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Country Chicken Roast | Naatu kozhi varuval

Updated: May 29

Country Chicken Roast | Naatu kozhi varuval

Total cooking time

40 minutes



Number of servings


Country chicken has became the most demanded type of chicken because they are easy-fed and free-range chickens. These chickens are not the regular white feathered broiler chickens found caged in the chicken shops. The meat of country chickens are slightly harder than the broiler chicken. So, it takes more time to cook the country chickens as compared to the broiler chickens.

Country chicken curry is considered as a traditional dish in villages to treat the special guests. Cooked country chicken turns juicy and absorbs all the flavor of masala from the chicken curry. There is also a difference in taste between these 2 types of chicken. If one starts eating country chicken, it will be difficult for him to get back to the taste of broiler chicken. The amount of meat in country chickens will be lesser than the broiler chickens because they eat only what they get while feeding.

Farmers rear them for meat and eggs. There are many version of country chicken recipes in south India, especially in Tamil Nadu. Some of them are pichu potta nattu kozhi sukka (shredded dry chicken fry) and nattu kozhi thanni kuzhambu. These dishes tastes amazing and I will share those recipes in my upcoming blogs. In this blog, I am sharing Kerala style Naadan Kozhi Ularth (country chicken roast) in which country chicken pieces are first pressure cooked and then dry roasted in a prepared masala.

Country chicken roast is a staple south Indian and coastal Indian cuisine and is often served as an accompaniment with roti and rice. The taste of country chicken roast varies based on the spices used and the regions. It is generally considered to be tender, spicy and flavorful with a juicy texture. In this recipe, I had pressure cooked the chicken pieces initially with turmeric powder, crushed ginger garlic, salt and garam masala powder. Then the cooked chicken pieces are dry roasted by heating oil in a kadai and adding onions and masalas. Cover and cook the chicken pieces in low flame. Then you can see that the chicken pieces are completely coated with the prepared masala and is very delicious.

You can simply finish off this chicken roast as a starter. You can sprinkle some lemon juice over the roasted chicken pieces if you love a tangy taste. Spice level can be adjusted based on your preference. You can add more pepper powder if you need to make it more spicy. This roast tastes more delicious if you cook the chicken in coconut oil . So, use coconut oil instead of other vegetable oil.

Check out the below recipe and I am sure you all will definitely finish off the plate in no time.


  1. Country Chicken or Naadan chicken pieces – 1 kg

  2. Chopped onions – 5

  3. Chopped Tomato – 1

  4. Crushed Ginger and Garlic – 1 tablespoon

  5. Green chillies – 3

  6. Turmeric powder – 1/2 teaspoon

  7. Garam masala – 1 teaspoon

  8. Kashmiri chilli powder – 1 tablespoon

  9. Coriander powder – 1.5 tablespoon

  10. Pepper powder – 1/2 teaspoon

  11. Chicken masala powder – 1 teaspoon

  12. Curry leaves – 1 sprig

  13. Coconut Oil – 3 tablespoon

  14. Salt – to taste

  15. Coconut slices (1″ size) – 1/4 cup

Method of preparation

  1. In a pressure cooker, add country chicken pieces (naadan kozhi), crushed ginger and garlic, turmeric powder, salt and garam masala.

  2. Then add 1 cup of water and pressure cook the chicken pieces for 4 whistles.

  3. Wait for the pressure to release naturally.

  4. By that time, heat oil in a kadai and add chopped onions, green chillies and coconut slices.

  5. When the onion becomes golden brown in color, add Kashmiri chilli powder, coriander powder, pepper powder and chicken masala powder.

  6. Sauté all the powders till the raw smell goes off completely.

  7. Then add chopped tomatoes, close the lid and cook till the tomatoes are mashed.

  8. Now add the cooked country chicken pieces to the kadai.

  9. Mix well and dry roast the chicken pieces.

  10. Garnish with curry leaves.

  11. Serve hot as starter, side dish or an appetizer

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