ANDHRA CHILLI CHICKEN CURRY | ANDHRA CHILLI CHICKEN RESTAURANT STYLE 

Andhra Chilli Chicken Curry | Andhra Chilli Chicken Restaurant Style | Andhra Style Green Chilli Chicken | Andhra Chilli Chicken | Green Chilli Chicken Curry | Andhra Style Chicken Curry | Chicken Curry | Chicken Recipe
Ingredients for Andhra Chilli Chicken Curry:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Chicken, curry cut with bones - 1 Kg
Green Masala Paste:
Sautéed onions- small onion, thick slices (40 gms)
Sautéed Green chillies - 8 nos., halved
Coriander Leaves, chopped- 1 cup
Mint leaves- 1/2 cup
Curry Leaves- 10-12 nos.
Tempering:
Cumin Seeds-1 tsp
Cinnamon- 2 pieces
Curry Leaves- 10-12
Spice Powders:
Turmeric Powder- 1/2 tsp
Red Chilli Powder- 1 tsp
Coriander Powder- 3 tsp
Garam Masala Powder- 1 tsp
Other Ingredients:
Onions, chopped- 2 big ones (200 gms)
Green Chillies, slit- 3
Ginger, crushed- 2 tbsp
Garlic, crushed- 2 tbsp
Tomato, sliced- 2 small (100 gms)
Salt- 2.5 tsp or to taste
Thick coconut milk- 1/2 cup (120 ml)
Refined Oil- 5-6 tbsp
Coriander leaves for garnish- 2-3 tbsp
Preparation:
Peel and make thick slices of 1 small onion. Wash and cut the green chillies into halves.
To make the Green Masala paste, take a frying pan & heat 1/2 tbsp oil. Now add the thick onion slices and fry on medium heat for 2-3 mins till translucent. Now add the green chillies, give a mix and fry on medium heat for 30 secs. Remove to a plate and let it cool.
Now chop the coriander leaves and take out the mint and curry leaves.
Now add all the ingredients for the masala paste into a blender/grinder and coarse grind it. Give it a mix and then blend it into a paste after adding 2-3 tbsp water. Set aside.
Now, chop the onions, peel and crush the ginger & garlic and slice the tomatoes.
Also slit the green chillies, take out the curry leaves and chop the coriander leaves for garnishing.
Process:
Heat oil in a pan and add the cumin seeds, cinnamon and curry leaves. Give a stir and then add the chopped onions & slit green chillies. Fry on medium heat for 8-9 mins till the colour changes.
Now add the crushed ginger and garlic and fry on medium heat for 2-3 mins.
Add the sliced tomatoes and 1 tsp salt & fry on medium heat for 2-3 tsp till the tomatoes are soft. Now add all the spice powders other than Garam masala powder and mix and fry in medium heat for 2-3 mins till the spices are cooked and oil separates.
Now add the chicken pieces and 1.5 tsp salt and mix and fry on high heat for 4-5 mins. Continue to cook on medium heat for another 8-10 mins till the chicken is browned.
Add the Green Masala paste, coconut milk and Garam masala powder. Give a mix, add 200 ml water and cook covered on low heat for 15 mins till the chicken is tender.
Now remove the lid, and add chopped coriander leaves. Add little water (if needed) for desired consistency of the gravy. Mix and cook 2 mins on low heat.
Serve with roti or rice.
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