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Ankapur Chicken with Cucumber Raita
This curry hails from Ankapur village in the state of Telangana in south-central India where the local restaurants have become famous for it. The chicken is first marinated, then charred over an open flame, cooked in a spicy sauce rich with dried chillies and finally served with sliced raw onion for its unique taste. It's served here with a cooling cucumber raita and plain rice on the side.
Recipe
30 minutes
1 hour
4/5
4
Medium Effort
Chicken
Dietary
Gluten Free
Taste Profile
Hot
Rich
Tangy
Origin
Indian
India
Chicken Marinade: turmeric, chilli, paprika
Curry Ground Spices: Kashmiri chilli, chilli, paprika, cumin, turmeric, coriander, fennel, green cardamon, cinnamon, cloves
Kashmiri Chillies: Kashmiri chilli
May contain traces of celery, mustard and sesame
- 4 chicken legs or large thighs
- 2 medium onions
- 2 cloves of garlic
- Fresh ginger
- 1 lemon
- ½ cucumber
- 150g natural yogurt (full fat is best)
- 2 tbsp tomato puree
- Rice to serve
- Large lidded pan
- Mixing bowl x 2
- Medium saucepan
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