Nattu Kozhi Pepper Roast

Chicken Nattu Kozhi Pepper Roast

July 12, 2017 By sujithaeasycooking

Nattu Kozhi Pepper Roast, with step by step picture instruction. This is a country style side dish which hits the taste bud with the hotness of pepper. Nattu Kozhi pepper roast is a Spicy recipe with rich taste of red onion, freshly grounded ginger garlic paste, and pepper powder.

About the recipe
About the Ingredients
Step by Step picture instruction
PIN
Serving Suggestions
FAQs

About the recipe

Country style recipes will have a healthy combination of spices, which enhance the digestion. This recipe is too good with fresh flavours. This peppery Roasted chicken goes well with hot steamed rice, roti, Idli, Dosa. When ever i prepare this roast, the whole bowl will vanish without any left. Such an yummy semi dry dish. Country chicken taste is totally differs from normal chicken and more healthy than normal chicken.

About the Ingredients

Nattu Kozhi / Country Chicken – Use Fresh chicken for better taste. Fresh chicken will taste better than frozen chicken
Gingelly Oil – 4 tablespoon cold pressed gingelly oil, Prefer to use “Black till”oil for good flavour.
Jeera/cumin seeds – 1/2 teaspoon
Fennel – 1/2 teaspoon
Curry Leaves – 2 springs of fresh curry leaves
Pearl Onion – 1/4 cup of peeled and chopped onions
Garlic – 3 pods of peeled and chopped garlics
Dried red chilli – 2 pieces
Ginger Garlic paste – 3 teaspoon of freshly grounded paste
Red chilli powder – 1 tablespoon
Coriander powder – 1 tablespoon
Turmeric powder – 1 teaspoon
Garam masala – 1/2 tablespoon homemade masala
Pepper powder – 2 teaspoon of freshly grounded powder
Coriander leaves – 2 springs of fresh coriander

Step by Step picture instruction

Heat a pan with Gingelly oil, temper with some Jeera and fennel seeds, wait until they pop-out

Add a handful of curry leaves to the pan.

Add in the chopped pearl onion(chinna vengayam)

Followed by two three pods of garlic

Add in the dried red chill and ginger Garlic paste

Once the ginger garlic paste fried well, add the pressure cooked Nattu Kozhi(country chicken) to the pan. Add Coriander Powder, Red chilli powder and turmeric powder

Allow the masala to incorporate well with the chicken, add in the Garam masala and cook the chicken till the water dries up.

Add Generous amount of pepper powder to the chicken, give a quick mix and remove them from flame, add chopped coriander leaves for garnishing.

“Nattu Kozhi Pepper roast”

Nattu Kozhi Pepper Roast?

prep time10 mins
cook time40 mins
total time50 mins

CourseChicken
cuisineIndian
Servings4

Nattu Kozhi / Country Chicken	1/2 kg
Gingelly Oil	4 tbsp
Jeera / cumin seeds	1/2 tsp
Fennel	1/2 tsp
Curry Leaves	2 springs
Pearl Onion	1/4 cup
Garlic	3 pods
Dried red chilli	2 nos
Ginger Garlic paste	3 tsp
Red chilli powder	1 tbsp
Coriander powder	1 tbsp
Turmeric powder	1 tsp
Garam masala	1/2 tbsp
Pepper powder	2 tsp
Salt	to taste
Coriander leaves	2 springs

Instructions

Preparation for “Nattu Kozhi Pepper Roast”

Wash and clean the country chicken well, drain the water completely.
Take the cleaned chicken in a pressure cooker, with a cup of water and salt, pressure cook for 3-4 whistles
Grind the ginger garlic paste and Chop the Onions, garlic and set aside.

“Nattu Kozhi Pepper Roast” recipe method:

Heat a pan with Gingelly oil, temper with some Jeera and fennel seeds, wait until they pop-out completely.
Add a handful of curry leaves to the pan, add in the chopped pearl onion(chinna vengayam) & garlic. Saute them well till the onions turns translucent.
Add in the dried red chill and ginger garlic paste, cook till the raw smell of ginger garlic paste goes away.
Add the pressure cooked Nattu Kozhi(country chicken) to the pan, along with the chicken add coriander Powder, red chilli powder and turmeric powder.
Allow the masala to incorporate well with the chicken, approximately cook the masala for 4-5 mins in medium high heat, add in the Garam masala and cook the chicken till the water dries up by keeping the flame in medium low heat.
Add pepper powder to the chicken gravy, and give a quick mix, remove them from heat and garnish with finely chopped coriander leaves.

Notes

While cleaning the chicken, add a teaspoon of turmeric powder and 1/2 teaspoon of salt to the chicken. Marinate the chicken for 10-15 mins and wash well in the water. drain or squeeze the excess water and pressure cook the country chicken. The same cleaning process can be used for the ordinary chicken too. This step helps to avoid the chicken smell and the turmeric acts as an anti-bacterial agent to clean the chicken throughly.
Using pearl onion (Chinna Vengayam) enhance the gravy taste with a unique taste. Large red onions can be used instead of small onion.
Freshly grounded ginger garlic paste will give a best flavour to the gravy. Recommended to use the home made ginger garlic for the good result.
Instead of red chilli powder, Kashmiri red chilli powder can be used to improve the rich red colour of the gravy.
Using homemade garam masala will be a game changer for this recipe.

Serving Suggestions

Peppery roasted chicken goes well with hot steamed rice,Pulav, roti, Idli, Dosa, Idiyappam, Appam, While serving with Rice this recipe can be combined with rasam, paruppu, or sambar since this has less gravy the combination will be good with these curries. To make a balanced meal some vegetable salads or vegetable poriyal can be added.
While serving with Idli, dosa, idiyappam or appam, can prepare the recipe with little more gravy by adding some water or coconut milk.

FAQs

How to avoid the chicken smell after cooking?

While cleaning the chicken use turmeric powder and salt to clean.

How to cook the chicken softly?

To cook the chicken softly marinate the chicken with lemon juice and salt. Country chicken should be pressure cook before roasting with masala.