KOZHI NIRACHATH(STUFFED CHICKEN)

Ingredients :-
For marination;

Whole Chicken – 1 small
Lemon - 1/2
Red Chilly powder – 1 tbsp
Turmeric powder – 2tsp
Salt – to taste
For Stuffing ;
Egg – 2nos
Onion sliced – 1 big
Green chillies slit - 6 nos
Curry leaves – 1 tbsp
Ginger-Garlic paste – 1 tbsp
Red chilly powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Coriander powder – 1 tsp
Garam masala powder – 1/2 tsp
Coriander leaves chopped – 2tbsp
salt – to taste
Oil – as needed
Kitchen twine (for tying the chicken’s hands and legs)
For the gravy :
Onions sliced – 2 big
Green chillies chopped - 3 – 4
Tomatoes sliced thin – 2 medium ones
Ginger garlic paste – 2 tsp
Red chilly powder – 1 tsp
Coriander powder – 1/2 tsp
Aniseeds(Perumjeerakam) – 1 tsp
Garam Masala -1/2 tsp

Method :-
Marinating :
Skin the chicken and clean it thoroughly.Make tiny slits on the chicken both inside and outside, for the masala to penetrate well.Now apply a dash of lemon juice all over the chicken, to remove any unwanted smell.Rinse again in cold water and keep it aside.Prepare a marinade using red chilly powder,turmeric powder and salt adding necessary water to make a smooth paste.Apply the paste all over the chicken both inside and outside.Keep aside for 2 hours .
Boil the eggs till it is fully cooked add a little salt in the water,this will somewhat prevent sticking of the eggs to the shells.When the eggs are done ,immediately transfer the eggs into a bowl of cold water and allow it to cool.When it is cold peel off the shell and reserve.
Preparing Stuffing :
Heat oil in a pan and saute onions,curry leaves,green chillies and ginger-garlic paste until onion turns translucent.Add the spice powders (for stuffing) and fry it in medium heat for 2 -3 mts or until everything is blended together.Add salt and the rest of the ingredients for stuffing and mix together.Finally add the boiled egg and fry for few more minutes.Switch off the heat and keep this aside.

Filling the stuffing into the chicken :

First put the masala into the cavity and then the eggs,be careful not to overstuff.Now using a kitchen twine tie together chickens legs first ,and then the hands.

Preheat the oven to 400 F.

Frying the chicken :

Heat a big pan,big enough to fit the chicken and add 1/4 cup of oil into it..Place the chicken gently into the pan .
Fry the chicken,until all the four sides are lightly browned,and not fully fried.You have to turn the chicken as and when needed.
Drain the chicken and keep it aside.
Arrange the chicken in the middle of a baking dish with breast side down.
Drizzle a little left over oil from the frying on to the chicken ,cover it and bake for 30 mts.(You may need to turn the chicken in between to ensure proper cooking on all the sides.)

Preparing the gravy :

Grind aniseed into a fine powder and mix together with the r spice powders(for the gravy).Now to the same pan in which the chicken is fried(add more oil if needed),add onions,curry leaves,coriander powder and chillies and saute them until onion starts to turn brown.Add ginger-garlic paste ,stir well,thrown in tomatoes and fry in a medium heat until everything is blended well.Add the spice powders and fry them until it starts to spread a nice aroma.Add the coriander leaves and salt and mix together.

Adding gravy into the chicken :

When the initial baking is done,take it out and pour the gray all over the chicken such that it is fully covered in the sauce.
Final baking :
Bake the chicken for 45 more minutes uncovered,checking in between.When the chicken is well done and the onions are fully caramelised,take it out of the oven,cool ,remove the twine and serve with porota,chappathi pathiri or anything else .
(Note :- You can also prepare this dish dry,without adding gravy.Also if you dont have an oven,try preparing it in the wok itself either dry or with gravy.)