Andhra Style Green Chilli Chicken

• Marinate chicken for 30 mins

Nutrition values are AI-estimated based on ingredients.

• 500 g bone-in chicken
• 5-6 green chilies (for paste)
• Large handful cilantro
• 10-15 whole raw cashews
• 3-4 tbsp water (for grinding paste)
• 1.5-2 tbsp ginger-garlic paste
• 1 tbsp dark soy sauce
• 1 tbsp green chilli sauce
• 1 tsp vinegar
• 1/2 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1 tsp salt
• 2 tsp ghee
• 1/2 tsp cumin seeds
• 1 large red onion, thinly sliced
• 1/4 to 3/4 cup water (as needed for cooking)
• 5-6 green chilies, slit (for garnish)
• Small handful curry leaves

1. 1Add 5-6 green chilies, a large handful of cilantro, 10-15 cashew nuts, and 3-4 tbsp water to a blender and blend into a smooth, vibrant green paste.
2. 2Place 500 g bone-in chicken pieces in a bowl and add the freshly made green paste, 1.5-2 tbsp ginger-garlic paste, 1 tbsp dark soy sauce, 1 tbsp green chilli sauce, 1 tsp vinegar, 1/2 tsp turmeric powder, 1 tbsp coriander powder, 1 tsp garam masala, and 1 tsp salt.
3. 3Thoroughly mix all ingredients with the chicken, ensuring each piece is well coated.
4. 4Cover the bowl and leave the chicken to marinate for at least 30 minutes.
5. 5Heat 2 tsp ghee in a non-stick pan, add 1/2 tsp cumin seeds, and let them splutter.
6. 6Add 1 large red onion, thinly sliced, to the pan and sauté until softened.
7. 7Pour the marinated chicken, along with the remaining marinade, into the pan over the sautéed onions.
8. 8Add about 1/4 to 3/4 cup of water, used to rinse the marinade bowl, and mix well.
9. 9Cover the pan with a lid and cook the chicken for approximately 10 minutes.
10. 10Remove the lid, stir the chicken, and continue cooking uncovered on a high flame until the gravy reduces, thickens, and oil separates.
11. 11Add 5-6 slit green chilies and a small handful of fresh curry leaves to the simmering curry and give it a final stir.

These instructions are our analysis of the original video. Watch on YouTube →