Monday, September 19, 2016

Gongura Chicken Recipe


Today I am going to share you a famous and most popular Andhra style, Gongura Chicken. This is one of the variation in Andhra style chicken curry and this chicken is cooked in sorrel leaves to get a tangy taste. Sorrel leaves also known in other regions as gongura, pitwa, Ambaadi. This Gongura chicken can be served with plain rice, roti or chapati of your choice.



The main important component in this recipe are chicken and sorrel (gongura) leaves. Marinate chicken for atleast half an hour to one hour especially in curd, it makes chicken tender and gongura chicken will be even more tastier. Not only for this recipe, when the chicken is marinated for any recipe the end of the result will be more tasty than expected. (In this recipe i am using country chicken (natukodi), this gives a nice taste to this dish or you can even use regular chicken of your choice). and while using gongura paste, mainly you have to adjust according to the tanginess in gongura.

Every home has their own version of making this Gongura chicken, here i am sharing you the recipe which i regularly make this at home and enjoy with my family members. :)

You may also like to check this Gongura pachadi, Gongura pappu

Author: Nagaharisha
Recipe Type: Main (Lunch / Dinner)
Cuisine: South Indian
Serves or Yields: 3

Ingredients to marinate Gongura chicken:
  • Chicken - 1/2 kg
  • Salt - 3/4 tsp or Adjust according to your taste
  • Red chili powder - 1 tsp or Adjust according to your taste
  • Coriander powder - 1 tsp 
  • Garam Masala powder - 1 tsp or Adjust according to your taste
  • Curd - 3 tbsps
  • Lemon juice - half of the medium size lemon
  • Ginger & garlic paste - 1 tbsp
  • Turmeric powder - 1/4 tsp
Spices and other Ingredients:
  • Sorrel leaves or Gongura leaves - hand full or Adjust according to your taste
  • Onion - 1 large finely chopped
  • Green chilies - 4 or Adjust according to your taste
  • Turmeric powder - 1/4 tsp
  • Salt - 1 tsp or Adjust according to your taste
  • Red chili powder - 1 tsp or Adjust according to your taste
  • Coriander powder - 1 tsp
  • Garam Masala powder - 1 tsp
  • Ginger & garlic paste -  tbsp
  • Coriander leaves - fist full
  • Cashews - 1/4 Cup or required amount
  • Cloves - 4
  • Cinnamon stick - 1 Inch
  • Cardamom - 1
  • Curry leaves - few
  • Cumin seeds - 1 tsp
  • Fennel seeds - 1/2 tsp
  • Water - Required amount
Procedure to marinate Gongura Chicken:
  • wash chicken well in water and drain out all the water (Here I am using country chicken(natukodi)).  Now add ¾ tsp of salt, 1 tsp red chili powder, ¼ tsp turmeric powder, 1 tsp coriander powder, 1 tsp garam masala powder, 1 tbsp ginger & garlic paste, half of freshly squeezed lemon juice, 3 tbsps of curd. Mix it well completely cover it and rest it for half an hour to one hour.
Procedure to prepare Gongura Chicken
  • Take hand full of cleaned gongura leaves into a pan and cook this on medium flame by adding ¾ cup of water or required amount until the sorrel leaves becomes nice and soft.
  • Now turn off the flame and allow it to cool down completely. Grind it into fine paste in a mixie jar and set aside.
  • Heat tbsp oil in another pan and roast ¼ cup cashews until light golden color on a medium heat. Transfer to other bowl and into the same pan add 3 more tbsps oil, once the oil is enough hot, add 4 cloves, 1 cardamom, 1 inch cinnamon stick,1 tsp cumin seeds, ½ tsp fennel seeds and saute it once.
  • Now add 4 slit green chilies or adjust according to your taste, 1 large onion finely chopped, ¼ tsp turmeric powder, pinch of salt (by adding salt the onions will cook little faster), few curry leaves. mix it once completely. Cover this and allow these onions to cook until golden colour also stir inbetween to prevent sticking at the bottom.
  • Now add marinated chicken, mix it well completely and cook for 5  to 10 minutes on a medium heat. Do not put any lid while cooking for the first 5 to 10 minutes and also stir in between cooking. Now to this add enough amount of water, tsp salt, tsp garam masala powder, tsp red chili powder, tsp coriander powder, tbsp freshly crushed ginger & garlic paste. Now mix it well completely. Cover this and cook until chicken is tender and fully cooked. If required add little more water.
  • Once the chicken is well cooked. Now add grinded gongura paste around 3 tbsps. (It is better to check the tanginess of gongura paste and adjust according to your taste).
  • Mix it well completely, cover it and cook for 3 to 4 minutes on a  low to medium heat.
  • Now add 3 tbsps finely chopped coriander leaves, roasted cashews. Mix it well completely and turn off the flame.
  • Transfer this into a serving bowl and serve along with plain rice or with roti, chapati of your choice.

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