Naatu Kozhi Fry

Method

1. 1

   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.

   Black PeppercornsCumin

2. 2

   Bring 1 cup of water to boil in a saucepan, add the dried red chilli and cook for 5 mins.

   Dry Red ChilliWater

3. 3

   Grind the red chillies into a smooth paste and keep aside.

4. 4

   In a pan, add 2 tsp of Gingelly oil, add the ground chilli paste and cook for 5 mins over a low flame.

   Gingelly Oil

5. 5

   In a large Kadai, heat Gingelly oil. Add the Bay Leaf, Cinnamon, Cardamom, Cloves, Fennel Seeds and Star Anise.

   Star AniseGingelly OilBay LeavesCinnamonClovesGreen CardamomFennel Seeds

6. 6

   Once the spices turn golden brown and are roasted well, add the curry leaves. Add the chopped shallots and saute till it turns golden brown.

   Curry leavesSmall Onion (Shallots)

7. 7

   Add the ginger-garlic paste and continue to saute. Add the turmeric powder and saute for a minute.

   Ginger Garlic PasteTurmeric Powder

8. 8

   Add the chopped tomatoes and cook for 2 minutes.

   Tomato

9. 9

   Add the coriander powder, chilli paste, garam masala, salt and cook for 2 mins.

   Coriander PowderGaram Masala PowderSalt

10. 10

    Add the country chicken pieces and mix well. The masala should coat on each piece of the chicken. Continue to saute for 3 mins.

    Country Chicken

11. 11

    Add 4 cups of water and cook for 35 mins

    Water

12. 12

    Once the chicken is cooked, add the ground pepper and cumin powder. Mix well.

13. 13

    Add the chopped coriander leaves and remove from heat. Serve hot as an appetizer.

    Coriander Leaves