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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.
For 4 servings
Marinate the Chicken
Fry the Chicken
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.
This andhra recipe takes 45 minutes to prepare and yields 4 servings. At 393.66 calories per serving with 32.73g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
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Prepare the Tempering (Tadka)
Combine and Finish the Dish
Serve
Replace the chicken with 400g of paneer cubes or large mushrooms. Marinate and fry them similarly, but for a shorter duration until golden.
Instead of deep-frying, air-fry the marinated chicken at 400°F (200°C) for 15-18 minutes, flipping halfway, until crispy and cooked through. Then, toss it in the prepared tempering.
To make a gravy version, add a splash of water or chicken stock along with the curd in the final step. Thicken it with a slurry of 1 tsp corn flour mixed with 2 tbsp water.
Chicken is a high-quality lean protein, essential for muscle building, tissue repair, and maintaining overall body function.
The capsaicin in green chilies can temporarily boost metabolism and increase fat burning, contributing to better energy expenditure.
Spices like turmeric, ginger, and garlic are packed with antioxidants that help combat oxidative stress and inflammation in the body.
Andhra Chilli Chicken is high in protein but is also high in fat and calories due to being deep-fried. It can be enjoyed in moderation as part of a balanced diet. For a healthier version, consider air-frying or baking the chicken instead.
One serving of Andhra Chilli Chicken (approximately 235g) contains around 450-550 calories, depending on the amount of oil absorbed during frying and the cut of chicken used.
To reduce the heat, deseed the green chilies before slitting them. You can also reduce the number of green chilies used and skip the red chili powder in the marinade.
Curd curdles when exposed to high heat too quickly. To prevent this, always lower the heat to the minimum before adding the whisked curd and stir it continuously and quickly for about a minute until it incorporates smoothly.
As an appetizer, it's perfect on its own with some onion rings and lemon wedges. As a side dish, it pairs wonderfully with simple steamed rice and a cooling dal like tomato pappu or sambar.
This dish is best served fresh to enjoy its crispy texture. If you need to prepare ahead, you can fry the chicken in advance and store it. Prepare the tempering and toss the chicken in just before serving.
This recipe goes great with these complete meals
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
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