Andhra Chicken Fry | Chicken Recipe | Chicken Vepudu | Spicy Chicken Fry | Dry Chicken Recipe

Andhra Chicken Fry | Chicken Recipes | Chicken Vepudu | Spicy Chicken Fry | Dry Chicken Recipe

Andhra Style Chicken Fry is a nice and quick to make chicken side dish that can be best served with Rasam or Sambar rice of South Indian style. The ground masala powder used in this recipe is the key ingredient to get all the flavours right. So why wait, just right away watch the video and try the recipe.

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Prep Time: 10 mins
Cook Time: 30 mins
Servings: 5

Ingredients

To Make Chicken Marinate

Chicken - 1 Kg
Salt - 1 Tsp
Turmeric Powder - 1/2 Tsp
Red Chilli Powder - 4 Tsp

To Make Masala Powder

Coriander Seeds - 1 1/2 Tbsp
Cumin Seeds - 1 Tsp
Fennel Seeds - 1 Tsp
Peppercorns - 1 Tsp
Cardamom - 3 Nos
Cloves - 4 Nos
Cinnamon
Red Chilli - 6 Nos
Kashmiri Red Chilli - 4 Nos

To make Chicken Fry

Oil - 4tbsp
Onion - 4 Nos
Green Chilli - 2 Nos
Curry Leaves
Ginger Garlic Paste - 2 Tsp
Ground Masala - 2 Tbsp
Salt - 1 Tsp
Curry Leaves
Coriander Leaves

Method:

1. Take chicken with bone, salt, turmeric powder and red chili powder in a large bowl.
2. Mix it all well and marinate the chicken for 15 mins.
3. Add coriander seeds, cumin seeds, fennel seeds, peppercorns, cardamom, cloves, cinnamon, red chilies and Kashmiri red chilies to a pan.
4. Dry roast until they release nice aroma.
5. Turn off the stove and let them cool down.
6. Transfer them to a mixer jar and grind into a fine powder.
7. Pour oil in a pan, add onions and green chilies. Saute until the onions turn golden brown in colour.
8. Add curry leaves, mix and add the marinated chicken.
9. Add the ginger garlic paste, mix well and cook for 5 mins to make sure the chicken is not pink anymore.
10. Add 2 tbsp of the ground masala powder and cook for 5 more mins.
11. Add the remaining ground masala powder after 5 mins. Mix and add salt.
12. Mix it all well and cook for 10 mins on low flame.
13. Add the curry leaves and chopped coriander. Give it a quick mix.
14. Andhra style Chicken Fry is ready to be served.

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