Restaurant Style Guntur Chicken | Spicy Andhra Guntur Chicken Dry Recipe | Easy Chicken Fry

Restaurant Style Guntur Chicken | Spicy Andhra Guntur Chicken Dry Recipe | Easy Chicken Fry


As an Amazon Associate, I earn from qualifying purchases
Links for the products :

Ceramic White Kadai : https://amzn.to/3ZJu2fI
White Silicon Spatula : https://amzn.to/4c7kXES
Red Silicon Spatula : https://amzn.to/4s2LDfh
Non-Stick Silicon Spatula Red Colour : https://amzn.to/4cvJN1m
Wooden Spatula : https://amzn.to/4qyhgMh
Stainless Steel Server : https://amzn.to/4qap6v5
Kashmiri Red Chilli Powder : https://amzn.to/4qSe0Mr
Pressure Cooker : https://amzn.to/3MlU5Xe
Nirlon Pressure Cooker : https://amzn.to/3MNn46F
Mixing Glass Bowl : https://amzn.to/3ZKJxE7
Hawkins Frying Pan : https://amzn.to/4asnCYp
Coriander Powder : https://amzn.to/4qvIfHX
Measuring Cup with Wooden Handle – Heat-Resistant : https://amzn.to/4bHoXvg
Hawkins 22 cm Die Cast Non Stick Induction Fry Pan : https://amzn.to/4sCbBX8
Iron Wok 24 cm Dia : https://amzn.to/4dLpNrP



If you love bold, spicy South Indian flavours, this Restaurant Style Guntur Chicken is a must-try! Made with juicy bone-in chicken, aromatic whole spices, plenty of garlic, fresh curry leaves, and the fiery flavour of Guntur red chillies, this Andhra-style chicken fry is packed with authentic taste.

This easy recipe is cooked by continuously sautéing the chicken until tender, allowing the masala to beautifully coat every piece for that signature restaurant-style finish. Perfect for spice lovers, this dry chicken dish pairs wonderfully with hot steamed rice and a little ghee, chapati, phulka, Andhra bagara rice, or Kerala parotta.

Happy Cooking!

Ingredients :

Marination :

500 g Chicken (with bones) - cut into medium-sized pieces
½ tsp Turmeric Powder (haldi powder)
1 tbsp Kashmiri Chilli Powder (use as per your spice tolerance)
½ tsp Salt (as per taste)
1 tbsp Lemon Juice (as per taste)

Guntur Masala :

1 tbsp Oil
2 sticks (1 inch sized) Cinnamon (dalchini)
2 to 3 Cloves (lavang)
2 to 3 Green Cardamoms (hari elaichi)
1 tsp Coriander Seeds (sabut dhania)
¼ tsp Cumin Seeds (jeera)
½ tsp Fennel Seeds (saunf, perumjeerakam)
½ tsp Black Peppercorns (kali mirch)
8 to 10 Guntur Dry Red Chillies (use as per your spice tolerance)

Other Ingredients :
2 tbsp Oil (use as per your diet restrictions)
15 to 18 (20 g) Unpeeled Garlic (slightly crushed)
4 to 5 Dry Guntur Red Chillies
2 sprigs Curry Leaves
1 small (70 g) Onion - finely chopped
1 tsp Ginger Garlic Paste (adrak-lehsun paste)
50 ml Hot Water (used after rinsing the blender jar)
1 tsp Lemon Juice (use as per taste)
1 tsp Ghee (for aroma & flavor)
1 sprig Curry Leaves

Note : tsp is teaspoon
tbsp is tablespoon
Use Oil as per your diet restrictions
Use Chillies as per your spice preference
Always wash curry leaves & coriander leaves before use

For detailed recipe please watch the video