I always love country chicken than the broiler chicken. I feel it is good for health and tastes best, when cooked in a traditional way. This recipe Arachuvitta Naatu Kozhi Kuzhambu I took from a old recipe diary which I brought long before from India. I tried this and came out good. I made this bit watery but you can make it in a thick kuzhambu too. 

You can also view some other chicken recipes if you want….

Simple Chicken Gravy
Chicken Kuzhambu step by step
Kaju Chicken
Nadan Kozhi Curry
Pepper Chicken Chettinad
Chicken 65 – Restaurant style
Karaikudi Chicken Fry

Arachuvitta Naatu Kozhi Kuzhambu

Preparation time: 15 min | Cook Time: 30 min | Serves: 5

Recipe Category: Main Course | Recipe Cuisine: South Indian

Ingredients

For gravy

Chicken – 1/2 kg

Turmeric – 1/4 tsp

Shallots – 15 to 20

Salt – as per the taste

Sesame oil – 2 tsp

Curry leaves few

Coriander leaves for garnishing 

To Roast and Grind

Red chilies – 2

Coriander Seafs  – 2 tsp

Cumin  seeds – 1 tsp

Pepper – 1.5 tsp

Rice – 1 tsp

Sombu / Fennel Seeds – 3/4 tsp

Poppy seeds / Kasa kasa – 1 tsp 

Method
1. Wash the chicken nicely with salt and turmeric.

2. In the pressure cooker add the oil and fry the shallots a bit. Add the chicken pieces, turmeric and salt and sauté for 3 min atleast. Now add 3 cups of water and cook for 5 whistles. (country chicken takes more time to cook)

3.  Take the ingredients mentioned in To fry and grind.

4. In a pan, add 1 tsp oil, and fry the ingredients one by one till light brown. Do not over fry it, as the kuzhambu might taste bitter.

5. Transfer the content to the food processor.

6. Add little water and grind to a coarse paste.

7. In the kadai, add the oil and when hot, add the curry leaves. Then add the coarse paste.

8. Sauté it till the oil oozes out.

9. Meanwhile check the chicken is cooked or not.

10. If cooked, transfer the chicken to the kadai. Allow it to boil. Check for the seasoning and adjust it. ( before transferring, you can take the water and prepare the chicken soup )

11. Let it cook for 7 to 8 min. Garnish with coriander leaves and serve hot.

12. Serve it with hot rice.

Yummy and delicious Arachuvitta Naatu Kozhi Kuzhambu is Ready.  

Notes:

1. If you want you can add coconut milk to the gravy. 
2. Adjust the chilli according to your spiciness. 

3. Do not over fry the spices, as the Kuzhambu might taste bitter.

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The post Arachuvitta Naatu Kozhi kuzhambu | Country chicken Kuzhambu | Chicken Recipes appeared first on Learning-to-cook.

Pepper Chicken Chettinad is a authentic recipe. I tried this recipe from here and it came out very nicely. I already posted a pepper chicken version and this is slightly different from that. Everybody in our family loved this. Lets see how to prepare this tasty pepper chicken chettinad dry version.

Below are some chicken recipes to try if you like.

Nadan kozhi curry 
Chicken Kuzhambu – step by step
Simple Chicken Gravy
Country chicken Biryani
Chicken 65
Country chicken Roast

How to make Pepper Chicken Chettinad

Preparation time: 10 min | Cook Time: 25 min 
 Total Time: 35 min | Serves: 5

Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients 

Chicken – 1/2 kg

Oil – 3 tbsp

Onion – 2 chopped lengthwise 

Tomato – 1 big or 2 small

Fennel seeds –  1/2 tsp

Cumin seeds – 1/4 tsp

Cloves – 6 to 8

Cinnamon stick – 3 to 4 (2 inch length)

Cardamom – 3

Bay leaf – 3 crushed

Chili powder – 1 tsp

Coriander powder – 1.5 tsp

Cumin powder – 1 tsp

Turmeric powder – 1/4 tsp

Salt – as per taste

Ginger garlic paste – 2 tsp

Fresh black pepper powder – 1/2 tsp ( or crush the black pepper coarsely)

Water – 1 cup ( + or – )

Coriander leaves for garnishing 

Method

1. In a wok/ kadai, add oil and when it is hot add the cloves, fennel seeds, cumin seeds, cinnamon stick, cardamom, bay leaf one by one and fry for 1 min in medium heat. ( don’t let them become black ).

2. Add the onion and sauté till transparent. Add the ginger garlic paste. Add the tomatoes when the raw smell of ginger garlic goes off and sauté till mushy. 

3. Add the chilli powder, coriander powder, turmeric powder, cumin powder and salt. Add the chicken pieces now and mix it well. 

4. Cover and cook the chicken. Chicken leaves the water and mostly that water would be enough for the chicken to cook. If you feel, chicken is not cooked properly, just add 1 cup of water. 

5. Cook the chicken until the oil oozes out. Add the crushed pepper powder now. Mix it well. Cook fur another 5 min and switch off. Garnish with coriander leaves. 

6. Serve the hot hot chicken with steamed rice or roti. 

Yummy and tasty Pepper Chicken Chettinad is ready

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The post Pepper Chicken Chettinad – Step by step | How to make chettinad pepper chicken – dry version | Indian Chicken Recipes | Chettinad Recipes | Sunday specials appeared first on Learning-to-cook.

Ingredients
To marinate

• Oil – 3 tsp
• Cloves – few
• Cinnamon stick – 1 inch
• Fennel/Saunf – 1/2 tsp
• Star Anise – 1
• Ginger garlic paste
• Curry leaves – few
• Dry red cillies – 2 
• Onion – 1 big
• Tomato – 1 
• Salt – as needed
• Coriander leaves for garnishing

• In a mixer grinder, add the grated coconut, poppy seeds and 1 tsp fennel seeds and little water.

• Grind to a smooth paste

• Set it aside

• In a pan, add oil and when hot, add fennel seeds, star anise, cinnamon stick, bay leaf and cloves

• Add onions and saute for a minute adding salt.

• Add dry red chillies, currry leaves and fry for a min and ginger garlic paste.

• Again saute the onions till it becomes soft.

• Add tomato and saute again.

• Add the marinated chicken pieces.

•  Country chicken, takes more time to cook and so, add more water and let it cook till the chicken becomes tender.

• Now addin the coconut paste and add some more water and allow to cook for another 5 min.

• Garnish with coriander leaves and serve hot with rice.

The post Spicy Country Chicken Kurma / Naatu kozhi Kurma appeared first on Learning-to-cook.

Ingredients 1 (For Marination)

• Country Chicken – 1/2 kg
• Salt – 1/4 tsp
• Turmeric powder – 1/4 tsp
• Chilli powder – 1 tsp
• Coconut oil – 2 tsp

Ingredients 2 ( For making masala)

• Tomato – 1
• Ginger garlic paste – 1 tsp
• Green chillies – 3 
• Coriander leaves – a handful
• Mint leaves – a handful
• Salt – 1/4 tsp
• Lemon – 2 tsp
• Yogurt – 1/2 cup (nearly 4 tsp)

Ingredients 3 (For Biryani)

• Biryani Rice – 3 cups
• Green chillies – 3 (cut lengthwise)
• Chilli powder – 1/2 tsp (optional)
• Onion – 3 (cut lengthwise)
• Tomato – 4
• Ginger garlic paste – 1 tsp
• Ghee – 5 tsp
• Water – 4.5 cups
• Salt – as per taste

Ingredients 4 (Spices – to fry)

• Cloves – 4 to 5
• Cinnamon stick – 3 (Crushed)
• Bayleaves – 3 (Crushed)
• Star anise – 3 to 4
• Cardamon – 2
• Fennel seeds – 1/4 tsp
• Oil – 3 tsp

Method

• Mix the ingredients mentioned in Ingredients 1 and marinate the chicken for 1 hr.

• Soak rice for 20 min.
• Make a paste of masala with the ingredients 2 and keep aside.

• In a pressure cooker, add oil and when hot, add the spices (ingredients 4) one by one and fry for a minute.

• Add the Onion, green chillies and salt and fry till translucent.
• Add the ginger garlic paste and tomato and saute till tomato becomes soft. 

• Now add in the marinated chicken and the masala paste.

• Cover and let it cook for 10 to 15 min in medium heat.
• If the chicken becomes dry, add little water. (Country chicken takes long time to cook).

• When the chicken is 3/4th cooked, add the washed rice and water.
• Check for the seasoning (like salt etc) and adjust it.

• When water starts boiling, close the lid and cover the hole with tumbler (no need to use weight) and cook in low flame for another 10 min.

• Open the lid, add in the ghee, mix slightly and serve the hot and spicy country chicken biryani.

This goes to my event
Dish name starts with N

The post Naatu Kozhi Biryani / Country chicken Biryani appeared first on Learning-to-cook.