Ingredients
Method
- In a pan dry roast coriander seeds 3-4 tbsp
- Add 1 tbsp cumin , 1 tbsp fennel seeds, 1 tbsp pepper corns
- Add 10-15 red chilly, Roast well till all the ingredients become dark.
- Switch off cool completely and add to a mixie jar.
- Grind to a fine powder in a mixie jar.
- In the same pan add 2-3 tbsp oil
- Add 1 bay leaf, 1 cinnamon stick and 2 cloves
- Add almost 300 gms shallots, Saute well till transparent.
- Cool down add to mixie jar and grind to a fine paste
- Do not add water while grinding.
- In the same pan add oil
- And add coconut ginger and garlic.Fry well till brown
- Transfer to a mixie jar
- Grind finely.
- In a heavy bottomed vessel
- Add 3-5 tbsp oil
- Add cleaned 1 kg country chicken, Add 1/2 tsp turmeric powder
- Saute well in oil
- Add required salt and mix well
- Add ground chettinad masala powder
- Add required as it contains red chilly and pepper you don't want to add anything for spice. Give a quick stir.
- Add shallots paste, Add coconut ginger and garlic paste
- Saute well till masala binds and then add curry leaves
- Mix well
- Add water to mixie jar jus rinse and add them to chicken
- Add required water for your gravy thickness check for salt and spice
- Close lid and allow to boil till the chicken gets cooked. Naatu kozhi takes some time to cook.
- Open check whether the chicken gets cooked.
- Add coriander leaves and serve hot with rice or dosa or idly or chapati.
Notes
YouTube