Chicken fry/vepudu or Kodi fry/vepudu is a dry chicken recipe made in most of the Andhra homes.
Ingredients:
Chicken - 500gms (washed and cut into bite sized pieces)
Ginger garlic paste - 1 tbsp
Garam Masala - 1 tbsp
Coriander powder - 1 tspn
Red chilli powder - 2 tbsp
Turmeric powder - 1/2 tspn
Salt - as required
Onions - 1 (sliced thin and long)
Curd - 2 tbsp
Curry leaves - 6 to 7 leaves
Coriander leaves - handful
Oil - 4tbsp
Preparation:
1. Marinate chicken pieces with half of the ginger garlic paste, red chilli powder, salt, turmeric powder, coriander powder, curd. Keep it aside for half an hour.
2. Heat oil in a pan add onions. Once onions are transculent, add remaining ginger garlic paste, curry leaves and fry till the raw smell of it goes.
3. Add the marinated chicken. Mix well and cover it with lid. Cook it on high flame for 20mins. Do not add any water to the chicken as the water that comes from the chicken is enough to cook it.
4. By this time your chicken will be almost cooked (say 90%). Add garam masala powder.
5. Cook on medium to low flame for another 10mins. By this time your chicken is cooked completely and all water is dried.
6. Add coriander leaves and turn off the flame.
Tasty and easy chicken fry is ready. You can have this with chapati/rice or as a side dish for rasam/sambar.
Ingredients:
Chicken - 500gms (washed and cut into bite sized pieces)
Ginger garlic paste - 1 tbsp
Garam Masala - 1 tbsp
Coriander powder - 1 tspn
Red chilli powder - 2 tbsp
Turmeric powder - 1/2 tspn
Salt - as required
Onions - 1 (sliced thin and long)
Curd - 2 tbsp
Curry leaves - 6 to 7 leaves
Coriander leaves - handful
Oil - 4tbsp
Preparation:
1. Marinate chicken pieces with half of the ginger garlic paste, red chilli powder, salt, turmeric powder, coriander powder, curd. Keep it aside for half an hour.
2. Heat oil in a pan add onions. Once onions are transculent, add remaining ginger garlic paste, curry leaves and fry till the raw smell of it goes.
3. Add the marinated chicken. Mix well and cover it with lid. Cook it on high flame for 20mins. Do not add any water to the chicken as the water that comes from the chicken is enough to cook it.
4. By this time your chicken will be almost cooked (say 90%). Add garam masala powder.
5. Cook on medium to low flame for another 10mins. By this time your chicken is cooked completely and all water is dried.
6. Add coriander leaves and turn off the flame.
Tasty and easy chicken fry is ready. You can have this with chapati/rice or as a side dish for rasam/sambar.
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