Typically when we think of Chilli Chicken, we think of the Chinese or Indo Chinese version, and while that is absolutely delicious, this recipe is very different.

With it’s roots in Andhra Pradesh, this recipe uses the green chilli as it’s base. Andhra Pradesh is a state in the south-eastern coastal region of India. It is the seventh-largest state by area covering an area of 162,975 km2 (62,925 sq mi)[4] and tenth-most populous state with 49,386,799 inhabitants,[13][14] with the state capital being Amaravati.[15] It is bordered by Telangana to the north-west, Chhattisgarh to the north, Odisha to the north-east, Tamil Nadu to the south, Karnataka to the west and the Bay of Bengal to the east.[16] It has the second longest coastline in India after Gujarat, of about 974 km (605 mi).[17]Andhra State was the first state to be formed on a linguistic basis in India on 1 October 1953.[18] On 1 November 1956, Andhra State was merged with the Telugu-speaking areas of the Hyderabad State to form Andhra Pradesh. The state was then reorganised in June 2014 to form a separate Telangana state. (Wikipedia)

Although you can’t generalize Andhra cusine as it is further divided into regional cuisines – Coastal Andhra, Rayalaseema and Telangana. Typically the cuisine is spicy and sour.

While this is a gravy recipe, there is also a dry Andhra Chilli Chicken recipe that is very popular in Bangalore, India.

Andhra Green Chilli Chicken

4.30 from 30 votes


Green Chilli paste

  • 1/2 cup Onion
  • 1/2 cup green Chillies
  • 1 cup Coriander Leaves
  • 1/2 cup Mint leaves
  • 1/4 cup Curry Leaves
  • 1/4 cup or less Water


  • Oil
  • 1 tsp Cumin Seeds
  • 3 inches Cinnamon
  • 3 tsps Coriander seeds
  • 1 cup finely chopped Onion
  • 2 tbsps chopped Garlic
  • 2 tbsps chopped Ginger
  • 1 tbsp sliced green Chillies
  • 1 cup Tomatoes
  • 2 lbs bone in Chicken
  • 1/2 tsp Turmeric powder
  • 1 tsp red Chilli powder
  • 2 tsps Coriander powder
  • 1 cup Water
  • Salt to taste
  • 200 ml Coconut Milk
  • 1/4 cup fresh chopped Coriander
  • 1 tsp Garam Masala


  • To make the green paste, saute the onion and green chilli, add the coriander, mint and curry leaves, a little water and grind
  • In a kadai or pot, heat some oil and saute the cumin, cinnamon and coriander seeds
  • Add the onion and saute till translucent
  • Add the chopped garlic and ginger and the chilli and saute
  • Add the tomatoes and cook for 10 – 15 mins
  • Add the chicken followed by the powdered spices and mix
  • Add all the green paste
  • Add the water to the processor and add that in
  • Mix, cover and cook for 15 – 20 mins
  • Add salt to taste and keep stirring at intervals
  • Once the chicken is tender, add the coconut milk
  • Cook for another 5 mins
  • Finally add some chopped coriander and the Garam Masala
  • Mix and serve