Hi friends , as the weather is getting cooler and cooler our taste buds will start craving for more spicy foods.Here is a spicy Tamilnadu style chicken to satisfy ourselves.
There is an interesting story too. Men in my native place have the habit of having 'oil bath' (apply gingelly oil on head and body, have a massage and take a herbal shampoo shower) on Saturdays . While they are taking bath the women will lit up their stoves and cook chicken curry to start a wonderful weekend.As of now there were no stores selling chicken, so they reared the hen and rooster in their backyard and used them to produce egg and meat. They cooked the chicken in many ways so that it gives complete nutrition for their family. In olden days people had a different life style and they were able to eat and relish ghee chickens. But now we live in an era of less human labor so I have tweaked the older version by adding some oil with ghee:)
Just try this for your weekend and tell me how it turned out.
village style Milagu kozhi varuval / Pepper chicken- (country style) / kiramathu milagu kozhi.
Ingredients:
whole chicken - 600 gms (take 1/2 of it vertically)
turmeric powder - 1 tsp
To marinate:
curd - 1/2 cup
salt - to taste
coriander powder - 1 tsp
chilli powder- 1 tsp
(if you want a mild red color in the curry , otherwise add 1 tsp pepper powder.)
turmeric powder - 1/4 tsp
To fry:
curry leaves - 2 brig
tomato - 1
shallot onion (sambar onion) - 10
cilantro - a handful
ghee - 3 tbsp
(But I added ...ghee- 1 tbsp + olive oil- 1 tbsp + gingelly oil - 1 tbsp)
To grind:
Pepper corn - 2 tsp
cumin seeds - 2 tsp
shallot onion - 5
ginger - 2 inch
garlic - 4 pods
coriander seeds- 2 tsp
cloves- 4
cardamom- 2
cinnamon - 1 inch
Method:
Wash the chicken with 1 tsp turmeric powder and water.Remove the skin (or keep the skin if you like a more native taste).cut the whole chicken in to big pieces.
Marinate it with turmeric, chilli powder (or) pepper powder, coriander powder, curd and salt.Keep it aside.
In little oil roast every thing given to grind together and grind them in to a fine paste.
You will definitely need a thick bottom vessel with lid to prepare this 'milagu kozhi varuval'.Then only we will get a more crispy fry with less oil.
Heat ghee / oil mixture in the thick bottom vessel.
Add fennel seeds and add chopped onion. saute the onion till it becomes golden brown.
Now add the ground masala and stir continously till oil gets separated.
Now add chopped tomato and minced cilantro and let them cook.
Add the marinated chicken pieces and saute well.
Add 2 cups of water and close the lid.
Cook it for 30 minutes with occasional stirring.
Cook the chicken till the oil separates out and the curry becomes thick and oil gets separated.
Add curry leaves and 1/2 tsp pepper powder and switch off stove.
Country style Tamilnadu 'Milagu kozhi varuval' (Tamilnadu style pepper chicken) is ready to serve.
serving suggestions:
serve 'country style chicken' with steamed rice and sambar.
Also suitable with roti / naan / chapathi.
Enjoy.
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