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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.
Prep Time 10 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Servings 6 servings


  • 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


  • 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.