Kozhi nirachathu (Malabar Roast Chicken) – The authentic recipe for the Indian version of roast chicken.
If you think whole roast dinners are an easier way to feed your family without much effort, chances are you’ll love this spicy twist on roast chicken. With a little preparation and planning ahead, this moist chicken roast will be ready to adorn your dinner table, and of course put a happy smile on everyone’s face.
When it comes to roast chicken, for me, the important thing is keeping it moist and tender. Well, this spicy Malabar stuffed chicken aka kozhi nirachathu will surely surprise you. Even though you’re removing the skin of the chicken, it’ll stay super moist. Awesome, right?
At the moment, I’m totally smitten with this roast chicken. It ticks all the boxes for a spicy, delicious, and moist chicken.
The stuffing includes hardboiled egg and spicy masala. The masala is a combination of few common spices mixed with onions. It’s also important to shallow fry the chicken before it goes into the oven.
The gravy for roast chicken is usually made with the sauce you get from the baked chicken. But, in this case, the gravy is made with spices and onions with a preparation method very similar to the stuffing. This gravy along with the stuffing and shallow frying keeps the chicken moist.
In order to make the cooking process easier to understand, I’ve also included a video all about how to marinate and stuff this kozhi nirachathu (Malabar roast chicken). Please check it out!
To make this roast chicken, you’ll need one whole chicken. Clean and pat dry chicken. You’ll also need to make few slits on the thighs and legs so the breast and leg will cook evenly.
To start with, make a paste using the ingredients for marinade. Rub the paste onto the chicken. Cover and marinate in the refrigerator overnight.
Next up, you’ll need to make the stuffing.
Heat oil and fry raisins. Set aside.
Add curry leaves. Fry again. Add onions and fry until browned. Now ginger and garlic goes in. Fry until aromatic.
Fry all the spices – turmeric, coriander and red chili powder.
Add the raisins back into the mixture. Mix well. Add the egg. Make sure it’s also coated well in the masala. This stuffing will be used to stuff chicken.
I haven’t included the pictures for stuffing. However, you can watch it in the above video.
Once the chicken is stuffed and the legs are tied, you can seal the chicken. Heat oil in a large pan and place chicken in it. Fry for 5 minutes on each side. Set aside.
Now start making the gravy. Into the same pan, add onions and curry leaves. fry until onions are browned. Add green chilis and fry again.
Now add the spices – turmeric, fennel, coriander and garam masala. Fry for a minute.
Add tomatoes and coriander leaves. Fry until tomatoes are mushy. Add a little water. Cook. Set aside.
The final step is baking chicken. Preheat your oven to 180ºC.
Spread half of gravy in the baking tray. Place chicken on top. Transfer to oven. You’ll need to bake this for 2 hours. After the first hour, add the rest of the gravy to the chicken. Bake again.
Kozhi nirachathu (Malabar roast chicken) is ready. Enjoy!!
More Chicken recipes:
- Tawa Chicken
- Butter Chicken
- Chettinad Pepper Chicken Roast
- Malabar Chicken Curry
- Kashmiri Chicken Curry
- Chicken Ghee Roast
- Chicken Curry -Restaurant Style
- Chicken Korma
- Chicken Vindaloo
- Chicken Tikka Masala
- Chicken Jalfrezi
- Capsicum Chicken Curry
- Ginger Chicken
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Awesome this is 🙂
Looks flavorful.. Yum yum
Tempting clicks. Very flavorful and yummy recipe dear 🙂
I just posted this on Facebook – I cannot wait to make it! I own lots of Indian cookbooks but have never seen anything like it!!! Thank you!
Nish Kitchen says
Thank you Mimi