How to make Andhra Pepper Chicken

Andhra Pepper Chicken is a flavorful chicken recipe which can be eaten as a starter or with an accompaniment. I tasted it once when I visited Hyderabad. And than tried at home, it turns out so delicious that my family finished the entire dish at one go. Andhra pepper chicken can be your simple yet guilt-free indulgence. It has a burst of spicy flavors from the pepper and garlic tempering and the tender chicken that will melt in your mouth. This recipe is healthier than the regular pepper chicken as we have reduced the amount of oil used in the recipe.

Yopu can also try our other chicken recipes like Chicken Qeema, Chicken Yakhani, Chicken Marinara


  • Chicken – 500 grams
  • Onion – 2 diced
  • Green chili 2 slit
  • Garlic cloves 6 sliced
  • ginger garlic paste 1 tbsp
  • Salt to taste
  • Lemon juice – 2 tablespoons
  • curry leaves – 4 sprigs
  • Coriander powder – 1 teaspoons
  • Cumin 1 tsp
  • Turmeric powder – 1/4 teaspoon
  • Cinnamon stick 1/2 inch
  • Cloves 3
  • Oil – 2tbsp
  • Crushed pepper – 2 tablespoons
  • Coriander leaves – 1/4cup


  1. Marinate the chicken piece with turmeric powder, ginger garlic paste, salt and 2 tablespoons of lemon juice, mix and keep this in the fridge for 30 minutes.
  2. Heat oil in a deep pan, temper the oil with cumin, cinnamon stick, cloves and 3/4 portion of curry leaves.
  3. Add sliced garlic, onions and cook till they turn golden.
  4. Now add green chillies and the marinated chicken, sauté for 2 minutes.
  5. Add coriander powder and crushed pepper, mix well and cook on low flame until the oil gets separated, stir and sprinkle some water if required.
  6. Add 1/4 cup water, once water will start boiling, reduce the heat and cover with the lid. Cook until chicken is done.
  7. Once the chicken is cooked open the lid and cook till the moisture evaporates.
  8. Sprinkle chopped 3/4 th of the coriander leaves and the remaining curry leaves.
  9. Before serving garnish with 1 teaspoon of Lemon Juice and the remaining coriander leaves.
  10. Serve with hot steamed rice or roti.

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