This authentic Andhra pepper chicken is a perfect party snack. You can either add this to your appetizers or your main course. The finger-licking, mouth-watering pepper chicken recipe will take you back to the restaurant days. It is packed with spicy peppers, curry leaves, garlic tempering, and tender chicken, which melts in your mouth and burst your taste buds with flavours. This recipe is simple and yet guilt-free too. Learn how to make Andhra-style pepper chicken at home.

Ingredients you need:

  • 500 grams chicken (boneless/with bone)
  • 3 onion (diced)
  • 1 tsp ginger (juvenile)
  • 3 green chili (slit cut)
  • 7-8 garlic cloves (sliced)
  • 2 tbsp ginger garlic paste
  • 3 tablespoon lemon juice
  • 3 sprigs curry leaves
  • 1 tbsp coriander powder
  • ½ tsp cumin seeds
  • ½ inch cinnamon stick
  • 3-4 cloves
  • 3 tablespoon black pepper (crushed/ coarsely pounded)
  • Salt to taste
  • 1 tsp turmeric powder
  • 4 tbsp oil (fry)
  • Coriander leaves

Instructions to cook Andhra pepper chicken:

  1. To begin the recipe, collect all the ingredients on your kitchen counter.
  2. Take a bowl for marinating the chicken pieces with turmeric, ginger-garlic paste, 2 tbsp of lemon juice, and salt. Mix well and keep this covered with cling film or plate in the fridge for 30 minutes.
  3. Heat the oil in a deep heavy bottom vessel. Temper the oil with cumin seeds, cinnamon sticks, cloves, and ⅔ portion of curry leaves.
  4. After it pops out, add sliced garlic, ginger, onions and cook till it turns golden in color.
  5. Add green chilies and marinated chicken, saute them for 5 minutes.
  6. Now add coriander powder, crushed black pepper, and cook on a low flame until the oil starts separating from the chicken. Stir it and sprinkle some water if you need it.
  7. Add ¼ cup water; once the water starts simmering, reduce the heat and cover the pan with a lid.
  8. Cook until chicken is cooked. Open the lid and simmer open till the moisture or water evaporates.
  9. Pour lemon juice and garnish it with chopped fresh coriander and curry leaves.

Serve hot with steamed white rice, parotta, or wheat chapati.