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Indian Style Stuffed Roast Chicken

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Ingredients

Adjust Servings:
1 (3 lb) whole chickens
1 teaspoon saffron
1 teaspoon ground nutmeg
1 tablespoon warm milk
2 ounces butter
1 large onion chopped
2 hard-boiled eggs and chopped
1/3 cup dried apricot soaked till soft and chopped
2 fresh green chilies chopped

Nutritional information

890.7
Calories
565 g
Calories From Fat
62.8 g
Total Fat
22.1 g
Saturated Fat
298.4 mg
Cholesterol
302.9 mg
Sodium
36.7 g
Carbs
6.3 g
Dietary Fiber
23.9 g
Sugars
48 g
Protein
479g
Serving Size

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Indian Style Stuffed Roast Chicken

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    Cuisine:

    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)!

    • 105 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    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

    1
    Done

    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.

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    Sammy Shepherd

    Spice whisperer known for her bold and aromatic dishes that tantalize the taste buds.

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