Andhra Chilly Chicken Recipe
This Andhra Chilly Chicken Recipe is a fiery and flavorful South Indian dish featuring marinated chicken cooked with green chilies, coriander, and aromatic spices. Perfectly balanced with a touch of lemon, this dish pairs beautifully with rice or flatbreads for an authentic meal.
6 Servings
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
To make this dish gluten-free, ensure that the ingredients, especially the ginger-garlic paste and spices, are free from gluten-containing additives. Additionally, verify that the coconut oil or any alternative oil used is not processed with gluten-based contaminants.