Authentic Chettinad Kozhi Milagu Varuval
A fiery and aromatic chicken dry roast packed with freshly cracked black pepper and roasted spices. This iconic Tamil Nadu specialty offers a deeply satisfying burst of flavor.
55min
Total Time
4
Servings
Chettinad
Cuisine
Recipe
1
Dry roast the black peppercorns, fennel seeds, cumin seeds, coriander seeds, and dry red chilies on a low flame until fragrant, then grind them into a coarse powder.
2
Heat sesame oil in a heavy-bottomed pan and add a few sprigs of curry leaves and the chopped onions, sautéing until translucent.
3
Add the ginger-garlic paste and cook until the raw aroma disappears completely.
4
Add the chopped tomatoes and cook until they turn soft and oil begins to separate from the masala.
5
Add the chicken pieces along with turmeric powder and salt, mixing well to coat them in the onion-tomato base.
6
Cover and cook the chicken on medium-low heat in its own juices until it is nearly tender.
7
Uncover, add the freshly ground spice powder, and roast on high heat until the moisture evaporates and the spices cling tightly to the chicken.
8
Garnish with fresh curry leaves and chopped coriander leaves, then serve hot.
Ingredients
500g chicken, bone-in and cut into pieces
2 tablespoons whole black peppercorns
1 tablespoon fennel seeds
1 teaspoon cumin seeds
2 tablespoons coriander seeds
3 dry red chilies
1 sprig fresh curry leaves
2 medium onions, finely chopped
1 tablespoon ginger-garlic paste
2 tomatoes, finely chopped
1/2 teaspoon turmeric powder
2 tablespoons sesame oil
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.