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!
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!
Open in Cookpad AppSteps
- 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.
- 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.
- 3
Apply this paste on outer side of chicken, coat it very well. Don't stuff it inside as it will give raw taste.
- 4
Refrigerate it minimum 4 hours or best if you keep it marinated overnight
- 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.
- 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.
- 7
Discard the coal, remove extra liquid/masala from chicken and keep it aside.
- 8
Fill marinated chicken with cooked saffron rice.
- 9
Use thread and needle, seal the chicken or tie it well with the thread.
- 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.
- 11
Open the lid, continue cooking without lid, brushing masala if required, until chicken is roasted well and masala on top changes colour.
- 12
On a bed of more rice place the chicken, cut from the center, surprise your guests. Serve it with raita or tomato salsa.
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