Chicken roast/fry

After marriage we traveled to Delhi on a Sunday. After moving into HIS den and settling down it was almost noon. We were hungry(but lazy to cook at home); having already explored the city, HE suggested we have biryani from Andhra Bhavan. This biryani is famous in Delhi and suppose to be the tastest south Indian biryani, it’s available only on Sundays. Well the crowd outside Andhra Bhavan proved this right. Queue was running all the way to the main road. On enquiring the queue was just for collecting token, there was again another waiting list for tables.

Already hungry and out of patience, we moved on to Plan B(obviously Kerala House!!)

Since we had a set back on first attempt, we were well prepared on our next. This time we went to Andhra bhavan directly after Sunday morning service and waited for an hour, more patiently (thanks to less hungry stomachs). We were first in queue and first to be seated.

It’s a no frills eatery, which is always bussing with people giving you just enough time to finish your meals.

The biryani was good, maybe not ‘WOW!!'(HE even agreed it wasn’t great that day), but the chicken fry/roast we had ordered with it had made up for all the wait and build up. The gravy was flavourful, but not spicy at the same time. Since then we have had this ‘melt in mouth’, dark brown/black chicken gravy several time, always it was spot on.

So last day I tired to recreate this Andhra Bhavan special in my kitchen. It turned out really good.



  • Chicken – 1/2 Kg
  • Turmeric – 1/8 tsp
  • Red chilli – 1/2 Tbsp
  • Salt
  • Ginger Garlic paste – 1Tbsp
  • Lemon – Juice of 1/2


  • Oil – 1/8 cup
  • Fennel – 1/4 tsp
  • Cumin – 1/8 tsp
  • Onion – 3 big thinly sliced
  • Ginger Garlic paste – 2Tbsp
  • Garam masala – 1/2 – 1 tsp
  • Turmeric – 1/4 tsp
  • Coriander powder – 2Tbsp
  • Black pepper crushed – 2-3 tsp
  • Coriander leaves(optional)
  • Lemon juice – Juice of 1
  • Salt

Garam masala

  • Cinnamon – 1″
  • Clove – 6
  • Cardamom – 4

How to

  1. Marinate chicken in marinate ingredients, keep aside for 20-30 mins.
  2. Heat oil in pan, splatter fennel and cumin.
  3. Add onion, saute till they turn brown.
  4. Add ginger garlic paste and saute till they lose raw smell.
  5. Into it add garam masala, turmeric powder and coriander powder, saute for a min and add marinated chicken.
  6. Saute on medium to high for 2-3 mins. Lower the flame; add salt, mix and cover – cook for 20-30 mins, stirring in between.
  7. Once chicken had cooked well and moister has disappeared add coriander leaves, pepper and saute.
  8. Saute and cook for 10-15 mins on medium-high till the gravy thickens and starts to brown. Cook till the gravy browns and oil starts to appear.
  9. Just after switching off, squeeze in lemon juice and mix well.


Quantity of gravy is based on how much onion, garlic and ginger you add.
The final sauteing is what gives it the dark color.
Adding lemon juice at the end balances the flavor.
Increasing quantity of oil will help you in sauteing, I have tried to keep it minimal. Andhra Bhavan version is oily and darker in shade.
Using wooden spoon, will make sure the pieces are in tact between all the sauteing.
Make sure to scrap the sides and bottom as you cook, these are the tasty bits.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s