Andhra Chilli Chicken Recipe - A shallow-fried spicy chicken dish from Andhra Pradesh.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken , Salt(नमक)

Cuisine : Andhra

Course : Main Course_Chicken

Andhra Chilli Chicken

The cuisine of Andhra Pradesh is reputedly the spiciest of all Indian cuisine. Foods include both the original spicy Andhra cooking and Muslim-influenced Hyderabadi cuisine. Rice is the staple diet and is used in a wide variety of ways.
Hyderabadi cuisine is influenced by the Muslim population, which arrived in Andhra centuries ago. Much of the cuisine revolves around meat. It is rich and aromatic, with a liberal use of exotic spices, ghee, nuts and dry fruits.

For more recipes related to Andhra Chilli Chicken checkout Murgh Methi Kofta , Chettinaad Fried Chicken , Kokur Nadur . You can also find more Main Course_Chicken recipes like Chicken in Hot Garlic Sauce, Mexican Lasagna Recipe, Dal Murgh, Baked Chicken. Or try out these recipes from Andhra Cuisine like Coconut Khara Kozhambu, Spicy Bhindi Andhra Style, Birakai Chutney, Perugu Tomato Pachdi.

Andhra Chilli Chicken Recipe - how to make Andhra Chilli Chicken


Prep Time : 5-6 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium


  • Chicken 1 medium

  • Salt 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


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.

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