Monday, December 23, 2013

Stuffed Full Chicken


For marination:
Full chicken - 1 kg
red chilli powder - 2 tsp
corriander powder - 1 tsp
turmeric powder - 1/2 tsp 
garam masala - 1/2 tsp
cumin powder - 1/4 tsp
cinnamon powder - 1/2 tsp
nutmeg powder - 1/8th tsp
curd - 1/4 cup (thick)

For Stuffing:
Eggs - 4 (boiled and deshelled)
onions - 4 (finely chopped)
tomatoes - 4 (chopped)
briyani masala - 2 tsp
salt to taste
ginger garlic paste - 2 tsp
corriander leaves - 1 handful (finely chopped)
oil - 4 tbsp

For Marination:
- cut the chicken in slits everywhere so the masala can ooze in
- add all the ingredients to marinate to a make a thick paste and then apply it well on the chicken
- then cover with a plastic sheet and then dump it in to an airtight container
- store in the fridge for minimum overnight. I marinated for 2 days.

For Stuffing:
- in a pan add oil
- add the onions and fry till they are transparent
- add the tomatoes and ginger garlic paste 
- fry till they are mushy 
- add in the salt to taste
- add in the briyani masala and cook till it forms a semi gravy
- add in the corriander leaves and cook for another 2 - 3 mins
- add the boiled - eggs and cook for another 2  mins
- remove from fire and leave it aside

For the Grill:
- in a baking pan line it with a sheet of aluminium foil
- now remove the eggs from the gravy and stuff them inside the chicken
- add some oil on the baking tray and place the chicken on the tray
- pour in the prepared gravy and allow that to grill
- the oven has to be preheated at 180 degree for 10 mins
- chicken has to be kept in the middle rack 
- and baked for 20 mins on one side at 180 degrees
- after 20 mins turn it to the other side and then allow that to bake for another 20 mins
- increase the heat to 200 degress and bake for another 10 more mins
- remove and serve.

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