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Last Updated Friday December 09 2016 07:02 PM IST

Kottayam chicken roast with puttu stuffing

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Kottayam chicken roast with puttu stuffing

The legendary 'puttu kozhi' is simply elegant cooking. Attending to every little detail to enhance the taste of all the elements in the dish, this is the perfect Christmas chicken that will adorn the table.

Ingredients

1 ½ kg full chicken


For the puttu stuffing


2 cup puttu powder

1 cup water

1 pinch salt

1 cup coconut grated

2 tbsp ghee

2 onions chopped

1 inch piece of ginger, chopped fine

2 green chillies, chopped fine

Heart and liver of the chicken, chopped into bits

½ tsp black pepper powder

½ tsp garam masala powder

Juice of one lemon

Salt and pepper, as required


For the gravy


1 coconut grated

¼ cup coconut oil

2 big onions, sliced thin

1 small piece ginger, julienne

4 green chillies, slit length-wise

2 sprigs of curry leaves

3 tbsp coriander powder

1 ¼ tsp chilli powder

½ tsp turmeric powder

1 tsp fennel powder

1 tsp black peppercorns

1 piece cinnamon

3 cloves

1 cardamom

10 cloves of garlic

7 shallots

½ cup + 1 tbsp Ghee


For the seasoning


3 shallots, chopped thin

3 dried red chillies

A handful of curry leaves


Preparation

Dress the chicken well, leaving the skin on

Mix the puttu powder with salt, add little water and keep for some time before making it wet enough to make puttu

Make the puttu in a steamer layering it with the grated coconut. Keep this aside

Heat the ghee in a pan and add the onions, ginger and green chillies and sauté well

To this, add the chopped heart and liver and cook for few minutes

Add some water if required

Once this is done, add the pepper powder and the garam masala powder

Combine this masala with the cooked puttu and remove from the fire

You could also try boiling an egg and chopping it up to add to the stuffing but this is optional

Take the dressed chicken and marinate the inside of the chicken with some lemon juice, salt and pepper powder

Fill the chicken with the prepared puttu stuffing

The remaining stuffing can be served as such

Using a thick needle and thread, stitch up the neck and the stomach portion so the stuffing doesn't fall out

Cross the chicken legs together. The neck and wings should be tied close to the torso

For making the gravy, prepare fresh coconut milk from the grated coconut and the water. Keep this aside

Make milk of three different consistencies from the coconut that remains

In a big enough cooking vessel, heat some coconut oil and fry sliced onions, chillies, ginger and curry leaves for 3 or 4 minutes

After this grind together all the dry masala powders, the whole spices along with the garlic cloves and shallots and add this to the oil

Add the 2nd and 3rd coconut milk to this and simmer for some time

Into this boiling gravy, slowly lower the stuffed chicken. The chest part should come below. Close the lid and leave it on the stove for the chicken to get cooked

Once the chicken is cooked, slowly remove the chicken from this gravy. (Chicken that has been cooked like this could also be stored in the freezer in a well-sealed container for future use)

In a separate pan, heat the ghee and add the cooked chicken. Fry till it turns golden brown. Once done, move it to the serving plate

Into this frying pan, add the cooked gravy, boil it and then add the thick 1st coconut milk. Remove from the fire

In another pan, heat 1 tbsp ghee and add the chopped shallots, dried red chillies and the curry leaves

When the shallots turn brown, add this to the prepared gravy

Serve this gravy in a gravy boat and have it along with the roasted chicken


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