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CHUTTA KANTHARI KOZHI

CHUTTA KANTHARI KOZHI 

When it comes to Kerala's traditional flavors, the Kanthari Mulaku (Bird's Eye Chili) is the undisputed king of spice. There’s a unique joy in having a simple bowl of rice porridge with a crushed Kanthari, but when that intense heat meets the smoky aroma of charcoal-grilled chicken, you get something extraordinary: Chutta Kanthari Kozhi!
​For those who love rustic, traditional tastes, this dish is a must-try. Made with minimal spices and all-natural ingredients, here is how you can recreate this fiery delight at home.

​Ingredients

▪️​Chicken: 500g (Boneless chunks work best)
▪️​Kanthari Mulaku (Bird's Eye Chilies): 15–20 (Adjust based on your spice tolerance)
▪️​Ginger-Garlic Paste: 1 tbsp
▪️​Shallots (Small Onions): 10 nos
▪️​Curry Leaves: 2 sprigs
▪️​Coriander Leaves: A handful
▪️​Lemon Juice: 1 tbsp
▪️Coconut paste- half cup
▪️​Fennel Powder: ½ tsp
▪️​Salt: To taste
▪️​Coconut Oil: 2 tbsp

​Method of Preparation

​Prepare the Masala: Grind the bird’s eye chilies, shallots, curry leaves, and coriander leaves into a coarse paste. Mix in the ginger-garlic paste, fennel powder, pasted coconut., salt, and lemon juice.
​Marination: Coat the cleaned chicken pieces thoroughly with this green masala. Let it rest in the refrigerator for 1 to 2 hours so the flavors penetrate deep into the meat.
​Grilling/Roasting:
​Traditional Method: Skewer the chicken pieces and grill them over hot coals, turning occasionally. Brush with a little coconut oil while cooking to keep the chicken juicy.
​Pan Method: If using a stove, heat coconut oil in a non-stick pan and shallow fry the chicken on a low flame. Adding a few fresh curry leaves to the pan will enhance the aroma.
​Serving: Serve the hot, charred chicken with onion rings, a wedge of lemon, and perhaps some fresh coconut slices for that authentic touch.

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Hi, thank you for your valuable review ❤️

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Hai.. I am Shibin., 8+ culinary Experienced in Multi cuisine Resturants,And star hotels Specialized In south indian, north indian, chinese Cusinine, And also handled Ala-carte and catering. I try to bring all my talent to the food I make. There is also a great interest in discovering and naming new types of food. I will do whatever I can to help the organization I work for growth
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