Andhra Style Chilli Chicken (Restaurant Style)

CHILLI CHICKEN ANDHRA STYLE

Andhra Chilli Chicken would be a great addition as a starter/appetizer or even as a side dish to ghee rice, mild flavoured Palau's and even a dish to accompany with rasam rice. Making this spicy and hot South Indian chicken starter is quite easy whether you invite a friend for a meal or have a crowd for a party.

Serves – 4 to 5 Preparation time – 5 Min

Marination time – 1hour Cooking time – 30 Min

INGREDIENTS

Chicken (without skin)             1 Kilo

Green Chilies (small)                13 no’s

Garlic                                          6 no’s

Ginger                                         ½ inch

Turmeric powder                       ½ tsp

Salt                                              1 tsp

Oil                                                2 Tbsp

Onion (thinly chopped)             1 medium

Soya sauce                                 1 Tbsp

Vinegar                                        1 ½ Tbsp

Corn flour(infused with water) 1½ Tbsp

Lemon juice                                1  juiced

Crystal salt                                 As per taste

METHOD

Wash the chicken with a small amount of turmeric & keep it aside till all the excess water drains. 

For marination roughly grind 10 green chilies, garlic & ginger (Don't add water and if you prefer more heat can increase green chillies but not the other ingredients).

 In a bowl add chicken, grounded chilli paste, turmeric powder & 1 tsp of salt, mix it well & keep it aside for 1 hour to marinate.

In a heavy bottom pot add 2Tbsp of oil & heat in low flame add 3 no’s slit green chillies & chopped onion & sauté, when the onion is translucent add the marinated chicken & adjust the salt, in a high flame fry the mixture for about 1 minute then bring the flame back to low, cover with lid and let the chicken cook for 15 minutes (no need to add water as the meat releases it).

Open the lid (if you need more gravy you can add 50-100ml of water) add soya sauce & gently mix it once, now add the vinegar & cook for about two minutes, mean while in a small cup add 1½ Tbsp of corn flour & small amount of cold water to prepare corn flour infused water & pour it to the mixture and combine it well to thicken the gravy, when the gravy comes to boil add lemon juice and switch off the heat (as soon as adding lemon switch of the heat), cover the lid for 2 minutes so the flavor of lemon distributes evenly. Garnish with coriander and onion Serve hot.

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