Green chilli chicken popularly known as Andhra chilli chicken is a spicy chicken starter from Bangalore. It is a dry or semi-dry chicken curry made with chicken, herbs, yogurt, and lots of green chilies. This chicken recipe is easy, requires fewer ingredients, and is ready within 30 minutes. Serve it as a starter or side dish with Pulao or Fried rice.
Andhra green chilli chicken is a spicy South Indian chicken starter recipe. An interesting fact about this recipe is that this dish was originated in Bangalore restaurants that serve Andhra dishes.
This dish is not from Andhra cuisine. Andhra cuisine is popular for its spicy foods that’s why they were serving this spicy South Indian chicken appetizer under the name Andhra chilli chicken. Love spicy dishes? You gotta try Andhra Chicken Fry, Chicken Ghee Roast, and Mangalorean Chicken Sukka.
Table of Contents
About this recipe
In this recipe post, I am sharing how to make the Andhra Style Green Chilli Chicken recipe. If you are searching for a quick chicken recipe for dinner. This recipe is just for you.
All you have to do is to marinate the chicken and cook it. No additional steps are required like sauteing the onions and the masala etc. It is so flavorful that you will love to make it.
This chilli chicken dish looks spicy but it is a mildly spicy dish. In this recipe post, I have also included some tips to reduce the spiciness of the dish. Serve it with Fried rice or pulao. Or pair it up with Roti/chapati.
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Why you might need this recipe
- Easy step-by-step instructions with a recipe video.
- Easy chicken recipe – You can make quickly within 30 minutes with fewer ingredients.
- The restaurant-style Andhra chilli chicken recipe is very spicy. This recipe uses fewer chilis and is not very spicy. Also, I have given some tips to reduce the spiciness.
- Simple ingredients – It is made with simple ingredients easily available in the kitchen pantry.
- Gluten-free recipe.
Key Ingredients
- Chicken – You can use either boneless chicken or chicken with bones.
- Green chilies – The chilies that I have used for this recipe are not too spicy. However, if the chilies you are using are spicy, then adjust the quantity as per the spiciness. Check out the expert tips below for the same.
- Onions- Do not skip onions in this recipe. The sweetness of onions balances the heat of green chilies. I have used red onions here.
- Curd/yogurt – It keeps the chicken soft and juicy after cooking. Also, it reduces the heat of green chilies.
- Fresh lemon juice – You can substitute it with vinegar.
- Herbs – Coriander leaves and curry leaves. Curry leaves give a nice aroma to the dish. It is not easy to find curry leaves if you are not staying in South India. If not available, skip adding it.
- Flavoring – Ginger-garlic paste, turmeric powder, and salt. If you do not have the ginger-garlic paste, you can add crushed ginger and garlic.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
Expert Tips
- This is a spicy dish but you can always adjust the spiciness as per your taste. This recipe will give you a mildly spicy dry chicken curry.
- The spiciness of green chili differs. So, adjust the number of green chilies as per their spiciness.
- Deseed the green chilies to reduce the heat from it.
- If the green chilies you are using are very spicy then use only 2 green chilies to make the green chili paste. Also, reduce the number of green chilies that you add while finishing the dish.
- This chicken recipe is flavored mostly with chilies and coriander leaves. You can add a dash of garam masala powder to enhance the flavor.
Step by step instructions with photos
Preparations
- Grind coriander leaves and green chillies by adding some water. Set this green chilli paste aside.
- In a mixing bowl, combine chicken, 2 teaspoons of the prepared green chilli paste, curd, lemon juice, turmeric powder, salt, ginger-garlic paste, and onion. Set this aside. Marinate for 30 minutes.
Making green chilli chicken
- In a pan, heat 2 teaspoons of oil over medium heat.
- Add cumin and curry leaves. Cook it for 30 seconds.
- Add the marinated chicken and cook until the color of the chicken changes from pink to white.
- Cover and cook until the chicken is cooked. It will take around 15-20 minutes.
- Add the remaining green chilli paste, and 4-5 slit green chillies. Cook on high for 2 minutes.
- Garnish with green chilies and serve.
FAQs
Wash the green chilies under running water. Tap it dry with a clean kitchen towel. Slit it lengthwise, and remove the seeds and membrane with the tip of the knife.
Wear gloves to protect your hands.
Serving Suggestion
- Serve it as a party starter or appetizer.
- You can pair it up with Pulao or Fried rice and serve it as a side dish.
- Serve it with Roti or Chapati (Indian flat bread).
Storage Suggestion
- Store the leftovers within 2 hours of preparing the dish.
- Let the chicken dish come to room temperature. Transfer it to an airtight container and keep it in the refrigerator. Stays good for a week.
- You can freeze it. Stays good for a month in the freezer. Store it in small quantities. Take out only the quantity you need. Thaw and reheat it either in the microwave or stovetop and serve.
- Do not restore the chicken once thawed.
If you make this recipe, please leave a comment and a starred review below.
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Green chilli chicken recipe
Equipment
- Heavy bottom pan
- Mixing bowl
Ingredients
For green chili paste
- 1/2 cup coriander leaves
- 4 green chilies (add as per the spiciness of green chilies)
For chicken marinade
- 500 gram chicken (curry cut)
- 2 tsp of the prepared chili paste
- 2 tbsp curd/yogurt
- 1 tsp lemon juice
- 1/4 tsp turmeric powder
- salt to taste
- 1 tsp ginger-garlic paste
- 1 small onion sliced
For curry
- 1 tsp cumin
- 1 spring curry leaves
- 4-5 green chilies slit
Instructions
Preparations
- Grind coriander leaves and green chilies by adding some water. Set this green chili paste aside.
- In a mixing bowl, combine chicken, 2 teaspoon of the prepared green chili paste, curd, lemon juice, turmeric powder, salt, ginger-garlic paste and onion. Set this aside. Marinate for 30 minutes.
Making Green chilli chicken
- In a pan, heat 2 teaspoon of oil over medium heat.
- Add cumin and curry leaves. Cook it for 30 seconds.
- Add the marinated chicken and cook until the color of chicken changes from pink to white.
- Cover and cook until the chicken is cooked. It will take around 15-20 minutes.
- Add the remaining green chili paste, and 4-5 slit green chilies. Cook on high for 2 minutes.
- Garnish Andhra chilli chicken with green chilies and serve.
Video
Notes
- This is a spicy dish but you can always adjust the spiciness as per your taste. This recipe will give you a mildly spicy chicken curry.
- The spiciness of green chilli differs. So, adjust the number of green chillies as per their spiciness.
- Deseed the green chilies to reduce the heat from it.
- If the green chillies you are using are very spicy then use only 2 green chilies to make the green chilli paste.
- This chicken recipe is flavored mostly with chilies and coriander leaves. You can add a dash of garam masala powder to enhance the flavor.
- To deseed the green chilies – Wash the green chilies under running water. Tap it dry with a clean kitchen towel. Slit it lengthwise, and remove the seeds and membrane with the tip of the knife.
Wear gloves to protect your hands.
Awesome recipe! Turned out great
Thanks for the feedback. Hope you enjoyed it.
This recipe is a super hit with my friends and family. I love how simple it is and yet the tastes soooo good.
Glad you liked it. Thanks for the feedback and the rating.