Tangy Gongura Chicken Recipe - Andhra's Chicken Delight

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INTRODUCTION:
Get ready to tantalize your taste buds with a dish that's a favorite in every Andhra household – Gongura Chicken. The tangy and flavorful gongura leaves, a beloved ingredient in Andhra cuisine, come together with succulent chicken to create a culinary masterpiece that's both comforting and exciting. Let's dive into the recipe and explore the magic of Gongura Chicken.

RECIPE IN A SHORT VIDEO:

INGREDIENTS:

  • Chicken - 500g
  • Gongura (Roselle leaves) - 200g
  • Onion - 2 (medium), 150g
  • Red chili - 2
  • Green chili - 2
  • Garlic cloves - 2, chopped
  • Cumin seeds - 1 teaspoon
  • Fennel seeds - 1 teaspoon
  • Cinnamon - 1 inch
  • Cloves - 3
  • Cardamom - 2
  • Bay leaf - 1 small
  • Red chili powder - 3/4 tablespoon
  • Turmeric powder - 1/2 teaspoon
  • Coriander powder - 3/4 tablespoon
  • Ginger garlic paste - 1 tablespoon
  • Curry leaves - 2 sprigs, finely chopped
  • Coriander leaves - 2 tablespoon, finely chopped
  • Salt - to taste
  • Water - 200ml
  • Oil - 7 tablespoons
 


DIRECTIONS:

  • Wash the chicken thoroughly and soak it in water with 1/2 tablespoon of salt for an hour.
  • Heat 1 tablespoon of oil in a pan over medium flame. Add the gongura leaves and cook gongura for 10 minutes until they wilt. Turn off the flame and transfer the cooked gongura to a separate bowl or plate.
  • In a separate pan, heat 6 tablespoons of oil over medium flame. Add the cumin seeds, fennel seeds, cardamom, cloves, cinnamon, bay leaf, and chopped garlic cloves. Sauté for a minute until the spices release their aroma.
  • Add the chopped onions, curry leaves, red chili, and green chili to the pan. Sauté for 10 minutes or until the onions turn golden.
  • Add turmeric powder and ginger garlic paste. Saute for 2 minutes or until the ginger garlic paste becomes fragrant.
  • Drain the soaked chicken
  • Add to the drained chicken to the pan. Sauté for a minute and cover cook for 10 minutes or until the chicken releases its water.
  • Once the chicken releases water, add the red chili powder, coriander powder, and salt. Mix well and cover cook for 10 minutes to allow the spices to infuse into the chicken.
  • Add 200ml of water to the pan, cover, and continue cooking until the chicken is fully cooked and tender for 20 minutes.
  • Add the cooked gongura leaves to the chicken. Mix well and cover cook for 10 minutes, sautéing occasionally.
  • Add the chopped coriander leaves, mix well, and turn off the flame.
CONCLUSION:
Your Gongura Chicken is now ready to be served. It's a delicious dish that combines the tangy flavors of gongura leaves with the rich taste of chicken. Enjoy it with rice or Indian bread like roti or naan.

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