Andhra Chicken Fry (My Style)

Andhra Chicken Fry is also known as Chicken Vepudu or Kodi Vepudu which is a very common dish prepared in Andhra homes. This dish is prepared in different styles and tastes great. This is a very tasty and flavorful side dish served with rice, rotis or chapathis. This is a fry dish in my version and tastes delicious and cannot stop to ask more. Do try this recipe and enjoy :)

Ingredients:

For marination and cooking:

Chicken - 500 gms (with bone or boneless)

Turmeric powder - ½ tsp

Kashmiri chilli powder - 2 tbsp

Corriender powder - 2 tsp

Jeera Powder - ½ tsp

Ginger paste - 1 tsp

Garlic paste - 1 tsp

Black pepper powder - 1 tsp

Vinegar - 1 tsp

Fresh corriender leaf - ½ cup

Salt - to taste

Oil - for cooking the marinated chicken

For cooking :

Onions - 2 large (sliced)

Green chillies - 6 nos (slit into half)

Mustard seeds - 1 tsp

Dry red chillies - 6 nos

Black pepper powder - 1 tbsp

Curry leaves - 12 - strings

Oil - 4 tbsp ( 2 tbsp for frying + 2 tbsp for cooking)

Preparation:

- Marinate chicken with turmeric, kashmiri chilli, corriender, jeera powder, pepper powder, ginger garlic paste, fresh corriender, vinegar and salt  for at least 30 minutes.

- In a pan, heat 1 tbsp of oil and fry the sliced onions till golden brown in color and keep aside to cool. Once cooled crush the onions and keep aside.

- In another pan or kadai, heat 2 tbsp of oil, add the marinated chicken and let cook with lid on till chicken is cooked, tender and dry. Once done keep aside.

- Heat 2 tbsp of oil in the onion fried pan, splutter mustard seeds, dry red chillies, curry leaves, green chillies and fry for a minute. Now add the cooked chicken, black pepper powder, fried and crushed onions and fry well till all the masala is well coated with the chicken for 3 minutes.

- Once done garnish with curry leaves and serve with Chapatis, Rotis and also as a side dish with Rice.

Note:

- This is a very spicy fry dish. Adjust salt and spice as per taste.

- No water is added to the chicken for cooking. The chicken is cooked in oil with lid on.