Kothimera Kodi Vepudu Recipe

Prepare chicken

Wash chicken pieces and pat dry. Make 2–3 shallow slits on each piece so marinade penetrates.

In a large bowl combine yogurt, ginger-garlic paste, red chili powder, turmeric, black pepper, salt and lemon juice. Mix until smooth.

Add chicken pieces to the yogurt mixture and rub marinade into the slits and all over. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor.

If using raw peanuts and you prefer a toasted flavor, heat 1 tsp oil in a small pan over medium heat and lightly roast peanuts until golden (2–3 minutes). Set aside to cool.

In a blender or food processor add coriander leaves, green chilies, curry leaves, roasted peanuts, grated coconut, garlic cloves, chopped ginger, cumin seeds, tamarind paste, salt and 4 tbs water.

Blend to a coarse-smooth paste. Scrape sides and add another tablespoon of water if needed. The paste should be thick but spreadable. Transfer to a bowl and set aside.

Heat 3 tbs oil in a heavy-bottomed pan or kadai over medium-high heat until shimmering.

Add mustard seeds; when they start to pop add cumin seeds, dry red chilies and curry leaves. Sauté for 10–15 seconds until fragrant.

Add the sliced onion and slit green chilies. Sauté until onions turn translucent and begin to brown at edges (4–6 minutes).

Add the marinated chicken pieces to the pan, arranging skin/bone-side down if using skin-on pieces. Brown the chicken on medium-high heat for 4–6 minutes turning to get light color on all sides. This seals juices.

Reduce heat to medium. Add the prepared kothimera (coriander-cilantro) spice paste evenly over the chicken. Stir gently to coat each piece with the paste.

Add the remaining 1 tbs oil around the sides if pan looks dry. Cover the pan and cook on medium-low for 12–15 minutes, stirring gently once or twice to prevent sticking. If the mixture looks too dry or starts to stick, add 2–3 tbs water.

Uncover and increase heat to medium-high for the last 4–5 minutes to reduce any excess moisture and let the masala cling to the chicken. Taste and add 1/2 tsp brown sugar or jaggery if you want to balance tanginess, and adjust salt if needed.

Cook until chicken is fully cooked (internal temp 75°C / 165°F for white meat) and the oil separates slightly from the masala indicating it is done. Total cooking after adding paste should be about 20–25 minutes depending on piece size.

Transfer the Kothimera Kodi Vepudu to a serving platter. Garnish with chopped fresh coriander leaves and serve hot with lemon wedges on the side.

Serve as an appetizer or starter with sliced onions and hot rotis, steamed rice or as part of a multi-course meal.