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Main Course

Roasted Stuffed Chicken

Kerala-style dry fry where chicken is cooked down until all the moisture evaporates and what remains is intensely flavoured, slightly caramelised, and impossibly moreish. Best with parotta or plain rice.

Ingredientsfor 3 servings

Chicken : 1 whole (1.5 k gm
Tandoori masala : 4 tsp
Garlic cloves : 6 nos
Ginger : 1 small piece
Tomato : 1 nos
Onion : 1 nos
Curd : 1 tsp
Green chilly : 1 no
Lemon juice : of 2 lemon
Butter : 30 gm
Boiled Eggs : 3 nos
Onion : 1 nos
Leftover of the marinate

Preparation

Step 1
Grind well the ingredients from tandoori masala to lemon juice in a mixer grinder.
Step 2
Make slits / cuts on the chicken (for the masala to catch well).
Step 3
Smear it all over the chicken and refrigerate for min 6 hours.
Step 4
Chop the onion into small pieces, add boiled eggs and the leftover marinate of chicken to this. Cook in an oiled pan for 4 - 5 minutes.
Step 5
Get the chicken out from refrigerator at least 1 hour before cooking.
Step 6
Stuff it with the egg - onion mixture. Place small pieces of butter into slits made on the chicken.
Step 7
Preheat the oven to 220 ° C, bake the chicken for 30 minutes.
Step 8
Then reduce the temperature to 180 ° C and turn the chicken over so breast side is now up. Bake again for 30 - 35 minutes more. Serve hot.

Tip

The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

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Get it on

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Main Course

Roasted Stuffed Chicken

Ingredientsfor 3 servings

Chicken : 1 whole (1.5 k gm
Tandoori masala : 4 tsp
Garlic cloves : 6 nos
Ginger : 1 small piece
Tomato : 1 nos
Onion : 1 nos
Curd : 1 tsp
Green chilly : 1 no
Lemon juice : of 2 lemon
Butter : 30 gm
Boiled Eggs : 3 nos
Onion : 1 nos
Leftover of the marinate

Preparation

Step 1
Grind well the ingredients from tandoori masala to lemon juice in a mixer grinder.
Step 2
Make slits / cuts on the chicken (for the masala to catch well).
Step 3
Smear it all over the chicken and refrigerate for min 6 hours.
Step 4
Chop the onion into small pieces, add boiled eggs and the leftover marinate of chicken to this. Cook in an oiled pan for 4 - 5 minutes.
Step 5
Get the chicken out from refrigerator at least 1 hour before cooking.
Step 6
Stuff it with the egg - onion mixture. Place small pieces of butter into slits made on the chicken.
Step 7
Preheat the oven to 220 ° C, bake the chicken for 30 minutes.
Step 8
Then reduce the temperature to 180 ° C and turn the chicken over so breast side is now up. Bake again for 30 - 35 minutes more. Serve hot.

Tip

The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Wayanad Special Pothum Kaal | Beef Bone Marrow Recipe

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