Nallampatti Kozhi Varuval | Nallampatti Chicken Fry Recipe

Nallampatti Kozhi Varuval is a spicy chicken fry with deep roots in Kongunadu cuisine. This dish is an explosion of flavors and such a comforting food to be had with just plain rice. It’s a perfect companion for a comforting meal of rice and rasam.

Being Born in Erode, somewhere i get too much attached to kongunad dishes. When we visit Erode dhabas, Asari Varuval used to be the star dish of Kongunadu, followed by the popular chicken Pallipalayam and chicken Chinthamani. Nowadays, Nallampatti chicken fry is gaining quite a reputation. What makes these dishes stand out is their base flavor of small onions and red chilies, yet each has its own distinct twist.

Video recipe

Ingredients:

• For the Masala:
  • Cinnamon: 1 inch
  • Cloves: 5-6
  • Coriander seeds: 1 tbsp
  • Fennel seeds: 1 tsp
  • Cumin seeds: 1 tsp
  • Peppercorns: 1 tsp
  • Dried red chilies: 3 (broken)
• For the Chicken Fry:
  • Sesame oil: 2 tbsp (divided)
  • Mustard seeds: 1 tsp
  • Small onions (shallots): 1/2 kg (cut in half)
  • Dried red chilies: 10-12 (deseeded and broken into halves)
  • Curry leaves: 1 sprig
  • Ginger garlic paste: 1.5 tbsp (freshly prepared)
  • Tomato: 1/2 (finely chopped)
  • Chicken: 1/2 kg (preferably with bones for more flavor)
  • Turmeric powder: 1 tsp
  • Salt: 1 tsp (adjust to taste)
  • Water: 1 cup
• For the Tempering:
  • Sesame oil: 1 tbsp
  • Garlic: 10 cloves (sliced vertically)
  • Dried red chilies: 2 (optional, broken into halves)
  • Kashmiri chili powder: a pinch

Instructions:

1. Prepare the Masala:
   • Dry roast the cinnamon, cloves, coriander seeds, fennel seeds, cumin seeds, peppercorns, and 3 broken red chilies in a pan over medium heat.
   • Roast until a fragrant aroma develops and the spices slightly darken in color, taking care not to burn them.
   • Transfer the roasted spices to a blender and grind into a fine powder. Set aside.
2. Cook the Chicken:
   • Heat 1 tbsp of sesame oil in a large pan or mud pot.
   • Add mustard seeds and let them crackle.
   • Add the small onions and fry until they turn slightly brown.
   • Add the deseeded and broken red chilies along with the curry leaves. Fry on high heat for about 2 minutes.
   • Stir in the freshly prepared ginger garlic paste. Fry until the raw smell disappears, ensuring the paste is well-cooked.
   • Add the finely chopped tomato and cook until it becomes soft and mushy.
   • Add the chicken pieces along with turmeric powder and salt. Mix well to coat the chicken with the spices and other ingredients.
   • Cook the chicken for about 2 minutes on medium heat, allowing it to absorb the flavors.
   • Pour in 1 cup of water, cover the pan, and let it cook for about 10 minutes.
3. Add the Masala and Cook:
   • After 10 minutes, uncover the pan, stir the chicken, and add the prepared masala powder.
   • Mix everything well and continue to cook for another 10 minutes or until the chicken is fully cooked and the masala has thickened and coated the chicken pieces.
   • The dish should be fairly dry with the chicken pieces well-coated in the masala.
4. Prepare the Tempering:
   • In a small tadka pan, heat 1 tbsp sesame oil.
   • Add the vertically sliced garlic and fry until it turns slightly brown.
   • If using, add the broken red chilies and fry briefly.
   • Add a pinch of Kashmiri chili powder to the oil and mix well. Quickly remove from heat to prevent burning the chili powder.
5. Finish and Serve:
   • Pour the hot tempering over the cooked chicken and mix well to combine all the flavors.
   • Serve the Nallampatti Kozhi Varuval hot with rice and rasam for a delicious, spicy meal.

step pics

In a pan, roast coriander seeds, fennel seeds, cumin seeds, peppercorns, cinnamon, cloves and red chilli.

roast on a low flame until smoke arises

take it to a blender

cool and grind it to a fine powder.

In a mud pot, heat sesame oil.

add sliced small onions and start frying it

fry until pink

add de-seeded red chillies and curry leaves

fry till brown

add ginger garlic paste

fry till raw smell leaves

add chopped tomatoes

cook till tomatoes turn soft

add chicken, salt and turmeric powder

mix everything and cook for a couple of minutes before adding water

add water and mix well

close and cook for 10 minutes.

open and check if the chicken is done

add the prepared spice powder

mix well and cook until the flavours get well blended with chicken. it takes 10-15 more minutes.

by now, the colour changes and chicken gets its flavour.

for tempering: heat sesame oil

add sliced garlic and red chillies

once garlic is slightly roasted, add a pinch of kashmiri chilli powder.

mix and switch off.

add the tempering to the chicken and mix once again.

serve the delicious nallampatti chicken fry

Simple Tips for Perfect Nallampatti Kozhi Varuval

1. Roast Spices Gently: Roast spices on medium heat until they release a nice aroma. Don’t let them burn, or the dish will taste bitter.
2. Use Small Onions: Small onions add a natural sweetness that balances the spice. They’re key to getting the authentic flavor.
3. Fresh Ginger Garlic Paste: Always use fresh ginger garlic paste for the best flavor. It makes a big difference compared to store-bought paste.
4. Sesame Oil: Use sesame oil for a nutty, traditional flavor. It’s essential for this dish.
5. Add Tempering Carefully: When making the tempering, add Kashmiri chili powder after turning off the heat to avoid burning it. This will keep the tempering flavorful, not bitter.
6. Let It Rest: After cooking, let the dish rest for a few minutes to let the flavors blend well before serving.