Stuffed Chicken Roast – East Indian Style
Recipe Summary
- A flavorful and aromatic stuffed chicken roast, prepared by marinating a whole chicken and filling it with a delicious mixture of fried nuts, bread croutons, and sautéed vegetables with spices. The chicken is then baked until golden brown and tender.
All Ingredients - For Marination
- Chicken 1.2 Kgs
- Salt 1 tsp
- Paprika powder 1 tbsp
- Lemon juice 1 tbsp
All Ingredients - For Stuffing
- Ghee/oil for cooking 1.5 tbsp
- Cashew nuts 1 tbsp
- Raisins 1 tbsp
- Bread croutons 2 slices cubed
- Onions chopped 2 medium
- Green chillies 4 nos.
- Ginger 1 inch piece chopped
- Carrot 1 cubed (blanched)
- Green peas 1/2 cup
- Chicken Liver 1/2 cup (optional)
- Cold cuts optional
- Juice of half a lemon half a lemon
- Garam Masala powder 1/2 tsp
- Pepper powder 1/2 tsp
- Salt 1 tsp
- Coriander leaves for garnish 1/4 cup chopped
- Butter 2 tbsp melted
Tools You'll Need
- Pan
- Oven
Don't have an ingredient? Try these swaps
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Pat and Marinate Chicken
Pat the chicken dry. Marinate the chicken with 1 tsp salt, 1 tbsp paprika powder, and 1 tbsp lemon juice. Set aside for .
Step 2: Fry Nuts and Raisins
Heat 1.5 tbsp ghee or oil in a pan. Fry 1 tbsp cashews and 1 tbsp raisins until golden brown. Remove and set aside.
Step 3: Fry Bread Croutons
In the same pan, add 2 slices of bread cut into cubes and fry until golden brown. Remove and set aside.
Step 4: Sauté Onions
Heat 1.5 tbsp ghee or oil in a pan. Add 2 medium chopped onions and 1 tsp salt. Fry until translucent.
Step 5: Add Aromatics
Add 4 green chillies (chopped) and 1-inch chopped ginger. Continue to fry until the onions are translucent.
Step 6: Add Vegetables
Add 1 cubed (blanched) carrot and 1/2 cup green peas. Mix well.
Step 7: Add Lemon Juice and Optional Ingredients
Add the juice of half a lemon. Optionally, add 1/2 cup chicken liver and cold cuts at this stage.
Step 8: Combine Stuffing Ingredients
Add the fried bread croutons, fried cashews, and raisins to the pan. Add 1/2 tsp garam masala powder and 1/2 tsp pepper powder. Mix well and let the stuffing cool.
Step 9: Stuff the Chicken
Insert cubes of butter between the skin of the chicken and the flesh. Start stuffing the chicken cavity with the prepared mixture. Secure the cavity with toothpicks or sew it to keep the stuffing inside.
Step 10: First Bake and Baste
Baste the chicken with melted butter. Bake at 180 degrees C (approximately 355°F) for .
Step 11: Second Baste and Bake
After , remove the chicken from the oven. Baste it again with melted butter. Add vegetables like potatoes and green beans around the chicken if desired. Put the chicken back into the oven and continue baking at 180 degrees C (approximately 355°F) for another , or until fully cooked and golden brown.
Step 12: Rest and Serve
Allow the chicken to rest for before carving to ensure the juices redistribute, making the meat tender and moist.
Pro Tips
• Pat the chicken dry for better marination.
• Baste the chicken with melted butter during baking for a crispy skin.
• Allow the chicken to rest for 15 minutes after baking before carving to ensure the juices redistribute, making the meat tender and moist.
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