This Anglo-Indian dish combines a western concept with Indian ingredients. The result is, as my four-year-old son says, "Yummy in your tummy!" I like to serve Stuffed Roast Chicken Indian Style with Lachcha Paratha (flaky, layered Indian flatbread) Enjoy!
Ingredients:
- 1 whole chicken - roughly 1.5 kg/ 3.3 lbs in weight
- For the marinade: 2 tbsps fresh unsweetened yogurt
- 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/canola/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 (see link below for recipe)
- 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/canola/sunflower cooking oil to drizzle on chicken when roasting
Preparation:
- 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.
- While the chicken marinates, you can prepare the filling. Heat 3 tbsps of cooking oil in a wok or deep pan, on medium heat.
- Add the cumin seeds and fry for 1 minute. Add the onions now. Fry till they turn a pale golden colour.
- Add the ginger and garlic pastes and fry for 1 minute.
- Add the minced meat and all the powdered spices - coriander, cumin, garam masala and salt to taste.
- Continue to brown the minced meat, stirring often to prevent burning. This should take about 5-7 minutes.
- 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. Try and get all the stuffing in if possible.
- 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). It will ideally, be golden in color by now.
- Serve piping hot with Lachcha Paratha!
