Naatu Kozhi Kuzhambhu | Chicken Recipes

Naatu Kozhi Kuzhambhu | Chicken Recipes

Naatu kozhi kuzhambhu, south indian special especially in kongu and chettinad areas of tamilnadu. When comes to chicken recipes, we can prepare many varieties.  If its country chicken, definitely its granny or mom’s method is best. Its my most lovable post as I prepared all masala in ammi kal ( Stone grinder)which gave wonderful flavor to the gravy. It’s a real happiness if we follow old age cooking methods.  I always craving to prepare recipes like masal vada and non veg recipes using stone grinder.

 

Coconut from backyard   

Its divine to cook country chicken in freshly grounded masala using sesame oil. So spicy and aromatic it was.

I explained the recipe almost to the easiest level for newbies too. Please write me if you need any clarifications or suggestions. You can send me your tried recipe snaps from my site. I would love to share with readers. Mail to rannjaniskitchen@gmail.com

Here is the recipe.

Naatu Kozhi Kuzhambhu | Chicken Recipes – Ingredients

Prep time : 15 mins | marination : 30 mins | cook time : 30 mins

Category : Non veg recipes | Cuisine : south indian | Source : granny

Naatu Kozhi (Country Chicken) – 1 kg

Big onions – 1 no.(finely chopped)

Garlic – 15 flakes ( well crushed)

Tomatoes – 2 small ones or 1 big sized(finely chopped) ( Use ripped tomatoes)

Red chili powder – 1 tsp

Hot water – 2 to 3 cups

Salt – as required

Coriander leaves – to garnish

Marination:

Red chili powder – ½  tsp

Turmeric powder – a generous pinch

Salt – ¼ tsp

Lemon Juice – 1 tsp

To roast and grind:

Set 1 :

Oil – 2 tsp

Red chilies – 10 to 12

Coriander seeds – 1 tbsp

Jeera seeds / Cumin – 1 tsp

Fennel seeds – 1 tsp

Pepper corns (Milagu) – 1 tsp

Cloves ( Lavangam) – 2nos.

Cardamom (Elaichi) – 1no.

Cinnamon ( Pattai) – 1 inch piece

Set 2:

Pearl onions(Shallots / Chinna vengayam) – 10 nos.

Ginger – 25gms ( 3tbsp chopped)

Coconut(shredded) – ½ cup

To temper :

Gingelly Oil( Sesame oil) – 4 tbsp or as needed

Bay leaf – small sized

Cloves – 2 nos

Cinnamon – ½ inch

Curry leaves – 2 springs

Method:

Wash chicken pieces thoroughly in tap water for 4 to 5 times.Add little turmeric powder and mix well to the chicken before last rinse. Mix well and wash with water.

Ingredients

  • Naatu kozhi kuzhambhu, south indian special especially in kongu and chettinad areas of tamilnadu. When comes to chicken recipes, we can prepare many varieties.  If its country chicken, definitely its granny or mom’s method is best. Its my most lovable post as I prepared all masala in ammi kal ( Stone grinder)which gave wonderful flavor to the gravy. It’s a real happiness if we follow old age cooking methods.  I always craving to prepare recipes like masal vada and non veg recipes using stone grinder.
  • Chop onions, tomatoes, and crush garlic flakes to use.
  • Heat a kadai, add oil, once heated keep the flame low and roast cinnamon, cardamom and cloves. Keep them aside.
  • Add red chilies, roast for few seconds and place in a plate. Now add the coriander seeds, fennel seeds, cumin seeds and pepper corns. Roast them in low or medium flame till nice aroma comes.
  • Grind roasted ingredients together as a paste or fine powder and keep aside.
Read the whole recipe on Ranjani's Kitchen