Naatu Kozhi Kuzhambu/ Country chicken Gravy

Country chicken gravy is kind of slow cooked in a pot or easily cooked using a pressure cooker for upto 5 whistles. A very nice blend of masala/indian spices are ground to a fine paste and added to the chicken pieces along with onion and tomatoes. It then takes up some more fine powders of red chilli and coriander seeds. I use rock salt here as it is very healthy when compared to the regular ones. This is a typical breakfast dish on every sunday and the best complements to this chicken gravy are soft idlies and dosa. Do you want to give it a try - do follow the steps and prepare this awesome dish at you home today and share your feedback.


500 gms of country chicken with bones
1 tsp black pepper powder
3-4 pearl onions/shallots
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp + 1/4 tsp turmeric powder
rock salt to taste
1 tbsp. oil
1 large onion, finely chopped
2 medium sized tomatoes, finely chopped
2 sprig of curry leaves
1 cup of water
1 tsp chopped coriander leaves - optional
3/4 tsp of chopped ginger
4-5 garlic cloves
1 tsp fennel seeds
1 inch cinnamon stick

1. Clean and wash the chicken pieces thoroughly by applying half a tsp of turmeric powder. Turmeric powder helps to get rid off the raw smell of chicken while washing.

Tip: you can include bones as it enhances the taste of the dish.

2. In a blender or food processor, add 3-4 shallots, 1 tsp black pepper powder, garlic cloves, ginger pieces, 1 tsp fennel seeds and an inch of cinnamon stick.

3. Grind it to a smooth paste by adding little water. Keep it aside.

4. Heat a pan and add a tbsp. of cooking oil. Add chopped onions and sauté for 2 minutes on high flame.

Tip: You can use sesame oil, vegetable oil, olive oil or any cooking oil.

5. Add chopped tomatoes and curry leaves. Sauté for 3 minutes on low flame.

6. Add the cleaned chicken pieces to a pressure cooker along with the sautéed onions, tomatoes.

7. Then add the ground masala paste.

8. Coat the chicken pieces with masala thoroughly.

9. Add rock salt, red chilli powder and coriander powder.


10. Add more coriander powder, if you want the gravy to be very thick. This step is optional.

11. Add a cup of water. Mix it once thoroughly.

12. Pressure cook the chicken masala for upto 5 whistles. The country chicken takes longer time to cook as compared to the broiler chicken.

13. Finally garnish with chopped coriander and curry leaves. Simmer for 4-5 minutes if the gravy is too thin or till the desired consistency is reached.

14. Delicious and mouth watering country chicken gravy is ready! Serve it with roti varieties or rice. It goes well with idlies and dosas too :)



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