Step-by-Step Instructions

1. 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 30 minutes.

2. 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.

3. 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.

4. 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.

5. 5.Add Aromatics

   Add 4 green chillies (chopped) and 1-inch chopped ginger. Continue to fry until the onions are translucent.

6. 6.Add Vegetables

   Add 1 cubed (blanched) carrot and 1/2 cup green peas. Mix well.

7. 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.

8. 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.

9. 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.

10. 10.First Bake and Baste

    Baste the chicken with melted butter. Bake at 180 degrees C for 30 minutes.

11. 11.Second Baste and Bake

    After 30 minutes, 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 for another 40 minutes, or until fully cooked and golden brown.

12. 12.Rest and Serve

    Allow the chicken to rest for 15 minutes before carving to ensure the juices redistribute, making the meat tender and moist.