Authentic Andhra Gongura Chicken Recipe
40 minutes
1183 reads
About Authentic Andhra Gongura Chicken Recipe
Experience the fiery flavors of Andhra Pradesh with this authentic Gongura Chicken recipe! This dry chicken dish showcases the unique tangy and slightly sour taste of gongura leaves (also known as roselle leaves), perfectly balanced with warming spices and a hint of chili heat.The vibrant red color and bold taste make this a show-stopping side dish, ideally served with steamed rice, dal, or sambar. It's a simple recipe with big flavor, sure to become a new family favorite.Learn how to prepare this classic Andhra specialty, easily recreated in your own kitchen. Prepare to be amazed by the explosion of authentic Indian flavors in every delicious bite!
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
For the Chicken Marinade
- 300 gm Chicken bone-in, skin-on thighs or drumsticks recommended; cut into 1-inch pieces
- 1 tbsp Ginger-Garlic Paste
- 1 tsp Chili Powder adjust to your spice preference, red
- 1/2 tsp Coriander Powder dhania
- 1/2 tsp Turmeric Powder
- 1/2 tsp Salt to taste
- 1/2 tsp Lemon Juice
For the Gongura Paste
- 1 bunch Gongura Leaves about 1 cup packed; also known as roselle leaves
- 5 Chilies green, slit lengthwise; adjust to your spice preference
For Cooking
- 1 tbsp Oil vegetable or canola
- 1 tbsp Ghee but adds flavor; can substitute with more oil, clarified butter; optional
- 2 sprigs Curry Leaves
- 1/2 tsp Cumin Seeds
- 1/2 tsp Garam Masala
- 1 medium Onion finely chopped
Instructions
Prepare the Chicken Marinade
- Marinate the chicken with ginger-garlic paste, red chili powder, coriander powder, turmeric powder, salt, and lemon juice. Let it rest for at least 30 minutes, or preferably longer in the refrigerator.
Prepare the Gongura Paste
- Wash the gongura leaves thoroughly. Combine the gongura leaves and green chilies in a blender or food processor and coarsely grind into a paste. Set aside.
Cook the Chicken
- Heat the oil in a pan or pot over medium heat. Add the marinated chicken and cook until it browns slightly and releases its moisture. Continue cooking until most of the water evaporates, leaving the chicken nicely browned.
Sauté Aromatics and Combine
- Heat the ghee (or oil) in a separate pan. Add the cumin seeds and curry leaves. Once the seeds start to crackle, add the chopped onion and sauté until softened and lightly browned.
Add the Gongura Paste and Finish
- Add the gongura paste to the pan with the onions. Stir well to combine. Cook for 5-7 minutes, or until the mixture thickens and the raw smell of the gongura is gone. Stir frequently to prevent sticking.
Serve
- Stir in the garam masala. Taste and adjust seasoning as needed. Serve the Gongura Chicken hot with steamed rice, dal, or sambar.
Recipe Notes
Expert Tips for the Best Gongura Chicken
- For a deeper flavor, consider using bone-in, skin-on chicken pieces.
- Adjust the amount of green chilies according to your spice preference. You can always add more later, but it's harder to remove the heat.
- Don't overcook the gongura paste; it can become bitter. Cook just until it thickens and loses its raw flavor.
- If the gongura paste is too thick, add a tablespoon or two of water to adjust the consistency.
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Recipe Nutrition
Calories: 217kcalCarbohydrates: 5gProtein: 10gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 49mgSodium: 437mgPotassium: 207mgFiber: 2gSugar: 2gVitamin A: 414IUVitamin C: 35mgCalcium: 29mgIron: 1mg
Akum Raj Jamir
Articles: 153
5 Comments
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Such a flavorful dish! Can’t wait to taste it.
Love it, yummy
Lovely recipe 🙂
This is so tempting! Thank you.
This is exactly what I was looking for!