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Chicken Thokku
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5 from 5 votes

Chicken Thokku | How to make Kozhi Thokku

Chicken Thokku or Kozhi Thokku is a spicy south Indian Chicken Curry recipe made 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.
Course Main Dish - Dry Sautes
Cuisine South Indian
Keyword Chicken Thokku
By Cook Method Stovetop
Occasion Weekend Special
By Diet Non Vegetarian
Dish Type Chicken Dishes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 503kcal
Author Srivalli

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

Calories: 503kcal | Carbohydrates: 24g | Protein: 15g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 910mg | Potassium: 678mg | Fiber: 5g | Sugar: 7g | Vitamin A: 969IU | Vitamin C: 37mg | Calcium: 62mg | Iron: 4mg
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