The Nattu Kozhi Roast 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
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
- 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
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