Prep Time: 2 hrs
Cook Time: 45 mins
Total Time: 2 hrs 45 mins


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


Cleaning and Marinating the country chicken
Rinse chicken thoroughly.
soak in buttermilk mixed with turmeric powder for 5 minutes.
wash again for 2-3 times and keep aside.

Marinating the Chicken
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. Country chicken meat is usually harder than broiler keep in the refrigerator for 2 to 3 hours.

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

Preparing Naatukodi pulusu
Heat 5 tbsp of oil in a pressure pan, add chopped onions, green chilies, enough salt and sauté until onions become soft. Add turmeric powder, 1 tsp of ginger garlic paste, curry leaves and fry for a minute.
Add the chicken marinade and mix it. Cover the pressure pan with a normal lid and cook on medium heat for 5-7 minutes. Remove the lid, add chicken masala and mix well. Pour about 400 to 500 ml of water. Cover it with cooker lid and cook up to 6-7 whistles. Wait until the pressure has gone. Open the lid and garnish with chopped coriander leaves.

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