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Kozhi Nirachathu

by Nazreen Ebthisam
written by Nazreen Ebthisam 6.1K views
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Kozhi Nirachathu

Kozhi Nirachathu is a traditional and flavorful Malabar dish from Kerala, South India. I marinate and stuff a whole chicken before cooking it to perfection. This dish is often the centerpiece at special occasions, festivals, or family gatherings. It pairs well with Indian breads like parotta and roti, or with rice dishes such as biryani.
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Kozhi Nirachathu

Serves: 3 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • Chicken - 1 Kg (whole, de-skinned and seared)

TO MARINATE:-

  • Ginger Garlic Green Chilli Paste - 2 tbsp
  • Kashmiri Chilli Powder - 2 tsp or more
  • Turmeric Powder - 1/2 tsp
  • Pepper Powder - 1 tsp
  • Garam Masala Powder - 1 tsp
  • Coriander Powder - 1 1/2 tsp
  • Lemon Juice - 3 tbsp
  • Salt

FOR STUFFING:-

  • Boiled Eggs - 2
  • Onion - 2 (big, thinly sliced)
  • Ginger Garlic Green Chilli Paste - 1 tbsp
  • Tomato - 2 (chopped)
  • Turmeric Powder - 1/4 tsp
  • Kashmiri Chilli Powder - 1 tsp
  • Coriander Powder - 3/4 tsp
  • Garam Masala Powder - 3/4 tsp
  • Fennel Powder - 1 1/2 tsp
  • Curry Masala Powder - 1 tsp
  • Coriander Leaves
  • Coconut Oil

Instructions

  1. Marinate the chicken with the ingredients mentioned under "To Marinate" adding a little water to the spices making it a paste. Keep the chicken refrigerated for 2 hours or over night.
  2. Heat oil, saute ginger-garlic-green chilli paste for a minute, add onion and saute till color changes and 3/4th cooked. Add tomato and cook till mushy.
  3. Add spice powders and mix well. Add salt and mix further. Add coriander leaves and mix. The stuffing is ready.
  4. Now, stuff the prepared onion roast to the chicken followed by the boiled eggs at the end. Close the opening of the chicken using toothpicks and tie the legs.
  5. Heat a non-stick pan and place the chicken carefully into it, adding 1/4 cup of water to the chicken, cover and cook for 20 minutes on low flame, flipping the chicken on all sides to cook it thoroughly. Once the chicken is 3/4 cooked, remove the chicken carefully and reserve the stock.
  6. In the same pan, heat little oil and add the remaining onion roast and saute for 2 minutes. Now, add 1 cup of hot water to the chicken stock and mix well, adding it to the roast and mixing well for about a minute.
  7. Add the cooked chicken to the gravy and cover the chicken with it carefully. Cook the chicken for another 15 to 20 minutes, turning on all sides, every 5 minutes until the chicken is cooked thoroughly. Garnish with coriander leaves and serve hot.