Kerala
Kozhi nirachathu
A whole chicken stuffed with masala and boiled eggs. Malabar's idea of a showstopper.
120 minTime
49 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original604kcal
49 gprotein
3 gfibre
120minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Prick the whole chicken all over with a fork and make a few slashes on the thighs and breast. Rub inside and out with half the chilli powder, the turmeric, lemon juice, salt and half the ginger garlic paste. Marinate 30 minutes.
- 2Fry the cashews and raisins in a little coconut oil and lift out. In the same oil, fry the onions with green chilli and curry leaves until golden.
- 3Add the remaining ginger garlic paste, chilli powder, tomato and garam masala. Cook until thick and dry. Stir in the cashews, raisins and coriander.
- 4Stuff the cavity with half the masala and the boiled eggs. Close the opening with toothpicks or tie with kitchen string, and tie the legs together.
- 5Heat the rest of the coconut oil in a heavy, wide pot. Brown the chicken on all sides, then add the water, cover tightly and cook on low, turning every 10 minutes.
- 6Check the thickest part of the thigh: the juices must run clear with no pink near the bone. A thermometer should read 75 C inside the thigh and the stuffing.
- 7Uncover, add the remaining masala and ghee, and roll the chicken in it on medium heat until coated and dry. Rest 10 minutes, then carve with the eggs.
Serve it like this
Place the whole bird on a platter, cut open to show the eggs, surrounded by the remaining masala, with pathiri or ghee rice.