Kozhi Nirachathu | How to make Kozhi Nirachathu

By Fajeeda Ashik  |  19th Nov 2015  |  
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  • Kozhi Nirachathu, How to make Kozhi Nirachathu
Kozhi Nirachathuby Fajeeda Ashik
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About Kozhi Nirachathu Recipe

This is a famous malabar dish.This is little time consuming dish but a real tasty dish.This can be served with chapathis or ghee rice.My version is not a baked one.I cooked the chicken in three stages.To make sure the chicken is totally cooked inside I did this way. Read more: http://fajishotpot.blogspot.com/2013/08/kozhi-nirachathu.html#ixzz3rvuUTHo0

Kozhi Nirachathu

Ingredients to make Kozhi Nirachathu

  • For marinating and frying:
  • 1 kg chicken
  • 1 tsp chilly powder
  • 1/2 tsp turmeric powder
  • coconut oil
  • salt as per taste
  • For Gravy:
  • 3 Large onions
  • 1 Large tomato
  • 6 Large cloves Garlic
  • 1 Medium piece ginger
  • 2 to 3 green chillies
  • 1/2 tsp turmeric powder
  • 2 tsp coriander powder
  • 2 tsp Kashmiri chilly powder
  • 1/2 to 1 tsp fennel seeds powder
  • coriander leaves
  • curry leaves
  • 1/2 cup water
  • salt as per taste
  • coconut oil as required
  • For Filling:
  • 2 Hard boiled eggs
  • 1 onion
  • 1/2 tomato
  • 1/4 tsp turmeric powder
  • 1/2 tsp Red chilly powder
  • salt as per taste
  • coconut oil as required
  • For Tempering:
  • 5 to 6 Big shallots
  • 1/2 tsp Broken cashewnuts
  • 1/2 tsp raisins
  • 1 1/2 tsp ghee

How to make Kozhi Nirachathu

  1. Cook the Chicken:
  2. Clean the chicken well and just apply a 1/4 tsp turmeric powder and salt. Cook this chicken in a pot with a closed lid in little water for 15 to 20 minutes. After cooking let it cool for sometime. Then apply the ingredients below marinating
  3. Egg Filling:
  4. Heat oil in a pan and saute the sliced onions. When the onions are transparent, add the powders. Now add the tomatoes and mix well. Add the salt.
  5. Now when the masala is soft add the boiled egg and mix well. Keep this aside.
  6. Gravy:
  7. Heat oil in a pan and saute the sliced onions and curry leaves. When the onions are transparent, add the ginger garlic paste and green chilies. Add the spice powders and salt. Kashmiri chilli powder gives a very good colour to the gravy.
  8. When the raw smell goes, add the chopped tomatoes. When the tomatoes are soft, add some water and close the lid of the pan and cook the gravy for some time and add some coriander leaves. Turn off the flame and keep it aside.
  9. Stuffing and Frying:
  10. In a large pan, heat 1/2 cup coconut oil. Stuff the 2 eggs along with the masala inside the chicken. Fry the marinated and stuffed chicken till golden brown all the sides.
  11. Mixing:
  12. Now add this fried chicken and little from the fried oil to the prepared gravy. Mix well and cook the chicken for 10 to 15 minutes in the gravy with the lid closed. If the gravy is too thick you can add some more water.
  13. Tempering:
  14. In a frying pan heat some ghee. Add the chopped shallots. When it is browned, add the cashew nut and raisins. When everything is roasted add curry leaves and pour this over the chicken. Garnish with coriander leaves.
  15. Enjoy this with chapattis or ghee rice!!

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