Country chicken has become one of the most demanded types of chicken because they are easy to feed and free-range. Unlike the regular white-feathered broiler chickens found caged in shops, country chickens have firmer meat, which takes longer to cook compared to broiler chickens.
Country chicken curry is considered a traditional dish in villages, often served to special guests. Once cooked, the meat turns juicy and absorbs all the flavors of the masala. There is also a noticeable difference in taste between country chicken and broiler chicken. Many who switch to country chicken find it difficult to return to broiler chicken. However, country chickens yield less meat as they only eat what they find naturally.
Farmers raise country chickens for both meat and eggs. There are numerous variations of country chicken recipes across South India, especially in Tamil Nadu. Some popular dishes include Pichu Potta Nattu Kozhi Sukka (shredded dry chicken fry) and Nattu Kozhi Thanni Kuzhambu (country chicken gravy). I will share those recipes in my upcoming blogs. In this post, I am sharing the Kerala-style Naadan Kozhi Ularth (country chicken roast), where the chicken pieces are first pressure-cooked and then dry-roasted with a flavorful masala.
What Makes Country Chicken Roast Special?
Country chicken roast is a staple in South Indian and coastal Indian cuisine, often served as a side dish with roti and rice. The taste of the dish varies based on regional spice blends. It is known for its tender, spicy, and flavorful profile with a juicy texture.
In this recipe, the chicken pieces are initially pressure-cooked with turmeric powder, crushed ginger-garlic, salt, and garam masala powder. Then, they are dry-roasted in a kadai with onions and a blend of spices. Cooking on a low flame allows the chicken to absorb the masala completely, making it incredibly delicious.
This chicken roast can also be enjoyed as a starter. For those who prefer a tangy taste, a sprinkle of lemon juice enhances the flavor. The spice level can be adjusted to preference by adding more pepper powder. For the best taste, cook this dish in coconut oil instead of other vegetable oils.
Check out the recipe below—I’m sure you’ll finish off the plate in no time!
Ingredients
- Country Chicken (Naadan Kozhi) pieces – 1 kg
- Chopped onions – 5
- Chopped tomato – 1
- Crushed ginger and garlic – 1 tablespoon
- Green chillies – 3
- Turmeric powder – 1/2 teaspoon
- Garam masala – 1 teaspoon
- Kashmiri chilli powder – 1 tablespoon
- Coriander powder – 1.5 tablespoons
- Pepper powder – 1/2 teaspoon
- Chicken masala powder – 1 teaspoon
- Curry leaves – 1 sprig
- Coconut oil – 3 tablespoons
- Salt – to taste
- Coconut slices (1-inch size) – 1/4 cup
Method of Preparation
- In a pressure cooker, add country chicken pieces, crushed ginger and garlic, turmeric powder, salt, and garam masala.
- Add 1 cup of water and pressure cook for 4 whistles.
- Allow the pressure to release naturally.
- Meanwhile, heat coconut oil in a kadai and add chopped onions, green chillies, and coconut slices.
- Sauté until the onions turn golden brown.
- Add Kashmiri chilli powder, coriander powder, pepper powder, and chicken masala powder.
- Sauté until the raw smell of the spices disappears completely.
- Add chopped tomatoes, cover the lid, and cook until they are mashed.
- Now, add the cooked country chicken pieces to the kadai and mix well.
- Dry roast the chicken pieces until they are well coated with masala.
- Garnish with curry leaves.
- Serve hot as a starter, side dish, or appetizer.
Enjoy your flavorful and aromatic Naatu Kozhi Varuval! Let me know how it turned out in the comments below!
