Indian-Style Stuffed Roast Chicken

Indian roast chicken
Chickenfarmersofcanada/Flickr/CC BY 2.0
Ratings (47)
  • Total: 4 hrs 45 mins
  • Prep: 3 hrs 5 mins
  • Cook: 100 mins
  • Yield: 1 Roast Chicken (5-8 Servings)

Stuffing a roast chicken is a Western thing, but this recipe for Indian-style stuffed roast chicken will leave you wishing you'd always prepared it this way.

Savory spices are paired with sour flavors for a chicken experience that is far from boring. Serve this with lachcha paratha, a flaky, layered Indian flatbread, and enjoy!

Ingredients

  • 1 whole chicken (roughly 3.3 pounds/1.5 kg.)
  • 3 tablespoons neutral oil (to drizzle on chicken when roasting)
  • For the Marinade:
  • 2 tablespoons yogurt (unsweetened)
  • 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 neutral oil (vegetable/canola/sunflower)
  • 3/4 teaspoon cumin seeds
  • 2 medium onions (chopped fine)
  • 2 teaspoons garlic paste
  • 1 teaspoon ginger paste
  • 10 ounces/300 g. ground beef (or lamb)
  • 1 tablespoon coriander (ground)
  • 1 teaspoon cumin (ground)
  • 1 tablespoon garam masala
  • Salt to taste
  • 2 medium tomatoes (chopped fine)
  • 1 cup fresh/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)

Steps to Make It

Prepare the Chicken

  1. Thoroughly wash the chicken inside, removing any organs or giblet packets, and outside.

  2. Pat dry with paper towels and set aside.

Make the Marinade

  1. In a large, deep bowl, mix together yogurt, 2 tablespoons lime juice, 2 teaspoons garlic paste, 1 teaspoon ginger paste, chili powder, turmeric, and salt. 

  2. Place the whole chicken into this marinade and coat it well. Cover the dish with plastic wrap and marinate for 2 to 3 hours in the refrigerator.

Make the Filling

  1. Heat 3 tablespoons oil in a wok or deep pan on medium heat.

  2. Add the cumin seeds and fry for 1 minute. Add the onions and fry until they turn a pale golden color.

  3. Add 2 teaspoons garlic paste and 1 teaspoon ginger paste and fry for 1 minute.

  4. Add the ground meat, ground coriander, cumin, garam masala, and salt to taste.

  5. Continue to brown the ground meat, stirring often to prevent burning. This should take about 5 to 7 minutes.

  6. Add the tomatoes, peas, and potatoes and stir and cook until the potatoes are soft.

  7. Turn the heat off and add the lime juice and chopped coriander leaves. Mix well.

Cook the Chicken

  1. Heat oven to 350 F/175 C/Gas Mark 4.

  2. Remove the marinated chicken from the refrigerator and fill the stomach cavity with the minced meat stuffing. Try to get all the stuffing in if possible.

  3. Put in a baking/roasting dish and drizzle all over with ​cooking oil.

  4. Roast the chicken, uncovered for 1 hour and 15 minutes. It will, ideally, be golden in color by now and ready to eat.