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Spicy Natu Kodi Pulusu | Natu Kodi Pulusu | Country Chicken Recipe

| nonvegetarian

  • Prep Time 10 Mins
  • Cook Time 45 Mins
  • Servings 6

Ingredients

  • 1 kilo Country Chicken
  • 1/3 cup Curd
  • Salt (To taste)
  • For Gravy:
  • 1 tbsp Poppy seeds
  • 1/4 cup Fresh Coconut
  • 1 tbsp Melon Seeds
  • 2 tbsp Cashews
  • 3 Green Chillies
  • 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

  1. 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.
  2. Prepare the Masala Paste - Grind poppy seeds, fresh coconut, melon seeds, cashews, and green chillies into a smooth paste. Set aside.
  3. 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.
  4. 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.
  5. Incorporate Masala Paste - Add the prepared masala paste and 1/2 cup water. - Cook on medium flame until the oil floats on top.
  6. Add Chicken - Add the marinated chicken to the curry base. Cook on high flame, stirring occasionally, until the oil starts to float again.
  7. 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.
  8. 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.