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
For more recipes related to Andhra Chilli Chicken checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Pudina Murgh Lowfat Spaghetti With Chicken And Eggplant Sri Lankan Chicken Curry Dhaniya Chicken
Andhra Chilli Chicken Recipe Card
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.
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.
Nutrition Info
Calories : 420.5 Kcal
Carbohydrates : 32.95 gm
Protein : 31.615 gm
Fat : 21.005 gm
Other : 0.345
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
