Kodi vepudu | How to make Andhra chicken fry

Kodi vepudu is a delicious spicy Andhra chicken fry made with a special vepudu masala and served with hot steamed rice. Let us see how to make this easy chicken vepudu recipe with stepwise pictures and a video.

Andhra recipes are popular for the unique heat and taste they provide. The deliciousness comes from the variety of local Indian spices and seasonings. Being a spicy food lover’s family I make Hyderabadi style chicken and fish recipes quite often in my home.

If you are a lover of Andhra food like us, you may like to see the following recipes from my blog.

Andhra Kodi Kura(Chicken gravy)

Nellore chepala pulusu(Fish curry)

Gutti vankaya Kura(Brinjal gravy)

Mirchi ka salan

Mirch pakora(Milagai bajji)

Serving and cooking suggestions for Andhra style chicken:

• This Hyderabad chicken fry is a dry recipe perfectly suitable for plain hot rice. Also, a good match for Bisibelebath and even goes well with chapattis.
• Further to enhance the flavor of this Kodi vepudu, I use oil and ghee combination to cook. You are free to use either oil or ghee or a combination like I do.
• In addition, we use a little bit of dry coconut and cashews to bring the creamy texture to the chicken vepudu. You can use fresh coconut in place of dry coconut if you don’t have and fry an extra few minutes to lose the moisture.
• Also, I would like to insist that the masala paste should be added only after the chicken pieces are cooked.

How to cook chicken properly:

• Use chicken with bones to get the best chicken fry and cook atleast ten minutes on low heat in a covered pan before adding the masala.
• Adjust the cooking time if you use boneless chicken. Moreover, try to cook chicken without water and only with its own juice and oil steam. It is possible if we use small to medium size pieces. For large or uncut chicken cook covered in medium heat masala base for the first few minutes and add required water.
• This Hyderabadi style chicken fry is cooked without water. Please see the stepwise images or the video here to get a better understanding.

Watch the video in the recipe card and please subscribe if you like to see more recipe videos from my channel.

Kodi vepudu | How to make Andhra chicken fry

Sangskitchen

Kodi vepudu is a delicious spicy Andhra chicken fry made with a special vepudu masala and served with hot steamed rice.

4.85 from 13 votes

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Appetizer, Chicken, Side Dish

Cuisine Andhra, Indian

Servings 4

Calories 300 kcal

Ingredients

  

1x2x3x

Ingredients:

• 500 g Chicken with bones

To marinate:

• 1 tsp gg paste
• ¾ tsp salt
• ¼ tsp turmeric powder
• ½ tsp chilli powder
• 1 tbsp lemon juice

To make vepudu(fry) masala:

• 1 tbsp oil
• 2 cardamom
• 1 cinnamon
• 2 cloves
• 1 star anise
• 2 tsp Coriander seeds
• ¾ tsp Whole peppercorns
• 6 Red chillies
• 10 cashews
• 2 tsp dry coconut

Other ingredients:

• 2 tsp oil
• 1 tsp ghee
• 1 cup chopped onions
• Curry leaves
• 1 tsp salt
• 1 green chilli optional to garnish

Instructions

 

Preparation:

How to marinate the chicken:

• Clean chicken pieces with bones and do marination.
• To marinate add a tsp of ginger garlic paste and 3/4th tsp of salt.
• Also, add 1/4 tsp of turmeric powder and 1/2 tsp of chilli powder.
• Next, add a tablespoon of lemon juice and mix everything.
• Keep this marination aside for a minimum 15mins to 30mins.

Recipe:

How to make the vepudu masala:

• Heat a tbsp of oil in a frying pan and add the whole spices cardamom, cloves, cinnamon and star anise.
• Let them fry for 30 seconds to get a nice aroma.
• Add 2 tsp coriander seeds and 1/2 tsp whole black peppercorns.
• Saute till the peppercorns pop one by one and add 6 red chillies.
• Roast chillies for few seconds and add few cashews. Cashews are optional ingredients for extra delicious taste. I added around ten broken cashew nuts.
• Fry them until they get light brown and finally add dry coconut (grated or pieces).
• Roast all these for one more minute and switch off. If you don't have dry coconut use one tsp of freshly grated coconut in place of dry coconut and roast until coconut gets browned effect.
• Switch off and let the mixture cool down for a few minutes. Grind into a coarse paste by adding little water. Set aside this vepudu masala.
• You can store this in fridge and use up to two weeks in Kodi Kura, Brinjal vepudu and potato curry recipes.

How to make the Kodi vepudu:

• In another flat pan, heat oil and ghee together.
• Add a cup of onions and curry leaves and saute well.
• Fry onions until they get the nice translucent stage and add the needed salt & marinated chicken. Please keep in mind that we added salt in the marination as well.
• Let the chicken pieces cook on the bottom sides for four to six minutes. Be watchful not to burn the sides of the chicken pieces in contact with the pan.
• Flip or stir the pieces and cook all the sides of the chicken by covering the pan with a lid. Chicken with bone pieces takes altogether ten to twelve minutes to cook well. Incase of boneless chicken we can reduce the cooking time to just six to eight minutes.
• No need to add water, the chicken gets cooked on its own water and the hot steam produced by covering the pan.
• Now add the ground vepudu masala paste and mix well.
• Let the masala coat properly on the chicken and cover with the lid again.
• Reduce the heat to simmer and cook for five more minutes to let the Kodi absorb the spices.
• Since we add cashews and dry coconut in the ground masala, the masala tends to stick to the pan. Hence reduce the heat well to the lower side and stir once or twice as needed.
• Switch off and serve this chicken vepudu with hot steamed rice and ghee.

Video

Notes

Tips:
1) To get juicy and flavorful chicken fry, use chicken pieces with bones.
2) This Kodi vepudu is a bit spicy recipe and you can always adjust the quantities of pepper and red chillies to suit your needs.

Nutrition

Calories: 300kcal

Keyword Andhra Kodi fry, Andhra non-veg recipes, Andhra spicy chicken recipe, Hyderabadi chicken fry, kodi vepudu, Spicy chicken dry

Tried this recipe?Let us know how it was!

Preparation:

How to marinate the chicken:

• Clean chicken pieces with bones and do marination.
• To marinate add a tsp of ginger garlic paste and 3/4th tsp of salt.

• Also, add 1/4 tsp of turmeric powder and 1/2 tsp of chilli powder.

• Next, add a tablespoon of lemon juice and mix everything.

• Keep this marination aside for a minimum 15mins to 30mins.

Recipe:

How to make the vepudu masala:

• Heat a tbsp of oil in a frying pan and add the whole spices cardamom, cloves, cinnamon and star anise.

• Let them fry for 30 seconds to get a nice aroma. Add 2 tsp coriander seeds and 1/2 tsp whole black peppercorns.
• Saute till the peppercorns pop one by one and add 6 red chillies. Roast chillies for few seconds and add few cashews. Cashew is an optional ingredient for extra delicious taste and you are free to omit and Chicken vepudu will still taste delicious. I added around ten broken cashew nuts.
• Fry them until they get light brown and finally add dry coconut (grated or pieces). Roast all these for one more minute and switch off. If you don’t have dry coconut use one tsp of freshly grated coconut in place of dry coconut and roast until coconut gets browned effect.
• Switch off and let the mixture cool down for a few minutes. Grind into a coarse paste by adding little water. Set aside this vepudu masala.

• You can store this in the fridge and use up to two weeks in Kodi Kura, Brinjal vepudu and potato curry recipes.

How to make the spicy Kodi vepudu:

• In another flat pan, heat oil and ghee together.

• Add a cup of onions and curry leaves and saute well.

• Fry onions until they get the nice translucent stage and add the needed salt & marinated chicken. Please keep in mind that we added salt to the marination as well.

• Let the chicken pieces cook on the bottom sides for four to six minutes. Be watchful not to burn the sides of the chicken pieces in contact with the pan.

• Flip or stir the pieces and cook all the sides of the chicken by covering the pan with a lid. Chicken with bone pieces takes altogether ten to twelve minutes to cook well. In the case of boneless chicken, we can reduce the cooking time to just six to eight minutes.

• No need to add water, the chicken gets cooked on its own water and the hot steam produced by covering the pan.
• Now add the ground vepudu masala paste and mix well.

• Let the masala coat properly on the chicken and cover with the lid again.

• Reduce the heat to simmer and cook for five more minutes to let the Kodi absorb the spices.
• Since we add cashews and dry coconut in the ground masala, the masala tends to stick to the pan. Hence reduce the heat well to the lower side and stir once or twice as needed.
• You can garnish this hot Kodi vepudu with a tsp of ghee, curry leaves and a slit green chilli.

• Switch off and serve this chicken vepudu with hot steamed rice and ghee.

Tips:

1) To get juicy and flavorful chicken fry, use chicken pieces with bones.

2) This Kodi vepudu is a bit spicy recipe and you can always adjust the quantities of pepper and red chillies to suit your needs.

Similar delicious chicken recipes:

Chicken ghee roast

Pepper chicken dry

Chicken chukka