Stuffed Roast Chicken

Simple Roast Chicken flavored with butter and spices, then oven roasted to a golden, crispy, and juicy perfection! Roast chicken is stuffed with flavored mutton mince. EASY, simple to prepare, and flavorful. Perfect for weekends and gatherings!

Video link for this recipe is posted below.

Thanks and happy cooking!!

Ingredients-

Chicken- 1 kg, with skin

Mincemeat- 250 gms

Onion- 1 chopped

Tomato- 1 chopped

Ginger-garlic paste- 3 tbsp

Green chilli paste- 1 tsp

Coriander leaves- ½ cup chopped

Lemon- 3 tbsp

Oil- 4 tbsp

Butter- 7 tbsp (100 gms)

Turmeric pwd- ½ tsp

Chaat masala pwd- 1 tsp

Dry ginger pwd- ½ tsp

Red chilli pwd- 3 tsp

Garam masala pwd- 1-1/2 tsp

Cumin pwd- 1 tsp

Coriander pwd- 2 tbsp

Fennel seeds pwd (saunf) – 1 tsp

Crushed kasoori methi (fenugreek leaves)- 1 tbsp

Tinned chickpeas- 1 cup

Salt to taste

Method-

Step 1. Mix together garam masala pwd, cumin pwd, coriander pwd, fennel seeds pwd and kasoori methi.

Step 2. Mix and keep aside 2 tsp for mincemeat stuffing. The balance is for the chicken marinade.

Step 3. In a bowl mix the 2 tbsp ginger garlic paste, the dry masala we just made, chaat masala pwd, dry ginger pwd, red chilli pwd, lemon juice and chopped coriander leaves.

Step 4. Rub chicken completely dry.

Step 5. Make deep pricks into the chicken with fork.

Step 6. Apply prepared marinade well below the skin trying not to break the skin as much as possible. Rub well into the skin

Step 7. In the same way apply 4 tbsp butter below the skin.

Step 8. Cover and keep in fridge overnight.

Step 9. For stuffing, fry chopped onion in oil till soft and translucent.

Step 10. Add 1 tbsp ginger garlic paste and green chilli paste, fry for another 2-3 mins.

Step 11. Add chopped tomato, turmeric pwd and salt.

Step 12. Fry till tomatoes turn soft.

Step 13. Add mincemeat and cook on high heat till oil seperates.

Step 14. Add the 2 tsp dry masala that we had prepared and kep aside.

Step 15. Cook for a min more.

Step 16. Remove chicken from fridge an hour before stuffing to bring it to room temperature.

Step 17. Stuff it alternatively with the prepared mincemeat stuffing and chickpeas.

Step 18. Sew both ends of chicken and filling with stuffing.

Step 19. Tie the legs together.

Step 20. Grease baking tray and place a layer of thickly cut onion rings in the tray.

Step 21. Place chicken on top and brush on all sides with 3 tbsp butter.

Step 22. Bake in preheated oven at 180 degrees Centigrade for 1 hr- 10 mins.

Step 23. Remove chicken midway, after 40 mins, to turn it and add the balance stuffing around it.

Step 24. Place it back in the oven for the balance 30 mins.

Step 25. Remove chicken from oven and place it in another dish and grill for another 8-10 mins till skin is crisp and golden.

Step 26. Serve with the balance sauce in tray as it is or blend into a sauce.

Step 27. Serve with a sprinking of chaat masala pwd or with garlic paste or hummus as an accompaniment.

Refer to the video for detailed instructions.