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