• Preeth C.Vijay

Kodi Vepudu/Andhra Chicken Fry

Andhra Chicken fry by default is the spiciest and this recipe is the lip smacking delicious chicken fry you would love to have as an accompaniment with white rice. The masala is ground fresh which gives this dish a perfect aroma and flavor. Kodi Vepudu recipe slightly differs from region to region in Andhra, this recipe here is the Rayalseema Kodi Vepudu, and this is no onion, coconut recipe. The spice level can be adjusted as per your choice, but then let me tell you less spicy Kodi Vepudu is no thrill to the taste buds.

Piping hot rice and Rasam, with Kodi Vepudu as a side is the best combo you would crave for any day. And as you complete your meal, the spice level should hit your ears, leading to a slight runny nose with red cheeks, and that says you are done with the best meal and you can straight way hit bed for a good nap.

The recipe given here is for 500 gms of chicken, double the masala and adjust the spice level as per the quantity you make. Kodi Vepudu is the simple quick chicken fry, all it takes is grinding the fresh masala and the rest of the process is all about cooking the chicken. There is no chopping work left for you.


Chicken 500 gms (Marinate with a teaspoon of lemon juice and salt)

Green chillies 2 slit

Dry red chillies 3 broken

Ginger Garlic paste 1 tablespoon

Curry leaves 1 sprig

Red chilli powder 2 tablespoon

Coriander powder 2 teaspoon

Turmeric powder 1/4 teaspoon

Oil 7 to 8 tablespoon

Salt as needed

For the Masala powder

Coriander seeds 1 tablespoon

Dry Red chillies 4

Cardamom 3

Cinnamon 2 inch piece

Black cardamom 1/2

Nutmeg a pinch (powdered)

Black pepper 1 teaspoon

Star anise 1

Bay leaf 1

Cloves 5

Garlic 8 pods (with skin)

How to Start?

Heat a kadai and add all the ingredients given under " For the Masala powder" except garlic. Keep frying it on low flame until the spices releases its aroma. This would take at least 3 minutes, now add the garlic pods and saute it for a minute. Switch off the flame and keep stirring the spices, so that the garlic gets slightly fried. The heat left in the kadai is enough for it. Let it cool and grind it into a fine powder. Set aside.

Clean and marinate the chicken with lemon juice and salt for 20 minutes.

Heat a kadai, add 7 to 8 tablespoons of oil. Once the oil get hot enough add the slit green chillies and dry red chillies, saute it, add the ginger garlic paste and fry well for a minute. Add the curry leaves and give it a mix.

Now add turmeric powder, coriander powder, red chilli powder and salt. Keep the flame low, so that the masala does not get burnt. Let it fry for a minute until the oil separates. Now add the marinated chicken pieces and fry on high flame for 5 minutes. After 5 minutes, add 2 cups of water, close the kadai or pan with a lid and let it cook on low flame for 15 minutes.

Open the lid, and cook the chicken on high flame until it get dried up with no water left and releases oil. Add the freshly ground masala, and fry on high flame for 2 minutes. Make sure the masala coats well on the chicken and scrap the kadai simultaneously if it sticks on the bottom.

Finally add coriander leaves and curry leaves, and mix well.


Freshly ground masala can be replace with store brought garam masala, but then you should compromise on the authentic taste.

Fry the spices only on low flame.

Deep fry some cashews and add finally for some extra crunch.

Use freshly ground ginger garlic paste.

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