Stuffed chicken roast is a stunning dish which could be the centre piece of your New Year feast. You must have seen the glazed roasted whole chickens on the dining tables in magazines and television. Now is the time to make your own. Try out this simple recipe of the delicious dish which is loaded with spices and flavours.
Ingredients
1 whole chicken (around 1 ½ kg)
1 tsp chilli powder
1 tsp turmeric powder
1 tsp soy sauce
1 tsp masala powder
1 tsp ginger €“ garlic paste
1 tbsp green chillies (crushed)
A pinch of red food colour
Juice of 1 lemon
Salt as required
Pepper as required
4 tbsp butter
1 tbsp ginger paste
1 tbsp garlic paste
1 tbsp green chili paste
2 medium sized potatoes (cooked and mashed)
¾ cup cubed bread slices
Salt as required
Pepper as required
1 tbsp barbecue sauce
1 cup vanaspati
1 tbsp ginger, garlic, green chillies (chopped)
2 big onions (finely chopped and fried)
½ cup tomato sauce
Stock, as required
Preparation
Clean the whole chicken
Separate the chicken liver and gizzards
Cook them, chop it finely and set it aside
Prepare a marinade by mixing chilli powder, turmeric powder, soy sauce, masala powder, ginger-garlic paste, crushed green chillies, red food colour, lemon juice and salt and pepper as required
Marinate the whole chicken with this and keep it in the fridge for at least 8 -9 hours
Heat butter in a pan
Add the ginger, garlic and green chilli pastes and saute well
Add the cooked and chopped liver and gizzards and mix well
Add the mashed potatoes, bread cubes, barbecue sauce, salt and pepper as required
Give it a good mix and take it off the heat
Stuff the marinated chicken with this liver-potato filling
Tie the chicken using a twine
Heat vanaspati in a big pan
Place the stuffed chicken and roast until all the sides turn golden brown
Place the roasted chicken on a greased baking tray
Bake this in a pre-heated oven of 160°C for 30 minutes (It could also be cooked for 15 minutes in a pre-heated oven of 180°C)
Transfer the cooked chicken onto the serving dish
For the sauce, heat some butter in another pan
Add the chopped ginger, garlic and green chillies, fried onion and also the rest of the previously prepared marinade and saute well
Add tomato sauce and stock into it and boil
When the gravy begins to thicken take it off the heat
When this cools down, just give it a mix in the blender
The stuffed roast chicken tastes amazingly well with the spicy and tangy sauce.
