Andhra Chilli Chicken

A fiery Andhra speciality just the way it’s served in the famed Andhra restaurants in Bangalore. This is one of my most favourite things to eat and it’s ridiculously easy to prepare at home. You need to be lavish with the green chillies for this recipe for best results.

Things you will need:

(Serves 2-3)

  • Chicken (preferably on the bone)- 500 grams, cut into smallish pieces
  • Green chillies- 12-15 slit. Keep some more aside, only to be used if needed. If you’re using a variety that is not very hot, you will need to use more, around 20, to get the real flavour of this dish.
  • Ghee- 4 tablespoons
  • Green chilli sauce – 1 tablespoon
  • Lime juice- 1 tablespoon
  • Soy sauce- 3 tablespoons
  • Salt to taste
  • Water- 1.5 cups
  • Cornflour – 1.5 tablespoons dissolved in ¼ cup water

How to go about it

  1. First step is to cook the chicken. For this step, feel free to use a regular deep pan or a pressure cooker. Heat 2 tablespoons of ghee in the pan or pressure cooker. Medium heat. Add the slit green chillies and saute for 20-30 seconds. Add the cut pieces of chicken and toss them around until the pink is lost and the pieces begin to turn white. Add a bit of salt. Make sure you don’t add too much because remember the soy is quite salty too. Add the water and either pressure cook for two whistles or allow the chicken to cook with the pan covered for about 20-25 minutes or until it is cooked thoroughly and the meat begins to fall off the bone.
  2. Keep the chicken and the broth aside. Now do a quick taste test to check the heat of the chillies. The Andhra Chilli Chicken is fiery. You have to be able to feel beautiful kick of green chillies at the back of your tongue. If you feel the broth is hot enough, let it be. If not, slit a few more green chillies and keep aside.
  3. Next, in a deep pan or wok, heat two more tablespoons of ghee. Medium heat. Once hot, if you are adding more green chillies, now is the time. Add them and saute for 20-30 seconds. Next, fish out the chicken pieces from the broth and add them to the hot ghee. Give a quick mix. Add the lime juice, chilli sauce and soy sauce. Mix well for 30 seconds. Add the leftover broth from before. Mix it all together and bring to a boil. Add more salt if required at this point.
  4. Add the cornflour solution, mix well and allow the sauce to thicken. Once your reach your desired consistency, turn off the stove and serve hot with Biryani or just some steamed rice.

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