The theme for this month's Muslim Food Blogger's Challenge is "Cooking from the Scrapbook". This is the 4th challenge and Alhamdulillah I am enjoying the participation and eagerly waiting for the future challenges... Thanks to Rafeeda for hosting such exciting challenges...
Along with many handwritten recipe diaries, I have a collection of cut-out recipes from old vanitha and other magazines which are filed in folders. And today's recipe is adapted from the vanitha magazine.....
Ingredients:
1 kg whole chicken, cleaned
For Marination:
1 tsp kashmiri chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala
salt to taste
For Stuffing:
3-4 tbsp chana dal/ kadalaparippu, cooked
1-2 eggs, boiled
1 onion, sliced
1 tbsp ginger paste
1 tbsp garlic paste
2 green chillies, crushed
2 tbsp coriander leaves, chopped
1 tbsp mint leaves, chopped
1/4 tsp chilli powder
1/4 tsp coriander powder
1/4 tsp garam masala
1/4 tsp turmeric powder
salt to taste
2 tbsp oil
For Masala Gravy:
3 sliced onions
1 tbsp ginger, crushed
1 tbsp garlic, crushed
2 green chillies, crushed
1 tomato, chopped
2 tsp kashmiri chilli powder
2 tsp coriander powder
1 tsp turmeric powder
1/2 tsp garam masala
few mint leaves
few coriander leaves
salt to taste
3 tbsp oil
1/4 cup grated coconut
1 tsp fennel seeds
4 dry red chillies
Preparation:
- Clean the whole chicken both inside and outside and make slits over the thicker parts of the chicken.
- In a bowl, add chilli powder, turmeric powder, garam masala and salt and make a thick paste adding little water.
- Apply this paste all over the chicken both inside and outside and keep it aside.
- To prepare the stuffing, heat 2 tbsp oil in a pan and add sliced onion and saute well adding little salt.
- Add ginger paste, garlic paste and crushed green chillies and saute well.
- Add chilli powder, coriander powder, turmeric powder and garam masala and mix well.
- Add coriander leaves and mint leaves and mix well.
- Add cooked chana dal to this and mix well for a minute.
- Then add boiled eggs and mix well. Switch off the flame and transfer this stuffing to a plate.
- Stuff the chicken with this filling- first insert the egg into the cavity and then the filling , taking care not to over stuff. Then tie the chicken's legs and the wings properly using a kitchen twine.
- In a large pan, heat 2 tbsp oil and add crushed ginger, garlic and green chillies and saute for a minute.
- Add sliced onions and saute well adding little salt.
- Add chilli powder, coriander powder, turmeric powder and garam masala and saute well till the raw smell disappears.
- Add chopped tomato and saute well till soft.
- Add 1/4 cup boiling water to this and mix well.
- Now place the stuffed chicken into this masala and cover the chicken with the masala.
- Cover and cook at low flame for about 20 minutes. Then open the lid, turn over the chicken and cook covered for 10 minutes.
- In the meantime, heat 1 tbsp oil in a pan and roast grated coconut, fennel seeds and dry red chillies together till golden brown. Then grind it to a paste and adding 2 tbsp water.
- Add this paste to the cooked chicken, mix well and boil for 3-4 minutes at high flame.
- Switch off the flame and transfer carefully to a serving plate and top it with masala.. Garnish with coriander leaves and serve..

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