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.

Till now I do not know what is the exact difference between the broiler chicken and the country chicken. Only thing I feel is, country chicken (Naatu kozhi or kampong chicken in malay) is more tastier than normal broiler chicken. This recipe I took from makkal Tv’s – Suvai Payanam in you tube. This is very simple and easily prepared roast yet very tasty.

Ingredients

• Country Chicken – 2 thighs and 2 breast
• Curd – 2 tsp
• Chilli Powder – 4 tsp
• Ginger garlic paste – 2 tsp
• Lemon Juice – 2 tsp
• Salt – 1/2 tsp (or as per taste)
• Red colour – 2 pinch (optional)
• Coconut Oil – for frying

Method

• In a bowl, add chilli powder, curd, ginger garlic paste and salt.

• To this add lemon juice and mix nicely.

• Wash thighs and breast of chicken nicely with salt.
• Make slots in the chicken.

• Marinate the chicken with the prepared masala and inbetween the slots.

• Let it rest for 1 hr or refrigerate for 30 to 40 mts. (the more it rests, the more tastier).

• Now in a big kadai/wok, add coconut oil and heat in high flame.

• When the oil is hot, reduce the flame to medium and put the marinated chicken piece one by one and roast on both sides.

• When the color of chicken turns reddish brown, remove from oil.

• Spicy and tangy naatu kozhi varuval is ready to eat… 

Sending this to my event
Dish Name starts with N

South Indian Cooking Series by Anu

The post Naatu Kozhi Varuval / Country Chicken Roast appeared first on Learning-to-cook.