Andhra Green Chilli Chicken
Chicken in a fiery green paste of chillies, mint and curry leaves, finished with tamarind and black pepper.
Ingredients · tap to tick off
- Boneless chicken: 500g
- Onion: 1 medium, roughly chopped
- Fresh green chillies: 3- 4( depends on your spice level)
- Ginger: 1-inch piece
- Garlic: 5–6 cloves
- Fresh mint leaves: ½ cup
- Curry leaves: 15–20
- Turmeric: ½ tsp
- Cinnamon: 1 small piece
- Cloves: 3
- Fennel seeds: 1 tsp
- Salt: 1 tsp
- Water: 1–2 tbsp, only if needed for grinding
- Oil ( i used Rice bran oil )
- Green chillies: 2, cut into pieces
- Concentrated tamarind water: 1 tbsp
- Freshly crushed black pepper: ½ tsp
- Fresh curry leaves: 8–10
- Optional cornflour slurry
- Cornflour: 1 tsp
- Water: 2 tbsp
Method
Blend the onion, green chillies, ginger, garlic, mint, curry leaves, turmeric, cinnamon, cloves and fennel seeds into a smooth paste. Add only a little water if required.
Mix the paste with the chicken and salt. Marinate for at least 30 minutes if you have time
Heat the oil in a pan. Add the marinated chicken and cook on medium-high heat for 5–6 minutes, stirring regularly.
Cover and cook , chicken will first release water. Continue cooking until the moisture reduces and the masala starts coating the chicken.
Add the extra green chillies and tamarind water. Cook for another 3–4 minutes.
For a thicker, glossy coating, add the cornflour slurry and cook for 30–60 seconds.
Finish with freshly crushed black pepper and fresh curry leaves.
Published 3 Aug 2026 · Antara’s kitchen notes
