Stuffed Chicken Roast – East Indian Style

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 30 minutes.

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 for 30 minutes.

Step 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.

Step 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.

• 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.