KOZHI MUZAMMAN

Chicken whole

clean 900 gm

Chicken mince 100 gm

Boiled egg 1

Onion slice 150 gm

Chana dal (soaked) 50 gm

Ginger, Garlic (julienned) each 25 gm

Green chilli sliced 20 gm

Tomato sliced 25 gm

Coriander leaves, mint leaves, each 20 gm

Coconut oil 35 ml

Ghee 15 ml

Ginger garlic paste 1 tsp

Red chilli powder 1 ½ tsp

Turmeric ¼ tsp

Coriander powder 2½ tsp

Fennel powder 1 tsp

Garam masala 1 tsp

First coconut milk 25 ml

Second coconut milk 50 ml

Fried onion 50 gm

Fried cashewnut, raisins (each) 25 gm Lemon juice 1

METHOD

Heat oil (15 ml any oil) in a frying pan, add chopped ginger, garlic, onion, green chilli and sauté till it turns brown. Add the minced chicken, sauté it well, add turmeric, red chilli, coriander, pepper, fennel, garam masala powder and mix well.

Then add fried onion, fried cashewnut and raisins, few mint leaves, coriander leaves and lime juice, mix it and check the seasoning.

Cool this mix, then fill this along with one boiled egg into a cleaned whole chicken. Plug the hole with toothpick or string. Keep aside.

Take another pan, heat the

Check the seasoning and serve with appam, pathiri or paratha.

When the chicken is cooked, add some fried onion, mint leaves, coriander leaves, garam masala powder, ghee and 1st coconut milk. Cook this slowly to reduce gravy.

remaining oil, add ginger, garlic, onion slice, green chilli and sauté till it changes to brown colour. Add ginger garlic paste, remaining masalas and tomato slice. Mix it well, add some water, bring to boil. Then put the whole chicken and chana dal. Add 2nd coconut milk, then cover it and cook.

Recipe from Sabhitha Arif, Tirur, Malappuram