Andhra Chilli Chicken
Andhra chilli chicken would be a great addition to a party menu as a starter/appetizer or even as a side dish to rice varieties like pulao or biryani and even as a side dish with rasam rice. Making this hot and spicy south Indian chicken starter is quite easy whether you have a friend home for a meal or have a crowd for a party, it is apt to make it considering its simplicity and the great taste.
But what this Andhra chilli chicken or green chilli chicken is? A fiery hot chicken starter that is very very popular in Bangalore. Yes, it has nothing to do with Andhra cuisine. But it is a name given by restaurateurs and street vendors in Bangalore to denote that the chicken is fiery hot (hot foods are the star of Andhra cuisine).
Boneless Chicken - 1/2 Kg
Curd - 1 cup
Turmeric powder - 1/2 Tsp.
Chilli powder - 1 Tsp.
Garam Masala powder - 1/2 Tsp.
Salt to taste
Lemon - 1/2
Ginger & garlic paste - 1 Tsp.
Onion paste - 2 Tbsp.
A few Coriander leaves
Green Chilli - 2 no.s
Oil - 1 Tbsp.
Mustard seeds - 1/2 Tsp.
Cumin seeds - 1/2 Tsp.
Green Chilli - 3 no.'s
A few Curry leaves
There are three steps to preparing this dish.
1. Marinate the Boneless Chicken pieces with Curd for about 3 hours or overnight.
2. To the marinated Chicken, add Turmeric powder, Chilli powder, Garam Masala powder, Salt, Juice of half Lemon, Ginger & garlic paste and Onion Paste. Mix it well.
3. Let it marinate for about 1 to 2 hours.
4. Heat some oil in a pan. Add the temper ingredients (Mustard seeds, Cumin seeds & Green Chilli) to the pan. Now gently start adding the marinated Chicken pieces.
5. Add a pinch of Salt & start cooking the chicken on a medium-low flame.
6. Make a coarse paste of the Coriander leaves & Green chilli.
7. When the chicken is half cooked add the Coriander & green chilli paste. Gently Mix it.
8. Now, add the Curry leaves & cook the chicken for another 10 minutes on a medium-low flame.
9. Let it cook until the chicken is completely and thoroughly cooked.
Serve Andhra Style Green Chilli Chicken with Tomato Onion Sambar and Steamed Rice for a weekday dinner. Serve hot. You can also serve it as a side dish to rice varieties like pulao or biryani and even as a side dish with rasam rice.
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