Stuffed Chicken 🐔

Ingredients

• 1 whole skinless chicken (make slits) 

• 500 g yoghurt 

• 5 tbsp red chilli powder 

• 2 tbsp Kashmiri chilli paste 

• 1 ½ tsp coriander and cumin powder 

• 1 tbsp ginger paste 

• 1 tbsp garlic paste 

• ½ cup oil 

• 1 boiled egg (no shell) 

• 1 cup boiled white rice

• ¼ cup lemon juice

• Salt to taste 

1. Sew the chicken legs together with bamboo sticks covering the inside of the chicken. 

2. Cover with foil and leave in the fridge for minimum 4 hours to overnight for all the flavors to set in the chicken. 

3. Bake the chicken in the oven with the foil on, on high heat for about an hour and basting the chicken with the sauce every 15 minutes. 

4. Once the chicken has cooked through, turn your oven on broil and cook for another 30 minutes flipping the chicken half way through to grill the other side. 

5. In a frying pan, heat up the leftover marinade to serve with the chicken. 

6. Serve with aloo pilao (recipe on next slide) or white rice! 

7. Enjoy!  Preparation

8. In a bowl mix the yoghurt, chilli powder, Kashmiri chilli paste, coriander/cumin powder, ginger paste, garlic paste, oil, salt and lemon juice till well combined. 

9. Make slits into a whole chicken and place in a baking dish. 

10. Rub the marinade all over the chicken including inside the chicken. 

11. Pour some of the marinade on the cooked rice and stuff it inside the chicken. 

12. Stuff the boiled egg inside as well. 

13. Pour more of the marinade on the chicken and save some for later.