Andhra chicken fry recipe – A dry chicken recipe popularly known as kodi vepudu or chicken vepudu in Andhra restaurants. In this post I have shared 2 methods to make restaurant style chicken fry. The first one is a stir fry and the other deep fry.
The first one is quite a common dish that is prepared in most Andhra homes. There could be many variations of preparing this dish based on the region. You can find the recipe 2 towards the end of this post.
I have tasted many variety of chicken fry (vepudu) among our friends, extended families and restaurants. But one recipe that won my heart was, a vepudu that’s served in Sankranti Restaurant in Singapore.
We also get to see a chicken fry biryani on their menu, that is unique, rich, hot spicy & delicious. Some of the chicken dishes served there are worth to praise.
After enjoying this dish for years, I had to ask them about how it is actually made. A little here and a little there lead me to this mouth-watering and super addictive hot chicken vepudu.
This Andhra chicken fry recipe is a winner for the simplicity and taste. If you have a crowd for a meal this is super easy to make. There were days when I made 2 kgs of this dish all alone without any help and it tasted the best always.
If you are a biryani lover, you can also try this kodi vepudu biryani made on the same lines.
For more chicken fry recipes, do check
Guntur chicken fry
Garlic chicken fry
Chicken majestic
KFC style fried chicken
You may also like to check these 70 chicken recipes
Recipe 1
Andhra chicken fry recipe, restaurant style kodi vepudu
Chicken fry
Ingredients (1 cup = 240ml )
- 1 to 2 tbsp oil
- 1 to 2 sprig curry leaves
- 2 to 3 green chilies slit or chopped
- ½ tsp pepper powder (adjust as desired)
- 12 cashew nuts powdered finely
Marination for chicken fry
- ½ kg chicken (bone-in or boneless)
- 1 ½ tbsps Lemon juice
- ¼ tsp turmeric
- 1 tbsp red chili powder
- 1 large onion (or 2 medium, coarsely pulsed in mixer)
- 1 tbsp ginger garlic paste
- 1 tbsp ghee solid (use 2 tbsp if melted)
- Salt to taste
- 1 tbsp Coriander leaves chopped finely
Garam masala powder
- 2 tbsps Coriander seeds or daniya
- 2 inch Cinnamon or dalchini
- 8 Cloves or laung
- 4 green cardamom or elachi
- ½ tsp Jeera or cumin
- ¼ tsp Fennel seeds or saunf (optional)
How to make the recipe
Preparation for andhra chicken fry
- Dry roast the ingredients mentioned for garam masala on a low flame until aromatic. Cool and make a fine powder.
- Marinate the chicken with ingredients mentioned under marination along with 2 tbsps. water and garam masala. Set aside for 15 mins.
- On a low flame, cook the chicken till it is soft cooked and tender. Little water can be added while cooking if the chicken turns dry. Once cooked, set aside for sometime. This gives the best taste to the chicken fry.
How to make andhra chicken fry
- Heat oil in a pan, add curry leaves and green chilies.
- Fry till the leaves turn crisp and aromatic.
- Add the cooked chicken along with the stock.
- Fry on a high flame till all the gravy is absorbed by the chicken.
- Add the cashew powder and pepper powder.
- Keep stirring well and fry for 3 to 4 mins or till you get a nice aroma of cashews.The gravy should dry up with masala coated over the chicken.
- Garnish chicken fry with fresh chopped coriander leaves.
Video
Video of crispy chicken fry recipe
NUTRITION (estimation only)
If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results. Step by step photos with description available below after the recipe card.
Preparation for andhra chicken fry
1. Dry roast spices mentioned for garam masala on a low flame until aromatic. Cool completely and make a fine powder in a blender. you can skip this if you want to use a ready masala powder.
2. Powder cashews finely in a blender. Set aside in a plate. coarsely crush onion in a blender.
3. Marinate with coarsely crushed onion, ghee, red chili powder, salt, turmeric , lemon juice, ginger garlic paste, garam masala powder, 2 tbsps. water.keep it aside for 15 minutes.
4. Cook it till soft and tender in a low to medium flame, if needed you can add few tbsps. of water while cooking if the chicken doesn’t release enough moisture. When the chicken is cooked well, off the stove.
If you have enough time, you can set this aside for sometime before you temper.
How to make andhra chicken fry recipe (kodi vepudu)
5. Pour oil to a wide pan and heat. Then add sliced chilies and curry leaves fry till leaves turn crisp.
6. Add chicken along with the left over water if any and begin to cook till all the water evaporates .
7. Sprinkle cashew powder and pepper powder evenly all over. continue to fry till you get a nice aroma of the masala and cashews. takes about 3 to 4 minutes.Chicken must look dry with all the masala coated over it.
Enjoy chicken fry or chicken vepudu with rice, tomato rasam and onion raita. You can even enjoy this as a starter. This can also be used to layer in a spicy biryani and make a chicken fry biryani which i shared it recently.
Recipe 2 – chicken fry
Chicken fry recipe with video and step by step photos. Making this crisp fried chicken snack is very very simple and quick. These are good to make anytime and is absolutely a winner when you have friends or guests home. I am sure you will be left with many appreciations.
There are so many ways a chicken fry is made but this one is the simplest made with basic ingredients. This chicken fry recipe yields chicken bites that are crisp from outside and soft and juicy inside.
There is no egg used in this recipe. Curd tenderizes the chicken, keeps it juicy and prevents it from turning hard. This chicken fry is best served hot but keeps crisp for about 30 minutes. You can also prepare them ahead and crisp them in an electric oven.
Ingredients
200 Grams chicken (boneless cubes)
¾ tbsp ginger garlic paste
1 tsp red chilli powder
¾ to 1 tsp garam masala
½ to 1 tsp coriander powder
¼ to ½ tsp pepper powder
10 curry leaves (chopped or replace with any herbs)
¼ to ½ tsp salt (i used 1/2 tsp)
2 tbsp yogurt (thick curd or dahi)
3 tbsp corn flour (corn starch)
oil for deep frying
Preparation
- Add chicken cubes to a mixing bowl. I cubed them to one by one inch size.
- Add garlic ginger paste, garam masala, red chilli powder, coriander powder, salt, pepper powder,curd and curry leaves. You can substitute curry leaves with any of your favorite herbs like mint.
- Add corn flour. To substitute corn flour you can try with rice flour and plain flour in equal quantities.
- Mix everything well.
- Cover and rest for 2 hours. I usually put for 1 hour in the fridge and 1 hour at room temperature. You can also rest it overnight in fridge.
How to make crispy chicken fry
- After the resting time, the marinade turns very thick as the corn starch absorbs moisture. If needed you can sprinkle 1 tbsp water and mix it well. Do not add a lot otherwise the chicken will not be crispy.
- Heat oil in a kadai. When the oil is hot, check by dropping a little amount of the batter to the oil. It has to rise and not sink.
- Drop chicken cubes one by one with a spoon or fork. Make sure the pieces are coated well with batter.
- The oil will bubble up a lot. Fry on a medium heat. Do not disturb the pieces for 1 minute else the batter may come off the chicken.
- Keep stirring and fry until golden and crisp. When the chicken is cooked completely you will see that the bubbles in the oil reduce.
- Remove them to a kitchen tissue.
- Serve chicken fry with fresh cut onion and lemon slices.
Heena Panjabi says
I love all your recipes!! I recently got married and never learnt cooking!! But your recipes and the way you explain makes it fun and easy and my husband loves the food 😍!!
This is my favourite recipe and I have sent it to all my friends to try. Also I want to thank you. I remember I was using the wrong quantity of onion and I sent you a picture on Facebook and you instantly replied!!
Also my mother used to always say learn cooking learn cooking but I never did. The other day I sent her this recipe and told her to try it!! My parents loved it infact my dad called me saying how proud he was and thanked me for giving mom a new chicken recipe as he was bored of my moms chicken recipes. 😊
I owe it all to you! Thank you! And keep your passion alive! Your an amazing cook!
swasthi says
Hello Heena,
Thank you so much for this lovely note! I enjoyed reading it! Glad to know the recipes are helping. Thanks again. Hope you enjoy many more recipes from here.
🙂
Anushka says
Lovely recipe. Everyone loved it. Thank you:)
swasthi says
Welcome Anushka
Saachi says
You are a genius swasthi!the recipe is amazing! everyone loved and it’s so easy to make! thank you so much ☺️🙏every time I am confused about what to make quickly and at the same time equally tasty i read your recipes☺️ and I am never disappointed!
swasthi says
Hi Saachi,
You are welcome! Thank you so much! Glad your food turns out good. Thanks again
🙂
Swati says
Hi Swasthi
I love your recipes esp dry aalo gobhi but this one looks like written in a hurry.
recipe one says cook chicken.
Cook with what ? Oil ? Water? Or dry roast ?
Also steps say add stock.
Obviously is chicken stock but not mentioned in ingredients list.
Please clarify.
Regards
Swati
swasthi says
Hi Swati,
Thank you! Here you don’t need oil or water to cook chicken since ghee is added. Next about chicken stock – it is the moisture that is released from the chicken after cooking. Hope this helps
santhosh kumar says
Hi Swathi, thanks for recipe. I cannot believe we can make such a delicious chicken fry with simple ingredients until I have done myself.
swasthi says
Welcome Santosh,
Glad you liked it. Thanks for the comment.
Shobha says
Amazing, came out perfect the first time and I’m stuck on this for over two years now. Thank you so much for sharing this recipe.
swasthi says
Welcome Shobha,
Glad you liked it. Thank you so much!
Deepti says
I did this today for my husband!! He said it was finger licking good 😄😄 thank you so much for the recipe!! Bookmarking this forever!
swasthi says
Welcome Deepti,
Glad your husband liked it. Thank you so much!
steve taylor says
simply wonderful
swasthi says
Thank you
Nikii says
Hey thanks for the recipe…
swasthi says
You are welcome
deepthi says
And how much garam masala we need to add pls let me know
swasthi says
Hi Deepthi,
Yes you will need to roast the spices for garam masala and use up the entire powder for marination. If using ready made use as needed to suit your taste.
deepthi says
Thank you you😍
deeptmail.com says
No need to roast the garam masala
Suganthi says
The dish came out tasty. Enjoyed eating it. Thanks for the recipe
swasthi says
Welcome Suganthi
Prabhakar says
Very nice taste
Smitha says
Superb taste. But I added some more green chillies to it. Over all nice one. Thank u.
Ajay says
Hello sir,
If to use ready made garam masala, what is the quantity to be used for ½ kg chicken ?
swasthi says
Hi Ajay
It depends on which brand you are using. Try using 1 tsp, if you feel the flavor is not enough, you can add another half to 1 tsp while frying/ sauteeing
Ajay says
Thank you very much ?
Ajay says
Sorry about that rating, by mistake
Sharan says
Hi there, tried this recipe today, turned out really awesome and tasty. Was always scared of Andra dishes, being spicy but this was just perfect. Thanks.
Gayatri shenoy says
Hi Swasthi. I have become an ardent fan of yours. I don’t eat chicken but have tried many of your recipes and they have turned out amazing!! Too delicious!! The whole family just love it!! Thank you so much.
swasthi says
Welcome Gayatri
Very glad to know the recipes worked out. Thanks for writing
🙂
Shubhashini says
Hi swarthy,
I tried this recipe today …it was really very tasty thanks for sharing it
Pradnya says
Hi swasthi,
I made it today and got praises all over. It’s mind-blowing yummy.
Thank God I happen to stumble upon this recipe. It was a hit in my house. I will go through other of ur recipes for sure.
Thank u again.
swasthi says
Hi Pradnya
You are welcome
Glad to know it turned out good.
Thanks for trying and sharing the outcome
ann says
Hi …this looks really scrumptious…i would like to make it for tomorrow lunch…could you please clarify my doubts.should we use coriander seeds or powder ..cashew nut s 12 no’s is splitted cashew nut or whole cashew nut
swasthi says
Hi Ann
Thanks
It is 2 tbsps coriander seeds, if you do not have seeds, you can use about 3/4 to 1 tbsp coriander powder. it is 12 Whole cashew nuts.
Ann says
Dear swasthi, the dish was so scrumptious..my friend couldn’t stop praising me after having it..
annAnn says
Thank you so much
swasthi says
Welcome Ann.
Happy to know it turned out good.
Thanks for the comment
Shobha says
This is a fantastic recipe and my chicken came out excellent! I’m a big fan of Sankranti Singapore’s chicken chilly and their boneless chicken biryani! With this recipe I am all set to make both. Thank you so much and if you have more Sankranti Singapore recipes, please do share.
swasthi says
Welcome Shobha
Glad to know your chicken fry came out good. Thanks for sharing the outcome.. I will try
Shobha says
I would really be over the moon if you could share the Bangalore Nagarjuna restaurant’s Andhra Chilli Chicken recipe, that’s my ultimate favorite. BTW, this kodi vepudu has become a staple weekend dish at my house.
swasthi says
Thanks Shobha
Is this the chilli chicken you have been asking for?