Indian-Style Stuffed Roast Chicken Recipe

Indian roast chicken
Chickenfarmersofcanada/Flickr/CC BY 2.0
  • 4 hrs 45 mins
  • Prep: 3 hrs 5 mins,
  • Cook: 100 mins
  • Yield: 5 to 8 servings
Ratings (30)

Stuffing a roast chicken is a western thing, but the Anglo-Indian way will leave you wishing you'd always roasted chicken this way. This recipe pairs the savory spices with the sour flavors for a chicken experience that is far from boring. Serve this Indian-style stuffed roast chicken with Lachcha Paratha, flaky, layered Indian flatbread, and enjoy!

What You'll Need

  • 1 whole chicken - roughly 1.5 kilogram or 3.3 pounds
  • For the marinade:
  • 2 tablespoons fresh unsweetened yogurt
  • 2 tablespoons lime 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/canola/sunflower cooking oil
  • 3/4 teaspoon cumin seeds
  • 2 medium-sized onions chopped fine
  • 2 teaspoons garlic paste
  • 1 teaspoon ginger paste
  • 1 tablespoon coriander powder
  • 1 teaspoon cumin powder
  • 1 tablespoon garam masala (see link below for recipe)
  • 10 ounces or 300 grams minced or ground meat(use beef or lamb)
  • Salt to taste
  • 2 medium-sized tomatoes chopped fine
  • 1 cup fresh/ frozen peas
  • 1 cup chopped potatoes - 1-inch cubes - (skin removed)
  • 1 teaspoon lime or lemon juice
  • 1/4 cup chopped fresh coriander leaves
  • 3 tablespoons vegetable cooking oil to drizzle on chicken when roasting

How to Make It

  1. Wash chicken, remove innards. When done, pat dry.
  2. Put all the ingredients for the marinade in a large, deep bowl. Mix well. Put the whole chicken into this marinade and coat well with it. Cover the dish with cling wrap and keep aside for 2 to 3 hours in the refrigerator.
  3. While the chicken marinates, you can prepare the filling. Heat 3 tablespoons of cooking oil in a wok or deep pan, on medium heat.
  4. Add the cumin seeds and fry for 1 minute. Add the onions now. Fry till they turn a pale golden color.
  1. Add the ginger and garlic pastes and fry for 1 minute.
  2. Add the minced meat and all the powdered spices - coriander, cumin, garam masala and salt to taste.
  3. Continue to brown the minced meat, stirring often to prevent burning. This should take about 5 to 7 minutes.
  4. Add the tomatoes, peas and potatoes, stir and cook till the potatoes are soft.
  5. Turn the fire off and add the lime juice and chopped coriander leaves. Mix well.
  6. Preheat oven to 175C or 350F or Gas Mark 4.
  7. Remove the marinated chicken from the refrigerator and fill the stomach cavity with the minced meat stuffing. Try and get all the stuffing in if possible.
  8. Put in a baking/ roasting dish and drizzle all over with cooking oil.
  9. Roast the chicken, uncovered for 1 hour and 15 minutes (75 minutes). It will ideally, be golden in color by now.
  10. Serve hot with Lachcha Paratha!