A very popular dish in South India, this Andhra chilli chicken is a total flavour bomb! Its fiery hot and spicy flavours might not be for the faint-hearted, but there’s no going back once you try it! Made with simple ingredients and a quick cook time, this is one chicken dish everyone needs on speed dial!
Love South Indian food? Try my Idli Dosa Batter, Mushroom Pepper Fry or Prawn Green Curry!
If you are familiar with Andhra-style recipes, then you’d know that most of them are high in spice and heat. And this Andhra chilli chicken is no exception. This is a very popular dish in Andhra restaurants like Nagarjuna and Nandhini in Bengaluru and is also a popular street food all over Karnataka.
Also known as Nagarjuna Andhra chilli chicken or green chilli chicken, the dish is bursting with flavour and heat. Apart from being incredibly delicious, what I love about this chicken dish is just how quick and simple it is to make at home. Most of the flavour for this dish comes from just two basic ingredients - green chillies and chicken. Apart from this, it requires just a handful of ingredients, most of which you’ll most likely already find at home.
I make this chicken at least a couple times, both for dinner and when we have guests over. And I am not kidding when I tell you that it has been wiped clean every single time!
- An easy yet extremely flavourful chicken dish that comes together with very little prep.
- Has a quick cook time and requires just a few pantry staples.
- It requires no chopping, and once you have the green chilli paste ready, it takes hardly any time to put together.
- Perfect for weeknight dinners or when you have unexpected guests over.
- Beginner and bachelor-friendly recipe.
- This recipe can be easily doubled or halved.
- A super versatile chicken dish that tastes delicious no matter what you serve it with.
Ingredients You'll need to make andhra chilli chicken
- Chicken: I have used bone-in pieces from the thighs and legs as they remain tender and juicy until the end. You can use boneless pieces if you prefer. I would not recommend using breast pieces as they tend to dry out and become chewy thanks to the high cooking temperatures.
- Green chillies: This is the hero ingredient of this dish, and is responsible for the spiciness and heat. I have taken 20-25 dark green chillies, which I have ground to a paste. This forms the curry of the dish. You’ll also need 3-5 chillies to be fried along with other spices. Depending on the spiciness of your chillies and your spice tolerance, you can always increase or decrease the quantity of the chillies you use.
- Ghee and oil: This dish uses a combination of ghee and oil to fry the chicken. Ghee delivers a beautifully rich flavour and aroma, while oil helps carry the flavours. I have used vegetable oil for this dish, but any neutral flavoured oil such as peanut, canola or sunflower works well for this recipe.
- Turmeric powder: Just a pinch for the colour and flavour.
- Soy sauce: Adds a nice umami and that authentic restaurant style Indo-Chinese flavour to the dish.
- Vinegar: Delivers a nice tartness and tang to the dish. A little goes a long way here.
- Corn flour: Half a tablespoon mixed with water to form a slurry. This slurry helps thicken the gravy and achieve the perfect chilli chicken texture.
- Salt: For flavour and seasoning.
How to make andhra chilli chicken
1. Add oil and ghee to a kadai and hit on a low flame. Add green chilli paste to the kadai and fry it for approximately 3 minutes or until the raw smell dissipates.
2. Add slit green chillies and chicken to the kadai and fry for approximately 2-3 minutes, stirring frequently.
3. Add turmeric powder and sauté the mixture for an additional 2 minutes.
4. Add water to the kadai and mix well.
5. Cover the kadai and cook for approximately 6-7 minutes.
6. Add soy sauce, vinegar, and salt to the kadai. Mix to combine.
7. Make a cornflour slurry by combining cornflour and 2 tablespoons of water and add it to the kadai. Cook the mixture over a low flame until it reaches a desirable thickness, stirring occasionally.
8. Serve the dish hot!
Richa’s top tips to make restaurant-style Andhra chilli chicken
- If you are using breast pieces, I would recommend cutting the pieces a bit thicker to help them remain tender throughout the cooking process.
- You can store leftovers in an airtight container and refrigerate it for up to 2 days. Simply take it out and reheat it before serving.
Once you try this Andhra style green chilli chicken, there is no going back. You’re going to want to eat it again and again! I usually serve this chicken with some steamed rice or with my Chicken Pulao - Donne Biryani Style! But this is a really versatile dish and can be had with so many different things like rasam and rice, Hyderabadi biryani or can even be had as an appetizer! Speaking of biryani, have you tried my new Instant Pot Chicken Biryani? It's a cheat-one-pot-biryani that will leave you spellbound!
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Ingredients
- 500 Grams Chicken with bone, legs and thighs (curry cut)
- 20-25 Green Chillies grind to a paste
- 1 ½ Tablespoons Ghee
- ½ Tablespoon Vegetable Oil
- 3-5 Green Chillies slit into half
- ¼ Teaspoon Turmeric Powder
- ¾ Cup Water
- ½ Tablespoon Soy Sauce
- 1 Teaspoon Vinegar
- ½ Tablespoon Corn Flour
- ½ Teaspoon Salt
Instructions
- Add oil and ghee to a kadai and hit on a low flame.
- Add green chilli paste to the kadai and fry it for approximately 3 minutes or until the raw smell dissipates.
- Add slit green chillies and chicken to the kadai and fry for approximately 2-3 minutes, stirring frequently.
- Add turmeric powder and sauté the mixture for an additional 2 minutes.
- Add water to the kadai, cover it, and cook for approximately 6-7 minutes.
- Add soy sauce, vinegar, and salt to the kadai. Mix to combine.
- Make a cornflour slurry by combining cornflour and 2 tablespoons of water and add it to the kadai.
- Cook the mixture over a low flame until it reaches a desirable thickness, stirring occasionally.
- Serve the dish hot!
Video
Notes
- If you are using breast pieces, I would recommend cutting the pieces a bit thicker to help them remain tender throughout the cooking process.
- You can store leftovers in an airtight container and refrigerate them for up to 2 days. Simply take it out and reheat it before serving.
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