ImageHello friends. Hope you are all well? As it is Ramadan(Islamic month during which Muslims fast), there is no escaping from cooking and that includes snacks and main course. I wanted to make the best use of this chance and try out all the Ramadan special dishes that I had never tried before in my kitchen. Hmm…and so far I guess I was pretty successful. And this dish is one among them.

This is again my mom’s recipe. Thanks to her!!

Ingredients

  • Whole chicken – 800gm
  • Egg – 1 or 2 (hard boiled)

For the stuffing

  • Onion – 4 big (sliced)
  • Ginger-garlic paste – 2tbsp
  • Tomato – 1 big
  • Green chili – 2 to 3nos.(finely chopped)
  • Curry leaves – 2 strands
  • Turmeric powder – 1/4tsp
  • Chili powder – 3/4 tsp
  • Coriander powder – 1/2 tsp
  • Salt – to taste
  • Fennel powder – 1/2 tsp
  • Pepper powder – 1/2tsp
  • Oil – 3 to 4tbsp

For marinade

  • Turmeric powder – 1/4 tsp
  • Chili powder – 1/2 tsp
  • Salt – to taste
  • Lemon juice – 2 tbsp

Method

  • Clean and wash the whole chicken and pat dry with a cloth. Make a few gashes on the breast and thighs of the chicken.
  • Prepare the marinade and apply on the chicken and set aside.
  • Meanwhile, heat some oil in a pan and saute the onion till it turns pink. Then add the ginger garlic paste and green chilies. Saute for about 3 mins and then add in the salt, turmeric powder, chili powder, coriander powder, fennel powder and pepper powder.
  • Add a very little amount of water to the pan to prevent the spices from burning. Then add in the chopped tomatoes and cook till it turns mushy.
  • The filling in now ready.
  • Take the marinated chicken and fill in a little stuffing into the chicken then put in the egg(s) and again a little stuffing leaving about 3tbsp of stuffing.
  • Then using a clean sewing thread and needle, stitch up the bottom of the chicken to prevent the stuffing from coming out.
  • Place the remaining stuffing and the chicken in a pressure cooker and cook on low flame without placing the weight on the cooker lid. Cook for about 20mins and turn the chicken around in between.
  • Serve hot with chapathi or naan.

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