Nati Koli Fry | How to make Country Chicken Fry

Nati Koli Fry | Nati Chicken Fry | Country Chicken Fry | Nattu Kozhi Fry is a lip-smacking chicken dish prepared with a unique spice blend with an onion and tomato base.

This delicacy is prepared using country chicken with very few roasted spices and blanched red chilies.

Nati Koli (Kannada), Natu Kodi (Telugu), and Nattu Kozhi (Tamil) are some of the other names for country chicken.

It is considered the healthiest option of poultry since it contains fewer contaminants from free foraging and offers no health concerns and has the most nutritional value.

We must choose a tender one, pluck the feathers, roast it over a wood fire, and disinfect it with turmeric. It is then cooked after being chopped into medium-sized pieces.

It must weigh less than 1.75kg; so that it will be tender, soft, and will also cook quickly. I prefer to pressure cook it for 1-2 whistles, which allows it to cook properly.

This is an authentic recipe for this dish. First, I clean the chicken and rinse it with turmeric. Then I make the chili paste by cooking the dried red chilies in water and then grinding them to a fine paste.

I dry roast the spices and blend them into a fine powder. In a pressure cooker, I heat the oil and add the tempering ingredients, then sauté the onions, tomatoes, and ginger garlic paste.

Then I add the spices, chicken, and spice blend, and pressure cook for 1 to 2 whistles, or until it cooks thoroughly. Lastly, I cook it over medium heat until all of the liquid has drained, then garnish it with coriander and serve.

Serve this scrumptious, mouth-watering Nati chicken fry hot with Ragi ball and Nati Koli sambar.

Try our other chicken recipes featured in our blog Chicken masala, Chicken 65, Chicken korma

How to make Nati Koli Fry

1. Bring 1 cup of water to a boil, then add 5-6 dried red chilies and simmer for 5 minutes. Cool the red chilies before blending them into a fine paste. Set them aside.

For masala

2. Now, dry roast 1tbsp peppercorns, 1tspcumin seeds, 1-inch cinnamon stick, and 2 cloves in a pan until the spices become fragrant.

3. After the spices have cooled, grind them to a fine powder. Place them aside.

4. Heat the oil in a wide, thick-bottomed Kadai and add 1/2tsp fennel seeds, 1/4th tsp cumin seeds, 2 cardamoms, 1/2-inch cinnamon, 1-star anise, and 2 cloves. Fry the spices until aromatic and light brown in color.

5. Add a few curry leaves and allow them to splutter.

6. Then, add 1 finely chopped onion and sauté until they are golden brown in color.

7. Fry the red chili paste till the raw smell vanishes and all of the water evaporates.

8. Now, add 2 finely chopped tomatoes and simmer for 2-3 minutes, or until they become mushy.

9. Add 2tbsp ginger-garlic paste and saute for a minute.

10. Then, Add in a pinch of turmeric, 1/2tsp garam masala, 1tsp coriander powder, and salt, then simmer for another 2 minutes.

11. Add the cleaned and rinsed 1 kg Nati chicken, ensure the masala is well coated. Roast for 2-3 minutes.

12. Now, add 3-4 cups of water and pressure cook the chicken for 2 or 3 whistles, or close cook for 30-40 minutes on medium heat.

13. After it is cooked, add the ground masala powder and simmer on medium heat until the water evaporates and the oil begins to ooze out of the mixture.

14. Finish by adding the chopped coriander and lemon juice. Turn off the flame.

15. Serve this delectable Nati chicken fry with chapati, roti, or with ragi ball and sambar.