| Prep Time | 30 minutes |
| Cook Time | 1 hour 10 minutes |
| Servings |
people
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Ingredients
- 1 kg Whole chicken
Marinade
- 2 tbsp thick yoghurt
- 1/2 tbsp ginger paste
- 1/2 tbsp garlic paste
- 3 tsp kashmiri chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp salt
For the Filling
- 350 gm minced meat
- 2 tbsp vegetable oil
- 1/2 tsp Cumin seeds
- 1 medium onion sliced
- 2 tsp minced garlic
- 1 tsp minced ginger
- 1 1/2 tsp coriander powder
- 2 tsp kashmiri chilli powder
- 1 tsp garam masala
- 1/4 cup frozen peas
- 2 Greenchilli
- 1 tomato chopped
- 3 tsp lime juice
- salt to taste
- oil to drizzle over chicken
- extra lime juice to pour over the chicken while serving
Ingredients
Marinade
For the Filling
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Instructions
- Skin chicken and clean well. Make shallow slits on breast and thighs.
- Mix well the ingredients for the marinade and apply it all over the chicken; inside as well. Refrigerate for a minimum of 1 hour, preferable overnight.
To prepare Filling
- Heat a sauce pan and add oil. When hot, splutter cumin seeds. As soon as they splutter, add chopped onion with salt and sauté till it softens. Add green chillies (if using), ginger and garlic and sauté for a minute or two until the raw smell goes off
- Add all the spices (except garam masala) and sauté for a minute on medium heat until the raw smell goes off. Sprinkle little water if it starts to stick to the pan.
- Add chopped tomatoes, cover and cook till it goes mushy
- Add the washed and drained mince, stir well to break up the forming lumps. Add green peas. Stir well, cover and cook till the mince is cooked well and you get a wet filling, which is like a thick gravy and not dry at all. No need to add water since the water will be released from the meat while cooking. Add garam masala, lime juice and chopped coriander leaves and cook for 3-4 minutes until all the flavours are well blended. Adjust salt if need be. Let it cool slightly.
- Preheat the oven to 200 degrees Celsius (180 degrees for fan assisted oven) 10 minutes prior to baking. Stuff the chicken with meat filling, as full as possible. Tie the chicken legs in away that it covers the opening part. Place the stuffed chicken on baking tray, which has been lined with a greased foil. Pour any leftover marinade on the chicken and drizzle generously with oil.
- Bake for around one hour, less or more as required turning once or twice in between and pouring the liquid from the tray all over chicken.
- To ensure if it is fully cooked, poke the thicker parts like breast or thighs with a skewer or knife. If clear juice oozes out from the poked area, then it should be cooked. Make sure you don’t over cook it, as it gets really dry and rubbery.
- Squeeze generously with lime juice all as soon as it comes out off oven over and serve warm with naan, parattas, rice, Tandoor roti, Chappathis, rice, Arabic bread (khubz) etc.
Recipe Notes
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Looks very tempting dear. Made grilled full chicken, but never tried filling with minced meat. Loved the pics too…
Good choice of recipe.Asheera!very tempting,I never tried full roasted chicken coz hubby don’t like to see it like that!But I love this kind of foods!The piks are too good ! I wish to see the inside part of it 🙈
thank you shazia….sorry cudnt click inside picture
I have made the typical nirachathu, with eggs and onion masala inside but this one is really interesting… double meat! Lovely choice of recipe dear…
Looks Superb!
Simply a mouthwatering dish … double treat for meat lover
Preparing this dish is not that easy as it looks. You have made it so skillfully that the whole chicken look perfect…especially the color and appearance. You have selected one of the challenging recipes. As usual….lovely pics Asheera