Description
Recipe for Andhra Chilli Chicken Gravy. Bangalore Restaurant Style Andhra Chilli Chicken Recipe with step by step pictures and video.
Ingredients
Chilli Paste
8–12 green chillies (long variety)
2 inch piece ginger
1 pod garlic
Marinating the Chicken
500 grams chicken bone-in
1/2 teaspoon turmeric powder
2 teaspoon soy sauce
2 teaspoon green chilli sauce
1 teaspoon plain vinegar
1/2 teaspoon salt
Making the Sauce
2 tablespoon vegetable oil
1/2 cup finely chopped onions
5 whole green chillies
1/2 cup water
1/4 teaspoon sugar
Corn Starch Slurry
2 teaspoon corn starch
1/2 cup water
Instructions
First we will make a coarse paste of ginger, garlic and green chillies. I like to use the green chillies that are of the long variety. These chillies pack a lot of flavour without being too spicy. Take a small mixie jar and add in the ginger, garlic and the green chillies. I have added about 8 green chillies. You can use upto 12. Grind without adding any water to a coarse paste. Use the pulse mode in the mixie and grind several times. The texture should be that of finely grated veggies. Set aside.
We will need chicken with bone for making Andhra style chilli chicken recipe. The bone has a lot of flavour and will add lot of flavour to the sauce. To the chicken, add in the turmeric powder, soy sauce, green chilli sauce, vinegar and the salt. The sauces already have salt. So go easy on the salt. We can adjust the seasoning later if need be. Marinate for about thirty minutes.
Take a pan and add in the oil. Once the oil is hot, add in the finely chopped onions. Sauté for a couple of minutes. Add in the ground green chilli – garlic – ginger paste. Sauté on a low flame for about 5 minutes. Turn your chimney on as the green chillies will create a strong smell when fried in oil. Also, fry on a low flame. Add in the marinated chicken. Add in the whole chillies along with the chicken at this stage. The chillies add a nice aroma and flavour. Sauté for a couple of minutes. Add in half a cup of water. Cover the pan with a lid and simmer the gravy for 15 minutes. Add in a little sugar. The sugar nicely balances the hot and sour taste. Make a corn starch slurry by mixing the corn starch (refined corn flour) and water. Add in the corn starch slurry and let the gravy simmer for two minutes. The gravy will instantly thicken. If the gravy is too thick, dilute the gravy with little water.
Serve hot with rice.
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