Ingredients
1 whole chicken, roughly 3.3 pounds (1.5 kilograms)
3 tablespoons vegetable oil, canola oil, or sunflower oil, to drizzle on chicken when roasting
For the Marinade:
2 tablespoons unsweetened yogurt
2 tablespoons lime juice, or lemon juice
2 teaspoons garlic paste
1 teaspoon ginger paste
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon salt
For the Filling:
3 tablespoons vegetable oil, canola oil, or sunflower oil
3/4 teaspoon cumin seeds
2 medium onions, chopped fine
2 teaspoons garlic paste
1 teaspoon ginger paste
10 ounces (300 grams) ground beef, or lamb
1 tablespoon ground coriander
1 teaspoon ground cumin
1 tablespoon garam masala
Salt, to taste
2 medium tomatoes, chopped fine
1 cup fresh or frozen peas
1 large potato, peeled and cut into 1-inch cubes
1 teaspoon lime juice, or lemon juice
1/4 cup fresh coriander leaves, chopped
Directions
1
Gather the ingredients.
2
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3
Pat chicken dry.
4
In a large, deep bowl, mix together yogurt, 2 tablespoons lime juice, 2 teaspoons garlic paste, 1 teaspoon ginger paste, chili powder, turmeric, and salt.
5
Place the whole chicken into this marinade and coat it well. Cover the dish with plastic wrap and marinate for 2 to 3 hours in the refrigerator.
6
Gather the filling ingredients.
7
Heat 3 tablespoons oil in a wok or deep pan on medium heat.
8
Add the cumin seeds and fry for 1 minute. Add the onions and fry until they turn a pale golden color.
9
Add 2 teaspoons garlic paste and 1 teaspoon ginger paste and fry for 1 minute.
10
Add the ground meat, ground coriander, cumin, garam masala, and salt to taste.
11
Continue to brown the ground meat, stirring often to prevent burning. This should take about 5 to 7 minutes.
12
Add the tomatoes, peas, and potatoes and stir and cook until the potatoes are soft.
13
Turn the heat off and add the lime juice and chopped coriander leaves. Mix well.
14
Remove the marinated chicken from the refrigerator and fill the stomach cavity with the minced meat stuffing. Try to get all the stuffing in if possible.
15
Put in a baking/roasting dish and drizzle all over with cooking oil.
16
Roast the chicken, uncovered for 1 hour and 15 minutes. It will, ideally, be golden in color by now and ready to eat.