Chicken Iguru- Andhra Style Curry
Though I had heard the name Chick Iguru plenty of times during our stay in Hyderabad, I never really got to taste or make it. So, the other day, when a friend of mine asked me if I have cooked it, I decided to give it a shot. Next step was to search the net. But sadly, the more I looked into different recipes, the more confused I was. On enquiring with some Telugu speaking friends, I learnt that Iguru means semi- gravy. So after comparing a few recipes and understanding the common ingredients, I decided to try it my way. Whether it tastes like the authentic Iguru is yet to be known. But we ended up wiping our plates clean 🙂
Chicken Iguru
Chicken Iguru- Andhra Style Curry
Though I had heard the name Chick Iguru plenty of times during our stay in Hyderabad, I never really got to taste or make it. So, the other day, when a friend of mine asked me if I have cooked it, I decided to give it a shot. Next step was to search the net. But sadly, the more I looked into different recipes, the more confused I was. On enquiring with some Telugu speaking friends, I learnt that Iguru means semi- gravy. So after comparing a few recipes and understanding the common ingredients, I decided to try it my way. Whether it tastes like the authentic Iguru is yet to be known. But we ended up wiping our plates clean 🙂
Ingredients
- 1 kg Chicken
For the marinade
- 1 - 1/2 teaspoons Ginger paste
- 1 - 1/2 teaspoons Garlic paste
- 1 teaspoon Chilli powder - heaped
- 1/2 teaspoon Turmeric powder
- to taste Salt
- 2 tablespoons Lime juice
- 1 - 1/2 teaspoons Coriander powder
For the paste
- 1/2 tablespoon Coriander seeds
- 2 teaspoons Cumin seeds
- 4 tablespoons coconut Grated
- 3 teaspoons Poppy seeds / Khus khus
- 10 - 12 Cashew nuts
For the Gravy
- 3 Bay leaf
- 6 Cloves
- 2 Cinnamon " - stick
- 3 Onion Chopped
- 3 tomatoes Chopped
- 3 teaspoons Ginger-garlic paste
- 1 - 1/2 teaspoons Chilli powder
- 3 - 4 Green chillies
- as required Water
Instructions
- Marinate the chicken with the ingredients mentioned above.
- Keep aside for at least 15 minutes.
- Meanwhile, grind the coriander seeds, cumin, coconut, poppy seds and cashewnuts to a smooth and fine paste.
- Keep aside
- Heat oil in a pan.
- Add the bay leaves, cloves and cinnamon.
- When they start to crackle, add the chopped onions.
- Saute till nearly brown in colour.
- Add the ginger- garlic paste and stir till the raw smell goes.
- Add the chilli powder and stir for a few seconds.
- Add the chopped tomatoes and cook till oil separates.
- Drop the marinated chicken pieces and fry on medium-high heat, till all sides turn brown in colour.
- Add the ground paste and stir well.
- Add water as required and cook till the chicken is done.
- Transfer to a serving plate and garnish with chopped coriander leaves.
- Serve with Rice or Roti.
Notes
