Pichipotta Naatu Kozhi (Shredded Country Chicken)

Take a large clay pot (or pressure cooker). Add the raw country chicken pieces.

Directly to the chicken, add 10 green chillies, 1/2 kg of shallots, 2 pieces of cinnamon, 10 cloves, 100g of ginger-garlic paste, 1 tsp turmeric powder, and salt.

Cover with a lid and let the chicken cook completely (about 1 hour on woodfire).

Once fully cooked, remove the chicken pieces. Strain the remaining spiced chicken stock/water and save it (this is full of flavor!).

In a separate pan, heat a little oil.

Add a pinch of mustard seeds, a few curry leaves, and crack in the 4 eggs.

In a heavy-bottomed kadai, heat some oil. Add mustard seeds and let them splutter.

Add the 2 sliced large onions, dry red chillies, and a handful of curry leaves. Sauté until the onions soften.

Add the shredded chicken to the pan and mix well.

Pour the reserved, flavorful chicken stock (from Step 1) over the meat. Give it a good mix.

Add the dry spices: turmeric powder, red chilli powder, coriander powder, and black pepper powder.

Uncover and give the chicken a good mix so it's beautifully dry and roasted.

Add the scrambled eggs into the roasted chicken and mix gently. The eggs add a beautiful texture to the spicy shredded chicken.