Enchanting Flavors: Kozhi Nirachath /Spicy Egg Stuffed Roast Chicken

Ingredients

1 medium size whole chicken, cleaned and skinned

For marinating the chicken

2 tbs red chilli powder
1 tsp kashmiri chilli powder
1 tsp turmeric powder
3 tsp lemon juice
1 tsp oil
salt to taste
water as required

For stuffing

2 boiled eggs
1 medium size onion, thinly sliced
3 green chillies, finely chopped
2 large garlic pods, skinned
1/2 inch ginger, finely chopped
1/2 tsp chilli powder
1/2 tsp kashmiri chilli powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp garam masala
a twig of curry leaves
a handful of coriander leaves, chopped
salt to taste
1 tbsp coconut oil

For shallow frying the chicken

1/4 cup coconut oil

For Baking the chicken

1 medium onion, sliced

For the gravy

1 large onion, thinly sliced
1 tomato, sliced
4 green chillies, chopped
1 tsp fennel seed
1 tsp ginger , chopped
1 tsp garlic , chopped
1 tsp chilli powder
1 tsp kashmiri chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp garam masala
salt to taste
a twig of curry leaves
1 tbsp coconut oil remaining after frying the chicken

Preparation

For marinating the chicken

1. Clean the whole chicken thoroughly with water and lemon juice and pat dry.

2. Make a smooth paste with all the ingredients specified in the "for marinating the chicken" section.

3. Apply this paste all over the chicken both inside and outside and refrigerate it overnight or at least 4 hrs.

For Stuffing

1. Boil the eggs and keep aside.

2. Heat oil in a pan or kadai. Add the sliced onion along with the chopped green chillies, garlic cloves ,chopped ginger and curry leaves. Saute until the onions are light brown in color.

3. Now add chilli powder, kashmiri chilli powder, coriander powder, turmeric powder , garam masala and salt. Mix everything together and fry for 3 to 4 minutes.

4. Add the boiled eggs to this masala and fry for another 2 minutes.

5. Finally add the chopped coriander leaves to this, mix well and turn off the heat. Allow the masala to cool down.

6. Stuff this masala inside the chicken.
First put the eggs inside, then the masala.Using kitchen twine tie the chicken legs first and then the wings. (Do not stuff heavily ).

For shallow frying the chicken

1. Heat oil in a large pan. Place the stuffed chicken carefully in the pan and fry until all the four sides are light brown in color. (You need to turn the chicken carefully as needed and no need to fry fully).

2. Drain the chicken and keep it aside.

For baking the chicken (Initial Stage)

1. Preheat the oven in 350 F.

2. Make a bed using sliced onion in the baking dish and place the chicken on that facing the breast side down.

3. Drizzle some oil (used for frying the chicken) on the chicken

4. Cover the baking dish with an aluminium foil and bake it for 40 minutes.

Meantime you need to prepare the gravy, which has to be poured on the half baked chicken.

For the gravy

1. Heat oil in a pan . Add the sliced onion to this and saute for a minutes.

2. Add chopped ginger, garlic ,green chillies and curry leaves to this and saute for another 2 minutes.

3. Then add the sliced tomato.

4. Once the tomato is soft, add chilli powder, kashmiri chilli powder, coriander powder, turmeric powder and garam masala along with salt and fry for 3 minutes in medium flame.

5. Grind the fennel seeds to fine powder and add it to this gravy and mix well. Fry for another 2 minutes and turn off the heat.

For baking the chicken (Final Stage)