Stuffed Roast Chicken- Indian Style
Stuffed Chicken- Before Roasting
Ingredients:
•1 whole chicken - roughly 1.5 kg/ 3.3 lbs in weight
For the marinade:
•2 tbsps fresh unsweetened yogurt / curd
•2 tbsps lime/ lemon juice
•2 tsps garlic paste
•1 tsp ginger paste
•1/2 tsp red chilli powder
•1/2 tsp turmeric powder
•1/2 tsp salt
For the filling:
•3 tbsps vegetable/sunflower cooking oil
•3/4 tsp cumin seeds
•2 medium-sized onions chopped fine
•2 tsps garlic paste
•1 tsp ginger paste
•1 tbsps coriander powder
•1 tsp cumin powder
•1 tbsp garam masala
•300 gms minced/ ground meat - you can use beef or lamb
•Salt to taste
•2 medium-sized tomatoes chopped fine
•1 cup fresh/ frozen peas
•1 cup chopped potatoes - 1" cubes - (skin removed)
•1 tsp lime/ lemon juice
•1/4 cup chopped fresh coriander leaves
•3 tbsps vegetable/sunflower cooking oil to drizzle on chicken when roasting
Procedure:
•Wash chicken, remove innards. When done, pat dry.
•Put all the ingredients for the marinade in a large, deep bowl. Mix well.
Put the whole chicken into this marinade and coat well with it. Cover the dish with cling wrap and keep aside for 2-3 hours in the refrigerator.
•For the filling. Heat 3 tbsps of cooking oil deep pan, on medium heat.
•Add the cumin seeds and fry for 1 minute. Add the onions and fry till they turn a pale golden colour.
•Add the ginger and garlic pastes and fry for 1 minute till the raw smell goes.
•Add the minced meat and all the powdered spices - coriander, cumin, garam masala and salt to taste.
•Continue to brown the minced meat for about 5-7 min, stirring often to prevent burning.
•Add the tomatoes, peas and potatoes, stir and cook till the potatoes are soft.
•Turn the fire off and add the lime juice and chopped coriander leaves. Mix well.
•Preheat oven to 175 C/ 350 F/ Gas Mark 4.
•Remove the marinated chicken from the refrigerator and fill the stomach cavity with the minced meat stuffing.
•Put in a baking/ roasting dish and drizzle all over with cooking oil.
•Roast the chicken, uncovered for 1 hour and 15 minutes (75 minutes) till it is cooked and golden brown in
Ingredients:
•1 whole chicken - roughly 1.5 kg/ 3.3 lbs in weight
For the marinade:
•2 tbsps fresh unsweetened yogurt / curd
•2 tbsps lime/ lemon juice
•2 tsps garlic paste
•1 tsp ginger paste
•1/2 tsp red chilli powder
•1/2 tsp turmeric powder
•1/2 tsp salt
For the filling:
•3 tbsps vegetable/sunflower cooking oil
•3/4 tsp cumin seeds
•2 medium-sized onions chopped fine
•2 tsps garlic paste
•1 tsp ginger paste
•1 tbsps coriander powder
•1 tsp cumin powder
•1 tbsp garam masala
•300 gms minced/ ground meat - you can use beef or lamb
•Salt to taste
•2 medium-sized tomatoes chopped fine
•1 cup fresh/ frozen peas
•1 cup chopped potatoes - 1" cubes - (skin removed)
•1 tsp lime/ lemon juice
•1/4 cup chopped fresh coriander leaves
•3 tbsps vegetable/sunflower cooking oil to drizzle on chicken when roasting
Procedure:
•Wash chicken, remove innards. When done, pat dry.
•Put all the ingredients for the marinade in a large, deep bowl. Mix well.
Put the whole chicken into this marinade and coat well with it. Cover the dish with cling wrap and keep aside for 2-3 hours in the refrigerator.
•For the filling. Heat 3 tbsps of cooking oil deep pan, on medium heat.
•Add the cumin seeds and fry for 1 minute. Add the onions and fry till they turn a pale golden colour.
•Add the ginger and garlic pastes and fry for 1 minute till the raw smell goes.
•Add the minced meat and all the powdered spices - coriander, cumin, garam masala and salt to taste.
•Continue to brown the minced meat for about 5-7 min, stirring often to prevent burning.
•Add the tomatoes, peas and potatoes, stir and cook till the potatoes are soft.
•Turn the fire off and add the lime juice and chopped coriander leaves. Mix well.
•Preheat oven to 175 C/ 350 F/ Gas Mark 4.
•Remove the marinated chicken from the refrigerator and fill the stomach cavity with the minced meat stuffing.
•Put in a baking/ roasting dish and drizzle all over with cooking oil.
•Roast the chicken, uncovered for 1 hour and 15 minutes (75 minutes) till it is cooked and golden brown in
colour.
Stuffed Chicken- After Roasting
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