Andhra Chicken Roast | South Indian Chicken Roast Recipe
Andhra Chicken Roast is a spicy, fragrant, and flavourful regional dry chicken dish from the South Indian state of Andhra. It goes well with most of our everyday food. I like to have it with a simple dal/pappu, sambar, rasam, and steamed rice or with flatbread.
This is one of the most indulgent, lip-smacking, and spicy chicken dry dishes I’ve ever had in an Andhra restaurant. I decided to try it at home and this recipe is very close to the restaurant’s taste and texture.
The fiery flavors of this beloved chicken dish will be quick to perk up your meal. Especially if you are a spicy chicken lover, this chicken roast is one of those classic choices that will never let you down.
What is Andhra Chicken roast?
As the name says, the chicken is slow-roasted in its own juices and there is no sauce or gravy.
What makes this restaurant-style Andhra Chicken Roast is the method of cooking. The unique preparation process makes it different from other chicken dry dishes.
Most Indian dishes taste better the next day as the flavors mature over time. It’s the same with Andhra Chicken roast too. Usually, I may a large batch on Sunday and carry the leftover in the lunch box for Monday.
It is also popular as Veyinchina Kodi Iguru or Kodi Vepudu or Chicken Vepudu in Andhra restaurants. This dish is quite a common dish in most Andhra houses. So there are many variations in preparing this dish. One of the variations is made with a special vepudu masala.
Andhra region is also famous for chicken fry piece/roast biryani which is hot, spicy, and delicious. This special biryani is made by mixing separately prepared chicken roast with dum-cooked spicy biryani rice.
About the recipe
Andhra Chicken Roast recipe is a South Indian style chicken dry preparation where chicken is marinated with basic spices and cooked in its own juices. Later cooked chicken is slow-roasted to perfection until aromatic and delicious.
Usually, in restaurants, the marinated chicken is deep-fried. Later, tossed in spices. In this recipe, instead of deep frying, I have pan-fried the chicken until tender.
Andhra Chicken Roast recipe has two steps:
1. Cook the marinated chicken in its own juices.
2. Saute/roast the cooked chicken along with spices.
The best part of this dish is, it is made with basic ingredients available in Indian households. Every ingredient has a role to play and they all just sing through in cohesion.
Once done, the result is spicy and slightly crisp chicken coated with all the lovely flavors. If you like spicy food, this fiery Andhra chicken roast from South India is a must-try.
As mentioned, the ingredients list is minimal and the recipe is pretty straightforward too. This recipe is without any tomato or curd/yogurt. The ingredients used are easily available and you can prepare the dish within 30 minutes.
Unlike chicken curry, water is not added for meat to cook. The chicken pieces are marinated with a few spices, cooked in their own juices, and slowly roasted with a few more spices until the pieces are coated well.
The key to making a perfect and tasty Andhra chicken roast is to use a good amount of spices and roast on low flame scraping the masala sticking on the bottom.
The same recipe can be followed to make mutton, prawn roast too. The cooking time will vary depending on the size of the meat.
You can prepare special vepudu masala or use store-bought chicken masala and or garam masala to make the chicken roast.
Ingredients to make special vepudu masala/spice powder
- 1tbp Coriander seeds
- 1tsp Cumin seeds
- 2 Green Cardamoms
- 2 Cloves
- 2inches Cinnamon stick
- 1/2tsp Black pepper
- 5 Kashmiri dry red chilies or 1tbsp Kashmiri red chili powder
Dry roast all the ingredients together in a pan on low flame for a minute.
Transfer to a bowl and allow to cool completely. Grind to a smooth powder.
If you are using this spice powder, you do not need to add coriander powder again.
Chicken: Recommend using chicken on the bone for the best taste. You can use boneless too. Cooking time will vary, so adjust according to the size of the pieces.
Oil: I’ve used vegetable oil. You can use any neutral flavor oil.
Onion: Finely chopped.
Ginger-garlic paste: Freshly made or store-bought.
Spice powders: Turmeric powder, Red chili powder, Coriander powder, Special vepudu masala or Garam masala.
Curry leaves: Use fresh leaves.
Recommend using small to medium size pieces of meat.
Use a wide and thick bottom pan or kadai. There will be enough space to mix the chicken pieces well and scrape every bit of flavorful masala. I prefer to use kadai which is not non-stick.
Do not skip marinating the chicken for at least 30 minutes. Can marinate the chicken a day before. The more time you marinate the meat will be tender, juicy, and will enhance its taste.
Do not overcook the chicken. The pieces will shred while mixing with the masala.
How to make Andhra Chicken Roast (step-by-step)
1. Marinate the chicken with a little salt, ginger garlic paste, lemon juice, curd, turmeric powder, chicken masala, and red chili powder.
2. Mix well and rest for 30-60 mins.
3. Heat oil in a pan. Add chicken pieces and fry for 5 minutes on medium to low flame.
4. Cover the pan and turn the flame to low.
5. Check after 5 mins. The chicken will release water and that is enough to cook the dish. If not, add little water (1/4 cup) and continue to cook till the chicken pieces are cooked well.
Stir in between to avoid chicken pieces sticking to the bottom of the pan.
6. Remove the lid and check if the chicken is tender. If not, continue to cook on low flame.
If there is still any water, cook uncovered till the water evaporates. Transfer to a plate and keep aside.
7. Heat oil in a wide heavy bottom pan over medium flame. When hot, add the chopped onions. Saute till the onions turn a light golden color.
8. Next, add curry leaves and green chilies. Saute for a minute.
9. Add ginger-garlic paste and turmeric powder. Saute till the raw smell goes away.
10. Add cooked chicken pieces and give a good mix.
11. Add red chili powder, coriander powder, ground vepudu masala or garam masala, and salt. Mix well.
12. Now, on medium to low flame roast the chicken pieces well with the spices until the ground spices cling to the chicken pieces well.
Taste check and add salt if needed.
13. Lastly, add coriander leaves and give a final mix. Andhra Chicken Roast is ready to serve.
The perfect pairing of this chicken roast is with hot rice and garlic pepper rasam, tomato pappu, palakura pappu, or sambar along with sliced onion and lemon wedge.
You can also serve it with jeera rice or bagara rice.
The leftover chicken roast can be stored in an airtight container in the refrigerator for 2 days.
Before serving, reheat in a microwave or in a pan on the stovetop. Sprinkle little water on it and heat it until piping hot.
More Chicken Recipes
Chicken Curry with Coconut Milk
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Andhra Chicken Roast
- 1/2 kg Chicken (with bone or boneless)
- 1/4 tsp Turmeric powder
- 1-2 tsp Red chili powder (or Kashmiri chili powder)
- 2 tsp Ginger garlic paste
- 1 tsp Chicken masala (optional)
- 2 tbsp Curd (or yogurt)
- 1/2 tsp Salt
- 1 tbsp Lemon juice
To cook the chicken
- 2 tbsp Oil
For Chicken Roast
- 2-3 tbsp Oil
- 1 sprig Curry leaves
- 2-3 numbers Green chilies (slit)
- 1 large Onion (finely chopped)
- 1/4 tsp Turmeric powder
- 1 tsp Ginger garlic paste
- 2 tsp Red chili powder (I use everest tikhalal)
- 1-2 tsp Garam masala (or grinded vepudu masala)
- 1 tsp Coriander powder
- Salt to taste (if needed)
- Coriander leaves
Marinate the chicken
- Marinate the chicken with a little salt, ginger garlic paste, lemon juice, curd, turmeric powder, chicken masala, and red chili powder.
- Mix well and rest for 30-60 mins.
Cooking the Marinated chicken
- Heat oil in a pan. Add chicken pieces and fry for 5 minutes on medium to low flame.
- Cover the pan and turn the flame to low.
- Check after 5 mins. The chicken will release water. If not, add little water and continue to cook till the chicken pieces are cooked well.
- Remove the lid and check if the chicken is tender. If not, continue to cook on low flame.
- If there is still any water, cook uncovered till the water evaporates. Transfer to a plate and keep aside.
Preparation for Andhra Chicken roast
- Heat oil in a wide heavy bottom pan over medium flame. When hot, add the chopped onions. Saute till the onions turn a light golden color.
- Next, add curry leaves and green chilies. Saute for a minute.
- Add ginger-garlic paste and turmeric powder. Saute till the raw smell goes away.
- Add cooked chicken pieces and give a good mix.
- Add red chili powder, coriander powder, ground vepudu masala or garam masala, and salt. Mix well.
- Now, on medium to low flame roast the chicken pieces well with the spices until the ground spices coat the chicken pieces well.
- Taste check and add salt if needed.
- Lastly, add coriander leaves and give a final mix. Andhra Chicken Roast is ready to serve.
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