Print

Andhra Chicken Fry Recipe (Spicy Kodi Vepudu)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Andhra Chicken Fry, known as Kodi Vepudu, is a bold and spicy dish from the heart of Andhra Pradesh, India. This dry chicken stir-fry combines juicy chicken with aromatic spices, fried curry leaves, and a hint of ghee for an irresistible flavor. It’s perfect with steamed rice or as a standalone appetizer.

Ingredients

Scale

Main Ingredients

  • 1.5 lbs chicken thighs (bone-in or boneless)
  • 2 tbsp oil or ghee (for richer flavor)
  • 1 tsp cumin seeds
  • 1–2 green chilies (slit lengthwise)
  • 1 sprig curry leaves
  • 10–15 cashews, halved
  • 1 large onion, diced (~2 cups)
  • 1 tsp coriander powder
  • ½ tsp red chili powder (adjust to taste)
  • ½ tsp garam masala (optional)
  • Salt, to taste
  • Fresh cilantro for garnish

For Marination

  • 2 tsp ginger-garlic paste
  • 1½ tsp salt
  • ¼ tsp turmeric powder
  • 1 tsp red chili powder
  • 4 tbsp coconut powder or grated fresh coconut

Optional Tempering

  • 1 tsp ghee or oil
  • 1 sprig curry leaves
  • 2 slit green chilies

Instructions

1. Marinate the Chicken

  1. Clean and cut the chicken into medium-sized pieces.
  2. In a mixing bowl, combine ginger-garlic paste, salt, turmeric, red chili powder, and coconut powder.
  3. Coat the chicken well and let it marinate for at least 30 minutes in the refrigerator.

2. Prepare the Aromatics

  1. Heat oil or ghee in a pan over medium heat.
  2. Add cumin seeds, slit green chilies, curry leaves, and cashews. Fry until the cashews turn golden and aromatic.
  3. Stir in the diced onions with a pinch of salt. Cook until they are soft and golden (about 7 minutes).

3. Cook the Chicken

  1. Add coriander powder and red chili powder to the onion mixture. Sauté for 30 seconds to release their aroma.
  2. Add the marinated chicken and mix well to coat it with the spices.
  3. Cover and cook on medium-low heat for 15 minutes, stirring occasionally to ensure even cooking.

4. Finish the Dish

  1. Uncover the pan and cook over medium-high heat until the moisture evaporates, and the chicken is coated in a thick masala (about 10 minutes). Stir frequently to prevent sticking.
  2. Sprinkle garam masala (if using). Adjust salt and spices as needed.
  3. Garnish with fresh cilantro.

Optional Tempering

If desired, heat 1 tsp ghee in a small pan. Add curry leaves and green chilies, fry for 1-2 minutes, and pour over the cooked chicken for an extra flavor boost.

Notes

Serving Suggestions

  • Pair with steamed rice, rasam, or sambar for a homely South Indian meal.
  • Serve as an appetizer with lemon wedges for added tang.

Tips & Tricks

  • Bone-in chicken enhances the flavor, but boneless works for quicker cooking.
  • Adjust the quantity of red chili powder for a milder or spicier dish.

Storage & Reheating

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in a skillet with a splash of water or ghee to maintain moisture.
  • Freeze cooked chicken for up to 1 month and thaw overnight before reheating.

Find it online: https://indianrecipe.info/andhra-chicken-fry/