Andhra Style Pepper Chicken

SpicySpicy Served HotServed Hot Non VegetarianNon Vegetarian
based on 0 Ratings

Listed in : Non-Vegetarian , Non-Vegetarian Chicken , 30 Minute Recipes

Andhra cuisine is spicy and tangy. This pepper chicken is very popular in Andhra Pradesh. There are so many recipes on the internet available. I remember trying this chicken when i was in Bangalore and was it hot! I love spicy food so that was not a problem for me. Can you make this without spice? I doubt it, but if you want to have a go at this you can reduce the amount of spice. Basically in this recipe green chillies and red and black pepper is used. I am told that its a dry dish served as a snack or with a daal, but you might just need to add some water to cook the chicken. I used my cook “n” serve ceramic pans for this as they are totally non stick. So..lets spice up our chicken today!!

 

Servings: 1 Preparation time:
Ingredients:
  • Chicken, Meat And Skin And Giblets And Neck, Raw, Boneless Chicken (4 pieces) chicken (with bones of your choice, cut into small pieces /cooks faster)
  • Garlic, Raw, Garlic flakes, Lahsun, grated garlic, Garlic pods 2 cloves of garlic
  • Ginger Root, Raw, Fresh Ginger 1(1/2 ”) piece ginger
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly 2 green chillies
  • Salt, Common Salt, Rock Salt, Table Salt salt to taste
  • Lemon Juice, Raw, Lime Juice, Lemon Juice 1 tablespoon lemon juice
  • Pepper, Black Powder, Pippali, Ground Pepper 1/2 teaspoon of freshly ground black pepper powder
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch 1/4 teaspoon (of hot) red chili powder
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder Pinch of turmeric (it has amazing health properties)
  • Olive Oil, 2 tablespoons of olive oil

Instructions (Preparation Steps):

  • Wash the chicken pieces well and pat dry. Make a paste of the ginger, garlic and green chillies using the blender ( i used my magic bullet). Marinate the chicken in this paste with salt, lemon juice and turmeric for a few hours. This makes the chicken tender and easy to cook. Heat the oil in a good nonstick pan (i used my ceramic pan) and then add the chicken pieces carefully into it. Cook covered for 5 minutes turning the pieces every two minutes or so. Once the chicken has dried up, add the black pepper and red chilli powder and cook till the chicken starts to turn brown. Check if its done, if not you can add a little water and cook till dry and the chicken is thoroughly cooked. Taste, correct seasoning and add some more lemon juice. Serve as a side dish or as a snack.
  • NITU DIDI TIP:
  • Can this be made boneless? Yes it can with chicken leg and thigh meat. You can also add a few curry leaves while its cooking for extra flavour. How to check if the chicken is cooked? If you prick the chicken with a fork and it goes in easily with the juices running out clear means the chicken is done. Many recipes of this andhra chicken use cloves, cinnamon etc. I made it just this way and it tasted awesome!
  • To buy my ceramic cook”n”serve pans do visit my online store
  • If you like my recipes do feel free to “donate”

Cook's Tip:
Peeling or scraping ginger with the back of spoon is an easy way to peel ginger
244 likes
keep green chillies in a transparent cover or in a ziploc and place it in the freezer.It will not be spoiled.
271 likes
Never pierce meat with a fork as it will release the juices
176 likes
Add one teaspoon of lemon juice to each quart of water when cooking rice, this will keep rice fluffy.
35 likes
Garlic stored under optimum conditions in a dark, cool, dry place with plenty of ventilation will last from several weeks to one year. Ideally, try to use fresh garlic within a few weeks and do not refrigerate it unless the garlic has been peeled or chopped.
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