Andhra Spicy Chicken Fry | Spicy Dry Chicken | Chicken Varuval

Authentic Andhra-Style Fiery Chicken Recipe 🍗🔥

Fiery, Spicy & Full of Heat – Andhra Spicy Chicken Fry 🌶️🔥
Ingredients
For Marination

  • Chicken – 650 g

  • Turmeric Powder – ¼ tsp

  • Kashmiri Chilli Powder – 2 tsp

  • Salt – as per taste

Preparation Method👩‍🍳

In a bowl, add 650 g thoroughly washed chicken.

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"Yaan Petra Inbam Peruga Ivvaiyagam"

(Let's the World get the same Bliss that I got from our lord)

Tirumular

I hope you enjoyed this authentic and fiery Andhra Spicy Chicken Fry recipe and will try it at home. This dish is a true celebration of South Indian spices and bold flavors.

That’s it! Your tasty Andhra Spicy Chicken Fry is ready to serve 🍗🔥

Final Thoughts

In this recipe, let’s see how to prepare Andhra Spicy Chicken Fry at home in a few easy steps.

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Andhra Spicy Chicken Fry is a bold and fiery South Indian chicken dish known for its intense heat and strong flavors. Made with juicy chicken, freshly ground spices, red chillies, curry leaves, and sesame oil, this dry chicken fry delivers the signature Andhra punch that spice lovers crave 😍✨.

This dish works perfectly as a side dish with rice and rasam, or with parotta and roti, making it a must-try recipe for those who love spicy food 🤤🔥.

For Frying

  • Til Oil (Sesame Oil) – 3–4 tbsp

  • Small Onion (chopped) – 100 g

  • Onion (chopped) – 1 large

  • Garlic (chopped) – 4 tbsp

  • Green Chillies (chopped) – 4–8

  • Curry Leaves – 2 bunches

  • Green Chillies (chopped) – 2

  • Curry Leaves – 2 bunches

  • Ginger Garlic Paste – 1 tbsp

  • Coriander Leaves (chopped) – 1 cup

To Grind 🌶️

  • Cinnamon (Dalchini) – 1 inch

  • Cloves (Laung) – 2

  • Cardamom (Elaichi) – 2

  • Coriander Seeds – 1 tbsp

  • Cumin Seeds (Jeera) – 1 tsp

  • Pepper – 1 tsp

  • Fennel Seeds (Badishep / Sombu) – 1 tbsp

  • Red Chillies – 3–6

  • Kashmiri Red Chillies – 3–6

Add ¼ tsp turmeric powder, 2 tsp Kashmiri red chilli powder, and ½ tsp salt.

Mix well, close with a lid, and marinate for 10–20 minutes.

To Grind

Heat a pan and keep the flame on medium-low.

Add 1 inch cinnamon, 2 cloves, and 2 cardamoms.

Add 1 tbsp coriander seeds, 1 tsp cumin seeds, and 1 tsp pepper.

Add 1 tbsp fennel seeds, 3–6 red chillies, and 3–6 Kashmiri red chillies.

Mix well and dry roast until aromatic.

Once well roasted, transfer everything to a mixer jar and grind into a fine powder.

Cooking the Chicken

Heat a pan and add 3 tbsp til oil.

Add 100 g chopped small onions and 1 chopped large onion, and mix well.

Add 4–8 chopped green chillies and mix well.

Once the onions turn soft, add 4 tbsp chopped garlic and mix.

Add the marinated chicken and mix thoroughly.

Reduce the flame to medium-low.

Add salt as required.

Add 2 bunches of curry leaves and mix.

Close with a lid and cook for 8–10 minutes.

Note: This is a dry chicken fry. Do not add water. The chicken releases its own oil and moisture, which is enough for cooking.

Add 2 tbsp of the ground spice powder and mix well.

Add 2 bunches of curry leaves, mix, close with the lid, and cook for 5–8 minutes.

Once the chicken becomes soft, add the remaining ground spice powder and mix well.

Garnish with curry leaves and chopped coriander leaves.

Close with the lid.