NATTU KOZHI KULAMBU/ COUNTRY CHICKEN GRAVY

👋Hi  friends..

I am back with another chicken gravy recipe.. this is like a chettinad chicken gravy.
now a days we are buying only country chicken/nattu kozhi.. so  last weekend I tried this nattu kozhi kulambu. I made it a bit spicy with black pepper, usually my gravies are a bit less spicy( ofcourse my sister feels they are zero spicy😂)..my husband and kids don't like spicy foods..so usually all my gravies will be less spicy.. but since I wanted to add pepper and chicken masala this one turned out to be a bit more spicy..but this is an excellent side dish for chappathi and also plain white rice..
country chicken will require little more time to cook unlike the broiler chicken. so if you are using broiler chicken reduce the cooking time to half..
Regarding the spices, I have grinded my own spices and also added Everest chicken masala also. so if  you feel  you want more spicy, be free to add more black pepper while grinding..
I am grinding coriander leaves/kothumalli while grinding the masala so the grinded masala would look little green.. also the gravy is little brown colour because of that.. you can totally skip that part if you want a reddish gravy.. no harm...
Ok lets get to work..

 

 

 

INGREDIENTS

• country chicken / nattu kozhi                   -    1/2 kg or 500 gms
• oil  ( gingely oil)                                      -     10-12 tbsp.
• onion                                                        -     1 large for grinding and 1 large for gravy
• tomato                                                      -     2 medium size
• ginger garlic paste                                    -     3 tbsp.
• coriander leaves                                       -      1 cup tightly packed
• curry leaves                                              -      10-12 nos
• salt                                                           -       as per taste
• chilli powder                                           -       1/2 tsp for marination
• coriander powder                                    -       2 tbsp.
• turmeric powder                                      -      1 tbsp.
• whole pepper/black pepper                     -      1 tbsp.
• coriander seeds/dhaniya                          -      1 tbsp
• cumin seeds                                             -      1 tbsp.
• fennel seeds                                             -      1 tbsp.
• cloves                                                       -      4-5 nos
• cinnamon                                                 -      1 small stick
• coconut                                                    -      1/4 cup

PROCEDURE:

first marinate the chicken pieces with 1tbsp of ginger garlic paste, 1/2 tsp of chilli powder, 1 tbsp. of coriander powder,1/2 tbsp. of turmeric powder and salt to taste. let the chicken  be in marination by the time we grind the masala..

Now we have to roast the ingredients for masala..add 2 tbsp. of oil in a kadai and roast cloves,cinnamon,black pepper, coriander seeds,jeera/cumin, fennel seeds one by one..roast them in low flame don't burn them..

Now once the ingredients are roasted add 1 chopped onion . and fry until the onion becomes slighty brown colour.

once the onion turns into slight brown colour add  1 chopped tomato.

add 1 tbsp. of ginger garlic paste also to it. now once the tomato turns mushy add 3/4 cup of coriander leaves to it.. just reserve little for garnish and add the remaining coriander leaves to it.. saute them in low flame for a minute..

 

 

 

saute in a low flame so the colour of coriander doesn't change..
Now switch of the flame and add coconut to it..

Now once the ingredients are warm, grind them into a fine paste..

Keep this aside, now lets start with the main part.. the gravy..

I prefer to make it in pressure cooker as we are gonna cook the chicken with the masala.
if its a broiler chicken you can make it in kadai and the chicken will get cooked in 15-20 minuts in kadai..but country chicken needs atleast 10-12 minutes in pressure cooker..

Heat oil in a pressure cooker, add mustard seeds,fennel seeds and curry leaf..

now add 1 large onion ,finely chopped to it.once the onion turns into slight brown colour add the tomato to them.. once the tomato turns mushy add the ginger garlic paste to it..

once the raw smell goes away add coriander powder,turmeric powder and Everest chicken masala .

now at this stage if you feel the oil is less, add 2-3 tbsp. of oil..as we have to fry the masala in oil so the raw smell goes away..

fry until oil starts to separate from the masala..

once the oil starts to separate add the grinded paste to it..

now don't add water at this stage , let this masala be in low flame and fry for 10 mins in low flame..

after 10 mins add the marinated chicken to this masala..

mix the chicken nicely with the masala, so the chicken is nicely coated with the masal.. fry in low flame for 5-7 mins..

after 5-7 mins.. add 2-3 cups of water .. the amount of water depends on how much thick the gravy you want..

 

 

after adding the water , pressure cook the gravy for 4-5 whistle or after the first whistle , keep the flame in sim for another 10 mins..

 

Now after 15 mins ,switch off the flame and open the cooker once the steam settles..

 

I found the gravy a bit watery so boiled it with out the lid for another 5 mins until the gravy thickens.

 

Now once the desired consistency is reached switch off the flame and transfer the contents to a serving bowl and garnish with coriander leaves..

you can entirely skip the coriander while grinding the paste. in that case the gravy will be a bit reddish colour.. also if you feel the gravy is less spicy for you, increase the pepper to 2 tbsp.

this yummy country chicken/nattu kozhi kulambu  goes well with chapathi, rice and idly..

so do try this yummy recipe soon and let me know how it turned out for you..
This is an easy recipe even a beginner can make it without difficulty..
I will be back soon with another recipe soon.. until then happy cooking..

Do check out my facebook page for more recipes.. see you guys soon.. until then tata👋