Indian-Style Stuffed Roast Chicken

Prepare the Chicken and Marinade

1. Gather the ingredients.

2. Pat chicken dry.

3. In a large, deep bowl, mix together yogurt, 2 tablespoons lime juice, 2 teaspoons garlic paste, 1 teaspoon ginger paste, chili powder, turmeric, and salt. 

4. Place the whole chicken into this marinade and coat it well. Cover the dish with plastic wrap and marinate for 2 to 3 hours in the refrigerator.

Make the Filling

1. Gather the filling ingredients.

2. Heat 3 tablespoons oil in a wok or deep pan on medium heat.

3. Add the cumin seeds and fry for 1 minute. Add the onions and fry until they turn a pale golden color.

4. Add 2 teaspoons garlic paste and 1 teaspoon ginger paste and fry for 1 minute.

5. Add the ground meat, ground coriander, cumin, garam masala, and salt to taste.

6. Continue to brown the ground meat, stirring often to prevent burning. This should take about 5 to 7 minutes.

7. Add the tomatoes, peas, and potatoes and stir and cook until the potatoes are soft.

8. Turn the heat off and add the lime juice and chopped coriander leaves. Mix well.

Cook the Chicken

1. Remove the marinated chicken from the refrigerator and fill the stomach cavity with the minced meat stuffing. Try to get all the stuffing in if possible.

2. Put in a baking/roasting dish and drizzle all over with ​cooking oil.

3. Roast the chicken, uncovered for 1 hour and 15 minutes. It will, ideally, be golden in color by now and ready to eat.