Go Back
Rita Aunty's Stuffed Chicken Roast

Rita Aunty's Stuffed Chicken Roast

Luscious chicken. Stuffed with an assortment of mixed sausages. Baked to a gorgeous golden. Bliss!!
Print Recipe Pin Recipe
Course Main Course
Cuisine Anglo Indian

Ingredients
  

Rita auntys chicken roast

  • 1 1.1kg whole chicken washed and pat dried
  • 1/2 tbsp kosher salt

For marination

  • 100 g hung yogurt
  • 1.5 tbsp onion paste
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 2 tsp green chili paste
  • 1 tsp Kashmiri chili powder
  • 1 tsp turmeric powder
  • salt to taste
  • 2 tbsp ghee

For stuffing

  • 150 g mixed sausages
  • 50 g cherry tomatoes, washed pat dried and halved
  • 1 big onion finely chopped
  • 3-4 green chillies finely chopped
  • 2 tbsp oil
  • salt to taste
  • 1 orange halved

For brushing

  • 1 tbsp ghee

Instructions
 

For marination

  • Transfer the hung curd to a mixing bowl. Add the onion paste, ginger paste, garlic paste and green chili paste. Sprinkle in the chili powder, turmeric powder and salt. Drizzle in the ghee. Mix well. Keep aside.

For the stuffing

  • Slice the sausages into thin roundels.
  • Heat oil in a pan, throw in the chopped onion and chillies, fry over medium heat till the onion changes colour.
  • Add the sausage slices and cherry tomatoes, continue to stir fry till the sausages are lightly browned. Say 5-7 minutes.
  • Stir in 1 tbsp of the marinade above, give it all a hearty mix.
  • Stir fry for another minute or so. Keep aside.

For the chicken

  • Salt the chicken generously, outside as well as the cavity. Keep aside, 30min or so.
  • Take 1 tbsp of the marinade, massage the cavity well with the marinade.
  • Now gently stuff the cavity with the sausage mix till about three-fourths full.
  • Seal the cavity with one half of the orange, tie the legs of the bird with kitchen twine.
  • Now massage the chicken well with the remaining marinade. Keep aside for 30 minutes or so.
  • Preheat oven at 190C.
  • Place the chicken in a roasting tray , cover it with foil, bake for 20 minutes.
  • Remove the foil, brush the bird with a little ghee, bake for another 20 minutes.
  • Increase the temperature to 210C.
  • Brush the bird again with a little ghee, cook on grill mode for another 15 -20 minutes, till the glaze on the bird is a gorgeous golden.
  • Check if the bird is cooked perfectly or not with skewers. If not, cook for a further 5 mins or so.
  • Once cooked, allow the bird to rest for 10-15 minutes.
  • Carefully cut the kitchen twine, gently take out the stuffing.
  • Carve the chicken, serve along with the stuffing.
Keyword Chicken Roast