Indian starter · Origin: Andhra Pradesh, South India · Draft

Andhra Chilli Chicken

Finished-dish photo

A traditional Andhra delicacy featuring tender chicken pieces sautéed in ghee and fiery green chillies, cooked to perfection for a rich, aromatic and authentically spicy flavour.

Allergens: Egg. Check packaged ingredient labels and cross-contact.

Servings 2–3 starter portions (approx.)Cooked yield Not recordedPrep 20 minMarinate/Rest 30 minCook 25 minTotal 75 min

Factor

×1

Custom

Ingredients

Chicken & marinade

Frying & finishing

Base recipe unchanged · 500 g raw chicken → 500 g raw chicken · batch ≈ 673 g

Method

1
Cut boneless or bone-in chicken into even pieces.
2
Mix chicken with ginger-garlic paste, chilli paste, chilli powder, lemon juice and salt.
3
Add cornflour, rice flour and egg; coat evenly.
4
Refrigerate 20–30 minutes.
5
Heat frying oil.
6
Fry small batches without overcrowding; drain.
Frying · until 74°C
7
Heat finishing oil in a kadai.
8
Add slit chillies, curry leaves, garlic and ginger; sauté until fragrant.
9
Add cooked chicken and optional chilli sauce.
10
Toss on high heat 2–3 minutes; adjust salt and chilli.
11
Garnish with coriander; serve hot.

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