Spicy Natu Kodi Pulusu | Natu Kodi Pulusu | Country Chicken Recipe
Natu Kodi Pulusu is a quintessential Telugu dish that brings the rustic, earthy flavors of Andhra Pradesh right to your plate. This hearty curry features tender country chicken simmered in a rich, aromatic masala infused with traditional spices. Perfectly balanced with the creamy texture of ground coconut and nuts, this dish is a celebration of authentic regional cooking. Whether paired with rice, ragi sangati, or jowar roti, every bite of this delicious curry will transport you to the heart of a Telugu kitchen. Here's how you can make this mouthwatering classic at home!

Spicy Natu Kodi Pulusu | Natu Kodi Pulusu | Country Chicken Recipe - Recipe Video
Spicy Natu Kodi Pulusu | Natu Kodi Pulusu | Country Chicken Recipe
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nonvegetarian
Prep Time 10 mins
Soaking Time 1 hr
Cook Time 45 mins
Total Time 1 hr 55 mins
Servings 6
Ingredients
- 1 kilo Country Chicken
- 1/3 cup Curd
- Salt (To taste)
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For Gravy:
- 1 tbsp Poppy seeds
- 1/4 cup Fresh Coconut
- 1 tbsp Melon Seeds
- 2 tbsp Cashews
- 3 Green Chillies
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For Curry
- 1/3 cup Oil
- 3 Green Cardamoms
- 4 Cloves
- 1.5 inch Cinnamon
- 1 Bay leaf
- 2 sprigs Curry Leaves
- 1 cup Onion (Chopped)
- 2 slit Green chillies
- 2 Tomato (chopped)
- 2 tbsp Ginger garlic paste
- Salt (As required)
- 1.5 tbsp Coriander Powder
- 2 tbsp Chilli Powder
- 1 tsp Roasted Cumin Powder
- 750 ml Water
- 1/2 tbsp Garam masala
- Coriander Leaves(chopped)
Instructions
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Marinate the Chicken
- In a mixing bowl, marinate the country chicken with curd and salt.
- Set aside for at least 30 minutes to let the flavors seep in.
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Prepare the Masala Paste
- Grind poppy seeds, fresh coconut, melon seeds, cashews, and green chillies into a smooth paste. Set aside.
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Cook the Curry Base
- Heat oil in a large pan or pressure cooker.
- Add cardamom, cloves, cinnamon, and bay leaf. Sauté until aromatic.
- Toss in the curry leaves, chopped onions, and slit green chilies. Fry until the onions turn golden brown.
- Add ginger-garlic paste and fry until the raw smell disappears.
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Add Spices and Tomatoes
- Mix in chopped tomatoes, salt, coriander powder, chilli powder, and roasted cumin powder.
- Cook the mixture until the oil begins to separate.
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Incorporate Masala Paste
- Add the prepared masala paste and 1/2 cup water.
- Cook on medium flame until the oil floats on top.
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Add Chicken
- Add the marinated chicken to the curry base. Cook on high flame, stirring occasionally, until the oil starts to float again.
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Pressure Cook
- Pour 750 ml water into the pan.
- Pressure cook the chicken on medium flame for 4–5 whistles.
- Once the steam releases, open the lid.
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Finish the Dish
- Sprinkle garam masala and fresh coriander leaves.
- Sauté on medium flame until the oil floats and the curry reaches the desired consistency.

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