Kozhi Nirachathu / Kozhi Musman

I have to start by confessing I truly got lost reading about this recipe. Marvelling that the stuffed chicken on my table does have a legacy, a beautiful story to say.

Musamman was one of the 30 dishes on Akbar’s table as per Ain-i-Akbari, which is the third volume of the three part Akbarnama (history of Akbar’s reign) written by Abu’l Fazl, Akbar’s court historian. The direct descendant of Musamman is the Murgh Musallam, though the technique of cooking differs in both. Musamman has Persian influence and the technique involves deboning the chicken and then stuffing it with minced meat, eggs and spices. Whereas in Murgh Musallam the bones aren’t removed and the stuffing consists of nuts, dry fruits and there is a gravy which is poured over the chicken. It is considered that Murgh Musallam is heavily influenced by the Avadhi style of cooking.

The exact recipe for Musamman as mentioned in Ain-i-Akbari is as follows,“They take all the bones out of a fowl through the neck, the fowl remaining whole; .5 s. minced meat; .5 s. ghi; 5 eggs; .25 s. onions; 10 m. coriander; 10 m. fresh ginger; 5 m. salt; 3 m. round pepper; .5 m. saffron.” reads Ain-i-Akbari by Abu’l-Fazl ‘Allami.

It is from Musamman that Malabar’s Kozhi Nirachathu or Kozhi Musman was influenced. The Malabar version involves lentils, cashews, raisins and the chicken rests in an aromatic gravy. Towards the central part of Kerala there is the dish Elloori Musman which bears direct resemblance to the Musamman mentioned in Ai-i-Akbari with respect to the technique of deboning, but the ingredients and stuffing is different. Do try this delicious and rich kozhi nirachathu.

Kozhi Nirachathu / Kozhi Musman

Lejna

The delicious and rich stuffed whole chicken of Moplah Cuisine.

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Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

Course Main Course

Cuisine Kerala Cuisine, Malabar, Moplah

Servings 1 whole chicken

Ingredients

  

• 1.5 kg Whole chicken skinned
• 1 tsp Red chilli powder
• ¼ tsp Turmeric powder
• ½ tsp Lemon extract
• Salt as per taste

Stuffing

• ¼ cup Bengal gram
• 1 no Onion sliced
• 1 tbsp Ginger garlic paste
• 2 nos Green chillies slit
• ½ tsp Red chilli powder
• ¼ tsp Turmeric powder
• 1 tbsp Coriander powder
• 1 tsp Garam masala
• 2 tbsp Cashew
• 1 tbsp Raisins
• 1 fistful Coriander leaves
• Oil for sauteing
• Salt as per taste
• 1 no Hard boiled egg

Gravy

• 1 no Onion
• 2 nos Green chillies
• 2 tbsp Ginger garlic paste
• 2 tsp Red chilli powder
• ½ tsp Turmeric powder
• 1 tbsp Coriander powder
• 1 tsp Garam masala
• 1 no Lemon
• 1 fistful Coriander leaves
• Oil
• Salt as per taste

Instructions

 

Chicken

• Wash and pat dry the chicken and rub the masalas with lemon extract and salt into the chicken well and set aside.

Stuffing

• Soak the bengal gram for 1 hour. Pressure cook it with turmeric powder till soft. Set aside.
• Saute the sliced onions in a kadai till soft, add the ginger garlic paste along with the green chillies and saute till the raw smell goes. Add all the masalas, cashews, raisins and salt and saute for 5 more mins. Add the cooked dal, coriander leaves and mix well. Set aside.
• Stuff the chicken with this masala and place the hard boiled egg in the middle. Tie the legs of the chicken together with thread and tuck the wings. Set aside.

Gravy

• Take a deep dish, heat oil and saute onions, ginger garlic paste and green chillies till soft.
• Add the masalas and salt and mix well. Add around 1-2 cups of hot water to this and bring it to a boil.
• Slowly place the chicken inside and coat the chicken well in the masala.
• Cover the lid and cook the chicken, turning it gently once in between. Cook till the gravy thickens and the chicken is cooked well. Add the lemon extract and coriander leaves and serve.

Keyword Kozhi Musman, Kozhi Nirachathu, Mussamman Kozhi, Stuffed Chicken, Whole Chicken Roast