Andhra Chilli Chicken
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5 from 1 vote

Andhra Chilli Chicken

Andhra chilli chicken is a hot, spicy, and mildly tangy indulgence that'll add to your food memories. It's fiery and highly addictive! You have been warned!
Prep Time10 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course, Main Dish, Side Dish
Cuisine: Andhra
Servings: 4 people


  • 500 grams chicken cut to small pieces
  • 2 large onions thinly sliced
  • 6 green chillies slit to halves and cut again
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chilli powder
  • 2 sprigs curry leaves
  • salt
  • 1/4 cup Cilantro (Coriander leaves) chopped

For the paste

  • 1 1/2 tablespoon khus khus poppy seeds
  • 1 inch ginger cut to small pieces
  • 7 cloves garlic
  • 2 cardamom
  • 2 cloves


  • Let's start with the ingredients for the masala paste. Grind together the khus khus, garlic, ginger, cardamom, and cloves.
    Ingredients for the masala paste
  • Grind to a paste. It shouldn't be too coarse.
    Khus khus and other spices ground to a paste
  • Heat some oil in a pan, and saute the onions on a medium flame.
    Onions sauted in a pan with oil
  • When they start turning brown, add the ground paste and green chillies.
    Add the ground paste and green chillies
  • Mix well and cook further till the onions are soft and tender, all the raw smell of ginger and garlic is gone.
  • Add turmeric powder, curry leaves and salt, mix well, and cook for a couple more minutes.
    Turmeric powder and salt added
  • Now add the chicken pieces, stir gently to get them uniformly coated in the onion and masalas in the pan.
  • Close the lid, and cook on a low flame for 10 minutes.
  • When you open the lid after 10 minutes, the chicken should be cooked in its own juices.
    Open the lid to see chicken cooked
  • Add chilli powder and chopped coriander leaves.
  • Mix well. Check for salt and more if required. Cook for another 5 minutes on a medium flame without the lid to reduce the gravy to a thick consistency.
    Reduce to a thick gravy
  • Andhra chilli chicken is ready. Serve hot with rice or roti.


  • The green chillies used in this recipe is the regular variety that you'll find in all Indian vegetable stores
  • Tweak the amount of chillies based on your preferences and the heat that you can handle ;)
  • I slice the chillies horizontally and then cut them into halves