Guntur chicken fry made with fresh ground spices – Learn to make spicy guntur chicken with step by step photos. Chicken fry can be as simple as a potato fry and can be made in many ways. Most of the times, it is the fry that gets done at home since the gravy dishes are difficult to finish. I have already posted an Andhra chicken fry recipe in a restaurant style which is mildly spiced, flavorful, simple to prepare and can be prepared even by bachelors. But today’s kodi vepudu recipe in Guntur or Andhra Style is a fiery hot and spicy dish that is deep red in color, as it is prepared with the Guntur red chilies.
I have mentioned what i use, you can adjust the quantities to suit your family’s taste. There is no separate garam masala needed since i have mentioned the spices to powder.
For more chicken recipes, you can check
chicken varuval
chicken roast
pepper chicken
restaurant style chicken fry
How to make Guntur chicken
1. Marinate chicken with all the marination ingredients and set aside for 30 minutes. Cook the chicken till soft. While the chicken cooks, dry roast all the spices.
2. Cool them and powder them. Add coconut and blend.
3. Add garlic and blend. Do not add garlic at step 1.
4. Add oil and heat a pan. Add curry leaves and fry until crisp.
5. Add cooked chicken. Fry till the moisture evaporates.
6. Add ground masala powder. Mix well and fry until the masala gets roasted well and moisture dries up.
7. This is optional. Sprinkle powdered cashews to give a restaurant style taste. Fry for about 2 to 3 minutes.
8. Serve with rice and rasam or as a starter. Guntur chicken is ready.
Related Recipes
Guntur chicken fry
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
To marinate and cook
- Salt to taste
- ¼ cup onions , coarsely crushed
- 1 ½ tsp Lemon juice
- 1 green chili slit
- 1 tsp red chili powder
- 1/8 tsp turmeric
- 1 tbsp ghee melted
- 1 tsp ginger garlic paste
to roast and powder
- 3 to 4 red chilies , guntur (remove the seeds)
- 1 ½ tbsp coriander seeds
- 1 tbsp Desiccated coconut / endu kobbari (optional)
- ¼ tsp cumin / jeera
- 2 green cardamom
- 2 inch cinnamon
- 3 cloves
- 2 garlic cloves
- 4 pepper corn
Instructions
Preparation for guntur chicken
- Marinate chicken with marination ingredients in a pot. Set aside for at least 30 mins.
- Begin to cook on a medium flame until soft and tender.
- If needed can add few tbsp of water. If there is any excess moisture after cooking the chicken just evaporate it by cooking further.
- While the chicken cooks, dry roast the red chilies, coriander, cloves, pepper, cinnamon and cardamoms.
- When they turn fragrant, add cumin and coconut. Cool these and blend all of these together with garlic to a fine powder.
Making guntur chicken
- Heat a wide tawa with ghee or oil. Add curry leaves and fry till crisp. Set aside half for garnish.
- Add the chicken with left over stock if any, on a high flame let the water evaporate.
- Add the ground masala and fry till you get a good aroma. This takes around 8 mins.
- Add the cashew powder and ghee. Mix well and fry for another 2 to 3 mins or till the raw smell goes off. You can taste and check if the masala tastes raw.
- Serve guntur chicken with rice.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
I tried this recipe with Shrimp instead of chicken, it turned out to be awesome.
It is great with chicken too.
Smiles,
Teja
I follow only ur recipes.. U taught me cooking Thanks !!
Welcome Shwetha
So happy to know you follow the blog. Thanks a lot.
🙂
Hi
Recipe is so easy
Cooking marinated chicken means it needs to cooked in oil pan or oven. Can u please make me clear
I’m very poor in non veg cooking
Hi Rehma
Yes it is very easy. You will only need to add the marinated chicken to a pot and cook it until soft. You dont need to add more oil since there is 1 tbsp ghee already in the marinationingredients.
Love u lot
I got very good appreciation from my husband. Thank u
I personally not satisfied with the final color as it is not as bright as yours bcoz my ground masala came dark. Since I m not eating non veg now a days I couldn’t taste it. But finally it came awesome
Welcome and thanks Rehma
So glad to know your husband liked it. The amount or the kind of of red chilies impart the bright color. For this recipe we actually use guntur chilies which also yield the bright red color apart from that heat. If you do not have guntur chilies, then next time, reduce the red chilies to 2 and use little chili powder. Lightly roast the spices, do not over roast. Hope this helps
I used Guntur chilli only but I think I hv over roasted coriander seeds. Next I will take care of it
Recipe came well…loved it
I felt clove content is high..
i used 6 very small cloves. i have updated the recipe to 3 cloves. Thanks for the mention
Just tried out this recipe today…it turned out delicious…thank you for this recipe swasthi…only small deviation i took was add a little extra water to make it a little more gravy…
Welcome Ashish
Iam glad it turned out good. Thanks for the tip to add water to make it a gravy
A tried and tested recipe has to be a hit….loved it.
very easy to understand from your step by step procedures….Chicken looked great.. bookmarked…
wow!! superbly done!! yummmm..
Drooling rite now here, hot and spicy chicken vepudu makes me hungry.
Hi Swasthi, So spicy and flavorul chicken dear…nice click.<br />Have a wonderful weekend 🙂
Wow….wish I could grab one piece to passify my tongue. lol!!
Delicious and flavorful chicken.
so yummy.my fav chicken.mm.
Tempting spicy curry, gr8 click…
Loved the marinade,flavorful chicken fry.
tempting chicken.
Chicken looks spicy and tempting swasti.
Looks so spicy and yummy…