Thursday, 31 May 2012

Andhra Chilly Chicken

Andhra style Chilly Chicken....just thinking about this dish makes my mouth water.
The potential of the "Green Chilly" is fully realized in this recipe.
I know all my friends wherever they live in this world, if they have tasted this dish in 2 of the best Andhra restaurants in Bangalore, you are sure that they visit the restaurant during every visit to Bangalore.
A few years back, after a few tips from the chefs in these restaurants and a few attempts at home, I managed to almost recreate this famous "Andhra Chilly Chicken". 

From then on, all my friends who have tasted this once at my place, keep coming back to our place for more.
Chicken cut into medium pieces - 1/2 kg or 500 gms
Green chillies - 4 slit lengthwise
Garlic - 3 flakes peeled and cut lengthwise
Ginger - 1 inch piece cut lengthwise
Oil - 1 tsp

For grinding:
Gongura/Sorrel leaves - 2 tbsp or Tamarind pulp - 1 tbsp
(Gongura or Sorrel leaves gives the authentic tangy taste)

  • If you cannot find Sorrel leaves or Gongura leaves, add 1/2 tsp of Gongura pickle of any good brand. I know Gongura pickle from brands like MTR, Mother's Recipe or Priya pickles are available all over the world.

Green chillies - 8
Garlic - 4 flakes
Ginger - 1 inch

Lemon juice - 1 tbsp

Grind green chillies, garlic, ginger and sorrel leaves or tamarind pulp.
Marinate the chicken with the ground paste for 3-4 hrs or even overnight in refrigerator, along with a little salt.

Take a big deep pan. Add 1 tsp oil, and all the slit green chillies, ginger and garlic and fry till then become translucent.
Then add the chicken along with the marination, fry for 2 minutes, then add enough water to cover all the chicken.
Cover the pan and cook for 30 mins on low flame stirring every 10 mins.
The dish is ready when most of the water has evaporated and only a thick paste with the chicken remains.
Andhra chilli chicken is ready.
Serve hot with White rice and Pappu (Andhra Dal).
Note: This dish can be made with plain chicken even without marinating it. The marination of the chicken for a few hours only makes it more authentic.


  1. This is not fully authentic.the original was done in the hotel copying Kolar Anglo-Indians .corn flour is used and sometimes little soya which is not Andhra style.chicken is marinated in chilli brine(their secret along with frying lot of chillies in ghee) totally 40-60 chillies may be used.the ghee removes a lot of hotness but the pungency is there.

  2. Sometimes msg was used.i used to frequent the was served with Andhra meals in banana leaves.


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