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.
2petalsStar Aniseuse just half of one whole star anise
1teaspoonBlack Peppercorn
1tspCumin seeds
To saute & cook
3tablespoonOil
1teaspoonGhee
1cupOnion
3eachGreen Chili
1teaspoonGinger Garlic paste
1/4teaspoonTurmeric powder
1tablespoonCoriander powder
1teaspoonGuntur Red Chili powderpreferred
1teaspoonSalt
5leavesCurry leaves
2tablespoonCoriander 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!