Andhra Chilli Chicken with Veg Fried Rice

Instructions

1. 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. 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. 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. 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. 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.