Ingredients:
For Marinating: Whole Chicken – 1 small Lemon – 1/2 Red Chilly powder – 3 to 4 tsp Turmeric powder – 2tsp Salt – to taste
For Stuffing: Boiled Egg – 2 nos Onion half sliced – 1 big Green chillies slit- 3 or 4 (option) Curry leaves – a sprig Ginger-Garlic paste – 1 tsp Red chilly powder – 1/4 tsp Turmeric powder – 1/4 tsp Coriander powder – 1 tsp Garam masala powder – 1/2 tsp Chicken masala - 1 tsp Mutton masala - 1 tsp Turkey stuffing mix - 1 small cup or Roasted bread cubes - 15 nos, Italian herbs - 1 tsp sambar powder - 1 tsp Coriander leaves chopped – 1/2 cup Cashew nuts chopped – 1 tsp Raisins chopped – 1 tsp salt – to taste Oil – as needed Kitchen twine (for tying the chicken’s hands and legs)
For the gravy: Onions half sliced – 2 big Green chillies chopped- 3 – 4 (option) Tomatoes chopped – 2 nos Ginger garlic paste – 2 tsp Aniseeds(Perumjeerakam) – 1 tsp Red chilly powder – 1 tsp Coriander powder – 1/2 tsp Garam Masala - 1/2 tsp Chicken Masala – 1 tsp Mutton masala - 1 tsp Salt – to taste Oil – as needed
Method:
Marinating: * Clean the chicken 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.Cover it well and refrigerate it overnight or for atleast 2 hrs.
Preparing Stuffing & filling: * 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. * Springle some water into bread cubes to wet. * Add salt and the rest of the ingredients for stuffing and mix together.Finally add the boiled egg (sliced half),and fry for few more minutes.Switch off the heat and keep this aside. * First push the eggs into the cavity and then the onions,be careful not to overstuff.Now using a kitchen twine tie together chickens legs first ,and then the hands.
Cooking Method: * Heat a big nonstick pan,big enough to fit the chicken and add oil into it.You may need 1/4 cup of oil for 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. * Arrange the chicken in the middle of a baking dish with breast side down.If you’re using veggies or bread cubes add those around the chicken. * Drizzle a little left over oil from the frying on to the chicken ,cover it and bake for 30 mts.(May need to turn the chicken in between to ensure proper cooking on all the sides.Also stir the veggies to prevent sticking to the bottom.)
Preparing the gravy: * Heat the same pan in which the chicken is fried(add more oil if needed). * Once oil ready add aniseeds,onions,curry leaves and chillies and saute them until onion starts to turn brown.Add ginger-garlic paste ,stir well. * Now add chopped 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 salt and mix together. * Add little water and let it cook for 3 mins.
Final baking: * 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. * 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 carve.
-நன்றி மைதிலி தியாகு , USA
-நன்றி மைதிலி தியாகு , USA
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