Name: Guntur Kodi Vepudu (Andhra Spicy Chicken Fry)
Prep time: 15 min
Cook time: 25 min
Total time: 100 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 300 g Boneless Chicken, cut into very small, bite-sized pieces; 4 Dried Byadagi Chilies, for intense deep red color; 6 Dried Red Chili Peppers, Guntur variety or spiciest available, for the fiery heat; 1½ tbsp Coriander Seeds, whole; 1 tsp Cumin Seeds, whole; 4 Cloves, whole; 1 inch Cinnamon Sticks, whole stick; 8 clove Garlic, peeled; 1 Onion, finely chopped; 20 Curry Leaves, fresh, divided usage; 1 tbsp Ginger-Garlic Paste, for marination; 1 tbsp Lemon Juice, for marination; ½ tsp Ground Turmeric, divided; 3 tbsp Ghee, tempers the extreme heat and provides richness; 1 tsp Salt, to taste

Guntur Kodi Vepudu (Andhra Spicy Chicken Fry)

1 hr 40 mintotal

40 min hands-on1 hr hands-off

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

Marinate the bite-sized chicken pieces with ginger garlic paste, lemon juice, half the turmeric, and a little salt. Keep aside while you prepare the fiery spice blend.
For the Guntur Vepudu Masala: In a dry pan on low heat, roast the coriander seeds, cumin seeds, cloves, cinnamon, Byadagi red chillies, and the spicy Guntur red chillies. Roast slowly until highly fragrant and the chillies puff up slightly. Do not burn.
Let the roasted spices cool. Transfer to a blender jar along with the peeled garlic cloves. Grind them to a coarse, dry powder. This is the heart of the dish.
Heat ghee in a heavy-bottomed wok or kadhai. Add finely chopped onions and half of the fresh curry leaves. Sauté until the onions turn deeply golden brown.
Add the marinated chicken pieces to the pan. Turn the heat to high and sear the chicken vigorously for 5-6 minutes until the outside seals and turns opaque.
5–6 min
Reduce the heat to low. Add the freshly ground dry spice powder over the chicken. Mix exceptionally well to ensure every single piece is heavily coated with the dark red masala.
Cover and cook on very low heat for 10-12 minutes. The chicken will cook in its own juices and absorb the fierce spice mix.
10–12 min
Remove the lid. If there is any moisture left, increase the heat and stir-fry continuously until the dish becomes completely dry, and the masala sticks tightly to the chicken like a roasted crust.
Toss in the remaining fresh curry leaves, stir for one final minute, and remove from heat.

How to tell it's done

Intensely dry, tightly coated, fiercely red, and highly textured chicken nuggets that deliver an initial savory crunch followed by an explosive, lingering heat.

Getting it right

Tip

The dish is meant to be uncompromisingly spicy. However, if you are extremely sensitive to heat, you can shake out and discard the seeds from the dry Guntur chillies before roasting them. The flavor remains, but the intense burn is reduced.

What to serve it with

A fiery starter that commands attention. Serve on a platter with cooling onion rings, lemon wedges, and ensure guests have a chilled beverage nearby.

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Ingredients