Chicken Podi | Andhra Chicken Kaaram Podi | Spicy Chicken Powder for Rice

Steps

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1. 1
   Combine the boneless chicken pieces with salt, red chilli powder, and turmeric powder, mixing well so the chicken absorbs all the flavors for marination.
   ▶ ≈0:32
2. 2
   Heat oil in a wide pan for deep frying. Once hot, add thinly sliced onions and fry patiently until they become crispy and golden brown, then drain and set aside.
   ▶ ≈0:59
3. 3
   Peel the garlic cloves and fry them in the same oil until crispy and aromatic, then drain and set aside with the fried onions.
   ▶ ≈1:34
4. 4
   Lower the heat and gently fry six dry red chillies in the same oil until fragrant, then drain and set aside.
   ▶ ≈1:58
5. 5
   Fry the marinated chicken pieces in batches in the same oil over medium-low heat, allowing them to cook slowly until crispy on the outside, then drain and set aside.
   ▶ ≈2:25
6. 6
   Turn off the heat and add curry leaves to the remaining warmth in the pan, frying them until crispy and fragrant.
   ▶ ≈2:57
7. 7
   Allow all fried ingredients to cool completely, then transfer the cooked chicken to a mixer jar and pulse a few times until slightly coarse and shredded (not a fine powder).
   ▶ ≈3:13
8. 8
   Add the fried red chillies (stalks removed), roasted garlic, crispy curry leaves, and fried onions, then pulse again a few times until everything combines well.
   ▶ ≈3:33
9. 9
   Once you achieve the desired coarse texture, add turmeric powder, Kashmiri chilli powder for color, coriander powder, and rock salt, then grind everything once more until all flavors are well combined.
   ▶ ≈3:48
10. 10
    The aromatic chicken podi is now ready. Serve hot with steaming rice and a spoonful of ghee, or enjoy with idlis and dosas. Store in an airtight container in the refrigerator for up to 3-4 days.
    ▶ ≈4:06