TASTY NAATTU KOZHI KOZHAMBU (Country/desi Chicken gravy) – mouth watering Traditional dish

October 20, 2015

Country chicken is good for the health when compared with broiler chicken. There are many issues in broiler chicken. So country chicken is safe.But country chicken can be bought as a whole chicken only. So many prefer broiler chicken. Also in cost wise country chicken is higher than broiler.

Once in a while we have try country chicken instead of broiler chicken for its health benefits. Country chicken will tastes good than broiler chicken. It is very heat to our body so we should use some coolant like curd.

This naatu kozhi kozhambu recipe is my sister-in-law’s style. It is very simple to prepare. It goes well with rice. This kozhambu is done without using kozhambu podi. Have a happy meal 🙂

TASTY NATTU KOZHI KUZHAMBU

INGREDIENTS

1. Country chicken – 500 gms
2. Onion shallots – (12-15)

TO MARINATE

1. Curd – (4-5) tsp
2. Salt – 1/2 tsp
3. Chili powder – 1 ½ tsp
4. Garam masala powder – 1 tsp
5. Turmeric powder – 1 tsp
6. Vineger – 2 tsp

TO ROAST IN OIL & GRIND

1. Sesame oil – 2 tsp
2. Raw rice – 1 tsp
3. Coriander seeds – 2 tsp
4. Red chili – 4
5. Fennel seeds – 1 tsp
6. Cumin seeds – 1 tsp
7. Pepper corns – 1 tsp
8. Poppy seeds – 1/2 tsp

TO GRIND

1. Tomato – 2
2. Curry leaves – 2 sprig

PROCEDURE

Clean the chicken and marinate it with curd, salt, turmeric powder, chili powder, garam masala powder and vinegar.Soak it for 20-30 minutes.
Peel the onion shallots and crush it using a hand mortar pestle.
Add the marinated chicken, crushed onion shallots and 1 cup of water in a pressure cooker and cook it for 20 minutes in low flame.
Heat sesame oil in a kadai and roast red chili, pepper corns, poppy seeds, coriander seeds,cumin seeds, fennel seeds and raw rice.Grind them along with tomatoes and curry leaves when the roasted items are cooled.
Heat sesame oil in a kadai. Add the paste to it and saute it well for 5-10 minutes to remove the raw smell.
To the paste add the pressure cooked chicken along with the stock and cook for 15 minutes.