Nellore Kodi Pulusu with Spicy Chicken Fry
Nellore Kodi Pulusu
Ingredients
- • 500 g Chicken (bone-in pieces)
- • 2 medium Onions, finely chopped
- • 2 medium Tomatoes, pureed
- • 1 tbsp Ginger-Garlic paste
- • 1 tsp Turmeric powder
- • 1 tsp Red chili powder
- • 1/2 tsp Cumin powder
- • 1/4 tsp Fenugreek seeds
- • 2 tbsp Tamarind paste (thick)
- • 2 tbsp Oil
- • Salt to taste
- • Curry leaves a sprig
Cooking Steps
Marinate chicken with turmeric, chili powder, and ginger-garlic paste for 10 mins.
Heat oil in a pressure cooker. Add fenugreek seeds and curry leaves. Sauté for a few seconds.
Add chopped onions and sauté until golden brown.
Add marinated chicken and sauté for 5 minutes.
Add tomato puree, cumin powder, and cook until oil separates.
Add tamarind paste and 1/2 cup water. Pressure cook for 3 whistles.
Let the pressure release naturally. Adjust salt and consistency. Simmer for 2-3 minutes.
Spicy Chicken Fry
Ingredients
- • 250 g Chicken boneless, cubed
- • 1 tbsp Ginger-Garlic paste
- • 1 tsp Red chili powder
- • 1/2 tsp Coriander powder
- • 1/4 tsp Garam masala
- • 1 tbsp Cornflour
- • 2 tbsp Oil
- • Salt to taste
- • Lemon wedges for serving
Cooking Steps
In a bowl, combine chicken with ginger-garlic paste, chili powder, coriander powder, garam masala, cornflour, and salt.
Mix well to coat the chicken evenly. Let it marinate for 5 minutes.
Heat oil in a pan over medium-high heat.
Add the marinated chicken and fry until golden brown and cooked through, about 10-12 minutes.
Drain excess oil and serve hot with lemon wedges.