Andhra chicken fry recipe with step-by-step photos and a video recipe. Chicken fry or Kodi Vepudu is a dry chicken recipe made with chicken roasted in freshly ground spices. This is a spicy chicken fry recipe from Andhra cuisine.
Heavy bottom pan
To marinate the chicken
1kgchicken(chicken with bones)
salt to taste
Whole spices to make garam masala for chicken fry
6dried byadagi red chiliesor Kashmiri red chilies
To make Andhra style chicken fry
2green chiliesnot spicy (Add as per taste)
Marinate the chicken with ginger-garlic paste, salt, turmeric powder and lemon juice. Set it aside for 30 minutes.
For making chicken 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 is ready.
For making chicken fry
Heat 4 tsp 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.
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.
Full recipe: https://theyummydelights.com/andhra-chicken-fry-recipe/