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Naatu Kozhi Fry, a simple and tasty recipe that is made with wonderful aromatic spices. This is one of the specialities of Tamil Cuisines. Try out this recipe and share your feedback in the comments section!
#NaatuKozhiFry #CountryChickenFry #NaatuKozhiVaruval #Cookd
Naatu Kozhi Fry Recipe:
Dry Roast and Powder
Black Peppercorns - 1 tsp
Cumin Seeds - ½ tsp
Chilli Paste:
Dried Red Chilli - 10 nos
Water - 1 Cup
Gingelly Oil - 2 tsp
Other Ingredients:
Country Chicken - 1 kg
Gingelly Oil - 4 tbsp
Bay Leaf - 2 nos
Cinnamon - 1 inch
Cloves - 8 nos
Cardamom - 4 nos
Fennel Seeds - 1 tsp
Star Anise - 2 nos
Shallots - 250 grams
Curry Leaf - 10 nos
Ginger Garlic Paste - 1 tbsp
Tomato - 2 nos
Turmeric Powder - ½ tsp
Coriander Powder - 2 tbsp
Garam Masala Powder - ½ tsp
Salt - 2 tsp
Water - 4 Cups
Coriander Leaves - 1 tbsp
Instructions:
1. Bring 1 cup of water to boil in a saucepan, add the dried red chilli and cook for 5 mins.
2. Grind the red chillies into a smooth paste and keep aside.
3. In a pan, add 2 tsp of Gingelly oil, add the ground chilli paste and cook for 5 mins over a low flame.
4. In a pan, dry roast the black peppercorns and cumin seeds. Remove from heat, grind it into a fine powder using a mixer grinder. Keep Aside.
5. In a large Kadai, heat Gingelly oil. Add the Bay Leaf, Cinnamon, Cardamom, Cloves, Fennel Seeds and Star Anise.
6. Once the spices turn golden brown and are roasted well, add the curry leaves.
7. Add the chopped shallots and saute till it turns golden brown.
8. Add the ginger-garlic paste and continue to saute. Add the turmeric powder and saute for a minute.
9. Add the chopped tomatoes and cook for 2 minutes.
10. Add the coriander powder, chilli paste, garam masala, salt and cook for 2 mins.
11. Add the country chicken pieces and mix well. The masala should coat on each piece of the chicken. Continue to saute for 3 mins.
12. Add 4 cups of water and cook for 35 mins
13. Once the chicken is cooked, add the ground pepper and cumin powder. Mix well.
14. Add the chopped coriander leaves and remove from heat.
15. Serve hot as an appetizer.
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