Name: Kozhi nirachathu / stuffed chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: En
Ingredients: Whole Chicken 1 small; Vinegar 1 tablespoon; Ginger- 1 medium piece; Garlic 4-5 cloves; Red Chilly powde 3 to 4 teaspoons; Turmeric powder 2 teaspoons; Salt to taste; Oil- 3 tablespoons; Egg 1 or 2 depending on the size of your chicken; Big Onion sliced ½; Ginger-Garlic paste 1 teaspoon; Red chilly powder 1/4 teaspoon; Turmeric powder 1/4 teaspoon; Coriander powder 1 teaspoon; Garam masala powder 1/2 teaspoon; Coriander leaves chopped 1/2 cup; Salt to taste; Oil as needed

Ingredients

For Marinating :

Whole Chicken 1 small
Vinegar 1 tablespoon
Ginger- 1 medium piece
Garlic 4-5 cloves
Red Chilly powde 3 to 4 teaspoons
Turmeric powder 2 teaspoons
Salt to taste
Oil- 3 tablespoons

For Stuffing :

Preparation

Preparation15 min

Cook time40 min

Marination:
Clean the chicken thoroughly. Make tiny slits on the chicken on both sides, for the masala to penetrate well. Grind the ginger, garlic and vinegar to make a paste. Prepare a marinade using red chilly powder,turmeric powder,ginger garlic paste,Oil and salt adding necessary water to make a smooth paste.Apply the paste all over the chicken on both sides . Cover it well and marinate it for atleast 1 hour.
Stuffing :
Boil the eggs till it is fully cooked. When it is cold peel off the shell and reserve.
Heat oil in a pan and saute onion and ginger-garlic paste until onion turns translucent .Add the chilly powder, turmeric powder, coriander powder, garam masala powder and fry it in medium heat until everything is blended together. Add salt and the rest of the ingredients for stuffing and mix together. Finally add the boiled egg (whole or sliced half),and fry for few more minutes. Switch off the heat and keep this aside.
Preheat the oven to 400 F. Bake the marinated chicken breast side down in a pan sprayed with pam or drizzled with some oil. Bake it for 30 mns, take the pan out, turn the chicken. Now the breast side is up, fill it with the stuffing .
Just be careful not to overstuff the chicken, you can either use kitchen twine to tie the legs or just leave it. Baste the chicken with the juices in the pan and bake it again for 30-40 minutes .