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Ingredients:
For cooking chicken:
- Natu kodi (country chicken) – 1 kg (cut into medium pieces)
- Turmeric powder – ½ tsp
- Salt – to taste
- Water – as needed
- Onions – 2 large (finely chopped)
- Curry leaves – 1 sprig
- Green chilies – 2 (slit)
- Ginger-garlic paste – 2 tbsp
- Oil – 4-5 tbsp (preferably groundnut or sesame oil)
For masala:
- Red chili powder – 1½ tsp (adjust to spice level)
- Coriander powder – 1 tbsp
- Garam masala – 1 tsp
- Pepper powder – ½ tsp (optional for extra heat)
- Fresh coriander leaves – for garnish
Optional:
- Fennel powder – ½ tsp (adds nice aroma)
- Coconut or poppy seed paste – 1 tbsp (if you want richness)
Instructions:
Step 1: Boil the chicken
- In a pressure cooker or pot, add the cleaned country chicken, turmeric, salt, and just enough water to cover.
- Pressure cook for 3–4 whistles (or slow cook until tender if not using a pressure cooker).
- Once done, separate the stock (don’t discard it – it can be used in soups or rasam!).
Step 2: Fry the masala
- Heat oil in a wide pan.
- Add chopped onions, green chilies, and curry leaves. Fry until golden brown.
- Add ginger-garlic paste. Sauté until the raw smell goes.
- Add red chili powder, coriander powder, (optional: fennel powder or coconut paste). Mix well and cook until oil separates.
Step 3: Add chicken & roast
- Add the boiled chicken pieces (without too much stock). Keep stirring on medium-high flame.
- Fry for 10–15 minutes, allowing the masala to coat the chicken and dry up completely.
- Sprinkle garam masala and pepper powder at the end. Mix well and fry for 2–3 more minutes.
Step 4: Garnish & Serve
- Garnish with freshly chopped coriander leaves.
