How to make Kozhi Vartha Kari -

Chicken pieces cooked in aromatic spices.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Onions (प्याज़ )

Cuisine : TamilNadu

Course : Main Course Chicken


For more recipes related to Kozhi Vartha Kari checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Hummus Crusted Chicken Chinese Style Claypot Chicken Chicken Dhansaak Chicken With Cashewnuts

Kozhi Vartha Kari

Kozhi Vartha Kari Recipe Card

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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 : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Kozhi Vartha Kari Recipe

  • Chicken 1 kilogram

  • Onions 2 medium

  • Tomatoes 3 medium

  • Ginger 2 inch piece

  • Garlic 6-8 cloves

  • Curry leaves 12-15

  • Fresh coriander leaves 2 tablespoons

  • Black peppercorns 2 teaspoons

  • Whole dry red chilli 2

  • Red chilli powder 1 teaspoon

  • Lemon juice 1 tablespoon

  • Turmeric powder 1 teaspoon

  • Oil 5 tablespoons

  • Coriander powder 2 teaspoons

  • Tamarind pulp 1 tablespoon

  • Garam masala powder 1 teaspoon

Method

Step 1

Wash, clean and cut chicken into sixteen pieces. This chicken dishes tastes better with chicken cut into smaller pieces. You may also use small boneless chicken pieces.

Step 2

Peel, wash and chop the onions. Wash and finely chop the tomatoes. Peel, wash roughly chop ginger and garlic. Wash curry leaves and pat them dry.

Step 3

Clean, wash and chop coriander leaves. Crush the peppercorns coarsely. Make a paste of whole red chillies, ginger and garlic. Marinate the chicken pieces in ginger-garlic paste, red chilli powder, lemon juice, turmeric powder and salt for three hours.

Step 4

Heat a little oil in a thick-bottomed pan and sauté the marinated chicken on high heat till chicken pieces are dry and a little browned. Take out chicken pieces and keep aside. Add the remaining oil in the pan and fry the chopped onions till brown.

Step 5

Add curry leaves and stir well. Add tomatoes, salt and coriander powder and cook till oil separates from the masala. Add the chicken and a little water.

Step 6

Cover and cook till the chicken is done and the masala coats the pieces. Add tamarind pulp dissolved in half cup of water. Simmer for ten minutes, stirring occasionally. Adjust the seasoning and add coarsely ground peppercorns.

Step 7

Garnish with chopped coriander leaves and serve hot.

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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 www.sanjeevkapoor.com 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.