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Restaurants›Bombay Delight - Wimbledon›Thanjavur Kozhi Recipe

Thanjavur Kozhi Recipe

Name: Bombay Delight - Wimbledons Thanjavur Kozhi Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg bone-in chicken pieces (thighs/drumsticks) or boneless, cut into medium pieces; 0.5 tsp turmeric powder; 1 tsp red chili powder; 1.5 tsp salt; 1 tbsp lemon juice; 2 cups onions, roughly chopped; 1 cup tomatoes, roughly chopped; 0.5 cup fresh grated coconut or unsweetened desiccated coconut; 1 tbsp ginger, chopped; 6 pcs garlic cloves; 2 tbsp coriander seeds; 1 tsp cumin seeds; 1 tsp fennel seeds (sombu); 0.5 tsp whole black peppercorns; 1 inch cinnamon stick; 4 pcs green cardamom pods; 4 pcs cloves; 4 tbsp vegetable oil or peanut oil; 1 tbsp ghee (clarified butter) — optional; 0.5 tsp mustard seeds; 10 pcs curry leaves; 2 pcs green chilies, slit; 1 cup onion, thinly sliced (for gravy base); 0.5 cup tomato puree (or crushed tomatoes); 2 cups water; 1 tbsp tamarind pulp (or 1 tbsp tamarind concentrate); 1 tsp salt (adjust); 1 tbsp coriander powder; 1 tsp garam masala powder; 0.5 cup fresh coriander leaves, chopped

Inspired by Bombay Delight - Wimbledon

Time1h 15m

Serves4

Chicken cooked in a rich, aromatic gravy with Thanjavur-style spices

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Ingredients

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Chicken & Marinade

2.2 lb (1 kg) bone-in chicken pieces (thighs/drumsticks) or boneless, cut into medium pieces

1/2 tsp turmeric powder

1 tsp red chili powder

1 1/2 tsp Celtic sea salt

1 tbsp ReaLemon lemon juice

Spice paste (Thanjavur-style masala)

2 cups onions, roughly chopped

1 cup tomatoes, roughly chopped

1/2 cup fresh grated coconut or unsweetened desiccated coconut

1 tbsp ginger, chopped

6 pcs Garlic cloves

2 tbsp coriander seeds

1 tsp cumin seeds

1 tsp fennel seeds (sombu)

1/2 tsp whole black peppercorns

1 inch cinnamon stick

4 pcs green cardamom pods

4 pcs cloves

Tempering & Gravy

4 tbsp vegetable oil or peanut oil

1 tbsp ghee (clarified butter) — optional

1/2 tsp mustard seeds

10 pcs curry leaves

2 pcs green chilies, slit

1 cup onion, thinly sliced (for gravy base)

1/2 cup tomato puree (or crushed tomatoes)

2 cups water

1 tbsp tamarind pulp (or 1 tbsp tamarind concentrate)

1 tsp salt (adjust)

1 tbsp Coriander powder

1 tsp garam masala powder

Finishing & Garnish

1/2 cup fresh coriander leaves, chopped

2 tbsp freshly grated coconut (optional, for garnish)

1 tsp kasuri methi (dried fenugreek leaves), crushed (optional)

Method

Chicken & Marinade

Marinate chicken

Clean and pat dry the chicken pieces. In a bowl combine turmeric, red chili powder, salt, and lemon juice. Rub the mix thoroughly onto the chicken pieces. Cover and refrigerate for at least 30 minutes (up to 2 hours) to let flavors penetrate.

Spice paste (Thanjavur-style masala)

Dry-roast whole spices

In a small dry skillet over medium heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, cinnamon, cardamom pods, and cloves. Dry-roast, stirring, for 2–3 minutes until fragrant and slightly darker—avoid burning. Remove from heat and let cool.

Prepare paste

In a blender, add the roasted whole spices, chopped onions, chopped tomatoes, grated/desiccated coconut, ginger and garlic. Add about 2–3 tablespoons of water and grind to a smooth paste (or slightly coarse if you prefer texture). Set aside.

Tempering & Gravy

Heat oil and temper

In a heavy-bottomed pan or kadhai, heat the oil and ghee over medium heat. Add mustard seeds and let them pop. Add curry leaves and slit green chilies and sauté for 20–30 seconds until aromatic.

Sauté onions

Add the thinly sliced onion (for gravy base) and saute on medium heat until translucent and light golden (about 6–8 minutes). This deepens the gravy flavor.

Cook masala paste

Add the prepared spice-coconut paste to the pan. Fry the paste on medium-low heat, stirring frequently, for 7–10 minutes until oil begins to separate and raw smell disappears. If the paste is sticking, add 1–2 tablespoons water and continue to stir.

Add tomato and powdered spices

Stir in the tomato puree (or crushed tomatoes), coriander powder and garam masala. Cook for 3–4 minutes until the tomato oil separates and the mixture is well-blended.

Add chicken

Add the marinated chicken pieces to the pan. Increase heat to medium-high and sauté the chicken with the masala for 4–5 minutes, stirring to coat all pieces and lightly sear them.

Simmer

Pour in 2 cups of water and add tamarind pulp and the teaspoon of salt. Stir, bring to a gentle boil, then reduce heat to low. Cover and simmer for 20–25 minutes (for bone-in chicken) or 12–15 minutes (for boneless), stirring occasionally, until chicken is cooked through and gravy reaches desired consistency. Adjust water amount if you want thicker or thinner gravy.

Finish and adjust seasoning

Uncover, increase heat for a couple minutes if you want to reduce and thicken the gravy further. Taste and adjust salt, and add the optional kasuri methi crushed between your palms for an aromatic finish. Sprinkle garam masala if you want an extra layer of warmth.

Finishing & Garnish

Turn off heat. Garnish with chopped fresh coriander leaves and freshly grated coconut if using. Let the curry rest for 5 minutes before serving to let flavours meld.

Serve hot with steamed rice, jeera rice, dosa, idiyappam, or Indian breads like chapati or parotta.