Telangana-Style Spicy Chicken Curry – A Flavor Explosion from the South!

 

Telangana Kodi Kura                     

If you’re a fan of bold, fiery flavors, then Telangana-style spicy chicken curry is a must-try dish. This recipe is famous across Telangana households for its rustic taste, heavy spice hit, and the unique use of native ingredients like poppy seeds, and freshly ground masalas.

In this blog, I’ll walk you through a traditional, homestyle Telangana Kodi Kura (chicken curry), made with love, fire, and masala magic. Whether you're cooking for family or guests, this dish is a crowd-pleaser that pairs beautifully with rice or jowar roti.

Ingredients You’ll Need:

For Marination:

• 750g chicken (bone-in, washed)

• 1 tsp turmeric powder

• 1½ tsp red chili powder

• Salt to taste

• 1 tbsp ginger-garlic paste

• 1 tbsp lemon juice

  

For Masala Paste:

• 1 tbsp coriander seeds

• 1 tsp cumin seeds

• 1 tsp poppy seeds (gasagasalu)

• 5–6 dry red chilies (adjust as per spice level)

• 2 tbsp grated coconut (optional but adds depth)

• 1 tsp black peppercorns

Other Ingredients:

• 3 tbsp oil (groundnut oil preferred)

• 2 large onions, finely sliced

• 2 green chilies, slit

• Fresh mint leaves

• Fresh coriander leaves for garnish

Cooking Instructions:

Step 1: Marinate the Chicken

Marinate the chicken with turmeric, salt, chili powder, lemon juice, and ginger-garlic paste. Let it rest for at least 30 minutes (longer if possible – up to 2 hours in the fridge).

Step 2: Prepare the Masala Paste

Dry roast the coriander seeds, cumin, poppy seeds, red chilies, peppercorns, and coconut on low flame until aromatic. Cool slightly and grind to a smooth paste using a little water. This masala is the secret to Telangana flavor!

Step 3: Sauté the Base

In a heavy-bottomed kadai, heat oil. green chilies, onions and fresh mint leaves . Fry until the onions turn golden brown.

Step 4: Cook the Chicken

Add the marinated chicken to the onions and cook on medium flame until the raw smell is gone and oil starts to separate.

Step 5: Add Masala & Tomato

Now add the ground masala paste and sauté well and cook until it breaks down and blends with the masala. Adjust salt and spice at this point.

Step 6: Simmer with Water

Add water depending on the consistency you want (usually 1 to 1½ cups). Cover and let it simmer until the chicken is fully cooked and tender, and the gravy thickens.

Step 7: Final Touch

Garnish with freshly chopped coriander. Serve hot with steamed rice, biryani, or jowar roti.

Serving Suggestions:

• Steamed rice with ghee and this spicy chicken curry is a classic combo.

• Jowar roti or ragi sangati can elevate the authenticity of this dish.

• A side of sliced onions with lemon adds zing.

 Tips for Authentic Flavor:

• Use country chicken (natu kodi) if you want an even richer, traditional taste.

• Do not skip poppy seeds – they give the gravy a signature texture.

• For extra spice, you can add a touch of Telangana-style Kura Karam (curry powder).

This recipe is a true representation of Telangana’s fiery and earthy culinary spirit. If you’ve never tried this before, you’re in for a spicy treat. Let me know if you cook this—I'd love to see your version!