Veyinchina Kodi Iguru | Murg Fry | Chicken Fry

Veyinchina Kodi Iguru, also known as Murg Fry or Chicken Fry, is a traditional Andhra-style chicken dish that is rich in flavors and spices. This delectable recipe combines tender pieces of chicken with a blend of aromatic spices, resulting in a mouth-watering dish that is perfect for any occasion. Whether you're serving it with white rice, coconut rice, or enjoying it as a standalone snack, this chicken fry is sure to impress your family and guests.

Marination time: 30 Minutes
Preparation time: 10 Minutes
Cooking time: 25 Minutes
Course: Main
Main ingredient: Chicken
Yield: 1 kg

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Marinate the Chicken
• Step 2: Boil the Marinated Chicken
• Step 3: Prepare the Onions and Green Chillies
• Step 4: Blend the Spice Paste
• Step 5: Cook the Spice Paste
• Step 6: Combine the Chicken and Masala
• Step 7: Garnish and Serve

Ingredients

Chicken (Kodi/Murg): 1 kg

Onions (Ullipayalu/Pyaz): 4 medium-sized

Green Chillies (Pachimirapakayalu/Hari Mirchi): 5

Oil (Nune/Tel): 6 teaspoons

Salt (Uppu/Namak): 2 teaspoons

Red Chilli Powder (Kaaram/Laal Mirchi Powder): 2 teaspoons

Turmeric Powder (Pasupu/Haldi): 1 teaspoon

Curd (Perugu/Dahi): 2 teaspoons

Coriander Seeds (Dhaniyalu/Dhana): 1.5 teaspoons

Whole Spices: 1 large Cinnamon stick (Dalchina Chakka/Tuj), 4 Cardamom pods (Yalukkayi/Elachi), 6-8 Cloves (Lavangam/Laving)

Black Peppercorns (Miriyalu/Kada Mari): 8

Ginger Garlic Paste (Allam Vellulli Paste/Adu Lasan): 3 teaspoons

Dry Coconut (Endu Kobbari/Copra): Half a coconut

Coriander Leaves and Mint Leaves (Kothimeera and Pudina/Khothimiri and Phodina): A handful each

Procedure

Step 1: Marinate the Chicken

Clean the chicken pieces thoroughly and marinate them with 1 teaspoon turmeric powder, 1 teaspoon salt, 1 teaspoon red chilli powder, 2 teaspoons curd, and 1 teaspoon ginger garlic paste. Mix well to ensure all the pieces are evenly coated. Cover and refrigerate for at least 30 minutes to 1 hour to allow the flavors to infuse into the chicken.

Step 2: Boil the Marinated Chicken

Transfer the marinated chicken into a pan and add one glass of water. Cover the pan with a lid and boil the chicken until the water evaporates completely. This helps in partially cooking the chicken and making it tender.

Step 3: Prepare the Onions and Green Chillies

Chop four medium-sized onions into large slices and slice five green chillies. These will be used to make a flavorful paste for the dish.

Step 4: Blend the Spice Paste

In a blender, add the sliced onions, green chillies, 8 black peppercorns, 6-8 cloves, 1 large cinnamon stick, 1.5 teaspoons of coriander seeds, half of a dry coconut, and 10 sliced cashew nuts. Blend all the ingredients into a smooth paste. This aromatic spice paste forms the base of the chicken fry.

Step 5: Cook the Spice Paste

In a pan, heat 6 teaspoons of refined oil over medium heat. Add a handful of chopped coriander leaves and mint leaves. Then, add the blended spice paste to the pan. Fry the mixture for 7-10 minutes, stirring occasionally, until the raw smell disappears and the oil starts to separate from the masala.

Step 6: Combine the Chicken and Masala

Add the boiled chicken pieces to the spice paste in the pan. Mix well to ensure the chicken is fully coated with the masala. Cook for another 5-7 minutes, stirring continuously to prevent the gravy from sticking to the pan and to allow the flavors to meld together.

Step 7: Garnish and Serve

Once the chicken is well coated and cooked with the spices, turn off the heat. Garnish the chicken fry with fresh coriander leaves. Your delicious Veyinchina Kodi Iguru is now ready to be served.

Enjoy this mouth-watering Veyinchina Kodi Iguru with steamed white rice or flavored coconut rice. The rich blend of spices and tender chicken pieces make this dish a favorite in many households. It's perfect for family dinners or special occasions. We hope you relish this traditional Andhra-style chicken fry as much as we do!