A dry chicken recipe popularly known as kodi vepudu or chicken vepudu in Andhra restaurants is quite a common dish that is prepared in most Andhra homes.
RECIPE
Ingredients:
- Chicken – 750 g (use chicken thigh pieces with or without bones, cut into bite size pieces)
- Red onion – 1 no. (grind into paste)
- Ginger and Garlic paste – 1 tsp each
- Chilli powder – 2 – 3 tsp
- Kashmiri chilli powder – 1 tsp
- Turmeric – 1/2 tsp
- Salt to taste
- Onion – 2 no. (sliced finely, brown ones)
- Green chillies – 6 no. (sliced round)
- Salt to taste
- Oil – 5 tbsp
Masala to powder:
- Coriander seeds – 3 tsp
- Whole cloves – 5 no.
- Cardamom – 5 no.
- Cinnamon stick – 5 in
- Black peppers – 1 tsp
- Coriander leaves – handful (chopped finely)
- Mint leaves – handful (chopped finely)
PROCESS:
- Fry “masala to powder” in a tsp of ghee, until roasts well and powder.
- Mix ingredients 2 to 7 together with the chicken; cook covered in a utensil until pieces are cooked.
- Heat a flat deep non-stick pan with oil on medium heat, when it is hot, add green chillies first, fry little.
- Add sliced onion and fry until golden color.e chilly and onion in the pan.
- Now fry until all the water is evaporated and masala sticks to the chicken. Check for seasoning.
- Add “masala powder”, mix well and switch off the gas. Serve hot with rice or roti.
