East Indian Stuffed Chicken Roast
Updated: Apr 14
• Cuisine: Indian
• Recipe Type: Main
• Difficulty: Medium
• Preparation Time: 20 mins
• Cooking Time: 1 hour
• Serves: 8
1 kg Whole Chicken with skin
1 tsp Turmeric
1 tsp Garam Masala
1 Chicken Stock cube
7 - 8 Green Chillies finely chopped
8 Garlic Cloves finely chopped
1 & 1/2 Inch Ginger finely chopped
1/2 Cup Coriander leaves Chopped
2 Bread Slices cut in small cubes
1/4 Kg Chicken Liver finely chopped (can add Heart and Gizzard too)
Butter for brushing the outer layer of chicken
1/2 cup Green Peas
Salt as per taste
Step by Step
Marinate the chicken with turmeric and salt and leave aside for 20 mins
To prepare the stuffing, heat the oil in a pan and add ginger, garlic and chillies, fry until the golden brown and raw smell of ginger garlic doesn't go away.
Add liver and garam masala to the pan and mix well
Add Coriander, bread cubes and salt as per taste to the pan.
Squeeze lime and add green peas and mix well and cook until done and leave aside to cool
Once the stuffing is cooled, fill the stuffing in the chicken cavity
Seal the stomach with wooden skewers. toothpicks or stitch it up so the stuffing doesn't come out.
Brush the outer skin of the chicken with butter.
Put it in a pre-heated oven at 200 degrees for 35 mins.
After 35 mins pull the chicken tray out and brush the chicken again with butter, additionally you can some carrots, potatoes, and peas on the sides to decor and further bake it in the oven for another 30 to 40 mins until the chicken skin gets golden glaze.
Your Stuffed Roasted Chicken is ready for Easter or Christmas.