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Method 1


2 kg of chicken pieces
100 gms ginger-garlic paste
2 tsp garam masala powder (clove, cinnamon, cardamom and shajeera)
500 gms cooking oil
2 tbsp salt
2 tsp turmeric powder
8 green chillies
2 sprigs of coriander
2 sprigs of spear mint


Marinate the chicken pieces in garam masala, salt, turmeric and ginger-garlic paste for 10 minutes. Heat the oil and fry the chicken pieces. Sprinkle the chopped coriander and mint leaves on the chicken pieces and cook for 15 minutes. Add the grinded green chillies. Turn off the heat after 10 minutes.

Try this..
- Thanks : Surya.

Method 2


Chicken 1 medium sized
Salt to taste
Lemon juice 4 tbsps.
Ginger Two 1-inch pieces
Garlic 6-8 cloves
Red chillies whole 8-10
Rice 2 tbsps.
Yogurt 1/2 cup
Curry leaves 8-10
Coriander leaves 1/2 cup
Refined flour1/4 cup
Groundnut oil 1/4 cup

Method of Preparation

Clean, wash and cut chicken into four pieces (two legs and two breasts). Make four to five, half-inch deep, slits on the chicken pieces. Apply salt and two tablespoons lemon juice and keep aside.
Peel ginger, garlic and grind with curry leaves, whole red chillies and rice to a smooth paste by adding the remaining lemon juice. Blend this paste into yogurt and whisk well to a smooth consistency. Add salt to taste.
Apply this yogurt mixture liberally on the chicken pieces and leave to marinate for four to six hours, preferably in the refrigerator. Clean, wash and finely chop fresh coriander leaves.
Heat oil in a pan, roll the marinated chicken in refined flour, shake the excess flour and shallow fry. Cook for one minute, turn over the chicken pieces and cook for another minute.
Reduce heat and cook for five to six minutes, turning the chicken pieces frequently for uniform cooking. Remove and drain the chicken.
Transfer the chicken to a shallow pan and keep on medium heat. Sprinkle chopped coriander leaves, two tablespoons water and cover with a fitting lid. Reduce heat and cook for five minutes on low heat or until the chicken is completely cooked.
Serve hot.

- Thanks : Chicken specials.

Method 3

This recipe comes from nagarjuna residency ,which makes real andhra style chilli chicken.

Take a kilo of chicken and cut into bite sized pieces,clean and dry. you will need a handful of green chilly which should be crisp and smash this coarsely ,till they break up into two to three pieces. add these chilly to the chicken with about 4 spoon of green chilly sauce, one egg beaten,a little salt and a cup of water. mix the ingredients and cook on a very low flame in a heavy bottom vessel stirring constantly.otherwise the egg will scramble and that is not how it should be.keep turning the chichken till the chichken is may add a little oil if necessary.

Try this and hope you will like it

-Thanks: Kriti from