How to make Kokur Nadur -
Deliciously prepared chicken in combination with lotus stem.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken , Lotus root
Cuisine : Indian
Course : Main Course Chicken
For more recipes related to Kokur Nadur checkout Chettinaad Fried Chicken. You can also find more Main Course Chicken recipes like Murgh aur Masoor ki Dal - Sk Khazana Quick Grilled Chicken Murg Pepper Seekh kabab Masala
Kokur Nadur Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kokur Nadur Recipe
Chicken 1/2 kilogram
Lotus root 1/4 kilogram
Red chilli powder 1 tablespoon
Asafoetida 1/4 teaspoon
Oil 1 1/2 tablespoons
Black cardamom 1
Cloves 3
Cumin seeds 1/2 teaspoon
Dry ginger powder (soonth) 1/2 teaspoon
Fennel seed (saunf) powder 1 teaspoon
Tamarind pulp 1 tablespoon
Ver (Kashmiri garam masala) 1/2 teaspoon
Method
Step 1
Wash, trim and cut the chicken into one and a half inch sized pieces. Wash thoroughly, peel and cut lotus stems into round slices of half centimeter thickness. Mix the red chilli powder in two tablespoons of water and keep aside. Mix asafoetida in two teaspoons of water and keep aside.
Step 2
Heat sufficient oil in a kadai and deep fry the chicken pieces till golden brown, drain onto an absorbent paper and keep aside. In the same oil deep fry the lotus stem slices till golden brown, drain onto an absorbent paper and keep aside. Heat one and a half tablespoons of oil in a pan, add the black cardamom, cloves, cumin seeds.
Step 3
When they start to crackle add the fried chicken pieces, fried lotus stems, red chilli water, dry ginger powder, fennel powder, asafoetida water, ver, salt and three fourth cup of water and bring to a boil. Reduce heat and allow to simmer on medium heat till the chicken is cooked, gravy is thickened and the oil has surfaced on top. Stir in the tamarind pulp. Mix well.
Step 4
Serve hot.
Nutrition Info
Calories : 909 Kcal
Carbohydrates : 34.9 gm
Protein : 135.1 gm
Fat : 25.3 gm
Other : Iron- 6.3mg
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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 www.sanjeevkapoor.com 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.
