Indian Style Stuffed Roast Chicken
Elevate your roast dinner game with this Indian Style Stuffed Roast Chicken—a showstopping centerpiece bursting with bold flavors and aromatic spices. This recipe combines tender, marinated chicken coated in a fragrant yogurt and spice blend with a delectable basmati rice stuffing packed with caramelized onions, cashews, raisins, and fresh cilantro. The chicken is roasted to golden perfection, creating a crisp, buttery skin while locking in juicy, flavorful meat. Perfect for festive gatherings or an impressive family meal, this Indian-inspired roast pairs beautifully with fresh salads or cooling raita. Whether you're craving a unique twist on traditional roast chicken or looking to tantalize your taste buds with Indian flavors, this dish is sure to delight!
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Recipe Information
Ingredients
- 1 2.5-3 lbs Whole chicken (skin-on and cleaned)
- 1 cup Basmati rice
- 4 tablespoons Butter
- 1 cup Plain yogurt
- 2 tablespoons Lemon juice
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 teaspoons Red chili powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 pieces Green chilies (finely chopped)
- 1 large Onions (finely chopped)
- 2 tablespoons Cashews (chopped)
- 2 tablespoons Raisins
- 2 tablespoons Fresh cilantro (chopped)
- 2 tablespoons Oil
- 2 cups Water
Instructions
Wash the basmati rice thoroughly and soak it in water for 20 minutes, then drain.
Heat 1 tablespoon of oil in a pan and sauté the chopped onions until golden brown.
Add cashews, raisins, and green chilies to the pan and sauté for another 2 minutes.
Stir in the soaked rice and 1 teaspoon of salt. Add 2 cups of water, bring to a boil, then reduce the heat, cover, and cook until the rice is fully cooked and fluffy. Set aside to cool.
In a bowl, mix the yogurt, lemon juice, garlic, ginger, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, remaining salt, and black pepper to create a marinade.
Pat the chicken dry with paper towels. Using your hands, rub the marinade all over the chicken, including under the skin and inside the cavity. Let it marinate in the refrigerator for at least 1 hour or preferably overnight.
Preheat your oven to 375°F (190°C).
Once the rice stuffing has cooled, mix in the chopped cilantro. Carefully stuff the cavity of the marinated chicken with the rice mixture.
Secure the opening of the chicken cavity with kitchen twine or toothpicks to ensure the stuffing stays inside during roasting.
Rub the outside of the chicken with melted butter for a golden and crispy skin.
Place the chicken on a roasting rack in a baking dish and roast it in the preheated oven for 75-90 minutes, basting it with the juices from the pan every 20 minutes.
Check the internal temperature of the chicken using a meat thermometer; it should reach 165°F (74°C) in the thickest part of the meat.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve the Indian-style stuffed roast chicken hot with its flavorful rice stuffing on the side.
Nutrition Facts
Calories |
1095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 1366 mg | 59% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 10.2 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 223 mg | 17% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1109 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
