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Main Ingredients | Chicken, Yogurt |
Cuisine | Andhra |
Course | Main Course Chicken |
Prep Time | 5-6 hour |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Andhra Chilli Chicken
- 1 medium Chicken
- to taste Yogurt
- 4 tablespoons Lemon juice
- 2 inch piece Ginger
- 6-8 cloves Garlic
- 8-10 leaves Curry leaves
- 8-10 Whole dry red chillies
- 2 tablespoons Rice
- 1/2 cup Yogurt
- 1/4 cup Oil
- 1/4 cup Refined flour (maida)
- 2 tablespoons Fresh coriander leaves chopped
Method
- Cut chicken into four pieces - two legs and two breasts. Make four to five half-inch deep slits on the chicken pieces.
- 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.
- 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.
- 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.
- Reduce heat and cook for five to six minutes, turning the chicken pieces frequently for uniform cooking. Remove and drain.
- 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 |
Carbohydrates | 32.95 |
Protein | 31.615 |
Fat | 21.005 |
Other Fiber | 0.345 |
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