The Secret's Out: the famous Ankapur chicken curry recipe

Chicken masala powder

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Hyderabad, Telangana – If you’ve ever tasted the fiery, flavorful magic of authentic Ankapur Chicken Curry, you know it’s more than just a dish; it’s an experience. Hailing from the heart of Telangana, this iconic curry is renowned for its robust spices, tender chicken (often the more flavorful country chicken), and a depth of flavor that lingers long after the last bite.

But what truly sets an authentic Ankapur Chicken Curry apart? Is it the slow simmering, the fresh ingredients, or perhaps a secret blend of spices passed down through generations? Today, we’re letting you in on that secret: it's our very own Ankapur Spices Chicken Masala.

For years, we’ve perfected a blend that captures the true essence of this beloved regional delicacy. We’ve meticulously sourced and ground the finest whole spices, ensuring every pinch delivers that unmistakable Ankapur kick and aroma. And now, we’re showing you exactly how to unleash its power in your kitchen.

Why Our Ankapur Spices Chicken Masala is Your Secret Weapon:

Forget the hassle of roasting and grinding individual spices. We've done the hard work for you! Our special masala is a symphony of perfectly balanced flavors, bringing together the earthy warmth of coriander, the fiery punch of select red chilies, the subtle sweetness of cardamom, and the aromatic depth of cloves and cinnamon. It’s designed to deliver that authentic, nuanced Ankapur taste every single time.

Crafting Authentic Ankapur Chicken Curry with Our Special Masala: A Step-by-Step Guide

Ready to create culinary magic? Here’s how you can make the famous Ankapur Chicken Curry, with our Ankapur Spices Chicken Masala as the star ingredient:

What You'll Need:

For Marination:

• 500g - 1 kg chicken (bone-in or boneless, country chicken preferred), cut into medium pieces

• 1-3 tbsp lemon juice (or curd/yogurt)

• 1 tsp ginger-garlic paste

• ⅛ tsp turmeric powder

• ¾ tbsp red chili powder (adjust to your heat preference)

• ⅓ tsp sea salt (or to taste)

For the Curry:

• 3-4 tbsp oil (groundnut or sunflower oil recommended)

• 1½ cups (3 medium) onions, finely chopped

• 1-2 green chilies, slit or chopped

• 1 tsp ginger-garlic paste

• 1 small tomato, deseeded and finely chopped (optional, for tang)

• 1 handful mint leaves, finely chopped (optional, for aroma)

• ½ to ¾ cup hot water (adjust for gravy consistency)

• Fresh cilantro, chopped (for garnish)

Whole Spices (for tempering):

• 1 bay leaf or 1 sprig curry leaves (or both)

• 2-3 cloves

• 2 green cardamoms

• 1-inch cinnamon stick

• ¼ to ½ tsp shahi jeera (caraway seeds - optional)

The Star Ingredient:

• 2-3 tablespoons of our Ankapur Spices Chicken Masala (adjust to your preferred intensity)
  

Let's Get Cooking!

Step 1: Marinate for Maximum Flavor In a bowl, combine your chicken pieces with lemon juice (or curd), ginger-garlic paste, turmeric powder, a touch of red chili powder, and salt. Mix well to coat every piece. Let it marinate for at least 30 minutes, or for best results, 1-2 hours in the refrigerator. For an extra smoky touch, you can lightly char the marinated chicken over an open flame, a traditional technique that adds incredible depth.

Step 2: Aromatic Foundation Heat oil in a heavy-bottomed pan or pot over medium heat. Add your whole spices (bay leaf, curry leaves, cloves, green cardamoms, cinnamon stick, shahi jeera if using). Sauté until they release their fragrant oils and turn a beautiful golden color.

Step 3: Golden Onions & Ginger-Garlic Goodness Add the finely chopped onions and a pinch of salt. Sauté patiently, stirring frequently, until they turn a rich golden brown. This step is crucial for the curry's color and sweetness. Next, add the ginger-garlic paste and sauté for another minute until the raw aroma disappears. If using, add the chopped tomato and cook until it softens and the oil begins to separate.

Step 4: The Magic of Ankapur Spices Chicken Masala This is where the transformation happens! Stir in 2-3 tablespoons of our Ankapur Spices Chicken Masala along with any extra red chili powder you prefer for heat. Sauté for 2-3 minutes, allowing the spices to bloom in the oil and release their incredible aroma. If you're using mint leaves, toss them in now and sauté briefly.

Step 5: Sear and Simmer Add the marinated chicken to the pan. Increase the heat to high and sauté the chicken for 3-4 minutes, browning it on all sides. This helps to seal in the juices. Now, pour in enough hot water to just immerse the chicken pieces. Bring the curry to a boil, then reduce the heat to low, cover the pan, and let it simmer.

Step 6: The Patience of Perfection Simmer the curry until the chicken is tender and cooked through. This can take anywhere from 20-30 minutes for regular chicken, or longer (30-45+ minutes) for country chicken. Stir occasionally to prevent sticking. The gravy should thicken beautifully, coating the chicken in a rich, luscious sauce.

Step 7: Garnish and Savor Once the chicken is perfectly tender and the gravy has reached your desired consistency, do a final taste test and adjust salt if needed. Garnish generously with fresh chopped cilantro.

Serve your authentic Ankapur Chicken Curry piping hot with steamed rice, fluffy rotis, or traditional garelu. Get ready for a burst of flavor that will transport you straight to the heart of Telangana!

Don't just cook, create an experience. Pick up your pack of Ankapur Spices Chicken Masala today and unlock the secret to truly authentic Ankapur Chicken Curry. Your taste buds will thank you!