Telangana Kodi Vepudu
Bone-in chicken pieces marinated with chilli and spices, then dry-roasted with onions and curry leaves until deeply browned and coated in a thick masala.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Heavy kadai
- •Wooden spatula
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 20 g
- carbs
- 8 g
- fibre
- 2 g
- protein
- 28 g
- calories
- 320 kcal
Instructions
- 1
Mix chicken pieces with ginger-garlic paste, red chilli powder, turmeric and salt. Let it rest for 30 minutes.
- 2
Heat oil in a heavy kadai (deep cooking pot). Fry sliced onions until golden brown.
- 3
Add the marinated chicken and cook on medium-high heat, stirring often. Cook until juices release and dry up.
- 4
Add crushed coriander seeds, green chillies and half the curry leaves.
- 5
Cover and cook on low heat for 15-18 minutes. Cook until the chicken is tender and masala coats the pieces.
- 6
Uncover the pot and raise the heat. Stir frequently until the chicken is deeply browned and almost dry.
- 7
Add the remaining curry leaves and a squeeze of lemon juice before serving hot.
Chef's tips
Cook the chicken uncovered towards the end on medium-high heat for a dry, roasted texture rather than a gravy. Country chicken (natukodi) gives a more authentic flavour but takes longer to cook.
Ingredient substitutions
- natukodi (country chicken) → regular broiler chicken, reduce cooking time
Storage
Refrigerate in an airtight container for up to 2 days.
Reheating
Reheat in a pan on low flame with a splash of water to loosen the masala.
Common mistakes to avoid
- •Stirring too little at the end, causing the masala to burn instead of roasting evenly.
Serving suggestions
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