How to make Kozhi Urundai Kozhambu Recipe - Minced chicken balls in tamarind curry.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken mince , Tamarind ( इमली )

Cuisine : TamilNadu

Course : Main Course_Chicken

Kozhi Urundai Kozhambu

You can also find more Main Course_Chicken recipes like Five Spice Chicken Stir-Fry, Akhrot Murgh, Garlic Chicken, Chicken Cafreal. Or try out these recipes from TamilNadu Cuisine like Mammalapuram Kal Erra, Bagala Baath, Elimachi Rasam, Tomato Rasam.

Kozhi Urundai Kozhambu Recipe Card

Kozhi Urundai Kozhambu
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Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Kozhi Urundai Kozhambu

  • Chicken mince 350 grams

  • Tamarind 1/2 lemon

  • Eggs 2

  • Ginger 1 inch piece

  • Garlic 12 cloves

  • Fresh turmeric 1 inch piece

  • Green chillies 6

  • Cashewnuts 12

  • Poppy seeds (khuskhus/posto) 2 teaspoons

  • Coconut scraped 1/2 cup

  • Fresh coriander leaves chopped 1/2 cup

  • Oil 12 tablespoons

  • Onion chopped 2 medium

  • Tomatoes pureed 2 medium

  • Whole dry red chilli 4

  • Black peppercorns 1 tablespoon

  • Split black gram with skin (chilkewali urad dal) 2 tablespoons

  • Coriander seeds 2 tablespoons

  • Cinnamon 1 inch piece

  • Cloves 2

  • Star anise 1

  • Green cardamoms 2

  • Nutmeg powder 1/4 teaspoon

Method

Step 1

Clean the chicken mince and mix in the two eggs, working with light hands. Soak tamarind in half a cup of warm water. Remove the pulp, strain and keep.

Step 2

Grind ginger, garlic, turmeric and green chillies to a fine paste. Soak cashewnuts and poppy seeds in half a cup of warm water and grind to a smooth paste along with coconut.

Step 3

Roast the masala items on a tawa one by one. Cool and grind to slightly coarse powder. Pound the mince lightly with the fresh coriander, little salt and quarter of the ginger garlic paste and quarter of the masala powder.

Step 4

Leave it in the refrigerator for half an hour marinate. Divide the mince into twelve to sixteen equal parts, wet your palm and make smooth balls and keep.

Step 5

Heat oil in a wide vessel, add the onion and sauté till golden brown. Add the remaining ginger garlic paste and continue to sauté.

Step 6

Add the remaining masala powder and stir well. Add the pureed tomatoes and tamarind pulp. Cook till the oil separates and full flavor develops.

Step 7

Add the coconut paste diluted in one cup of water. Bring to a boil and reduce the heat. Add the chicken balls, adjust salt and simmer till the balls are cooked and the curry thickens.

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