Nattu Kozhi Varuval

Method

1. 1

   Marinate country chicken: Cut 750g nattu kozhi (country chicken) into pieces. Mix with 1 tbsp ginger-garlic paste, 1.5 tsp red chilli powder, 1 tsp turmeric, 1 tsp garam masala, 2 tbsp yogurt and salt. Marinate overnight.

2. 2

   Make coarse dry masala: Grind 1 tsp peppercorns, 1 tsp fennel seeds, 5 garlic cloves and 2 dried red chillies to a coarse paste.

3. 3

   Pressure cook first: Country chicken is tough and needs pressure cooking. Cook with half cup water for 6-7 whistles until tender.

4. 4

   Fry shallots until very dark: Heat 4 tbsp sesame oil. Add 1.5 cups sliced shallots and fry 15 minutes until very dark brown.

5. 5

   Add cooked chicken: Add pressure-cooked chicken to the dark shallots. Toss on high heat 8-10 minutes.

6. 6

   Add coarse masala: Add the ground garlic-pepper paste. Fry 5 minutes on medium heat stirring constantly.

7. 7

   Add curry leaves: Add a large sprig of curry leaves. Toss well.

8. 8

   Dry out completely: Fry on high heat 8-10 minutes until completely dry and masala is charred onto the chicken.

9. 9

   Add final sesame oil: Drizzle 1 tbsp more sesame oil at the end for sheen and aroma.

10. 10

    Serve: Garnish with raw onion rings and lemon. Nattu kozhi varuval is intensely flavoured. Serve with steamed rice or parotta.