Craving something spicy, rustic, and packed with bold flavors? In this video, I’m sharing my favorite recipe for Naati Chicken Pepper Dry—a classic South Indian-style preparation that is perfect for a quick snack, appetizer, or a hearty main course.
Using country chicken (Naati Koli) gives this dish an incredible depth of flavor and a firm texture that perfectly absorbs the aromatic pepper masala. We skip the tomatoes to keep the flavors sharp and focus on the punch of freshly ground black pepper, curry leaves, and garlic.
In this video, you will learn:
How to roast and grind the perfect fresh pepper masala.
The secret to layering aromatics like curry leaves, garlic, and onions for that authentic taste.
Why using bone-in chicken makes all the difference in this recipe.
The precise technique to get that signature “dry” (latpata) coating that sticks to every piece of chicken.
Whether you’re pairing this with Malabar parotta, roti, or enjoying it as a dry starter, this recipe is guaranteed to be a hit. It’s simple, fast, and brings the authentic taste of a home-style kitchen straight to your table!
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Ingredients:
Country chicken, naati Chicken
Garlic
Green chilli
Black pepper
Jeera
Curry leaves
Ginger garlic paste
Salt
Turmeric powder
Red chilli powder
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