Talking about the traditional foods, North Malabar had established its own place; especially Kannur & Kozhikode districts; Thalassery being their leader. There's a wide variety of pathiris, snacks, curries ,etc. associated with this region. Some of them are vanished from the modern kitchen while some others are modified to adjust to the changed lifestyles.
Musuman means Whole(colloquially).This recipe is given as it was in the past. This was my Grandma's recipe and just came to my mom's mind recently & gave it a try . It was delicious & since then, Chicken Musuman found its place in our kitchen. In this recipe, chicken is stuffed with Chana Dal Masala & boiled eggs. Before it was prepared using big chicken which weighs about 1 1/2 kg or more; so that it was easy to stuff. But now-a-days we prefer small chickens & so we can't use much stuffing. I've given the recipe of 800gm chicken and I'm sure that u guys would luv it...
It's spicy as well as a bit sweet cos of the sugar we use ..The sugar is well blended with all the spices that it has a nice spicy -sweet combined flavor.
Chicken 800-900 gm
Onion 2 medium
Ginger 1 tbsp
Garlic 2 pods
Green Chilli 3
Red Chilli powder 1 1/2 tsp (spicy one)
Coriander powder 1 tsp
Sugar 1 1/2 tsp
Chana Dal 1/4 cup (for both the gravy & stuffing)
Egg 1 boiled (optional)
For Coconut Paste:
Coconut 1 cup (3/4 + 1/4)
Fennel (Saunf) 1 tsp
Onion,sliced- half of a small onion
Turmeric powder 1/2 tsp
Ginger -Garlic paste 1 tsp
Green chilli 1
Red Chilli powder 1/4 tsp
Coriander leaves 1 tbsp
Garam masala 1/4 tsp
1.Soak Chana Dal overnight or for a minimum of 6 hrs.
2. Coconut paste:
Now we have to roast coconut for the gravy as we do for our Varutharacha curry. The method is simple and goes like this:
a. Take a pan, add 2 tbsp of coconut oil. When hot, add 1 tbsp of parboiled rice ;let it roast a bit till it changes its color. Add 3/4 of the coconut ;saute well in medium-low flame;
b. add fennel seeds
d. Saute till it turns to brown. Don't make it too brown ;else a bitter taste may come. Add turmeric powder.Switch off the flame & let it cool. Throw in remaining fresh coconut ,cardamom & clove and make a paste of it.
3.Mix the Onion, Tomato, Green Chilli, Ginger Garlic paste, Red Chilli powder, Coriander powder , enough water and salt with chicken & cook till the chicken is done.
4.Meanwhile prepare Chana Dal Stuffing:
Cook Chana Dal. Take 1/4 cup of the cooked dal & keep aside for the gravy.
Take a pan, pour 1 tbsp of oil. When hot, add onion;saute well till it turns brown ; then add ginger-garlic paste, chilli, red chilli powder & the remaining cooked chana dal. Saute well. Finish it off with garam masala & coriander leaves.
5.When chicken is done, take it off & stuff with this masala & boiled egg. If the chicken is small, you can stuff it with only a few or1 tbsp of the chana dal masala.You can pin the chicken with tootpick so that the stuffing remains safe.(optional)I couldn't do it as my chicken was a bit delicate when done. Keep the chicken aside; no need to put it back to the gravy now.
6.Now add the coconut paste & chana dal (which was kept aside ) in the gravy & let it boil.
7. You can now put chicken in the gravy & let it boil for 3-5minutes. No need to boil it for so long and take care while serving, otherwise the chicken may break & it won't remain Chicken Musuman (musuman means whole);the stuffing may also come out.
8.Temper it with Ghee and onion.(add 1 or 2 tbsp of ghee in a hot pan & put a tbsp of sliced onion & add it to the gravy when brown).
9.Garnish with coriander & curry leaves & serve with Pathiris which complements well with this gravy.