Naatukodi Pulusu | Country Chicken sour Curry

| nonvegetarian

  • Cook Time 60 Mins
  • Resting Time 180 Mins
  • Servings 6


  • For the Chicken Marinate:
  • 1 kg Country Chicken
  • 1/2 tbsp Turmeric(Haldi)
  • 2 tbsp Oil
  • Salt
  • 1 tbsp Ginger Garlic Paste
  • For the Spices Powder:
  • 2 tbsp Coriander Seeds (Dhaniya)
  • 7-8 Cloves (Laung)
  • 5 Cardamom (Ilaichi)
  • 1 Inch Cinnamon Stick
  • 1/4 Cup Dry Coconut (Copra)
  • 1 tbsp Khuskhus
  • 1 Bay Leaf (Tez Patta) (Optional)
  • For the Curry:
  • 6 tbsp Oil
  • 2 Green Chillies (Slit)
  • 2 Onion Diced
  • 2 Sprigs Curry Leaves
  • 1/2 tbsp Ginger Garlic paste
  • 750 ml Hot Water
  • 2 Tomato Diced
  • 2.5 tbsp Red Chilli Powder
  • 1 Lemon Juice
  • Coriander Leaves Chopped (A little)


  1. Take a Kilo of country chicken and rub salt, turmeric, ginger-garlic paste and oil into the pieces. Let the chicken marinate for at least three hours.
  2. Roast all the ingredients for the masala powder until a good aroma emanates. Put in the Khuskhus last. Take away from the fire when the Khuskhus starts to splutter.
  3. Grind the roasted masala ingredients into a fine powder once it is cool.
  4. Heat oil in a vessel. Add slit green Chillies, curry leaves, sliced onions, and salt. Fry till golden brown.
  5. Add ginger garlic paste and fry well.
  6. Add the diced tomato and cook till it is pulpy; and till the oil floats to the top. Now add red Chilli powder and fry. Add a little water to prevent it from burning.
  7. Now add the marinated chicken pieces and fry on high flame, till the chicken turns a nice golden brown.
  8. Now add the hot water. Mix well. Cover the vessel with a lid and let it cook on medium flame till the chicken pieces become tender.
  9. It may take 35-40 minutes or more, depending on the quality of the chicken. When the meat is 80% cooked, add the powdered spices and coriander leaves. Cover and cook till the oil floats to the top.
  10. Once the meat is tender, add the juice of one lemon and mix well. Once the oil floats well over the curry, take the vessel off from the stove.