AuthorChef Soju PhilipKozhi Nirachathu- Malabar style stuffed whole chicken. As name says this is a dish made with whole chicken stuffed with boiled egg, dry fruits and masala and cooked in a onion tomato gravy to perfection is a treat to eyes. Kozhi Nirachathu is a typical and celebrated dish of North Kerala region were the Muslim community dominates. It is a very special delicacy in the Puyyapla virunnu- Bridegroom treat and for special festive ocassions such as Id and Ramadan.
I was grateful to attend a special dinner hosted by one of the oldest family in Malabar and the treat which offered was awesome and something unbelievable. A dining table full of various dishes, from different types of drinks, starters, rice preparations, meat dishes and not least an array of traditional sweets, the feast was an experience to me which I cherished for ever.
In that I noticed a unique dish that the whole chicken stuffed and cooked and served in a well decorated platter, that something yet to explore. The chicken was perfectly cooked with the spices and the stuffing was with boiled eggs, dry fruits, some onion tomato masala which was exotic and one thing to note. The combination of the tastes- sweet, spicy, umami and flavors which made this dish outstanding. It need precise and well expertise to make this dish perfect and the house hold ladies of Malabar take pleasure to prepare these labor intense dishes to please their new bridegroom and relatives and also to surprise anyone in the dining table.
Clean the chicken, remove the skin, wash and make some slits on the breast and leg part.
Mix together ginger garlic paste,lemon juice, salt, turmeric, chilli powder and one tbsp of coconut oil and marinate the chicken with this masala and keep refrigerated for one hour.
Peel the onions for stuffing and slice it. Chop the tomatoes and green chilly. Peel and chop the ginger and garlic.
For the gravy, Peel and slice the onions, chop the tomatoes, peel and chop the ginger and garlic, slit the green chillies and keep aside.
For the stuffing-
Hard boil the eggs for 10 minutes, remove drain, cool and shell it.
Heat oil, fry the cashew and raisins and remove. keep aside.
In the same oil, splutter curry leaves, fry the ginger and garlic, add the onions and green chilly and fry till golden brown in color.
Add all dry spices, saute for a while and add the chopped tomato. Add salt. Fry well till all the masala combined well and tomatoes were mashed up. Return the dry fruits and boiled eggs to the masala, and stir fry for a while. Add chopped coriander and remove from the fire and keep aside
Stuff the prepared masala into the cavity of the chicken tightly and tie it with a twain string.
Heat oil in a pan and fry the chicken on all sides till brown in color, remove and keep.
For the gravy-
Heat oil in a pot, fry the curry leaves, ginger, garlic and green chilli. add sliced onions and fry till golden brown in color. Add all the dry spices , fry for a while and add chopped tomatoes, cook on a slow flame. Add half cup of water and salt. simmer it.
Place the chicken in the gravy, cover with the masala, add chopped coriander, and cook on a slow fire with a lid on top for 30-45 minutes or until the chicken is done. You can also bake the chicken in a hot oven.
Stir the masala, make sure the masala is coated all over the chicken and chicken is cooked all the way. Remove from the fire, garnish with chopped coriander and dry fruits.
Serve hot.
Ingredients
Directions
Clean the chicken, remove the skin, wash and make some slits on the breast and leg part.
Mix together ginger garlic paste,lemon juice, salt, turmeric, chilli powder and one tbsp of coconut oil and marinate the chicken with this masala and keep refrigerated for one hour.
Peel the onions for stuffing and slice it. Chop the tomatoes and green chilly. Peel and chop the ginger and garlic.
For the gravy, Peel and slice the onions, chop the tomatoes, peel and chop the ginger and garlic, slit the green chillies and keep aside.
For the stuffing-
Hard boil the eggs for 10 minutes, remove drain, cool and shell it.
Heat oil, fry the cashew and raisins and remove. keep aside.
In the same oil, splutter curry leaves, fry the ginger and garlic, add the onions and green chilly and fry till golden brown in color.
Add all dry spices, saute for a while and add the chopped tomato. Add salt. Fry well till all the masala combined well and tomatoes were mashed up. Return the dry fruits and boiled eggs to the masala, and stir fry for a while. Add chopped coriander and remove from the fire and keep aside
Stuff the prepared masala into the cavity of the chicken tightly and tie it with a twain string.
Heat oil in a pan and fry the chicken on all sides till brown in color, remove and keep.
For the gravy-
Heat oil in a pot, fry the curry leaves, ginger, garlic and green chilli. add sliced onions and fry till golden brown in color. Add all the dry spices , fry for a while and add chopped tomatoes, cook on a slow flame. Add half cup of water and salt. simmer it.
Place the chicken in the gravy, cover with the masala, add chopped coriander, and cook on a slow fire with a lid on top for 30-45 minutes or until the chicken is done. You can also bake the chicken in a hot oven.
Stir the masala, make sure the masala is coated all over the chicken and chicken is cooked all the way. Remove from the fire, garnish with chopped coriander and dry fruits.
Serve hot.
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