Nattu Kozhi Varuval

Ingredients

• - 500g country chicken
• - 3 tbsp sesame oil or oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1/2 tsp garam masala
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

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. 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. Pressure cook first: Country chicken is tough and needs pressure cooking. Cook with half cup water for 6-7 whistles until tender.
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. Add cooked chicken: Add pressure-cooked chicken to the dark shallots. Toss on high heat 8-10 minutes.
6. Add coarse masala: Add the ground garlic-pepper paste. Fry 5 minutes on medium heat stirring constantly.
7. Add curry leaves: Add a large sprig of curry leaves. Toss well.
8. Dry out completely: Fry on high heat 8-10 minutes until completely dry and masala is charred onto the chicken.
9. Add final sesame oil: Drizzle 1 tbsp more sesame oil at the end for sheen and aroma.
10. Serve: Garnish with raw onion rings and lemon. Nattu kozhi varuval is intensely flavoured. Serve with steamed rice or parotta.