Fiery and fragrant, this classic Andhra appetizer features crispy fried chicken tossed in a spicy green chili and yogurt sauce. The intense heat from Guntur chilies is beautifully balanced with tangy yogurt and aromatic curry leaves, making it an irresistible and iconic starter.
Prep20 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 serving
410cal
42gprotein
17gcarbs
Ingredients
500 g Boneless Chicken (cut into 1-inch bite-sized pieces, preferably thigh meat)
Fragrant basmati rice cooked to fluffy perfection with whole spices and rich, nutty ghee. This South Indian classic, also known as Neychoru, is garnished with fried cashews and raisins for a touch of sweetness and crunch. A truly elegant and simple dish.
Perfectly spiced Andhra Chilli Chicken with aromatic ghee rice – an energy-giving treat!
This indian and andhra dish is perfect for lunch or dinner. With 922.87 calories and 50.35g of protein per serving, it's a nutritious choice for your meal plan.
19gfat
1 tbsp
Rice Flour
(for extra crispiness)
2 cup Oil (for deep frying)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
8 pcs Green Chilies (slit lengthwise, use Guntur chilies for authentic heat)
15 pcs Curry Leaves (fresh)
1 pcs Onion (medium, thinly sliced)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large mixing bowl, combine the chicken pieces with ginger-garlic paste, 3 tbsp of curd, turmeric powder, Kashmiri red chili powder, garam masala, lemon juice, and 1 tsp of salt.
Mix thoroughly to ensure the chicken is well-coated.
Add the corn flour and rice flour, and mix again until each piece is evenly coated in a thick batter.
Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
2
Fry the Chicken
Heat 2 cups of oil in a kadai or deep pan over medium-high heat until it reaches 350°F (175°C).
Carefully place the marinated chicken pieces into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
Fry for 6-8 minutes, turning occasionally, until the chicken is golden brown, crispy, and fully cooked. The internal temperature should reach 165°F (74°C).
Using a slotted spoon, remove the fried chicken and place it on a wire rack or a plate lined with paper towels to drain excess oil.
3
Prepare the Tempering (Tadka)
In a separate large pan or wok, heat 2 tbsp of oil over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely.
Add the cumin seeds, slit green chilies, and fresh curry leaves. Sauté for about 45 seconds until the chilies blister slightly and the leaves turn crisp and fragrant.
Add the thinly sliced onions and sauté for 3-4 minutes until they become soft and translucent.
4
Combine and Finish the Dish
Reduce the heat to the lowest setting. Add the 2 tbsp of whisked curd and 0.25 tsp of salt. Stir continuously and vigorously for 1 minute to prevent curdling and form a light, creamy sauce.
Immediately add the fried chicken pieces to the pan.
Increase the heat to medium-high and toss everything together for 1-2 minutes, ensuring each piece of chicken is well-coated with the spicy tempering.
Turn off the heat, garnish with freshly chopped coriander leaves, and give it a final toss.
5
Serve
Serve the Andhra Chilli Chicken immediately while it's hot and crispy as a perfect appetizer or a side dish with rice and sambar.
Servings
4
Serving size: 1.5 cups
513cal
8gprotein
83gcarbs
16gfat
Ingredients
2 cup Basmati Rice (long grain)
4 tbsp Ghee
1 pcs Onion (large, thinly sliced)
3.5 cup Water (hot)
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (slightly crushed)
1 pcs Bay Leaf
1 pcs Star Anise (optional)
12 pcs Cashew Nuts (whole or halved)
1 tbsp Raisins (golden)
1.5 tsp Salt
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Basmati Rice
Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch.
Soak the rinsed rice in fresh water for at least 30 minutes. This helps the grains elongate and cook evenly.
After soaking, drain the rice completely in a colander and set it aside.
2
Fry the Garnishes
Heat 2 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and continue to fry for about 30 seconds until they plump up. Be careful not to burn them.
Remove the fried cashews and raisins with a slotted spoon and set them aside for garnish.
3
Sauté Aromatics and Rice
In the same pot, add the remaining 2 tbsp of ghee.
Once hot, add the whole spices: cinnamon stick, cloves, green cardamom, bay leaf, and star anise. Sauté for 30-40 seconds until they release their aroma.
Add the thinly sliced onions and sauté for 5-7 minutes until they become soft and golden brown.
Add the drained rice to the pot. Gently sauté for 2 minutes, ensuring the grains are well-coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Rice
Pour in 3.5 cups of hot water and 1.5 tsp of salt. Stir gently just once to combine.
Bring the water to a rolling boil over high heat.
For Pot Method: Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and cook for 15-18 minutes, or until all the water is absorbed.
For Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
5
Rest, Garnish, and Serve
Once cooked, let the rice rest, covered and undisturbed, for 10 minutes. This step is crucial for firm, separate grains.
After resting, gently fluff the rice with a fork to separate the grains.
Garnish with the fried cashews, raisins, and freshly chopped coriander leaves.
Serve hot with your favorite curry, korma, or dal.
