Kodi Vepudu Recipe | Andhra Chicken Fry Recipe | Dry Chicken Fry | How to make Andhra Chicken Fry | How to make Kodi Vepudu | Andhra Kozhi Vepudu | ஆந்திரா ஸ்டைல் சிக்கன் ப்ரை | கோடி வேப்புடு
Spicy Chicken fry from southern Andhra Pradesh made with Guntur Chili powder. Kodi Vepudu ( #chickenfry ) is a dry version of chicken curry that is very spicy and often served as side for hot steamed rice.
Kodi Vepudu | How to make Andhra Chicken Fry
Kodi Vepudu is a lip-smacking super spicy dry version of Andhra style chicken fry. Kodi (chicken) Vepudu (Fry/Varuval) is very popular in most Andhra restaurants often served with steamed rice.
Servings: 4
Ingredients
To marinate
- 1/2 kilogram Chicken with bones
- 1/2 teaspoon Ginger Garlic paste
- 1/4 teaspoon Turmeric powder
- 1/2 teaspoon Salt
- 1 tablespoon Lemon juice or juice of half lemon
- 1 tsp Curry leaves minced (4 to 5 leaves)
To dry roast & grind
- 2 small Cinnamon stick 1 inch size
- 8 each Cloves
- 3 each Green Cardamom
- 2 petals Star Anise use just half of one whole star anise
- 1 teaspoon Black Peppercorn
- 1 tsp Cumin seeds
To saute & cook
- 3 tablespoon Oil
- 1 teaspoon Ghee
- 1 cup Onion
- 3 each Green Chili
- 1 teaspoon Ginger Garlic paste
- 1/4 teaspoon Turmeric powder
- 1 tablespoon Coriander powder
- 1 teaspoon Guntur Red Chili powder preferred
- 1 teaspoon Salt
- 5 leaves Curry leaves
- 2 tablespoon Coriander leaves
Instructions
Marinate
- Take small cut of whole chicken in a large bowl.
- Add ginger garlic paste, turmeric powder, salt, lemon juice and curry leaves.
- Mix well and set aside to marinate for at least 30 minutes.
- Refrigerate if marinating for more than 30 minutes. Marination helps to soak up the flavor and will keep the chicken meat soft and moist while cooking.
To dry roast & grind
- Dry roast all the whole garam masala in a small tadka pan for 2 to 3 minutes until it releases its aroma.
- Le this cool a bit and then transfer to a mixer jar.
- Grind to make a fine powder and set aside.
To saute & cook
- Heat oil and ghee in a pan, preferably an iron kadai or wok.
- Add chopped onion along with green chilies. Saute and cook for 6 to 7 minutes until the onions turn translucent. (You may substitute green chili with dry red chilies, if desired)
- Add ginger garlic paste along with tomatoes and cook until it turns soft.
- Add turmeric powder, coriander powder, guntur red chili powder and salt. Fry until the raw smell goes.
- Now add the marinated chicken along with fresh ground garam masala powder. Mix to coat and saute for few minutes.
- Set the flame to medium level, cover the pan with tight lid and cook for 15 to minutes.
- This is a dry version of chicken fry, do not add any water. The chicken should cook from the water that it releases. This way it will be moist as well full of flavor. If using dark meat like big pieces of leg and thigh portions then the cooking time must be extended for additional 10 minutes. Adjusting the time depending on the size for the meat cut.
- Once the chicken cooks, it will release a little water, keep cooking until all the water is absorbed.
- There are chances for the masala to stick to the pan, scrap the sides of the pan stir often to avoid masala getting burnt out.
- When the masala gets a little and dry, garnish with curry and coriander leaves.
- Turnoff the heat and serve with hot steamed rice and gravy!
Instructions
Marinate
-
Take small cut of whole chicken in a large bowl.
-
Add ginger garlic paste, turmeric powder, salt, lemon juice and curry leaves.
-
Mix well and set aside to marinate for at least 30 minutes.
-
Refrigerate if marinating for more than 30 minutes. Marination helps to soak up the flavor and will keep the chicken meat soft and moist while cooking.
To dry roast & grind
-
Dry roast all the whole garam masala in a small tadka pan for 2 to 3 minutes until it releases its aroma.
-
Le this cool a bit and then transfer to a mixer jar.
-
Grind to make a fine powder and set aside.
To saute & cook
-
Heat oil and ghee in a pan, preferably an iron kadai or wok.
-
Add chopped onion along with green chilies. Saute and cook for 6 to 7 minutes until the onions turn translucent. (You may substitute green chili with dry red chilies, if desired)
-
Add ginger garlic paste along with tomatoes and cook until it turns soft.
-
Add turmeric powder, coriander powder, guntur red chili powder and salt. Fry until the raw smell goes.
-
Now add the marinated chicken along with fresh ground garam masala powder. Mix to coat and saute for few minutes.
-
Set the flame to medium level, cover the pan with tight lid and cook for 15 to minutes.
-
This is a dry version of chicken fry, do not add any water. The chicken should cook from the water that it releases. This way it will be moist as well full of flavor. If using dark meat like big pieces of leg and thigh portions then the cooking time must be extended for additional 10 minutes. Adjusting the time depending on the size for the meat cut.
-
Once the chicken cooks, it will release a little water, keep cooking until all the water is absorbed.
-
There are chances for the masala to stick to the pan, scrap the sides of the pan stir often to avoid masala getting burnt out.
-
When the masala gets a little and dry, garnish with curry and coriander leaves.
-
Turnoff the heat and serve with hot steamed rice and gravy!
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