How to make Andhra Chilli Chicken - A shallow-fried spicy chicken dish from Andhra Pradesh.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Yogurt (दही)

Cuisine : Andhra

Course : Main Course Chicken

Andhra Chilli Chicken Recipe Card

Andhra Chilli Chicken
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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Andhra Chilli Chicken checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Manchurian, Achari Mirchi Murgh . You can also find more Main Course Chicken recipes like Kothimbir Chicken, Lemon Chicken, Chicken Laal Saag, Chicken Biryani.

Prep Time : 5-6 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Andhra Chilli Chicken Recipe

  • Chicken 1 medium

  • Yogurt to taste

  • Lemon juice 4 tablespoons

  • Ginger 2 inch piece

  • Garlic 6-8 cloves

  • Curry leaves 8-10 leaves

  • Whole dry red chillies 8-10

  • Rice 2 tablespoons

  • Yogurt 1/2 cup

  • Oil 1/4 cup

  • Refined flour (maida) 1/4 cup

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Cut chicken into four pieces - two legs and two breasts. Make four to five half-inch deep slits on the chicken pieces.

Step 2

Apply salt and two tablespoons of lemon juice and keep aside. Grind ginger, garlic, curry leaves, whole red chillies and rice to a smooth paste with the remaining lemon juice.

Step 3

Add this paste to yogurt and whisk well to a smooth consistency. Add salt to taste. Apply this yogurt mixture liberally on the chicken pieces and leave to marinate for four to six hours, preferably in the refrigerator.

Step 4

Heat oil in a pan, roll the marinated chicken in refined flour, shake off the excess flour and shallow fry. Cook for one minute, turn over the chicken pieces and cook for another minute.

Step 5

Reduce heat and cook for five to six minutes, turning the chicken pieces frequently for uniform cooking. Remove and drain.

Step 6

Transfer the chicken to a shallow pan and keep on medium heat. Sprinkle chopped coriander leaves, two tablespoons water and cover with a fitting lid. Reduce heat and cook for five minutes on low heat or until the chicken is completely cooked. Serve hot.