Andhra Pepper Chicken

A simple recipe to cook a spicy non-veg Andhra delicacy as a starter at home or in a party…


  • Spice Mix (Andra pepper masala)
  • 50 gms Ginger
  • 6 cloves Garlic
  • 2 tbsp Tumeric Powder
  • 4 nos. Green Chilli
  • Crushed Black Pepper to taste
  • 10-15 leaves Curry Leaves
  • 100 gms Onion
  • 100 gms Tomato Puree
  • 2 tbsp Coriander Whole
  • 2 tbsp Cumin Whole
  • Refined oil half cup
  • 2 tbsp Red Chili Powder
  • 1 kg Chicken


  1. Add 1 tbsp. of oil, little turmeric, 2 tbsp. chilli powder, and ginger garlic, salt and mix it well and pour small glass of water into it.
  2. Then take a kadai, add 4 tbsp. of oil and add lots of curry leaves, fry them, take them into a separate plate.
  3. Add onion n green chilies to that same oil and fry them till light brown.
  4. Add 1 tbsp. of tomato puree and cook it and then, add 2 tbsp. of cumin, coriander powder.
  5. 1 tbsp. of pepper powder and cook on low heat for 2-3 minutes and turn off the heat. (this masala can be refrigerated for 1 week and kept for a month in the refrigerator in small pouches or small containers).
  6. In another sauce pan add 1.5 tbsp. of ginger garlic paste and fry it, then add the cooked chicken to it and put it in full flame.
  7. Once the water in the chicken is fully dried add the dry Andhra pepper masala and add little water, cover and leave on low heat.
  8. Once it is fully dry, put off the flame. Mash the fried curry leaves to small pieces and adds it to the chicken dry and mixes it.

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