Guntur Chicken Recipe

By | Published , Last Updated on | Chicken | 2 Comments
Guntur Chicken

Guntur Chicken image is for illustration purposes only and may not be of the actual recipe.


  • Chicken – 500 gms, cleaned, washed, drained, chopped
  • Dry Red Chillies – 5
  • Onions – 100 gms, chopped
  • Tomatoes – 150 gms, chopped
  • Mustard Seeds – 1/2 tsp
  • Peppercorns – 1 tsp
  • Cumin Seeds – 1 tsp
  • Curd – 2 tsp
  • Coconut – 3 tsp, grated
  • Coriander Seeds – 3 tsp
  • Ginger Garlic Paste – 3 tsp
  • Oil – 4 tsp
  • Cardamom – a small piece
  • Cinnamon – 1 or 2
  • Clove Powder – a pinch or two
  • Fenugreek Seeds – few
  • Coconut pieces – few
  • Coriander Leaves – few
  • Garam Masala Powder as per taste


  1. Dry roast the dry red chillies, coriander seeds, peppercorns, cumin seeds, mustard seeds, fenugreek seeds, clove powder, cinnamon, cardamom, grated coconut separately till golden.
  2. Combine and grind them together with a little water to a fine paste.
  3. Heat little oil in a large pan.
  4. Saute the onions for a minute or two.
  5. Add the ginger garlic paste and garam masala powder.
  6. Stir well.
  7. Add the tomatoes, salt, ground masala paste, curd and a little water.
  8. Simmer for a few minutes and add the chicken.
  9. Stir once or twice until chicken pieces are well coated with the masala.
  10. Cover the pan with a lid and reduce flame to low.
  11. Simmer for 20 to 30 minutes.
  12. Keep stirring from time to time.
  13. When the gravy turns thick and oil starts to float to the top, remove the pan from the flame.
  14. Garnish with coriander leaves and chopped coconut pieces.
  15. Serve with rice.

Note: If you want the gravy to be dry, cook till all moisture has evaporated.

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2 thoughts on “Guntur Chicken

  1. Praveen Kumar said on November 26, 2018 at 10:17 am

    They need to dry roasted and ground together. Fixed this now. Thanks

  2. Sudhakar said on November 24, 2018 at 2:33 pm

    You have not mentioned what to do with Cardamom, Cinnamon & Clove powder. Are these to be dry roasted and ground together with other items mentioned or it is to be put in the oil before frying the onion.

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