Milagai Bajji Stuffed with Masala Chicken
Cuisine: Tamil Nadu
Course: Appetizer
Diet: Non-Vegetarian
Servings: 4
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Introduction
Milagai Bajji Stuffed with Masala Chicken is a delectable and unique fusion dish from Tamil Nadu, combining the fiery crunch of battered green chilies with the savory richness of a spiced chicken stuffing. The traditional Tamil street food, Milagai Bajji, is transformed here into an exciting appetizer that is perfect for gatherings, parties, or a hearty snack. This dish offers a delightful balance between the heat of green chilies and the bold flavors of the chicken masala filling, creating a tantalizing bite that’s both spicy and aromatic.
Ingredients
| Ingredient | Quantity |
|---|---|
| Badi hari mirch (Large Green Chilli) | 6 |
| Sunflower Oil | For frying |
| Chicken breasts (minced) | 300 grams |
| Onion (chopped) | 1 |
| Homemade tomato puree | 1/2 cup |
| Ginger (chopped) | 1 inch piece |
| Garlic (chopped) | 4 cloves |
| Salt | To taste |
| Ajwain (Carom seeds) | 1 teaspoon |
| Fennel seeds (Saunf) | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Coriander (Dhania) seeds | 1 teaspoon |
| Whole Black Peppercorns | 1/2 teaspoon |
| Dry Red Chillies | 4 |
| Fresh coconut | 3 tablespoons |
Instructions
Step 1: Prepare the Spices and Masala Powder
- Dry roast the spices:
Start by dry roasting the spices for the chicken masala. Heat a skillet over a low flame and add the ajwain, fennel seeds, cumin seeds, coriander seeds, black peppercorns, dry red chillies, and fresh coconut. Roast these ingredients, stirring occasionally, until they become aromatic, and the coconut turns light brown. This process will release the essential oils of the spices, intensifying their flavors. Once roasted, remove the skillet from the heat and allow the mixture to cool. - Grind into a coarse powder:
Once the spice mixture has cooled, transfer it to a mixer-jar and grind it into a coarse powder. Set aside for later use.
Step 2: Prepare the Masala Chicken Stuffing
- Sauté the aromatics:
In a large skillet, heat a bit of sunflower oil over medium flame. Add the chopped ginger and garlic, sautéing them for 1-2 minutes until fragrant. - Cook the onions:
Add the chopped onion to the pan and sauté until the onions turn translucent, about 4-5 minutes. - Add the tomato puree and spices:
Pour in the tomato puree and add a pinch of salt. Cook the mixture until the raw smell of the tomato disappears and the oil begins to separate from the masala. - Add the ground masala and chicken:
Now, add the ground masala powder you prepared earlier, along with the minced chicken. Mix everything well and cook for 7-10 minutes, stirring occasionally, until the chicken is thoroughly cooked and the flavors meld together. Taste and adjust the salt if necessary. - Cool the stuffing:
Once the chicken is fully cooked, turn off the heat and let the mixture cool down.
Step 3: Stuff the Green Chilies
- Prepare the green chilies:
Take each badi hari mirch (green chili) and make a slit along one side, keeping the stalk intact. Carefully remove all the seeds from inside the chilies. Repeat this process for all the green chilies. - Stuff the chilies:
Once the chilies are prepared, stuff them generously with the masala chicken stuffing you prepared earlier.
Step 4: Roast the Stuffed Chilies
- Heat the pan:
Drizzle a little sunflower oil on a flat pan and heat it over a medium-low flame. - Roast the stuffed chilies:
Place the stuffed milagai bajji (chilies) on the pan and cover it with a lid. Let the chilies roast evenly for about 15-20 minutes, turning them occasionally to ensure they cook on all sides. The chilies should be slightly charred on the outside while the stuffing inside is cooked to perfection.
Step 5: Serve
Once roasted, remove the Milagai Bajji Stuffed with Masala Chicken from the pan. Serve it immediately as an appetizer or snack. This dish pairs beautifully with Hyderabadi Vegetable Biryani and Tomato Onion Cucumber Raita for a complete meal. For a more refreshing experience, you can also serve it with a steaming hot cup of Gulkand Chai or Kesar Chai.
Tips
- For an extra kick, you can increase the number of dry red chilies in the masala powder.
- Be careful when handling the green chilies as they can be quite hot. You may want to wear gloves while preparing them.
- You can also use boneless chicken thighs instead of chicken breasts for a juicier stuffing.
Milagai Bajji Stuffed with Masala Chicken is a perfect fusion of traditional flavors with a modern twist. The soft and spicy filling complements the crunchy, roasted green chilies, making each bite a satisfying burst of flavor. Whether served as an appetizer or paired with a full meal, this dish is sure to be a hit at your next gathering!
