Stuffed roast chicken the indian way.

Ingredients

• 1 whole chicken - 1.25 kilograms

For the marinade:

• 2 tablespoons fresh yoghurt
• 2 tablespoons lemon juice
• 2 tablespoons ginger garlic paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chilli powder
• 1/2 teaspoon salt

For the filling:

• 3 tablespoons cooking oil
• 2 medium onions chopped fine
• 2 medium sized tomatoes chopped fine.
• 300 g minced meat, beef or lamb
• 3/4 teaspoon cumin seeds
• 1 tablespoon ginger garlic paste
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• 1 tablespoon garam masala powder
• 1 cup fresh/frozen peas
• 1 cup chopped potatoes
• 1 teaspoon lemon juice
• 1/4 cup chopped fresh coriander leaves

For the base while roasting:

• 1 cup assorted veggies like potatoes, carrots or peas
• oil for drizzling over the chicken.

You may like

Stuffed potatoes with bacon and cheese

Preparation

• Wash chicken, remove innards and pat dry. Put all the ingredients for the marinade in a large deep bowl and mix well.
• Put the whole chicken into this marinade and coat well. Keep aside for 4 hours in the refrigerator.
• An hour before roasting, prepare the filling. Heat oil in a wok or deep pan. Add the cumin seeds.
• When they splutter, add onions and fry till golden brown. Add the ginger-garlic paste and fry for a minute.
• Add the minced meat, powdered spices, salt and fry well for 7-8 minutes. Add the tomatoes, peas and potatoes.
• Cook till potatoes are soft. Turn off the flame. Add lemon juice, coriander leaves and mix well.
• Preheat oven to 175 degrees celsius. Fill the stomach cavity of the chicken with the prepared filling.
• Try to fill in as much filling as possible. Line the base of a glass or roasting pan with chopped veggies or peas.
• Place the filled chicken and drizzle all over with oil.Roast the chicken for 75 minutes, uncovered.
• It will turn to a golden brown. Serve hot with a potato or a lettuce salad.