Green chilly chicken

09 Aug



What started out as Andhra Chilly chicken turned out to be a less oil toned out version of the same.But definitely as tasty or even tastier due to the less heat index of the dish.May be to get closer to the NAGARJUNA CHILLY CHICKEN,I should increase the Jalapenos used or grind and put it in and use Bone-in chicken instead of the boneless breast I used.Though there are less takers for spicy food at my place I think the toned down version works better for me.



  1. 3 cubanelle pepper2 slit and deseeded
  2. 4-5 jalapeno-Slit and deseeded
  3. 1/2 lb chicken breast-Cut into cubes
  4. 1tsp ginger paste
  5. 1 tsp garlic paste
  6. 1/4 tsp turmeric
  7. salt
  8. 1/2 lime juice
  9. 2 onion sliced
  10. 1 tsp coriander powder
  11. 1/2 tsp jeera powder
  12. little bit tamarind juice
  13. 2 garlic pods chopped
  14. little bit ginger chopped
  15. Chicken stock-optional
  1. Marinate chicken with turmeric,salt,ginger & garlic paste and Lime juice and set aside for 1hr.
  2. In a pan heat some oil and fry onion,jalapeno and cubenella pepper.
  3. When the onion turn brown,add Chicken pieces and cook in its own juice.
  4. Add Garlic and ginger and mix well.
  5. When the chicken is fairly done,add the Chilly paste, cumin, coriander powder & tamarind paste,cook for 5mts.
  6. Adjust salt and add 1/2 cup chicken stock or water and cook till chicken is tender.
  7. Serve with rice.
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Posted by on August 9, 2011 in Andhra, Chicken


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