How to make Kozhi Vartha Kari -

I love chicken when it’s this finger-licking good. The list of spices is long and can alarm those who like their food bland, but the blend is a South Indian classic. And I think that the touch of peppercorns in the final stage is brilliant! Serve with roti or rice and vegetables.

Sanjeev Kapoor

This recipe is from the book Healthy Indian Cooking for Diabetes.

Main Ingredients : chicken on the bone (हड्डी समेत चिकन), Dry red chillies

Cuisine : Kerala

Course : Main Course Chicken

For more recipes related to Kozhi Vartha Kari checkout Picnic Chicken, Sangameshwari Chicken, Barbeque Chicken, Malvani Chicken Sagoti . You can also find more Main Course Chicken recipes like Mustard Glazed Chicken Mirchi Murgh Dal Murgh Chargrilled Chicken with Thyme

Kozhi Vartha Kari

Kozhi Vartha Kari Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 3-3.30 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kozhi Vartha Kari Recipe

  • chicken on the bone skinned cut into 16 pieces 900 grams

  • Dry red chillies 2

  • Ginger chopped 2 inch piece

  • Garlic cloves 6-8

  • Red chilli powder 1 teaspoon

  • Lemon juice 1 tablespoon

  • Turmeric powder 1 teaspoon

  • Salt 1 teaspoon

  • Olive oil 1 tablespoon

  • Onions,chopped 2 medium

  • Curry leaves 12-15

  • Tomatoes chopped 3 medium

  • Coriander seeds ground 2 teaspoons

  • Tamarind pulp 1 tablespoon

  • Garam masala powder 1 teaspoon

  • Black peppercorns coarsely crushed 20-24

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Grind the chillies, ginger and garlic to a fine paste. Add the chilli powder, lemon juice, turmeric and salt, and mix well. Coat the chicken pieces in this paste and marinate for 3 hours, preferably in the fridge.

Step 2

After this time, heat ½ tablespoon of the oil in a non-stick pan and sauté the chicken on a high heat until the meat is dry and a little browned. Remove the chicken and set aside.

Step 3

Add the remaining oil to the pan and sauté the onions until brown. Add the curry leaves, stirring well, followed by the tomatoes and ground coriander. Cook until the oil separates from the masala.

Step 4

Return the chicken to the pan with a little water. Cover and cook until the chicken is done and the masala coats the meat. Dissolve the tamarind pulp in 100ml water and add to the pan.

Step 5

Simmer for 10 minutes, stirring occasionally. Stir in the garam masala and crushed peppercorns and garnish with the coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.