Chicken Pillow / Kozhithalayana- Guest Post

 

  This is not my family recipe since I am from Malappuram, but from the moment I heard of this stunning name I wanted to try it. I knew this was one of the oldest and traditional Thalassery recipe. May be that's why none of my Thalassery friends could't help me with it. So I started searching for this old recipe whenever I got a chance. Finally from here and there I got an idea what it is and tried it this Ramadan. The result was a big hit in my home.  Thanx to that brilliant grandma(whoever it is) who came up with this lovely recipe. CHICKEN PILLOW /KOZHITHALAYANA   Save Print Prep time 1 hour Cook time 1 hour Total time 2 hours   Author: ANU MAJIDA.N Recipe type: Main Cuisine: Indian Serves: 5 People Ingredients Whole chicken- 600 to 800gm, clean the chicken well, make cuts on the chicken MASALA TO FILL INSIDE CHICKEN Onions- 4 big, chopped Green chilies- 5 chopped Egg-1, boiled (I used 3 quail eggs) Curry leaves- 1 sprig, chopped Coriander leaves-

What you will need

Whole chicken- 600 to 800gm, clean the chicken well, make cuts on the chicken

Onions- 4 big, chopped

Green chilies- 5 chopped

Egg-1, boiled (I used 3 quail eggs)

Curry leaves- 1 sprig, chopped

Coriander leaves- ¼ cup, chopped

Ginger-garlic paste- 1½ tsp

Garam Masala powder- 1 tsp

Turmeric powder- 1 tsp

Salt- to taste

Oil- 2 tbsp

Heat oil in a wide pan, saute the onions till brown and soft.

Add green chilies, ginger-garlic paste, curry leaves and coriander leaves, saute for a few minutes.

Add garam masala and turmeric powder and saute, add salt as well.

Add boiled eggs, cook for sometime till it's combined well with the masala.

Remove the pan from the heat and let cool down.

Stuff the inside of the chicken with this egg masala.

Using a kitchen twine, tightly tie together the wings and the legs of chicken.

Chili powder- 2 tbsp

Turmeric powder- ½ tsp

Ginger garlic paste- 1 tbsp

Yogurt or curd- 2 tbsp

Cumin seeds or jeera crushed-1 tsp (or use ground cumin)

Ground pepper crushed- 2 tsp

Curry leaves, chopped- 1 sprig

Salt to taste

Lemon-1 tbsp

Combine all the spices in a bowl.

Spread the masala all over the chicken.

Marinate the chicken for 1 hr.

Either first steam cook the marinated chicken and then fry or deep fry till the chicken has cooked and well done. (cook over low flame), it will take around 25 to 30 minutes

Take the chicken out of oil and keep aside.

Onions- 4, chopped

Tomato- 1, chopped

Green chilies- 5, chopped

Chopped curry leaves and coriander leaves

Ginger-garlic paste- 1½ tsp

Chili powder- 1 tbsp

Garam Masala powder- 1 tsp

Turmeric powder- 1 tsp

Salt- to taste

Oil- 2 tbsp

Saute all ingredients accordingly in oil. It should not contain any water. Saute till water drains out and become soft masala.

All purpose flour or Maida- 11/2 cups

Salt- to taste

Warm water- enough to make a dough

Combine flour, salt and add enough water to make a soft dough.

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