Receta Chicken vepudu / Kodi vepudu / Fried Chicken Dry Masala
Wash chicken pieces well in water and set aside.
Marinate the chicken pieces with the following for atleast 30 minutes; Don't add even a single drop of water.
Maida / All Purpose flour - 1 spoon
Rice flour - 1 spoon
Red chilli powder - 2 spoons
Turmeric powder - 1/4 spoon
Ginger-Garlic paste - 1 spoon
Meanwhile in a pan/wok add oil / ghee and curry leaves and onions and saute until the onion slices turn translucent.
Then add 1 spoon of ginger garlic paste and saute well. After the raw smell leaves add the chopped tomatoes and saute.
Add 1/2 spoon of red chilli powder, coriander powder, turmeric powder and stir well.
When the mixture seems well cooked and the tomato turns pulpy add 1/4 cup of water and stir well.
Add salt and pepper powder, stir well. Simmer the flame and let it cook well.
Meanwhile deep fry the chicken pieces that you have marinated and set aside. (You can serve this fry separately also, tastes good)
Once the curry gets cooked well and the raw smell leaves, add these chicken pieces to the curry and stir well.
Cook well until the water content gets evaporated and the masala sticks well to the chicken pieces.
Garnish with coriander leaves and serve.
TIP 1: I love chicken drumstick so have added them, but the authentic preparation calls for cubes of chicken pieces.
TIP 2: I have tried another version earlier in which I did not add cloves, cinnamon and cardamom pods they tasted good too so you can avoid those spices if you wish.
TIP 3: This is a dry masala so be sure to cook well until the water content evaporates and the masala sticks/adheres well to the curry.