Ragi Sankati with Natu Kodi Pulusu

Ingredients

• 750 g Country Chicken (Curry cut, skin-on recommended for flavor)
• 0.25 cup Curd (For marinade, slightly sour is fine)
• 2 tbsp Ginger Garlic Paste (Divided use)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Red Chilli Powder (Adjust to your spice preference)
• 1.5 tsp Salt (Divided use, adjust to taste)
• 3 tbsp Sesame Oil (Also known as gingelly oil)
• 2 pcs Onion (Medium-sized, thinly sliced)
• 4 pcs Green Chilli (Slit lengthwise)
• 2 pcs Tomato (Medium-sized, finely chopped)
• 1 inch Cinnamon Stick
• 4 pcs Cloves
• 2 pcs Green Cardamom
• 2 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1 tsp Garam Masala
• 1 pcs Tamarind (Small lemon-sized ball)
• 0.25 cup Grated Coconut (Fresh or frozen)
• 1.5 cup Water (For pressure cooking)
• 3 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Marinate the Chicken

   • In a large bowl, combine the country chicken pieces with curd, 1 tbsp of ginger garlic paste, turmeric powder, red chilli powder, and 1 tsp of salt.
   • Mix thoroughly to ensure each piece is well-coated.
   • Cover the bowl and let the chicken marinate for at least 1 hour at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
2. 2

   Prepare the Gravy Base

   • Soak the tamarind in 1 cup of warm water for about 20 minutes. Squeeze the pulp to extract a thick juice, then strain and discard the solids.
   • In a small blender, grind the grated coconut with a few tablespoons of water to form a smooth, fine paste. Set aside.
3. 3

   Sauté Aromatics and Build Masala

   • Heat sesame oil in a pressure cooker over medium heat. Add the cinnamon stick, cloves, and green cardamom. Sauté for 30-45 seconds until they release their aroma.
   • Add the sliced onions and sauté for 8-10 minutes until they turn soft and golden brown.
   • Add the remaining 1 tbsp of ginger garlic paste and the slit green chillies. Sauté for another minute until the raw smell disappears.