Andhra Green Chilli Chicken Recipe | Ready in 20 mins | Serves 4

Andhra Green Chilli Chicken is one of those dishes that looks simple but hits hard. The heat is clean — it comes from green chillies, not red chilli powder — which gives it a bright, sharp spice that's completely different from a standard curry. It's a weekday dish in Andhra homes, fast to cook, and built for rice. The Spicy South Andhra Green Chilli Paste is the base. You do the rest in 20 minutes.

What You Need

• 1 pack Spicy South Andhra Green Chilli Paste
• 500g chicken (boneless or bone-in, cut into small pieces)
• 2 medium onions, finely chopped
• 1 medium tomato, chopped
• 3 tbsp oil
• ¼ cup water
• Salt to taste
• Fresh coriander for garnish

How to Cook

1. Saute onions: Heat oil in a pan. Add chopped onions and cook on medium flame until translucent and slightly golden, about 5-6 minutes.
2. Add paste: Add the full pack of Spicy South Andhra Green Chilli Paste. Stir well and cook on medium heat for 2 minutes until oil begins to separate.
3. Add tomato: Add tomato, cook until softened, about 2 minutes.
4. Add chicken: Add chicken pieces. Mix well to coat in the masala. Season with salt.
5. Cook through: Add ¼ cup water. Cover and cook on medium flame for 12-15 minutes until chicken is fully cooked. Stir occasionally.
6. Finish: Uncover and cook on high heat for 2 minutes to reduce excess liquid. The curry should be thick, clinging to the chicken.
7. Garnish and serve: Top with fresh coriander. Serve hot with steamed rice or roti.

Serving Suggestions

• Best with steamed Sona Masoori rice — the clean, sharp heat pairs perfectly.
• Also works as a dry stir-fry: cook without the water lid for a crispier, drier version.
• Pair with rasam rice and a papad for a full Andhra thali-style meal.
• Add a dollop of ghee on the rice before serving — it mellows the heat beautifully.