Malabar Roast Chicken
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Serves: 4
INGREDIENTS
1 whole small chicken (approximately 1kg/36 oz)
Marinade:
Juice of half of lemon
1 tsp ground turmeric
2 tbsp red chili powder
Salt to taste
Stuffing:
1 egg, hard-boiled, shells removed
1 tbsp oil
1 tbsp raisins
1 sprig curry leaves
1 large onion, sliced
1 green chile, sliced
1 tbsp minced ginger
1 tbsp minced garlic
½ tsp ground turmeric
2 tsp ground coriander
1 tsp red chili powder
Salt to taste
Fry Chicken:
2 tbsp oil
Gravy:
3 large onions, sliced
1 sprig of curry leaves
1 green chile, slit
1 tsp ground turmeric
1 tsp ground fennel
2 tsp ground coriander
1 tsp garam masala
2 medium tomatoes, chopped
Salt to taste
INSTRUCTIONS
Rinse chicken under cold running water. Pat dry with a paper towel. Score thighs and legs. Set aside.
Marinate Chicken:
Combine together lemon juice, ground turmeric and red chilli powder in a small bowl. Season with salt.
Rub the marinade onto the chicken. Cover and refrigerate overnight.
Stuffing:
Heat oil in a frying pan over medium-high heat. Add raisins, and fry until plump. Set aside.
Add curry leaves to the same oil, and sauté for few seconds. Add onions, and sauté, stirring occasionally, for 2-3 minutes or until browned. Add green chile and sauté for 1 minute. Stir in minced ginger and garlic. Saute for a minute or until aromatic. Stir in ground turmeric, ground coriander and red chili powder. Saute, stirring, for 2 minutes. Stir in raisins. Season with salt. Add egg, and stir until it’s coated with the masala. Remove from heat. Set aside.
To stuff chicken, place the egg inside the cavity first followed by the stuffing mixture. Use a kitchen string to tie the legs together. Tie the arms together. Set aside.
When you’re ready to bake the chicken, preheat oven to 180C/350F.
Fry Chicken:
Heat oil in a large wok or frying pan. Place chicken in the pan. When one side is browned, flip over to brown the other side. (This will take approximately 5 mins on each side). Set aside.
Gravy:
To the same oil, add onions and curry leaves. Saute, stirring occasionally, for 2-3 minutes or until browned. Add green chile and sauté for 1 minute. Add ground turmeric, ground fennel, ground coriander and garam masala, and sauté for 1 minute. Season with salt. Stir in tomatoes and coriander leaves. Saute for 2 minutes or until it starts to break down. Add a little water to make a thick gravy.
Bake Chicken:
Line a baking tray with baking / parchment paper. Spread half of the gravy in tray. Place chicken in the tray breast side down. Bake for 2 hours. After an hour, pour the rest of the gravy on chicken and bake again.
Serve with your favorite paratha, naan or rice.
From nishkitchen.com