 1/2 tsp
Peppercorns -8
Khuskhus/poppy seeds – 1 tsp
Cinnamon -1 “
Cardamom  – 2
Cloves – 3
Fennel seeds – 1 tsp

Other Ingredients:
Onions -5,sliced
Tomatoes -3,chopped
Kashmiri Chilly powder -2 tsp
Ginger garlic paste -3 tsp
Coriander leaves – handful,chopped
Cashewnuts -10-12,chopped
Curry leaves -3 sprigs
Ghee – 3 tbsp
Oil -3-4 tbsp


  1. Marinate the chicken with the ingredients mentioned under the list for 7-8 hours.
  2. Dry roast the Andhra Masala powder ingredients,powder it finely and keep it ready.
  3. Roast cashewnuts and curry leaves in a tsp of ghee and keep it ready.
  4. Heat oil in a pan and saute onions until light brown in colour.
  5. Add ginger garlic paste and saute until oil leaves the sides.
  6. Add chopped tomatoes and fry until raw smell disappears.
  7. Add marinated chicken,chilly powder and mix well
  8. Check salt and cook it in high flame for 5 minutes turning the pieces from time to time.
  9. When chicken is half cooked add coriander leaves and Andhra masala powder.
  10. Cover the vessel with a lid and cook until the chicken gets almost gets cooked.
  11. Once it is almost cooked,remove the lid and cook on high flame to reduce the water.
  12. Once the masala becomes thick and dry add roasted cashewnuts,curry leaves and ghee and mix it well.
  13. Serve it hot with rice or biryani rice.
  14. Squeeze a lime for extra punch.

Pictorial presentation:

About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.

One comment

  1. Great job Saigeetha. It’s come out perfect!

Leave a Reply

Your email address will not be published. Required fields are marked *


Answer This Captcha * Time limit is exhausted. Please reload CAPTCHA.