Go Back

Spicy Andhra Chilli Chicken Recipe

Print Recipe Pin Recipe
Cuisine South Indian

Ingredients
  

  • For the Marination
  • 500 gms chicken
  • 1 tsp Ghee or clarified butter
  • 2 medium size onions chopped finely or paste
  • 1 tbsp lemon juice
  • 1 tsp Ginger-Garlic Paste
  • 1/4 tsp Red Chilli Powder
  • 1/2 tsp Garam masala powder
  • 1/4 tsp Turmeric Powder
  • salt to taste
  • 1/2 cup fresh coriander leaves or cilantro
  • 2 green chilies
  • 1 tbsp oil
  • 1 sprig Curry leaves
  • 1/4 tsp cumin/jeera
  • 2 r 3 green 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.

Notes

  1. Soaking is important in this recipe
  2. Use strong chillies 
  3. You can use less oil.