Stuffed Chicken Recipe
The ultimate Indian stuffed chicken recipe is the best because it combines tender, succulent chicken with an explosion of flavors that captivate your taste buds. But what sets it apart is the mouthwatering bread stuffing that takes this dish to a new level.
There was no Christmas celebration without mom’s stuffed roast chicken. It was something we always looked forward to on special occasions. A dinner table with mom’s homemade food is a good memory that makes me miss my mom even more.
Picture this: tender, succulent chicken, bursting with flavors, and filled with a mouthwatering bread stuffing that will make your taste buds dance with joy. Intrigued?
Incorporate these techniques into your cooking repertoire and you’ll unlock the ultimate Indian stuffed chicken recipe that will elevate your dinners to new heights. Whether you’re hosting a special occasion or simply craving an extraordinary meal, this dish is sure to impress. Don’t wait any longer – try this recipe today and delight your taste buds with an unforgettable culinary masterpiece!
Why is this the best recipe?
- One of the reasons why this is the best recipe is the attention to detail in seasoning the chicken. The flavors infused into the meat truly make it stand out from the crowd. Every bite bursts with a harmonious blend of spices that will transport you to the vibrant streets of India. From aromatic cumin to fragrant turmeric, each ingredient is carefully chosen to create a symphony of taste.
- Another factor that sets this recipe apart is the art of stuffing the chicken. The bread filling is not just an afterthought but a star in its own right. The bread is lightly toasted to perfection, creating a delightful texture that complements the tender chicken. Mixed with aromatic herbs, onions, and garlic, the stuffing adds a depth of flavor that will have you coming back for seconds.
- Finally, what makes this recipe the best is the overall dining experience it creates. Not only does it satisfy your taste buds, but it also leaves a lasting impression on your guests. The combination of tender chicken, flavorful stuffing, and perfectly balanced spices creates a harmony that is simply unforgettable. Every bite is a journey of flavors, transporting you to the heart of Indian cuisine.
Ingredients and substitutions
- Chicken: Use a pretty whole chicken that will look impressive on the table. Make sure the skin is in tack so it has a nice color. Use the ofals (inner parts) of the chicken for the stuffing mixer. It adds more flavor, texture and bite.
- Stuffing: The stuffing is where the magic happens. Traditional Indian recipes often combine spices, herbs, and vegetables to create a burst of flavor. However, feel free to experiment with different ingredients that suit your taste preferences for a personalized twist.
- Spices: Indian cuisine is known for its bold and aromatic spices. The recipe suggests cumin, coriander, and garam masala. However, feel free to adjust the spice levels according to your taste. If you prefer a milder taste, reduce the amount or omit it altogether.
- Butter or ghee: The recipe recommends using butter or ghee, a clarified butter commonly used in Indian cooking. However, if ghee or butter is not readily available, you can substitute regular cooking oil. Just keep in mind that the choice of fat can slightly alter the overall taste.
Presentation Tips to Wow Your Guests
- First and foremost, pay attention to your plating. Choose a plate or serving dish that complements the vibrant colors and textures of the stuffed chicken. Opt for a clean, white plate to allow the colors of the dish to pop or go for a rustic and earthy serving dish for a more traditional feel. Remember, the presentation should reflect the essence of the recipe.
- Next, consider the arrangement of the stuffed chicken on the plate. Create a visually appealing composition by arranging the chicken in a balanced manner. Place the chicken in the center of the plate and garnish it with fresh herbs or a sprinkling of toasted sesame seeds for an extra touch of elegance. Don’t be afraid to experiment with different arrangements until you find one that is visually pleasing.
- In addition to the chicken itself, think about the accompanying elements. A colorful and refreshing side salad or a vibrant vegetable medley can provide a visually enticing contrast to the stuffed chicken. Consider adding a drizzle of a complementary sauce or a squeeze of fresh lemon juice to enhance the flavors and add a burst of color to the plate.
- Lastly, pay attention to the details. Make sure the edges of the plate are clean, and wipe away any stray sauce or garnish that may detract from the overall presentation. Take a moment to step back and assess the dish from different angles, ensuring it looks just as impressive from all perspectives.
Frequently asked questions
As a guide, you bake the first 15 minutes at 210 °C/ 425 °F. Then, calculate 20 minutes for every 1 lb or 500 grams of chicken. Of course, the best guide is until juices run clear or the internal temperature reaches 165 °F / 75 °C.
Tip – The foolproof method would be to use a meat thermometer. The temperature should reach 165 °F or 75 °C in the thickest part of the thigh or 145 °F in the breast.
Yes, you can! If you want to save some time on the day of your dinner party, you can prepare the stuffing a day in advance. Simply follow the recipe instructions up to the point where you stuff the chicken, then cover and refrigerate the stuffing until you’re ready to use it. This way, you can assemble and cook the stuffed chicken just before serving.
Yes, you can freeze any leftover stuffed chicken for future meals. Make sure to wrap each piece tightly in plastic wrap or place them in a sealed container before freezing. When you’re ready to enjoy the leftovers, simply thaw them in the refrigerator overnight and reheat them in the oven until heated through.
This Indian stuffed chicken recipe pairs well with a variety of sides. Some traditional options include basmati rice, naan bread, or a refreshing cucumber raita. You can also serve it with a side of roasted vegetables or a fresh green salad to create a well-rounded meal.
- Indian Chicken Patty
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- Chicken vindaloo
- Baked Crispy Chicken Recipe
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East Indian Stuffed Chicken Recipe
Print Pin RateIngredients
- 1.5 kg (3 lb) Chicken
- ½ cup Butter soft, room temperature
- 8 large Garlic finely minced
- 1/4 cup (60 ml) Chicken stock
For the Stuffing
- 1 cup Chicken spare parts liver, gizzard, hearts – cooked & chopped
- 4 cups (8 – 10 slices) Loaf bread cubes Cut into 2-inch cubes
- 4 slices (90 g) Bacon chopped
- 1 large Onion finely chopped
- 1 large Carrot finely chopped
- 1 cup Celery finely chopped
- ¼ cup ( ) Green Peas
- 1 inch French ginger finely chopped
- 3 large Garlic cloves minced
- 2 large Green chilies Sliced
- ¼ cup Cilantro leaves chopped
- ¼ cup Mint leaves chopped
- 1 tbsp Sugar
- 8 – 10 (10 g) Almonds chopped
- 20 (10 g) Black Raisins or golden raisins
- 2 tbsp Sour lime juice lemon juice
Instructions
Stuffing
- Preheat the oven to 400°F/200°C//Gas Mark 4
- Bread – Cut the bread slices into cubes spread them on a baking pan and lightly toast them for 10 minutes.4 cups Loaf bread cubes
- Bacon – Place the bacon cubes into a frying pan. Cook on medium-high heat until almost all the fat is rendered. Remove the bacon from the pan and set aside. Drain excess fat, leaving a little to sauté.Pro tip – if you like bacon, leave all the bacon fat in the pan for sautéing.4 slices Bacon
- Sauté – In the same frying pan, sauté the chopped onions until light brown; add ginger, garlic, and green chilies. Saute for 2 minutes more.1 large Onion, 1 inch French ginger, 3 large Garlic cloves, 2 large Green chilies
- Veggies – Add the chicken parts (ofal) celery, and carrots. Cook, until veggies are almost cooked then add the green peas and cilantro leaves. Add the lemon juice, cinnamon powder, and sugar. Combine well.1 cup Chicken spare parts, 1 large Carrot, 1 cup Celery, ¼ cup Green Peas, ¼ cup Cilantro leaves, ¼ cup Mint leaves
- Combine – In a large bowl, combine the sautéed veggie mixture, bacon, toasted bread cubes, raisins, and almonds. Season with salt, pepper, and sugar. Set aside until ready to bake. Pro tip – this mixture can be made up to 24 hours ahead and left in the fridge,1 tbsp Sugar, 8 – 10 Almonds, 2 tbsp Sour lime juice, 20 Black Raisins
- Garlic butter marinade – In a small bowl, combine the softened butter, garlic, salt, and pepper.½ cup Butter, 8 large Garlic
- Prep the chicken – Clean and wipe dry the chicken. Season with salt and pepper making sure to season the chicken inside out. Then, generously spread the garlic butter marinade all over the chicken.1.5 kg Chicken
- Stuffing – Add the chicken stock to the prepared bread stuffing and toss well. Then, stuff the chicken cavity with the bread stuffing. Do not overstuff the chicken cavity otherwise, it will become soggy.1/4 cup Chicken stock
- Truss – Truss / Tie the chicken legs with the wings. This helps the chicken keep its shape during roasting.
- Roasting pan – Use a roasting dish large enough for the chicken and extra stuffing. Place the chicken in the baking dish and spread the stuffing all around the chicken.
- Roast – Roast the chicken for 15 minutes on the center rack at 400°F/200°C//Gas Mark 4. Then, reduce the heat to 177°C / 350°F / Gas Mark 4. Continue roasting for another 30 to 35 minutes until the chicken is golden and cooked. Pro tip – The chicken is done when you poke a knife in the thickest part of the thigh. The juices should run clear.
Recipe Notes
-
- First and foremost, pay attention to your plating. Choose a plate or serving dish that complements the vibrant colors and textures of the stuffed chicken. Opt for a clean, white plate to allow the colors of the dish to pop or go for a rustic and earthy serving dish for a more traditional feel. Remember, the presentation should reflect the essence of the recipe.
- Next, consider the arrangement of the stuffed chicken on the plate. Create a visually appealing composition by arranging the chicken in a balanced manner. Place the chicken in the center of the plate and garnish it with fresh herbs or a sprinkling of toasted sesame seeds for an extra touch of elegance. Don’t be afraid to experiment with different arrangements until you find one that is visually pleasing.
- In addition to the chicken itself, think about the accompanying elements. A colorful and refreshing side salad or a vibrant vegetable medley can provide a visually enticing contrast to the stuffed chicken. Consider adding a drizzle of a complementary sauce or a squeeze of fresh lemon juice to enhance the flavors and add a burst of color to the plate.
- Lastly, pay attention to the details. Make sure the edges of the plate are clean, and wipe away any stray sauce or garnish that may detract from the overall presentation. Take a moment to step back and assess the dish from different angles, ensuring it looks just as impressive from all perspectives.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Love your recipes and the way you make things. Simple basic ingredients that would be in every household. I have always been fascinated with India and people of India. I am greek background born in Australia and live there and fulfilled my dream went to India in 2018 and fell involve with the place and the people. I love cooking indian meals but now I found your website can’t wait to start cooking your recipes. The one thing I was looking for was making yogurt without a starter and your sight came up. So glad to have found you.
Thank you, Maria. Welcome to my blog. Yes, I do have how to make yogurt from scratch without a starter on my other blog Veena Azmanov. I do have some Indian recipes there too. Let me know if you try any of my recipes.
Hi Veena…what a wonderful blog…a real treasure trove of recipes. Would love to try this stuffed chicken.. does the chicken have to be turned during roasting. And how do we know when its cooked.
Hey Chris. Thank you so much. Happy you like my blog
I baste and brush with melted butter but do not turn the chicken. That is why I have a nice color.
When you poke a knife in the thickest part of the chicken thigh the juices should run clear. That means the chicken is done.
The foolproof method would be to use a meat thermometer. The temperature should reach 165 °F or 75 °C in the thickest part of the thigh or 145 °F in the breast.