Green chilli chicken, often called Andhra green chilli chicken, is a fiery Indian starter commonly found in Bangalore’s Andhra-style eateries. This dry to semi-dry chicken dish is made with fresh green chillies, yogurt, and a handful of simple spices. The recipe is straightforward, uses few ingredients, and comes together in about 30 minutes. Serve green chilli chicken as an appetizer or alongside pulao, fried rice, roti, or chapati.
Andhra green chilli chicken is a spicy South Indian-style starter that gained popularity in Bangalore restaurants serving Andhra cuisine. Unlike classic chilli chicken, this version is rustic and focuses on the bright, herby heat of green chillies rather than heavy sauces. While it’s associated with Andhra-style heat, the dish as served in restaurants is an adaptation rather than a traditional Andhra specialty. This recipe is flexible: reduce or increase the chillies to control the spice, and pair the cooked chicken with rice or bread depending on how you want to serve it.
Why You’ll Love This Recipe
- Quick and simple: Ready in around 30 minutes with minimal prep—no lengthy sautéing or grinding of many spices.
- Packed with flavor: The green chilli paste and fresh herbs give a bright, bold taste even when using a moderate number of chillies.
- Adjustable heat: Easy to tailor the spice level by varying the number of chillies or removing seeds.
Ingredients Needed
See the recipe card at the end of the post for exact quantities, timings, and a printable version.
- Chicken: Boneless or bone-in pieces both work.
- Green chillies: Choose milder or hotter varieties depending on your tolerance; adjust quantity as needed.
- Onions: Red onion adds a touch of sweetness that balances the chillies—don’t skip it.
- Curd/yogurt: Keeps the chicken tender and tones down the chilli heat slightly.
- Fresh lemon juice: Brightens the dish; vinegar can be used as a substitute.
- Herbs: Fresh coriander leaves and curry leaves if available—curry leaves add fragrance but are optional.
How to make Green Chilli Chicken
Preparations
- Grind coriander leaves and green chillies with a little water to make a smooth green chilli paste. Set aside.
- In a bowl, combine the chicken with 2 teaspoons of the green chilli paste, yogurt, lemon juice, turmeric, salt, ginger-garlic paste, and sliced onion. Mix well and marinate for 30 minutes.
Cooking the green chilli chicken
- Heat 2 teaspoons of oil in a heavy-bottomed pan over medium heat.
- Add cumin seeds and curry leaves and sauté for about 30 seconds until fragrant.
- Add the marinated chicken and cook, stirring occasionally, until the color changes from pink to white.
- Cover and simmer for about 15–20 minutes, or until the chicken is cooked through.
- Stir in the remaining green chilli paste and add 4–5 slit green chillies. Cook on high heat for 1–2 minutes to develop flavor and slightly char the chillies.
- Garnish with a few more chillies or fresh coriander leaves and serve hot.
What to serve with this Green Chili Chicken
- Serve as a spicy party starter or appetizer.
- Pair with pulao or fried rice for a flavorful main-course combination.
- Enjoy alongside roti or chapati for a simple, satisfying meal.
Expert Tips
- Adjust the number of green chillies to control spiciness; this recipe yields a mildly spicy result by default.
- Because chilli heat varies, always taste and reduce quantity if using a hotter variety.
- Deseeding chillies reduces heat without sacrificing flavor.
- If your chillies are very hot, use only two for the paste and fewer when finishing the dish.
- The dish is primarily flavored with chillies and coriander; a pinch of garam masala can be added at the end for extra warmth if desired.
Recipe FAQs
Wash and dry the chillies, slit them lengthwise, and scrape out the seeds and membrane with the tip of a knife. Wearing gloves helps protect your hands.
Spice level varies with the type and amount of chillies used. This recipe is meant to be medium-mild but can be adjusted to taste.
Yes. Both can shorten the cooking time—use shorter pressure-cooking settings and ensure the chicken is fully cooked before finishing with the green chilli paste.
More Chicken Recipes That You Might Like
- Chilli Chicken Gravy
- Chicken 65
- Hyderabadi Chicken Masala
- Chinese Chilli Chicken Dry
- Chicken Manchurian
- Chicken Bhuna Masala
If you try this recipe, please leave a comment and rating below—we’d love your feedback.
Recipe Card
Green Chilli Chicken Recipe
Equipment
- Heavy bottom pan
- Mixing bowl
Ingredients
For green chilli paste
- ½ cup coriander leaves
- 4 green chillies (adjust to taste)
For chicken marinade
- 500 gram chicken (curry cut)
- 2 tsp of the prepared chilli paste
- 2 tbsp curd/yogurt
- 1 tsp lemon juice
- ¼ tsp turmeric powder
- Salt to taste
- 1 tsp ginger-garlic paste
- 1 small onion, sliced
For curry
- 1 tsp cumin seeds
- 1 sprig curry leaves (optional)
- 4–5 green chillies, slit
Instructions
Preparations
- Grind coriander leaves and green chillies with a little water to make a paste. Set aside.
- Mix chicken with 2 tsp of the paste, curd, lemon juice, turmeric, salt, ginger-garlic paste and sliced onion. Marinate for 30 minutes.
Making Green chilli chicken
- Heat 2 tsp oil in a pan over medium heat.
- Add cumin and curry leaves; sauté 30 seconds.
- Add marinated chicken and cook until the color changes.
- Cover and cook for 15–20 minutes until cooked through.
- Add the remaining green chilli paste and 4–5 slit chillies; cook on high 1–2 minutes.
- Garnish and serve hot.
Notes
- Adjust chillies to change the spice level; deseed to reduce heat.
- If using very hot chillies, use only two for the paste and fewer for finishing.
- Optionally add a pinch of garam masala at the end for extra depth.
- To deseed chillies: wash, dry, slit lengthwise and remove seeds; wear gloves if needed.
Nutrition
Nutrition information is an approximation.
We’d love to see your version—share photos or feedback.