Punjabi Stuffed chicken Recipes

How to Prepare / Make / Cook - Stuffed chicken ?

1 big chicken cleaned. ½ cup thick curds. 2 inch piece raw papaya. 2 inch piece ginger. 2 hard boiled eggs, shelled. 15 grams each of finely sliced almonds, pistachios and raisins. 1 big onion, minced. 4 green chillies, minced. 1 tblsp. Each of garam masala and roasted and ground cumin seeds and coriander powder. Salt and chilli powder to taste. 1 cup half-cooked rice.

Grind together half of the ginger and papaya to a fine paste and mix into the curds along with salt and set aside. Melt 2 tblsps. Ghee and fry remaining ginger and onion until the mixture starts changing colour. Mix in the spices and then add rice and fry for 5 minutes. Add the rest of the ingredients with the exception of curds and chicken, mix nicely and remove from fire. Clean the chicken and make slits on its body with the rice mixture and fasten the opening with skewer or thread. Then place the chicken in the seasond curds and let it marinate in it for 4 hours. Now heat enough ghee which will cover the chicken, completely to smoking lower the heat and place the chicken in it. Cover and cook the chicken on a very low fire till it turns golden coloured, turning it occasionally. Drain thoroughly and serve immediately surrounded with boiled baby potatoes, peas, cauliflower, carrots and French beans and cover the vegetables lightly with ketchup blended with chilli sauce. To use the ghee again, cool it thoroughly and then add a few slices of raw and peeled potato. Reheat slowly, stirring occasionally. Discard the potato slices and strain the ghee through a fine cloth. This ghee will look and taste completely fresh with no hint of chicken flavour. In this way after frying any strong flavoured food in ghee, you can use it again by following the method I have given here.

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