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Karlyn Hemmerling
i loove stuffed chicken..i baked one whole a while ago..and we finished the 3 pound thing in one setting with just me and the husband...it was soooooo moist!
Your pictures look great...they're making me crave chicken right now...maybe it's time to try my hand at yet another stuffed chicken recipe maybe? :)
Our neighbour in Malaysia was originally from Malabar.. I used to wait for any birthday/even for full moon..just to go over to her house and eat all these.. This I am going to try today ..just to remember Aunty Jameela and her kitchen.. thanks for the recipe
I have tried this once from vanitha magazine. It tasted great. I will try your recipe next time. You are doing a wonderful job. Very helpful to someone like me who wants to learn malabar cuisine. Thanks a lot.
Thank you Shaheen, You did an extremely good job of describing an elaborate recipe. I have tried this once long back with my mother, we followed a recipe from Vanitha. I will try your recipe for sure.
Just want to let you know I cooked this last night.. It came out superb.. Only change.. I prefer to fry the cashew and raisin seaparately and add to the egg masala..Thank you for the recipe.. and a big dank je wel from my kids..
Sarah
Hi Shaheen,
your blog is just wonderful. I am a big fan of calicut food. I had a lot of friends from calicut when i was in college. I look out for any calicut recipes. it was my sister who suggested ur blog to me. can u give me a recipe for kannuvacha pathiri.
zerin, thanks for your kind words. always happy to have calicut food lovers. do try the recipe and let me know. you don't need to half cook it. its done with at most 2 lb chicken, so the frying actually half cooks it.
as for the kannu vecha pathiri, try my link below... -pathiri-malabar-roti.html
hi,i tried this recipe 2wice.the first time,it turned out ok(1200gm).second time,(1500gm) the inner flesh was still raw after keeping the chicken in oven for 1 hr extra..wat do u think went wrong??the caramelised gravy was excellent though..... we had it with roti and lebanese hommous
Hi shaheen,
Im making this recipe of urs today...its in the oven now:). Since I am using a 3 lb chicken, it was a bit difficult to manage the bird---quite heavy and cudnt tie its wings!!left it as it is...pinney the stuffing and the outer masala is so tasty....i just cant wait to finish the cooking.....thought of dropping here and letting u know...Pinney hats off to u shaheen.....this one really needs so much of patience (especially with a moaning toddler sticking to me), time and effort....best party recipe...Thanks alot....u know we make stuffed goat for parties in kannur...its a great one...:)
The chicken was super delicious.....nammude naattil okkey kittunnathu, i guess they fry it completely and the outer masala isnt there...and it is dry even....But ur chicken was beyond description....my husband loved it soo soo much and so did i....but the only thing my husband was not keen on was the taste of raisins...i knew that he wudnt like it but i added it cos i like it...lol...but i think the raisins released juice and it made the masala a bit sweet, even though i used only 1 tbs....so will omit that next time...els eeverything was PERFECT.
Pinney my chicken i fried a bit in 4 tbs of oil...just a bit until it turns opaque, then transfered it to oven....It took a good 1 hour 45 minutes to cook @180 degrees centigrade, but i opened the foil and let it cook for another 10 minutes extra....big bird is difficult to manage, but smaller bird undaakkiyal, it will get over in a day.....pani eduthathinu muthalaakilla...thats y went for the big one:)
Thanks for the recipe once again....mind if i post it in my blog, backlinking to urs?
Hi there,
My husband loved the chicken. Though time consuming, a perfect recipe for a special treat and the look n taste was just amazing. My husband was having the chicken whenever he goes to the chicken.
Thank you.