Spicy and Flavorful Chicken Fry | Chicken vepudu |Kodi Vepudu
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This is a rustic style spicy chicken dry curry hailing from the state,andra in India. It is so flavorful goes well with any main course rice recipes and also with naan or roti. India is a diverse country, taste changes every town, this is one variation from andra state, who is known for their spiciness and flavors. Some use the cooked chicken and prepare this way. Here i will not be using as cooked chicken but instead i will be cooking the chicken along with the spices, making it more flavorful with grilled outside and juicy inside.
salt - 1 teaspoon
curd/Yogurt - 3 tablespoon
red chili powder - 1 teaspoon
lime juice or vinegar - 2 tablespoon
curry leaves - handful
Whole spices
whole green chilis - 3
mint leaves - handful
ginger garlic paste - 1 tablespoon
red chili powder - 1 teaspoon
curry powder ( coriander powder+cumin powder ) - 1 teaspoon
garam masala - 1 teaspoon
fennel powder -1 teaspoon
coriander leaves to garnish
Marinate the chicken with above ingredients as mentioned for at least two hours preferably overnight. Marination makes the chicken juicier also makes it more flavorful and delicious.
In a wok or fry pan, use a heavy bottom pan to prevent from sticking at the bottom preferably non stick. On medium heat, pour oil, add the curry leaves and whole spices, once they are fried to this add the whole green chili's. On low heat, add the ginger garlic paste, add the spice powder such as red chili powder and curry powder on low heat, immediately drop the marinates chicken, mix very well, let it absorb all the spices,add the chopped mint leaves turn the heat to medium. Close the lid and let the chicken cook for 15 mins, after sometime you will notice that the chicken oozes its own juice and cooks in it. Once the chicken is cooked, open the lid, add the garam masala and fennel powder. Keep the heat on medium high, cook the chicken until roasted, if you feel it is getting burnt at the bottom, reduce the heat to low and cook until done. Finally garnish with some coriander leaves.
I enjoyed this chicken fry as a side dish with some steamed rice and sambar. Truly it was delicious and marination made it so juicy and flavorful. Remember to cook the chicken on medium heat, only then it oozes its own juice making it, delectable for your taste buds. Most weekends my husband enjoys this recipe.
Please let me know if you enjoyed this recipe in the comments.
As always! Happy cooking.
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To marinate
Chicken with bones - 1kilogram/2 poundssalt - 1 teaspoon
curd/Yogurt - 3 tablespoon
red chili powder - 1 teaspoon
lime juice or vinegar - 2 tablespoon
To Cook
Oil - 3 tablespooncurry leaves - handful
Whole spices
whole green chilis - 3
mint leaves - handful
ginger garlic paste - 1 tablespoon
red chili powder - 1 teaspoon
curry powder ( coriander powder+cumin powder ) - 1 teaspoon
garam masala - 1 teaspoon
fennel powder -1 teaspoon
coriander leaves to garnish
Marinate the chicken with above ingredients as mentioned for at least two hours preferably overnight. Marination makes the chicken juicier also makes it more flavorful and delicious.
In a wok or fry pan, use a heavy bottom pan to prevent from sticking at the bottom preferably non stick. On medium heat, pour oil, add the curry leaves and whole spices, once they are fried to this add the whole green chili's. On low heat, add the ginger garlic paste, add the spice powder such as red chili powder and curry powder on low heat, immediately drop the marinates chicken, mix very well, let it absorb all the spices,add the chopped mint leaves turn the heat to medium. Close the lid and let the chicken cook for 15 mins, after sometime you will notice that the chicken oozes its own juice and cooks in it. Once the chicken is cooked, open the lid, add the garam masala and fennel powder. Keep the heat on medium high, cook the chicken until roasted, if you feel it is getting burnt at the bottom, reduce the heat to low and cook until done. Finally garnish with some coriander leaves.
I enjoyed this chicken fry as a side dish with some steamed rice and sambar. Truly it was delicious and marination made it so juicy and flavorful. Remember to cook the chicken on medium heat, only then it oozes its own juice making it, delectable for your taste buds. Most weekends my husband enjoys this recipe.
Please let me know if you enjoyed this recipe in the comments.
As always! Happy cooking.
To watch my videos SUBSCRIBE here
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