A very popular South Indian dish, Andhra chilli chicken is an absolute flavour bomb. Its fiery heat and bold spices aren’t for the faint-hearted, but once you try it there’s no going back. Made with simple ingredients and cooked quickly, this is a chicken recipe to keep on speed dial.
Love South Indian food? Try my Idli Dosa Batter, Mushroom Pepper Fry or Prawn Green Curry!
If you know Andhra-style cooking, you’ll know many recipes lean into heat and spice — and Andhra chilli chicken is a classic example. Also called Nagarjuna Andhra chilli chicken or green chilli chicken, this dish is full of intense flavour from two main players: green chillies and chicken. Beyond those, it uses only a few pantry staples and comes together fast.
I make this often for weeknight dinners and when guests arrive. It’s always a hit and disappears quickly.
- Simple but intensely flavourful: Minimal prep, maximum taste.
- Quick to cook: Uses just a few common ingredients.
- No heavy chopping: Once the green chilli paste is ready, it’s very fast to finish.
- Great for weeknights or last-minute guests.
- Beginner and bachelor-friendly.
- Flexible recipe: Easy to double or halve and pairs well with many sides.
Ingredients you’ll need to make Andhra chilli chicken
- Chicken: I use bone-in thigh and leg pieces for juiciness. Boneless is fine; avoid breast if possible because it can dry out at high heat.
- Green chillies: The star ingredient. I use 20–25 dark green chillies ground to a paste for the curry base, plus 3–5 slit chillies to fry with the spices. Adjust quantity to taste.
- Ghee and oil: A combination of ghee (for aroma and richness) and neutral oil (vegetable, peanut, canola or sunflower) to carry flavours while frying.
- Turmeric powder: A pinch for colour and subtle flavour.
- Soy sauce: Adds umami and an Indo-Chinese restaurant-style note.
- Vinegar: A touch of tang to balance heat.
- Corn flour: Mixed with water to form a slurry that thickens the sauce to the ideal chilli-chicken texture.
- Salt: To season.
How to make Andhra chilli chicken
1. Heat oil and ghee in a kadai or heavy pan on low flame. Add the green chilli paste and fry for about 3 minutes, until the raw aroma disappears.
2. Add the slit green chillies and chicken. Fry for 2–3 minutes, stirring frequently so the chicken is coated in the paste.
3. Stir in the turmeric powder and sauté for another 2 minutes.
4. Add water, mix well, cover the pan and cook for 6–7 minutes until the chicken is cooked through.
5. Uncover and add soy sauce, vinegar and salt. Stir to combine.
6. Make a cornflour slurry by mixing ½ tablespoon cornflour with about 2 tablespoons water. Add the slurry to the pan and cook on low until the sauce thickens to your liking, stirring occasionally.
7. Serve hot.
Richa’s top tips to get restaurant-style Andhra chilli chicken
- If using chicken breast, cut thicker pieces so they stay tender during high-heat cooking.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat before serving.
This Andhra-style green chilli chicken is addictive — you’ll want to make it again and again. I usually pair it with steamed rice or Chicken Pulao (Donne biryani style). It also works well with rasam and rice, biryani, or served as an appetizer.
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Andhra Chilli Chicken
Ingredients
- 500 Grams Chicken, with bone, legs and thighs (curry cut)
- 20-25 Green Chillies, grind to a paste
- 1 ½ Tablespoons Ghee
- ½ Tablespoon Vegetable Oil
- 3-5 Green Chillies, slit into half
- ¼ Teaspoon Turmeric Powder
- ¾ Cup Water
- ½ Tablespoon Soy Sauce
- 1 Teaspoon Vinegar
- ½ Tablespoon Corn Flour
- ½ Teaspoon Salt
Instructions
- Add oil and ghee to a kadai on low flame. Add the green chilli paste and fry for about 3 minutes until the raw smell dissipates.
- Add slit green chillies and chicken. Fry for 2–3 minutes, stirring frequently to coat the chicken.
- Add turmeric powder and sauté for another 2 minutes.
- Add water, cover the pan, and cook for 6–7 minutes until the chicken is cooked through.
- Add soy sauce, vinegar and salt, and mix well.
- Prepare a cornflour slurry by mixing cornflour with 2 tablespoons of water and add to the pan.
- Cook on low heat until the sauce reaches your desired thickness, stirring occasionally.
- Serve hot.
Notes
- If using breast pieces, cut them a bit thicker so they stay tender while cooking.
- Leftovers: Store in an airtight container in the refrigerator for up to 2 days and reheat before serving.
Nutrition
Carbohydrates: 24g,
Protein: 15g,
Fat: 20g