Naina's Stuffed Chicken
- Ready In:
- 7hrs 40mins
- Ingredients:
- 18
- Yields:
-
1 stuffed chicken
ingredients
-
For stuffing
- 1 medium chicken
- 250 g mincemeat
- 1 large potato, cut into cubes
- 2 large onions, finely chopped
- 4.92 ml garam masala powder
- 4.92 ml red chili powder
- 2.46 ml turmeric powder
- 1 small tomatoes, peeled and finely chopped
- 29.58 ml oil
- 9.85 ml ginger-garlic paste
-
For marinade
- 9.85 ml red chili powder
- 2.46 ml turmeric powder
- 9.85 ml ginger-garlic paste
- 4.92 ml garam masala powder
- 1 lemon, juice of
- salt
-
For garnishing
- hard-boiled egg, sliced
- 1 bunch fresh coriander leaves, chopped
directions
- Wash, clean and dry a whole chicken.
- Apply marinade on top and inside the chicken.
- Refrigerate for 5-6 hours.
- Boil the mince and potato in 1/2 cup of water.
- Add salt.
- Allow it to cool.
- Heat oil in a skillet.
- Add onions and fry till light brown.
- Add the above mentioned masala for stuffing.
- Add tomatoes and cook until the oil separates.
- Add salt to taste.
- Add the boiled mince meat and potato into the masala.
- Allow it to cook for 5 minutes.
- Add 1/2 a bunch of corrianderleaves.
- Allow it to cool.
- Stuff the marinated chicken.
- Using a needle and thread carefully stuff the opening of the chicken until it is completely sealed so that the stuffing does not open.
- Put the chicken in a pre-heated microwave.
- Grill for 30 minutes until the chicken is golden in colour.
- Incase you do not have a microwave, then fry the chicken using very little oil over slow flame turning sides until it's golden in colour.
- Ganrish the chicken with corriander leaves.
- Place it in the center of a serving plate and enhance it's beauty by placing sliced boiled eggs around it.
- Serve hot with chutney.
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Reviews
-
This was good, I served it with Couscous with Almonds #81993 and North African Spiced Carrots #109803, a good combination. "Microwave" should read "microwave with grill feature", not an option I have on my appliance, so I baked in my oven, using broil to finish it off, which was easier for me than than frying it up in a pot. I will try this again when the season permits an excursion to our outdoor grill--it's not so much that weather is a problem for us here, it just gets too dark too early to see the food!
RECIPE SUBMITTED BY
<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>