Andhra cuisine is very well known for the high spice level. Andhra Chilli chicken has been the spiciest chicken dish I’ve tasted but still I long to eat it whenever I go to a Bangalore Andhra restaurant. I first tasted in “Nagarjuna Chimneys” in Bangalore. They are very famous for their food and I feel they deserve being the same 🙂 I cannot vouch on the originality of the recipe being under Andhra cuisine. One of my friend said that this has to do nothing with Andhra cuisine and is just given the name as “Andhra chilli chicken” because of the spice level and is famous only in “BANGALORE”
After I relocated from Bangalore, I tried to replicate the recipe with little alterations. I have made this recipe umpteen times and so you can trust me on the given measurements.
These go well as an appetiser or as a main course with ghee or plain white rice. Add green chillies according to your spice handling level only. If the given measurements are less spicy for you, you can always feel free to add slit chillies to them when cooking.
Chicken – 1kg
Green Chilli – 10-15 nos
Turmeric powder – 1/4tsp
Onion – 1 medium (chopped)
Ginger – 1″
Garlic – 5 pods
Coriander leaves – 2 tbsp (finely chopped)
Lemon juice – 1tbsp
Cornflour – 2tsp
Salt to taste
Oil – 1 tbsp
Part 1 : Marinating the chicken
Part 2: Cooking the chicken
Part 1 :Marinate the chicken
- In a mixer jar, add Green chillies, ginger, garlic, 1/2 of chopped onions, turmeric powder, coriander leaves, lemon juice and salt.
- Grind this to a smooth paste adding little water.
- Now add this marinade to the chicken thoroughly till well coated and set in the refrigerator for minimum 4 hours
Part 2 : Cooking the chicken
- In a heavy bottomed kadhai/pan, add oil and allow it to heat
- Add the remaining chopped onions, 1 crushed garlic, curry leaves and saute
- Add the marinated chicken to this and fry for a while
- Add 1/2 cup water and close the lid
- Cook till the chicken is tender
- In a small bowl, add cornflour and 2 tbsp water and mix till it dissolves.
- Add this cornstarch to the chilli chicken and mix well.
- Watch out for salt and add if needed.
- Serve hot 🙂
- If you want the chicken to be more spicy, add slit chillies in the step where you add 1/2 cup water
- You can play a little with the gravy thickness. Add more water if you want more gravy
- Marination is very important and a minimum of 4 hours is required for the chicken to absorb all the flavours
- I have added coriander leaves for the colour basically.You can omit the step if you do not want to add.