Nattu Kozhi Roast

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
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Nattu Kozhi Roast Recipe

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

  • 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

Read More from the Author: Spicy Chettinad Style Prawn Masala | Chettinad Eral Sukka Recipe

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.
Image Credits: Chef Dayanand Ramakrishnan

 

 

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