Andhra Chilli Chicken
Andhra chilli chicken is a hot, spicy, and mildly tangy indulgence that'll add to your food memories. It's fiery and highly addictive! You have been warned!
Servings: 4 people
Ingredients
- 500 grams chicken cut to small pieces
- 2 large onions thinly sliced
- 6 green chillies slit to halves and cut again
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chilli powder
- 2 sprigs curry leaves
- salt
- 1/4 cup Cilantro (Coriander leaves) chopped
For the paste
- 1 1/2 tablespoon khus khus poppy seeds
- 1 inch ginger cut to small pieces
- 7 cloves garlic
- 2 cardamom
- 2 cloves
Instructions
- Let's start with the ingredients for the masala paste. Grind together the khus khus, garlic, ginger, cardamom, and cloves.
- Grind to a paste. It shouldn't be too coarse.
- Heat some oil in a pan, and saute the onions on a medium flame.
- When they start turning brown, add the ground paste and green chillies.
- Mix well and cook further till the onions are soft and tender, all the raw smell of ginger and garlic is gone.
- Add turmeric powder, curry leaves and salt, mix well, and cook for a couple more minutes.
- Now add the chicken pieces, stir gently to get them uniformly coated in the onion and masalas in the pan.
- Close the lid, and cook on a low flame for 10 minutes.
- When you open the lid after 10 minutes, the chicken should be cooked in its own juices.
- Add chilli powder and chopped coriander leaves.
- Mix well. Check for salt and more if required. Cook for another 5 minutes on a medium flame without the lid to reduce the gravy to a thick consistency.
- Andhra chilli chicken is ready. Serve hot with rice or roti.
Notes
- The green chillies used in this recipe is the regular variety that you'll find in all Indian vegetable stores
- Tweak the amount of chillies based on your preferences and the heat that you can handle ;)
- I slice the chillies horizontally and then cut them into halves