Andhra cuisine is known for its spiciness. Ever since I landed in Hyderabad, I had been thinking of trying out some spicy dish. A few days back a picture of Andhra Pepper Chicken triggered my curiosity. Considering that D has been asking to prepare spicy chicken, I decided to give it a go. Choosing one from an ocean of recipes was indeed a task. The recipe I found in ndtvcooks seemed interesting till I read that it called for 100 grams of chilli for 500 grams chicken. Woah !! That seemed a bit too much for me. On checking with a few of my Telugu friends, I realised that some people do have high heat tolerance levels. According to them, Telengana people consider food good only when your forehead and upper lip are sweating and your nose starts running. Hmmm… that set me thinking.. Should I go ahead following the recipe to the T or adjust to suit our taste. I decided to opt for the latter. Needless to say I didn’t have to regret my decision. The boys just LOVED it

This recipe was reasonably spicy for us. The chillies I used fall under the medium spicy category. You may adjust the quantity of chilli to suit your liking.

Andhra Pepper Chicken

Here's a chicken recipe for the "heat tolerant people" 🙂 The chillies I used fall under the medium spicy category. You may adjust the quantity of chilli to suit your liking.

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Prep Time 10 mins

Cook Time 30 mins

Total Time 1 hr 10 mins

Servings 6 servings

Ingredients

  

• 1 kg Chicken
• 2 teaspoons Turmeric powder
• 2 - 1/2 tablespoons Ginger garlic paste
• 8 - 12 Green chilli
• to taste Salt
• 1 lemon Lemon Juice
• 2 teaspoons Cumin seeds
• 2 sprigs Curry leaves
• 3 Chopped Onion
• 2 tablespoons Crushed Peppercorns
• 4 teaspoons Coriander powder (heaped)
• 3 tablespoons Coriander leaves

Instructions

 

• Grind the green chillies to a smooth paste.
• Marinate chicken with the ginger- garlic paste, green chilli paste, turmeric powder, salt and lemon juice.
  
• Keep aside for at least 30 minutes.
• Heat oil in a pan.
  
• Add the curry leaves followed by cumin seeds.
  
• When they start to crackle, add the chopped onions and saute till golden in colour.
  
• Add the coriander powder and crushed pepper.
  
• Stir for a minute.
• Add the marinated chicken and stir well on high heat for a minute.
  
• If you want to make a gravy, add 1/2 cup water, cover and cook till done.
  
• Garnish with chopped coriander leaves.
• Serve hot with rice or roti.

Notes