Andhra Style Chicken Fry, or Kodi Vepudu, is the kind of dish that makes you reach for a second (and third) helping before you even realize it. It’s bold, fiery, and loaded with spice—exactly the kind of rustic, slow-roasted chicken fry that hits all the right notes. The meat turns juicy and tender inside while the outside takes on a beautiful reddish-brown crust, thanks to the dry-roasted masala coating every piece. Each bite is smoky, spicy, and full of depth.
A Little Bit of Andhra in Every Bite
Andhra Pradesh is known for its unapologetically spicy cuisine. Their chicken fry is no exception—earthy spices, red chillies, and layers of aroma from curry leaves and whole roasted spices are its soul. It’s a household staple in many Telugu homes, often served with rasam rice, pappu (dal), or even as a standalone starter with drinks. What makes it stand out is the use of freshly ground masala powder instead of store-bought—this changes everything.
Why This Chicken Fry is Special
This dish is high on protein and can be made with minimal oil if needed. Since the masala is made fresh, you avoid any preservatives or additives. Plus, the dry-roasting process enhances the nutritional profile of the spices. This is comfort food for spice lovers—fiery, fragrant, and delicious with every mouthful.
What Goes In
Chicken (with bone):
Bone-in chicken is key here. As it cooks, the bones release flavor into the masala, making the whole dish richer. Plus, the meat stays juicy and tender, even after all that slow cooking.
Salt & Turmeric Powder:
Salt helps the chicken absorb the spices better, while turmeric adds an earthy base flavor and acts as a natural antiseptic. It’s what gives the meat that subtle golden hue too.
Red Chilli Powder:
This is where the Andhra spice magic begins. It brings heat, boldness, and that signature deep red color that instantly makes you want to dig in.
Coriander Seeds:
Warm, nutty, and slightly citrusy, coriander seeds round out the spice blend. They help tone down the heat and add balance to the masala.
Cumin Seeds:
Aromatic and earthy, cumin gives that slight bitterness which complements the fried onions beautifully. It also helps with digestion, which is a plus with heavier dishes like this.
Fennel Seeds:
These sweet little seeds lift the masala with a cooling anise flavor. It’s that unexpected freshness that lingers after each bite.
Peppercorns:
For a slow-building, warming heat. Not as aggressive as chilli, but it stays with you. Adds a depth to the spice profile that just makes the dish feel well-rounded.
Cardamom, Cloves & Cinnamon:
The holy trinity of Indian whole spices. Cardamom brings a soft floral sweetness, cloves add sharp warmth, and cinnamon ties it all together with its woody spice. Together, they make the dish smell incredible.
Red Chillies & Kashmiri Red Chillies:
Red chillies bring in the fire, while Kashmiri chillies are there for color and a slightly smoky undertone. That bold red masala? Thank these guys.
Onions & Green Chillies:
Sautéed till golden, the onions become sweet and caramelized, forming the base of the masala. Green chillies cut through that sweetness with a sharp fresh heat.
Curry Leaves:
No South Indian fry is complete without them. When they hit hot oil, they release a fragrance that’s unmistakable—and instantly comforting.
Ginger Garlic Paste:
This is the flavor backbone. It cuts through the richness of the meat and gives the dish that intense, savory punch.
Coriander Leaves:
Right at the end, they freshen everything up. A handful adds color and that clean, herby flavor that finishes the dish off perfectly.
Cooking the Chicken Fry
First, marinate your chicken with salt, turmeric, and red chilli powder and set it aside. Meanwhile, in a dry pan, roast all the whole spices until you start to smell that toasty aroma—it only takes a minute or two. Once cool, grind them into a fine masala powder and keep it ready.
Heat some oil in a wide pan and sauté thinly sliced onions with green chillies. Be patient here—the onions should go golden-brown, not just soft. Add curry leaves next, followed by the marinated chicken. Sear it on high heat until the pinkness disappears.
Then comes the flavor bomb—add a generous spoon of the ground masala. Mix, cover and let the chicken cook on medium heat. It releases moisture, so you don’t need to add water. Let it absorb all those spices. Later, add more masala, stir well and roast until the chicken starts to brown and the oil separates.
💡 Pro Tip: You can finish it off on high heat for the last 5 minutes to crisp up the edges and enhance that smoky flavor.
Finally, a handful of curry leaves and fresh coriander brings everything together with a fragrant, herby finish.
What Pairs Well With It?
This fry is perfect with rasam rice, pappu annam (dal rice), or even soft roti or phulka. If you want to serve it as a starter, just add some raw onion rings and lemon wedges on the side. It holds its own either way.
Serving Suggestions
Serve it hot, straight off the pan. If you’re having guests over, garnish it with fresh coriander and curry leaves. For an extra pop, you can add a sprinkle of the dry masala on top just before serving.
How to Pack It
For lunch boxes or travel, let the chicken cool completely before packing. It actually tastes even better after a few hours as the flavors develop more. Make sure to store it in an airtight container—it stays good for up to 1.5 days without refrigeration, thanks to the spice levels.
Party Prep
This recipe doubles or triples very well. You can roast and grind the masala in advance and store it in an airtight jar for up to a month. For a party, marinate the chicken a day ahead and store it in the fridge. On the day, just do the slow roast—it’s guaranteed to be a crowd favorite. Serve in a large platter with a garnish of fried curry leaves and sliced onions for full Andhra flair.
Andhra Chicken Fry
Description
Andhra Style Chicken Fry is a bold, fiery dry chicken dish that bursts with South Indian flavors. Made with freshly ground spices and juicy, bone-in chicken, this fry is all about deep, layered masala and that perfect balance of heat and aroma. It’s a perfect match for rasam rice or even just plain hot rice with ghee. The masala clings to the chicken pieces beautifully, making every bite spicy, earthy, and packed with flavor. A go-to recipe for those who love a no-gravy, full-flavor chicken experience.
Ingredients
For chicken marinade
For masala powder
For chicken fry
Instructions
Prep Work
-
Trim and rinse
Remove any excess fat, rinse chicken under cold water, and pat dry before marinating
-
Slice onions
Peel and thinly slice all onions -
Slit chillies
Wash and make a slit along the length of each green chilli -
Gather curry leaves
Rinse curry leaves, shake off excess water, and set aside -
Toast whole spices
Dry roast all masala seeds and chillies until aromatic(coriander seeds, cumin seeds, fennel seeds, peppercorns, cardamom, cloves, cinnamon, red chilies and Kashmiri red chilies) let cool
-
Grind spices
Transfer cooled spices to a grinder and grind into a fine powder
Method
-
Marinate chicken
In a large bowl, mix chicken with salt, turmeric and red chilli powder. Let it rest for 15 mins.
-
Heat oil and sauté
Warm oil in a wide pan, add onions and green chillies. Cook until onions turn golden. -
Add curry leaves
Toss in curry leaves, stir well and let their aroma infuse the oil. -
Combine chicken
Add the marinated chicken to the pan, stir to coat with fragrant onions and leaves. -
Cook chicken
Mix in ginger‑garlic paste, stir and cook until chicken loses its pink hue. It takes about 5 minutes.
-
Add half the masala
Sprinkle half of the ground masala powder over chicken, stir and let it fry for 5 minutes.
-
Finish seasoning
Add the remaining masala powder and little salt, mix thoroughly. Check for seasoning and adjust accordingly. -
Simmer gently
Reduce heat to low, cover partially and cook for 10 minutes, stirring occasionally.
-
Garnish and serve
Uncover, add fresh curry leaves and coriander, give a quick toss and transfer to a serving dish.
Equipment
Affiliate Disclosure: This post contains Amazon affiliate links, i.e., when you buy any product using the links below, we get commissions. but it doesn’t cost you anything extra. If you do purchase any product using the given links, we thank you in advance!
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 21g33%
- Saturated Fat 5g25%
- Cholesterol 125mg42%
- Sodium 650mg28%
- Total Carbohydrate 4g2%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 27g54%
- Vitamin C 3 mg
- Iron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.