East Indian Stuffed Roast Chicken

🧂 Ingredients

• 2 Tablespoons Sugar

  To caramelise
• 3 Tablespoons Ghee (Indian clarified butter)

  Or Oil
• 1 Chicken
• 200 millilitres Water
• 10 Dried Kashmiri Chillies
• 8 Cloves (Lavang)
• 3 Cinnamon Sticks (Dalchini)
• 3 Black Cardamom Pods (Moti Elaichi)

  Badi Elaichi
• 6 Green Cardamon Pods (Choti Elaichi)

  Elaichi
• 1 Tablespoons Salt
• 300 Grams Bread Slices
• 100 millilitres Oil or Ghee
• 3 Onions
• 2 Tomatoes
• 1 inch Ginger
• 8 Garlic Cloves
• 3 Green Chillies – Fresh
• 5 Tablespoons Fresh Coriander Leaves
• 1.5 Tablespoons Curry Leaves
• 1 Tablespoons Mint Leaves
• 0.5 Tablespoons Turmeric Powder
• 0.5 teaspoon Red Chili Powder
• 0.5 teaspoon Pepper Powder
• 0.5 Tablespoons Garam Masala
• 1 Apple Chopped fine
• 100 Grams Raisins
• 50 Grams Cashewnuts

  Roasted
• 100 Grams Hearts

  Boil with the Chicken Liver
• 100 Grams Stomach

  Boil with Chicken Liver
• 250 Grams Chicken Liver
• 200 millilitres Water

  For the liver
• 125 Grams Carrots
• 125 Grams Green Peas
• 125 millilitres Water

  For carrots and peas
• 1.5 Sour limes

  Juice
• 1 Tablespoons Salt

Instructions

• 1 Cut the bread into 1-inch cubes and fry till brown in oil or ghee. Keep aside
  for later.
• 2 Boil the chicken liver for about 20 mins, let it cool and then cut into small
  pieces. (Can do this a day in advance.) Also retain the liver broth. (If adding
  the hearts and stomachs, boil in the same pot.)
• 3 Boil carrots and peas. Once cool, dice the carrots into small pieces.
• 4 Dice the tomatoes and nely chop the onion, chilies, ginger and garlic.
• 5 Finely chop the mint and curry leaves and also the fresh coriander sprigs.
• 6 Chop an apple or pineapple into fine pieces and set aside.
• 7 Roast the cashews and set aside.
• 8 Remove any twigs or seeds from the raisins and set aside.
• 9 Heat oil or ghee in a kadai (deep round vessel).
• 10 Add onions, chillies, ginger, and garlic; and saute all for a few minutes.
• 11 When the onions have slightly browned, add in the tomatoes and simmer for a
  while.
• 12 After the tomatoes, add in the chicken liver, boiled carrots, and peas.
  Optionally, also add the chopped hearts and stomachs.
• 13 Once this is mixed well add the spices and cook for a few minutes.
• 14 Next, add the liver broth and the apple, raisins and cashews and mix well.
• 15 After this add in the fried bread crumbs. You can add a little at a time so the
  pot does not get too full. It also helps to mix it better with the other
  ingredients aka liver pudding masala.
• 16 When finally done, add the chopped coriander, mint and curry leaves and mix
  well.
• 17 Sprinkle the sour lime juice over the entire dish.
• 18 And the liver pudding is ready to use as stuffing.
• 19 Wash and clean the whole chicken and then fill the cavity of the chicken with
  the liver pudding/giblet stuffing. (If making a simple roast, skip the
  stuffing.)
• 20 Stitch the opening with toothpicks or needle and thread and keep the chicken
  aside.
• 21 In another kadai or wok (deep pot), burn some sugar and make a caramelized
  mel/syrup.
• 22 Place the chicken in the vessel and allow it to cook and brown for a few
  minutes.
• 23 Turn the chicken over on its other side and allow it to brown.
• 24 After this add ghee and water.
• 25 Also add the spices and allow to cook for almost an hour on a medium ame.
• 26 Turn the chicken over at the half hour mark so it cooks equally.
• 27 After an hour, the stuffed roast chicken is ready to serve!

Nutrition Info