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Stuffed Roast Chicken Indian Style

User Rating 4.5 Star Rating (5 Reviews)

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Indian roast chicken
Chickenfarmersofcanada/Flickr/CC BY 2.0
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!
User Reviews

Reviews for this section have been closed.

 5 out of 5
Absolutely wonderful!, Member mae428

I made this for Thanksgiving. It was great. The stuffing was flavorful, and the chicken was moist and tasty. The one thing that I would recommend is cooking the chicken a bit longer than 1 hour and 15 minutes. Parts of the chicken were still a bit undone for my taste. I believe it needed to stay in the oven for 2 hours at the recommended temp. Otherwise, this was an extraordinary treat, and quite a pleaser.

5 out of 5 people found this helpful.

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