Stuffed Chicken - Malabar Muslim Special
Kozhi Nirachathu
Ingredients
2 tsp chilli powder
1 tsp turmeric powder
1/2 tsp fennel seeds powder
1/2 tsp garam masala powder
1/2 tsp black pepper powder
1 tbsp veg oil
Salt to taste
1.5 kg chicken
2 onions (chopped)
2 tomatoes (chopped)
1 green chilli
3 cloves of garlic
A piece of ginger
1 tsp red chilli powder
6 hard boiled quail eggs
2 cups cooked channa dal
2 tsp coriander powder
1 tsp fennel seed powder
1/2 tsp garam masala
Chopped coriander leaves (optional)
Salt to taste
Oil for frying
Method
Remove the deposits of fat from the chicken's cavity.
Remove the skin using a sharp knife.
Mix all the ingredients with some veg oil.
Then marinate it with the chicken & keep in the refrigerator for a fortnight.
Filling
Soak channa dal overnight & pressure cook.
If you are using canned, drain the water & keep aside.
Heat oil & fry onions till light golden brown.
Add ginger -chilli paste & fry again.
Then add coriander powder, turmeric powder & salt.
Stir for a while & then add chopped tomatoes.
Add some water & cook it .
If done, add cooked channa daal & quail eggs .
Simmer & cook for another 5 mn.
Garnish with coriander leaves & garam masala.
Fill the marinated chicken's cavity with the prepared stuffing.
Roasting
Preheat oven to 240°.
Place them on a greased baking tray.
Roast the bird so that the breast-side is up.
Reduce the heat to 200 °C & bake for 1h.
Sccop up the juices with a spoon & drizzle over the chicken while it is roasting.
Prepare the serving plate, with the remaining beans masala.
Place the the roasted chicken over it & bake for another 5 mn.
Ur Roasted Chicken is ready to serve.
Courtesy to Reza Mahammad & Faiza , Ayesha Manzil, Tellicherry.
Faiza prepared it in a casserole - a traditional Malabar Muslim way.
For my convenience I baked it.