Andhra Chilli Chicken
Andhra Chili Chicken as the name goes belongs to the Telugu Cuisine. It is a cuisine of South I...
Andhra Chili Chicken as the name goes belongs to the Telugu Cuisine. It is a cuisine of South India native to the Telugu people from the state of Andhra Pradesh, India. It is also the cuisine of the Telugu speaking population of Karnataka and Kerala, but with slight variations due to local influences. Generally known for its tangy, hot and spicy taste, the cooking is very diverse due to the vast spread of the people and varied topological regions.The state being the leading producer of red chili and rice in India, these two factors cause the traditional dishes to be mostly rice based with liberal use of spices making the food one of the richest and spiciest foods in the world. This dish also is a good representation of Andhra cuisine due to its spicy, tangy and very flavorful taste.
Chicken – 700 gm
Dry red chilies – 10
Ginger – 2 inch piece
Garlic – 10 cloves
Rice – 2 tbsp
Lemon juice – 2 tbsp
Curry leaves – 25 - 30
Yogurt – 2 tbsp
Oil – 3 tbsp
Maida / plain flour – ¼ cup
Grind dry red chilies, ginger, garlic rice, lemon juice, ¾th of curry leaves and salt into a fine paste.
Take this paste in a bowl. Add chicken and yogurt and give it a good mix. Chop the remaining curry leaves and add it to the chicken. Keep the chicken to marinate in refrigerator for 2-3 hours. Now spread the maida on a flat plate. Roll the marinated chicken on maida so that it gets coated well.
Heat oil in a non-stick pan. Place the chicken pieces in the pan and cook on medium heat. Once it gets roasted a bit on one side flip it over and cook on the other side. Now add some water and cover and cook on low flame till done. Once done, uncover the lid and saute the chicken on high flame so that if there is any extra water it would get evaporated. Let the chicken get roasted a bit before taking it off the heat. Garnish it with coriander leaves. Serve hot.
ü Adjust the amount of spices according to your taste.
ü Use non-stick pan only since the chicken is coated with rice flour and maida, it would have the tendency to stick to the pan.