How to make Andhra Chilli Chicken -
A popular chicken dish from Andhra.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Chicken (चिकन), Dried red chillies
Cuisine : Andhra
Course : Main Course Chicken
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For more recipes related to Andhra Chilli Chicken checkout Nimbuwala Chicken, Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani . You can also find more Main Course Chicken recipes like Chicken Cafreal Hasselback Chicken Khau Swe Peanut Butter Chicken with Mushroom Rice
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 : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Andhra Chilli Chicken Recipe
Chicken cut into 8 pieces 750 grams
Dried red chillies 10-12
Garlic 8-10 cloves
Ginger 2 inch piece
Rice 2 tablespoons
Lemon juice 4 tablespoons
Salt to taste
Curry leaves 20-25
Yogurt 2 tablespoons
Oil 3 tablespoons
Refined flour (maida) 1/4 cup
Fresh coriander leaves a few sprigs
Onion rings a few
Green capsicum thin strips a few
Red capsicum thin strips a few
Yellow capsicum thin strips a few
Method
Step 1
Deseed dried red chillies and put into a mixer jar. Add garlic, ginger, rice, 2 tbsps lemon juice, salt and grind. Add 10-12 curry leaves and continue to grind to a smooth paste.
Step 2
Put the paste into a large bowl, add chicken pieces and yogurt and mix well. Add remaining lemon juice and mix till the masala coats all the chicken pieces well.
Step 3
Chop remaining curry leaves and add to the chicken and mix and set aside to marinate for 2-3 hours. Heat oil in a non stick pan. Roll the chicken pieces in refined flour, shake off extra flour and place in the pan and cook on medium heat till the underside is lightly browned.
Step 4
Turn over and cook till the other side is similarly cooked. Chop coriander leaves and add to the chicken. Sprinkle a little water, reduce heat, cover and cook for 7-8 minutes.
Step 5
Serve hot garnished with onion rings, thin strips of green, red and yellow capsicums.
Nutrition Info
Calories : 2407 Kcal
Carbohydrates : 75.7 gm
Protein : 198.6 gm
Fat : 145.2 gm
Other : 0
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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.
