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.



  1. Chicken – 750 g (use chicken thigh pieces with or without bones, cut into bite size pieces)
  2. Red onion – 1 no. (grind into paste)
  3. Ginger and Garlic paste – 1 tsp each
  4. Chilli powder – 2 – 3 tsp
  5. Kashmiri chilli powder – 1 tsp
  6. Turmeric – 1/2 tsp
  7. Salt to taste
  8. Onion – 2 no. (sliced finely, brown ones)
  9. Green chillies – 6 no. (sliced round)
  10. Salt to taste
  11. 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)


  1. Fry “masala to powder” in a tsp of ghee, until roasts well and powder.
  2. Mix ingredients 2 to 7 together with the chicken; cook covered in a utensil until pieces are cooked.
  3. Heat a flat deep non-stick pan with oil on medium heat, when it is hot, add green chillies first, fry little.
  4. Add sliced onion and fry until golden color.e chilly and onion in the pan.
  5. Now fry until all the water is evaporated and masala sticks to the chicken. Check for seasoning.
  6. Add “masala powder”, mix well and switch off the gas. Serve hot with rice or roti.

About Bohemian Chef

Father to a lovely daughter, chef and traveller. Cooking is my passion and it has taken me places. Different cuisines and cultures have deeply inspired the stories I tell and the food I cook. This diary is a way of sharing those experiences about the food and travel journeys that touched my heart.

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