Andhra Chicken Roast | South Indian Chicken dry recipe
Andhra Chicken roast is a spicy, fragrant, and flavourful dry dish. It is a common and popular starter or appetizer served at all parties or functions.
A dry chicken dish that goes well as a side dish with hot rice and garlic pepper rasam, tomato pappu, palakura pappu, or sambar. If you like spicy food, this fiery Andhra chicken roast from South India is a must-try.
What is Andhra Chicken roast?
Andhra Chicken roast is not a special recipe or has a long ingredient list. It refers to the process of cooking. The unique preparation process makes it different from other chicken delicacies.
The best part of this dish is, it is made with basic ingredients available in Indian households. In our house, we also call it chicken fry.
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
Today’s recipe is my wife’s favorite. She likes dry and spicy chicken preparation.
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 result is a spicy and dry chicken dish and each piece is coated with all the lovely flavors. Though the dish looks dry, the chicken pieces are moist enough and tender.
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 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 Cinnamom 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.
Ingredients to prepare to Andhra Chicken roast
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.
Special vepudu masala or Garam masala
Spice powders: Turmeric powder, Red chili powder, Coriander powder.
Curry leaves: Use fresh leaves.
Recommend to use small to medium size pieces of meat.
Use a wide, 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.
Can marinate the chicken a day before. The more time you marinate the meat will be juicier and will enhance the taste.
Do not overcook the chicken. The pieces will shred while mixing with the masala.
Marinate the chicken with a little salt, ginger garlic paste, lemon juice, and kashmiri red chili powder. Rest for 30-60mins.
Heat oil in a pan. Add chicken pieces and fry for a minute on medium 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 chicken pieces are cooked well. If there is still any water, cook uncovered till water evaporates. Transfer to a plate and keep aside.
Heat oil in a wide heavy bottom kadai. Add cumin seeds and let them crackle. Next, curry leaves, green chilies, and chopped onions. Saute till the onions turn a light golden color. Add ginger-garlic paste and saute till the raw smell goes away.
Add cooked chicken pieces and give a good mix. Add salt to taste, red chili powder, coriander powder, grinded vepudu masala, or garam masala, and mix well. Now, on medium flame roast the chicken pieces well with the spices and reduce the moisture content.
Lastly, add coriander leaves. Andhra Chicken roast is ready to serve.
You can serve chicken roast as a side dish with plain rice and dal (lentil stew) along with sliced onion and lemon wedge.
More Chicken Recipes
If your family is spice lovers, moist, juicy chicken coated with spicy masala is all you need to make a family dinner special. If you liked this recipe, please rate and leave a comment below.
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Andhra Chicken Roast
- 1/2 kg Chicken (with bone or boneless)
- 1/4 tsp Turmeric powder
- 1 tsp Kashmiri chili powder
- 2 tsp Ginger garlic paste
- 1/2 tsp Salt
- 1 tbsp Lemon juice
- 2 tbsp Oil
- 1 Sprig Curry leaves
- 2-3 Green chilies (slit)
- 1 large Onion (finely chopped)
- 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
- Coriander leaves
Marinate the chicken
- Wash the chicken pieces and add the ingredients to marinate.
- Rest for 30-60 mins.
- Heat 1tsp oil in a pan. Add the chicken pieces and saute on a medium flame for a minute.
- Turn the flame to low, cover the pan and cook till completely cooked. If there is water, continue to cook till uncovered till water evaporates.
- Transfer to a plate and keep aside.
Preparation for Andhra Chicken roast
- Heat oil in a wide heavy bottom kadai. Add cumin seeds and let them crackle.
- Next, curry leaves, green chilies, and chopped onions. Saute till the onions turn a light golden color. Add ginger-garlic paste and saute till the raw smell goes away.
- Add cooked chicken pieces and give a good mix.
- Add salt to taste, red chili powder, coriander powder, grinded vepudu masala, or garam masala, and mix well.
- Now, on medium flame roast the chicken pieces well with the spices and reduce the moisture content.
- Lastly, add coriander leaves. Andhra Chicken roast is ready to serve.