Sunday, April 27, 2008

Kodi Vepudu/ Andhra Chicken Fry


Chicken - 750 g (use chicken thigh pieces with bones, cut into bite size pieces)
Red onion - 1 no. (grind into paste)
Ginger and Garlic paste - 1 tsp each
Chilli powder - 2 - 3 tsp
Kashmiri chilli powder - 1 tsp
Turmeric - 1/2 tsp
Salt to taste

Mix these together, cook in a daaka/ utensil with 1/4 th cup water, until pieces are cooked.

Onion - 2 no. (sliced finely, brown ones)
Green chillies - 6 no. (sliced round)
Salt to taste
Oil - 5 tbsp

Masala Powder:

Coriander seeds - 3 tsp
Whole cloves - 5 no.
Cardamom - 5 no.
Cinnamon stick - 5 in
Black peppers - 1 tsp

Fry these in tsp of ghee, until roasts well and powder.


Coriander leaves - handful (chopped finely)
Mint leaves - handful
(chopped finely)


1) Heat a flat deep non-stick pan with oil on medium heat, when it is hot add green chillies first, fry.

2) Add sliced onion and fry until golden color. keep mixing (otherwise onions become darker).

3) Add cooked chicken along with gravy it may have. Now mix these and fry until all the water is evaporated and sticks to the chicken. Check for seasoning.

4) Add masala powder and garnishing stuff, mix well and switch off.

Serving suggestions:

Serve with Kodi Kura, Charu or Rasam, Rice and Yoghurt.

Serve with Kodi Kura, Mutton Pulav or Ghee Rice and Raita.


You have to keep stirring while cooking, to get even frying.

© 2008 by Rajani Rayudu