Indian-Style Stuffed Roast Chicken

Name: Indian-Style Stuffed Roast Chicken
Prep time: 185 min
Cook time: 100 min
Total time: 285 min
Yield: 8 servings
Cuisine: Indian,American,British
Ingredients: 1 whole chicken, roughly 3.3 pounds (1.5 kilograms); 3 tablespoons vegetable oil, canola oil, or sunflower oil, to drizzle on chicken when roasting; 2 tablespoons unsweetened yogurt; 2 tablespoons lime juice, or lemon juice; 2 teaspoons garlic paste; 1 teaspoon ginger paste; 1/2 teaspoon red chili powder; 1/2 teaspoon turmeric powder; 1/2 teaspoon salt; 3 tablespoons vegetable oil, canola oil, or sunflower oil; 3/4 teaspoon cumin seeds; 2 medium onions, chopped fine; 2 teaspoons garlic paste; 1 teaspoon ginger paste; 10 ounces (300 grams) ground beef, or lamb; 1 tablespoon ground coriander; 1 teaspoon ground cumin; 1 tablespoon garam masala; Salt, to taste; 2 medium tomatoes, chopped fine; 1 cup fresh or frozen peas; 1 large potato, peeled and cut into 1-inch cubes; 1 teaspoon lime juice, or lemon juice; 1/4 cup fresh coriander leaves, chopped

An Indian-style stuffed roast chicken offers a savory fusion, blending Western roasting techniques with traditional Indian spices.

⭐ 3.8 (102 reviews) Prep: 185 minCook: 100 minTotal: 285 minYields: 8 servings

Category Tags:

Dinner Lunch Entree

Cuisine Tags:

Indian American British

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Ingredients

1 whole chicken, roughly 3.3 pounds (1.5 kilograms)
3 tablespoons vegetable oil, canola oil, or sunflower oil, to drizzle on chicken when roasting

For the Marinade:

2 tablespoons unsweetened yogurt
2 tablespoons lime juice, or lemon juice
2 teaspoons garlic paste
1 teaspoon ginger paste
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon salt

For the Filling:

3 tablespoons vegetable oil, canola oil, or sunflower oil
3/4 teaspoon cumin seeds
2 medium onions, chopped fine
2 teaspoons garlic paste
1 teaspoon ginger paste
10 ounces (300 grams) ground beef, or lamb
1 tablespoon ground coriander
1 teaspoon ground cumin
1 tablespoon garam masala
Salt, to taste
2 medium tomatoes, chopped fine
1 cup fresh or frozen peas
1 large potato, peeled and cut into 1-inch cubes
1 teaspoon lime juice, or lemon juice
1/4 cup fresh coriander leaves, chopped

Instructions

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
Pat the chicken dry. In a large bowl, combine yogurt, 2 tablespoons lime juice, 2 teaspoons garlic paste, 1 teaspoon ginger paste, chili powder, turmeric, and salt to create the marinade.
Coat the whole chicken with the marinade, then cover and refrigerate for 2 to 3 hours.
For the filling, heat 3 tablespoons of oil in a pan over medium heat. Fry cumin seeds for 1 minute, then add onions and cook until pale golden.
Stir in 2 teaspoons garlic paste and 1 teaspoon ginger paste, frying for another minute. Add ground meat, ground coriander, cumin, garam masala, and salt; brown the meat for 5 to 7 minutes, stirring frequently.
Mix in tomatoes, peas, and potatoes, cooking until the potatoes are soft. Remove from heat and stir in the remaining lime juice and chopped coriander.
Remove the marinated chicken from the refrigerator, fill its cavity with the meat stuffing, and place it in a baking dish. Drizzle the chicken with cooking oil.
Roast the chicken uncovered for 1 hour and 15 minutes, until it is golden in color.

Nutritional Info (per serving)

Calories: 729 kcal

Carbohydrate: 17 g

Cholesterol: 197 mg

Fiber: 3 g

Protein: 64 g

Saturated Fat: 10 g

Sodium: 506 mg

Sugar: 4 g

Fat: 44 g

Unsaturated Fat: 0 g