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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

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