Kozhi Nirachathu | Malabar style stuffed chicken

Kozhi Nirachathu

Spicy Malabar style stuffed chicken.
Recipe Source: My treasure,my pleasure
Prep Time: 30 minutes+ marination time
Cooking Time: 80 minutes
Serves: 4 to 5
Ingredients:

1. Whole chicken,skin removed,cleaned – 1 medium
2. Potato,cut into fingers – 1 or 2
3. Carrot,diced – 1
4. Onion ,halved – 2 to 3 small
5. Oil – as required

For Marination:

1. Lemon juice -from half a lemon
2. Kashmiri chili powder – 4 to 5 tsp
3. Turmeric powder – 1 tsp
4. Water – as required
5. Salt – to taste

For Egg Masala Stuffing:

1. Hard boiled eggs- 1 or 2
2. Onion sliced – 1 large(3/4 cup)
3. Green chilies,cut vertically – 3 to 4(according to taste)
4. Curry leaves – 1 sprig
5. Ginger Garlic paste – 1 tsp
6. Kashmiri chili powder- 1/2 tsp
7. Garam masala– 1/2 tsp
8. Turmeric powder – 1/4 tsp
9. Coriander powder- 1 tsp
10. Coriander leaves,chopped – 1/2 cup
11. Salt- to taste
12. Oil- as required

For the gravy:

1. Fennel seeds- 1 tsp
2. Garam masala -1/2 tsp
3. Kashmiri chili powder – 1.5 to 2 tsp
4. Coriander powder- 1/2 tsp
5. Onion,sliced- 2 big(1.5 to 2 cups)
6. Green chilies,chopped – 3 to 4(according to taste)
7. Ginger garlic paste- 2 tsp
8. Curry leaves- few
9. Tomato,sliced- 2 medium
10. Salt – to taste
11. Oil- as required

Instructions:
Marination:

Combine together kashmiri chili powder ,turmeric powder and salt to taste with sufficient quantity of water to form a smooth paste.Drizzle the lemon juice over and inside the chicken and rub it well.Rinse again in cold water.Pat dry and place it in a large bowl.Add the marinade and rub it well onto the chicken.Cover and marinate in the refrigerator overnight or at least for 6 hours.

To Prepare Egg Masala stuffing:

Heat oil in a pan,add onion,green chilies,curry leaves and ginger garlic paste.Saute until onion turns golden .Now reduce the flame to low and  add kashmiri chili powder,garam masala,turmeric powder , coriander powder and salt to taste.Saute for few minutes or until raw smell leaves.

Now add the hard boiled eggs and mix gently.

Now to stuff the chicken,firstly place the eggs into the cavity and then the onion  mixture.Do not overstuff the chicken.Tie the chicken legs together using a kitchen twine.

Frying the chicken:

Heat about 1/4 cup oil in a large pan.Place the stuffed chicken  gently into the pan.Fry until all the sides are lightly browned,turning sides as needed.Drain and keep aside.

To Prepare the masala gravy:

Dry roast the fennel seeds and grind it to form a fine powder using mortar and pestle.Combine the fennel powder with garam masala ,kashmiri chili powder and coriander powder.Keep aside until required.

Heat oil in a pan,add onion, green chilies and  curry leaves, saute until onion turns golden brown.

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Add ginger garlic paste and saute until raw smell leaves.Add tomato and cook until it turns mushy.

Reduce the flame to low and add the prepared masala powder and salt to taste, mix well until combined.Saute until the masala starts to leave the sides of the pan.Keep aside until required.

Baking the chicken:

Preheat oven to 200 degree C.Place the fried chicken onto a baking pan and add the diced vegetables.Drizzle 2 to 3 tsp oil that was left over from frying the chicken.

Cover using tin foil and bake for about 30 minutes.

After the initial baking ,spread the prepared masala gravy on the chicken.Bake the chicken uncovered for about 45 minutes.Make sure you check in between to avoid burning. 

NOTES

• For best results use HOMEMADE GARAM MASALA
• Adjust the number of green chilies  according to your taste