How to make Kokur Nadur - Deliciously prepared chicken in combination with lotus stem.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken , Lotus root

Cuisine : Indian

Course : Main Course Chicken

Kokur Nadur Recipe Card

Kokur Nadur

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Kokur Nadur checkout Chettinaad Fried Chicken. You can also find more Main Course Chicken recipes like Puransingh Chicken Curry, Nimbu Dhania Kukkad, Balsamic Chicken, Chicken In Quick Brown Sauce.

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kokur Nadur Recipe

  • Chicken 1/2 kilogram

  • Lotus root 1/4 kilogram

  • Red chilli powder 1 tablespoon

  • Asafoetida 1/4 teaspoon

  • Oil 1 1/2 tablespoons

  • Black cardamom 1

  • Cloves 3

  • Cumin seeds 1/2 teaspoon

  • Dry ginger powder (soonth) 1/2 teaspoon

  • Fennel seed (saunf) powder 1 teaspoon

  • Tamarind pulp 1 tablespoon

  • Ver (Kashmiri garam masala) 1/2 teaspoon


Step 1

Wash, trim and cut the chicken into one and a half inch sized pieces. Wash thoroughly, peel and cut lotus stems into round slices of half centimeter thickness. Mix the red chilli powder in two tablespoons of water and keep aside. Mix asafoetida in two teaspoons of water and keep aside.

Step 2

Heat sufficient oil in a kadai and deep fry the chicken pieces till golden brown, drain onto an absorbent paper and keep aside. In the same oil deep fry the lotus stem slices till golden brown, drain onto an absorbent paper and keep aside. Heat one and a half tablespoons of oil in a pan, add the black cardamom, cloves, cumin seeds.

Step 3

When they start to crackle add the fried chicken pieces, fried lotus stems, red chilli water, dry ginger powder, fennel powder, asafoetida water, ver, salt and three fourth cup of water and bring to a boil. Reduce heat and allow to simmer on medium heat till the chicken is cooked, gravy is thickened and the oil has surfaced on top. Stir in the tamarind pulp. Mix well.

Step 4

Serve hot.