This is one of my favorite chicken dishes. I got this recipe for one of the old cookbook of Chettinad recipes. They taste very good with rice (sambar rice), Chapattis, idly, iddiappam and dosas. Mostly all Chettinad recipes are made using sesame oil. That was the traditional way of cooking in Chettinad food. I am not a big fan of using sesame oil in my food, but it’s my hubby’s favorite, so after cooking, I use to drizzle some sesame oil for him. That too tastes equally good it seems.
This varutha kozhi is very famous in any Chettinad restaurants. This recipe brings more of a home cooked taste and flavor. When ever I get chicken with bones, immediately I go for this recipe and each time it has turned out so good.
I would like to send this recipe to vandana rajesh of Cooking up something nice for this month’s theme Chicken
Chicken Pieces With Bone – 2 lb
Shallots – ½ cup
Whole Red Chilies – 15 nos
Coriander seeds – 4 teaspoon
Fresh Ginger – 2”
Fresh Garlic Cloves – 10 nos
Fennel Seeds – 1 tablespoon
Black Stone Flower – 1 small
Sesame Oil – 2 tablespoon
1. In a heavy bottom pan heat the sesame oil and add the chicken pieces and saute them for few minutes.
2. In the mean while saute the shallots for 2 minutes in a separate pan and allow it to cool. Now add the cooled shallots and all the above masala ingredients (except salt and black stone flower) to a blender and make it to a smooth paste.
3. Add the paste to the chicken on the pan with some salt and black stone flower and saute it for few seconds and now pour 1 cup of water and allow the chicken to cook and the masala comes to desired consistency. I made it completely dry. Then while serving drizzle with some sesame oil.