Natu Kodi Pulusu

Method

1. 1

   Marinate country chicken: Cut 750g natu kodi (country chicken) into pieces. Mix with 1 cup yogurt, 1.5 tbsp ginger-garlic paste, 1.5 tsp red chilli powder, half tsp turmeric and salt. Marinate overnight.

2. 2

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.

3. 3

   Fry shallots: Heat 3 tbsp sesame oil. Add 2 cups sliced shallots. Fry on medium heat 12-15 minutes until deep golden.

4. 4

   Add ginger-garlic and tomatoes: Add 1.5 tbsp ginger-garlic paste, then 3 chopped tomatoes. Cook 8 minutes.

5. 5

   Add spice powders: Add 1.5 tsp red chilli powder, 1.5 tsp coriander powder. Fry 3 minutes.

6. 6

   Add marinated chicken: Add chicken with all yogurt. Fry on high heat 8-10 minutes.

7. 7

   Add tamarind water: Pour tamarind water and salt. Bring to a boil.

8. 8

   Pressure cook: Cover and pressure cook 6-7 whistles — country chicken needs longer cooking.

9. 9

   Finish: Open and cook uncovered 8-10 minutes until gravy thickens.

10. 10

    Serve: Adjust salt. Natu kodi pulusu is a rustic Andhra chicken stew with tamarind tanginess. Serve with rice.