Andhra Chilli Chicken

Name: Andhra Chilli Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: andhra
Ingredients: 500 g chicken breast (boneless, cut into bite-size pieces); 1 tbsp ginger-garlic paste (for marination); 0.5 tsp red chili powder (for marination); 1 pinch turmeric powder (for marination); 0.5 tsp salt (divided); 1 tbsp lemon juice (for marination); 2 tbsp cornflour (for light coating); 1 tbsp rice flour (for light coating); 3 tbsp oil (divided); 2 pcs onion (medium, sliced); 8 pcs green chili (slit lengthwise); 12 pcs curry leaves; 6 pcs garlic (cloves, sliced); 1 inch ginger (cut into thin strips); 0.5 tsp cumin seeds; 1 pinch black pepper; 1 pinch garam masala; 2 tbsp coriander leaves (chopped)

RATING

4.6/5(123)

TASTE SCORE

9/10

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.

PREP

20m

COOK

25m

SERVES

1 KATORI

366 cal

SERVINGS

METHOD · 6 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the chicken pieces dry before marinating so the cornflour-rice flour coating grips better and fries up crisp.
2
Keep the chicken in a single layer while frying; if needed, cook in batches so it browns instead of releasing water.
3
Slit the green chilies rather than chopping them small to get Andhra-style heat without making the dish harshly spicy.
4
Add curry leaves only after the oil is hot, and stand back; they splutter and release their aroma best in hot fat.
5
Cook the onions just to lightly golden, not deeply browned, so they stay sweet and silky rather than dominating the chilies.
6
Toss the fried chicken with the masala only for a few minutes at the end, or the coating can soften and turn soggy.
7
This dish is best eaten immediately, but if reheating, use a hot pan instead of a microwave to bring back some crisp edges.