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Stuffed Roast Chicken


  • 1 whole chicken – roughly 1.5 kilogram or 3.3 pounds

For the marinade:

  • 2 tablespoons greek yogurt or heavy cream
  • 2 tablespoons lime or lemon juice
  • 2 teaspoons garlic paste
  • 1 teaspoon ginger paste
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon salt


 For the filling:

  • 3 tablespoons butter
  • 3/4 teaspoon cumin seeds
  • 1 medium-sized onions chopped fine
  • 2 teaspoons garlic paste
  • 1 teaspoon ginger paste
  • 1 tablespoon coriander powder
  • 1 teaspoon cumin powder
  • 1 tablespoon garam masala (see link below for recipe)
  • Salt to taste
  • 1 teaspoon lime or lemon juice
  • 1/4 cup chopped fresh coriander leaves
  • 3 tablespoons melted butter to drizzle on chicken when roasting


  • Put all the ingredients for the marinade in a large, deep bowl. Mix well. Put the whole chicken into this marinade and coat well with it. Cover the dish with cling wrap and keep aside for 2 to 3 hours in the refrigera- tor.
  • Heat 3 tablespoons of butter in a wok or deep pan, on medium heat. Add the cumin seeds and fry for 1 minute. Add the onions now. Fry till they turn a pale gold- en color. Add the ginger and garlic pastes and fry for 1 minute.
  • Add all the powdered spices – coriander, cumin, garam masala and salt to taste. Turn the fire off and add the lime juice and chopped coriander leaves. Mix
  • Preheat oven to 175C or 350F or Gas Mark 4.
  • Remove the marinated chicken from the refrigerator and fill the stomach cavity with the stuffing. Also put some fresh herbs in there. Put in a baking/ roasting dish and drizzle all over with melted¬†butter.
  • Roast the chicken, uncovered for 1 hour and 15 minutes (75 minutes). It will ideally, be golden in color by now.


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