ஆந்திரா ஸ்பைஸி கார்லிக் சிக்கன்!! Andhra Spicy Garlic Chicken! Amazing taste as hotel style #Chicken

Andhra Spicy Garlic Chicken Ingredients:- ------------------------------------------------------------------- To marinate Chicken, 1. Boneless Chicken - ¾ Kilo. 2. Turmeric Powder - ¾ tsp. 3. Red Chilli Powder - 1½ tsp. 4. Salt - ¾ tsp. 5. Ginger Garlic Paste - 1½ tbsp. 6. Lemon - half lemon juice. For making Andhra Spl Masala, 1. Coriander Seeds - 1½ tsp. 2. Fennel Seeds - 1½ tsp. 3. Cumin seeds - 1½ tsp. 4. Whole Black Pepper - ¾ tsp. 5. Cinnamon sticks - 1. 6. Cloves - 3. 7. Red Chilies - 12. For making main recipe, 1. Oil - 4 tbsp. 2. Garlic Cloves - 15. 3. Curry Leaves - few. 4. Green Chilies - 5. 5. Big Onion - 1 big-sized. 6. Salt - ½ tsp + ½ tsp. 7. Kashmiri red chili powder - 1½ tsp. 8. Garam masala powder - 1½ tsp. 9. Black Pepper Powder - ¼ tsp. 10. Coriander leaves - few. The preparation for the Andhra Spicy Garlic Chicken (ஆந்திரா ஸ்பைஸி கார்லிக் சிக்கன்) from Taste the Difference involves three main stages: marinating the chicken, preparing a custom spice blend, and the final stir-fry. 1. Marination Chicken: 750g boneless chicken (breast or thigh pieces). Ingredients: 3/4 tsp turmeric powder, 1.5 tsp red chili powder, 3/4 tsp salt, 1.5 tbsp ginger-garlic paste, and juice of half a lemon. Step: Mix well and let it marinate for at least 30 minutes. 2. Andhra Special Spice Powder Ingredients: 1.5 tsp coriander seeds, 1.5 tsp fennel seeds (soambu), 1.5 tsp cumin seeds, 3/4 tsp peppercorns, 1 small cinnamon stick, 3 cloves, and 12 dried red chilies. Step: Dry roast these ingredients until fragrant, let them cool, and grind into a fine powder. (Note: If you prefer less heat, you can halve the amount of spices used here.) 3. Cooking Process Sauté Aromatics: Heat 4 tbsp oil in a pan. Add 15 finely minced garlic cloves and sauté until they start to brown. Add a handful of curry leaves and 5 slit green chilies. Base: Add one large finely chopped onion and sauté until soft. Mix in 1/2 tbsp ginger-garlic paste and sauté until the raw smell goes away. Cook Chicken: Add the marinated chicken and 1/2 tsp salt (for the onions). Sauté for 5–6 minutes until the chicken releases its natural juices. Add Spices: Stir in the prepared Andhra spice powder. Optional: For extra color and flavor, you can add 1.5 tsp Kashmiri red chili powder and 1.5 tsp garam masala. Add 1/4 tsp pepper and 1/2 tsp more salt if needed. Simmer: Cover and cook for about 10 minutes. If it gets too dry, add a splash of water. Final Sear: Remove the lid and continue cooking for another 10 minutes on open heat. This allows the water to evaporate and the spices to coat the chicken perfectly. Garnish: Finish with chopped coriander and curry leaves. This spicy, garlic-heavy dish is perfect with variety rice or even as a side for curd rice! For other nonveg side dish varieties list, check the playlist below    • NONVEG SIDEDISH VARIETIES (TAMIL)