Ingredients
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1
-
1
-
1
-
1
-
2
-
-
1
-
2
-
1/3
-
2
-
-
-
-
-
Directions
Indian Style Stuffed Roast Chicken,This is not a curried chicken recipe,but, and old Indian method of roasting chicken. Stuffed with apricots, ground almonds and eggs, and served with a masala gravy it makes a centre piece for a Indian meal. All you have to add is the spiced vegetables of you choice.,This was amazing, and so easy! I had no apricots, so doubled the sultanas. There was more stuffing than would fit inside the chicken, so I put it in with the gravy. An easy, yummy, gluten-free recipe. Thanks so much! This one’s going to become a regular with us, the chicken just melted off the bone (and in the mouth)!
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Steps
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1
Done
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Mix Together the Saffron and Nutmeg Into the Milk. Brush the Chicken Skin With the Mixture and Then Pour the Remaining Milk Into the Body Cavity. |
|
2
Done
|
Melt the Butter in a Large Pan and When Hot Brown the Chicken All Over, Remove the Chicken and Set Aside For Stuffing. |
|
3
Done
|
Using the Same Pan, in the Remaining Butter Fry the Chopped Onions Chillies, and Sultanas, For 3 Minutes Remove from the Heat. |
|
4
Done
|
Add the Ground Almonds, Poppy Seeds, Apricots and Eggs. |
|
5
Done
|
Stuff the Chicken With the Mixture. |
|
6
Done
|
in the Same Pan Fry All Off the Masala Ingredients Over Low Heat For 4 Mins, Add the Water and Stir Well. |
|
7
Done
|
Place the Chicken on the Bed of Masala, Cover the Pan and Cook Over Medium Heat Till Chicken Is Tender, About 1 1/4 Hours. |
|
8
Done
|
Serve the Chicken With the Masala Gravy Poured Over and Garnished With the Coconut. |
