{"id":33037,"date":"2025-03-15T14:52:10","date_gmt":"2025-03-15T18:52:10","guid":{"rendered":"https:\/\/thasneen.com\/cooking\/?p=33037"},"modified":"2025-03-15T14:52:10","modified_gmt":"2025-03-15T18:52:10","slug":"unnakaya-stuffed-with-chicken-masala-a-savoury-twist-on-a-malabar-classic","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/unnakaya-stuffed-with-chicken-masala-a-savoury-twist-on-a-malabar-classic\/","title":{"rendered":"Unnakaya Stuffed with Chicken Masala \u2013 A Savoury Twist on a Malabar Classic"},"content":{"rendered":"<p data-start=\"123\" data-end=\"478\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-33039\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/03\/Chicken-stuffed-unnakaya-Malabar-recipe-768x1024.jpg\" alt=\"\" width=\"768\" height=\"1024\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/03\/Chicken-stuffed-unnakaya-Malabar-recipe-768x1024.jpg 768w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/03\/Chicken-stuffed-unnakaya-Malabar-recipe-150x200.jpg 150w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/03\/Chicken-stuffed-unnakaya-Malabar-recipe-45x60.jpg 45w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/03\/Chicken-stuffed-unnakaya-Malabar-recipe.jpg 1000w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/p>\n<p data-start=\"123\" data-end=\"478\">Unnakaya is one of the most beloved snacks from the Malabar region of Kerala. Traditionally, this deep-fried treat is made with ripe plantains and filled with a sweet coconut mixture, making it a delightful tea-time snack. But sometimes, I love experimenting with classic recipes, and that\u2019s how I ended up making <em data-start=\"437\" data-end=\"476\">Unnakaya stuffed with chicken masala!<\/em><\/p>\n<p data-start=\"480\" data-end=\"758\">I swapped the usual sweet coconut filling for a flavorful and spicy chicken masala, and let me tell you: it turned out absolutely delicious! The natural sweetness of the ripe plantains perfectly balanced the savoury, spiced chicken filling, creating an irresistible combination.<\/p>\n<p data-start=\"2615\" data-end=\"2852\">These savoury Unnakayas are perfect as an evening snack with a hot cup of chai. They also make a great appetizer for parties or special occasions. The crispy exterior with the flavourful chicken filling is a treat you don\u2019t want to miss!<\/p>\n<p data-start=\"2879\" data-end=\"3177\">While the traditional sweet version of Unnakaya will always have a special place in my heart, this savoury chicken-filled version is a game-changer. It\u2019s the perfect fusion of Malabar flavours with a touch of innovation. If you love trying unique variations of classic recipes, give this one a try!<\/p>\n<h3 data-start=\"2879\" data-end=\"3177\"><a href=\"https:\/\/thasneen.com\/cooking\/unnakaya-or-stuffed-fried-plantain-with-sweet-coconut-filling-popular-malabar-snack\/\" target=\"_blank\" rel=\"noopener\">Unnakaya With Sweet Coconut Filling, Click Here For The Recipe<\/a><\/h3>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-33041\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/03\/stuffed-plantain-fry.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/03\/stuffed-plantain-fry.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/03\/stuffed-plantain-fry-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/03\/stuffed-plantain-fry-90x60.jpg 90w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2025\/03\/Chicken-stuffed-unnakaya-recipe-600x200.jpg\" \/>\n<div class=\"item ERName\">Unnakaya Stuffed with Chicken Masala \u2013 A Savoury Twist on a Malabar Classic<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Snack<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT20M\">20 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT45M\">45 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT1H5M\">1 hour 5 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">6 Unnakaya<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]Spices for adding to chicken[\/b]<\/li>\n<li class=\"ingredient\">Chicken breasts or boneless chicken- 2 chicken breasts diced<\/li>\n<li class=\"ingredient\">Kashmir chili powder- 1 tsp<\/li>\n<li class=\"ingredient\">Turmeric powder- \u215b tsp<\/li>\n<li class=\"ingredient\">Coriander powder- 1\u00bd tsp<\/li>\n<li class=\"ingredient\">Garam masala- \u00bd tsp<\/li>\n<li class=\"ingredient\">Ground black pepper- \u00bc tsp<\/li>\n<li class=\"ingredient\">Salt- \u00be tsp<\/li>\n<li class=\"ERSeparator\">[b]For making chicken masala or filling[\/b]<\/li>\n<li class=\"ingredient\">Oil- 1 tbsp<\/li>\n<li class=\"ingredient\">Onion, chopped small- 3<\/li>\n<li class=\"ingredient\">Ginger-garlic paste- \u00bd tbsp<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 3 tbsp<\/li>\n<li class=\"ingredient\">Salt- \u00bd tsp<\/li>\n<li class=\"ERSeparator\">[b]For making plantain dough[\/b]<\/li>\n<li class=\"ingredient\">Plantains- 2 (not too ripe nor too raw)<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">In a saucepan, combine the diced boneless chicken with all the above mentioned &#8216;spices for adding to chicken&#8217;.<\/li>\n<li class=\"instruction\">Cook covered till the chicken has cooked well and the water dries off.<\/li>\n<li class=\"instruction\">Let the cooked chicken cool down.<\/li>\n<li class=\"instruction\">Shred the cooked chicken using a fork or wooden spoon without any lumps. Keep it aside.<\/li>\n<li class=\"instruction\">Place a non-stick pan over medium heat, add oil.<\/li>\n<li class=\"instruction\">Add chopped onions, season with salt and saute till translucent.<\/li>\n<li class=\"instruction\">Add ginger-garlic paste, saute till onions turn golden in color.<\/li>\n<li class=\"instruction\">Add the shredded chicken to the onions, combine well.<\/li>\n<li class=\"instruction\">Taste and add more salt if needed. If more spice is needed add more ground pepper or chili powder. Combine well.<\/li>\n<li class=\"instruction\">Add chopped cilantro, cook for a few seconds.<\/li>\n<li class=\"instruction\">Take the pan from the heat and keep aside.<\/li>\n<li class=\"instruction\">This chicken masala can be made well in advance &amp; stored in the refrigerator for a week or in the freezer for a month.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Making plantain dough[\/b]<\/div>\n<ol>\n<li class=\"instruction\">The plantain that&#8217;s used for making this should not be too ripe nor too raw, it should be somewhat in between.<\/li>\n<li class=\"instruction\">Steam cook the plantains with the skin in an Instant Pot for 2 minutes or in a steam cooker.<\/li>\n<li class=\"instruction\">After it has steam-cooked, take the plantains from the steamer and let cool down.<\/li>\n<li class=\"instruction\">Peel off the skin, cut the plantain into two halves, and remove the black seeds from it.<\/li>\n<li class=\"instruction\">Mash the plantain using your clean hand or a potato masher or with a wooden spoon without any lumps.<\/li>\n<li class=\"instruction\">If there are tiny lumps, you can also slightly mash them in a food processor.<\/li>\n<li class=\"instruction\">Make it into a soft dough.<\/li>\n<li class=\"instruction\">Make medium-sized balls out of the dough.<\/li>\n<li class=\"instruction\">If the dough is too mushy, add 1 to 2 tablespoons of rice flour to make it slightly firm (don\u2019t make it too hard), the end result should be a soft dough.<\/li>\n<li class=\"instruction\">Grease the palm of your hands with ghee, and flatten the dough into a small round shape.<\/li>\n<li class=\"instruction\">Place 1 to 2 tbsp of the prepared chicken masala on the plantain dough, the dough is very soft so it\u2019s very easy to glue the edges.<\/li>\n<li class=\"instruction\">Shape it into an oval shape.<\/li>\n<li class=\"instruction\">Place a frying pan over medium heat, add oil for frying &amp; let the oil turn hot.<\/li>\n<li class=\"instruction\">Place the stuffed plantains in oil &amp; deep fry over medium heat till golden brown in color.<\/li>\n<li class=\"instruction\">It will turn brown very fast so keep an eye on it.<\/li>\n<li class=\"instruction\">Transfer to a plate &amp; enjoy while its warm.<\/li>\n<li class=\"instruction\">The sweet fried plantain along with the savoury chicken masala tastes delish, enjoy!<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p data-start=\"2879\" data-end=\"3177\">\n","protected":false},"excerpt":{"rendered":"<p>Unnakaya is one of the most beloved snacks from the Malabar region of Kerala. Traditionally, this deep-fried treat is made with ripe plantains and filled with a sweet coconut mixture, making it a delightful tea-time snack. But sometimes, I love experimenting with classic recipes, and that\u2019s how I ended up making Unnakaya stuffed with chicken &hellip; <\/p>\n","protected":false},"author":1,"featured_media":33040,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[408,27,22,25,843,84],"tags":[5,564,993],"class_list":["post-33037","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken-by-ingredient","category-indian-cuisine","category-kerala-cuisine","category-plantain","category-ramadan-snacks","category-snacks","tag-chicken","tag-kerala-snacks","tag-plantain","course-snack","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/33037","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=33037"}],"version-history":[{"count":2,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/33037\/revisions"}],"predecessor-version":[{"id":33042,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/33037\/revisions\/33042"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/33040"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=33037"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=33037"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=33037"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}