Stuffed Chicken

Recipe by
Total Time:
1.25 hours
Serves:4
Rated : 5 Stars
5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

The ultimate comfort food for the cold weather and yet a healthier option as compared to your potpies and cheese recipes is Stuffed Chicken. Brimming with oodles of flavour, this non-vegetarian main is a great filling meal and is simpler to make as compared to how complicated a dish it appears to be.

Firstly, wash and marinate the chicken well with salt and keep it aside for at least 30 minutes. After boiling green peas, French beans and carrots, make a delicious ginger-garlic paste with 3 garlic cloves and half a ginger piece.
Next, fry onions in oil in a heated pan and add this freshly made, tangy ginger-garlic paste which is the perfect condiment for this stuffing. Next, add pepper, salt, lemon juice, the boiled veggies, mint leaves for a hint of flavour and the tomatoes, and be sure to fry them all well for a few minutes. That way, all the veggies are fried and are coated with a delicious layer of ginger-garlic paste. Take this mixture off the gas and allow it to cool.

After the mixture has sufficiently cooled down, stuff the marinated chicken and then stitch it up for the mixture to penetrate the juicy skin. Fry the chicken in just a little ghee till the outside becomes crispy and brown, and the mixture juices are sealed. Cover the chicken and let the steam cook the chicken to perfection. Voila! This particular Stuffed Chicken recipe will surely have your guests eating out of your hands!

Take a look at more Side-Dish Recipes. You may also want to try Healthy Spicy Squid, Best Sri Lankan Spicy Prawns, Easy Mutton Liver Fry

Rate This Recipe
5

Ingredients

How to Make Stuffed Chicken

  • Wash the chicken.
  • Marinate the chicken with salt and keep aside for 1/2 an hour.
  • Boil carrots, potatoes, French beans and green peas.
  • Make ginger-garlic and chillies paste.
  • Heat oil in a pan and fry onions.
  • Then, add the ginger-garlic-chilli paste.
  • Add tomatoes, mint leaves, boiled vegetables, lemon juice, salt and pepper and fry for a few minutes.
  • Take it from the gas and let it cool.
  • Stuff the chicken with the above masala and then stitch.
  • Heat 1 tbsp. of ghee and fry the chicken till it becomes brown and the juices are sealed.
  • Then, cover and cook it in the steam.