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Andhra Chicken Fry

Mar 30th, 2009 | By | Category: All Recipes, Chicken Recipes, Non-Veg Recipes


Andhra Chicken Fry ~ kodi vepudu

Andhra Chicken Fry ~ kodi vepudu

 Andhra Chicken Fry

A hot and spicy chicken stir fry dish from andhra, that tastes amazing with sambhar, rasam or just a simple dal. Its so easy to cook. Here’s how we do it:


½ kg chicken (wash and cut into bite size pieces)

2 tomatoes (Pureed)

Ginger & Garlic Paste – 1 ½ tsp

Turmeric powder – ¼ tsp

Chilli powder – 2 tsps

Salt to taste

1 tsp cooking oil

For the masala

4 cloves (lavangalu)

4 pepper corns (miriyalu)

2 elaichi

¼ tsp cumin seeds (jeera)

¼ tsp of coriander seeds (dhaniyalu)

1 inch cinnamon stich (dalchini)

1 tbsp poppy seeds

1 tbsp cashew nuts (roasted with ¼  tsp of oil)


3 tbsps cooking oil

Curry leaves – 8 to 10

3 Green chilies (slit into halves)

2 medium onions (about 2 cups of chopped or sliced lengthwise)

Coriander leaves – 2 tbsps finely chopped (for garnish)

How to:

  • In a bowl, mix the washed chicken pieces with tomato puree, ginger & garlic paste, salt, turmeric powder, chilli powder, 1 tsp of oil. Set it aside for about 5 mts.
  • In a sauce pan, add the chicken mixture, 2 cups of water and cook till all the water evaporates and the chicken pieces turn soft. (about 15-20 mts). Set aside.
  • While the chicken cooks, heat a skillet, and on low flame roast the masala ingredients (except cashews) till the flavors come out. (about 2 – 3 mts). Turn off the flame and let it cool. Grind to a fine powder along with roasted cashews.
  • Heat 3 tbsps of oil in a kadhai, throw in the curry leaves and green chillies and saute for few seconds. Add chopped/sliced onions and fry till the onions turn soft golden brown.
  • Add the cooked chicken pieces, and fry on medium heat for about 5 to 8 mts.Reduce the flame to medium.
  • Add half the ground masala powder (adjust) and adjust salt, chilli powder.
  • Garnish with freshly chopped coriander and serve hot with steamed rice, rasam or pappu charu

Note: Store the left over masala powder in an airtight container for later use.

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  1. The Recipe is awesome…We tried it today and liked it

  2. This recipe turned out to be very delicious. The masala develops more flavor the next day. For people of Bangalore, this tastes about 80% like the chicken fry from Annapurna Restaurant in Gandhinagar

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