Andhra Chilli Chicken

Ingredients list for Andhra Chilli Chicken

• medium Chicken 1 (800 grams)
• 8-10 Dried Red Chillies
• to taste Salt
• 4 tablespoons Lemon juice
• 2 inch piece Ginger
• 6-8 cloves Garlic
• 8-10 Curry leaves
• 2 tablespoons Rice
• 1/2 cup Yogurt
• 1/2 cup Oil
• 1/4 cup Refined flour (maida)
• 2 tablespoons Fresh coriander leaves chopped

Method

1. Cut the chicken into four pieces – two legs and two breasts. Make four to five half-inch deep slits on the chicken pieces. Apply the salt and two tablespoons of lemon juice and set aside.
2. Grind the ginger, garlic, curry leaves, dried red chillies and rice to a smooth paste with the remaining lemon juice. Add this paste to the yogurt and whisk well to a smooth consistency.
3. 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.
4. Heat the oil in a pan, roll the marinated chicken in the refined flour, shake off excess flour and add to the pan. Cook for one minute, turn over the chicken pieces and cook for another minute.
5. Reduce heat and cook for five to six minutes, turning the chicken pieces frequently for uniform cooking. Drain and transfer the chicken to a shallow pan and keep on medium heat.
6. Sprinkle the 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.
7. Serve hot.

Nutrition Info