Ever wanted a chicken curry that wakes up your palate — not just heat, but fresh, green punch and deep, roasted spice?
That’s Andhra Chilli Chicken for you: bright coriander-chilli paste, tangy yogurt, and rustic tempering come together to make a gravy that clings to rice and roti like it means business.
A quick note on cuisine & origin
Andhra cuisine is famous for its bold heat and layered spice profiles.
Andhra Chilli Chicken sits right in that tradition — simple technique, unapologetic flavor. It’s the kinda curry you order when you want something that’ll make plain rice feel celebratory.
Ingredient breakdown — what each element does
- Chicken — the star protein; soaks up the marinade and the green masala.
- Yogurt / curd in the marinade — tenderizes and adds slight tang; keeps the meat juicy.
- Ginger-garlic paste + onion — the savory base, caramelized for depth.
- Turmeric & garam masala — warmth and balance; garam masala finishes the curry with aromatic notes.
- Fresh coriander + green chillies (coriander-chilli paste) — the green punch — herbal, zippy and vibrant.
- Mustard + cumin + curry leaves tempering — South-Indian signature: nutty, aromatic, and textural.
- Lemon juice / lemony note from marinade — brightens the whole dish at the end.
How it comes together
First off, you want to marinate the chicken — salt, a squeeze of lemon, ginger-garlic paste, a spoonful of curd, turmeric, a pinch of garam masala and a little onion paste. Let that rest so the flavors sink in.
When you cook, heat oil, drop in mustard and cumin until they pop, add curry leaves for that instant aroma boost. Toss in the marinated chicken and let it sear and sweat down — cover and cook gently so the pieces get tender and release their juices. Meanwhile blitz fresh coriander and green chillies (with a touch of water if needed) into a coarse paste.
Once the chicken is cooked through, stir in the coriander-chilli paste. You’ll hear the sizzle as the raw green paste cooks; that’s where the magic happens — the flavors transform from vegetal to fragrant, and the gravy takes on a glossy green sheen. Reduce until the sauce clings to the chicken. Finish with slit green chillies and more curry leaves — both for looks and aroma.
Keep the texture balanced: if the masala looks dry, splash warm water and simmer; if it’s too thin, raise the flame briefly to reduce.
💡 Pro Tip: Toast the garam masala (or add a pinch at the end) and finish with a small knob of ghee for glossy richness — it lifts the green masala and rounds the heat.
Why you should make it
- Fast weeknight winner: marinate, cook, finish with a fresh green paste — ready in under an hour.
- Versatile: serves as a main with rice or as a hearty side for rotis and parottas.
- Protein-forward & satisfying, great if you’re minimizing carbs or building meals around lean protein.
- Customizable heat — control the chilli level without losing the core flavor.
What goes along with Andhra Chilli Chicken
- Steaming hot rice (plain or jeera rice) so the gravy soaks in.
- Phulka / roti / parotta — great for scooping.
- Cucumber raita or plain yogurt — essential cooling counterpoint.
- Lemon wedges, sliced onions and a simple salad for crunch and freshness.
How to serve (presentation & temperature)
Spoon the curry into a shallow bowl so the glossy masala spreads out. Top with a few slit green chillies and fresh coriander sprigs. Serve hot — this curry loves immediate attention. A dollop of yogurt on the side helps guests dial down the heat.
Packing for lunch or tiffin
- Pack components separately: chicken in one container, rice/roti in another. If unavoidable, keep the gravy lightly saucy (not watery) so samosas/rotis don’t go soggy. Reheat gently — avoid too-high heat which toughens the meat.
Party & bulk prep tips
- Scale marinade: Double the marinade and marinate meat in batches overnight for deeper flavor.
- Batch-cook chicken: Fry/sear in batches to avoid crowding the pan, then combine in a large pot with the green paste and simmer.
- Make the coriander-chilli paste ahead and refrigerate — it stays fresh for a day or two (or freeze in ice-cube trays for single-serve portions).
Andhra Green Chilli Chicken
Ingredients
To make chicken marinade
To make green chilli chicken
Instructions
Prep Work
-
Prepare chicken
wash and cut chicken into serving pieces and set aside for marination
-
Chop green chillies
Finely chop one green chilli for the marinade and slit a few for garnish -
Make onion paste
Blend two onions to a smooth paste and keep one onion finely chopped -
Measure spices
Keep turmeric, garam masala, salt and ginger-garlic paste ready -
Make coriander & chilli paste
Wash coriander, chop stalks lightly, and roughly chop fresh green chillies ready for grinding (will grind after chicken cooks) -
Get tempering ready
Keep mustard seeds, cumin seeds and curry leaves on a small plate for quick access
Method
-
Marinate the chicken
In a mixing bowl, add chicken pieces along with salt, lemon juice, ginger-garlic paste, curd, and finely chopped green chillies, turmeric powder, garam masala, onion paste, and finely chopped onions.
-
Rest to soak flavors
Combine everything well and allow the chicken to marinate for at least 1 hour for the flavors to soak in.
-
Heat oil and temper
Heat oil in a kadai. Add mustard seeds, cumin seeds, and curry leaves, and let them splutter. -
Cook the chicken
Now add the marinated chicken pieces and mix well. Cover the kadai and cook the chicken for about 15 minutes on medium flame until it turns tender.
-
Grind fresh masala
Meanwhile, grind fresh coriander leaves and green chilies into a coarse paste. -
Finish with green masala
Once the chicken is cooked, add this green masala paste to the kadai. Check for seasoning adjust if needed. -
Reduce and coat
Mix everything thoroughly and continue cooking until the water reduces and the chicken is coated beautifully with the masala.
-
Garnish and serve
Finally, garnish with slit green chilies and fresh curry leaves for an extra punch of flavor. Serve hot with rice, roti, or parotta.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 550kcal
- % Daily Value *
- Total Fat 19.5g30%
- Saturated Fat 2.5g13%
- Cholesterol 210mg70%
- Sodium 1300mg55%
- Potassium 700mg20%
- Total Carbohydrate 9g3%
- Dietary Fiber 1.5g6%
- Sugars 3.5g
- Protein 78g156%
- Vitamin C 10 mg
- Calcium 40 mg
- Iron 2.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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