Kodi Leta Vepudu

1. 1
   prep · ~15 min

   Marinate the chicken.

   1.In a large bowl, add the chicken pieces, red chili powder, turmeric powder, black pepper powder, coriander powder, cumin powder, and 1 pinch of salt.

   2.Add 1 tablespoon of lemon juice and mix well, coating every piece evenly.

   3.Cover and set aside for 15 minutes to let the flavors penetrate.

   TIPBone-in chicken stays juicy during the slow fry; don't substitute boneless or it will dry out.
2. 2
   fry · ~8 min

   Sear the chicken.

   1.Heat the oil in a heavy-bottomed pan over medium-high heat.

   2.Place the marinated chicken pieces in a single layer without crowding.

   3.Sear for 2-3 minutes on each side until the pieces develop a deep reddish-brown crust.

   4.Remove the chicken pieces and set them aside on a plate.

   TIPGetting a good sear locks in the juices and builds the base flavor for the whole dish.
3. 3
   saute · ~9 min

   Caramelize the onions.

   1.In the same pan, add 1 tablespoon of ghee and let it melt over medium heat.

   2.Add the sliced onions and a pinch of salt to help them sweat.

   3.Sauté for 7-8 minutes, stirring occasionally, until the onions turn deep golden brown.

   TIPTake your time here. Deeply caramelized onions form the rich, savory backbone of this dish.
4. 4
   saute · ~3 min

   Bloom the aromatics and spices.

   1.Add the ginger-garlic paste to the onions and sauté for 1 minute until the raw smell disappears.

   2.Add the slit green chilies and curry leaves. Stir for 30 seconds until fragrant.

   3.Add the remaining red chili powder if you want extra heat, plus a splash of water to prevent burning.

   4.Cook for 1 minute until the ghee separates slightly from the masala.
5. 5
   simmer · ~20 min

   Cook the chicken in the masala.

   1.Return the seared chicken pieces to the pan along with any juices collected on the plate.

   2.Stir well so every piece is coated in the onion-spice masala.

   3.Add ½ cup of water, cover with a tight lid, and reduce the heat to low.

   4.Simmer for 15-20 minutes, stirring once or twice, until the chicken is cooked through and tender.

   TIPThe chicken will release its own juices as it cooks. If the pan dries out before the chicken is tender, add a splash more water.
6. 6
   fry · ~7 min

   Fry until dry and roasted.

   1.Remove the lid and increase the heat to high.

   2.Add the remaining 1 tablespoon of ghee around the edges of the pan.

   3.Stir-fry continuously for 5-7 minutes, scraping the bottom of the pan.

   4.Cook until all the moisture evaporates and the masala is dark, dry, and clinging to the chicken pieces.

   5.Sprinkle the garam masala and a pinch of freshly ground black pepper. Toss well.

   TIPThe final high-heat fry is crucial — it intensifies the flavors and gives the dish its signature roasted, 'vepudu' texture.
7. 7
   garnish

   Finish with lemon and coriander.

   1.Turn off the heat.

   2.Squeeze the remaining 1 tablespoon of lemon juice over the chicken.

   3.Garnish with chopped coriander leaves and toss gently.
8. 8
   serve

   Serve hot.

   Transfer to a serving bowl. Serve immediately with steamed rice and a side of onion wedges.

   TIPLet the chicken rest for 2 minutes off the heat so the juices settle back into the meat.

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