How to make Kozhi Thengai Kozhambu -

This is the way chicken is cooked in Tamilnadu.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Coconut (नारियल)

Cuisine : TamilNadu

Course : Main Course Chicken

For more recipes related to Kozhi Thengai Kozhambu checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Chicken Pistewala Broccoli and Chicken Casserole Jeera Chicken A La Sheetal Kheema Bhari Mirch

 Kozhi Thengai Kozhambu

Kozhi Thengai Kozhambu Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kozhi Thengai Kozhambu Recipe

  • Chicken 1 (800 grms)

  • Coconut scraped 1 cup

  • Salt to taste

  • Oil 4 tablespoons

  • Star anise 2

  • Bay leaves 2

  • Curry leaves 10-12

  • Turmeric powder 1/2 teaspoon

  • Sambhar onions peeled 25

  • Ginger chopped 1 inch piece

  • Garlic chopped 12 cloves

  • Green chillies chopped 10

  • Dried red chillies broken 2

  • Coriander seeds 2 tablespoons


Step 1

Clean and cut the chicken with the bones into medium size pieces (approximately twenty to twenty four pieces). Rub in the turmeric powder and little salt.

Step 2

Heat two tablespoons of oil and fry the masala ingredients till light brown. Cool and grind to a smooth paste with a little water.

Step 3

Heat the remaining oil in a deep pan, add the star anise and bay leaves and sauté for half a minute.

Step 4

Add the curry leaves and the marinated chicken. Sauté on high heat to seal the surface of the chicken pieces.

Step 5

Add the masala paste and mix thoroughly. Add one and a half cups of water and simmer till the chicken is almost cooked.

Step 6

Adjust salt to taste, stir well and simmer till the chicken is completely done and the gravy thickens to the required consistency.

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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.