Guntur Chilli Chicken - SK Khazana

Ingredients list for Guntur Chilli Chicken - SK Khazana

• 750 gms Chicken on the bone cut into 2 inch pieces
• 6-7 Guntur red chillies whole dried
• 2 teaspoons Cumin seeds
• 15-20 Black peppercorns
• 2 teaspoons Coriander seeds
• 1/2 inch Cinnamon stick
• 1 Bay leaf
• 10-12 Cashew Nuts
• 2 teaspoons Oil
• 2 teaspoons Pure ghee
• 1 teaspoon Mustard seed
• 1 medium Onion finely chopped
• 1 tablespoon Ginger-garlic paste
• 20-25 Curry leaves
• to taste Salt
• 1/4 teaspoon Turmeric powder
• 1/2 teaspoon Coriander powder
• 1 teaspoon Tata Sampann Chilli Powder
• 1 medium Tomato finely chopped
• for garnish Fresh coriander sprigs
• to serve Steamed rice

Method

1. Dry roast cumin seeds, black peppercorns, coriander seeds, cinnamon stick, Guntur chillies and bay leaf in a non-stick pan till the spices become fragrant. Transfer into a bowl and allow to cool slightly.
2. Transfer the roasted spices in a blender jar, add cashew nuts and ¼ cup water and blend to a fine paste.
3. Heat oil and ghee in a non-stick wok, add mustard seeds and let them splutter. Add onion and sauté well. Cook till light golden brown.
4. Add ginger-garlic paste and sauté for 1 minute. Add 8-10 curry leaves and mix well.
5. Add salt, turmeric powder, coriander powder and Tata Sampann Chilli Powder and 2 tbsps water and mix well. Cook for a minute.
6. Add tomato and mix. Add the prepared paste and ¾ cup water and mix well. Cover and cook for 2-3 minutes or till the oil separates.
7. Add chicken and the remaining curry leaves and sauté on high heat for 2-3 minutes.Add ½ cup water and mix well. Cover and cook for 15-20 minutes till the chicken is cooked completely. Take the pan off the heat.
8. Transfer the prepared chicken into a serving bowl, garnish with coriander sprig. Serve hot with steamed rice.