Assalamu’alaikum warahmatullahi wabarakatuh
Andhra Chicken Fry recipe is another chicken dish from the South Indian cuisine. Known for it’s hot spiciness, this dish lives up to it’s reputation. Kodi means chicken and vepudu means fry and hence the other name for andhra chicken fry recipe is kodi vepudu.
For more similar types of recipes, try the following
Made with freshly grounded spices, this will be your go-to recipe on most days. Pretty easy and simple to make, it is a very delicious dish.
As my dad and husband are from Andhra, it is but natural that I make a lot of Andhra style recipes in my home. The Andhra cuisine would naturally be cooked in my home regularly as does the Tamil recipes.
In this Andhra Chicken Fry recipe, we would use the freshly ground spices that are generally used in the Telugu cuisine. Then marinate the chicken with the spices and cook it before frying.
Most of the Andhra dishes are spicy. My husband loves the chilli. Even though I would require a fire engine to douse the fire in my mouth. He would say, the dish could do with little bit more spice.
But since the kids too do not enjoy the hotness. I make the Andhra Chicken Fry recipe little bit less spicy. But if you are a lover of spice, you can always add in more red chilli according to your preference.
I generally make it with boneless cut of chicken. But you can even make it with small pieces of bone in pieces. Or you can even try with mutton or beef.
Let’s get started with the Andhra Chicken Fry Recipe, South Indian Kodi Vepudu
- 500 gms boneless chicken
- 2 tbsp ginger garlic paste
- 2 green chili
- 2 tbsp coriander leaves / cilantro
- 2 tsp cumin seeds
- 1 tsp coriander seeds
- 2 whole dry red chili
- 1 inch stick cinnamon
- 2 cardamom
- 1 cup yogurt
- salt to taste
- 4 tbsp oil
Dry roast the cumin seeds, coriander seeds, whole red chili, cinnamon, cardamom till a nice aroma emanated from it. Allow it to cool completely and make it into a fine powder.
Make a paste with coriander leaves with green chili.
Add this paste, spice powder to the chicken along with salt and yogurt. Mix well and marinate for at least 2 hours or overnight.
Cook this on a pan till all the water is dried up from the chicken and it is cooked.
Heat oil in a pan and fry the chicken pieces till they turn brown in color.
Serve hot garnished with lemon and coriander leaves.
Signing off until next time,
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