Andhra Chilli Chicken

Based on common Andhra-style chilli chicken techniques, this recipe focuses on a spicy, green-chilli heavy, and semi-gravy style dish.

Andhra Style Green Chilli chicken is a dry chicken recipe that is spiced mainly with green chilies and it also appears green in colour. It can be served as a dry snack or a side dish with your fried rice or noodles. Green Chilli chicken is a hot and spicy.

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Important Tips:Cook the Chicken: Add the marinated chicken and cook on medium-high heat for about 5 minutes, allowing the moisture to evaporate slightly.

Add Green Paste: Add the prepared green chilli-coriander paste. Mix well and fry for 3-5 minutes until the oil starts separating from the masala.

Simmer: Cover and cook on low heat for 10-15 minutes or until the chicken is fully cooked and tender. If it dries out too much, add a little water to make a thick gravy.

Buttermilk Soak: To make the chicken extremely tender, soak it in buttermilk for 2 hours before marinating.

Curry Leaf Flavor: Do not skimp on the curry leaves, as they provide a crucial, authentic flavor.

 Heat Control: If you prefer it less spicy, de-seed the green chillies before blending. 

 To Serve: It can be served as a dry snack or a side dish with your fried rice.

 Time: Prep: 1hr

Cook Time: 15 m

Total: 1h 15min

Makes: 2 servings

 Meal: Dinner

Cuisine: Andhra

Ingredients:

Chicken: 500g boneless (boneless) cut into small pieces (preferably thigh pieces for tenderness)

For Marinade:

Half thick Curd (Yogurt)

1 tsp Ginger-Garlic Paste

Half tsp Turmeric Powder

1 tsp Garam Masala

Salt as per taste

1 tbsp Lemon Juice

1 tbsp Soy sauce

For the Green Paste:

1 bunch fresh Coriander leaves

8-10 Green Chillies (adjust for heat)

For Cooking:

1 tsp Cumin seeds

2-3 sprigs Curry Leaves

1 large Onion, finely chopped

1 tsp Ginger-Garlic Paste

Half tsp Garam Masala

1 tbsp Soy sauce

3 tbsp Oil (or mix of oil and ghee)

To Garnish: Fresh coriander, Curry leaves, slit green chillies. 

Method:

To Marinate the Chicken:  Combine the chicken with the yogurt, ginger-garlic paste, turmeric, garam masala, salt, and lemon juice. Let it rest for at least 1 hour (or overnight in the fridge).

To Make the Green Paste: Blend the green chillies and coriander leaves into a smooth paste using small amount of water.

To Temper and Cook: Heat 3 tbsp oil in a pan or kadai. Add cumin seeds and curry leaves, letting them splutter.

Sauté Aromatics: Add the finely chopped onions and fry until golden brown. Add 1 tsp ginger-garlic paste and sauté until the raw smell disappears.

Now add soy sauce and 2-3 tablespoon of green masala prepared. Mix well.

Add the marinated chicken and fry with the green masala mix till the moisture evaporates and the chicken is tender and nicely cooked. 

Garnish with fresh coriander, curry leaves, and slit green chillies.

Serve hot as a dry snack or a side dish with your fried rice or Fried Noodles.