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Chettinad Pepper Chicken Masala | Naatu Kozhi Pepper Masala | Pepper Chicken Curry Recipe
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Ingredients
- Country chicken / Naatu kozhi - 250 grams
- Big onions - 1 (peeled & sliced)
- Shallots - 5 (peeled and chopped)
- Curry leaves - From 3 sprigs (or a handful)
- Coconut - 5 pieces (about 2 inches long)
- Cashews - 5 (optional)
- Ginger garlic - 2 teaspoon (or use 1 inch ginger piece and 2 cloves of garlic)
- Ginger - 1 inch sized piece crushed
- Peppercorns - 1.5 tablespoons
- Cumin seeds - 1 tablespoon
- Fennel seeds - 1 teaspoon (plus some 1/2 tsp for seasoning)
- Kalpasi / Black stone flower - 2 small pieces
- Cloves - 1
- Star anise - 2 small pieces from one star anise
- Cinnamon stick - 2 inch long pieces
- Turmeric powder - 1/4 tsp (plus 1 tsp for marinating)
- Salt - As per taste
- Oil - 5 tbsps
View Full Recipe at You Too Can Cook Indian Food…
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%20rather%20than%20the%20boilers%20in%20their%20preparations.%20I%20have%20hence%20prepared%20the%20dish%20with%20naatu%20kozhi%20and%20I%20must%20say%20that%20it%20made%20the%20dish%20taste%20yummilicious.%20Using%20this%20kind%20of%20chicken%20is%20definitely%20gonna%20consume%20some%20extra%20time%20and%20effort,%20but%20trust%20me%20its%20all%20worth%20it.%20The%20hot%20spicy%20and%20sizzling%20flavors%20of%20the%20dish%20will%20best%20tickle%20your%20tastebuds%20and%20its%20aroma%20is%20enough%20to%20make%20you%20drool.%20You%20can%20adjust%20the%20consistency%20as%20to%20how%20you%20want%20it%20and%20customise%20it%20as%20runny%20gravy%20or%20thick%20masala.%20Pepper%20curry%20lovers%20you%20should%20not%20miss%20this%20one..!!%3C/p%3E%3Cp%3EINGREDIENTS%3C/p%3E%3Cp%3EServes%202%20people%3C/p%3E%3Cp%3ETotal%20Ppeparation%20Time%20-%2045%20to%2060%20minutes%3C/p%3E%3Cp%3EPREPARATION%20METHOD%3C/p%3E%3Cp%3EWash%20chicken%20pieces%20well%20and%20marinate%20with%20turmeric%20powder%20and%20salt;%20set%20aside%20for%2010-15%20minutes.%20Then%20wash%20it%20again%20well.%3C/p%3E%3Cp%3EGrind%20together,%20coconut%20pieces,%20cashews,%20ginger%20garlic,%20kalpasi,%20shallots,%20peppercorns,%20clove,%20star%20anise,%20fennel%20seeds,%20one%20cinnamon%20stick%20into%20a%20very%20fine%20and%20smooth%20paste%20and%20set%20aside.%20(Sprinkle%20some%20water%20while%20grinding,%20but%20don't%20make%20it%20runny)%3C/p%3E%3Cp%3ENow%20place%20a%20cooker%20on%20flame%20and%20add%20the%20chicken%20pieces%20into%20it.%20Pour%20water%20until%20the%20chicken%20pieces%20gets%20immersed%20well%20and%20there%20is%202%20inches%20water%20above%20the%20pieces.%20Add%20salt%20and%20turmeric%20powder,%20few%20curry%20leaves,%20crushed%20ginger%20and%20stir%20well.%20Close%20the%20cooker%20with%20its%20lid%20and%20wait%20until%20steam%20or%20pressure%20oozes%20out%20of%20the%20nozzle%20on%20the%20cooker's%20lid;%20then%20place%20the%20regulator/whistle%20over%20it.%3C/p%3E%3Cp%3ECook%20for%2030%20minutes%20on%20low%20flame.%3C/p%3E%3Cp%3ESet%20cooker%20aside%20until%20pressure%20drops.%20Now%20open%20the%20cooker%20and%20remove%20the%20chicken%20pieces.%20Collect%20the%20stock%20water%20you%20will%20need%20it%20later.%20(Check%20if%20the%20chicken%20pieces%20have%20got%20tender%20if%20not%20pressure%20cook%20again%20for%20some%20more%20minutes;%20the%20bones%20won't%20be%20as%20tender%20as%20broiler%20chicken%20even%20after%20cooking%20so%20check%20the%20flesh%20part)%3C/p%3E%3Cp%3ENow%20place%20a%20kadai%20on%20flame%20and%20add%20oil.%20After%20it%20heats%20up,%20add%20remaining%20curry%20leaves,%20fennel%20seeds,%20one%20small%20cinnamon%20stick%20and%20saute%20for%20a%20few%20seconds.%3C/p%3E%3Cp%3EThen%20add%20sliced%20big%20onions%20and%20saute%20until%20it%20turns%20brownish%20in%20color.%3C/p%3E%3Cp%3ENow%20add%20the%20cooked%20chicken%20pieces%20and%20the%20coconut%20spice%20paste;%20stir%20well.%20Then%20pour%20the%20stock%20water%20you've%20collected%20after%20cooking%20chicken%20and%20stir.%3C/p%3E%3Cp%3ECook%20covered%20until%20the%20raw%20smell%20of%20masala%20leaves.%20Then%20remove%20the%20lid%20and%20let%20the%20pan%20open;%20cook%20well%20until%20the%20water%20content%20reduces%20and%20the%20curry%20thickens.%20(Adjust%20the%20consistency%20according%20to%20your%20wish%20by%20altering%20the%20quantity%20of%20stock;%20add%20more%20of%20the%20it%20to%20get%20a%20gravy,%20add%20lesser%20quantity%20to%20get%20a%20masala%20kind)%3C/p%3E%3Cp%3EGarnish%20with%20few%20curry%20leaves%20and%20serve%20hot!!%3C/p%3E%3Cp%3ETIP%201:%20You%20can%20make%20the%20same%20with%20broiler%20chicken%20also,%20in%20that%20case%20you%20don't%20have%20to%20pressure%20cook%20the%20chicken%20pieces.%20Just%20add%20ground%20coconut%20masala%20to%20the%20cooker%20along%20with%20chicken%20and%20pressure%20cook%20for%2015%20minutes%20on%20a%20medium%20flame.%3C/p%3E%3Cp%3ETIP%202:%20If%20you%20do%20not%20get%20kalpasi%20in%20stores%20near%20by%20just%20skip%20it.%20Using%20kalpasi%20gives%20it%20a%20nice%20chettinad-ish%20flavor%20and%20aroma%20but%20that%20does%20not%20make%20any%20huge%20difference.%3C/p%3E%3Cp%3ETIP%203:%20Use%20whole%20spices%20to%20get%20the%20best%20out,%20but%20you%20can%20use%20spice%20powders%20too%20instead.%3C/p%3E%3Cp%3ETIP%204:%20Country%20chicken%20(naatu%20kozhi)%20is%20always%20tough%20and%20requires%20more%20time%20to%20get%20cooked,%20some%20chicken%20differ%20from%20the%20other%20depending%20on%20the%20age.%20A%20small%20chick%20will%20get%20cooked%20faster%20when%20compared%20to%20a%20big%20one.%20So%20always%20enquire%20the%20chicken's%20age%20before%20you%20fetch%20it%20from%20the%20butcher%20shop%20and%20cook%20accordingly.%3C/p%3E%3Cp%3ETIP%205:%20While%20cooking%20country%20chicken%20add%20a%20few%20peppercorns%20and%20a%20piece%20of%20crushed%20ginger%20to%20eliminate%20odor%20and%20also%20to%20get%20rid%20of%20toxins%20that%20the%20chicken%20may%20have%20fed.%3C/p%3E){kind=link}