Kerala style Stuffed Chicken, Kozhi Nirachathu, Malabar style stuffed Chicken

Initial Preparation:

1. Remove the chicken skin. Clean and wash the chicken thoroughly. Pat dry with paper towel.
2. Make some deep slits on the breast and drumstick parts.
3. Prepare a marinade using the items mentioned under 'For marination' by adding 1 tablespoon of water and make a fine paste.
4. Apply the marinade all over the chicken both inside and outside. Cover and refrigerate for at-least 5 hrs.

Filling Masala Preparation & Stuffing the Chicken:

1. Take out the marinated chicken from the refrigerator and keep it in room temperature for 20 minutes.
2. Heat oil in a pan, add in the sliced onions, chopped green chillies, ginger-garlic paste, curry leaves and saute until the onions turns translucent.
3. Add in the sliced tomatoes and saute until the tomatoes are mashed well.
4. Add in the chilli powder, coriander powder, turmeric powder, garam masala powder and fry for 2-3 minutes on medium heat.
5. Add ¼ cup of water and combine well.
6. Now add in the coriander leaves, cashew nuts, raisins, salt and saute until the gravy becomes dry.
7. Then add in the hard boiled eggs and mix well. Remove from heat and allow to cool.
8. Then fill the prepared filling masala into the chicken cavity, by pushing the eggs first and then the masala.
9. Do not over-stuff. We can use the leftover masala in the final gravy.
10. Now using a kitchen twine, tie together the chicken legs tightly and then the ​chicken wings.

Frying and Baking the Stuffed Chicken:

1. Preheat the oven to 400°F.
2. Heat ½ - ¾ cup vegetable oil in a heavy bottomed wide pan, carefully place the stuffed chicken into the pan.
3. Shallow fry the chicken until all the four sides are slightly browned. You have to turn the chicken as and when needed.
4. ​Take the chicken ​from oil ​ and arrange it in the middle of a baking dish with breast side down.
5. Arrange the cut vegetables around the chicken(if using).
6. Drizzle 1-2 tablespoons of oil ​​(use the same oil used for frying)​​ ​​over the chicken. Cover the baking pan with an aluminium foil and bake for 40 minutes.
7. Carefully flip the chicken in between (after first 20 minutes) to ensure proper cooking. Stir the cut vegetables, to prevent sticking in the bottom of baking pan.

Gravy Preparation & Final Baking:

1. Heat oil in a pan, add in the sliced onions, chopped green chillies, ginger-garlic paste, curry leaves and saute until the onion becomes translucent.
2. Add in the sliced tomatoes and saute until the tomatoes are mashed well.
3. Add in the chilli powder, coriander powder, turmeric powder, aniseed powder, garam masala powder and fry for 2-3 minutes on medium heat.
4. Add salt, coriander leaves and combine well. You can add the leftover filling masala at this stage and combine well(If any). Remove from heat and set aside.
5. Once you finished with the first 40 minutes of baking, take out the baking tray from oven.
6. Remove the foil and distribute the gravy all over the chicken.
7. Bake the chicken uncovered for 40-50 minutes. Baking time may vary, depending on the size of the chicken and the oven model. So checking now and then after the first 40 minutes.
8. When the chicken is well cooked and the onions are fully caramelized, take it out of the oven.
9. Remove the twine and serve hot with pulao, jeera rice, rotis etc and raita on side.