Andhra chicken fry recipe with step-by-step photos and a video recipe. Chicken fry or Kodi Vepudu is a dry chicken recipe from Andhra cuisine. This classic South Indian dish is made with chicken roasted in homemade freshly ground spices. Learn to make this restaurant-style dish easily at home. Serve this spicy chicken fry recipe as a side dish with steamed rice and dal, roti, or Neer dosa.
Andhra chicken fry is also known as Kodi Vepudu in Andhra. “Kodi” means Chicken and “Vepudu” means Fry. This Andhra Kodi Vepudu recipe is made with marinated chicken stir-fried with onion and curry leaves, coated with spicy masala, and then stir-fried. Like Andhra chicken curry, this Andhra-style chicken fry is a spicy dish perfect with rice or a side.
This Andhra-style chicken fry is similar to Indian Chicken Masala, made with chicken tossed in spices, onions, and curry leaves. If you love Andhra-style food you might also like Hyderabadi Chicken Masala, Andhra Chili Chicken, Chicken 65, Chicken Majestic, and Hariyali Chicken.
Ingredients Notes
The best part of this Andhra-style chicken fry recipe is the freshly ground masala. It is made from a blend of aromatic spices like coriander, cumin, black peppercorns, cloves, cinnamon, and cardamom, this homemade masala gives a unique flavor and aroma to this spicy fried chicken recipe.
No store-bought chicken masala/garam masala powder can bring this unique flavor to this chicken fry recipe. This garam masala or chicken masala powder is surely a keeper. You can add it to any other non-vegetarian recipes like Andhra mutton fry or mutton sukka. Here's what you will need to make it.
- Chicken - To make Andhra chicken fry, you can use either boneless chicken or chicken with bones. Chicken with bones is more flavorful.
- Byadagi red chilies - These chilies give a bright red color to the chicken fry and are mildly spicy. You can substitute it with Kashmiri red chilies or any dry red chili. But then adjust the quantity as per the spice level of the chilies you are using.
- For Homemade Garam Masala Powder - Making homemade chicken masala or garam masala powder might seem to be a time-consuming task. However, the aroma and flavor of this chicken fry masala make it worth the time spent. To make this masala you will need coriander seeds, fennel seeds, cumin, black peppercorns, cinnamon, cloves, and cardamoms. Do not skip any ingredient as it can alter the flavor and taste.
- Herbs - I have used curry leaves and coriander leaves. Curry leaves give this Kodi Vepudu, an authentic aroma, and flavor. Do not skip it. You can skip the addition of coriander leaves.
For the detailed list of ingredients & their measurements, please check out the recipe card below. Let's make this easy Andhra chicken fry recipe.
How to make Andhra Chicken Fry with Step by Step Photos
Marinate the chicken
- Marinate the chicken with ginger-garlic paste, salt, turmeric powder, and lemon juice. Set it aside for 30 minutes.
For making chicken fry masala
- Heat a heavy bottom pan on low heat. Dry roast all the ingredients except red chilies until aromatic. Keep it aside on a plate.
- In the same pan dry roast the red chilies until they are crisp. Keep it aside on the same plate.
- Let all the roasted ingredients cool down completely. Grind them to a fine powder without adding water. Homemade chicken masala is ready.
For making Andhra chicken fry
- Heat 4 teaspoon of oil in a heavy bottom pan over medium heat.
- Add onions and sauté until they are golden. Next, add curry leaves and fry them for a minute.
- Add marinated chicken, combine, and cook until the color of the chicken turns from pink to white. Add the homemade garam masala.
- Stir to coat the chicken well with the masala. Now cover and cook it for 5 minutes. Stir it in between to avoid burning masala.
- The chicken will release water during the process. If you feel it is dry then add ½ cup of water. Cover and cook on low heat for 10 minutes or until the chicken is cooked. Now taste and add salt, if required.
- Finally, add green chilies, coriander leaves, and curry leaves. Combine and cook on high heat until the chicken is dry and the moisture evaporates. Andhra chicken fry is ready to serve.
Tips to Make the Best Andhra Chicken Fry
- Dry roast all the ingredients on low heat. Make sure to stir them often so that they get roasted evenly.
- Marinating the chicken makes them juicy and tender. Also, enhances the flavor, marinate the chicken at least for an hour.
- Do not cut down the number of onions in this Andhra Kodi Vepudu recipe. The sweetness from caramelized onions balances the spiciness of chicken fry masala.
- Be careful while adding water to the recipe. It is a dry chicken dish and you have to use less water during all the stages of cooking.
- Homemade chicken masala powder is going to spice up this dish. Add as per your taste. If you like spicy, add more. Similarly, if you prefer less spicy, add less masala powder.
Frequently Asked Questions
Yes, this Andhra chicken fry recipe is spicy. However, don't let the heat scare you off. It's also incredibly flavorful and aromatic. While Andhra dishes are known for their spice, you can easily adjust the heat level to your taste by adding more or less homemade garam masala powder or chicken fry masala.
1) You can serve this Andhra restaurant-style kodi vepudu as a side dish with steamed rice and dal (my favorite) or any curry.
2) It also pairs up beautifully with rice flour flatbread or Neer dosa.
3) Or serve it with roti/chapati.
You can go for bone-in chicken or curry-cut chicken for this recipe. Chicken thighs or drumsticks are the best choice.
Kodi Vepudu Variations
- You can make Andhra mutton fry recipe with the same process. The cooking time for mutton will be more. Once the mutton is cooked, add the spice powders and follow the same process.
More chicken recipes you will love to make
- Maharashtrian Chicken Sukka
- Chicken Ghee Roast
- Pepper Chicken
- Chili Chicken
- Hyderabadi Chicken Dum Biryani
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For any questions or concerns while making this recipe, please get in touch with me directly at nayakprety@gmail.com. I'll try my best to respond promptly.
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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 to make garam masala for chicken fry
- 2 green cardamoms
- 4 cloves
- 1- inch cinnamon
- 1 teaspoon cumin
- 1 teaspoon fennel
- 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
- 4 onions, chopped
- 2 green chilies not spicy (Add as per taste)
- coriander leaves
- curry leaves
Instructions
Preparations
- Marinate the chicken with ginger-garlic paste, salt, turmeric powder and lemon juice. Set it aside for 30 minutes.
For making chicken fry masala
- Heat a heavy bottom pan on low heat. Dry roast all the ingredients except red chilies until aromatic. Keep it aside on a plate.
- In the same pan dry roast the red chilies until they are crisp. Keep it aside on same plate.
- Let all the roasted ingredients cool down completely. Grind them to a fine powder without adding water. Homemade chicken masala or garam masala is ready.
For making Andhra chicken fry
- Heat 4 teaspoon of oil in a heavy bottom pan over medium heat.
- Add onions and sauté until they are golden.
- Next, add curry leaves and fry it for a minute.
- Add marinated chicken, combine and cook until the color of chicken turns from pink to white.
- Add the prepared garam masala, stir to coat the chicken well with the masala.
- Now cover and cook it for 5 minutes. Stir it in between to avoid burning of masala.
- The chicken will release water during the process. If you feel it is dry then add ½ cup water.
- Cover and cook on low heat for 10 minutes or until the chicken is cooked.
- Now taste and add salt, if required.
- Finally, add green chilies, coriander leaves and curry leaves.
- Combine and cook on high heat until the chicken is dry and the moisture evaporates.
- Andhra chicken fry is ready to serve.
Video
Notes
- Dry roast all the ingredients on low heat. Make sure to stir them often so that they get roasted evenly and to avoid the spices from burning.
- Deseed the dried red chilies to reduce the spiciness.
- Marinating the chicken makes them juicy and tender. Marinate the chicken at least for an hour for the best flavors.
- Do not cut down the number of onions in the recipe. The sweetness from caramelized onions balances the spiciness of masala.
- Be careful while adding water to the recipe. It is a dry chicken dish and you have to use less water during all the stages of cooking.
- Curry leaves give the authentic South Indian flavor. Do not skip it.
- Homemade chicken masala powder is going to spice up this dish. Add as per your taste. If you like spicy, add more. Similarly, if you prefer less spicy, add less masala powder.
- Read our full nutrition disclaimer here.
- Storage Suggestions
- Leftover chicken fry can be stored in an airtight container in the refrigerator. Stays good for 2 days. To reheat, sprinkle some water on it and heat it until piping hot.
- You can store the leftover Andhra Chicken Fry in the freezer. Stays good for 2 weeks.
- Store the leftovers within 2 hours of cooking the dish.
- Homemade chicken masala powder can be stored in an airtight container in the freezer. It stays good for 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
HR
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.