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naatukodi pulusu

Naatukodi pulusu - country chicken curry Andhra style recipe

Course Main Course
Cuisine Andhra
Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Author Bindu

Ingredients

For Marination

  • 500 grams country chicken
  • 1/4 tsp turmeric powder
  • 1 tsp salt
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 lemon

For Chicken Masala powder

  • 1 tbsp coriander seeds
  • 2 cinnamon sticks
  • 1 tsp poppy seeds/khus khus
  • 1 tsp desiccated coconut

For curry

  • 2 chopped onions
  • 3 slit green chilies
  • 1 tsp ginger garlic paste
  • 2 sprigs curry leaves
  • 1/4 tsp turmeric powder
  • salt as needed
  • 1 1/2 tsp red chili powder
  • 5 tbsp oil
  • 500 ml water
  • 1/4 cup chopped coriander leaves

Instructions

Cleaning and Marinating the country chicken

  1. rinse chicken thoroughly.
  2. soak in buttermilk mixed with turmeric powder for 5 minutes.
  3. wash again for 2-3 times.and keep aside.

Marinating the Chicken

  1. take the chicken into a mixing bowl, add 1/4 tsp of turmeric powder, 1 tsp of salt, 1 tsp red chili powder, 1 tsp coriander powder, squeeze half a lemon and mix well.
  2. country chicken meat is usually harder than broiler chicken.so keep in the refrigerator for 2 to 3 hours.

Preparing Masala powder

  1. heat up the pan, add 1 tbsp of coriander seeds, 2 cinnamon sticks, 4 cloves and dry roast until the flavor comes out.
  2. then add 1 tsp of poppy seeds, 1 tsp of desiccated coconut and sauté for few seconds.remove the pan from heat.
  3. grind the ingredients into a fine powder and keep aside.

Preparing Naatukodi pulusu

  1. heat 5 tbsp of oil in a pressure pan, add chopped onions, green chilies, enough salt and sauté until onions become soft.
  2. add turmeric powder, 1 tsp of ginger garlic paste, curry leaves and fry for a minute.
  3. add the chicken marinade and mix it.
  4. cover the pressure pan with a normal lid and cook on medium heat for 5-7 minutes.
  5. remove the lid, add chicken masala and mix well.
  6. pour about 400 to 500 ml of water.
  7. cover it with cooker lid and cook up to 6-7 whistles.
  8. wait until the pressure has gone.
  9. open the lid and garnish with chopped coriander leaves.