Chicken Thokku or Kozhi Thokku is a spicy south Indian Chicken Curry recipe. We make it with shredded chicken pieces in a spicy masala gravy. This is a thick gravy you can serve with chapatis, or even biryanis for a delicious side dish.
This Chicken thokku is a popular Tamil dish, you can serve this as starter or as a side dish for chapati or even biryani.
I mostly make this while making biryani and it clubs well as a side dish for chapati for dinner. I make sure I don't slog over the stove making nonveg on sunday lunch and ensure they get their favorite dishes prepared in one slot.
So the dinners are mostly a repeat with biryani and Hubby Dear has this thokku for chapati. When I made this for the first time, trying to decide what new dish to make, Amma remembered the Chicken Thokku she used to prepare many years ago.
Daddy also said she used to garnish it with barista, curry leaves and cashews. So we prepare it right away.
Enjoy this with the Chicken Biryanis or as Chicken Starters. If you are looking for some vegetarian thokku, then this Ridgegourd peel Chutney will be apt!
[feast_advanced_jump_to]Ingredients
This Kozhi Thokku is a typical South Indian style chicken dish, made with boneless shredded chicken with a spicy gravy base.
Chicken - I have boiled and removed the bones and shredded the chicken into small pieces. This is almost like a thick masala gravy.
Onions - I have used onions two times one is finely chopped and the other is as Barista.
Green Chilies - Finely chopped green chilies add a wonderful taste to the chicken.
Ginger Garlic paste - I always stock ginger garlic paste in small cubes that I can remove what I need and use.
Tomato puree - Adding puree makes this gravy easy to make.
Spice powders - I have used regular Red Chili Powder, Coriander Powder, Garam masala
Coconut Milk - Thick first milk extracted from coconut is use to make this gravy that ends up being thick gravy.
For Garnish - The final garnish adds extra taste to this chicken thokku.
See recipe card for quantities.
Instructions
For making this Kozhi Thokku, having the shredded chicken ready helps in making this thick gravy quick. We use simple ingredients to make this spicy gravy.
Heat a kadai with oil, fry the onions until it turns brown, remove, next roast the curry leaves and cashews. Remove and keep it aside.
Wash and chop the chicken pieces. Pressure cook with a cup of water along with 1/4 teaspoon salt and half of turmeric powder.
Once the pressure falls down, let it cool down.
Remove the bones from the chicken. This need not be a fine mince.
It should be about 1 inch in size. Keep it aside.
Next add the finely chopped onions along with green chilies. Saute until onions turn colour.
Add ginger garlic paste and cook until the raw smell goes away.
Now add the cooked chicken pieces and combine well.
Continue cooking on high flame until the chicken gets well roasted.
Add tomato puree and mix.
Now add the red chili powder, coriander powder and combine well.
After 5 minutes, add salt and let it cook on low flame for 5 minutes.
Add water and let it come to a boil.
Now add thick coconut milk and let it simmer for 10 minutes for the liquid to get absorbed and the chicken becomes thick.
Add garam masala and continue cooking until the whole mixture is thick and coating the chicken pieces.
Sprinkle finely chopped coriander leaves.
Transfer Chicken Thokku to a serving bowl, garnish with roasted curry leaves, cashews and barista/Birista.
Substitutions & Variations
We can use red chili paste as well. That gives an entirely different taste to this thokku.
If you want you can use onion paste as well that gives more body to the gravy.
Equipment
We need pressure cooker to boil the chicken to remove the bones.
A kadai/wok to make the gravy.
Storage
You can store the boiled chicken for making Chicken Thokku in fridge for a day. Cooked gravy can stay good for a day, warm well before serving.
Expert Tips
Making this Chicken Thokku, pressure cook the chicken with turmeric and a pinch of salt so that the chicken gets cooked soft and has the salt in it.
Chopping the green chilies very fine will make this gravy very tasty as the spicy gets mixed well.
Recipe
Chicken Thokku | How to make Kozhi Thokku
Ingredients
- 500 grams Chicken shredded with bones removed.
- 1.5 cups Onions finely chopped
- 3 Green Chilies finely chopped
- 2 teaspoon Ginger Garlic paste
- 1 cup Tomato puree
- 3 teaspoon Red Chili Powder
- 2 teaspoon Coriander Powder
- 1 teaspoon Salt
- 1 cup Water
- 1 cup Coconut Milk Thick
- 1 teaspoon Garam Masala
- 1/4 cup Coriander leaves
- 1/4 teaspoon Turmeric Powder
- 3 tablespoon Cooking Oil
For Garnish
- 1 cup Browned Onions / Barista/Birista
- 2 Sprig Curry Leaves
- 6 Cashew nuts
Instructions
- Wash and chop the chicken pieces. Pressure cook with a cup of water along with 1/4 teaspoon salt and half of turmeric powder.
- Once the pressure falls down, let it cool down.
- Remove the bones from the chicken. This need not be a fine mince.
- It should be about 1 inch in size. Keep it aside.
- Heat a kadai with oil, fry the onions until it turns brown, remove, next roast the curry leaves and cashews. Remove and keep it aside.
- Next add the finely chopped onions along with green chilies. Saute until onions turn colour.
- Add ginger garlic paste and cook until the raw smell goes away.
- Now add the cooked chicken pieces and combine well.
- Continue cooking on high flame until the chicken gets well roasted.
- Add tomato puree and mix.
- Now add the red chili powder, coriander powder and combine well.
- After 5 minutes, add salt and let it cook on low flame for 5 minutes.
- Add water and let it come to a boil.
- Now add thick coconut milk and let it simmer for 10 minutes for the liquid to get absorbed and the chicken becomes thick.
- Add garam masala and continue cooking until the whole mixture is thick and coating the chicken pieces.
- Sprinkle finely chopped coriander leaves.
- Transfer to a serving bowl, garnish with roasted curry leaves, cashews and barista/Birista.
Nutrition
The post Chicken Thokku | How to make Kozhi Thokku appeared first on Cooking 4 all Seasons.
