Frys
Andhra Chilli Chicken
100% natural ingredientsNon-VegBoneless chicken dry-fried with Guntur chilli and curry leaf.
Very spicy₹588₹706for 4 people · 190 g / person
26 min cook timeStandard prep · Gluten-free
Servings
Minimum 4 people per dish
From our kitchen notebook
What’s in the crate
Exact quantities for a 4-person crate. Scale servings up on the crates page and every quantity scales with it.
- Chicken thigh — cubed520 g
- Guntur chilli paste80 g
- Onion & curry leaf — sliced160 g
Recipe
How to cook it
5 steps · about 26 minutes from crate to table.
- 1
Unpack and check the formula5 min
Lay out Guntur chilli paste, Onion & curry leaf and bring chicken thigh to room temperature. Everything is pre-weighed to the grammage on this page, so nothing needs measuring.
- 2
Heat the oil5 min
Bring the oil to a steady medium-high — a pinch of batter should rise immediately without browning.
- 3
Fry in batches13 min
Fry chicken thigh in small batches so the oil stays hot, then drain on a rack, not paper.
- 4
Toss with the tempering4 min
Flash the guntur chilli paste, onion & curry leaf in a hot pan and toss the fried pieces through it for 30 seconds.
- 5
Rest, season and serve3 min
Rest 3 minutes off the heat, taste for salt, then serve hot. Hot. Add the full chilli measure early so it cooks through.