Spice up your meals with Indian stuffed chicken. Explore our easy-to-follow recipe and learn how to create savoury dishes that will impress
Prep Time 2 hourshrs30 minutesmins
Cook Time 1 hourhr30 minutesmins
Total Time 4 hourshrs
Ingredients
1whole chicken
For the marinade:
2tbsp plain yoghurt
2tbsplemon juice
1tbspginger paste
1tsp turmeric powder
1tspred chilli powder
salt
For the stuffing:
1cupcooked basmati rice
½cupfinely chopped onions
¼cup chopped fresh cilantro
¼cupchopped mint leaves
1tspcumin powder
1tspgaram masala
1tspcoriander powder
½tsp black pepper
2tbspoil
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.
Course: Main Course
Cuisine: Indian
Keyword: Indian Spicy chicken, Indian stuffed chicken