Traditional Andhra & Telangana Natu Kodi Recipes

• 4–5 people

• Country chicken (Natu Kodi) – 1 kg
• Onions – 3 medium, finely sliced
• Tomatoes – 2 medium, chopped
• Ginger-garlic paste – 2 tablespoons
• Green chillies – 3, slit
• Curry leaves – 2 sprigs
• Coriander leaves – a handful, chopped
• Oil – 4 tablespoons
• Salt – 1½ teaspoons (adjust to taste)
• Turmeric powder – ½ teaspoon
• Red chilli powder – 2 teaspoons
• Coriander powder – 2 teaspoons
• Cumin powder – 1 teaspoon
• Garam masala – 1 teaspoon
• Water – 2 to 2½ cups

• Chicken – 1 kg
• Turmeric powder – ¼ teaspoon
• Red chilli powder – 1 teaspoon
• Salt – 1 teaspoon
• Ginger-garlic paste – 1 tablespoon
• Lemon juice – 1 tablespoon

Marinate for at least 1 hour (2–3 hours is even better).

Heat oil in a heavy-bottomed pot or pressure cooker.

Add curry leaves and green chillies.

Add sliced onions and cook on medium heat for 8–10 minutes until they turn light golden brown.

Add ginger-garlic paste and cook for 2 minutes until the raw smell disappears.

Add chopped tomatoes.

Cook for 5–7 minutes until soft and the oil starts separating.

Add:

• Turmeric powder
• Red chilli powder
• Coriander powder
• Cumin powder

Cook for 2 minutes while stirring.

Add the marinated country chicken.

Mix well so the masala coats every piece.

Cook on medium heat for 10 minutes, stirring occasionally.

Add 2 to 2½ cups water.

Cover and cook.

If using a pressure cooker: Cook for 5–6 whistles, then simmer for 10 minutes.

If cooking in a pot: Cook on low heat for 45–60 minutes, stirring every 10 minutes.

Country chicken takes longer to cook than broiler chicken.

Open the lid.

Add garam masala.

Simmer uncovered for 10 minutes until the gravy thickens.

Add chopped coriander leaves.

Turn off the heat and let the curry rest for 10 minutes before serving.

• Do not rush the onions. Golden onions create the authentic Andhra flavour.
• Cook on low heat. Country chicken becomes tender gradually.
• Add water gradually. You can always add more later.
• Taste before finishing. Adjust salt and chilli powder at the end.
• Resting the curry for 10 minutes makes a noticeable difference in flavour.

• Steamed rice
• Jowar roti
• Chapati
• Ragi sangati

The curry should have a deep reddish-brown gravy, tender chicken, and a rich spicy aroma—the classic taste of an Andhra village-style Natu Kodi curry.

For the best flavour, use freshly prepared Paras Farms Natu Kodi and allow the curry to simmer slowly until the meat becomes tender.

Naturally Raised. Freshly Prepared. Farm to Fork.

• 4–5 people

• 20 minutes

• 60–75 minutes

For Marination

• Natu Kodi (Country Chicken) – 1 kg
• Turmeric powder – ½ teaspoon
• Salt – 1 teaspoon
• Ginger-garlic paste – 1 tablespoon

Marinate the chicken for at least 1 hour.

For the Pulusu

• Onions – 3 medium, sliced
• Tomatoes – 2 medium, chopped
• Green chillies – 3, slit
• Curry leaves – 2 sprigs
• Ginger-garlic paste – 1 tablespoon
• Tamarind – small lemon-sized ball
• Oil – 4 tablespoons
• Turmeric powder – ½ teaspoon
• Red chilli powder – 2 teaspoons
• Coriander powder – 2 teaspoons
• Cumin powder – 1 teaspoon
• Garam masala – 1 teaspoon
• Salt – to taste
• Water – 3 cups
• Fresh coriander leaves – a handful, chopped

Soak the tamarind in ½ cup warm water for 15 minutes.

Squeeze well and extract the pulp.

Keep the tamarind extract aside.

Heat oil in a pressure cooker or heavy-bottomed pot.

Add curry leaves and green chillies.

Add sliced onions and cook on medium heat for 8–10 minutes until they become soft and light golden.

Add ginger-garlic paste and cook for 2 minutes until the raw smell disappears.

Add chopped tomatoes and cook for 5–7 minutes until soft.

Add:

• Turmeric powder
• Red chilli powder
• Coriander powder
• Cumin powder

Cook for 2 minutes, stirring continuously.

Add the marinated Natu Kodi.

Mix well so that the masala coats every piece.

Cook for 10 minutes on medium heat.

Add 3 cups water.

Add the prepared tamarind extract.

Mix well and adjust salt.

If using a pressure cooker: Cook for 5–6 whistles and then simmer for 10 minutes.

If using a regular pot: Cover and cook on low heat for 60–75 minutes, stirring occasionally.

Country chicken takes longer to become tender than broiler chicken.

Open the lid and check the consistency.

The pulusu should have a medium-thick, slightly tangy gravy.

Add garam masala.

Simmer uncovered for 10 minutes.

Add chopped coriander leaves and turn off the heat.

Allow the pulusu to rest for 10 minutes before serving.

• Do not rush the cooking. Slow cooking is the secret to authentic flavour.
• Tamarind should be balanced. Add a little at first; you can always add more.
• Country chicken cooks slowly. If it feels firm, cook for another 10–15 minutes.
• Resting the curry before serving makes the flavours richer.
• The gravy should be slightly tangy, mildly spicy, and aromatic.

• Hot steamed rice
• Jowar roti
• Ragi sangati
• Chapati

A spoon of ghee with hot rice and Natu Kodi Pulusu is a classic Telugu combination.

Naturally raised country chicken has a firmer texture and richer flavour than commercial chicken. During slow cooking, it absorbs the tamarind and spices beautifully, creating the deep, authentic taste that traditional Andhra and Telangana Natu Kodi Pulusu is known for.

For the best results, use freshly prepared Paras Farms Natu Kodi and allow the pulusu to simmer gently until the meat becomes tender and flavourful.

Naturally Raised. Freshly Prepared. Farm to Fork.

• 4–5 people

• 20 minutes

• 60–75 minutes

For Marination

• Natu Kodi (Country Chicken) – 1 kg
• Turmeric powder – ¼ teaspoon
• Salt – 1 teaspoon
• Ginger-garlic paste – 1 tablespoon
• Lemon juice – 1 tablespoon

Marinate for 1–2 hours.

For the Curry

• Onions – 3 medium, finely sliced
• Tomatoes – 2 medium, chopped
• Green chillies – 3, slit
• Curry leaves – 2 sprigs
• Ginger-garlic paste – 1 tablespoon
• Oil – 4 tablespoons
• Turmeric powder – ½ teaspoon
• Red chilli powder – 2½ teaspoons
• Coriander powder – 2 teaspoons
• Cumin powder – 1 teaspoon
• Garam masala – 1 teaspoon
• Crushed black pepper – 1 teaspoon
• Salt – to taste
• Water – 2½ cups
• Fresh coriander leaves – a handful, chopped

Mix the chicken with turmeric, salt, ginger-garlic paste, and lemon juice.

Keep it aside for 1–2 hours.

Heat oil in a pressure cooker or heavy-bottomed pot.

Add curry leaves and green chillies.

Add sliced onions and cook on medium heat for 10–12 minutes until they become deep golden brown.

This step is important for the rich Telangana flavour.

Add ginger-garlic paste and cook for 2 minutes.

Add chopped tomatoes and cook for 5–7 minutes until soft.

Add:

• Turmeric powder
• Red chilli powder
• Coriander powder
• Cumin powder
• Crushed black pepper

Cook for 2 minutes, stirring continuously.

Add the marinated Natu Kodi.

Mix well so that the masala coats every piece.

Cook on medium heat for 10–12 minutes.

Add 2½ cups water and mix well.

If using a pressure cooker: Cook for 5–6 whistles and then simmer for 10 minutes.

If using a regular pot: Cover and cook on low heat for 60–75 minutes, stirring occasionally.

Country chicken becomes tender gradually, so patience is important.

Open the lid.

Add garam masala.

Simmer uncovered for 10 minutes until the gravy becomes thick and glossy.

Add chopped coriander leaves and switch off the heat.

Allow the curry to rest for 10 minutes before serving.

• Brown the onions well—this gives the curry its deep Telangana flavour.
• Do not add too much water. Telangana curry is usually thicker than pulusu.
• Use freshly crushed black pepper for the best aroma.
• If the chicken is still firm, cook for another 10–15 minutes.
• Resting the curry before serving makes it even more flavourful.

• Hot steamed rice
• Jowar roti
• Ragi sangati
• Chapati

For an authentic Telangana meal, serve with raw onion slices, green chillies, and a spoon of ghee.

Naturally raised country chicken has a firm texture and rich flavour that stands up beautifully to the bold spices used in Telangana cuisine. The meat absorbs the masala during slow cooking, creating a curry that is deeply aromatic, spicy, and satisfying.

For the best results, use freshly prepared Paras Farms Natu Kodi and allow the curry to simmer slowly until the meat becomes tender and full of flavour.

Naturally Raised. Freshly Prepared. Farm to Fork.

• 4–5 people

• 20 minutes

• 45–60 minutes

For Marination

• Natu Kodi (Country Chicken) – 1 kg
• Turmeric powder – ½ teaspoon
• Red chilli powder – 2 teaspoons
• Coriander powder – 2 teaspoons
• Cumin powder – 1 teaspoon
• Crushed black pepper – 1 teaspoon
• Ginger-garlic paste – 2 tablespoons
• Salt – 1½ teaspoons
• Lemon juice – 1 tablespoon

Marinate for at least 2 hours.

For Frying

• Oil – 4 tablespoons
• Onions – 2 medium, finely sliced
• Green chillies – 3, slit
• Curry leaves – 2 sprigs
• Garam masala – 1 teaspoon
• Fresh coriander leaves – a handful, chopped

Place the marinated chicken in a pressure cooker. Add ½ cup water. Cook for 4–5 whistles and let the pressure release naturally.

If using a regular pot, cook covered on low heat until the chicken becomes tender.

Add the cooked chicken along with any remaining masala.

Cook on medium heat for 15–20 minutes, stirring occasionally.

As the moisture evaporates, the chicken will begin to fry.

Add garam masala and continue cooking until the pieces become lightly crispy and coated with a thick spicy masala.

Add chopped coriander leaves.

Fry for 2 more minutes and switch off the heat.

• Do not add too much water while pressure cooking.
• Fry on medium heat for the best texture.
• Allow the moisture to evaporate completely before expecting crispiness.
• Fresh curry leaves and black pepper give the authentic village flavour.

• Steamed rice and rasam
• Jowar roti
• Chapati
• Lemon wedges and sliced onions

Naturally raised country chicken has a firm texture and rich flavour that holds up beautifully during frying. Unlike softer commercial chicken, Natu Kodi develops a slightly crispy exterior while remaining juicy inside, making it ideal for traditional village-style chicken fry.

For the best results, use freshly prepared Paras Farms Natu Kodi and fry it slowly until the masala becomes aromatic and the chicken turns lightly crisp.

Naturally Raised. Freshly Prepared. Farm to Fork.

• 4–5 people

• 25 minutes

• 50–60 minutes

For Marination

• Natu Kodi (Country Chicken) – 1 kg
• Thick curd (yogurt) – ½ cup
• Ginger-garlic paste – 2 tablespoons
• Turmeric powder – ½ teaspoon
• Red chilli powder – 1½ teaspoons
• Salt – 1½ teaspoons
• Lemon juice – 1 tablespoon

Marinate for 1–2 hours.

For the Pulao

• Basmati rice – 500 g (2½ cups)
• Onions – 2 large, thinly sliced
• Green chillies – 3, slit
• Tomatoes – 2 medium, chopped
• Mint leaves – 1 cup
• Coriander leaves – 1 cup
• Oil – 3 tablespoons
• Ghee – 2 tablespoons
• Bay leaves – 2
• Cloves – 4
• Green cardamom – 4
• Cinnamon – 1 small stick
• Coriander powder – 1 teaspoon
• Cumin powder – 1 teaspoon
• Garam masala – 1 teaspoon
• Salt – to taste
• Water – 5 cups

Wash and soak the basmati rice for 30 minutes.

Drain and keep aside.

Heat oil and ghee in a pressure cooker or heavy-bottomed pot.

Add bay leaves, cloves, cardamom, and cinnamon.

Add sliced onions and cook until golden brown.

Add green chillies and cook for a minute.

Add tomatoes and cook until soft.

Add coriander powder, cumin powder, and garam masala.

Add the marinated Natu Kodi and cook for 15–20 minutes until the chicken is partially cooked and coated with the masala.

Add mint leaves and coriander leaves.

Add the soaked rice and gently mix with the chicken.

Pour in 5 cups water and adjust salt.

Bring it to a boil.

If using a pressure cooker: Cook for 1 whistle, then switch off the heat and allow the pressure to release naturally.

If using a pot: Cover and cook on low heat for 25–30 minutes until the rice is fully cooked and the chicken becomes tender.

Let the pulao rest for 10 minutes.

Gently fluff the rice before serving.

• Do not overcook the rice.
• Keep the flame low after adding the rice.
• If the chicken is still firm, add ¼ cup hot water and cook for a few more minutes.
• Resting the pulao before serving improves both flavour and texture.

• Onion raita
• Mirchi ka salan
• Sliced onions with lemon
• Boiled egg (optional)

Naturally raised country chicken has a firm texture and rich flavour that slowly releases into the rice during cooking. Unlike commercial chicken, Natu Kodi creates a deeply aromatic stock that gives the pulao its authentic village-style taste.

For the best results, use freshly prepared Paras Farms Natu Kodi and cook the pulao gently so the rice absorbs the natural flavour of the chicken and spices.

Naturally Raised. Freshly Prepared. Farm to Fork.