Country Chicken Roast | Naatu kozhi varuval

Country chicken has became the most demanded type of chicken because they are easy-fed and free-range chickens. These chickens are not the regular white feathered broiler chickens found caged in the chicken shops. The meat of country chickens are slightly harder than the broiler chicken. So, it takes more time to cook the country chickens as compared to the broiler chickens.

Country chicken curry is considered as a traditional dish in villages to treat the special guests. Cooked country chicken turns juicy and absorbs all the flavor of masala from the chicken curry. There is also a difference in taste between these 2 types of chicken. If one starts eating country chicken, it will be difficult for him to get back to the taste of broiler chicken. The amount of meat in country chickens will be lesser than the broiler chickens because they eat only what they get while feeding. Farmers rear them for meat and eggs.

There are many version of country chicken recipes in south India, especially in Tamil Nadu. Some of them are pichu potta nattu kozhi sukka (shredded dry chicken fry) and nattu kozhi thanni kuzhambu. These dishes tastes amazing and I will share those recipes in my upcoming blogs. In this blog, I am sharing Kerala style Naadan Kozhi Ularth (country chicken roast) in which country chicken pieces are first pressure cooked and then dry roasted in a prepared masala.

Country chicken roast is a staple south Indian and coastal Indian cuisine and is often served as an accompaniment with roti and rice. The taste of country chicken roast varies based on the spices used and the regions. It is generally considered to be tender, spicy and flavorful with a juicy texture. In this recipe, I had pressure cooked the chicken pieces initially with turmeric powder, crushed ginger garlic, salt and garam masala powder. Then the cooked chicken pieces are dry roasted by heating oil in a kadai and adding onions and masalas. Cover and cook the chicken pieces in low flame. Then you can see that the chicken pieces are completely coated with the prepared masala and is very delicious.

You can simply finish off this chicken roast as a starter. You can sprinkle some lemon juice over the roasted chicken pieces if you love a tangy taste. Spice level can be adjusted based on your preference. You can add more pepper powder if you need to make it more spicy. This roast tastes more delicious if you cook the chicken in coconut oil . So, use coconut oil instead of other vegetable oil.

Check out the below recipe and I am sure you all will definitely finish off the plate in no time.