This Andhra Chilly Chicken Recipe is a bold, spicy South Indian dish featuring marinated chicken, green chilies, and aromatic spices. Perfect with rice or flatbreads for an unforgettable meal!
I have a confession to make. I love spicy food, but I also have a limit—one I had no idea I was about to cross the first time I tried Andhra Chilly Chicken.
It was during a trip to Hyderabad, where my food-loving heart led me to a hole-in-the-wall restaurant packed with locals. That’s always a good sign, right? The menu had a lot of tempting options, but the waiter confidently recommended their spiciest dish.
Now, at this point, I should have paused. Maybe asked, How spicy are we talking? But nope—I was all in.
Big mistake? Maybe. But also? Best decision ever.
The first bite? Absolute flavor explosion. The heat was immediate, the kind that slowly creeps in and doesn’t let go. But here’s the thing—I couldn’t stop. The punch from the green chilies, the bold hit of ginger and garlic, the slightly sweet caramelized onions balancing out all that spice… It was too good to put down.
I won’t lie—there were a few tears involved. My drink didn’t stand a chance. But I was hooked.
Naturally, the first thing I did when I got home? Tried to recreate it. After a few fiery attempts (and some mild trauma for my taste buds), I nailed it. And now? I get to share it with you—so you, too, can have your own “I need more but also help me” moment.
Why You’ll Love This Andhra Chilly Chicken Recipe?
- Big, bold flavors. Spicy, savory, slightly tangy—this dish has it all.
- Easy to make. The hardest part is waiting for the chicken to marinate.
- Perfect for spice lovers. If you think sriracha is mild, this is your kind of dish.
- Pairs beautifully with rice. Because you will need something to soak up that sauce.
- A true taste of Andhra cuisine. If you love South Indian food, this will hit the spot.
Ingredient Notes:
This dish is all about fresh ingredients and bold flavors.
The Chicken & Marinade
- 1 kg Chicken (Bone-In, Skin-On): Bone-in keeps the chicken juicy and flavorful.
- 5 Green Chilies (or 2 Cayenne Peppers), Thinly Sliced: The real heat source. Adjust as needed!
- 1 Medium Onion, Thinly Sliced: Adds natural sweetness to balance the spice.
- 1 tbsp Ginger-Garlic Paste: The ultimate flavor base for South Indian dishes.
- ¼ – ½ tsp Turmeric Powder: For warmth, earthiness, and color.
- Salt, To Taste: You know the drill—season as you go!
- 1 tbsp Coconut Oil (or Oil of Choice): Traditional Andhra-style cooking loves coconut oil, but any neutral oil works.
The Chilly Paste – Where The Heat Kicks In
- 1 cup Fresh Coriander Leaves (Stalks Included), Roughly Chopped: Freshness is key!
- 4 Green Chilies (or 2 Cayenne Peppers), Roughly Chopped: More heat? Why not.
- Salt, As Needed: A pinch helps everything blend.
- 1 tbsp Coconut Oil (or Oil of Choice): Helps create a smooth, rich paste.
Final Touches
- 3 Medium Onions, Thinly Sliced: Cooked down for a slight sweetness that balances the spice.
- Juice of 1 Lemon: That tangy punch at the end? Non-negotiable.
- Salt, If Needed: Taste and tweak before serving!
- Fresh Coriander Leaves, For Garnish: Always.
How To Make Andhra Chilly Chicken?
Trust me, this looks way fancier than it actually is. Follow these steps, and you’ll have a fiery, flavor-packed dish in no time.
Step 1. Marinate the Chicken
Start with a large mixing bowl. Add the chicken, green chilies, onion, ginger-garlic paste, turmeric, salt, and coconut oil. Mix it up until everything is well-coated.
Cover and let it marinate in the fridge for at least 2 hours, but overnight is even better. More time = more flavor!
Step 2. Make the Chilly Paste
Want To Save This Recipe?
While the chicken is soaking up all that goodness, blend coriander leaves, green chilies, salt, and coconut oil into a thick green paste. This is your flavor bomb—set it aside.
Step 3. Cook the Chicken
In a heavy-bottomed pot, add the marinated chicken and sliced onions. Cover and cook on medium-low heat, stirring occasionally, until the chicken is 75% cooked.
You don’t need extra water—the juices from the chicken will do all the work. Just be patient.
Step 4. Add the Chilly Paste & Reduce the Sauce
Once the chicken is nearly done, stir in the chilly paste. Turn up the heat a little and cook uncovered until the sauce thickens and beautifully coats the chicken.
Step 5. Finish with Lemon Juice & Serve
Right before serving, add a squeeze of lemon juice for a tangy finish. Taste and adjust salt if needed.
Garnish with fresh coriander leaves, and serve hot!
Storage Options:
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating: Heat in a pan over low heat, adding a splash of water if needed.
Variations and Substitutions:
Want to mix it up? Here are some ideas:
- Make it milder. Cut the chili count in half or swap some for bell peppers.
- More gravy? Add ½ cup coconut milk for a creamy, South Indian-style curry.
- Boneless chicken? Works great, just reduce cooking time by 5-7 minutes.
- Vegetarian twist? Swap the chicken for paneer, tofu, or mushrooms.
What to Serve with Andhra Chilly Chicken?
You’ll want something to balance out the spice! Try:
- Steamed Rice: Essential to soak up all that flavorful sauce.
- Paratha or Roti: A flaky, buttery contrast to the heat.
- Raita (Yogurt Sauce): Your taste buds will thank you for this cooling side.
- Lemon Pickle: Because a little extra tang never hurts.
Frequently Asked Questions:
How spicy is Andhra Chilly Chicken?
Pretty spicy! But you can adjust the chili levels to suit your taste.
Can I make this ahead of time?
Yes! The flavors actually get better the next day.
What if I don’t have coconut oil?
Use any neutral oil, but coconut oil adds that authentic South Indian touch.
This Andhra Chilly Chicken Recipe is spicy, bold, and totally addictive. It’s got that perfect balance of heat, tang, and deep, rich flavors—the kind that lingers (in the best way).
So, what do you think? Are you ready to turn up the heat? Try it out and let me know how it goes! Can’t wait to hear from you!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Andhra Chilly Chicken Recipe
Ingredients
For Marinating the Chicken:
- 1 kg bone-in skin-on chicken, curry-cut
- 5 green chilies or 2 cayenne peppers, thinly sliced
- 1 medium onion thinly sliced
- 1 tablespoon ginger-garlic paste
- ¼ – ½ teaspoon turmeric powder
- Salt to taste
- 1 tablespoon coconut oil or preferred cooking oil
For the Chilly Paste:
- 1 cup fresh coriander leaves stalks included, roughly chopped
- 4 green chilies or 2 cayenne peppers, roughly chopped
- Salt to taste
- 1 tablespoon coconut oil or preferred cooking oil
Additional Ingredients:
- 3 medium onions thinly sliced
- 1 medium lemon juiced
- Salt if necessary
For Garnish:
- Fresh coriander leaves
Instructions
Marinate the Chicken
- In a large mixing bowl, combine the chicken, green chilies, onion, ginger-garlic paste, turmeric powder, salt, and coconut oil. Ensure all chicken pieces are evenly coated with the marinade. Cover the bowl and refrigerate for at least two hours, preferably overnight, to allow the flavors to deepen.
Prepare the Chilly Paste
- While the chicken is marinating, blend coriander leaves, green chilies, salt, and coconut oil into a smooth, thick paste. Set this aside for later use.
Cook the Chicken
- In a heavy-bottomed pot, place the marinated chicken along with the sliced onions. Cover and cook over medium-low heat, stirring occasionally, until the chicken is 75% cooked. The natural juices from the chicken will provide sufficient moisture for cooking.
Add the Chilly Paste and Reduce the Sauce
- Once the chicken is nearly done, add the prepared chilly paste and stir well. Increase the heat slightly and cook uncovered, allowing the mixture to thicken until it coats the chicken evenly. Stir occasionally to prevent burning.
Finish with Lemon Juice and Garnish
- When the sauce has reduced to the desired consistency, add the freshly squeezed lemon juice and mix well. Adjust salt if necessary. Remove from heat and garnish with fresh coriander leaves. Serve hot with rice or flatbreads.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
