Nattu Kozhi Recipes Chettinad Tamil Nadu

Nattu Kozhi Recipes 

This is the info of Nattu Kozhi Recipes Chettinad Tamil nadu. In India chicken is the most favourite meat among the other choices. Hundreds of varieties of chicken dishes are found in different parts of India. Indian chicken recipes are famous all over the world for their rich, mouth-watering aroma and flavours.

The most common recipes prepared in Tamil nadu are Kozhi fry recipe, kozhi soup for cold, kozhi varuval, kozhi gravy, kozhi milagu varuval, kozhi roast recipe, kozhi rasam, nattu kozhi masala recipe etc.

Read some amazingly tasty and easy to cook Kozhi recipe varieties:

Nattu Kozhi Fry Recipe

This is nattu kozhi fry recipe preparation. Cut the 500 grams of boneless chicken, wash and keep aside. Mix 3 tsp of curry powder, salt and ½ tsp of black pepper powder. Gently run this mixed powder on chicken pieces and coat properly. To dip these chicken pieces, keep three coating agents ready.

 First is plain flour, second is properly whisked 2 eggs and third is shredded dry coconut. Heat oil in pan and keep it on medium heat. Now dip chicken pieces in first flour then in eggs and lastly in shredded coconut.

Fry these coated chicken pieces on low heat until they turn their colour in brown. 

Kozhi rasam / Chicken Soup

Place 2 kg washed and cut chicken pieces in bowl. Cut carrots into small pieces. Slice onions. Add these carrots and onion in cold water. Add salt and peppercorns. Boil this soup for 5 minutes. Add chicken pieces and again boil it on low heat by covering the pan. Cook for half an hour minutes.

When the chicken is tenderly cooked remove from the heat and filter the mixture. Mash the chicken pieces and add it into soup and serve hot.

Kozhi Milagu varuval

Grind 1 big onion, 1 small piece of ginger, 8to10 garlic some cloves, 1tsp sambar podi, 3 tsp coriander podi, 2 tsp turmeric powder, ½ tsp pepper podi and salt. Make a fine paste.

Wash and clean 500grams chicken and rub this paste on it. Marinate it for 1 hour. Take a sauce pan and cook this chicken for 10 minutes and keep aside. Heat oil in another pan and fry 15 to 20 curry leaves, 4-5 cloves and 1 inch cinnamon piece properly.

Crush 2 tsp black pepper and add into it. Fry again, add 1 big finely chopped tomato and fry till the oil separates. Add salt as per taste and cooked chicken pieces and 1 small glass of hot water. Cover the pan and cook the gravy on low heat until the gravy is thicken. Garnish with fresh coriander.

Nattu Kozhi varuval

Take a bowl and put washed chicken pieces. Add 1 tsp fresh lemon juice, salt, 1 tsp pepper, 2 tsp ginger garlic paste. Coat it thoroughly on chicken pieces. And keep it for 2 hours.

Heat oil in a pan and Sauté 2 small onions, 1 tsp ginger-garlic paste, 2-3 chopped green chillies.

Let the onion to become brown in colour, add 1 tsp cumin (podi)powder, 1 tsp coriander podi and ½ tsp turmeric podi and nearly 10-15 curry leaves. Fry for 2-3 minutes.

Add thinly sliced 2 medium tomatoes, 2 tsp soya sauce and chicken pieces. Fry this mixture for 7-8 minutes. Add 1 cup of hot water and cover the pan.

After 10 minutes remove the lid and fry the gravy continuously on medium heat till it dries up and separates the oil. Garnish with fresh coriander leaves and sliced onion.

Chicken tikka masala - Nattu Kozhi masala

Marinate chicken for 1 hour with 1 cup thick curd, 1 tsp Jeera powder, 1 tsp chilli podi, 1 tsp dhaniya podi, 1 tsp pepper powder, 1 tsp cinnamon powder and salt.

Put the chicken pieces on skewers and grill them in pre heated grill. Grill from all the sides for nearly 3to 4 minutes each. Take a pan and melt 2 tbsp of butter. Fry chopped garlic, 1 tbsp cumin powder and salt.

Add tomato puree or tomato sauce and fry again to make this sauce thick. Now add grilled chicken and gently fry. Keep it on low heat for nearly 15 minutes. Serve with thinly sliced onion.

Chettinad Nattu kozhi curry

Clean and cut 500 gm chicken. Take a bowl and mix 3 egg white, 3 tbsp corn podi, 1 tbsp plain flour, salt, 2 tsp viniger, 2 tsp soyasauce, 2 tsp chillisauce.

Heat oil in pan. Dip chicken pieces in above batter and deep fry them. Keep them aside. In a sauce pan, heat oil. Add 3 tbsp finely cut ginger and garlic pieces and fry well. Then add 3 finely cut green chillies and 2 stalks of onion leaf.

Fry for some time. Add water and take a boil. Add all types of sauce each 15ml,   add 5 pinches of pepper powder and salt. Stir well and cook for 2 to 3 minutes. Make a paste by adding water in corn flour.

Add this paste in gravy and boil for two to three minutes. Then put the cut chicken pieces and cook in low flame for 5 minutes. Serve hot with chapati or roti.