Andhra Chicken Thighs Curry

Thaw the tyson chicken thighs, which we get from American grocery stores.

:- Or transfer the tyson chicken from the freezer and place it in the refrigerator just 1 night before the day you want to cook. It will thaw by itself.

Remove the skin, cut the chicken and clean it well.

Marinate with ginger-garlic paste, chilly powder, salt, lime juice, sour buttermilk, coriander powder and cumin powder for 1 hour.

Heat oil in a pan or a kadai.

Add chopped onions and fry, till they turn golden brown(transparent).

Add a few curry leaves, if desired.

:- Take care to avoid burning of onions.Your curry tastes good only if your onions are fried to correct level without overcooking/undercooking.

Add the marinated chicken to it and cook for 10 mins on a low flame.

Grind together poppy seeds, cloves and cinnamom with some water into a smooth paste.

Add the above paste into the chicken and cook for 5 more mins, until it becomes half dry.

Add a cup of water and mix well.

Pressure cook upto 2 whistles.

:- After 10 mins., see if any extra water is left. If so, cook it on a medium flame for 5 mins, until water evaporates and forms a thick gravy.

Garnish with coriander leaves.

:- Serve with chicken curry with Rice or Biriyani.

:- For those who stay in USA:- Thighs take lots of time to cook. So I suggest you to pressure cook. You can as well cook it in the normal pan with extra water. But it takes time. Thighs give a real good taste similar to our chicken curry which our moms prepare in india. Its yummy.