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Andhra Pepper Chicken

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Andhra cuisine is known for its spiciness. Ever since I landed in Hyderabad, I had been thinking of trying out some spicy dish. A few days back a picture of Andhra Pepper Chicken triggered my curiosity. Considering that D has been asking to prepare spicy chicken, I decided to give it a go. Choosing one from an ocean of recipes was indeed a task. The recipe I found in ndtvcooks seemed interesting till I read that it called for 100 grams of chilli for 500 grams chicken. Woah !! That seemed a bit too much for me. On checking with a few of my Telugu friends, I realised that some people do have high heat tolerance levels. According to them, Telengana people consider food good only when your forehead and upper lip are sweating and your nose starts running. Hmmm… that set me thinking.. Should I go ahead following the recipe to the T or adjust to suit our taste. I decided to opt for the latter. Needless to say I didn’t have to regret my decision. The boys just LOVED it

This recipe was reasonably spicy for us. The chillies I used fall under the medium spicy category. You may adjust the quantity of chilli to suit your liking.

 

 



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Andhra Pepper Chicken
Here's a chicken recipe for the "heat tolerant people" 🙂 The chillies I used fall under the medium spicy category. You may adjust the quantity of chilli to suit your liking.
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. Grind the green chillies to a smooth paste.
  2. Marinate chicken with the ginger- garlic paste, green chilli paste, turmeric powder, salt and lemon juice.
  3. Keep aside for at least 30 minutes.
  4. Heat oil in a pan.
  5. Add the curry leaves followed by cumin seeds.
  6. When they start to crackle, add the chopped onions and saute till golden in colour.
  7. Add the coriander powder and crushed pepper.
  8. Stir for a minute.
  9. Add the marinated chicken and stir well on high heat for a minute.
  10. If you want to make a gravy, add 1/2 cup water, cover and cook till done.
  11. Garnish with chopped coriander leaves.
  12. Serve hot with rice or roti.
Recipe Notes

 

 

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  1. Reebu says:

    Thank you Mareena chechi for this post..
    Day before yesterday I made this mutton pepper. The ingredients are same like you have here. But for marinating I used yogurt instead of lemon juice. My husband said it tasted sweet and he was enquiring whether I put sugar instead of salt. Can you please advise me where I must have gone wrong? I used pepper powder too to give that extra flavor and dark color..

  2. Mareena Jerrish says:

    If you have used all the ingredients as mentioned in the recipe, I am not sure why it tasted sweet. This dish is pretty spicy.

  3. anonymous says:

    you’ve never mentioned where to add green chilly paste in the METHOD section…. Reebu might’ve missed adding green chillies and so the dish went sweet!!!

  4. Mareena Jerrish says:

    Thanks for pointing out the mistake. Will correct it.. Reebu prepared this dish before I put up this recipe 🙂

  5. Reebu says:

    Dear Sir / Madam,
    No, it wasn’t that I was telling Ms. Mareena Jereesh that her method / ingredients was wrong but as she is an expert I was just requesting her to figure out what might have gone wrong with my dish.
    I didn’t add green chillies paste but I cut them into small round in shape pieces and added for marinating.
    Best regards.

  6. anonymous says:

    ethil pepper elle

  7. Mareena Jerrish says:

    undallo

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