Karnataka style Nati Koli Saaru is a traditional chicken curry from Karnataka, India. The term “Nati Koli” translates to “country chicken” or “native chicken,”.

which refers to the use of locally grown and feed chicken in the preparation of this dish. The use of Nati Koli in a saaru adds a distinct flavor and texture to the curry.

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This Saaru is known for its rich and spicy taste. It usually has a slightly thick and spicy gravy that is bursting with flavors from the spices, herbs and the chicken.

The curry is often enjoyed with steamed rice, ragi mudde (finger millet dumplings), or even with traditional South Indian breads like roti or dosa.

This regional specialty is popular in Karnataka, especially in the rural areas where free-range chickens are more commonly found.

The use of locally sourced ingredients and traditional cooking methods make this curry a cherished dish in the region, showcasing the culinary heritage of Karnataka.

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Palak Chicken

The preparation of Nati Koli Saaru involves the use of aromatic spices, herbs and a flavorful masala blend.

The masala is typically made with a combination of freshly ground spices like coriander seeds, cardamom, fennel seeds, cinnamon, cloves, and dried red chilies.

And herbs like freshly chopped coriander leaves, mint leaves. These spices are dry roasted and ground to a fine powder, creating a unique spice blend for the curry.

For other recipes:

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Karnataka Style Nati Koli Saaru

Recipe by AshaCourse: Non VegetarianCuisine: Indian, Karnataka

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

Nati Koli Saaru is a traditional chicken curry from Karnataka, India. The term “Nati Koli” translates to “country chicken” or “native chicken,”.

Ingredients

1 Kg Nati Koli (Country Chicken)
4 cups Water (adjust as per requirement)
Salt to taste
For Masala Paste
2 Big Onions
1 Small Tomatoes
15 Garlic pods
2 Inch Ginger
2 Green Chilies
1/4 tsp Turmeric powder
1 tsp Pepper corns
4 Cloves
2 Inch Cinnamon stick
1 Cardamom pods
4 tbsp. Oil
1/2 cup Mint leaves
1/2 cup Coriander leaves
4 tbsp. Coriander powder
2 tsp Red Chili powder
1 tsp Garam Masala powder
1/2 cup Frozen peas (optional)
3 Potatoes (optional)
1/4 cup Freshly chopped Coriander leaves and mint leaves
For Coconut Paste
1/3 cup Fresh Coconut
1 tsp Poppy seeds
6 to 8 Cashew nuts
1 tsp Fennel seeds

Directions

Firstly, heat a pan and add in oil, pepper corns, cinnamon, cloves, cardamom, ginger, garlic, onion, turmeric powder, and green chilies. Sauté till the onions becomes transparent.
Then add in tomato, mint leaves and coriander leaves. Sauté for a minute.
Transfer to a mixer jar and allow it to cool down completely. Later grind it into a smooth paste.
Further, add in coriander powder, chili powder. Again grind it into a smooth paste. Then keep it aside.
Again heat a pressure cooker and add in oil, chopped onion. Sauté for a minute.
Then add in cleaned nati koli (chicken). Give a mix.
Further, add in ground fresh masala paste, salt to taste, and required water.
Again take a mixer jar and add in fresh cut coconut, fennel seeds, cashew nuts, and poppy seeds.
Grind it into a smooth paste.
Add in the ground coconut paste, close the lid and pressure cook it for 3 to 4 whistles.
After pressure cooking. Further, add in frozen peas and potatoes (optional). Cook till the potatoes are cooked.
At the end add in freshly chopped coriander leaves, chopped onions and coriander leaves.
Boil for 2 minutes and switch off the flame.
Finally, Karnataka Style Nati Koli Saaru is ready to serve.