Andhra Chicken Fry (Kodi Vepudu) is a classic South Indian dry chicken dish. “Kodi” means chicken, and “Vepudu” means fry in Telugu. Juicy chicken is stir-fried with onions, curry leaves, and freshly ground spices for a spicy, aromatic, and truly irresistible restaurant-style flavor.
Featured Comment: ⭐⭐⭐⭐⭐
“Loved this recipe. So easy to make, and the masala powder is superb. My family finished it in no time.”- Samridhi
Unlike deep-fried chicken, this South Indian chicken fry is lighter yet delicious. Serve it with steamed rice, dal, rasam, roti, or Neer dosa. For more Andhra chicken recipes, try my Hyderabadi chicken masala, Andhra green chili chicken, Hyderabadi chicken majestic, and Andhra green chicken curry.
🔍 Quick Look: Andhra Chicken Fry Recipe
- ⏱️ Prep Time: 10 minutes
- 🍳 Cook Time: 25 minutes
- 🕒 Total Time: 35 minutes
- 👥 Servings: 4
- 📊 Calories: ~430 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: Marinate chicken → make spice mix → sauté onions → add chicken and spices → stir-fry until golden and cooked through on stovetop
- 🌶️ Spice Level: Medium to hot
- 👩🍳 Flavor Profile: Spicy and tangy
- ⭐ Difficulty: Easy-Medium, great for weekend meals
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Disclaimer: AI summaries may contain errors. Please check the original Andhra Chicken Fry recipe for accurate steps.
Why you’ll love this family favorite recipe!
- Authentic Andhra flavors: Unlike chicken pakora or chilli chicken, this Andhra-style chicken fry is stir-fried, not deep-fried, giving it a light yet flavorful texture while keeping it juicy inside.
- Homemade spice mix: I prepare my garam masala for this recipe (after many trials!). No store-bought blend can match its aroma and authentic Andhra flavor.
- Family favorite: In my home, everyone loves this crispy and juicy South Indian chicken fry bursting with flavors of curry leaves and spices, especially when served with rice and dal. It makes my simple Sunday meal special!
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Ingredients Notes
This Andhra chicken fry recipe is just amazing. The homemade garam masala powder is surely a keeper. It can be stored in the freezer for up to 6 months. You can also use it in other dishes like Indian chicken masala or chicken masala fry.
👉 See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Chicken: To make Andhra chicken vepudu, you can use either boneless chicken or chicken with bones. I recommend bone-in chicken for richer flavor and because it stays juicier while stir-frying.
- Byadagi red chilies: I always use Byadagi red chilies, which give the chicken fry a bright red color with mild heat. If you don’t have them, use Kashmiri red chilies or any dry red chili, but adjust the quantity based on how spicy the chilies are.
- Homemade Garam Masala Powder: Making homemade garam masala adds unbeatable aroma and flavor to this chicken fry. You can use it for Andhra kodi kura or Andhra pepper chicken. Don’t skip any spice, you will miss the authentic taste. If needed, you can substitute store-bought garam masala, but it won’t give the same Andhra flavor.
- Herbs: I’ve used both curry leaves and coriander leaves in this recipe. Don’t skip the curry leaves. They give Kodi Vepudu its authentic South Indian aroma and flavor, while coriander leaves are optional.
How to make Andhra Chicken Fry with Step-by-Step Photos
Step 1: Marinate the chicken with ginger-garlic paste, salt, turmeric powder, and lemon juice. Set it aside for 30 minutes (images 1 & 2).
Step 2: Heat a heavy-bottom pan over low heat. First, dry roast all the spices mentioned in the recipe card under garam masala (except red chilies) until aromatic (image 3). Transfer them to a plate.
Step 3: Next, dry roast the red chilies until crisp. Transfer everything to a plate and set aside (image 4).
Step 4: Let all the roasted ingredients cool down completely (image 5). Grind them to a fine powder without adding water. Your homemade garam masala powder is ready (image 6).
Step 6: Heat 4 teaspoons of oil in a heavy-bottom pan over medium heat. Add onions and sauté until golden. Next, add curry leaves and fry for a minute (image 7).
Step 7: Add the marinated chicken (image 8). Combine with the other ingredients. Stir, and cook until they turn from pink to white.
Step 8: Add the homemade garam masala powder (image 9). Stir to coat the chicken well (image 10).
Step 9: Cover and cook on low heat for 10 minutes (image 11), or until the chicken is tender. The chicken will release its water as it cooks. If it seems dry, you can add ½ cup of water. Taste and season with salt if needed. (image 12).
Step 9: Finally, add the green chilies, coriander leaves, and curry leaves (image 13). Combine and cook on high heat until the chicken is dry and all the moisture has evaporated. Andhra kodi vepudu is now ready to serve (image 14).
Tips to Make the Best Andhra Style Chicken Fry
- Dry roast all the spices on low heat, stirring often so they roast evenly.
- Don’t reduce the number of onions while making Andhra Kodi Vepudu. Caramelized onions add sweetness that balances the spicy masala of this South Indian chicken fry recipe.
- Use very little water. This is a dry chicken dish, so too much liquid will spoil the texture.
Recipe FAQs
Yes, this Andhra chicken fry is spicy. But don’t worry, it’s also packed with delicious flavor and aroma. You can easily adjust the heat by adding more or less of the homemade garam masala or chicken fry masala.
You can serve this Andhra Kodi Vepudu as a side dish with steamed rice and dal (my favorite), or with rasam, or any curry. It also pairs beautifully with rice flour flatbread, Neer dosa, quick jeera rice, or with roti or chapati. For a refreshing balance, add a cool cucumber salad with yogurt on the side, or these South Indian curd chillies, to make it even more delicious.
You can go for bone-in chicken or curry-cut chicken for this recipe. Chicken thighs or drumsticks are the best choice.
Yes, you can. I usually make a batch and store it in the freezer for up to 6 months. It saves time and can be used for this Andhra chicken recipe or in other chicken or mutton dishes.
Recipe Card
Andhra Chicken Fry Recipe (Kodi Vepudu)
Equipment
- Heavy bottom pan
Ingredients
To marinate the chicken
- 1 kg bone-in chicken (chicken with bones)
- 2 tablespoon ginger-garlic paste
- salt to taste
- ½ teaspoon turmeric powder
- 1 tablespoon lemon juice
Whole spices for garam masala (or chicken fry masala)
- 2 green cardamoms
- 4 cloves
- 1- inch cinnamon sticks
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon black peppercorns
- 2 tablespoon coriander seeds
- 6 dried byadagi red chilies or Kashmiri red chilies
To make Andhra style chicken fry
- 4 teaspoon oil (any cooking oil with neutral flavor)
- 4 onions, chopped
- 2 green chilies not spicy (Add as per taste)
- fresh coriander leaves, chopped
- 2 sprig fresh curry leaves
Instructions
Preparations
- In a bowl, mix the chicken with ginger-garlic paste, salt, turmeric powder, and lemon juice. Let it marinate for about 30 minutes while you prepare the spices.1 kg bone-in chicken, 2 tablespoon ginger-garlic paste, salt to taste, ½ teaspoon turmeric powder, 1 tablespoon lemon juice
For making chicken fry masala (garam masala)
- Heat a heavy-bottom pan on low heat. Dry roast all the whole spices except the red chilies until fragrant, then transfer to a plate.2 green cardamoms, 4 cloves, 1- inch cinnamon sticks, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 1 teaspoon black peppercorns, 2 tablespoon coriander seeds
- In the same pan, dry roast the red chilies until crisp, and add them to the plate with the other spices.6 dried byadagi red chilies
- Allow all the roasted ingredients to cool completely, then grind them to a fine powder. Your homemade chicken fry masala or garam masala is ready.
Cook the Andhra Chicken Fry
- Heat oil in a heavy-bottom pan over medium heat. Add the chopped onions and sauté until golden brown.4 teaspoon oil, 4 onions, chopped
- Toss in the curry leaves and fry for about a minute.2 sprig fresh curry leaves
- Add marinated chicken, combine and cook until the color of chicken turns from pink to white.
- Add the prepared garam masala, over the chicken and stir well to coat each piece evenly.(For a milder dish, use less masala powder.)
- Cover the pan and cook for 5 minutes, stirring occasionally to prevent the spices from burning. The chicken will release water during the process. If the chicken seems dry, add ½ cup of water. Cover and cook on low heat for 10 minutes, or until the chicken is fully cooked.
- Now taste and add salt, if required. Finally, add the green chilies, fresh coriander leaves, and few more curry leaves. Increase the heat and cook until all moisture evaporates and the chicken is dry. Serve as a side dish with rice and dal.2 green chilies, fresh coriander leaves, chopped
Video
Notes
- Dry roast all spices on low heat, stirring often to prevent burning.
- Deseed dried red chilies if you prefer a milder spice level.
- Marinate the chicken for at least 1 hour for juicy, tender pieces.
- Do not reduce the number of onions; the sweetness of caramelized onions balances the spiciness.
- Use very little water during cooking. This is a dry chicken dish.
- Curry leaves are essential for authentic South Indian flavor. Do not skip them.
- Add homemade chicken fry masala or garam masala according to taste, more for spicy, less for mild. You can substitute it with any garam masala powder that you use for chicken curries.
- This garam masala powder stays good for atleast 6 months if kept in the freezer.
- Add green chilies and fresh coriander at the end for freshness and aroma.
- Read our full nutrition disclaimer here.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Samridhi
Loved this recipe. So easy to make and the masala powder is superb. My family finished it in no time.
Preeti Nayak
So glad your family loved it.
Deepa GV
Deepa GV
phil
enjoyed this dish at mama biryani in reading so decided to try and replicate it at home. didn't follow the recipe exactly but it's delicious anyway. thank you!
Harini
Excellent and detailed recipe. Easy to make and very tasty. The masala powder is superb.
Preeti
Thanks a lot. Glad you like it.
Sadhna
Wow it tastes superb. Made it. Enjoyed the leftovers.
Preeti
Glad you liked it. Thanks for the feedback.
Shreya
Made it yesterday! Tastes awesome. Will make it again.
Preeti
Glad you liked it.