Stuffed roast chicken the indian way.

Main Dish
4 servings
20 min
90 min
Very Easy


Number of serving: 4
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.


  • 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.


Stuffed Roast Chicken the Indian way., photo 1
Stuffed Roast Chicken the Indian way., photo 2


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