If you are visiting Andhra Pradesh, one dish that you should definitely taste at any Andhra household is the Chicken Fry or ‘Kodi Vepudu‘ as they say locally. The Andhra Chicken Fry is a spicy Chicken dish that goes well with a couple of drinks or rice or just as a snack.
This is a traditional Andhra dish passed on from generations and a visit to Grandma’s house will have this prepared the first day itself. The Andhra Chicken Fry is Chicken cubes (with bones) is marinated in Onion paste, home made Garam masala, turmeric and chilli powder. This is fried with crispy Curry leaves and green chillies to give an aromatic flavor to the dish,
Check out our easy-to-cook recipe below.
Andhra Chicken Fry
- Frying Pan (Kadai)
- 2 tbsp Coriander Seeds
- 2 inch Cinnamon sticks
- 8 Nos. Cloves
- 4 Nos. Green Cardamom
- ½ teaspoon Cumin Seeds
- ¼ teaspoon Fennel Seeds
- ½ Kg Chicken cut into medium pieces
- 1½ tbsp Lemon Juice
- ¼ teaspoon Turmeric Powder
- 1 tbsp Red Chilli Powder
- 1 No. Onion (cut and ground in Blender in a coarse way)
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Ghee
- 1 teaspoon Salt (or adjust as per taste)
- 1 tbsp Coriander Leaves (finely chopped)
- 2 tbsp Oil
- 2 sprigs Curry Leaves
- 2 Nos. Green Chillies slit vertically
- ½ teaspoon Pepper Powder
- 14 Nos. Cashew Nuts (powdered)
- Dry Roast all the spices listed under "Garam Masala" on a low flame until a nice aroma rises up.
- Allow the roasted spices to cool and then blend them in a Blender to a fine powder.
- Take the Chicken in a bowl and add all the ingredients listed under "Chicken Marination".
- Add the Garam Masala prepared in the earlier step.
- Mix everything well so that the chicken pieces are coated well with the spices and ingredients.
- Cover and marinate for 30 minutes.
Frying the Marinated Chicken.
- Heat a Frying Pan on a low flame.
- Add the Marinated Chicken on the Frying Pan until the Chicken is cooked well. Keep turning occasionally. You don't need to add any oil as we have already added Ghee to the marination.
- Turn off the stove once the chicken is cooked and keep it aside.
- Heat the Frying Pan and heat 2 tbsp of Oil.
- Add the Curry Leaves and the slit Green Chillies and sauté until the Curry leaves turn crisp and roasted. They will give out a nice aroma at this stage.
- Add the cooked Chicken and sauté well on a high flame. Any water should evaporate and you should be left with a dry gravy on the chicken pieces.
- Add the Cashew Nut powder and the Pepper Powder and mix well.
- Stir fry for 4 minutes and the dry gravy should be coated on the Chicken pieces pretty well.
- Turn off the stove and garnish with chopped coriander and some cashew.
- Serve hot with steamed rice or rotis.