Gongura Chicken

Guntur Gongura Chicken is spicy, tangy and flavorful! This dish packs a punch with its bold combination of spicy Guntur chilies, tangy Gongura leaves, and tender chicken. Perfect side-dish recipe to go along with bagara rice, biryani and pulao. Each bite bursts with vibrant flavors, making it a favorite among fans of Andhra cuisine.

About This Recipe

Guntur is a city located in the state of Andhra Pradesh in southern India. It is known for its rich cultural heritage, spicy cuisine, and agriculture. The region is one of the largest producers of chilies in India. Guntur chilies are famous for their spiciness and quality. The cuisine of Guntur is characterized by its bold flavors and liberal use of spices. Few examples of spicy and fiery Guntur Chili are,

Guntur Mirapakaya Bajji (Mirchi Bajji), Chicken Fry, Prawn Masala Fry, Keeema Fry, Gongura Mutton, Hotel Style Palli Chutney, Mutton Drumstick Curry

Being a proud Gunturian, this recipe of Guntur Gongura Chicken (Ambada Chicken) holds a special place in my heart. Guntur Gongura Mutton is one of the classic side-dish that is often served in Andhra Muslim Weddings. The recipe for Gongura Chicken is the same as Gongura Mutton, but with chicken replacing the mutton. Because chicken cooks faster than mutton, Gongura Chicken takes less time to cook without any compromise on taste and flavor.

What is Gongura?

Gongura, also known as sorrel leaves, is a popular leafy green plant in Andhra and Telangana regions. The leaves of the Gongura plant are known for their tangy flavor, which adds a distinctive taste to dishes.

Here are some key points about Gongura:

• Taste: Gongura leaves have a tart, sour taste with a hint of citrus-like flavor. This tangy taste comes from the oxalic acid present in the leaves.
• Culinary Uses: A variety of dishes, including curries, chutneys, pickles, and we use these leaves in making dal and pulihora. It is often cooked down to make a thick gravy or sauce that adds flavor and depth to the dish.
• Nutritional Benefits: Gongura leaves are rich in vitamins, particularly vitamin C, as well as minerals like iron and calcium. They also contain antioxidants and other beneficial plant compounds.
• Varieties: There are different varieties of Gongura, with red-stemmed and green-stemmed varieties being the most common. Gongura with red stems is called Erra Gongura (In Telugu) and with green stems is called Tella Gongura (In Telugu). In Telangana region, we call these leaves as Ambada or Khatti Bhaji. Both varieties are used in cooking, but the red-stemmed Gongura is prized for its slightly stronger flavor.
• Regional Importance: Gongura is specially popular in Andhra Cuisine, and we call this is as Andhra Mata (Mother Andhra). Now you know how much we love this tangy green leaves, right? It is considered a staple ingredient in Andhra cooking and is enjoyed for its unique flavor profile.

Gongura Chicken Ingredients

Chicken – You have the option to use either curry cut or boneless chicken pieces. I prefer using curry cut chicken pieces. As we cook chicken pieces in tangy gongura gravy, the pieces with bone with turn tender and juicy. But, boneless chicken pieces upon cooking with gongura, will turn soft and chewy.

Gongura | Ambada – Also known as sorrel leaves, is a leafy green herb with a tangy flavor. It adds a unique and vibrant taste to our gongura chicken recipe. Now-a-days these are easily available in any online grocery stone.

Dry Red Chilies – Adds heat and flavor. If dry red chilies are not available, then you can use spicy red chili powder. The recipe of guntur gongura chicken is spicy, which compliments the tangy taste.

Onion – Adds flavor, sweetness, and texture. Helps in balancing the flavours.

Ginger-Garlic Paste – Adds a pungent and aromatic flavor, which helps in removing the raw smell from chicken pieces.

Green Chilies – Adds fresh spicy kick to our gongura chicken recipe.

Coriander Leaves – Adds a refreshing taste, aroma and flavour to our dish.

Spices – Red chili powder, turmeric powder, roasted cumin powder, roasted coriander powder, garam masala. Each of these spices add its unique aroma, flavor, and color to the dish

Guntur Gongura Chicken | Ambada Chicken

Guntur Gongura Chicken is a must-try for anyone wanting to experience real Andhra cuisine. It’s spicy and flavorful, representing the rich culinary heritage of the region. This dish shows how the region’s abundant agriculture and love for strong flavors come together.

Gongura Chicken is a combination of bold, spicy, and tangy flavors, typical of South Indian culinary traditions. The preparation involves cooking the chicken with the spices and aromatics until it is tender and infused with flavor. Meanwhile, we cook gongura leaves in another pan till they wilt and then we puree or finely mash them.

Now, we mix this gongura paste with spicy chicken and cook till the chicken pieces absorb all the juices of gongura. Garnish with fresh coriander leaves and turn off the flame. Tada! our Guntur Gongura Chicken is ready to serve. Usually we serve this gongura chicken with steamed hot white rice or bagara rice. Do not forget to check the recipe card for serving suggestions.

A typical Sunday lunch at home often includes a hearty and comforting meal that brings the family together. Here’s a menu suggestion for a Andhra Special Sunday Meal: Mutton biryani + Gongura Chicken + Dalcha + Chicken Fry + Raita + Mint Limeade + Kaju Burfi. Let me know in comments, what is your favorite Sunday Meal?

Recipe Notes