Stuffed Chicken

Stuffed Chicken Or Kozhi Nirachadh is one of the Malabar specialty and is a must for "pudhiyapala salkaram" (Party given in bride's home for bridegroom). In Malabar, post wedding parties are the place where we can see a whole lot varieties of foods including many varieties of stuffed foods. I personally feel like we Malabarians, try to stuff almost everything whatever we can, like Stuffed Fish, Stuffed lamb, Stuffed squid, stuffed prawns, stuffed banana etc etc. And I still have a bizarre memory of one of the post wedding party, where they were having a whole goat stuffed lying on its back and all four legs up in the air 😃😆 and in some parties its like hanging the stuffed goat on their 4 legs. Pity on those goats.

Now coming to Stuffed Chicken (Kozhi Nirachadh), my husband is a great fan of this. The maximum rate he gives to everyone related to food is "Yeah its OK!!" And if he asked us to make it again means, we have won the match. And for this recipe he had asked me many times to make it whenever we have any special guests. Over to the Recipe.

Ingredients:
Chicken -1200g

To Marinade the Chicken:
Kashimiri Chilli Powder - 3 Tbsp
Turmeric Powder - 1 tsp
Lime Juice - 1 tbsp
Vinegar - 1 tbsp
Salt as required.

Ingredients for Egg Stuffing:
Eggs - 2 (Boiled and make shallow slits)
Onions - 2 (medium to big size, sliced thinly)
Ginger Garlic Paste - 1/Tbsp each
Green Chillies - 2
Kashmiri Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Curry Leaves
Cashew Nuts - 1 handful (Optional)
Raisins - 1 tbsp
Salt to taste

Ingredients for the gravy:
Onions - 4
Tomatoes - 2 Big
Ginger Garlic Paste - 1 tbsp each
Green Chillies - 2 to 3
Kashmiri Chilli Powder - 1 tbsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 2 tsp
Fennel Seed Powder - 1tsp
Garam Masala - 1/2 tsp
Oil - 5tbsp
Water - 1/4 cup (if need more gravy, add more)
Curry Leaves
Coriander Leaves

1. Clean the Chicken, make shallow incisions. Marinate the chicken with all the ingredients under marinade. Cover with a cling film and place it in the refrigerator for a minimum of two hours or overnight. (I keeps overnight)

2. Prepare the egg stuffing

Heat Oil in a pan and saute the cashews and raisins, keep aside. In the same pan, add the sliced onion, saute till golden brown, add ginger garlic paste, green chillies, curry leaves and saute well. Add all spice powders and saute. Add eggs, cashews and raisins and mix well.

3. Stuff the chicken with the egg mix. Insert egg first and then the remaining onion masala. Tie the legs and hands of Chicken with a twine.

4. Heat oil in a large pan and shallow fry chicken in medium heat until all sides are lightly browns (10-15 minutes). Remove the chicken and keep aside.

5. Prepare the gravy In the same pan add sliced onions & saute till golden brown, add ginger garlic paste, green chillies, curry leaves, and saute well till raw smell disappears. Add tomatoes and saute well. Once tomatoes are mashed up well add the spice powders and saute. Add water. Add Coriander leaves and mix well.

6. Now place the chicken in the gravy, cover the lid and cook in medium flame. Make sure to flip the chicken every then and now and let all the sides of the chicken cook well.

Note :

1. For Best Result, Marinated the Chicken overnight. 
2. If you don want much gravy (if you need in dry form), reduce the water quantity adding to the gravy. 
3. Step 4. Shallow frying the chicken can be made as an option, instead, you can even put the chicken as such directly to the prepared gravy. But shallow frying makes it more tastier.