I’m making a delicious Andhra-style Chicken Podi, a spicy and aromatic chicken fry coated with flavourful podi masala. Even from my little Malayali kitchen, I love trying recipes from different regions and this one turned out absolutely amazing! Andhra Chicken Podi Ingredients For the Chicken 200–250 g boneless chicken breast, cut into very small cubes ½ tsp turmeric powder A small pinch of salt 4–5 tbsp oil (for shallow or deep frying) For the Podi Masala 1 medium red onion, thinly sliced 15–20 garlic cloves, peeled 8–10 dried red chilies (Guntur chilies work best; adjust to taste) 3–4 sprigs fresh curry leaves 1½ tsp coriander powder 1 tsp garam masala ½ tsp black pepper powder Salt, to taste Method 1. Marinate and Fry the Chicken 1. Combine the chicken cubes with turmeric powder and a pinch of salt. 2. Let it marinate for about 10 minutes. 3. Heat the oil in a pan over medium-high heat and fry the chicken until golden brown, fully cooked, and slightly crispy. 4. Remove and drain on a paper towel. 2. Fry the Aromatics Using the same oil, fry each ingredient separately. * Onion: Add a small pinch of salt and fry until deep golden brown, similar to biryani barista. Remove and drain. * Garlic: Fry the whole garlic cloves until lightly golden and fragrant. Remove. * Red Chilies & Curry Leaves: Reduce the heat and quickly fry the dried chilies and curry leaves until crisp. Remove immediately to prevent burning. 3. Cool and Grind 1. Allow the fried chicken and all the aromatics to cool completely. (Grinding while hot can make the mixture oily and pasty.) 2. Add the fried onions, garlic, red chilies, and curry leaves to a mixer jar and pulse a few times until coarsely crushed. 3. Lightly shred the fried chicken with your hands and add it to the mixer along with the coriander powder, garam masala, black pepper powder, and salt. 4. Pulse again until everything comes together into a coarse, fibrous podi. Avoid over-blending #chicken #chickenrecipes #southindianfood #FoodTok - @sophiescookingspree