Do you enjoy the flavours of Indian cuisine? If you’re looking for a delicious and unique dish to impress your dinner guests, then you must try this Indian Style Stuffed Roast Chicken recipe. Bursting with aromatic spices and juicy stuffing, this dish is sure to become a favourite in your household
Ingredients
1 whole chicken (approximately 3-4 pounds)
For the marinade:
2 tablespoons plain yoghurt
2 tablespoons lemon juice
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon turmeric powder
1 teaspoon red chilli powder
Salt to taste
For the stuffing:
1 cup cooked basmati rice
1/2 cup finely chopped onions
1/4 cup chopped fresh cilantro
1/4 cup chopped mint leaves
1 teaspoon garam masala
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon black pepper
2 tablespoons oil
Salt to taste
Directions
Start by cleaning and patting dry the whole chicken. Make incisions on the chicken’s surface to allow the marinade to penetrate.
Set aside.
Make the Marinade:
In a bowl, combine yoghurt, lemon juice, ginger paste, garlic paste, turmeric powder, red chilli powder, and salt. Mix well to form a smooth marinade.
Apply this marinade all over the chicken, ensuring it reaches the incisions.
Let it marinate for at least 2 hours or overnight in the refrigerator for maximum flavour.
Prepare the Stuffing:
In a pan, heat oil and sauté the chopped onions until golden brown. Add garam masala, cumin powder, coriander powder, black pepper, and salt.
Stir well to combine the spices with the onions. Add cooked basmati rice, chopped cilantro, and mint leaves. Mix everything and cook for a few minutes until the flavours meld. Remove from heat and let it cool.
Stuff the Chicken:
Once the stuffing has cooled down, stuff it inside the marinated chicken.
Make sure to fill the cavity without overstuffing.
To secure the stuffing and keep it intact during roasting, you can use kitchen twine to tie the legs together.
Roast the Chicken
Preheat your oven to 375°F (190°C).
Place the stuffed chicken on a roasting rack in a baking pan. Roast for approximately 1 hour and 30 minutes or until the internal temperature reaches 165°F (74°C).
Baste the chicken with the pan juices every 30 minutes to keep it moist and flavorful.
Once the chicken is cooked, remove it from the oven and let it rest for about 10 minutes before carving.
Related:
Indian style Spicy and stuffed chicken
Ingredients
- 1 whole chicken
For the marinade:
- 2 tbsp plain yoghurt
- 2 tbsp lemon juice
- 1 tbsp ginger paste
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- salt
For the stuffing:
- 1 cup cooked basmati rice
- ½ cup finely chopped onions
- ¼ cup chopped fresh cilantro
- ¼ cup chopped mint leaves
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp coriander powder
- ½ tsp black pepper
- 2 tbsp oil
- salt
Instructions
- Start by cleaning and patting dry the whole chicken. Make incisions on the chicken’s surface to allow the marinade to penetrate.
- set aside
Make the Marinade:
- In a bowl, combine yoghurt, lemon juice, ginger paste, garlic paste, turmeric powder, red chilli powder, and salt. Mix well to form a smooth marinade.
- Apply this marinade all over the chicken, ensuring it reaches the incisions.
- Let it marinate for at least 2 hours or overnight in the refrigerator for maximum flavour.
Prepare the Stuffing:
- In a pan, heat oil and sauté the chopped onions until golden brown. Add garam masala, cumin powder, coriander powder, black pepper, and salt.
- Stir well to combine the spices with the onions. Add cooked basmati rice, chopped cilantro, and mint leaves. Mix everything together and cook for a few minutes until the flavours meld. Remove from heat and let it cool.
- Once the stuffing has cooled down, stuff it inside the marinated chicken.
- Make sure to fill the cavity without overstuffing.
- To secure the stuffing and keep it intact during roasting, you can use kitchen twine to tie the legs together.
Roast the Chicken
- Preheat your oven to 375°F (190°C).
- Place the stuffed chicken on a roasting rack in a baking pan. Roast for approximately 1 hour and 30 minutes or until the internal temperature reaches 165°F (74°C).
- Baste the chicken with the pan juices every 30 minutes to keep it moist and flavorful.
- Once the chicken is cooked, remove it from the oven and let it rest for about 10 minutes before carving.
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