Guntur Chicken Fry

Guntur Chicken fry,a spicy fry with freshly ground masala paste.Its a great party starter or an accompaniment for rice.As this fry is a dry version,it can be rolled in a roti and have it as a roll.

The recipe uses the basic ingredients and the freshly ground masala enhances the taste and aroma.I tried this recipe couple of times and it was a great hit among kids.


                                                         Guntur Chicken Fry 

   Basic Information

   Preparation time ~ 20 minutes
   Marination time~ 30 minutes
   Cooking time ~ 30 minutes
   Serves ~ 3
   Recipe Source ~ here


Chicken( with bone or boneless)
2 lbs
Onion(finely chopped)
1(medium size)
1 medium size
Ginger&garlic paste
1 tbs
3 tbs
Turmeric powder
1/4 tsp
Green chilly/pachamilagai
Curry leaves/karivepillai
2 sprigs
1.5 tsp
3 tbs
Coriander leaves(finely chopped)
2 tbs

 To roast and powder

Coriander seeds
1 tbs
Red chilly/varamilagai
2-3 (broken)
Mustard seeds/kadugu
1/2 tsp
Fenugreek seeds/vendhayam
1/8 tsp
Black pepper/milagu
1.5 tsp
Cumin seeds/jeeragam
1/2 tsp
1 inch
2 tbs


  • Wash and clean the chicken and cut into bite size pieces and keep it aside.Add the yogurt and 1/2 tsp of salt to the chicken and marinate for 30 minutes minimum.
  • Heat a pan on a stove top and add 1/2 tsp of oil,add in all the spices given to roast.Roast it until a nice aroma comes out.Now add in the grated coconut and few curry leaves.Fry it for a minute.Put off the flame and grind it o a fine paste with water and keep it aside.
  • In a  pan,heat the oil ,once it becomes hot,add in the chopped onion and curry leaves,saute it with a pinch of  salt until translucent.Add in the ginger &garlic paste and fry it for a minute or until raw smell disappears.Add in the chopped tomato and mix it well.Cook it until mushy,
  • Add in the marinated chicken and give it a mix till it changes the color. Now add in the ground paste and mix it well.Add around 1/2 cup of water.
  • Cook it covered  in a medium flame till the chicken is tender and stir in between to prevent burning.Once the chicken is tender,remove the lid and in the slit green chillies and curry leaves. Let it simmer it for couple of minutes until the moisture evaporates.Keep it on a low flame for a minute and put off the flame.
  • Serve it warm with rasam rice or a starter.



Hi.Are you on Pinterest? I was looking for your board to follow,but couldn't find it!liked ur recipes.

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