How to make Kozhi Urundai Kozhambu - 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

A rich source of protein chicken provides the body with all essential amino acids which varies based on the cut used. One of the world’s most popular food chicken also works as means to uplift sulky moods– that is probably why chicken soup is for the soul!

You can also find more Main Course Chicken recipes like Chettinadu Kozhi Sambar, Chinese Style Claypot Chicken, Dhaniya Chicken, Chicken Chole.

Kozhi Urundai Kozhambu Recipe Card

Kozhi Urundai Kozhambu

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kozhi Urundai Kozhambu Recipe

  • 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


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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.