Chicken Iguru

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Chicken Iguru is a traditional Andhra-style chicken cuisine. Its semi-thick gravy with rich spices and taste makes it a favored dish among many.

Why is it called Chicken Iguru?

‘Iguru’ can be literally translated to ‘Dried up’. The curry is called so mainly because the process involves evaporation/drying up of the gravy to produce a dish with a semi-thick curry.

Recipe Facts



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How is Chicken Iguru different from any other Chicken Curry?

Iguru is an Andhra specialty. It contains a rich amount of spice and the chicken is marinated well before. It also has a consistent semi-thick gravy.

Can Chicken with bone be used as well?

Of course. In fact, chicken with bone can add a little bit of extra variation to the dish’s taste.

What can we have the Chicken Iguru dish with?

Any warm roti, especially Naans go well with this dish. You may also try it with a bowl of ghee rice.

Is it okay to use ready-made ginger garlic paste?

Yes, it should be fine. However, making the paste yourself along with the rest of the dish makes it more authentic and fresh.

Recipe Card

Chicken Iguru

Recipe by Main CourseCuisine: IndianDifficulty: Easy


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A delicious Andhra-style recipe with unique marinating ingredients includes onions and tomatoes which gives an amazing aroma and flavors to it.


  • Marinating the chicken
  • 500 gm Chicken boneless

  • 1/2 tsp Turmeric powder

  • 1/2 tsp Red chili powder

  • 1 tbsp Ginger garlic

  • 3 pc Green chili

  • 7 pc Curry leaves dry

  • 1/4 cup Curd

  • 1/2 tsp Salt

  • 2 pc Onion

  • 1/2 pc Tomato

  • 2 tsp Cooking oil

  • Preparing Chicken Iguru
  • 3 tbsp Cooking oil

  • 1 pc Cinnamon stick

  • 1 pc Bay leaf

  • 3 pc Cloves

  • 5 pc Black peppercorns

  • 3 pc Green cardamom

  • 2 pc Onion

  • 1/2 tbsp Ginger garlic paste

  • 2 tsp Kashmiri red chili powder

  • 1/2 tbsp Coriander powder

  • 1 tsp Cumin powder

  • 1/2 tsp Salt

  • 1/2 tsp Garam masala powder

  • 1/4 cup Coriander leaves


  • Marinating the chicken
  • Into a large bowl, take boneless chicken 500 gm, turmeric powder 1/2 tsp, red chili powder 1/2 tsp, ginger garlic paste 1 tbsp, green chili slits 3 pcs, dry curry leaves 7 pcs, curd 1/4 cup, salt 1/2 tsp, sliced onion 2 pcs, chopped tomato 1/2 pc, cooking oil 2 tsp – mix everything well and let it marinate for about 1 hour.
  • Preparing Chicken Iguru
  • In a heating pot, add cooking oil 3 tbsp, cinnamon stick 1 pc, bay leaf 1 pc, cloves 3 pc, black peppercorns 5 pc, green cardamom 3 pods, sliced onion 2 pc and fry it for about 2-3 minutes on high heat.
  • Add ginger-garlic paste 1/2 tbsp and fry everything on high heat till the onion becomes light brown.
  • Add marinated chicken into the pot – mix well – cover and let it cook for about 5-6 minutes on medium heat.
  • Open and add Kashmiri red chili powder 2 tsp, coriander powder 1/2 tbsp, cumin powder 1 tsp, salt 1/2 tsp and gently stir it.
  • Again, cover and let it cook for about 20 minutes on low to medium heat.
  • Add garam masala powder 1/2 tsp, freshly chopped coriander 1/4 cup, and let it cook for about 2-3 minutes on medium heat.
  • Switch off the heat and serve it hot with chapati or rice.

Recipe Video


  • You can prepare this recipe with boned chicken also.
  • Reduce the number of spices if you are making it for your kids.
  • Add water if your chicken is undercooked.

Nutrition Facts

Nutrition Facts

3 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 26g 40%
    • Saturated Fat 3.5g 18%
  • Cholesterol 109mg 37%
  • Sodium 1095mg 46%
  • Amount Per Serving% Daily Value *
  • Potassium 961mg 28%
  • Total Carbohydrate 24.9g 9%
    • Dietary Fiber 10.2g 41%
    • Sugars 6.9g
  • Protein 43g 86%
  • Calcium 7%
  • Iron 14%
  • Vitamin D 1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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