Andhra Chilli Chicken , how to make andhra green chilli chicken dry

  • Ready in 25m

  • Serves 2

  • 319 calories

  • 18.18g carbs

Andhra Chilli Chicken , how to make andhra green chilli chicken dry might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free and whole 30 recipe has 319 calories, 15g of protein, and 21g of fat per serving. This recipe serves 2. For $1.6 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 61 person were impressed by this recipe. Head to the store and pick up ginger garlic paste, to 3 chilies, cumin / jeera, and a few other things to make it today. It is perfect for The Super Bowl. It is a reasonably priced recipe for fans of American food. It is brought to you by Swasthi's Recipes. From preparation to the plate, this recipe takes about 25 minutes.

15 ingredients

  1. 11 oz chicken
  2. 2 to 3 chilies
  3. 1/4 tsps cumin / jeera
  4. 1 sprig curry leaves
  5. 1/2 cups tightly coriander leaves
  6. 1/2 tsps garam masala powder
  7. 1 tsp solid ghee
  8. 1 tsp ginger garlic paste
  9. 2 chilies
  10. 1 tbsp lemon juice
  11. 1 tbsp oil
  12. 2 medium onions coarsely
  13. 1/4 tsps chili powder
  14. 2 servings salt
  15. 2 servings little turmeric powder

Instructions

  1. Wash and soak chicken in buttermilk overnight and refrigerate.
  2. Drain off the buttermilk fully, the next morning.This is done only to tenderize the chicken. If you have meat tenderizer you can use it too. You can skip this step totally and just marinate with the marination ingredients and set aside for 45 minutes to 1 hour
  3. Make a fine paste of the coriander leaves and green chili, set aside till we use it for seasoning. Coarsely crush or pulse onion in a mixer.
  4. Mix all the marination ingredients along with crushed onions and chicken. If your chicken is not soaked in buttermilk for atleast few hours, then i suggest you set aside after marination for 45 minutes to 1 hour
  5. Cook chicken on a medium flame till tender and soft. If needed you can sprinkle little water. If the chicken oozes out more moisture, evaporate by cooking on high. But do not overcook at high temperature for long. It can make the chicken hard.
  6. Heat a pan with oil, add cumin, when they begin to splutter add curry leaves and green chilies. Fry till the leaves turn crisp
  7. Transfer the cooked chicken and add ground coriander chilli paste.
  8. Mix well and fry for about 3 to 5 minutes on a medium flame, till you begin to get a nice aroma of the coriander leaves.
  9. Serve with onion and lemon wedges
Andhra Chilli Chicken , how to make andhra green chilli chicken dry

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