Nutritionist shares Andhra green chilli chicken recipe with 24 gram protein and just 235 calories per serving

Aathira Sethumadhavan's Andhra green chilli chicken is the perfect dish for savoury indulgence that is low on calories but rich in protein.

Eating healthy is easier said than done, especially if the individual attempting it is a foodie at heart. To help them out, nutritionist and digital content creator Aathira Sethumadhavan took to Instagram on March 16 and shared her recipe for Andhra green chilli chicken.

Aathira Sethumadhavan's Andhre chilli chicken recipe helps one hit their protein goals while limiting calories. (Pinterest)

The recipe delivers bold, spicy flavours without being heavy on empty calories. According to Aathira, it is a combination of the original Andhra chilli chicken and the Bangalore restaurant version of the dish.

“The chicken is marinated in a vibrant green paste made with coriander, green chillies, and cashews, then slow-cooked until it’s juicy, aromatic, and packed with heat,” she wrote in the caption. “It’s the kind of dish that tastes even better when you scoop it up with a hot paratha or spoon it over fried rice or noodles. Simple ingredients, big flavours, and absolutely worth making.”

The quantities of ingredients listed below are for four servings. Each serving is loaded with 24 grams of protein, 11 grams of fat and 6 grams of carbohydrates, along with just 235 calories. The step-by-step recipe is as follows.

Ingredients

• 500 g bone-in chicken
• 2 green chillies
• 1 cup coriander leaves, loosely packed
• 15 g cashew nuts (10–12)
• 3–4 tbsp water (for grinding)

For the marinade

• 1 tbsp ginger–garlic paste
• 1 tbsp dark soy sauce
• 1 tbsp green chilli sauce
• 1 tsp vinegar
• ¼ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp garam masala
• Salt to taste

For cooking

• 2 tsp ghee
• ½ tsp cumin seeds
• 1 medium onion, thinly sliced
• ½–¾ cup water (as needed)
• 2 green chillies, slit
• 1 sprig curry leaves

Method of preparation

1. Blend green chillies, coriander leaves, cashews, and water into a smooth paste.
2. Mix the chicken with the green paste, ginger–garlic paste, soy sauce, green chilli sauce, vinegar, turmeric, coriander powder, garam masala, and salt. Marinate for 30 minutes to one hour.
3. Heat the ghee in a pan. Add cumin seeds and let them splutter. Add sliced onions and sauté for two to three minutes until slightly softened.
4. Add the marinated chicken and mix well. Add a little water if needed, cover, and cook on low to medium heat for 25 to 30 minutes, stirring occasionally.
5. Check seasoning and finish with slit green chillies and curry leaves. Cook for two more minutes before serving.

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