Wednesday, November 28, 2012

Andhra Chilli Chicken

For non-vegetarians who love Andhra food justice is not fully done unless all or some of the following dishes are not relished in an authentic Andhra style restaurant.

Chicken/Mutton Biryani, Chicken '65, Chicken/Mutton Roast and the deadly hot spicy dish Chicken Chilli are world famous and Bangalore leads in authentic Andhra style restaurants with RR Hotel being the pioneer when started in the Seventies, followed by Annapoorna, Navayug, Amaravathi, Nagarjuna and the recent rage Nandini Deluxe.

Andhra Chilli chicken may vary in taste from place to place but I still remember the authentic one tasted at a household in Indiranagar Bangalore in 1980 where a doctor friend hosted me lunch and his mother made the best chilli chicken that day! I am a fan of spicy food and the heat generated in the body after consuming this Andhtra Chilli Chicken is so intense, sweat starts trickling down from the head and the mouth feels like active volcano!

Keep a big glass of chilled curds or buttermilk ready as you conquer this deadly Andhra Chilly Chicken. Those with hyper acidity or heartburn issues, please avoid this dish. The quantity of chillies and pepper can be varied according to taste. Some recipes have cloves cinnamon and other dry spices as additives but I like the dish as I have prepared here.

Chilli Chicken almost ready
Ingredients:
Chicken without skin - 1 KG cut into medium size pieces
Green Chillies - 20-25(10-12 coarsely ground and rest slit lengthwise)
Ginger Garlic Paste - 1 Tablespoon
Lemon - 1
Onion - 1 medium chopped
Refined Oil - 2 Tablespoon
Pepper powder - 2-4 Teaspoon
Turmeric Powder - 1 Teaspoon
Kalova Seeds Optional(Triphal) - 4-6 soaked and ground along with green chillies
Salt - To taste


Method:
Marinate chicken with salt, half the quantity of pepper, turmeric powder, ginger garlic paste, half lemon juice and ground paste for 3-4 hours.
Heat oil and fry slit green chillies till transparent. Remove and keep aside.
Now fry chopped onions till golden.
Add the marinated chicken and fry till oil leaves the sides. Transfer to a pressure cooker in a steel bowl. Don't add water. Pressure cook for 5-10 mins.
Transfer to the original pan and add the fried green chillies, remaining pepper and half lemon juice. Mix well and simmer for 5 mins. 


Andhra Chilli Chicken is ready.

This pic courtesy: Nisha Shenoy

2 comments:

Deeps said...

I love this recipe! It came out awesome!
I love your blog and your passion for food.

Rajanikanth Shenoy, Kudpi said...

Thank you Deeps. We always endeavour to give the best.

Happy Independence Day to you and your family.

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