Andhra Kodi Vepudu
A fiery Andhra-style chicken fry with onions, curry leaves, black pepper, and warming spices. It cooks down until the masala clings to the chicken, making a bold, deeply savory side for rice or roti.
For 4 servings
- prep · ~5 min
Season the chicken.
1.Place the chicken in a bowl.2.Add turmeric powder, red chili powder, coriander powder, half of the salt, and lemon juice.3.Rub well so the spices coat the chicken evenly.TIPSmall bone-in pieces cook faster and hold the masala better. - rest · ~15 min
Rest the chicken.
Set the seasoned chicken aside for 15 minutes while you slice the onions and chilies.
- temper · ~1 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds and curry leaves.4.Stir for a few seconds until fragrant.TIPKeep the heat medium so the seeds crackle without burning. - saute · ~7 min
Cook the onions and chilies.
1.Add sliced onion and green chili to the pan.2.Cook until the onions soften and turn light golden.3.Add ginger-garlic paste and cook until the raw smell disappears. - saute · ~6 min
Add the chicken and sear it.
Add the rested chicken to the pan and cook on medium-high heat for 5 to 6 minutes, stirring often, until the pieces lose their raw color and the masala starts sticking to them.
- simmer · ~20 min
Cook the chicken until tender.
Add water and the remaining salt, mix well, then cover and cook on low heat until the chicken is tender and almost all the moisture has cooked off.
TIPStir once or twice so the masala does not catch at the bottom. - saute · ~5 min
Finish the fry.
Uncover the pan, add garam masala and crushed black pepper, and cook for 4 to 5 minutes until the masala turns semi-dry and clings to the chicken.
TIPThis final fry gives kodi vepudu its deep flavor, so do not rush it. - garnish
Garnish with coriander leaves.
- serve
Serve hot.
Serve Andhra Kodi Vepudu hot with plain rice, rasam rice, or roti.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a wide, heavy pan so the chicken fries instead of steaming once the water reduces.
- 2Slice the onions thinly and cook them to light golden; undercooked onions make the fry taste harsh and watery.
- 3Do not skip the 15-minute rest after seasoning, because the lemon and spices start flavoring the chicken before it hits the pan.
- 4Add the crushed black pepper only at the end to keep its sharp Andhra-style heat and aroma.
- 5If the masala starts catching while simmering, sprinkle a spoon or two of water rather than adding a large splash.
- 6For the best semi-dry finish, keep stirring in the last few minutes until the oil lightly separates and coats the chicken.
- 7This fry reheats well; warm it uncovered on low heat so the masala tightens back onto the chicken.
Adapt it for your goals.
Extra-spicy
Increase green chilies and black pepper for a sharper Andhra heat that suits spice lovers.
dry roast styleDry-roast style
Cook a few extra minutes after the water evaporates for a drier, roastier chicken fry that pairs especially well with rasam rice.
bonelessBoneless
Use boneless thigh pieces for quicker cooking and easier serving, while still keeping the fry juicy.
low oilLow-oil
Reduce the oil slightly and use a good heavy pan; the dish will be less glossy but still flavorful if you fry patiently.
Why this is on our healthy list.
Protein-Rich Main
Chicken makes this dish filling and satisfying, helping turn a small portion into a substantial meal.
Aromatic Spice Benefits
Ginger, garlic, black pepper, cumin, and turmeric bring flavor depth along with traditional digestive and warming qualities.
Lower-Gravy Option
Because it cooks down to a semi-dry fry rather than a rich cream-based curry, the dish stays bold without heavy dairy.
Frequently asked questions
Yes. Boneless thigh works best; reduce the covered cooking time and fry gently at the end so the pieces do not dry out.
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