Nellore Kodi Pulusu
Nellore Kodi Pulusu
Ingredients
- • 500 g Chicken (bone-in, curry cut)
- • 150 g Onions (finely chopped)
- • 100 g Tomatoes (pureed)
- • 2 tbsp Ginger-Garlic Paste
- • 2-3 Green Chillies (slit)
- • 1 sprig Curry Leaves
- • 2 tbsp Tamarind Pulp (from 20 g tamarind)
- • 1/2 tsp Turmeric Powder
- • 1.5 tbsp Red Chilli Powder
- • 2 tbsp Coriander Powder
- • 1 tsp Cumin Powder
- • 1 tsp Garam Masala
- • 3 tbsp Oil
- • 200 ml Water
- • Salt to taste
- • For Marinade: 1/2 tsp Turmeric, 1 tsp Red Chilli Powder, 1 tsp Ginger-Garlic Paste
Cooking Steps
Marinate chicken with 1/2 tsp turmeric, 1 tsp red chilli powder, 1 tsp ginger-garlic paste, and a pinch of salt. Set aside for at least 15 minutes.
Heat oil in a heavy-bottomed pan or pressure cooker. Add chopped onions and sauté until golden brown (10-12 minutes).
Add green chillies and curry leaves, sauté for 1 minute. Then add remaining ginger-garlic paste and cook until the raw smell disappears (2-3 minutes).
Stir in tomato puree, remaining turmeric powder, red chilli powder, coriander powder, and cumin powder. Cook until oil separates from the masala (8-10 minutes).
Add the marinated chicken to the pan and sauté for 5-7 minutes until it changes color.
Pour in the tamarind pulp and 200 ml water. Add salt to taste. Mix well.
Cover and simmer on low heat for 20-25 minutes, or pressure cook for 2-3 whistles, until the chicken is tender. Allow pressure to release naturally if using a pressure cooker.
Stir in garam masala and adjust consistency by simmering uncovered for a few more minutes if too thin. Serve hot.