Andhra Chilli Chicken
Servings 3 people
Calories 338kcal
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.
Nutrition
Calories: 338kcal | Carbohydrates: 24g | Protein: 15g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 79mg | Sodium: 1692mg | Potassium: 165mg | Fiber: 11g | Sugar: 12g | Vitamin A: 112IU | Vitamin C: 43mg | Calcium: 12mg | Iron: 1mg