Murg Andhra Curry

 :

 For Marination:

500 grams chicken, cleaned and cut into pieces
250 grams curd (Dahi)
15 grams ginger garlic paste
10 grams turmeric powder
6 grams red chili powder
Salt, to taste

 For Curry:

30 ml refined oil
6 grams mustard seeds
6 grams cumin seeds
2-3 dry red chilies
1 onion, finely chopped
2 tomatoes, finely chopped
15 grams Andhra spice powder (a mix of red chili powder, coriander powder, cumin powder, and fenugreek powder)
5 grams turmeric powder
5 grams red chili powder (adjust to taste)
Salt, to taste
Fresh coriander leaves, chopped (for garnish)

 Instructions:

1. **Marinate the Chicken:**
   In a bowl, mix chicken pieces with Curd (Dahi), ginger garlic paste, turmeric powder, red chili powder, and salt. Let it marinate for at least 30 minutes.

2. **Prepare Andhra Spice Powder:**
   In a small bowl, combine red chili powder, coriander powder, cumin powder, and fenugreek powder to create the Andhra spice powder.

3. **Cook the Chicken:**
   Heat oil in a pan. Add mustard seeds and cumin seeds. Let them splutter.
   Add dry red chilies and chopped onions. Saute until the onions turn golden brown.
   Add chopped tomatoes and cook until they become soft.

4. **Add Spice Powders:**
   Add the Andhra spice powder, turmeric powder, and red chili powder. Mix well and cook for a couple of minutes until the oil starts to separate.

5. **Add Marinated Chicken:**
   Add the marinated chicken to the pan. Mix well to coat the chicken with the spice mixture.

6. **Cook the Chicken:**
   Cover the pan and cook the chicken on medium heat until it is tender and cooked through. Stir occasionally to prevent sticking.

7. **Adjust Seasoning:**
   Adjust salt and spice levels according to your taste.

8. **Garnish and Serve:**
   Garnish with chopped fresh coriander leaves.
   Serve Murg Andhra Curry hot with steamed rice or your favorite Indian bread.

Enjoy the spicy and aromatic flavors of Murg Andhra Curry, a delicious dish that showcases the bold and vibrant taste of Andhra cuisine.