Traditional Andhra Natukodi Fry (Kadai Style)

🔥 Authentic Andhra Natukodi Chicken Fry – Kadai & Pressure Cooker Styles

Bold. Spicy. Irresistibly rustic. This Natukodi Vepudu (Andhra-style country chicken fry) brings village-style cooking to your modern kitchen 🍗💥. Whether you slow-cook it in a kadai for authentic flavor or use a pressure cooker for ease — you’re in for a fiery treat from Andhra’s heartland.

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🧂 Ingredients You’ll Need

For Marination:

• 500g natukodi (country chicken), cleaned and chopped
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tbsp ginger-garlic paste
• Salt to taste
• 1 tsp lemon juice (optional)

For Frying:

• 2 tbsp oil (preferably gingelly or sunflower)
• 1 large onion, finely chopped
• 1 sprig curry leaves 🌿
• 2 dry red chillies
• 1 tsp fennel seeds
• 1 tsp black pepper powder
• 1 tsp garam masala
• Fresh coriander leaves (garnish)

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🍳 Method 1: Kadai-Style Country Chicken Fry (Traditional)

Step 1: Marinate

In a large bowl, mix the chicken with turmeric, chilli powder, salt, lemon juice, and ginger-garlic paste.
Let it rest for at least 1 hour — overnight is even better for maximum flavor infusion!

💡 Tip: Longer marination = deeper flavor.

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Step 2: Slow Cook in a Kadai

• Heat oil in a heavy-bottomed kadai.
• Add dry red chillies, curry leaves, and fennel seeds. Let them splutter.
• Toss in the chopped onions and sauté till golden brown.
• Add the marinated chicken and fry on medium flame for a few minutes.
• Reduce heat, cover, and cook on low flame for 40–50 mins, stirring occasionally.

📝 No water needed — country chicken releases enough juices. Let it cook until tender.

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Step 3: Finish with Masalas

• Once the chicken is soft and oil begins to separate, sprinkle in black pepper and garam masala.
• Fry on high flame till it becomes roasted and dry.
• Garnish with fresh coriander leaves.

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⏱ Method 2: Pressure Cooker Chicken Fry (Quick Version)

Step 1: Marinate

(Same as above)

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Step 2: Pressure Cook

• In a cooker, heat 1 tbsp oil. Add marinated chicken and ¼ cup water.
• Pressure cook for 3–4 whistles. Let pressure release naturally.

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Step 3: Dry Fry

• In a separate kadai, heat oil. Add fennel, dry red chillies, curry leaves, and chopped onions.
• Once golden, add the pressure-cooked chicken and sauté.
• Let the moisture evaporate, add pepper and garam masala, and roast till dry and crispy.

📝 This shortcut version saves time without sacrificing flavor!

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🍽️ Serving Suggestions

This spicy Natukodi fry pairs perfectly with:

• Steamed rice + rasam or pappu
• Chapati or Andhra parotta
• Jeera rice or lemon rice
• Or just enjoy it with a squeeze of lemon and sliced onions!

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🌟 Pro Cooking Tips

• Country chicken takes time – slow cooking enhances its natural flavor.
• Adjust chilli levels to your comfort – Andhra cuisine leans spicy!
• Add a spoon of ghee at the end for aroma and richness.
• Want extra crunch? Toss in some roasted cashews while frying.

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🧠 Nutrition Insights (Per serving approx.)

• Calories: 280
• Protein: 26g
• Fat: 18g
• Carbs: 5g
• Iron & Zinc: High (from country chicken)
• Immunity Boost: Thanks to ginger, garlic, and pepper!

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🔍 Tags:

Andhra Chicken Fry, Natukodi Vepudu, Country Chicken Fry Recipe, Kadai Chicken Fry, South Indian Non Veg Recipe, Traditional Andhra Recipes, Pressure Cooker Chicken Fry