Andhra chicken fry – Kodi Vepudu recipe


1 to 2 tbsp oil, 1 to 2 spring curry leaves, 2 to 3 green chillies slit or chopped, ½ tsp pepper powder (adjust as desired), 12 cashew nuts powdered finely

For marination :

½ kg chicken (bone - in or boneless), 1 ½ tbsp lemon juice, ¼ tsp turmeric, 1 tbsp red chilli powder, 2 large onions (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.

For Garam masala powder :

2 tbsp 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)


Preparation for chicken fry :

  1. Make a fine powder of the ingredients mentioned for garam masala.
  2. Marinate the chicken with ingredients mentioned under marination along with 2 tbsp, water and garam masala. Set aside for 15 mins
  3. 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.
  4. Once cooked, set aside for sometime. This gives the best taste to the chicken fry.

Making chicken fry :

  1. Heat oil in a pan. Add curry leaves and green chillies.
  2. Fry till the leaves turn crisp and aromatic.
  3. Add the cooked chicken along with the stock..
  4. Fry on a high flame till all the gravy is absorbed by the chicken.
  5. Add the cashew powder and pepper powder
  6. 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.
  7. Garnish chicken fry with fresh chopped coriander leaves.