Andhra Chilli Chicken
This Andhra-style chilli chicken is fiery, savory, and packed with green chili heat. Boneless chicken is marinated, quickly fried, then tossed with onion, curry leaves, and a bold spiced coating that clings to every bite.
For 4 servings
- prep · ~15 min
Marinate the chicken.
1.Add chicken breast, ginger-garlic paste, red chili powder, turmeric powder, 0.25 tsp salt, lemon juice, cornflour, and rice flour to a bowl.2.Mix well until the chicken is evenly coated.3.Set aside for 15 minutes.TIPA light flour coating helps the chicken stay crisp after tossing with the onions and chilies. - fry · ~8 min
Fry the chicken.
1.Heat 2 tbsp oil in a wide pan over medium heat.2.Add the marinated chicken in a single layer.3.Cook until lightly golden and cooked through, turning a few times, 6 to 8 minutes.4.Remove the chicken to a plate.TIPDo not crowd the pan or the chicken will steam instead of fry. - saute · ~6 min
Cook the onion and chilies.
1.Heat the remaining 1 tbsp oil in the same pan.2.Add cumin seeds and let them sizzle for 10 seconds.3.Add garlic, ginger, green chili, and curry leaves; sauté until fragrant, about 1 minute.4.Add onion and cook until softened and lightly golden, 4 to 5 minutes. - saute · ~3 min
Toss everything together.
1.Return the fried chicken to the pan.2.Add the remaining 0.25 tsp salt, black pepper, and garam masala.3.Toss over medium-high heat until the masala coats the chicken well, 2 to 3 minutes. - garnish
Finish with coriander leaves.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken pieces dry before marinating so the cornflour-rice flour coating grips better and fries up crisp.
- 2Keep the chicken in a single layer while frying; if needed, cook in batches so it browns instead of releasing water.
- 3Slit the green chilies rather than chopping them small to get Andhra-style heat without making the dish harshly spicy.
- 4Add curry leaves only after the oil is hot, and stand back; they splutter and release their aroma best in hot fat.
- 5Cook the onions just to lightly golden, not deeply browned, so they stay sweet and silky rather than dominating the chilies.
- 6Toss the fried chicken with the masala only for a few minutes at the end, or the coating can soften and turn soggy.
- 7This dish is best eaten immediately, but if reheating, use a hot pan instead of a microwave to bring back some crisp edges.
Adapt it for your goals.
Low-oil
Shallow-sear the coated chicken in a nonstick pan with less oil, or air-fry it before tossing with the onion-chili masala.
bone inBone-in
Use small bone-in chicken pieces for deeper flavor; cook a little longer so the meat turns tender and the masala coats well.
extra spicyExtra-spicy
Increase the green chilies and add a touch more red chili powder for a fiercer Andhra-style heat.
dry appetizer styleDry-appetizer-style
Cook the final toss a bit longer until the onions cling tightly and the chicken becomes drier, ideal as a starter.
Why this is on our healthy list.
Protein-Rich Main
Chicken breast makes this dish filling and satisfying while providing lean protein in each serving.
Aromatic Spice Benefits
Ginger, garlic, turmeric, and cumin add more than flavor; they bring traditional warming ingredients used in everyday Indian cooking.
Herb and Chili Freshness
Green chilies, curry leaves, and coriander add fresh plant ingredients and bold flavor without needing heavy sauces.
Frequently asked questions
Yes. Boneless thighs work very well and stay juicier; just cook them a little longer until fully done and lightly golden.
