Go Back

Andhra Style Chilli Chicken Curry

Andhra Style Chilli Chicken Curry is a flavourful dish and has mint, coriander leaves, and green chillies as its star ingredients.
This delicious dish has many versions in South India. I often visit Bengaluru, and there are some amazing restaurants that serve this delicacy. One of my favourite Andhra restaurant is Bheema on the Church Street. Bheema's Andhra Chilli Chicken Curry is delicious, spicy and authentic. This dish is one of my favourites, and I wanted to prepare my version. After a lot of research and trials, I created my version and I can safely claim that it is close to the authentic version in taste and appearance.
The Andhra Chilli Chicken Curry borrows its taste from the green masala paste that is prepared with herbs such as mint, coriander, and green chillies. The herbs are then blended with other ingredients such as onions, tomatoes, ginger and garlic. Coconut milk is then poured into the chicken mix, as it helps in balancing the taste of the blended masalas and spices, by lending its nutty flavour.
The Andhra Chilli Chicken Curry gets its name from the green chillies that are used liberally in it. The original dish is quite spicy and fiery but as most of us cannot tolerate too much spice, it can be toned down by reducing the amount of green chillies as per your liking. Even without many chillies the dish tastes very flavourful and delicious.
Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Lunch Recipe
Cuisine Andhra, Indian, south indian cuisine
Servings 4 people

Equipment

  • 1 Deep Pan
  • 1 Grinder

Ingredients
  

  • 1 kg Chicken (curry cut)
  • 1 tsp Turmeric powder
  • 2 tsps Chilli powder
  • 1 tsp Coriander powder
  • 1 tsp Salt or as per taste
  • 2 tsps Chicken garam masala
  • 1 tsp Cumin seeds
  • 2 inch Cinnamon
  • 8 nos. Curry leaves
  • 2 nos. Onions (big, chopped)
  • 2 tsps Ginger (crushed)
  • 6-8 nos. Garlic cloves (crushed)
  • 4 nos. Green chillies (slit)
  • 2 nos. Tomatoes (sliced)
  • 1 cup Coconut milk (medium to watery)
  • 2 tbsps Oil (sunflower)
  • 2 tbsps Coriander leaves (chopped)

For Green Masala

  • 1 cup Mint leaves (plucked from stem)
  • 2 cups Coriander leaves
  • 5 nos. Green chillies
  • 6 nos. Curry leaves
  • 1 no. Onion (cubed to saute in oil)

Instructions
 

Method Of Preparation

  • Wash and clean chicken pieces. Marinate with turmeric powder, chilli powder, salt and chicken masala. Keep aside for 1 hour.

For Green Masala

  • In a small pan, heat 1 tsp oil. Add cubed (small) onion and fry on low flame until the onion becomes translucent. Add the green chillies and stir. Switch off the stove. Remove it to a plate to cool.
  • Wash and clean mint and coriander leaves. Pluck the mint leaves from its stem. Put the mint, coriander leaves and curry leaves into the grinder. Also the cooled onion and green chillies. Grind into a coarse paste by adding 1 tbsp of water. Keep the paste aside.
  • In a deep pan, heat the remaining oil. Add cumin seeds to splutter. Add the cinnamon sticks and curry leaves. Stir well. Add the chopped onions (big) and slit green chillies and mix well. Fry on medium heat until the onions turn translucent.
  • Add the crushed garlic and ginger and fry on low heat for 2 minutes or till the raw smell goes away. Add the chopped tomatoes and cook on medium heat until the tomatoes turn mushy and the oil separates.  Add coriander powder, cook for 2 minutes.
  • Add the marinated chicken pieces, mix and fry on high heat for 4 to 5 minutes. Lower the flame and cook on medium heat for 10 minutes. The chicken will leave water. So, there is no need to add water.
  • Next, add the ground green masala paste and coconut milk. Add 1 cup of boiling water. Mix thoroughly and cover the pan. Let the chicken cook on low flame for 15 to 20 minutes.
    Cook more if required. Lastly, garnish with chopped coriander leaves. Serve hot with chapati or rice.

Notes

Notes & Tips
If you are cooking more than 1 kg chicken, increase the masalas accordingly.
The chicken curry can be made into semi gravy by increasing the flame of the stove once the chicken is almost done and dry the gravy as per your requirement.
The chicken curry can also be converted into a starter by separating it from the gravy after the chicken is cooked.
For the starter, in another pan, heat 1 tbsp oil and add the required cooked chicken pieces and sauté it until the chicken is dry and slightly brown.
Garnish it with fried chillies and curry leaves.
Keyword coconut milk, coriander leaves, garam masala, ginger juliennes, ginger-garlic paste, green chillies, green masalas, marinated chicken, Mint