Natu Kodi Pulusu
Country chicken curry cooked in a fiery Telangana spice mix.
About this dish
Natu Kodi Pulusu is a fiery, thin country chicken curry that defines the bold palate of Telangana. Unlike broiler chicken, 'Natu Kodi' (free-range chicken) has a gamey flavor and tough texture that requires slow simmering to release its juices into the gravy. It is a celebratory dish, often cooked during festivals or for special guests, known for its high spice quotient.
Ingredients
The Chicken and Marinade
- 800g Country Chicken (Natu Kodi), cut into medium pieces with bone
- 1 tsp Turmeric powder
- 1.5 tbsp Ginger-garlic paste
- 1 tsp Salt
- 1 tbsp Lemon juice
The Telangana Spice Paste
- 2 tbsp Poppy seeds (Ghasghas), soaked
- 2 tbsp Dry coconut (Kopra), grated and roasted
- 1 inch Cinnamon stick
- 4 Cloves
- 3 Cardamoms
- 1 tsp Cumin seeds
The Gravy Base
- 4 tbsp Peanut oil
- 2 large Onions, finely sliced
- 3 tbsp Spicy red chili powder (Teja variety preferred)
- 1 tbsp Coriander powder
- 2 medium Tomatoes, pureed
- 4 Green chilies, slit
- 1 sprig Curry leaves
- 500ml Water
Method
- 1
Marinate the chicken
In a large bowl, mix the chicken pieces with turmeric, ginger-garlic paste, salt, and lemon juice. Let it marinate for at least 30 minutes. The lemon juice helps slightly tenderize the tough muscle fibers of the country chicken.
- 2
Prepare the masala paste
Lightly roast the dry coconut until golden. Grind the roasted coconut, soaked poppy seeds, cinnamon, cloves, cardamom, and cumin into a very fine, smooth paste using a little water. This paste provides the thick body and nutty undertone to the spicy gravy.
- 3
Sauté the aromatics
Heat oil in a heavy-bottomed pot or pressure cooker. Add the sliced onions and fry on medium heat until they turn a deep golden brown. Do not rush this; the caramelized onions are essential for the color and sweetness of the pulusu.
- 4
Brown the chicken
Add the marinated chicken to the pot. Increase the heat to high and sauté for 8-10 minutes. This 'bhuna' process sears the meat, locking in the juices and helping the chicken absorb the flavor of the fried onions and ginger-garlic.
- 5
Add the spices and paste
Lower the heat and add the red chili powder, coriander powder, and the prepared masala paste. Stir well for 3-4 minutes until the oil starts separating from the sides of the masala. The aroma should be pungent and spicy.
- 6
Simmer the gravy
Stir in the tomato puree, green chilies, and curry leaves. Pour in 500ml of water (or more if you prefer a thinner consistency). Country chicken takes much longer to cook than regular chicken, so ensure there is enough liquid for a long simmer.
- 7
Slow cook to perfection
If using a pressure cooker, cook for 6-8 whistles. If cooking in an open pot, cover and simmer on low-medium heat for 45-50 minutes. The meat is done when it easily pulls away from the bone but still has a firm, characteristic bite.
- 8
The final reduction
Check the consistency of the 'pulusu' (gravy). It should be thin but rich with a layer of red oil (tari) floating on top. If it's too thick, add a bit of hot water. Garnish with plenty of fresh coriander and let it rest for 10 minutes before serving.
Notes & variations
- If you cannot find country chicken, you can use broiler chicken, but reduce the cooking time significantly (15-20 mins total).
- The heat level is traditionally very high; adjust the red chili powder to your tolerance.
- Poppy seeds can be substituted with soaked cashews if unavailable.
- Always use peanut oil for an authentic Telangana flavor profile.
Serve with
Traditionally served with Jonna Rotte or steaming hot rice and a side of raw onions and lemon.
Cook's note
Adding a few pieces of chicken liver and neck gives the gravy a much deeper, more intense meaty flavor.