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
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
- 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.
Grind to a paste. It shouldn't be too coarse.
Heat some oil in a pan, and saute the onions on a medium flame.
When they start turning brown, 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.
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.
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.
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