Milagai Bajji Stuffed with Masala Chicken Recipe
Milagai Bajji Stuffed with Masala Chicken Recipe is long bajji chillies stuffed with masala chicken that has strong flavours of the spices, making it a sumptuous tea time snack during the monsoon season.
Milagai Bajji Stuffed with Masala Chicken Recipe is an innovative recipe created with South Indian spices.
Milagai bajji refers to the long Indian peppers that is generally used to create a fried Tea time snack. In this recipe we have stuffed the chilli with masala chicken and then roasted on a griddle pan till it is well cooked.. The masala chicken has the authentic flavor from the chettinad which is made from spices like onions seeds, coriander seeds, fennel seeds, cumin seeds and peppercorns.
If you are looking for more chicken recipes here are some :
- 6 Badi hari mirch (Large Green Chilli)
- Sunflower Oil For the Masala Chicken Stuffing
- 300 grams Chicken breasts , minced
- 1 Onion , chopped
- 1/2 cup Homemade tomato puree
- 1 inch Ginger , chopped
- 4 cloves Garlic , chopped
- Salt , to taste For the masala
- 1 teaspoon Ajwain (Carom seeds)
- 1 teaspoon Fennel seeds (Saunf)
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Coriander (Dhania) Seeds
- 1/2 teaspoon Whole Black Peppercorns
- 4 Dry Red Chillies
- 3 tablespoon Fresh coconut
How to make Milagai Bajji Stuffed with Masala Chicken Recipe
To begin making the Milagai Bajji Stuffed with Masala Chicken Recipe, we will first dry roast the spices.
Heat a skillet on low flame and add ajwain seeds, fennel seeds, cumin seeds, coriander seeds, whole black pepper corns, dry red chillies and fresh coconut.
Roast them until the aroma is released and the coconut has turned light brown. Turn off the flame.
Allow it to cool down , the transfer it to a mixer-jar and grind it to a coarse powder.
Heat a skillet with oil on medium flame, add ginger and garlic and saute for a couple of minutes. Add onions and saute till they turn translucent.
Add tomato puree and a pinch of salt and cook till the raw smell of the tomato goes away. Add ground masala powder along with the minced chicken and mix well.
Saute till the chicken appears cooked and check for salt. Switch off the heat and allow it to cool down.
Make a slit in the middle of the bajji, keeping the stalk intact and take out all seeds from inside. Do the same for the rest of the chillies.
Stuff the chicken masala inside the chillies . Drizzle oil over a flat pan on medium-low flame and place chillies to roast.
Cover it with a lid and roast it evenly for about 20 minutes.