Spicy Andhra Chilli Chicken Recipe
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Ingredients
- For the Marination
- 500gms chicken
- 1tsp Ghee or clarified butter
- 2medium size onions chopped finely or paste
- 1tbsp lemon juice
- 1tsp Ginger-Garlic Paste
- 1/4 tsp Red Chilli Powder
- 1/2tsp Garam masala powder
- 1/4 tsp Turmeric Powder
- salt to taste
- 1/2cup fresh coriander leaves or cilantro
- 2green chilies
- 1tbsp oil
- 1sprig Curry leaves
- 1/4tsp cumin/jeera
- 2 r 3green green chilies slit
Instructions
- Wash and soak the chicken in buttermilk overnight and refrigerate or if you are soaking in the day then it would be at least 4 hours. Drain off the buttermilk fully before marinating. Why do you have to soak the chicken? Just to tenderize the chicken.
- Make a paste with the coriander leaves and green chilli, set aside till you use it for seasoning.
- Mix all the ingredients for marination and rub the marinade all over the chicken pieces. Set aside for 45 minutes to 1 hour
- Cook chicken in a pan or wok on a medium flame till tender and soft. If needed, you can sprinkle a little water (I let it cook in its own juices). If the chicken oozes out the excess then, evaporate by cooking on high.
- Time for tempering once the chicken is cooked. Heat a pan with oil, add cumin, and curry leaves and green chillies. Let the leaves turn crisp
- Add the cooked chicken and ground coriander chilli paste and sauté.
- Mix well and fry for about 3 to 5 minutes on a medium flame, till you begin to reel under the aroma that wafts through the air.
- This Andhra Chili chicken can be served as a starter or as a main course with roti-leavened flatbread and of course rice.
Recipe Notes
- Soaking is important in this recipe
- Use strong chilliesÂ
- You can use less oil.
