Andhra Fusion Spicy Chicken Fry

Andhra Fusion Spicy Chicken Fry

This recipe of Andhra Fusion Spicy Chicken Fry is a full-fusion flavor, inspired by the fiery rich Chicken Fry and Curries from the state of Andhra Pradesh.

Armed with the roots of Bengali cuisine, this recipe crosses culinary borders as we use whole spices like Bay Leaf, Cardamom Pods, Cinnamon, Cloves and Cumin, along with curry leaf for tempering. I have also used Tandoori Masala powder to enhance the flavor and add more spice. I prepare this tandoori masala powder at home. You can use any Indian curry powder you like ( for instance Madras Curry Powder).

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Andhra Fusion Spicy Chicken Fry
Prep time
Cook time
Total time
Recipe type: Non-Veg
Cuisine: Andhra
Serves: 4 persons
  • For Chicken Marinade :
  • 3 chicken thighs or breasts( skinless)
  • 1 tablespoon kashmiri chili powder( or paprika powder; to add color)
  • ½ teaspoon red chili powder( for spice; adjust as per your taste)
  • ½ teaspoon turmeric powder
  • 1 tablespoon ginger garlic paste
  • 1.5 tablespoon tandoori masala powder( or any curry powder)
  • salt as needed
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh coriander leaves
  • For Tempering :
  • 1 bay leaf
  • 2 green cardamom pods
  • 2 cloves
  • 1 inch cinnamon stick
  • ½ teaspoon cumin seeds
  • 1 sprig curry leaf
  • Other ingredients :
  • 2 tablespoon olive(or any refined oil)
  • 1 teaspoon sesame oil
  • 1 cup finely chopped onions
  • 4 green chilies slit
  • 1 teaspoon freshly grated or ground garlic
  • ½ teaspoon black pepper powder
  • 12 walnut or cashews nuts coarsely ground
  1. Wash and clean the chicken with cold water. Pat it dry with kitchen towel and cut into bite size cube pieces.
  2. Marinade the chicken with lemon juice, salt, tablespoon of oil, red chilly powder, kashmiri chilly powder, turmeric powder, ginger garlic paste, tandoori masala powder and coriander leaves.
  3. Cover and refrigerate the marinade for 15 minutes.
  4. Heat a pan and add olive oil and sesame oil. When the oil is hot, add the bay leaf, cardamom pods, cloves, cinnamon stick, and cumin seeds.
  5. Sauté at low heat till you feel the aroma of the spices.
  6. Add the curry leaf and sauté till they become crispy.
  7. Add the chopped onions, green chilies and ginger. Sauté at medium high till the onions turn soft, light brown and translucent.
  8. Add the marinade chicken and sauté at medium high heat for 5-6 minutes till the pinkness of the chicken is gone.
  9. Add black pepper powder, turmeric powder and salt as required. Stir and mix.
  10. Add little water. Cover and cook for 15-20 minutes till the chicken is cooked.
  11. Remove the cover. Sauté at medium high heat till excess water evaporates and the chicken is completely coated with the masala.
  12. Turn off the heat. Garnish with coriander leaves.


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