Hyderabad Kodi Masala | Chicken Masala Dry


Here is another recipe from Andhra Cuisine. Unlike other chicken masalas, the preparation method of this recipe is quite different.All the ingredients are mixed together while marinating the chicken and around 80% of the cooking is done without adding oil. Oil is added only at the end of the cooking process.


Chicken 500 Grams
Onion 1 No (Chopped)
Tomato 1 No (Chopped)
Curry Leaves 1/2 Cup
Green Chillies 2 Nos
Ginger Garlic Paste 1 Tablespoon
Turmeric Powder A Pinch
Chilli Powder 1 Tablespoon
Cinnamon 1 Stick
Cloves 4 Nos
Fennel Seeds 1/4 Tablespoon
Garam Masala 1/4 Tablespoon
Salt To Taste
Oil 2 Tablespoons


Preparation Method
  • Wash the chicken thoroughly and cut them into medium sized pieces.
  • Drain the excess water.
  • To the chicken add ginger garlic paste, curry leavess, chillies, turmeric powder, chilli powder, cinnamon, cloves, fennel seeds, salt. Mix it well.
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  • Add Onion, tomatoes and mix it thoroughly.
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  • Marinate the chicken for an hour.
  • Transfer the contents to a pan and start cooking by turning on the flame.
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  • Keep Mixing continuously. When the chicken is half cooked add garam masala.
  • When the chicken is almost cooked, add oil and let them get cooked in oil for few more minutes.
  • Once the chicken has become dry, turn  off the flame and transfer it to a plate.
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