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Kozhi Nirachathu

Nov-19-2015
Fajeeda Ashik
0 minutes
Prep Time
50 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Kozhi Nirachathu RECIPE

This is a famous malabar dish.This is little time consuming dish but a real tasty dish.This can be served with chapathis or ghee rice.My version is not a baked one.I cooked the chicken in three stages.To make sure the chicken is totally cooked inside I did this way. Read more: http://fajishotpot.blogspot.com/2013/08/kozhi-nirachathu.html#ixzz3rvuUTHo0

Recipe Tags

  • Non-veg
  • Festive
  • Kerala
  • Main Dish

Ingredients Serving: 4

  1. For marinating and frying:
  2. 1 kg chicken
  3. 1 tsp chilly powder
  4. 1/2 tsp Turmeric powder
  5. Coconut oil
  6. Salt as per taste
  7. For Gravy:
  8. 3 Large Onions
  9. 1 Large Tomato
  10. 6 Large cloves Garlic
  11. 1 Medium piece Ginger
  12. 2 to 3 Green chillies
  13. 1/2 tsp Turmeric powder
  14. 2 tsp Coriander powder
  15. 2 tsp Kashmiri chilly powder
  16. 1/2 to 1 tsp Fennel seeds powder
  17. Coriander leaves
  18. Curry Leaves
  19. 1/2 cup Water
  20. Salt as per taste
  21. Coconut oil as required
  22. For Filling:
  23. 2 Hard boiled eggs
  24. 1 Onion
  25. 1/2 Tomato
  26. 1/4 tsp Turmeric powder
  27. 1/2 tsp Red chilly powder
  28. Salt as per taste
  29. Coconut oil as required
  30. For Tempering:
  31. 5 to 6 Big Shallots
  32. 1/2 tsp Broken Cashewnuts
  33. 1/2 tsp Raisins
  34. 1 1/2 tsp Ghee

Instructions

  1. Cook the Chicken:
  2. Clean the chicken well and just apply a 1/4 tsp turmeric powder and salt. Cook this chicken in a pot with a closed lid in little water for 15 to 20 minutes. After cooking let it cool for sometime. Then apply the ingredients below marinating
  3. Egg Filling:
  4. Heat oil in a pan and saute the sliced onions. When the onions are transparent, add the powders. Now add the tomatoes and mix well. Add the salt.
  5. Now when the masala is soft add the boiled egg and mix well. Keep this aside.
  6. Gravy:
  7. Heat oil in a pan and saute the sliced onions and curry leaves. When the onions are transparent, add the ginger garlic paste and green chilies. Add the spice powders and salt. Kashmiri chilli powder gives a very good colour to the gravy.
  8. When the raw smell goes, add the chopped tomatoes. When the tomatoes are soft, add some water and close the lid of the pan and cook the gravy for some time and add some coriander leaves. Turn off the flame and keep it aside.
  9. Stuffing and Frying:
  10. In a large pan, heat 1/2 cup coconut oil. Stuff the 2 eggs along with the masala inside the chicken. Fry the marinated and stuffed chicken till golden brown all the sides.
  11. Mixing:
  12. Now add this fried chicken and little from the fried oil to the prepared gravy. Mix well and cook the chicken for 10 to 15 minutes in the gravy with the lid closed. If the gravy is too thick you can add some more water.
  13. Tempering:
  14. In a frying pan heat some ghee. Add the chopped shallots. When it is browned, add the cashew nut and raisins. When everything is roasted add curry leaves and pour this over the chicken. Garnish with coriander leaves.
  15. Enjoy this with chapattis or ghee rice!!

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