Andhra Chilli Chicken Curry

Name: Andhra Chilli Chicken Curry
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For the Marination; 500 grams chicken; 1 tsp ghee or clarified butter; 2 medium-sized onions chopped finely or paste; 1 tbsp lemon juice; 1 tsp ginger garlic paste; 1/4 tsp red chilli powder; 1/2 tsp garam masala powder; 1/4 tsp turmeric powder; to taste Salt; For Green paste:; 1/2 cup fresh coriander leaves or cilantro; 2 green chilies; For Tempering:; 1 tbsp oil; 1 sprig curry leaves; 1/4 tsp cumin / jeera; 2-3 green chilies slit

Harjeet Kaur @cook_13349754

#curry
Andhra Chilli Chicken; as the name suggests has lots of chillies and is hot! I leave in Andhra and when someone says I am sweet...I say I am spicy, like the cuisine here is famous for! Spice is nice! For most of us Indians, especially in the south, a dish lacking in spice or without chillies is incomprehensible; like my house help who refuses to cook if there are no green or red chillies in the pantry! My food is mild compared to hers with half a dozen chillies in every dish. We Indians use chillies liberally and we are proud of it.
Andhra cuisine is renowned for it's extremely spicy dishes and the chilli responsible for this is the Guntur Sannam – S4. Known for it's heat, unless one is used to such a high level of spiciness, you will find yourself smoking from your ears and tears running down when eating mouth-watering Andhra food. Guntur Sannam is one of the most famous types of chillies and has a huge demand throughout the world and I leave right here where it is grown
At the restaurants the chilli quotient is much higher.This chicken recipe may look a bit complicated but it is actually quite easy to cook.

Harjeet Kaur @cook_13349754

Saved

Ingredients

40 minutes

4 servings

For the Marination
500 gramschicken
1 tspghee or clarified butter
2medium-sized onions chopped finely or paste
1 tbsplemon juice
1 tspginger garlic paste
1/4 tspred chilli powder
1/2 tspgaram masala powder
1/4 tspturmeric powder
to tasteSalt
ForGreen paste:
1/2 cupfresh coriander leaves or cilantro
2green chilies
ForTempering:
1 tbspoil
1 sprigcurry leaves
1/4 tspcumin / jeera
2-3green chilies slit

Saved

Steps

40 minutes

1

Wash and soak chicken in buttermilk overnight and refrigerate or if you are soaking in the day then it would be at least 4 hours. Drain off the buttermilk fully before marinating. Why do you have to soak the chicken? Just to tenderize the chicken.
Make a paste with the coriander leaves and green chilli, set aside till you use it for seasoning.
Mix all the ingredients for marinating and rub the marinade all over the chicken pieces. Set aside for 45 minutes to 1 hour
2

Cook chicken in a pan or wok on a medium flame till tender and soft. If needed, you can sprinkle a little water (I let it cook in it's own juices). If the chicken oozes out excess then, evaporate by cooking on high.
Time for tempering once chicken is cooked. Heat a pan with oil, add cumin, and curry leaves and green chilies. Let the leaves turn crisp
Add the cooked chicken and ground coriander chilli paste and sauté.
3

Mix well and fry for about 3 to 5 minutes on a medium flame, till you begin to reel under the aroma that wafts through the air.
This Andhra Chilli Chicken Curry can be served as a starter or as a main course with roti-leavened flat bread or even rice.