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Main Course

Kozhi Nirachu Porichathu

Slow-roasted in coconut oil with a generous hand of spices, this chicken fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.

Ingredientsfor 4 servings

1 nos Whole chicken
3 nos Onion — sliced
1/2 kg Tomato — chopped
4 nos Green chillies — chopped
1 tsp Garam masala
1 tsp Turmeric powder
1 tbsp Coriander powder
1 tbsp Chilly powder
Coriander leaves — chopped
1 tbsp Chicken masala/egg masala
Salt, to taste
2 nos Eggs boiled) optiona
1 tbsp Chilly powder
1 tsp Turmeric powder
Salt, to taste
2 tbsp Lime juice
1 tbsp Butter

Preparation

Step 1
For preparing kozhi nirachu porichathu, first mix together all the ingredients for marinade.
Step 2
Make slits on cleaned chicken.
Step 3
Rub the marinade well.
Step 4
Cover and set aside for 2 hrs in refrigerator.
Step 5
Meanwhile, Heat the oil in a pan.
Step 6
Add onion, green chillies and ginger-garlic paste. Fry well.
Step 7
Add garam masla, turmeric, coriander and chilly powder and salt.
Step 8
Do not over fry the onions. Add egg masala and fry again.
Step 9
Add little water and make the gravy semi thick.
Step 10
Fill the masala along with egg inside the chicken and tie it with kitchen twin.
Step 11
Heat the oil in another pan and fry chicken in low flame.
Step 12
Turn all sides well and fry it.
Step 13
Or.
Step 14
Roast it in oven for 30 minutes at 300 degrees. Kozhi nirachu porichathu is ready.

Tip

The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.

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Main Course

Kozhi Nirachu Porichathu

Slow-roasted in coconut oil with a generous hand of spices, this chicken fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.

Ingredientsfor 4 servings

1 nos Whole chicken
3 nos Onion — sliced
1/2 kg Tomato — chopped
4 nos Green chillies — chopped
1 tsp Garam masala
1 tsp Turmeric powder
1 tbsp Coriander powder
1 tbsp Chilly powder
Coriander leaves — chopped
1 tbsp Chicken masala/egg masala
Salt, to taste
2 nos Eggs boiled) optiona
1 tbsp Chilly powder
1 tsp Turmeric powder
Salt, to taste
2 tbsp Lime juice
1 tbsp Butter

Preparation

Step 1
For preparing kozhi nirachu porichathu, first mix together all the ingredients for marinade.
Step 2
Make slits on cleaned chicken.
Step 3
Rub the marinade well.
Step 4
Cover and set aside for 2 hrs in refrigerator.
Step 5
Meanwhile, Heat the oil in a pan.
Step 6
Add onion, green chillies and ginger-garlic paste. Fry well.
Step 7
Add garam masla, turmeric, coriander and chilly powder and salt.
Step 8
Do not over fry the onions. Add egg masala and fry again.
Step 9
Add little water and make the gravy semi thick.
Step 10
Fill the masala along with egg inside the chicken and tie it with kitchen twin.
Step 11
Heat the oil in another pan and fry chicken in low flame.
Step 12
Turn all sides well and fry it.
Step 13
Or.
Step 14
Roast it in oven for 30 minutes at 300 degrees. Kozhi nirachu porichathu is ready.