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Indian style Spicy and stuffed chicken

Indian style Spicy and stuffed chicken

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 hours 30 minutes
Cook Time 1 hour 30 minutes
Total Time 4 hours

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.
Course: Main Course
Cuisine: Indian
Keyword: Indian Spicy chicken, Indian stuffed chicken