Chicken Masala Nirachathu is a show-stopping Indian dish that elevates the humble chicken to a gourmet level. This recipe involves stuffing a whole chicken with a flavorful mix of eggs and spices, resulting in a succulent and aromatic masterpiece.
The dish starts with sautéing onions, green chillies, ginger-garlic paste, and a blend of spices to create a fragrant masala. Chopped tomatoes are added and cooked until the oil floats on top, infusing the masala with a rich tomato flavour.
Next, the boiled eggs are halved and mixed with a portion of the masala, creating a spicy and flavorful stuffing for the chicken. The chicken is then tied with a string to keep the filling intact.
After a quick pressure-cooking session to partially cook the chicken, it’s transferred to a pan for the final magic. The remaining masala is used to coat the chicken, giving it an irresistible flavour and a beautiful, spicy crust. Garnish with fresh curry leaves and coriander leaves for that final touch of freshness.
Serve Chicken Masala Nirachathu as the star of your special occasion meal, paired with plain rice or naan to soak up the delicious gravy. If you enjoy this dish, you might also like Chicken Biryani or Tikka Masala for a diverse Indian feast.
Chicken Masala Nirachathu
- 1 kg Whole Chicken (skinned)
- 8 Onions (finely chopped)
- 5 Green Chillies (chopped)
- 3 tsp Ginger Garlic Paste
- 3 Tomatoes (chopped)
- 1 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Garam Masala Powder
- 3 Eggs (boiled and halved)
- Handful of Curry Leaves
- 2 bunches of Coriander Leaves (chopped)
- Salt as per taste
- Heat oil in a pan and sauté the onions.
- Add green chillies, ginger-garlic paste, turmeric powder, garam masala powder, and red chilli powder.
- Fry for a minute or two.
- Add chopped tomatoes and sauté until oil floats on top.
- Mix the egg halves with 1/4th of the masala.
- Stuff the chicken with this and secure the chicken with a string.
- Pressure cook for up to 1 whistle.
- Remove the chicken and transfer it to a large pan.
- Add the remaining masala and fry the chicken, ensuring it's coated well.
- Garnish with curry leaves and coriander leaves.
- Transfer to a serving dish.
- Serve with plain rice or naan.
Frequently Asked Questions (FAQ):
Can I use boneless chicken for this recipe?
While bone-in chicken is traditionally used for Chicken Masala Nirachathu, you can use boneless chicken if you prefer. Adjust the cooking time accordingly to ensure it’s cooked through.
What’s the best way to tie the chicken securely with a string?
To secure the chicken with a string, start by tying the legs together and then wrap the string around the chicken, tucking in the wings if needed. Ensure it’s tightly tied to hold the stuffing.
Are there any vegetarian alternatives for the stuffing?
For a vegetarian version, you can use paneer (Indian cottage cheese) or boiled and mashed potatoes mixed with spices as a stuffing. Adjust the spices to your taste.
Can I make this dish less spicy?
Certainly! Adjust the number of green chillies and the amount of red chilli powder to control the spiciness according to your preference.
What are some side dishes that complement Chicken Masala Nirachathu?
This dish pairs beautifully with raita (yoghurt dip), cucumber salad, or a simple cucumber and mint chutney to balance the flavours and cool the palate.