Malabar Style Kozhi Nirachadu

 

My husband is a really good cook but is kinda lazy! The occasional one or two times he cooks the dishes turn out exceptionally good. This recipe is from the Mapila cuisine in the Malabar region.Perfectly cooked and moist chicken with really good gravy and stuffing!  The masalas used in this preparation just elevates the dish to the next level! Mr Hubby, are you listening??? I loved it!! I think we should this more often *grinning sheepishly*.

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Malabar Style Kozhi Nirachadu

Ingredients

For the Marination

  • 1 Whole Chicken
  • For marinating the chicken
  • 3 tbsp Red Chilli powder
  • 1 tsp Turmeric powder
  • 2 tbsp Lemon juice
  • 1 tsp Oil
  • Salt

For the stuffing

  • 2 medium-sized Onions thinly sliced
  • 1 medium-sized Tomato Finely chopped
  • 5-6 cloves Garlic minced
  • 2 tsp Garlic paste
  • 2-3 Green chilli minced
  • 1 tsp Red chilli powder
  • 1 tsp Coriander powder
  • 1 tsp Garma masala
  • 3 tbsp Coriander leaves chopped finely
  • Salt
  • 3 tbsp Cashew nuts
  • 2 tbsp Raisins
  • Kitchen twine

For the gravy

  • 2 medium-sized Onion finely sliced
  • 1 medium sized Tomato finely chopped
  • 3 cloves Garlic minced
  • 1 tsp Ginger paste
  • 1 tbsp Aniseed- Fennel seeds coarsely ground
  • 2 tsp Red chilli powder
  • 2 tsp Coriander powder
  • 1/2 tsp Tumeric powder
  • 1 tsp Garam masala
  • 3 tbsp Coriander leaves finely chopped
  • 2 sprigs Curry leaves
  • Salt
  • Oil

Instructions

Marinating the chicken:

  1. Clean the chicken and make some slits on the chicken.
  2. Make a paste using red chilli powder, turmeric powder, salt, oil and lemon juice. Apply this paste all over the chicken (both outside and inside). Refrigerate this overnight for better flavours.

For the stuffing

  1. Hard boil the eggs, peel and keep aside.
  2. Heat oil in a pan over medium heat, add the sliced onions and saute until golden brown. add in the minced garlic, green chilli and ginger paste and saute well.
  3. Add the garam masala, turmeric powder, chilli powder and saute for another 5 mins.
  4. Add in the chopped tomatoes and saute until the tomatoes blend into the masala. Add the curry leaves, coriander leaves, cashew nuts and raisins and mix well. Keep this aside.

Stuffing the chicken:

  1. Stuff the above masala inside the chicken. along with the hard boiled eggs.
  2. Tie the chicken legs together using the kitchen twine.
  3. Frying the stuffed chicken
  4. Heat oil in the shallow pan. Fry the chicken until all the sides get nice and brown. Remove the chicken and keep aside.

Baking the chicken

  1. Bake the marinated chicken in a preheated oven at 180-degree celsius for 30 mins.
  2. Flip the chicken halfway through the bake.
  3. For the gravy
  4. Heat oil in a pan over medium heat and add the minced ginger garlic and green chilli, chopped onion and saute until golden brown.
  5. Add the aniseed- fennel seeds, red chilli powder, coriander powder, turmeric powder, garam masala and salt.
  6. Add the chopped tomatoes and saute until mushy.
  7. Add 1/4 cup of water the gravy is too dry.
  8. Add the chopped coriander leaves and curry leaves and mix well. Keep this aside.

For the final bake

  1. Take the chicken out after the initial bake and pour the gravy all over the chicken and bake it for an additional 180-degree celsius for 30-45 mins.

Recipe Notes

Optional: Add some Frozen veggies and potato chips during the final bake.

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