Description
This is not a curried chicken recipe,but, and old indian method of roasting chicken. Stuffed with apricots, ground almonds and eggs, and served with a masala gravy it makes a centre piece for a indian meal. All you have to add is the spiced vegetables of you choice.
Ingredients
- Whole Chickens
- Saffron
- Ground Nutmeg
- Milk
- Butter
- Onion
- Hard-boiled Eggs
- Dried Apricot
- Fresh Green Chilies
- Sultana
- Ground Almonds
- White Poppy Seeds
- Spring Onions
- Garlic Cloves
- Five-spice Powder
- Green Cardamoms
- Turmeric
- Black Pepper
- Plain Yogurt
- Water
- Desiccated Coconut
Instructions
- Mix together the saffron and nutmeg into the milk
- Brush the chicken skin with the mixture and then pour the remaining milk into the body cavity
- Melt the butter in a large pan and when hot brown the chicken all over, remove the chicken and set aside for stuffing
- Using the same pan, in the remaining butter fry the chopped onions chillies, and sultanas, for 3 minutes remove from the heat
- Add the ground almonds, poppy seeds, apricots and eggs
- Stuff the chicken with the mixture
- In the same pan fry all off the masala ingredients over low heat for 4 mins, add the water and stir well
- Place the chicken on the bed of masala, cover the pan and cook over medium heat till chicken is tender, about 1 1 / 4 hours
- Serve the chicken with the masala gravy poured over and garnished with the coconut