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Dry Chicken Fry Recipe | Kodi Vepudu

Santosh Allada
Dry Chicken Fry Recipe is a quick and easy recipe that you can easily make at home for lunch and dinner and serve your family and friends. The freshly ground spices and the technique makes this a very uniquely flavorful chicken fry.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Andhra, Indian, South Indian
Servings 4 people

Ingredients
  

  • 1 kg Chicken with bone
  • 3-4 tbsp Oil
  • 3-4 medium size Onions finely chopped
  • 1 tbsp Ginger-garlic paste
  • 1/2 tsp Turmeric powder
  • 1-2 tbsp Red chili powder
  • 1 sprig Curry leaves
  • 2-3 numbers Green chilies not spicy (as per taste)
  • 2-3 tbsp Coriander leaves
  • Salt to taste

Homemade Masala Powder

  • 1 tbsp Coriander seeds
  • 1/2 tbsp Cumin
  • 2-3 numbers Cloves
  • 1 inch Cinnamon stick
  • 2 numbers Green cardamom
  • 1/2 tsp Black peppercorns
  • 1/2 tsp Fennel seeds saunf

Instructions
 

  • Heat oil in a heavy bottom pan over medium flame. Add onions finely chopped. Saute the onions until it softens and does not turn brown.
  • Add the chicken to the pan. Turn the heat to high and saute until the color of the chicken changes from pink to white.
  • Add ginger-garlic paste, turmeric powder, and salt to taste. Continue to saute until the raw aroma of ginger garlic paste goes away.
  • Turn the flame to low, cover the pan and simmer for 5 minutes.
  • Open the lid and you will see water released during the simmering process. Stir the chicken and continue to simmer on low flame for 10 minutes.
  • Add the homemade masala, red chili powder, and garam masala.
  • Saute the chicken pieces well with the masalas for 2 mins. Cover and cook until the meat is completely cooked.
  • Once the chicken is almost cooked, saute without covering the pan till the chicken is dry.
  • Add curry leaves and green chilies. Continue to saute and scrape up the juices at the bottom.
  • When the extra moisture is evaporated and chicken pieces are coated with a thick spice mixture, add coriander leaves. Mix well.
  • Turn off the flame. Dry Chicken Fry is ready to serve.

Notes

Dry roast the ingredients on low flame to avoid burning of the spices.
Use bone-in chicken as it tastes better.
Do not add water. Let the chicken cook in its own juices.
The quantity of ingredients will result in a spicy taste. If you prefer less spicy, adjust the spices as per your taste.