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Home Dish Stuffed chicken

Stuffed chicken

Name: How to cook Stuffed chicken - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Mona Santosh

Stuffed chicken

#chickenrecipes Created this recipe when I didn't have oven/tandoor/grill to make perfect whole chicken. I made it in a pan, gave it smokey flavour. Filled it with aromatic Saffron rice. So presenting amazing one pot meal that can be roasted in a pan perfectly!

Ingredient

Food ration :

4 servings

Cooking time :

60 minutes

1 kg

whole chicken with or without skin

2 tbsp

ginger garlic paste

3 tbsp

tandoori masala

1 tsp

kashmiri chilli powder

1/2 tsp

garam masala powder

1 tsp

chat masala

2 tbsp

lemon juice

2 tbsp

melted butter

1 tsp

crushed kasuri methi

1 cup

basmati rice

3 pinch

saffron

3 tbsp

milk

medium size onion

1 tsp

chopped garlic

1 tbsp

chopped Coriander leaves

charcoal

Cooking instructions

* Step 1

Clean chicken, pat it dry, poke on outer side with knife or fork, apply 2 tsp lemon juice and salt in and out, keep aside.

* Step 2

In a bowl mix remaining lemon juice, ginger garlic paste, tandoori masala, Black pepper crushed, kashmiri chilli powder, kasoori methi and melted butter(save few drops of melted butter to put on the charcoal) Make a thick paste. Add water if needed. Not using salt as tandoori masala is quite salty, you can taste the prepared masala and add salt if you want.

* Step 3

Apply this paste on outer side of chicken, coat it very well. Don't stuff it inside as it will give raw taste.

* Step 4

Refrigerate it minimum 4 hours or best if you keep it marinated overnight

* Step 5

Heat 2 tsp oil in a pan, add chopped garlic, onion and a cube of chicken stock. Let the onion get soft, add par boiled rice, saffron soaked in milk, mix well, cook for 2 minutes and switch off the flame.

* Step 6

Place a charcoal that is burning, in a piece of silver foil, or steel katori, drop few droos of butter and immediately close the lid so that chicken gets smoky flavour. Keep it for 10 minutes.

* Step 7

Discard the coal, remove extra liquid/masala from chicken and keep it aside.

* Step 8

Fill marinated chicken with cooked saffron rice.

* Step 9

Use thread and needle, seal the chicken or tie it well with the thread.

* Step 10

Take a deep non stick vessel that has a lid, brush the pan with little oil, put stuffed chicken, cover and cook on slow flame for 20 minutes, now brush the chicken with masala tou saved and turn it, masala already have melted butter but if you want brush some oil too. Cover again n cook another 20 minutes.