Andhra chicken lollipop is a spicy and tangy chicken delicacy which can be served as an appetizer. This recipe is taken from the Chak le India cookbook by Aditya Bal. The chicken lollipops came out perfect and tasted delicious.

Recipe courtesy: the Chak le India cookbook


10 chicken lollipops
1 tsp oil

For the marinade:

½ tsp turmeric powder
½ tsp red chilli powder
½ tsp salt
1 tsp refined oil
(This quantity might look less, but it was sufficient for rubbing the chicken lollipops)

For the Andhra masala paste

3 tsp refined oil
6 dried red Guntur chillies
6 dried red chillies
3/4” ginger
6 to 8 garlic cloves
4 green chillies
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
½ tsp whole black peppercorns
½” cassia stick
4 cloves
10 to 12 curry leaves
¼ bunch of fresh coriander leaves
½ tsp turmeric powder
½ tsp salt

For the gravy

3 tsp oil
½ tsp mustard seeds
½ tsp fenugreek seeds
8 to 10 curry leaves
5- 6 shallots (small onions) julienned
Extract taken from small ball of tamarind (approximately 3 tbsp)
1- 2 tsp grated jaggery
¼ tsp salt

To serve

Juice of ½ a lime
Chopped coriander leaves


Wash the lollipops and wipe dry. Mix all the ingredients of the marinade in a bowl and keep ready. Rub the chicken pieces well with it and set aside for some time. Next, to prepare the Andhra masala, heat oil in a pan, add the dried red chillies, ginger, garlic, cumin seeds, coriander seeds, fennel seeds, whole black peppercorns, cinnamon and cloves. Saute for a few minutes. Next add curry leaves, coriander leaves, turmeric powder and salt. Mix well and cook for a few more minutes. Switch off the gas, allow it to cool and grind to a paste adding a few tsps of water. The Andhra masala is now ready.

Next heat a non stick pan, add 1 or 2 tsp of oil and sear the chicken lollipops in high heat till they are universally golden brown in colour. Keep turning once in a while to facilitate uniform cooking. Transfer the lollipops to a plate and keep ready.

To prepare the gravy, heat oil in a pan, add mustard seeds, fenugreek seeds, and curry leaves. Next add the shallots and cook till they turn light golden. Then add tamarind extract, jaggery and salt and mix well. Now add the Andhra masala paste, saute for a minute and add ½ cup of water. Bring it to a boil and add the chicken lollipops. Add little more water if necessary, close a lid and cook the chicken lollipops in low flame till cooked. This may take 5 to 10 minutes. Finish the dish by adding lime juice and coriander leaves and serve hot.

Visit this page to read the full review of the chak le India cookbook.


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