Andhra Style Chicken 65
85% authentic · Andhra Cuisine
A spicier variation of Chicken 65, this Andhra style features more intense chili heat and a distinct tangy flavor profile, often using Guntur chilies.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Chicken thighs, boneless, skinless, cut into 1-inch pieces500g
- Thick curd/yogurt1/4 cup
- Ginger-garlic paste1.5 tbsp
- Guntur red chili powder (or other hot chili powder)2 tsp
- Kashmiri red chili powder (for color)1 tsp
- Turmeric powder1/2 tsp
- Coriander powder1 tsp
- Cumin powder1/2 tsp
- Garam masala1/2 tsp
- Lemon juice1 tbsp
- Saltto taste
- Rice flour2 tbsp
- Cornstarch1 tbsp
- Egg1
- Curry leaves1 sprig
- Whole dried red chilies4-5
- Oil for deep fryingas needed
- Fresh coriander, chopped (for garnish)2 tbsp
Steps
- 1
Marinate chicken pieces with curd, ginger-garlic paste, Guntur chili powder, Kashmiri chili powder, turmeric, coriander powder, cumin powder, garam masala, lemon juice, and salt. Let it rest for at least 30 minutes.
- 2
In a bowl, mix rice flour, cornstarch, and the egg. Add the marinated chicken and coat well.
- 3
Heat oil for deep frying in a kadai over medium-high heat. Fry the chicken pieces in batches until crisp and cooked through. Drain on paper towels.
- 4
In a separate pan, heat a tablespoon of oil. Add curry leaves and whole dried red chilies, and sauté for a few seconds until fragrant.
- 5
Add the fried chicken to the pan with curry leaves and chilies. Toss well. Garnish with fresh coriander and serve hot.
