Andhra Chilli Chicken


This is a typically Indian fiery pan fried chicken. Honestly , in the summer this is great on the grill too as it is generally cooked on the bone. Here is another recipe from Sanjeev Kapoor, but I have adapted this to suit my family’s taste.

serves 4

1 cut up 31/2 lb chicken , cut into 4

salt to taste

Juice of 1 lemon

2 tablespoons fresh ginger, grated

1 tablespoon fresh garlic, grated

8-10 fresh curry leaves

8-10 dry whole red chilis

2 tablespoons rice

1/2 cup plain yoghurt

1/2 cup fresh coriander leaves

1/4 cup vegetable oil

1/4 cup all purpose flour

Wash and throughly dry the chicken pieces. Make 4-5 slits on the pieces and place in a zip top bag. Sprinkle with salt and juice of half a lemon. Keep aside.

Place the ginger, garlic, curry leaves , red chilis, and rice in a food processor. Blend adding the other half of the lemon juice to help make a smooth paste. Season with salt and quickly blend in the yoghurt. Pour all this over the chicken, masaging well into the slits.

Refridgerate for at least 6 hours or overnight.

Remove from refridgerator, and drain opff excess marinade. Dust each piece of chicken in all purpose flour.

Heat oil in skillet and pan fry the chicken , turning every few minutes till evenly cooked and juices run clear.

Reduce heat to medium -low and add 2 tablespoons of water to the skillet. Spinkle on chopped corriander leaver and cover with a tight fitting lid. Allow to simmer for about 5 minutes.

Serve hot

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One Response

  1. Wonderful recipe! My girlfriend tried making it the first time following your recipe and its nice!

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