Coorgi chicken fry or Koli bhartad recipe

Coorgi chicken fry is one of the most relished dishes both among the Kodavas and the non kodavas visiting Coorg. It is called Koli barthad(ಕೊಳಿ ಬರ್ಥದ್) in Coorg. As the name specifies the main ingredient is koLi i.e chicken. A special type of masala mainly called the Coorgi garam masala is used in its preparation. This masala is widely available in markets but is best when its home made. So lets first see how to make this Coorgi garam masala at home.

You would need the following ingredients for the Coorgi garam masala:-

• 1 tbsp Coriander seeds


• 1 tsp Cumin seeds


• 1 inch Cinnamon stick


• 10- 15 Black peppercorns


• 1 tsp Mustard seeds


• 5 - 8 Cloves

Roast all these ingredients till they turn brownish in color. Do not burn them. Now grind them to a fine powder.
This particular combination of spices makes the special Coorgi garam masala. You can either make it fresh everytime or can make it in a little larger quantity and store it in a air tight container for later use.

Recipe for Coorgi chicken fry/ Koli barthad



Coorgi chicken fry / Koli bhartad

Following ingredients are further required for making the delicious Coorgi style chicken fry:

• 500g boneless chicken


• 3 medium sized onions chopped


• 5 - 7 pods of garlic chopped


• 2 tsp Coorgi garam masala


• 1/4 tsp turmeric powder


• 1 tsp red chilli powder


• Kachampuli/ Coorgi vinegar


• 2 tbsp oil


• Salt to taste

Cooking method:

1. Marinate the chicken with 1 tsp coorgi garam masala and salt for around 1 hour.


2. Heat a oil in a pan and add chopped onions and garlic and let it saute till the onions become golden.


3. Add 1 tsp garam masala, turmeric and red chilli powder and mix it well.


4. Add marinated chicken to this and let it fry till the chicken is 3/4th cooked.


5. Now add less than 1/4th tsp kachampulli. However, note I put less kachampuli because it is too sour. You can always increase the quantity as per your taste. If you dont have kachampuli, you can also add normal vinegar.Keep cooking the chicken till it is totally cooked.


6. Garnish with corriander leaves if you want.


7. Your koli barthad is now ready to be served hot with onions or salad. It can also be eaten with rice or roti or the Coorgi favourite akki roti.