Home Food Nattu Kozhi Roast (Country Chicken Roast) Recipe in English

Nattu Kozhi Roast (Country Chicken Roast) Recipe in English

March 5, 2020

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The Nattu Kozhi Roast by Chef Dayanand Ramakrishnan is a simple chicken recipe that can be prepared in a jiffy without any fancy ingredients. The recipe is crafted with the perfect medley of Indian spices. Nevertheless, this particular recipe is bang on restaurant style with its strong peppery taste. Therefore, it is sure to be a hit with those who like to savour the taste of traditional spicy non-vegetarian dishes.

The South Indian cuisine is distinguished by its generous use of fragrant spices and unique traditional cooking methods. This Nattu Kozhi recipe is simple, healthy, full-of-flavor, and rustic in style. It is a great side dish that does perfectly well with rice and sambar or rasam. Now the big question why is it called a roast when it is cooked in a kadai or pan and not in an oven? The answer is that the chicken, in its final stages of cooking, is left on the pan or kadai to blacken lightly which the local chefs call ‘roast’. Its a very popular chicken dish in South Indian restaurants.

What is Nattu Kozhi?

Nattu Kozhi, also called Country Chicken, refers to native or indigenous breeds of chicken raised in free-range farms. The Nattu Kozhi is known to be healthier and tastier for consumption as compared to mass-bred broiler chicken. This being said, the recipe comes out incredibly well with both varieties of chicken.

Nattu Kozhi Roast(Country Chicken Roast Recipe):

by Chef Dayanand Ramakrishnan

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INGREDIENTS FOR NATTU KOZHI ROAST

Country Chicken- 200 gms
Oil- 2 tbs
Cumin Seeds- 1 tsp
Fennel Seeds- 1 tsp
Curry Leaves- 1 springs
Dried Red Chilli- 3 to 4 nos
Chopped Shallots- 100 gms
Ginger Garlic Paste- 2 tsp
Chilli Powder- 1 1/2 tsp
Coriander Powder- 1 tsp
Turmeric Powder- 1 tsp
Garam Masala Powder- 1 tsp
Pepper Powder- 2 tsp
Salt to taste
Fresh Coriander for garnishing

METHOD FOR PREPARING NATTU KOZHI ROAST

Wash and clean the chicken. Then, coat it with a bit of Turmeric.
Heat a pan/kadai with oil, temper the hot oil with Jeera and Fennel seeds, add in the Curry leaves, chopped Onions, Dried Red Chillies. Next, cook till the onions turn translucent.
Add Ginger Garlic paste and fry.
In the next step, add the chicken along with a little water and add in Red Chilli Powder, Coriander Powder, and Turmeric Powder.
Allow the chicken to cook well in the masala; check for salt.
Later, add the Garam Masala. Cook the chicken in the pan for a few more mins till the water dries up to resemble a roast. Add generous amounts of pepper powder, give a quick stir. After this step, remove the pan from the heat.
Garnish with Coriander leaves and serve with Rice/Sambar

About The Author:

Chef Dayanand Ramakrishnan is an experienced Culinary Professional, recognized for his exceptional skill, comprehensive knowledge of international cuisines, and unparalleled innovative approach in designing exquisite dining experiences.

Chef Dayanand has over 19 years of industry experience, managing the provision of fine dining for Hotels like the Oberoi Group of Hotels, the Taj Group of Hotels, the Future group, etc. He is presently associated with the Holycow Hospitality Pvt. Ltd. as Corporate Chef where he constantly strives to refine the art of cooking; develop impressive menus; and prepare culinary masterpieces that are influenced by culturally diverse regions around the globe.

Chef Dayanand is particularly adept at cultivating partnerships with service providers for the purpose of obtaining the freshest and highest quality ingredients. When it comes to craftsmanship, Chef Dayanad is very particular about ensuring that the patrons leave with unforgettable dining experiences. He is a perfectionist with an unflinching passion for great food. Neither does he compromise on food quality nor great taste and uses only the finest of ingredients to craft his food.

Frequently Asked Questions

1. What is Nattu Kozhi?

Nattu Kozhi refers to native, country-bred Indian chickens that are naturally raised in open, free-range environments. These chickens grow slowly, develop firmer meat, and are prized in South Indian cooking for their rich flavour and nutritional value.

2. What is Nattu Kozhi called in English?

All the English-related search variations—what is nattu kozhi in English, nattu kozhi meaning in English, nattu kozhi English name, nattu kozhi English word—point to the same answer:

Nattu Kozhi = Country Chicken
Other acceptable English terms:

Native Chicken
Free-Range Chicken (contextual)
Indigenous Chicken

3. What is Nadan Kozhi in English? Is it the same as Nattu Kozhi?

Yes, Nadan Kozhi (Malayalam) and Nattu Kozhi (Tamil) both translate to Country Chicken in English.
They refer to local, naturally raised Indian chicken breeds used in traditional recipes.

4. What is the difference between Nattu Kozhi and Broiler Chicken?

Nattu Kozhi

Leaner, firmer meat
Naturally grown, free-range
Higher protein density
Rich, authentic flavour
Lower fat content

Broiler Chicken

Soft, tender meat
Mass-produced
Faster growth cycle
Higher fat and water content

Because of these differences, Nattu Kozhi dishes taste more flavourful and traditional.

5. Is Nattu Kozhi healthier?

Many families consider Nattu Kozhi healthier because:

It is naturally raised
Lower in fat
Higher protein content
Fewer chemicals or antibiotics
Easier to digest when made into soup or curry

It’s often recommended for children, elderly people, and during recovery.

6. Can I substitute broiler chicken in Nattu Kozhi recipes?

Yes, but the taste and texture will be different.
For stronger flavour similar to Nattu Kozhi, slow-cooking or pressure-cooking helps intensify the taste.