Type: Spicy tamarind-based curry
Special Touch: Uses tamarind pulp for a tangy flavor
Best With: Steamed rice, ghee, and pappadam
Natu Kodi (country chicken) – 1 kg (cut and cleaned)
Turmeric powder – ½ tsp
Red chili powder – 1 tsp
Salt – to taste
Oil – 4-5 tbsp (use gingelly or groundnut oil for authentic flavor)
Onions – 3 large (finely chopped)
Green chilies – 3–4 (slit)
Ginger-garlic paste – 2 tbsp
Tomatoes – 2 (chopped)
Curry leaves – 1 sprig
Tamarind – lemon-sized ball (soaked in warm water & juice extracted)
Coriander powder – 1 tbsp
Cumin powder – 1 tsp
Red chili powder – 1½ tsp (adjust to taste)
Garam masala – 1 tsp
Water – as needed
Marinate the chicken:
Mix chicken with turmeric, salt, and red chili powder. Let it sit for at least 30 minutes.
Sauté the base:
Heat oil in a deep vessel or kadai.
Add chopped onions, green chilies, and curry leaves. Sauté until golden brown.
Add ginger-garlic paste. Cook until the raw smell disappears.
Add tomatoes & spices:
Add chopped tomatoes. Cook till soft and mushy.
Add coriander powder, cumin powder, and more chili powder. Cook till oil separates.
Cook chicken:
Add marinated chicken pieces. Sauté on high heat for 5–6 minutes.
Cover and cook for 10–15 minutes on medium heat, stirring occasionally.
Add tamarind & simmer:
Pour in tamarind extract. Add enough water to make a pulusu (thin curry).
Adjust salt and spice. Cover and simmer for 25–30 minutes until chicken is tender.
Finish with garam masala:
Optional: Add coconut paste or poppy seed paste for richness.
Add garam masala. Simmer for 5 more minutes.
Garnish:
Sprinkle fresh coriander leaves and turn off the flame.
At Desi Chicken, we believe in bringing you the purest, healthiest, and most delicious country chicken—just like nature intended. No artificial hormones, no antibiotics, just wholesome goodness for you and your family.
Survey No.99/E/1/1, Nandipally Revenue Village, Opp.Vasista Farm House, Nagaram grama Panchayat, Maheshwaram, Ranga Reddy, Telangana-501218.
