Stuffed Chicken With Boiled Eggs

Intro 

Bharli Kombdi is a roast chicken dish, marinated and roasted on a tava. Though stuffing and roasting are techniques primarily used in Continental cuisine, try this Maharashtrian delicacy made in the Indian style. The chicken cavity is filled with boiled eggs to enhance flavours and is marinated with onion and coconut masala. Cooking the chicken covered with a vessel, makes it crispy on the outside while keeping it tender and juicy on the inside. 

Origin 

Maharashtrian cuisine came into prominence when the Maratha empire was at its peak. Food cooked in the royal kitchens was a treat to behold and the meals would include a variety of vegetarian as well as non-vegetarian dishes. Chicken curry or kombdi rassa is a recipe which is relished in rural Maharashtra and the preferred variety of the bird is desi (or local bird) rather than the broilers which are more commonly available. 

Preparation time: 30 minutes (plus marination of one hour) 

Cooking time: 60 minutes 

Servings: 5-6 servings 

Ingredients:

For the marinade

1. 1 whole chicken (cleaned) 

2. 2 tbsp - oil 

3. 3 - sliced onions 

4. 1 cup - dry grated coconut 

5. ½ cup - cashew nuts 

6. ¼ cup - raisins

7. 1 tbsp - oil 

8. 1 tbsp - garlic paste

9. 1 tbsp - ginger paste 

10. ½ tsp - turmeric powder 

11. 2 tbsp - red chilli powder 

12. 1 tsp - garam masala 

13. 2 tsp - goda masala powder (recipe given below) 

14. Salt as per taste

15. 3 boiled eggs 

For the gravy 

1. 2 tbsp – ghee 

2. ¼ tsp – asafoetida 

3. 1 tsp – ginger paste 

4. 1 tsp – garlic paste

5. 1 cup – tomato puree 

6. 1 cup – whisked curd 

7. ¼ tsp – turmeric powder 

8. 1 tbsp – red chilli powder 

9. ½ tsp – garam masala powder 

10. 1 tsp – goda masala powder 

11. 1 tsp Goda Masala Powder 

12. water as required 

For smokey flavour

1. 2 - pieces of coal 

2. 1 - tsp ghee 

For garnishing 

1. onion rings 

2. lemon slices

3. tomato slices

Goda Masala ingredients (This masala can be prepared and kept for other dishes too) 

1. 1 kg – coriander seeds 

2. 250 gms - cumin seeds

3. 250 gms - dry red chillies

4. 250 gms – sesame seeds

5. 100 gms – poppy seeds

6. 50 gms – shahi jeera / black cumin 

7. 20 gms cinnamon 

8. 20 gms – cloves

9. 20 gms – green cardamoms

10. 20 gms – nutmeg 

11. 20 gms – star anise 

12. 20 gms – cassia buds

13. 20 gms – stone flower 

14. 20 gms – bay leaves 

15. 200 gms – dry coconut  

(to prepare Goda Masala) 

1. Roast all the ingredients in little oil. Don’t roast poppy seeds, coriander seeds, sesame seeds and red chillies 

2. Cool the roasted ingredients, and grind to a fine powder

3. Cool this masala completely and it can be stored in an airtight container for at least 2-3 months. 

Method:

1. Wash and clean the chicken 

2. On a tava, heat oil, add onions and saute till brown 

3. To this mix, add dry grated coconut and brown it well, 

4. Once coconut is browned, add cashews, raisins with 1 tbsp oil and fry lightly 

5. Add ginger-garlic paste, turmeric, chilli powder, garam masala, goda masala and mix well. Do not burn the masala 

6. Cool and add the mix to a grinder, add a bit of salt and make a fine paste. (Tip: don’t add too much water, because the consistency of the marinade has to be thick).

Method for Marinating the whole bird (give a few gashes/scores on the bird)

1. Make a few cuts on the boiled eggs

2. Now take the masala, apply it generously on the chicken and inside the cavity too 

3. Likewise, add marinade to the eggs and stuff them inside the cavity and allow marination for minimum one hour

Method for gravy

1. Heat ghee on the tava and add hing, ginger-garlic paste and fry lightly

2. Add tomato puree and fry for 3–5 minutes till oil separates 

3. Add whisked curds, fry till oil separates again

4. Add turmeric, chilli powder, garam masala, goda masala and fry for another minute 

5. Add the leftover marinade to the whole masala, adding a bit of water

6. Now place the chicken on the masala and cover it with a lid

7. Cook covered for at least 10 minutes on low to medium flame

8. Flip the chicken over and cook it again for 12 minutes

To add the smokey flavour 

1. Heat the coal pieces on a gas stove – till they start smouldering 

2. Once the coals have turned red, put them in a katori or small bowl

3. Add ghee to the coals and place the katori next to the ready chicken 

4. Cover the chicken and smoking bowl with a vessel and let rest for 10 minutes 

5. For plating, first put the masala on the serving plate, then add the chicken 

6. Garnish with onions, tomatoes and lemon slices 

7. Serve hot