This article provides a step-by-step guide to making the famous Andhra Chili Chicken, specifically the “Naati” style popular in iconic Bengaluru eateries like Hotel Nagarjuna.
Unlike the dark red Chinese-style chili chicken, this version is known for its vibrant green color, spicy kick from green chilies, and savory, slightly thickened gravy.
Andhra Naati Style Chili Chicken Recipe Key Ingredients
Chicken: 500g (cut into small, bite-sized pieces)
Green Chilies: A generous amount (15-20), slit or roughly blended for the signature heat.
Aromatics: Ginger-garlic paste, curry leaves, and sliced onions.
Sauciness: Soy sauce (for depth) and a touch of vinegar or lemon juice.
Thickener: Cornstarch (cornflour) slurry.
Cooking Oil: Sunflower oil or any neutral oil.
Seasoning: Salt and a pinch of turmeric.
Cooking Process
1. Preparation and Marination
The chicken is cleaned and sometimes lightly marinated with salt, turmeric, and ginger-garlic paste to ensure the flavor penetrates the meat.
2. Sautéing the Aromatics
Heat sunflower oil in a pan. Add a large handful of slit green chilies and curry leaves. The high volume of green chilies is what gives the dish its characteristic “Andhra” heat. Sliced onions are added and sautéed until translucent.
3. Cooking the Chicken
The marinated chicken pieces are added to the pan. It is cooked on high heat initially to sear the meat, then covered to let the chicken cook in its own juices until tender.
4. Flavoring
A small amount of soy sauce is added. Note that in this style of chili chicken, soy sauce is used sparingly compared to Indo-Chinese versions to maintain a lighter, greenish-yellow hue rather than a dark brown one.
5. Creating the Texture
To achieve the classic glossy, slightly thick coating, a cornflour slurry (cornstarch mixed with water) is poured into the pan. This binds the spices and chili juices to the chicken pieces.
6. Finishing Touches
The dish is tossed until the sauce thickens and coats the chicken perfectly. It is traditionally served hot as an appetizer or as a side dish with Biryani or Ghee Rice.
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