Name: Andra style chilli chicken
Total time: 60

Andra style chilli chicken

Serves: 4

Recipe course: Mains, Curries

Total time (min.): 60

Complexity (1 to 3): 2

As the name suggests this dish is made using green chillies and very minimal ingredients but the taste is a flavour bomb! This recipe is from a chain of restaurants in Bangalore my hometown, the restaurant is called Nagarjuna and this chilli chicken dish is one of their specialty. The restaurant cuisine is from another South Indian state called Andra Pradesh, which is famous for its delicious spicy food. This dish reminds me of the times I used to visit this restaurant just to enjoy this dish and their famous biryani too. The main ingredient in this recipe is green chillies, I have used the less spicy version, the long green chillies which we get in any supermarket rather than the small & thin green chillies that is originally used in the traditional recipe, you can still reduce the amount of chillies used as per your heat preference. I used my Kenwood Compact Multipro food processor the glass jar attachment to gently pulse the green chilli and garlic for the perfect texture. Can be served as a side dish or enjoyed with simple rice and dal.

Ingredients

800 grams chicken drumsticks or thighs (you can use boneless chicken breast too, but the cooking time will vary)
4 green chillies to blend plus 3 more slight for the gravy
5 cloves garlic
1 tablespoon ghee or sunflower oil
Salt to taste
1/2 tsp turmeric
1 tablespoon soy sauce
1 tsp vinegar
1/2 tsp of dark soy sauce
100 ml water
1 tsp cornflour and 2 tbsp water to mix it

Method

Pulse the green chillies and garlic for few seconds, then scrape down the sides using your Kenwood Compact Multipro food processor the glass jar attachment. Add the mixture to the chicken, and mix well. Set aside, marinate for 30 minutes or overnight.
Heat ghee or oil in large saucepan or a wok, add the chicken and stir well. Add turmeric and salt mix well. Add the three slit green chillies and stir everything together well.
Cover and cook for 10 to 15 minutes on medium high heat,
Add the water, soy sauce, vinegar and mix well.
Cover and cook until the meat is cooked for another 10 minutes on low heat.
Add the cornflour slurry and mix on medium high heat, once the gravy thickens, it’s ready to serve. Enjoy with warm rice and dal or as a side dish.

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