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  • Chilli Chicken Hyderabad Style Recipe | How To Make The Best Hyderabadi Green Chicken At Home

    Ghazala or green chili chicken is one of Hyderabad’s signature dishes. It is an Andhra style chilli chicken, a delicious dish made with pieces of succulent chicken and lots of green chillies done two ways, cooked in a ginger–garlic–onion paste along with yogurt, and seasoned with a range of spices and aromatics. Yogurt and lime juice make an effort to tame the hotness of the green chillies, adding a nice balance to this chilli chicken recipe.
     


     

    Our easy-to-follow recipe shows you how to make Andhra style chilli chicken at home using readily available ingredients.
     


     

    This green chicken recipe is simple and so perfect for a midweek lunch or even for a weekend dinner party.

    Garnish Chilli Chicken Hyderabad Style with fresh coriander leaves and serve with lime wedges.
     


     

    Ghazala goes very well with roti, naan, paratha, sheermal (mildly sweet, saffron-flavoured naan), or any other Indian flatbread of your choice.

    Serve our Andhra chilli chicken as a standalone dish or as part of a larger array of Hyderabadi specialities like bagara baingan (eggplant / brinjal cooked in a rich and creamy masala of peanut, coconut, onion, and sesame seed), aloo ka korma, Chicken Masala Fry dalcha (a mutton and lentil dish cooked with tamarind), and chicken biryani Hyderabadi.


     

    For a delicious complementary element, serve creamy, cooling, and refreshing pomegranate raita, which balances the hot and spicy dish beautifully.

    End this Hyderabadi repast on a sweet note with khubani ka meetha (a sweet dish of dried apricots compote) or shahi tukda (royal bread pudding).
     


     

    Chilli Chicken Recipe Hyderabadi Style: Andhra chilli chicken is a great addition to a party menu. Learn how to make hot and spicy Andhra Style Green Chilli Chicken dish with our easy to follow step by step video recipe that includes all ingredients, preparation time, and cooking method from Yummefy Recipes.

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  • RECIPE

    INGREDIENTS

    120 ml yogurt, (about ½ cup)
    2 teaspoon roasted coriander powder
    1/2 teaspoon turmeric powder (haldi)
    1 1/2 teaspoon salt, or to taste
    2 tablespoon green chilli paste, (60 grams fresh green chillies, deseeded and ground to a paste)
    1/3 cup ghee
    125 gram green chillies, slit, deseeded
    650 gram onions, (about 6½ medium onions), finely sliced
    1 teaspoon ginger paste
    1 teaspoon garlic paste
    650 gram chicken, cut into 12 pieces
    1 cup coriander leaves, roughly chopped
    1 1/2 teaspoon lime juice

    COOKING METHOD

    1. Tip yogurt into a medium-size bowl. Add roasted coriander powder, turmeric powder, salt, and green chilli paste, and whisk till well blended. Set aside.
       
    2. Place a kadhai or wok on high heat and pour in ghee. Once the ghee heats up, slide in slit green chillies and fry till whitish and blistered, 3 to 4 minutes. Remove chillies with a slotted spoon and set on kitchen paper towel to drain.
       
    3. In the same kadhai, add onion to the ghee used for the chillies, and fry till caramelized to a deep golden brown. Add ginger and garlic pastes and give it all a good stir. Slide in chicken pieces and stir to coat with the ghee and onion. Cook for about 5 minutes, stirring occasionally.
       
    4. Tip in yogurt–chilli paste mixture and stir vigorously for a couple of minutes. Pour in 2 cups water, stir, then cover tightly with a lid and cook till the chicken is cooked through and tender, stirring occasionally, about 20 minutes.
       
    5. Slide in fried green chillies and coriander leaves, and cook till the oil leaves the masala, 5 to 7 minutes. Stir in lime juice. Remove from heat and transfer to a serving dish.
       
    6. Serve hot.

      Serves: 4
      Prep Time: 25 minutes
      Cook Time: 55 minutes
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