Kozhi Nirachathu / Stuffed Chicken With Gravy

                 The theme for this month’s Muslim Food Blogger’s Challenge is “Cooking from the Scrapbook“. This is the 4th challenge and Alhamdulillah I am enjoying the participation and eagerly waiting for the future challenges… Thanks to Rafeeda for hosting such exciting challenges…
                Along with many handwritten recipe diaries, I have a collection of cut-out  recipes from old vanitha and other magazines which are filed in folders. And today’s recipe is adapted from the vanitha magazine…..


1 kg whole chicken, cleaned

For Marination:

1 tsp kashmiri chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala
salt to taste

For Stuffing:

3-4 tbsp chana dal/ kadalaparippu, cooked
1-2 eggs, boiled
1 onion, sliced
1 tbsp ginger paste
1 tbsp garlic paste
2 green chillies, crushed
2 tbsp coriander leaves, chopped
1 tbsp mint leaves, chopped
1/4 tsp chilli powder
1/4 tsp coriander powder
1/4 tsp garam masala
1/4 tsp turmeric powder
salt to taste
2 tbsp oil

For Masala Gravy:

3 sliced onions
1 tbsp ginger, crushed
1 tbsp garlic, crushed
2 green chillies, crushed
1 tomato, chopped
2 tsp kashmiri chilli powder
2 tsp coriander powder
1 tsp turmeric powder
1/2 tsp garam masala
few mint leaves
few coriander leaves
salt to taste
3 tbsp oil
1/4 cup grated coconut
1 tsp fennel seeds
4 dry red chillies


  1. Clean the whole chicken both inside and outside and make slits over the thicker parts of the chicken.
  2. In a bowl, add chilli powder, turmeric powder, garam masala and salt and make a thick paste adding little water.
  3. Apply this paste all over the chicken both inside and outside and keep it aside.
  4. To prepare the stuffing, heat 2 tbsp oil in a pan and add sliced onion and saute well adding little salt.
  5. Add ginger paste, garlic paste and crushed green chillies and saute well.
  6. Add chilli powder, coriander powder, turmeric powder and garam masala and mix well.
  7. Add coriander leaves and mint leaves and mix well.
  8. Add cooked chana dal to this and mix well for a minute.
  9. Then add boiled eggs and mix well. Switch off the flame and transfer this stuffing to a plate.
  10. Stuff the chicken with this filling- first insert the egg into the cavity and then the filling , taking care not to over stuff. Then tie the chicken’s legs and the wings properly using a kitchen twine.
  11. In a large pan, heat 2 tbsp oil and add crushed ginger, garlic and green chillies and saute for a minute.
  12. Add sliced onions and saute well adding little salt.
  13. Add chilli powder, coriander powder, turmeric powder and garam masala and saute well till the raw smell disappears.
  14. Add chopped tomato and saute well till soft.
  15. Add 1/4 cup boiling water to this and mix well.
  16. Now place the stuffed chicken into this masala and cover the chicken with the masala. 
  17. Cover and cook at low flame for about 20 minutes. Then open the lid, turn over the chicken and cook covered for 10 minutes.
  18. In the meantime, heat 1 tbsp oil in a pan and roast grated coconut, fennel seeds and dry red chillies together till golden brown. Then grind it to a paste and adding 2 tbsp water.
  19. Add this paste to the cooked chicken, mix well and boil for 3-4 minutes at high flame.
  20. Switch off the flame and transfer carefully to a serving plate and top it with masala.. Garnish with coriander leaves and serve..

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  1. I think Vanitha is universal for every Malayalee women, alle? They are our first cook masters… 😀 I had made the nirachathu a couple of months ago. Despite the work, just love the end result and the way it gets cleaned up during meal time… kandittu kothiyaayittu vayya…

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