This dish is popular in the state of Andhra and on the menu of their various restaurants. Definitely not for the faint hearted with some eateries cooking the chicken with a copious amount of the local green chillies and pepper. Chicken pieces are tender and juicy after soaking up the fiery punch. The gravy is green in colour with the spice hit that’s tongue-numbing yet addictive. It is said that no non-vegetarian meal in Andhra is complete without this chilli chicken.
Easy to prepare, a unique fusion of the heat from the chillies with Chinese condiments, my version is delicious, enjoyable and satisfying. Bone-in chicken pieces are used, marinated with a green paste and then, cooked with the other spices. The gravy thickened with a cornstarch slurry that lends a glossy texture. Served as a side dish with the main meal.
Easy to prepare, a unique fusion of the heat from the chillies with Chinese condiments, my version is delicious, enjoyable and satisfying. Bone-in chicken pieces are used, marinated with a green paste and then, cooked with the other spices. The gravy thickened with a cornstarch slurry that lends a glossy texture. Served as a side dish with the main meal.
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Andhra Style Chilli Chicken
(Serves 6)
Spicy Green Paste
Ingredients:
1 cup coriander leaves with tender stalks (washed and drained)
4 long green chillies
6 large cloves of garlic
1-inch ginger
Method:
Blend all the ingredients with very little water and set aside.
Chicken Marination
Ingredients:
750 grams bone-in chicken pieces (without the skin)
2 tablespoon spicy green paste
1 tablespoon light soy sauce
1 tablespoon Ching’s green chilli sauce
1 teaspoon white pepper powder
Method:
Wash the chicken pieces, drain well and marinate with rest of the ingredients. Set aside for 30 minutes.
Gravy
Ingredients:
1 onion (sliced)
2 heaped spoonfuls chopped garlic
2 tablespoon or the balance leftover spicy green paste
6 small spicy green chillies (slit)
1 tablespoon soy sauce
2 tablespoons rice vinegar
1 cup stock or water
1/4 teaspoon turmeric powder
a pinch of sugar
1 tablespoon cornstarch mixed with 1/4 cup water for slurry
2 tablespoons oil
salt
Method:
Heat oil and fry the onion until soft. Add in the garlic and when fragrant, cook the spicy green paste along with turmeric powder.
Mix in the marinated chicken pieces and combine well. Incorporate the soy sauce, vinegar, stock or water, green chillies and sugar. Check for seasoning and add salt.
When chicken is tender, stir in the slurry to thicken gravy.
Serve hot.
Note:
(Serves 6)
Spicy Green Paste
Ingredients:
1 cup coriander leaves with tender stalks (washed and drained)
4 long green chillies
6 large cloves of garlic
1-inch ginger
Method:
Blend all the ingredients with very little water and set aside.
Chicken Marination
Ingredients:
750 grams bone-in chicken pieces (without the skin)
2 tablespoon spicy green paste
1 tablespoon light soy sauce
1 tablespoon Ching’s green chilli sauce
1 teaspoon white pepper powder
Method:
Wash the chicken pieces, drain well and marinate with rest of the ingredients. Set aside for 30 minutes.
Gravy
Ingredients:
1 onion (sliced)
2 heaped spoonfuls chopped garlic
2 tablespoon or the balance leftover spicy green paste
6 small spicy green chillies (slit)
1 tablespoon soy sauce
2 tablespoons rice vinegar
1 cup stock or water
1/4 teaspoon turmeric powder
a pinch of sugar
1 tablespoon cornstarch mixed with 1/4 cup water for slurry
2 tablespoons oil
salt
Method:
Heat oil and fry the onion until soft. Add in the garlic and when fragrant, cook the spicy green paste along with turmeric powder.
Mix in the marinated chicken pieces and combine well. Incorporate the soy sauce, vinegar, stock or water, green chillies and sugar. Check for seasoning and add salt.
When chicken is tender, stir in the slurry to thicken gravy.
Serve hot.
Note:
- If gravy is too spicy, add some vinegar to balance the heat.
