Petitchef

Indian style roasted chicken with minced-meat stuffing

Main Dish
4 servings
20 min
30 min
Very Easy

Ingredients

Number of serving: 4
1 medium size chicken - 1 Kg

2 Tbsp/30 mls thick creamy yogurt

½ Tbsp ginger paste

½ Tbsp garlic paste

2-3 tsp Kashmiri chilli powder

½ tsp turmeric

½ tsp salt

350 g Mince meat

1-2 Tbsp vegetable oil

½ tsp cumin seeds

1 medium onion

2 tsp freshly minced garlic

1 tsp freshly minced ginger

1 ½ tsp coriander powder

1-2 tsp Kashmiri chilli powder

1 tsp garam masala

¼ cup frozen peas

2 green chillies

1 large tomato chopped

3 tsp lime juice

Salt to taste

Oil to drizzle over chicken prior to baking

Extra lime juice to pour over chicken while serving

Preparation

  • Skin chicken and clean well. Make shallow slits on breast and thighs.
  • Mix well the ingredients for the marinade and apply it all over the chicken; inside as well. Refrigerate for a minimum of 1 hour, preferable overnight.
  • Heat a large frying pan or sauce pan and add oil. When hot, splutter cumin seeds. As soon as they splutter, add chopped onion with salt and sauté till it softens. Add green chillies, ginger and garlic and sauté for a minute or two until the raw smell goes off.
  • Add all the spices and sauté for a minute on medium heat until the raw smell goes off. Sprinkle little water if it starts to stick to the pan.
  • Add chopped tomatoes, cover and cook till it goes mushy. Add the washed and drained mince, stir well to break up the forming lumps. Add green peas. Stir well, cover and cook till the mince is cooked well and you get a wet filling, which is like a thick gravy and not dry at all.
  • No need to add water since the water will be released from the meat while cooking. Add garam masala, lime juice and chopped coriander leaves and cook for 3-4 minutes until all the flavours are well blended. Adjust salt if need be. Let it cool slightly.
  • Preheat the oven to 200 degrees Celsius 10 minutes prior to baking. Stuff the chicken with meat filling, as full as possible. Tie the chicken legs in away that it covers the opening part. Place the stuffed chicken on baking tray, which has been lined with a greased foil. Pour any leftover marinade on the chicken and drizzle generously with oil.





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