Andhra chilli chicken recipe, how to make green chilli chicken dry

• Meat

  • 300 g Chicken

• Produce

  • 1/2 cup Coriander, tightly packed fresh leaves
  • 4 Green chile

• Condiments

  • 1 tsp Ginger-garlic paste
  • 1 tbsp Lemon juice

• Baking & Spices

  • 1/2 tsp Garam masala, powder
  • 1 Little turmeric, powder
  • 1/4 tsp Red chili powder
  • 1 Salt

• Nuts & Seeds

  • 1/4 tsp Cumin/ jeera

• Dairy

  • 1 tsp Solid ghee

• Frozen

  • 1 sprig Curry, leaves

• Other

  • 2 Medium sized onions coarsely crushed or pulsed

Found on indianhealthyrecipes.com

Description

Ingredients

• 300 grams chicken
• 1 tsp. solid ghee
• 2 medium sized onions coarsely crushed or pulsed
• 1 tbsp. lemon juice
• 1 tsp. ginger garlic paste
• ¼ tsp. red chili powder
• ½ tsp. garam masala powder
• Little turmeric powder
• Salt to taste
• ½ cup tightly packed fresh coriander leaves
• 2 green chilies
• 1 tbsp. oil.
• 1 sprig curry leaves
• ¼ tsp cumin / jeera
• 2 to 3 green chilies, slit

Directions

• Wash and soak chicken in buttermilk overnight and refrigerate. Drain off the buttermilk fully, the next morning.This is done only to tenderize the chicken. If you have meat tenderizer you can use it too. You can skip this step totally and just marinate with the marination ingredients and set aside for 45 minutes to 1 hour
• Make a fine paste of the coriander leaves and green chili, set aside till we use it for seasoning. Coarsely crush or pulse onion in a mixer.
• Mix all the marination ingredients along with crushed onions and chicken. If your chicken is not soaked in buttermilk for atleast few hours, then i suggest you set aside after marination for 45 minutes to 1 hour
• Cook chicken on a medium flame till tender and soft. If needed you can sprinkle little water. If the chicken oozes out more moisture, evaporate by cooking on high. But do not overcook at high temperature for long. It can make the chicken hard.
• Heat a pan with oil, add cumin, when they begin to splutter add curry leaves and green chilies. Fry till the leaves turn crisp
• Transfer the cooked chicken and add ground coriander chilli paste.
• Mix well and fry for about 3 to 5 minutes on a medium flame, till you begin to get a nice aroma of the coriander leaves.
• Serve with onion and lemon wedges