Chettinad Style Nattu Kozhi Varuval Recipe
Chettinad chicken recipes are very popular in almost all the restaurants here in South India and this Chettinad Style Nattu Kozhi Varuval Recipe is a famous one among them, that is made with Nattu Kozhi (country chicken). Chettinad cuisine originates in Chettinad region of Tamil Nadu state in South India. Chettinad cuisine is one of the spiciest and the most aromatic flavours that one can find in India. The cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. Chettinad Style Nattu Kozhi Varuval Recipe is a fantastic dish with a wonderful blend of aromatic spices. Usually, country chicken (nattu kozhi ) is used in Chettinad Kozhi preparation. These days broiler chicken is easy available than country chicken, so one can use broiler chicken instead of country chicken also.
Here are a few more lip smacking delicacies with chicken
- 500 grams Chicken , (chicken with bones gives better taste)
- 1 cup Shallots , chopped
- 2 Tomatoes , chopped
- 2 sprig Curry leaves
- 1 tablespoon Ginger Garlic Paste
- 1/2 teaspoon Turmeric powder (Haldi) , + 1/2 teaspoon extra
- 1 teaspoon Cumin (Jeera) powder , roasted
- 1 teaspoon Fennel Powder , roasted
- 1 tablespoon Coriander (Dhania) Powder
- 2 tablespoon Red chilli powder
- 1 teaspoon Black pepper powder
- Salt , to taste
- 3 tablespoon Cooking oil
- Water , as required
- Coriander (Dhania) Leaves , as required for garnish
How to make Chettinad Style Nattu Kozhi Varuval Recipe
To prepare Chettinad Style Nattu Kozhi Varuval Recipe, clean the chicken thoroughly and wash the chicken breasts in water for 3-4 times. Then add about 1/2 teaspoon of turmeric powder and water until chicken in fully immersed and let it sit for 10 minutes. Then drain the turmeric water and marinate with a little salt. This step of washing chicken in turmeric water will reduce the smell in the chicken.
In a Kadai add oil. On medium heat, firstly add finely chopped shallots and sauté till onions turn soft.
Then add ginger garlic paste and cook till the raw smell of the paste is gone. Add curry leaves and mix well.
Add finely chopped tomatoes and cook till tomatoes turn soft and mushy.
Now add the marinated chicken and let it cook for 3-5 minutes.
Add all the spice powders, mix well. Cook for another 5 minutes.
Now add salt and about 1/2 cup water. Cover and cook till the chicken is fully cooked and all water is evaporated.
Hot, spicy, flavorful Chettinad Style Nattu Kozhi Varuval Recipe is ready.
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."