Andhra Chicken Fry Recipe (Kodi Vepudu)

Andhra chicken fry or kodi vepudu in a pan.

4.84 from 6 votes

Andhra Chicken Fry Recipe (Kodi Vepudu)

Andhra chicken fry recipe (kodi vepudu) with step-by-step photos and a video. It is a spicy South Indian dry chicken recipe made with chicken stir-fried in freshly ground spices. Make this authentic Andhra restaurant style chicken vepudu easily at home. perfect for serving with steaming rice, roti, or Neer dosa.

Prep Time10

Cook Time25

Total Time35

Course: Main

Cuisine: Indian

Servings:

Calories: 414kcal

Author: Preeti Nayak

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.
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Nutrition